arthritic hands peeling an apple

Can Be Caused by:

Arthritis, heart disease, chronic obstructive pulmonary disease (COPD), neurological and muscular skeletal disorders, immune system problems, chronic pain.

How These Disabilities Can Affect Meal preparation:

Pain, weakness and fatigue can limit both the desire and ability to prepare healthy food. Overtaxing can result in carelessness, falls and injuries.

What To Think About:

Conserve energy, avoid becoming overtired, organize and simplify tasks.

Assistive Technology Tools, Tips and Techniques

(These are examples, not an inclusive list)

Assistive Technology Tools

  • Try a kitchen Roll About (trivet on wheels) to move items on the counter without lifting them.
  • Use appliance Rolling Trays to slide small, but heavier countertop appliances closer to the person.
  • Use jar and box top openers to reduce stress on fingers and wrists.
  • Use manual and/or electric jar holders for gripping/opening jars.
  • Use a reacher to reduce bending and reaching.
  • Use scissors in place of knives for cutting soft fruits and vegetables.
  • Use a gel cushion mat(s) at sink and/or main work area to reduce standing fatigue.
  • Consider using countertop appliances (microwave oven, toaster oven, air fryer, slow cooker, etc.) in place of built in appliances.
  • Use a rolling cart to move food and utensils if you have a large, open kitchen.
  • Use lightweight pots/utensils.
  • Try a microwave pasta cooker instead of boiling it on the stove.
  • Use a regular or spider strainer, or slotted spoon to remove solid food from cooking liquids to avoid lifting/tilting hot or heavy pots.
knife slicing a strawberry on a cutting board modified with assistive technology to stabilize the fruit

An example of assistive technology being used to stabilize a strawberry while being sliced.

Mise en place is a French phrase meaning “to have everything in its place” and is used to describe the act of preparing ingredients to ease the cooking process.

Tips and Techniques

  • Work smarter: plan out the cooking activity to see what can be done in advance.
  • Break down the cooking activity into smaller tasks.
  • Get started by organizing all utensils and ingredients. (Chefs call this technique “mis en place”).
  • Partially prepare recipes to limit the amount of effort at one time. (Examples: measure dry ingredients for cakes/cookies the day before baking; prep and chop vegetables earlier in the day.
  • Sit while working when possible and/or take rest breaks.
  • Slide items, instead of lifting them when possible.
  • Work with arms positioned close to the body, keeping a bend in the elbows.
  • Keep most frequently used items within easy reach on kitchen counters, in cabinets and in the refrigerator.
  • Use simple, streamlined recipes.
  • Clean up as you go.
  • Use a container on the counter for trash.
  • Use prepared or partially prepared foods (examples: frozen chopped onions, jarred sauces, pre-cooked frozen or shelf-stable rice, shredded cheese.
  • Buy smaller size food packages for easier carrying and handling.
  • Avoid bending, reaching and lifting.

Kitchen Modifications

  • Install pullout/sliding cabinet shelves.
  • Install a pot filler faucet above the stove.
  • Install a center island (permanent or one with wheels that lock).