A practical way to help clients make room for healthier items in their eating patterns is to help them “spring clean” their kitchen.
Clients who do a spring cleaning of their kitchens can gain helpful insights into their existing cooking and eating habits, remove unwanted foods, and make space for healthier food items.
Not only is a “spring cleaning” of a client’s kitchen an opportunity to make space for healthier options, but it is also an opportunity to educate about food safety. According to recent data, about 48 million cases of foodborne illness annually in the United States result in an estimated 128,000 hospitalizations and 3,000 deaths. Encouraging clients to clean their pantries and refrigerator can help them remove foods that may be past their expiration date and promote good food safety practices.
Spring Cleaning in Action
Doing a spring cleaning of their kitchen may appear intimidating to clients, so encourage them to focus on addressing one area of the kitchen before moving on to the next to make a revamping of their kitchen more manageable.
For each area of the kitchen, some general practices apply:
- Take out foods from their storage place and make sure that shelves are clean
- Check labels and remove foods that are past their expiration or best-by date
- Make an inventory of foods and see which less-desirable foods you want to remove
- Organize foods by use and expiration date to encourage the timely use of ingredients
Once clients have cleaned out their kitchen, you can work together on adding some healthier foods. We have some suggestions for every area of the kitchen:
Kitchen Pantry
The pantry is a great place for healthy kitchen staples – foods like dried beans, whole grains like brown rice and oatmeal, low-sodium canned vegetables, and different nut butters have a place. Clients should place healthier pantry items on shelves that are in easier view.
Refrigerator
Have clients prioritize fresh whole food ingredients like fresh fruits and vegetables, fermented dairy products, eggs, and nuts and seeds. Foods like hummus, guacamole, and salsa are great for healthier snacking.
Freezer
The freezer can be a place where less healthful foods can hide in the form of convenience meals, frozen desserts, and holiday leftovers. Make room for lean meats, frozen vegetables, and smoothie ingredients like frozen fruit or avocado cubes.
Recipe Innovation
Once your clients have had a thorough cleaning and organization of their kitchen, it is a great opportunity to suggest new and healthy recipes to add to their meal patterns. During sessions, collaborate with clients to find recipes that incorporate the items they already keep in their kitchen. This way, clients can feel less intimidated by dietary changes when incorporating more nutrient-dense foods into their eating plan.
For example, avocados are a nutrient-dense, versatile fruit that can be eaten alone or used in a variety of tasty recipes — from soups to salads to smoothies — all of which can fit into a sensible eating plan.
