CHAPTER 28:

NUTRITIOUS SNACKS FOR CLIENTS:

: Nutritious snacks should be part of the plan; clients may need as many as
three snacks a day. Beverages should be listed as well.

TYPES OF FOOD THAT ARE BEST TO BUY FOR CLIENTS:

: For all instances of milk listed below, a nondairy alternative such as almond,
soy rice, or oat milk could be substituted.

HOW TO PREVENT FOODBORNE ILLINESSES:

: (1)Wash hands,(2) Keep your hair tied back or covered, (3)Wear clean clothes
or clean apron,(4) Wear gloves if you have any cuts or broken skin on your hands,(5) Avoid
coughing or sneezing around food,(6) Keep everything clean, (7)Handle raw meat, poultry,
fish, and eggs carefully.(8) Once you have used a knife or cutting board to cut fresh meat, do
not use it for anything else until it has been washed in hot, soapy water, raised in clear water,
and allowed to air dry.

THE BEST METHOD FOR COOKING PASTA NOODLES AND RICE:

: BOILING: Food is cooked in boiling water until tender or done.

KNOW THE TERMS BAKING, BROILING, STIR FRYING AND BRAZING:

: BROILING: This involves cooking food close to the source of heat at a high
temperature for a short time. It is primarily used for meats. Meat must be tender to be
broiled successfully.
: BAKING: Baking is used for many foods, including breads, poultry, fish,
vegetables, and casseroles. Baking is done at moderate heat, 350F to 400F.
: STIR FRYING: These are quick cooling methods for vegetables,
and meats. A small amount of oil is used in frying pan or work over high heat.
: BRAISING: Is a slow cooking method that uses moist heat.
Liquid such as broth, wine or sauce is poured over and around meat or vegetables and the pot
is covered.

A GOOD LOW-FAT SUBSTITUTE FOR SOUR CREAM:

: YOGURT: Yogurt is best substitute for sour cream. MAYONNAISE,
BUTTERMILK

WHAT DOES IT MEAN “WHEN IT SAYS WOULDN’T OUT THROW IT OUT”

; If an HHA is not sure whether food is spoiled, she must not take any chances.
She should discard it. An HHA should check the expiration date on foods, especially
perishables, and check the refrigerator often for spoiled foods.

STATEMENT ABOUT COLD FOODS:

: Buy cold food last; get it home fast. After shopping, refrigerated food should
be put away first. Keep it safe; refrigerate. The proper refrigerator temperature is between
36F and 40F. The freezer temperature should be 0F.

WHY IS IT A GOOD IDEA TO HAVE TWO CUTTING BOARDS WHEN COOKING:

: this helps prevent contamination of food.

WHY ARE ELDERLY MORE RISK FOR FOODBONE ILLINESSES:

: Elderly people are at increased risk partly because they may not see, smell, or
taste that food is spoiled. They also may not have the energy to prepare and store food
safely.

KNOW THE TERM ORGANIC:

: Organic food differs from conventionally produced food in the way it is
grown, handled, and processed. Organic food is produced without using most conventional
pesticides, fertilizers made with synthetic ingredients radiation.