“Enabling one to eat independently and with dignity”
Available in both Metric/Imperial Measurements
& Standard/Large Print
Finger foods are usually associated with fun, frivolous social occasions such as parties and informal meetings, and the foods typically offered include party pies, mini sausage rolls, mini quiches, and are usually considered “unhealthy”!
Fun finger foods can also be healthy and include sashimi, sushi rolls, inara, rice paper rolls, satay sticks, sandwiches.
Finger food can also have an important functional role – enabling a person to eat independently and with dignity.
Being able to feed oneself as a child is one of the first achievements in the long journey to independence, thus the loss of that independence is a profound loss. Healthy finger food menus and recipes can delay that loss.
Healthy finger food menus and recipes are useful to a broad range of people, including those
- who would otherwise be fed,
- who do not sit and eat meals,
- who are overwhelmed by standard meal serves,
- babies transitioning from pureed food to regular meals,
- children with newly-acquired cooking skills,
- young adults who have recently left home,
- people who eat on the run (breakfast in the car travelling to work, lunch at the desk, and evening meal travelling home from work or to a meeting),
- people who enjoy cooking,
- people who want fun picnics,
- men who need to develop cooking skills due to bereavement, becoming a Carer, or are now living alone,
- institutions that want to minimise staff interventions at all meals, especially the evening meal.
Stories from people who have used this book:
Story 1 – recently bereaved elderly man
My parents had been married for 50+ years and the household tasks were divided into indoors for Mum, and outdoors for Dad. Whilst Mum was alive, Dad’s food magically appeared on the table at the prerequisite times. When Mum died, Dad did not know how to cook, amongst many other indoor household tasks – the finger food book gave him a meal structure to follow, and simple recipes to cook, all at the time of grieving a profound loss, and consequently made an important contribution to his coping with his loss and grief.
Story 2 – unwell, elderly lady
I have been undergoing extensive difficult treatment for a nasty diagnosis, and often don’t feel like eating a meal. Being able to batch cook the finger foods and then freeze the dishes in single serves means I can graze as I wish and still eat well.
Story 3 – nursing home manager
We found the residents ate more food when we served finger foods, and so have incorporated finger food choices onto the evening meal menu. Serving healthy finger foods has both contributed to residents improved food intake, behaviours and sleep, and reduced workload on the evening staff due to fewer residents requiring as much assistance with their meals.