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Food skills group value, meaning, and use with inpatients in a mental health setting / Gina De Vos, Leanne Leclair

By: De Vos, Gina [autor].
Material type: materialTypeLabelArticleContent type: text Media type: informàtic Carrier type: recurs en líniaSubject(s): Teràpia Ocupacional | Cuina per a malalts | Habilitats | Recuperació funcional | Activitats ocupacionals | Salut mentalOnline resources: Accés restringit usuaris EUIT In: BRITISH JOURNAL OF OCCUPATIONAL THERAPY 2019 JUN;82(6):326-336Summary: Introduction Occupational therapists use food skills groups to support mental health recovery and engagement in meaningful occupation. Research examining participants’ experiences in these mental health groups is sparse. Method Researchers used a convergent parallel mixed methods design. Following participation in an inpatient food skills group, 60 participants completed a questionnaire, and 20 also participated in a semi-structured interview. The questionnaire data was analysed using descriptive and correlational statistics. The interview data was analysed using thematic analysis. Triangulation was used to combine and interpret findings from the different methods to gain a more complete understanding of the participants’ experiences. Findings Participants strongly agreed/agreed that they enjoyed participating, felt having the opportunity to participate was important to their recovery, and after discharge would use the skills they had learnt. Age, sex, and level of education were associated with some of the questionnaire responses. Three main themes emerged from the interview data: importance of engaging/doing, connections with food, and being involved in a group process. Conclusion Individuals who participated in the food skills group valued having the opportunity to build skills and engage in meaningful activities with others while in hospital. They identified the food skills group as important to their recovery.
List(s) this item appears in: Novetats bibliogràfiques. Articles. Juny 2019
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Item type Current location Collection Call number url Status Notes Date due Barcode
Journal article Journal article Escola Universitària d'Infermeria i Teràpia Ocupacional de Terrassa
Internet
En línia Link to resource Not for loan 0001017291566
Journal Journal Escola Universitària d'Infermeria i Teràpia Ocupacional de Terrassa
Internet
En línia Link to resource Exclòs de préstec (Accés restringit) Consulta en línia 262471

Introduction
Occupational therapists use food skills groups to support mental health recovery and engagement in meaningful occupation. Research examining participants’ experiences in these mental health groups is sparse.

Method
Researchers used a convergent parallel mixed methods design. Following participation in an inpatient food skills group, 60 participants completed a questionnaire, and 20 also participated in a semi-structured interview. The questionnaire data was analysed using descriptive and correlational statistics. The interview data was analysed using thematic analysis. Triangulation was used to combine and interpret findings from the different methods to gain a more complete understanding of the participants’ experiences.

Findings
Participants strongly agreed/agreed that they enjoyed participating, felt having the opportunity to participate was important to their recovery, and after discharge would use the skills they had learnt. Age, sex, and level of education were associated with some of the questionnaire responses. Three main themes emerged from the interview data: importance of engaging/doing, connections with food, and being involved in a group process.

Conclusion
Individuals who participated in the food skills group valued having the opportunity to build skills and engage in meaningful activities with others while in hospital. They identified the food skills group as important to their recovery.

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