Food Storage Temperature Guide for Refrigerated Foods Promptly

Food Storage (Temperature Guide for Refrigerated Foods) • Promptly rewrap and refrigerate meat, fish, or poultry • Store dry foods in covered containers, and use older purchases first. Store separate from cleaning supplies • DO NOT store food beneath plumbing • Refrigerate eggs, milk products, margarine, cooking oils, salad dressings, and mayonnaise

Food Storage (Temperature Guide for Refrigerated Foods) (cont’d) • DO NOT refrigerate fresh fruit until ripe • Keep refrigerator and freezer units in good working order. Keep the temperature in refrigerator at 36 F - 40 F, and the temperature in freezer at 0 F. • Cover and date all refrigerated food. • Use frozen foods within six months. Don’t thaw frozen food on counter at room temperature.

Temperature Guide for Refrigerated Foods APPLIANCES SAFE TEMPERATURE RANGE Refrigerator Freezer TYPE OF FOOD 40 F or below 0 degrees F DAYS TO USE WITHIN Cooked food & leftovers Use within 4 days Raw meat, poultry & fish Use within 1 -2 days

Safe Food Handling • Wear clean clothes and/or apron • Always wash hands before handling food. • Wear gloves if you have a cut or infection on hands • Avoid coughing or sneezing around food • Clean work spaces before and after preparing food

Safe Food Handling (cont’d) • Use clean dish towels and dish cloths • Use hot water and soap to wash utensils • Never taste and stir food with the same spoon • Put warm foods in refrigerator immediately • DO NOT use damaged cans with bulging ends

Safe Food Handling (cont’d) • Avoid eating raw eggs. NEVER use cracked eggs. NEVER undercook eggs. • Use cooked meat, poultry, fish, and baked dishes within three to four days. • DO NOT use foods that have become moldy. • Clean and sanitize food preparation area.

Safe Food Handling (cont’d) • Keep hot foods hot (above 140°F) • Keep cold foods cold (below 40° F) • Keep refrigerator clean. • Use food within recommended time. • DO NOT refreeze food.

Modified Diet • “MODIFIED DIET” - one nutrient change in a client’s diet ordered by the doctor, changes in amount of calories, or mechanically altered. • Promote the good health of the client

The Meaning of “High” and Low” Diet Orders Low Diet Orders: A diet that has the word low in it means that there should be a decrease in a particular nutrient. There may also be a need to cut the nutrient out altogether High Diet Orders: A diet that has the word high in it means that there should be an increase in a particular nutrient.

Types of Modified Diet • Low sodium • Low/High residue diet • Fluid restricted diet • Gluten free diet • High potassium diet • Liquid diet • Low fat/low cholesterol • Vegetarian • Bland diet • • Diabetic diet Soft diet and Mechanical soft diet

Low Sodium Diet • Reasons why diet is use: heart failure, high blood pressure, kidney disease, circulatory problems. Edema. • Foods that should be encouraged: fresh fruits an vegetables, non processed food • Foods not allowed: salt, can food, ham, cheese, sauerkraut, chips. NO

Fluid Restricted Diet • Reasons why diet is used: pt. with severe heart disease, kidney disease, edema (swelling) • Foods that should be encouraged: grains, potato • Foods not allowed: watermelon, ice cream, puddings, gelatin.

High Potassium Diet • Reasons why diet is used: Patients who are taking medications such as diuretics. • Foods that should be encouraged: bananas, potatoes (white and sweet), tomatoes, (and tomato sauce), avocados • Foods not allowed: coffee, tea , pineapple.

Low Fat/Low Cholesterol Diet • Reasons why diet is used: Pt. with heart disease, high cholesterol levels, gallbladder disease, liver disease. • Foods that should be encouraged: skim milk, low fat cottage cheese, fish, white meat. • Foods not allowed: egg yolks, organ meats, hot dogs, sausage, butter, lard, whole milk, shellfish, fatty meats, pizza, fried food.

Bland Diet • Reasons why diet is used : pt. who have digestive problems such as Crohn’s disease or Irritable Bowel Syndrome, ulcers. • Foods that should be encouraged: unseasoned food • Foods not allowed: alcohol, spicy food, spicy seasoning (black pepper, cayenne, chili), Citrus fruits and juices (oranges, grapefruit, lemons, limes)

Diabetic Diet • Reasons why diet is used: Diabetes • Foods that should be encouraged: fruits, no starchy vegetables, brown rice, whole wheat pasta • Foods not allowed: candy, cakes, cookies, jellies alcohol, starches.

Low/High Residue Diet LOW FIBER HIGH FIBER Reasons why diet is used Bowel disorder, diarrhea Constipation Foods that should be encouraged Starchy Whole grains, raw fruits and vegetables, seeds, Foods not allowed Fiber Alcohol, processed grains, milk, dairy products, fried or fast food.

Gluten Free Diet • Reasons why diet is used: Celiac disease • Foods that should be encouraged: fruits, vegetables, meat, poultry, and fish, beans, legumes, and peas, milk and milk products, rice, cornmeal, soy, potato, quinoa. • Foods not allowed: Wheat (found in breads, baked goods, crackers, tortillas, soups, cereals, sauces, and salad dressings), Barley (found in malt, food coloring, soups, and beer), Rye (found in breads, cereals, and rye beer)

Liquid Diet • Reasons why diet is used: Some pts. may need to be on a liquid diet prior to a medical procedure, test, or surgery. • Foods that should be encouraged: milk, milk shakes, pudding, gelatin, popsicles, gelatin. • Foods not allowed: consistent food.

Vegetarian Diets Reasons why diet is used: diet for health, personal, or religious reasons • • Foods that should be encouraged: vegetables, fruits, grains. • Foods not allowed: any kind of meat

Preparing Mechanically Altered and Soft Diets For clients who have limited chewing ability or have dysphagia (difficulty swallowing). Chopping, grinding, mashing, or pureeing can modify the texture of foods: • “Chopped” means to cut into small pieces • “Ground” means to cut into even smaller pieces

Preparing Mechanically Altered and Soft Diets (cont’d) • “Pureed” means to run cooked foods through blender or processor, adding enough liquid for appropriate consistency. • Thickener powder that make liquid thicker. 380

Foods to Avoid • Dry, tough meats • Granola • Raw fruits or vegetables • Popcorn, chips, or pretzels • Fruits or vegetables with skin or seeds • Crackers • Nuts, seeds • Salads • Peanut butter • Hard cooked eggs • Soups with meat, rice, corn, peas • Bread and bread products • Gum, hard candy • Dried fruits

Nutritional Concerns with Mechanically Altered Diets • Food loses its appeal. • Nutrients may be lost. • Lack of fiber may cause constipation. • Caloric needs • Choking

Important Things to Keep in Mind When Preparing Mechanically Altered Diets • The aide should position sitting upright the client when eating to prevent chocking (coughing) • The HHA should place food in the non-paralyzed side of the mouth to prevent aspiration • Keep the patient in an upright position for 30 -60 minutes after eating

Questions and Concerns