Cooking Safety Skills: Strategies for Life, Living Well with Vision Loss
Renee Man, Certified Vision Rehabilitation Therapist
August 1, 2008
Luciano Pavarotti once said, “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” (From My Own Story) Cooking and eating are not only two necessities of life, they are a way to socialize, relax, and enjoy time with friends and family. Vision loss can often change the way an individual cooks and even eats, but it need not take the pleasure out of it.
Many simple adaptations can be made to allow a person with low vision to continue to cook safely and independently. As with nearly everything else where vision loss is concerned, organization is key. A good place to start is to organize pantry and cabinet shelves so that all ingredients are labeled and easily identifiable. Canned goods can be labeled with large print. For example, use a dark marker to write “chicken” in big letters on an index card and secure it to a can of chicken soup with a rubber band. When the soup is used the card can start a grocery list. Designate a place for each food item and make sure it is always stored there every time groceries are put away. Organize shelves in alphabetical order or group foods according to meal. There is no one “right way” as long as the system you are using works for you.
In a previous article the importance of contrast was discussed. This is a concept that applies in many situations that arise during cooking. When slicing a dark piece of food like eggplant or peppers it is best to use a light colored cutting board. A light piece of food like garlic or onions will stand out better against a dark colored cutting board. The same holds true for measuring cups. Having two sets of graduated measuring cups- one black and one white- provides a greater sense of ease for measuring both light and dark ingredients. Graduated measuring cups work well to reduce the struggle of trying to see the lines on a more traditional measuring cup with a handle. Dry ingredients can be scooped into a measuring cup and the top can be leveled off with the back of a butter knife. Pour wet ingredients into a graduated measuring cup over a sink or a tray to ensure the right amount and also cut down on spills.
Another challenge can be setting the temperature on the stove. Raised markers, or bumps, can be applied to the dials of the stove to set the temperature correctly by feeling rather than seeing the dial. These same bumps also help locate the necessary buttons on a microwave or toaster oven.
These tips are just the start of adaptations that can be used in the kitchen. Vision rehabilitation therapists teach methods for using adapted recipes, safely using the oven, frying, and more. Next month’s column will address tips for eating, either at home or in public. Until then, bon appétit!!
Perkins Outreach Services for Ages 55 and Older, Outreach@Perkins.org, 617-972-7452.