Ultimate Cooking Companion for At-Home Caregivers

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Overview

This unique on-the-job reference is designed to assist homemaker/home health aides as they plan and cook meals, assist clients and families with feeding, and model the very best nutritional related practices so that a nutritionally sound atmosphere is established and can be maintained when the aide is no longer in the home. Providing both reference material and practical “how to” information in easy-to-read, table-and-chart format, it features a collection of tested recipes geared to simple, basic fare—which can be individualized to include ethnic preferences, age-related preferences, and economic circumstances. Each recipe presents all information on one page in a typeface which is easy to read for caregivers of all ages. Provides information relating to the preparation of the dish—including preparation time and time-saving tips, basic preparation steps, suggestions for changes associated with age, physical limitations, cultural requirements, calorie and fat content, and storage suggestions. Both safety and convenience are highlighted throughout. Basic Nutrition. Food Supplements, Herbal supplements, Vitamins. Feeding a Client. Cultural Aspects of Food. Household Staples. Storage of Food. Shopping for Food and Using the Food Label. Sodium Restricted Diets. Fat and Cholesterol Restricted Diets. Diabetic Diets. Low Residue Diets. Food and Drug Interactions. Management of GI Disturbances. Recipes for Soups, Entrees (Beef, Poultry, Fish, Meatless), Vegetables, Rice, Potatoes, Pasta, Fruit, Eggs and Cheese, Salads, Sandwiches, Beverages, Snacks. Micronutrients. For Homemaker/Home Health Aides. Previously announced in the 7/02 catalog.

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Editorial Reviews

Doody's Review Service
Reviewer: Neva L Crogan, PhD, APRN, BC (University of Arizona College of Nursing)
Description: This is a food and shopping guide for use by at-home caregivers. This book includes all the elements needed for caregivers so that they can prepare and serve nutritious meals in the home setting.
Purpose: According to the authors, the goal of the book is to assist the aide in establishing a nutritionally sound atmosphere so that nutrition will be maintained when the aide is no longer in the home. The book is designed to enhance the dining experience and if read and implemented, this is an obtainable goal.
Audience: The book was developed and written for at-home caregivers, however, it is a versatile book that may be useful by home care agencies. The authors are credible professionals.
Features: This book could be viewed as a resource for use in the home. It includes basic nutrition information, facts about food supplements, steps in how to feed a client, instructions for shopping and food storage, and a description of common therapeutic diets. It also includes a sizable number of recipes that can be adapted or food items substituted to meet individual needs of clients. The book includes appendixes and an easy to use glossary and index.
Assessment: This is a very useful and much needed cooking companion for at-home caregivers. All information is presented in a clear, concise manner so that it can be used both as an initial introduction to the content and as a quick review. The information will contribute to the caregiver's job satisfaction by modeling appropriate behaviors so that the client can achieve maximum health and well-being.

3 Stars from Doody
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Product Details

  • ISBN-13: 9780130194404
  • Publisher: Prentice Hall
  • Publication date: 1/28/2003
  • Pages: 288
  • Product dimensions: 5.90 (w) x 8.81 (h) x 1.10 (d)

Meet the Author

Mary Ellen Capron, MS, RD, has over 20 years' experience working in the health care environment. She received her master's degree in Nutrition from the University of Bridgeport and her undergraduate degree from the College of Saint Elizabeth in Morristown, New Jersey. She has worked with all age groups in acute, chronic, and short- and long-term facilities. In these facilities, she has worked as a staff person and as an administrator. At Overlook Hospital in Summit, New Jersey, she held various positions from staff dietitian to the Clinical Nutrition Manager. In this capacity, she was instrumental in formulating the diets of over 500 patients a day and of overseeing the preparation of the food. Ms. Capron was a member of various state bodies that formulated regulations for all in-patient facilities within New Jersey. As a member of the health care team, she was often called on to teach students and graduate personnel. She has worked as a nutrition consultant for several physician groups and enjoys educating the community on eating practices.

Elena Zucker, RN, MSN, has been an active contributor to the nursing and home health care profession for 37 years. As a graduate nurse, she worked in the community in Washington D.C., New York, and New Jersey. She has helped author both federal and state legislation. She has taught at Fairleigh Dickinson University in the graduate nurse program and has been a speaker on both the state and federal level. In her capacity as administrator of a federal grant to The Home Health Agency of New Jersey to train homemakers/home health aides in New Jersey, she was the guiding force in training thousands of aides to meet the growing need for this pivotal member of the health team. In this capacity she was instrumental, establishing systems to regulate the curriculum and monitoring the credentialing of the students. Ms. Zucker has held positions at Overlook Hospital, New Jersey, as the Director of Community Health, Director of Nursing, and Chief Nursing Officer. She now focuses her energies on consulting, being an expert witness, writing, and volunteer work for a local agency that provides services to families so that their elderly adult members may remain at home.

