Diet meal preparation

Meal preparation to dietary instructions — British Indian Ocean Territory

Following dietary instructions is mostly a matter of organisation: without meals prepared ahead, you fall back on whatever is in the cupboard. The worker cooks according to the written instructions you provide, and portions for the week. On Helplease, you describe your needs and the workers offering this service in British Indian Ocean Territory are notified of your request.

What the service covers

• dishes cooked to your written instructions;
• portioning and labelling;
• preparation for several days;
• adapting textures if needed;
• matching shopping list.

Depending on the agreement and the written instructions you provide, the service can include the shopping, cooking, portioning, labelling with the date, storing in the fridge or freezer and cleaning the kitchen.

Key points

Diets: follow the doctor's instructions

The worker cooks; they are neither a doctor nor a dietitian and prescribe no diet. A health-related diet — diabetes, blood pressure, cholesterol, recovery after surgery, pregnancy — is followed only from the written instructions of the doctor or dietitian looking after you, and both quantities and excluded foods come from those instructions. No highly restrictive diet is proposed, and any major change of diet is decided with a health professional.

Hygiene and cooking

Clean hands, a clean worktop, separate boards for raw and cooked food: cross-contamination is the most common cause of food poisoning at home. The cold chain is respected from transport to service, meat and poultry are cooked through, and preparations with raw egg or cream stay chilled. Leftovers are cooled quickly, kept refrigerated and reheated only once.

What affects the price

• number of guests;
• the menu and ingredients;
• preparation time;
• service on site or delivery;
• any special diets to plan for.

The rate is agreed with the worker based on these elements.

Frequently asked questions

Who provides the ingredients?

Depending on the agreement: the worker can do the shopping or work with your ingredients.

Is any particular equipment needed?

A clear worktop, a working hob and space in the fridge are usually enough.

Are leftovers kept?

Yes, cooled quickly and put in the fridge; they should be eaten soon.

What information should I give?

Number of guests, the date, allergies and diets, the menu you want and the equipment available.