Meal preparation and training : the health care professional's guide / Judith Lannefeld Klinger, with the Howard A. Rusk Institute of Rehabilitation Medicine, New York University Medical Center ; foreword by Mathew H. Lee.

Includes bibliographical references (p. [285]-288) and index.

1. The Older Client -- 2. The Parent Who Has a Disability and the Younger Client -- 3. The Client Who Lives Alone -- 4. The Client with Eating Difficulties -- 5. The Client Who is Receiving Hospice Care -- 6. The Caregiver and the Family -- 7. Stress-Reduction Techniques -- 8. The Client Who Uses One Hand or Has Had a Stroke -- 9. The Client with Upper Extremity Weakness -- 10. The Client with Arthritis -- 11. The Client with Incoordination -- 12. The Client Who Has an Amputation -- 13. The Client Who Requires an Ambulation Aid -- 14. The Client with Back Pain or Chronic Pain -- 15. The Client with Loss of Sensation -- 16. The Client Who Uses a Wheelchair -- 17. The Client Who Has Chronic Obstructive Pulmonary Disease -- 18. The Client with Complete or Partial Loss of Vision -- 19. The Client with Lowered Energy Levels -- 20. The Client with Hearing Loss -- 21. The Client with Developmental Delay -- 22. The Client with Traumatic Brain Injury -- 23. The Client Who Has Cancer.

Meal Preparation and Training: The Health Care Professional's Guide by Judith Lannefeld Klinger, OTR, MA, identifies and examines training techniques for the kitchen. Designed specifically for the therapist or health care professional, the techniques demonstrated may be utilized to teach those with physical limitations or the elderly how to understand and perform tasks successfully in the kitchen. Issues addressed in the book include kitchen planning, meal planning, nutrition, safety, stress, and more. The guide looks at how to deal with clients in their homes, working with children, hospice, individuals dealing with physical and cognitive disabilities, and the elderly from a health professional's perspective.