First, try to develop efficient storage and organization systems by following these principles of work simplification and energy conservation:

• Store frequently used items, such as pots, pans and utensils, close to the work area or surface

• If possible, place supplies and equipment between eye level and hip height to avoid unnecessary bending, reaching and lifting

• Store heavier items on counter tops or within easy reach

• Eliminate clutter by removing infrequently used items from the work area

• Return all equipment and supplies to the appropriate storage area when you finish cooking;

• Whenever possible, avoid lifting or carrying heavy objects:

• Use equipment with wheels, such as shopping, laundry, or microwave carts

• Push or slide heavy objects along counters or floors

• Allow sufficient time to perform cooking tasks in order to reduce stress and fatigue. Try to balance work with rest.

There are many different ways to identify items in your kitchen:

• By weight: A container of breadcrumbs and a container of powdered drink mix have the same size and shape, but are easily differentiated by weight

• By location or placement: Try any of the following methods: grouping similar items together, such as fruits, soups, or vegetables; placing frequently used items towards the front of shelves and cabinets; storing foods or supplies in alphabetical order

• By sound: Use auditory cues to differentiate items that have the same size, shape, and weight. For example, a can of fruit cocktail sounds very different from a can of tomato paste when shaken.

You can also label items, using any of the following methods:

• Place a rubber band around a can of corn to distinguish it from a can of green beans.

• Use a black wide-tip marker, a laundry marker, or a felt-tip pen to write in large, bold letters on plain white 3 x 5-inch index cards.

  Use these labels to differentiate household supplies that are stored in similar spray containers, such as window cleaners, bathroom cleaners, and all-purpose cleaners. Attach each card to the appropriate container with a rubber band. 

 

• Use brightly colored plastic or electrical tape; pipe cleaners; Velcro; fabric or craft paint; and velour pads or furniture protectors to place markers on canned goods.

There are also commercial marking products available from catalogs specializing in products for people with visual impairments or other disabilities:

• Raised marking materials, such as Hi-Marks 3-D Marker or Spot 'n Line Pen, create marks that you can feel. These materials can be used to label canned goods, frozen foods, and the settings on your appliances.

• Loebels are durable plastic food labels in the shapes of popular fruits and vegetables. You can attach these labels to canned goods and frozen foods with either magnets or rubber bands.

• An audio talk label is a blank card about the size of an index or credit card that contains a magnetic recording strip or bar code. The card feeds into a small recording device while you speak a short description of the item you want to identify.

  The card can be attached to canned goods or other food items with a rubber band. To identify the item, the card is run back through the machine to hear the spoken description.

  See, for example, the Can-Do Recorder [link opens in new window]available at the Lighthouse for the Blind in New Orleans.

• A label reader by VOILA sold at Maxi-Aids [link opens in new window] can transform all the reading labels to voiced ones in either English or Spanish.  Affix labels to medicine, canned food, CDs, music cassettes, clothing, and many other uses. Then scan the label to hear it read back to you.