Overview:
This module identifies obstacles encountered when shopping for food and preparing meals, and resources to deal with these obstacles.
Learning Objectives:
Participants will show knowledge change by demonstrating one of the following as a result of participating in this module:
| Session 1: |
Identify at least one age-related vision change which can create obstacles in food preparation and a change that can help overcome these obstacles. |
| Session 2: |
Identify age-related changes in dexterity, mobility and strength, how these changes pose obstacles and an adaptation which can help overcome them. |
| Session 3: |
Discuss at least one way that storage and placement of items in a kitchen can create an obstacle and identify a way to make kitchen items more accessible. |
| Session 4: |
Discuss at least one potential safety issue in the kitchen and identify a way to prevent accidents from occurring. |
| Session 5: |
Developing a personal plan (ways) to lower their nutritional risk. |
Participants will show behavior change by demonstrating one of the following as a result of participating in this module:
-
How they have assumed responsibility for their own safety, health and nutritional needs.
- How they have completed their personal plan to lower their nutritional risk.
Module 11: Pills, Potions & Powders (Herbals)
