Post on 24-Jan-2015
description
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Cooking and Eating With Low VisionDeveloped by:Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition SpecialistSherri Stastny, Ph.D., R.D., C.S.S.D., L.R.D., Assistant Professor, Health, Nutrition and Exercise SciencesCasey Kjera, R.D., Program Assistant (former)Krystle McNeal, R.D., Program Assistant (former)Stacy Wang, R.D., L.R.D., Extension Associate
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Support and review of this project was provided by:
• A Healthy Vision Community Grant from the National Eye Institute in collaboration with the North Dakota Optometric Association
• Dr. Michael Ranum, Low-vision Specialist, Dakota Eye Institute
• Susan Ray-Deggs NDSU College of Human Development and Education
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Cooking and eating
Adaptive kitchen tools
Overview
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Effects on Health/NutritionLow intake of
fruits/vegetablesLow physical activity
Overweight/obese
High frequency of depression
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Barriers to Healthful Eating
Difficult to grocery
shop
Difficult to prepare foods
Time required to learn habits and skills
Special equipment
needs
Eat majority of meals out
of home
Eat more processed
foods
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Top 10 Cooking DifficultiesAccessing recipes that can be read
Organizing and finding items in the kitchen
Checking food freshness
Chopping/cutting
Measuring small amounts of liquid
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Top 10 Cooking DifficultiesSetting dials on stovetop or oven
Handling hot food and hot stove
Cooking multiple foods at a time
Determining doneness
Extra time needed to cook
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Shopping TipsPlan ahead; before shopping, making lists and menus
Ask a butcher to cut meats at the counter
Use touch and smell when selecting produce
Purchase precut fresh or frozen fruits and vegetables
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Shopping Tips
Use same brands every time
Ask for personal shopper assistance
Try online shopping or other shopping services, such as ordering by phone
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Basic Cooking Tips
Use large-print cookbooks and kitchen timers, and “talking” thermometers and scales
Utilize kitchenware with bold colors, large print and tactile cues
Avoid glare when considering lighting
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
In the KitchenKeep pantry and refrigerator organized
Keep paths, countertops and sinks clear
Label foods and shelves with different colored tape or rubber bandsLabel foods immediately when brought home from the grocery store
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Measuring and Pouring
Use bold-colored, contrasting measuring cups with large,
raised print
Hold light-colored measuring cups against dark backgrounds
when pouring light-colored items
Use “dry” or nested measuring cups to measure liquids
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Baking
• Wear long oven
mitts that cover to elbow
• Avoid loose, long
sleeves
• When removing item from oven, pull rack out rather than reaching inside• Use audible kitchen timer to avoid burning items
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Stovetop
• Roll sleeves or wear short sleeves
• Ensure lighting
limits glare
• Use color-
contrasted or large-print dials• Mark On, Off, High, Low, etc., with brightly colored craft paint on stovetop, oven or microwave
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|Photo used with permission from Low Vision Chef at www.lowvisionchef.com
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Cutting and ChoppingUse vegetable peeler rather than knife for small itemsEnsure proper lighting in food prep area
Use color contrast
Consider cut-resistant gloves
Use precut foods
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Use contrast and reduce
glare
Photo used with permission from Low Vision Chef at www.lowvisionchef.com
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Eating
Use dishes that contrast with food
Set dishes on contrasting tablecloths or placemat
Use cups or glasses that contrast with liquid
Eat with a gooseneck lamp shining over plate
Use rimmed plates
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Healthful Convenience FoodsPrecut and packaged produceFrozen fruits and vegetablesReduced-sodium canned vegetables and beansFrozen “steamable” vegetables or meals Nutritionally balanced frozen meals
