For many people, the holiday season means extra time in the kitchen preparing large meals and baking desserts. While these activities can be enjoyable, they may also present challenges for individuals living with chronic health conditions.
An occupational therapist at The Ohio State University Wexner Medical Center’s Dodd Inpatient Rehabilitation Hospital has shared advice to help patients with chronic illnesses or those recovering from injuries better manage holiday meal preparation. These recommendations are designed to make the process less physically demanding and allow more time to spend with family and friends.
The suggested approach involves a weekly checklist that starts three weeks before the planned meal. Early steps include planning menus, selecting simple recipes, shopping for non-perishable items, and considering catering options for main dishes. To conserve energy during this stage, it is advised to schedule planning tasks during times of peak energy, break tasks into shorter sessions with rest intervals, and use digital lists or voice assistants.
Two weeks prior to the event, recommended actions include cooking and freezing certain dishes like casseroles or baked goods and preparing ingredients such as vegetables or nuts ahead of time. Energy-saving techniques involve sitting while prepping food, using rolling carts to transport items around the kitchen, and spreading tasks out over several days.
In the week leading up to the meal, shopping for fresh ingredients is suggested along with gathering utensils that are easy to grip or electric tools that simplify food preparation. It is also recommended to finalize serving plans at this stage. For added convenience and reduced stress, curbside pickup or online grocery services are encouraged, as well as shopping during less busy hours and seeking assistance from friends or family members when needed.
Two to three days before the gathering, individuals are advised to finish peeling and chopping vegetables—possibly using a food processor—and assembling dishes that can be refrigerated until needed. Setting up disposable tableware can make cleanup easier. Frequent breaks and stretching are encouraged during this phase along with delegating some tasks like setting tables or dessert preparation.
On the day of the meal itself, tips include reheating pre-prepared food and using buffet-style setups so guests can serve themselves. Sitting while plating food helps reduce physical strain; letting others handle post-meal cleanup is also recommended.
The occupational therapist explains that “holiday meal preparation can be a rewarding experience, but for individuals living with chronic illnesses, it often requires thoughtful planning and energy conservation.”
“By following a structured weekly checklist and using practical energy-saving strategies – such as sitting while prepping, using assistive tools, and delegating tasks – it's possible to reduce physical strain and enjoy the season more fully. These tips empower individuals to participate in holiday traditions while prioritizing their health and well-being,” according to The Ohio State University Wexner Medical Center’s Dodd Inpatient Rehabilitation Hospital occupational therapist.
