Meal Preparation and Training: The Health Care Professional's Guide / Edition 1 by Judith L. Klinger | 9781556423437 | Paperback | Barnes & Noble
Meal Preparation and Training: The Health Care Professional's Guide / Edition 1

Meal Preparation and Training: The Health Care Professional's Guide / Edition 1

by Judith L. Klinger
     
 

ISBN-10: 1556423438

ISBN-13: 9781556423437

Pub. Date: 01/01/1997

Publisher: SLACK, Incorporated

This book identifies and examines training techniques for the kitchen. Designed specifically for the therapist or health care professional, techniques demonstrated should be utilized by health care professionals to teach those with physical disabilities or the elderly how to understand and perform tasks in the kitchen successfully. Some issues addressed in the book

Overview

This book identifies and examines training techniques for the kitchen. Designed specifically for the therapist or health care professional, techniques demonstrated should be utilized by health care professionals to teach those with physical disabilities or the elderly how to understand and perform tasks in the kitchen successfully. Some issues addressed in the book include kitchen planning, meal planning, nutrition, safety, stress, and more. Materials are provided to help with kitchen and home planning. The book looks at how to deal with clients in their homes, working with children, hospice, and dealing with individuals with physical and cognitive limitations and elderly from a health care professional's perspective.

Meal Preparation and Training: The Health Care Professional's Guide is divided into several sections. Part I assesses the situation—the types of patients as well as the caregivers and family—then focuses on specific disabilities and problems including a client with arthritis, chronic pain, etc. Part II is involved with the kitchen and the home, from safety and modifications to transporting items. Part III focuses on equipment, appliances, nutrition, shopping, and includes a guide to teaching recipes. Part IV provides help for the health care professional and caregivers with extensive support materials. These include funding, agencies and organizations, sources for equipment and materials, general references, and forms and plans for making equipment. The forms and plans may be photocopied, enlarged if desired, and are designed for use with clients.

Product Details

ISBN-13:
9781556423437
Publisher:
SLACK, Incorporated
Publication date:
01/01/1997
Pages:
352
Product dimensions:
8.58(w) x 11.16(h) x 0.81(d)

Table of Contents

Contents

Introduction
How to Find What You Need

Section I: Working with the Person with a Disability
ASSESSING THE SITUATION
Chapter 1 The Older Client
Chapter 2 The Parent who has a Disability and the Younger Client
Chapter 3 The Client who Lives Alone
Chapter 4 The Client with Eating Difficulties
Chapter 5 The Client who is Receiving Hospice Care
Chapter 6 The Caregiver and the Family
Chapter 7 Stress-Reduction Techniques
THE DISABILITIES
Chapter 8 The Client who Uses One Hand or has had a Stroke
Chapter 9 The Client with Upper Extremity Weakness
Chapter 10 The Client with Arthritis
Chapter 11 The Client with Incoordination
Chapter 12 The Client who has an Amputation
Chapter 13 The Client who Requires an Ambulation Aid
Chapter 14 The Client with Back Pain or Chronic Pain
Chapter 15 The Client with Loss of Sensation
Chapter 16 The Client who Uses a Wheelchair
Chapter 17 The Client who has Chronic Obstructive Pulmonary Disease
Chapter 18 The Client with Complete or Partial Loss of Vision
Chapter 19 The Client with Lowered Energy Levels
Chapter 20 The Client with Hearing Loss
Chapter 21 The Client with Developmental Delay
Chapter 22 The Client with Traumatic Brain Injury
Chapter 23 The Client who has Cancer 

Section II: In and Around the Kitchen and Home
Chapter 24 Safety in the Home
Chapter 25 Kitchen Planning, Storage, and Home Modifications
Chapter 26 Transporting Food and Equipment 

Section III: Kitchen Tools, Appliances, and Techniques
Chapter 27 Selecting Equipment and Appliances
Chapter 28 Teaching about Microwave Cooking
Chapter 29 Teaching about Nutrition and Meal Planning
Chapter 30 Teaching about Shopping
Chapter 31 Teaching Recipes 

Section IV: Help for the Health Professional and the Caregiver
Appendix A: Funding and Resources for Home Management Training, Equipment, and Home Modifications
Appendix B: Assessment and Evaluation Forms
Appendix C: Helpful Organizations and Agencies
Appendix D: Periodicals
Appendix E: Sources for Equipment and Materials
Appendix F: General References
Appendix G: Forms and Plans for Making Equipment 

Index

Tear-out Suggestion Card and Order Form

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