Text 17955, 165 rader
Skriven 2014-10-10 20:30:25 av Ruth Haffly (1:396/45.28)
Kommentar till text 17908 av NANCY BACKUS (1:123/140)
Ärende: changes was: Sugars
============================
Hi Nancy,
RH> And, going about an idea from a different tack than "you must" makes a
RH> big difference. Dad finally had the ramp put in 2 years ago when Don
RH> told him that without it, Mom was a prisoner in her own house. Ouch,
RH> yes, but true so Dad acquesced. We'd been fussing at him to get one
RH> put in but it took Don's blunt statement to get it done.
NB> And his seeing it from his wife's perspective probably had an
NB> influence on his understanding the necessity of the ramp... as well as
NB> for the stair lift...
The "aha!" moment! Mom only used the ramp a few times before she went
into the nursing home but it was there for her. Dad has used it a lot;
he broke his hip last year and now has to use a walker all the time.
It's easier to get outside and down to the driveway (to go out in the
car or check the mail box) using the ramp instead of the stairs. Don is
planning to take it down when he moves into the house; I hope he stows
it somewhere so he can have it put back in place when he gets to the age
he needs it. Same with the chair lift.
NB> NB>> Eating out isn't always the same as eating at home...
RH> Very true, but I've not seen Bill that much since I left home. Up in
RH> M'ville from time to time, having to eat Mom's cooking or the
RH> occaisional meal out but really, not that much. I cooked for both
RH> brothers, Dad, Steve and myself the one night when we were up in May.
RH> I made a beef stew, set a loaf of bread with it and both brothers ate
RH> like they'd not eaten in months, instead of hours.
NB> Well, there, I think you might have an indication that at least they
NB> both enjoyed your cooking... ;) And that might be a touch point for
NB> discussing cooking/eating in general... :)
It's a start anyway. Neither one said anything about likeing or not
liking the meal but the way they tucked into it, no words were
neccessary.
NB> NB>> and sometimes some things aren't eaten at home because it's seen
NB> as NB>> being too much effort...
RH> Especially for one person, even multiple servings.
NB> The thought of one meal ending up having to be eaten for many days is
NB> rather daunting for many people... especially if they never got the
NB> concept of planovers vs leftovers... ;)
I'll usually let Steve know if I plan a dish to go for several meals or
not. If there are sufficient (unplanned) left overs, I will decide as
I'm putting them away if I want to use them for lunch, another meal
during the week or put them in the freezer for another meal down the
road. Left overs from the beef stew went into a box in the fridge
freezer for fairly immediate use and a box (or was it 2?) for the cellar
freezer for Dad to have down the road.
RH> I'll have to get Bill's opinion on rice. If he makes any, it's
RH> probably Minute or a boil in bag type.
NB> If he does make Minute or boil-in-bag type, he'd certainly find the
NB> microwave rice (if available where he is) easier, and probably tastier
NB> as well.. Doesn't have to even boil water for them... :)
So simple that a non cook can do it?
RH> Auto pilot with blinders then. Blinders that steer only to good
RH> choices, not bad. A good session on label reading, especially the
RH> nutrition label, before even hitting up the store would be a good
RH> starting point. Then, at he store, point out the nutrition information,
RH> good and bad, what a better choice might be.
NB> Maybe an even more basic starting point would be just to chat about
NB> eating and foods in general (that could also give you a clue as to
NB> what his tastes are)
At this point, all I know is that he's probably not a picky
eater--anything that can be nuked or otherwised cooked without actual
cooking (chopping, standing over the stove stirring, grating, etc) is
fair game. A sandwich, since most don't involve real cooking, is
probably a good place to start.
... Pointing out the nutrition info, and how to
NB> find/read it is also a useful exercise. Between the nutrition labels
NB> and the price labels, we managed to talk MJ out of a LOT of bad
NB> choices, without even an argument, just a little guiding her thought
NB> process.. ;)
As long as the person can understand whys and wherefores, it should be
easy to educate on nutrition. Guidance on label reading is the main
issue--do they understand that --ose means some sort of sugar, the
various preservatives and so on that are used, freshness dating, all add
up to a lesson on a can about what's in a can.
NB> RH>> Not really; whenever we've been together in M'ville, we eat what
NB> is RH>> cooked for everybody. Even in the times we've been there &
NB> eaten out, RH>> it's been at my folks favorite place for schnitzel
NB> and all the plates RH>> come with the same sides.
NB> NB>> In that case, you'll have to let him tell you, I guess... :)
RH> IOW, like pulling teeth to get a straight answer.
NB> As I said above, getting him talking about food might be an easier way
NB> to get the conversation started... You might have to listen closer
NB> for the answers to your real questions, as to tastes and choices, but
NB> he
NB> might be more willing to discuss if it feels more like just a
NB> discussion of food, and less like a seminar... ;)
Provided, he opens up on likes, dislikes, how competant he feels in the
kitchen, etc.
NB> NB>> You can probably start with some basic assumptions, such as
NB> ability NB>> to use a microwave... and what a basic diabetes diet
NB> looks like...
RH> How to use a microwave to cook good for him food, how to figure carb
RH> counts, having a good mix of carbs and proteins in a diet, etc, etc.
NB> The figuring and the balancing might be more of a job for the
NB> dietician, unless he happens to ask you directly for input... I've
NB> found that when someone asks you, even if they don't really like the
NB> answer, at least
NB> they are more inclined to listen... ;)
He'd be more likely to listen to me if I had a degree in the field but I
can give it a try.
NB> NB>> and that he isn't going to be keen on doing quite the regimen
NB> you put
RH> Just have to get the idea across that if he doesn't do the regimen, he
RH> will end up in the same, or worse, situation.
NB> That's probably the job of his medical personnel, unless, as above, if
NB> he actually asks for your input... seeing as you've just been through
NB> it already (mentioning that might also be a defuser, btw)...
And now he knows that he has to see medical personnel much more often
than before. Bit by bit, they might get thru to him about the changes he
needs to make.
NB> NB>> yourself on (with Steve's help)... and go from there... :)
RH> Having Steve's help was a big plus for me.
NB> And he isn't going to have quite that built-in benefit.
No, he will need to find a local support structure tho.
NB> NB>> Down the line, he might become interested in actually learning
NB> how to NB>> cook things and get more into healthful eating... but who
NB> knows. ;)
RH> I'm not betting the farm on that. He's more of an Eat than Burt!
NB> I wouldn't bet the farm either... but it might happen... stranger
NB> things have... ;)
OK, I'll let you know when the temperature you know where changes from
hot to cold. (G)
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... A truly wise person knows that he knows not.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
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