The White House Menu for today’s Inauguration Luncheon is today
The menu for is 230 guests including the first family, congressional leaders and the Supreme Court Justices. , prepared by 70 of private sous chefs, cooks and others will pull off this century old tradition
First Course: Steamed lobster with New England clam chowder sauce, served on sautéed spinach with sweet potato hay.
Wine: Tierce 2009 Finger Lakes Dry Riesling (NY)
Main Course: Hickory grilled bison with wild huckleberry reduction, strawberry preserve and red cabbage, red potato horseradish cake, baby golden beets and green beans and butternut squash purée.
Wine: Bedell Cellars 2009 Merlot (Long Island, NY)
Dessert: Hudson Valley apple pie with sour cream ice cream and maple caramel sauce. Aged cheeses and honeycomb will also be served, including Toma Celena and Jersey Girl Colby from Cooperstown Cheese Company (Milford, NY).
Wine: Korbel Inaugural Cuvee (California)
Today we are not covering a three course menu that takes 70 people to prepare. We are covering everyday cooking that may be for one maybe two people.
This compare to what this blog is covering today, the task of food preparation, as part of IADL assessment in a functional assessment of an older person.
This task, not involving 70 chefs, but is subject to classic sex role influences. Women in the greatest generation , and maybe less the baby boomer generation did most of the food preparation. This is different in the millennial generation where many husbands are chief cook.
When doing an assessment of Instrumental Activities of Daily Living, the geriatric care manager or aging professional needs to ascertain past and current role behaviors and integrate that information into the assessment evaluation.
Food preparation, as any cook will tell you involved many steps. Shopping: problem solving, money management, and organization, decision-making. Food preparation also involves cognitive functions, including memory, executive function, forecasting, sequencing, and visual-spatial abilities. In addition, physical abilities involving manual dexterity; stamina; ability to reach, stoop, lift, and carry; and balance and gait are involved as a person moves about the kitchen cooking.
Deciding what to eat, obtaining the foods to eat, preparing the foods, and storing and cleaning up after meal preparation are all involved. The level of complexity of the meals and their nutritional value are important considerations for the care manager to note. Safety issues are also involved in remembering to turn off the stove or to regulate cooking temperatures, deciding whether a food is safe to eat or past its expiration date, and storing foods at appropriate temperatures.
It is helpful for the care manager or aging professional both to ask questions and to observe for telltale signs of trouble. Is the refrigerator stocked with fresh, healthy foods? Is the cupboard or pantry bare, or are there adequate staples on hand? Are there any signs of burnt pans? Are there signs that the meal described was prepared? Are breakfast dishes in the sink? It is very helpful if a visit is close to a time when the care manager has been told the older person normally eats. It gives the care manager a chance to see whether meal preparations are underway. Asking for a tour of the home or for a drink of cold water is an easy way to observe the kitchen unobtrusively if an older person is not forthcoming with information in this area.