Being organized in the kitchen

While being organized is helpful for all of us, it is critically important for someone who has lost some vision. In the kitchen, it is particularly easy to lose track of items in cabinets, refrigerators and freezers. The key to make things easier is to develop a system that makes sense for the low vision patient. Here is an example of how we recommend patients organize the canned goods in their cabinets. We would suggest that one shelf be used for canned fruit on the right and canned vegetables on the left. On the next shelf, we would recommend canned tuna on the right and beef stew on the left. We would suggest a similar strategy be used in organizing food in the refrigerator and freezer.

The important key is that when items get returned or replenished, they go back to the exact same location and not haphazardly placed anywhere. As we were all taught, a place for everything and everything in its place.

Thank you to Heather Olivier, one of our occupational therapists, for the idea for this article.