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Read an Excerpt

A multidisciplinary team of practicing home care, nutrition, and education professionals has compiled The Ultimate Cooking Companion for At-Home Caregivers. It is well known that food and the associated activities are meaningful to clients and contribute very positively to the health and well-being of people. This book contains information to assist the homemaker/home health aide as they plan and cook meals, assist clients and families with feeding, and model the very best nutritional-related practices. The goal is to assist the aide in establishing a nutritionally sound atmosphere so that nutrition will be maintained when the aide is no longer in the home. The book is designed to enhance the experience of eating!

Information is presented in a clear, concise manner so that it can be used both as an initial introduction to the subjects and as a quick review. The principles contained in the book contribute to the homemaker/home health aides' achieving job satisfaction in an atmosphere of safety while modeling appropriate behaviors so the client can achieve a maximum level of function.

This text is a basic offering of tested recipes, which can be expanded on and personalized for clients, as their diet preferences require. Suggestions and areas appropriate for changes are indicated with each recipe. This unique feature allows the homemaker/home health aide to individualize care for all clients regardless of their dietary requirements. KEY FEATURES

  • Each recipe is culturally sensitive to enable the user to adapt it when needed.
  • The text is age sensitive so that the user will be able to adapt the recipes for children, the elderly, and physicallyimpaired of all ages.
  • The role of the homemaker/home health aide as caregiver, team member, and role model is presented in clear and concise language.
  • New words are printed in boldface within the text. The glossary on pages 261-264 presents all the words in one place for reference.
CHAPTER HIGHLIGHTS
  • The Introduction to each chapter presents an overview of the chapter content. It sets the stage for the material to follow by summarizing the roles of the homemaker/home health aide, the client, and the material.
  • Subject headings enhance the ability of the aide in identifying the material so that the aid upon initial study and later when you use the text as a reference.
  • Points to remember summarize the chapter content and identify the most salient points of the preceding material. They also provide points of discussion in a classroom setting.
  • Recipe format provides, on one page, all pertinent information relating to the preparation of the dish, including preparation time, basic preparation steps, suggestions for changes associated with age, physical limitations, cultural requirements, and calorie and fat content.
Read More Show Less

Table of Contents

1. Basic Nutrition.

2. Food Supplements, Herbal Supplements, Vitamins.

3. Feeding a Client.

4. Cultural Aspects of Food.

5. Kitchen Staples.

6. Shopping for Food and Using the Food Label.

7. Storage and Handling of Foods.

8. Sodium Restricted Diets.

9. Fat and Cholesterol Restricted Diets.

10. Diabetic Diets.

11. Additional Dietary Considerations and Modifications.

12. Food and Drug Interactions.

13. Feeding Difficulties and Alternatives.

14. Recipes for Soups.

15. Recipes for Entrees: Beef, Poultry, Fish, Meatless.

16. Recipes for Vegetables.

17. Recipes for Rice, Potatoes, Pasta.

18. Recipes for Fruit.

19. Recipes for Eggs and Cheese.

20. Recipes for Salads.

21. Recipes for Sandwiches.

22. Recipes for Beverages.

23. Recipes for Snacks.

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Preface

A multidisciplinary team of practicing home care, nutrition, and education professionals has compiled The Ultimate Cooking Companion for At-Home Caregivers. It is well known that food and the associated activities are meaningful to clients and contribute very positively to the health and well-being of people. This book contains information to assist the homemaker/home health aide as they plan and cook meals, assist clients and families with feeding, and model the very best nutritional-related practices. The goal is to assist the aide in establishing a nutritionally sound atmosphere so that nutrition will be maintained when the aide is no longer in the home. The book is designed to enhance the experience of eating!

Information is presented in a clear, concise manner so that it can be used both as an initial introduction to the subjects and as a quick review. The principles contained in the book contribute to the homemaker/home health aides' achieving job satisfaction in an atmosphere of safety while modeling appropriate behaviors so the client can achieve a maximum level of function.

This text is a basic offering of tested recipes, which can be expanded on and personalized for clients, as their diet preferences require. Suggestions and areas appropriate for changes are indicated with each recipe. This unique feature allows the homemaker/home health aide to individualize care for all clients regardless of their dietary requirements.

KEY FEATURES

  • Each recipe is culturally sensitive to enable the user to adapt it when needed.
  • The text is age sensitive so that the user will be able to adapt the recipes for children, the elderly, and physically impaired of all ages.
  • The role of the homemaker/home health aide as caregiver, team member, and role model is presented in clear and concise language.
  • New words are printed in boldface within the text. The glossary on pages 261-264 presents all the words in one place for reference.

CHAPTER HIGHLIGHTS

  • The Introduction to each chapter presents an overview of the chapter content. It sets the stage for the material to follow by summarizing the roles of the homemaker/home health aide, the client, and the material.
  • Subject headings enhance the ability of the aide in identifying the material so that the aid upon initial study and later when you use the text as a reference.
  • Points to remember summarize the chapter content and identify the most salient points of the preceding material. They also provide points of discussion in a classroom setting.
  • Recipe format provides, on one page, all pertinent information relating to the preparation of the dish, including preparation time, basic preparation steps, suggestions for changes associated with age, physical limitations, cultural requirements, and calorie and fat content.
Read More Show Less

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