Biddiscombe Rachel J, Scanlan Justin Newton, Ross Jessica, Horsfield Sarah, Aradas Jessica, Hart Susan
Faculty of Health Sciences, The University of Sydney, Sydney, New South Wales, Australia.
Mental Health Services, Sydney Local Health District, Sydney, New South Wales, Australia.
Aust Occup Ther J. 2018 Apr;65(2):98-106. doi: 10.1111/1440-1630.12442. Epub 2017 Dec 22.
BACKGROUND/AIM: Recovery from eating disorders is a challenging process. Emerging literature suggests that occupational therapists may provide a useful contribution in delivering purposeful eating-related interventions as a potential treatment to support sustained cognitive and behavioural changes for individuals with eating disorders. This study aimed to evaluate participants' perceptions of the contribution of occupational therapy practical food groups (food based outings and cooking groups) in supporting their functional recovery.
Individuals attended practical food groups as part of standard treatment at an outpatient eating disorders day program. Ninety-nine participants completed questionnaires at discharge and up to three follow-up points (6, 12 and 24 months). Questions related to practical food groups were analysed, exploring participants' experiences and perceived usefulness of groups using rating-scale and open-ended questions. Open-ended responses were analysed using thematic analysis. Descriptive statistics were calculated for responses to rating-scale questions.
At discharge, participants rated the importance and usefulness of practical food groups as high (4.73 and 4.43 on 5-point scales, respectively), but tended to rate their enjoyment of the groups lower (3.50 on a 5-point scale). Some skill transfer was typically reported by participants at discharge (3.92 on a 5-point scale). One core theme, 'success through participation', emerged from qualitative comments. Six subthemes were also identified: helpful components of practical food groups; perceived benefit of exposure; impact of applying cognitive and behavioural skills; challenges affecting participation; facilitating adaptation; and influence of eating disorders on challenging feared foods.
This study highlights that participation in practical food groups was perceived as useful in assisting individuals to improve eating behaviours and, in some circumstances, transfer these skills into their lives outside of day program. Results suggest that occupational therapists may have an important contribution in delivering these interventions to support recovery and facilitate application of adaptive coping strategies.
背景/目的：饮食失调的康复是一个具有挑战性的过程。新出现的文献表明，职业治疗师在提供有目的的饮食相关干预方面可能会做出有益贡献，作为一种潜在的治疗方法，以支持饮食失调患者持续的认知和行为改变。本研究旨在评估参与者对职业治疗实用食物组（基于食物的外出活动和烹饪组）在支持其功能恢复方面贡献的看法。
个体参加实用食物组，作为门诊饮食失调日间项目标准治疗的一部分。99名参与者在出院时以及最多三个随访点（6个月、12个月和24个月）完成了问卷调查。对与实用食物组相关的问题进行了分析，使用评分量表和开放式问题探索参与者对这些组的体验和感知有用性。对开放式回答进行了主题分析。对评分量表问题的回答进行了描述性统计。
出院时，参与者对实用食物组的重要性和有用性评价很高（5分制分别为4.73和4.43），但对这些组的喜爱程度评价较低（5分制为3.50）。参与者在出院时通常报告有一定的技能转移（5分制为3.92）。定性评论中出现了一个核心主题，即“通过参与获得成功”。还确定了六个子主题：实用食物组的有益组成部分；接触的感知益处；应用认知和行为技能的影响；影响参与的挑战；促进适应；以及饮食失调对挑战恐惧食物的影响。
本研究强调，参与实用食物组被认为有助于个体改善饮食行为，并且在某些情况下，将这些技能应用到日间项目之外的生活中。结果表明，职业治疗师在提供这些干预措施以支持康复和促进适应性应对策略的应用方面可能具有重要贡献。