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Eating OutDrink water, low-fat milk or other drinks without added sugar
Start meal with a salad
Choose steamed, grilled or broiled dishes
Avoid foods with creamy sauces or gravies
If portion sizes are too large, pack half of your food to go immediately
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Helpful Kitchen Tools for Low Vision
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|Photos courtesy of Low Vision Chef
www.lowvisionchef.com
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|Photos courtesy of Low Vision Chef
www.lowvisionchef.com
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|Photos courtesy of Low Vision Chef
www.lowvisionchef.com
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|Photos courtesy of Low Vision Chef
www.lowvisionchef.com
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|Photos courtesy of Low Vision Chef
www.lowvisionchef.com
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Resourceshttp://aota.org/Consumers/consumers/Adults/LowVision/35190.aspx
http://nei.nih.gov/lowvision
http://ndvisionservices.com
http://ndipat.org
http://lowvisionchef.com
www.shoplowvision.com
http://assistivetech.nethttp://ameds.com/daily-living-aids/eating-aids/adaptive-eating-utensils.html
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Resourceshttp://Lowvision.org
http://lighthouse.org/navh
www.visionaware.org
www.lowvision.com/tips
www.afb.org/
www.goingblindmovie.com: “Going Blind: Coming Out of the Dark About Vision Loss”
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Click icon to add picture
References• Adam R, and Pickering D. Where are all the clients? Barriers to referral for low vision
rehabilitation. Visual Impairment Research. 2007;(9):45-50.• American Academy of Ophthalmology. 2001. There is hope for those with age-related macular
degeneration. Retrieved Nov. 13, 2004 from www.medem.com/medlb.• Holbrook EA, Caputo JL, Perry TL, Fuller DK, Morgan DW. Physical activity, body
composition, and perceived quality of life of adults with visual impairments. Journal of Visual Impairment & Blindness. 2009;103:17–29.
• Kammer R, et al. Survey of optometric low vision rehabilitation training methods for the moderately visually impaired. Optometry. 2009;(80):185-192.
• Lamoureux E, et al. The effectiveness of low-vision rehabilitation on participation in daily living and quality of life. Investigative Ophthalmology and Visual Science. 2007;(48):1476-1482.
• LowVisionFAQ. www.washington.edu/doit/Faculty/Strategies/Disability/Vision/low_vision_faq.html
• Mamer L, et al. Food experiences and eating patterns of visually impaired and blind people. Canadian Journal of Dietetic Practice & Research. 2009;(70)1:13-18. CINAHL Plus with Full Text. Web. May 31, 2012.
• Marinoff R. Referral patterns in low vision: a survey of mid-south tri-state eye care providers. Journal of Behavioral Optometry. 2012;(23):9-15.
• Massof R. Low vision and blindness: changing perspective and increasing success. Braille Monitor. 2006;(49)10:40-43. Web. June 6, 2012. https://nfb.org/images/nfb/publications/bm/bm06/bm0610/bm061005.htm.
P: 555.123.4568 F: 555.123.4567123 West Main Street, New York, NY 10001
www.rightcare.com|
Click icon to add picture
References• Misiano J. Low vision requires innovative prevention and treatment strategies. Ocular Surgery
News. 2008;(26)2:41-42. CINAHL Plus with Full Text. Web. May 31, 2012.• National Eye Institute. www.nei.nih.gov
• Pizzimenti J. Low vision rehabilitation for persons living with retinal disease. Presentation at the North Dakota Optometric Congress, Bismarck, N.D. September 2012.
• Pizzimenti J. The eye in obesity. Presentation at the North Dakota Optometric Congress, Bismarck, N.D. September 2012.
• Ray-Deggs S. Peer review lighting and kitchen. Presentation at the North Dakota Optometric Congress, Bismarck, N.D. September 2012.
• Russell-Minda E, Jutai JW, Strong G, Campbell KA, Gold D, Pretty L, Wilmot L. The legibility of typefaces for readers with low vision: a research review. Journal of Visual Impairment and Blindness. 2007;(101):402-415.
• Wilkin C. Designing educational programs for older adults. University of Florida IFAS Extension. http://edis.ifas.ufl.edu/fy631 Publication Date: 2008. Accessed May 5, 2013.
• World Blind Union and Cornell University ILR School. PowerPoint accessibility. http://digitalcommons.ilr.cornell.edu/cgi/viewcontent.cgi?article=1299&context=gladnetcollect. Publication Date: 2006. Accessed Sept. 10, 2012.