In many instances there are concerns about the lack of physical energy expressed by members of the senior community. One of the main reasons for this, is that there may be a disinterest or lack of eating, as a result, the physical body begins to breakdown. A breakdown may not be completely visible, however it may be seen in the lack of physical strength, as in the weariness to ambulate. This may also be evident in the lack of social interaction, consistent sleepiness and fatigue.
In order for the client or patient to appreciate what is placed in front of them to eat, the meal must be appealing. The appeal may be derived via visual, taste, methods,and texture. The importance of these attributes must be taken seriously into account as meals are being prepared each and every day. Remember consistency in all activities should be paramount.
It is quite likely that everyone eats with the eyes first, with the exception of patients or clients who are unable to see. To apeas the eyes as you cook you may want to use lots of colorful fruits, berries, and vegetables. Combine a cheerful mix for each soups, desserts and salads dish.
Taste is as important to the buds as color is to the eye!
Incorporating great taste to each meal is important as well. Tasteless meals may be unappetizing and is a turnoff. Therefore all meals must be lightly seasoned and be finished with a balanced flavor. That is knowing and appreciating the client’s or patient’s diet, always honor the physician’s orders. Do not over salt or over spice when you cook! Make sure that it is done in moderation. If you cannot eat what is being prepared, please do not serve it to your client or patient. It is not a great idea to add salt and pepper shaker to the tray or table setting, this may cause client or patient to over season his or her meal.
As you combine these fruits and vegetable you may also take texture into consideration.
Too hard and crunchy may not be recommended because, there may be clients and patients who are not able to properly chew on crunches, while at the same time there are others who are excited about the crunch. Therefore each client or patient should be served uniquely.
Too soft, colorless or slimy, dishes may be a turnoff for a reluctant eater. To avoid this, you may incorporate a mild crunch as well as avoid cooking dishes that are slimy. You may also add color to create texture, like diced or chopped apples as garnish for oatmeal
The method is the style and process by which each meal is prepared.
With your style and process you may add or subtract texture to or from the meal. The building blocks of your method is; slicing, dicing, chopping, mincing or grating to create a softer texture or smaller sizes. Steaming, grilling, boiling, steeping, frying and seasoning define and transform the flavor, color and texture of all foods during preparation. Therefore you may use a different method of food preparation for each day, so at the end of the week you will have introduced a variety of textures taste and flavours to your client’s or patient’s tray or dinner table.