Whereas
fried chicken tenders had caused chipmunking when eaten as an entrée they had
no such effect when mixed into a finger food fruit bowl of cut up
peaches, cut up strawberries, and grapes. Likewise when I cut up boneless
buffalo wings again no chipmunking.
Yes,
peaches have been the foundation of all these bowls. That is because peaches
are Patti’s favorite, and when sliced up into bite sized pieces create a wonderful
variety of shapes.
My
vigilance in monitoring Patti’s eating, if anything, is increasing with these
experiments; however what is extraordinary is that finger food fruit bowl
dinning is dramatically reducing the need for verbal cuing.
Conventional
wisdom and people with alphabet soup after their names would advise you with
cookie cutter solutions of “minced food”, “feed the patient” or “puree”. I
myself previously would never leave Patti with such freedom to self feed. … but
for some reason it is working to extend this ability just a little bit longer.
I can
only conclude:
- To hell with table manners - finger food gives Patti’s one remaining able hand a sense of ability vs struggling with a utensil
- The combination of senses empower, touch and taste compliment sight which is impaired.
- Fruit has built in liquid improving swallow-ability
- Somehow the brain recognizing and processing the variety of shapes and textures in addition to the changing tastes must affect dysphagia in a positive way, almost as if putting it on hold.
related entries
caring and the culinary arts II July 24, 2012
caring and the culinary arts July 8, 2012
by Patrick Leer
BLOGS:
Caregivingly Yours, MS Caregiver @ http://caregivinglyyours.blogspot.com/
Lung Cancer Odyssey @ http://lung-cancer-survivor.blogspot.com/
Technorati Tags: multiple sclerosis, caregiver, dysphagia, culinary arts,
Again it looks delicious! I would add a #5 to your list of conclusions; the company and the love shared over this food is a delightful experience.
ReplyDeleteyou continue to be very creative in these culinary delights!
betty
I'm glad you found a way to keep Patti's ability to enjoy food. The dishes sound delicious, too. I find that I'm using finger foods more often, as well. It just doesn't require as much work for me. And right now Jersey produce is easy to get!
ReplyDeletePeace,
Muff
Enjoy what works is the best advice I have heard in a very long time. ~Mary
ReplyDeleteSuch insight,Patrick! Thanks for sharing these tips with us all. Dan
ReplyDeleteIt doesn’t matter if you get your culinary degree from a renowned school or not, what matters is that you are able to handle the challenges of a professional kitchen. This will help you climb up the ladder of both position and pay. Also, states and cities that have a higher cost of living, tend to pay chefs a higher wage. Areas that have a high demand for skilled chefs also offer a higher salary than those that do not have a flourishing culinary scene. Culinary Arts Salary
ReplyDelete