Meal Preparation & Nutrition 101

You may be asked to shop for groceries and prepare meals for Clients. Planning menus ahead of time helps you to prepare balanced meals and make wiser purchases at the store. It is important to involve the Client in planning their menu. Find out food preferences, diet restrictions, and any difficulties the Client may have eating. When planning a menu, you should consider:

1. Variety - A well balanced diet consists of different kinds of foods.
2. Texture - Consider the Client’s condition and type of diet when planning texture in the meal. Normally, combining food of different textures will make the meal more appealing. If they have dental problems or mouth ulcers, they will need soft foods.
3. Flavors - Keep strong flavored foods as the spotlight, with milder tasting foods on the side. Keep in mind that foods with strong odors and tastes may be repulsive to Clients with nausea. Foods with a lot of acid will be irritating to anyone with mouth ulcers.
4. Color - A pleasant looking meal is more appealing and may improve their appetite.
5. Cost - Always consider the budget when shopping for Clients. Many elderly Clients choose between buying food and buying medicine. Processed foods are usually higher in cost and contain more salt and fat.

Plan before you shop. Using a list saves time and money. Know what type of dietary restrictions the Client might have. Read labels. The ingredient listed first makes up the largest portion of that food. Check for salt or sodium content. If the Client is on a low salt diet, avoid foods such as canned soups, soy sauce, processed cheese, lunchmeats, pickled foods, bacon, and frozen dinners. Don't buy or prepare too much food at one time to avoid wasting spoiled food. Remember that fruits and vegetables that are in season are usually cheaper. Dried beans, eggs, and peanut butter provide a good source of inexpensive protein. Cuts of meat that are less tender can be used in casseroles or pot roasts. Bread crumbs and pasta can be used as fillers to make a meat dish serve more.

If you are assigned as a Homemaker for the Client, you may be asked to run errands like getting prescriptions or do grocery shopping. It is important to remember the following:

1. Save all receipts. Carefully write down how much money you were given, how much you spent, and how much change you brought back.
2. Have the Client check each item off the receipt.
3. The Client will know exactly what has been purchased.

1. Never buy more food than you can safely store.
2. Make sure the refrigerator is working properly and defrosted if needed.
3. Check the expiration date on food when you are shopping. Buy the food with the longest time before it expires.
4. Store flour, sugar, cereal and pasta in tightly covered containers.
5. Promptly refrigerate all meat, milk, eggs, and open sauces.
6. Remember that ground meat and lunch meat will spoil more quickly than other types of meat.
7. Meat that will not be used right away should be frozen. Meat should be thawed in the refrigerator or in the microwave, not at room temperature.
8. Do not leave leftover foods sitting out at room temperature. Refrigerate immediately.
9. Clean any cutting boards or utensils with hot soapy water and a mild bleach solution, especially after contact with poultry.
10. Keep fresh fruits and vegetables in the “crisper” drawer of the refrigerator in plastic bags or tightly covered containers.
11. Store canned goods in a cool dry place. Avoid buying dented cans. Rinse all canned fruits and vegetables to remove excess salt and sugars if the Client is not supposed to have any extra salt or sugars.

As a Caregiver, you may have Clients who are unable to prepare their meals, set up meals, or feed themselves. Your supervisor will mark on your assignment sheet the amount of assistance required.

Rules to remember:

• Allow the Client to assist with their feeding as much as possible.
• Provide a calm atmosphere with pleasant conversation.
• Sit down instead of standing.
• Don't rush the Client.
• Be gentle with spoons and forks.
• Use straws if needed.
• Feed foods separately rather than mixed.
• When giving the Client something to drink, touch it to their lips first before actually pouring some into their mouth.
• Make sure the food and drink are the correct temperature.
• Report any problem an Client has swallowing to your supervisor.
• NEVER PUT LIQUIDS OR FOOD INTO AN UNCONSCIOUS PERSON'S MOUTH.

1. Wash your hands.
2. Explain to the Client what you are going to do. (If the Client wears dentures and they are not in place, get them for the Client)
3. Assist the Client with washing their hands as needed.
4. Position the Client in a comfortable, upright position.
5. If possible bring the Client into the kitchen or dining area for their meal. If the Client cannot come to the table, make sure the Client's bed is positioned with the back as high as possible.
6. Place the over-bed or over-chair table across the Client's lap.
7. Wash your hands. Clean the dishes and kitchen area.
8. Document any observations about the amount of food eaten and any difficulty chewing or swallowing.
9. Place the meal, silverware, and/or adaptive equipment in front of the Client.
10. Sit near the Client and assist them as needed.
11. If the Client is totally dependent in feeding, ask them which foods they would like first. Fill the fork or spoon only half full (or less depending on the Client's ability to swallow).
12. Allow the Client plenty of time to chew and swallow their food. Observe for any difficulty chewing or swallowing.
13. Use a straw for liquids if needed. Offer liquids between amounts of solid foods.
14. Provide pleasant conversation. Do not rush the Client.
15. Remove the tray when the Client is finished. Clean their face and hands.
16. Return the Client to a comfortable position. Note the amount of food eaten.