Q. If we forget to thaw a frozen turkey in the refrigerator, are there any other safe methods to properly thaw the frozen turkey?
A. There are three (3) other methods you may use to safely thaw the frozen turkey. First, you may thaw under potable (drinkable) running water at a temperature of 70 degrees F or below with sufficient water velocity (pressure) to agitate and float off loose food particles into overflow. Just remember if the temperature exceeds 70 degrees F the food item may begin to cook. Second, you may thaw in a microwave when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire uninterrupted cooking process takes place in the microwave oven. Lastly, you may thaw as part of the conventional cooking process. Remember to never thaw at room temperature. Bacteria multiply and grow rapidly when exposed to warm temperatures.
Q. I’m confused when I go shopping with some of the terminology I see. One package says “Sell-By” another says “Best Before” or “Use By”, what does it all mean?
A. “Sell-By” date tells the store how long to display the product for sale. You should buy the product before the date expires. A “Best if Use By (or before)” date is recommended for best flavor or quality. It is not a purchase or safety date. A “Use-By” date is the last date recommended for the use of the product while at peak quality. The manufacturers of the product have determined the date. “Closed or coded dates” are packing numbers for use by the manufacturer. This type of dating might appear on shelf-stable products such as cans and boxes of food.
Q. My 86-year-old mother has been in a nursing home for 6 months now. She is diabetic, not on insulin, and can be a rather picky eater. She is on an 1800 calorie Diabetic diet and is told by the dietitian that she can’t have some of her favorite foods because “she is diabetic.” She weighs 160 lbs. and is a little overweight, but likes to have a donut every morning with her breakfast. I have talked to the dietary manager about this, but am not getting anywhere with our concern.
A. In long-term care facilities, the accepted and preferred standard is to use what is called “a liberalized diet approach.” Where “ADA” diets were once the gold standard for diabetic care, now there are so many more resources available to help control blood sugar levels in diabetes mellitus—such as, being able to monitor closely and address blood sugar levels with accuchecks as well as there now being many more medications that can help improve blood sugar levels.
We find that the majority of residents with diabetes in long-term care facilities do well with a liberal diet such as Low Concentrated Sweets or Consistent Carbohydrate diets. Many factors need to be considered with a therapeutic diet for diabetes or any medical condition—including, but not limited to quality of life concerns, resident food preferences, religious or cultural customs, and appetite and food intake, and concerns for pressure ulcers or other nutrition risks, as well as Resident’s Rights. We suggest you talk with the administrator regarding your concerns and ask if it’s possible to liberalize the diet your mother is on and allow her some of the foods she is accustomed to eating if she were home.
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