| Description |
320 pages : illustrations ; 28 cm |
| Contents |
1. The Older Client -- 2. The Parent Who Has a Disability and the Younger Client -- 3. The Client Who Lives Alone -- 4. The Client with Eating Difficulties -- 5. The Client Who is Receiving Hospice Care -- 6. The Caregiver and the Family -- 7. Stress-Reduction Techniques -- 8. The Client Who Uses One Hand or Has Had a Stroke -- 9. The Client with Upper Extremity Weakness -- 10. The Client with Arthritis -- 11. The Client with Incoordination -- 12. The Client Who Has an Amputation -- 13. The Client Who Requires an Ambulation Aid -- 14. The Client with Back Pain or Chronic Pain -- 15. The Client with Loss of Sensation -- 16. The Client Who Uses a Wheelchair -- 17. The Client Who Has Chronic Obstructive Pulmonary Disease -- 18. The Client with Complete or Partial Loss of Vision -- 19. The Client with Lowered Energy Levels -- 20. The Client with Hearing Loss -- 21. The Client with Developmental Delay -- 22. The Client with Traumatic Brain Injury -- 23. The Client Who Has Cancer |
|
24. Safety in the Home -- 25. Kitchen Planning, Storage, and Home Modifications -- 26. Transporting Food and Equipment -- 27. Selecting Equipment and Appliances -- 28. Teaching About Microwave Cooking -- 29. Teaching About Nutrition and Meal Planning -- 30. Teaching About Shopping -- 31. Teaching Recipes -- App. A. Funding and Resources for Home Management Training, Equipment, and Home Modifications -- App. B. Assessment and Evaluation Forms -- App. C. Helpful Organizations and Agencies -- App. D. Periodicals -- App. E. Sources for Equipment and Materials -- App. F. General References -- App. G. Forms and Plans for Making Equipment |
| Summary |
Meal Preparation and Training: The Health Care Professional's Guide by Judith Lannefeld Klinger, OTR, MA, identifies and examines training techniques for the kitchen. Designed specifically for the therapist or health care professional, the techniques demonstrated may be utilized to teach those with physical limitations or the elderly how to understand and perform tasks successfully in the kitchen. Issues addressed in the book include kitchen planning, meal planning, nutrition, safety, stress, and more. The guide looks at how to deal with clients in their homes, working with children, hospice, individuals dealing with physical and cognitive disabilities, and the elderly from a health professional's perspective |
| Bibliography |
Includes bibliographical references (pages [285]-288) and index |
| Subject |
Cooking and eating utensils
|
|
Cooking for people with disabilities.
|
|
Cooking for the physically handicapped
|
|
People with disabilities -- Rehabilitation.
|
|
Home care services.
|
|
Kitchen utensils.
|
|
Occupational therapy -- Methods.
|
|
Older people.
|
|
People with disabilities.
|
|
Occupational Therapy -- methods.
|
|
Aged.
|
|
Cooking -- methods.
|
|
Cooking and Eating Utensils.
|
|
Disabled -- rehabilitation
|
|
Home Care Services.
|
| Author |
Howard A. Rusk Institute of Rehabilitation Medicine.
|
| LC no. |
97016055 |
| ISBN |
1556423438 (paperback) |
|
