Eating
Plan Strategy used for eating
Plan to eat at consistent times of the day
Plan Strategies used for hygiene
-plan regular times of the day for teeth and hair brushing and toileting
-plan regular times to shave based on needs
-plan regular times to shower, to conserve energy
Plan Strategy used for bathing
-set regular time of day for this activity
Plan Strategy for dressing
-plan a regular time of day to complete this task
-have alternative outfits available if accident occurs
Plan Strategies for meal preparation
-plan to reduce anxiety
-form weekly menus to avoid day-to-day meal planning
-shop weekly and jot down items on a shopping list throughout the week
-schedule rest periods after meals before cleaning up
Prioritize Strategy used for eating
Eating is an important activity. Eat regularly and avoid skipping meals
Prioritize Strategies for hygiene
-use an energy conservation diary to understand energy levels after a task
-prioritize the activity's importance and decide the frequency needed
Prioritize Strategies for bathing
-plan to bathe when least fatigued
-alternate sponge baths when fatigue is present
Prioritize Strategy for dressing
-use knowledge of energy levels to plan the best time to perform the task
-dressing is likely a daily task that should be prioritized
Prioritize Strategies for meal preparation
-consider delegation of task
-meal preparation by making double portions and freezing the leftovers
-convenient, easy-to-prepare meals
Pace Strategy used for eating
Allow enough time for this activity. Pace should be even without rushing
Pace Strategies for hygiene
-perform tasks at an even pace, without rushing
Pace Strategy for bathing
-avoid overexertion by taking frequent rest breaks
-task can be time consuming, plan accordingly
Pace Strategy for dressing
-prepare enough time, avoid rushing
-rushing can compromise safety
Pace Strategies for meal preparation
-steady pace
-take breaks when needed
-plan meals that are quick to prepare
Position Strategies used for eating
-modify the environment to support engagement
-position the body with good body mechanics
Position Strategies for hygiene
-keep frequently used products on the countertop
-create space where elbows can be supported on the counter for tasks that last longer than 5 minutes
-maintain good body mechanics throughout activities
Position Strategies used for bathing
-facet handles should be reachable from a seated position
-organize shower products within reach when seated
-use shower chair to conserve energy
-maintain proper seated position, avoid bending to lower extremities, use long-handled sponge
Position Strategies for dressing
-have clothes ready before starting the dressing task
-keep clothes at a height between the chest and pelvis
-dress and undress while seated on chair or edge of bed
-put underwear and pants on then pull them up together
-modify how clothing is donned
-breathing strategies while bending and raising arms
Position Strategies for meal preparation
-organize frequently used items in easily accessible areas
-cabinets and countertops should be at an appropriate height
-sit when possible
-have a garbage can near workspace to avoid extra trips
-use electric utensils when able (hand mixer, chopper)
-stabilize or set items on counter instead of holding them
-carry heavy items using both arms or a cart
Adaptive Technology Strategies used for eating
-lightweight utensils
-disposable utensils and plates
Adaptive Equipment Strategies for hygiene
-use a chair when possible
-use electric devices (toothbrush, razor, lightweight hair dryer)
Adaptive Equipment for bathing
-shower chair
-3-in-1 bedside commode
-handheld shower head
-long-handled sponge
-grab bars and non-slip strips
Adaptive Technology used for dressing
-loose-fitting, lightweight clothing
-reacher, sock-aid, long-handled shoehorn
-elastic shoe laces or slip on shoes
Adaptive Equipment Strategies for meal preparation
-modify the kitchen so that frequently used items are located within reach of the workspace
-modify with pot racks, half-shelves, and roll-out drawers as needed
-utility carts to move heavy items
-dishes that can be used throughout the meal preparation process to reduce the number of dirty dishes
-soak dishes to reduce scrubbing
-use disposable utensils and plates