帕金森氏症患者如何看待处理餐具的挑战?-一项混合研究。

IF 1.9 4区 医学 Q2 REHABILITATION
Aline Souza Pagnussat, Alexandre Severo do Pinho, Camila Pinto, Thainara Cruz da Rosa, Mariana Moscovich, Carine de Sousa Andrade, Yi-An Chen
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引用次数: 0

摘要

目的:探讨帕金森病(PD)患者在用餐时使用标准餐具的经历、挑战和困难,以及他们对辅助餐具功能的偏好。方法:本研究采用现象学方法,采用混合方法,叙述和描述方法。数据收集分为两个阶段:第一阶段通过电话或视频采访了解参与者的经历和困难,第二阶段通过家访评估他们对餐具特征的偏好。有开放式和封闭式问题的结构化访谈被记录下来并按主题进行分析。采用分析三角测量来保证可靠性。结果:一期41例,二期15例。大多数参与者报告了使用标准餐具的困难,提到了诸如溢出和握持稳定性降低等挑战。尽管有这些困难,但很少有使用辅助装置的经验。使用适应性餐具的障碍包括缺乏意识、有限的获取、成本和对其外观的担忧。一些参与者表示感到尴尬,这导致他们避免与他人共进晚餐。改善普通餐具的建议主要集中在增加叉子和勺子的深度,以尽量减少溢出。大多数参与者表示更喜欢有纹理的手柄、较深的碗、中等大小和重量的餐具。结论:PD患者在使用常规餐具方面存在困难,很少有人意识到或使用辅助器具。参与者表示希望改进餐具设计,以改善他们的用餐体验。有质感的手柄、中等大小和重量、较深的碗是参与者最喜欢的。这些设计改进有可能提高用餐体验,促进PD患者更多的社会参与。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
How do people with Parkinson's disease perceive challenges in handling cutlery? - A mixed study.

Aim: Investigate the experiences, challenges, and difficulties faced by people with Parkinson's disease (PD) when using standard cutlery during meals and explore their preferences for features in assistive cutlery.

Methods: This study employed a mixed-methods, narrative, and descriptive approach using phenomenological methodology. Data were collected in two phases: Phase 1 focused on understanding participants' experiences and difficulties through phone or video interviews, while Phase 2 involved home visits to evaluate their preferences for cutlery features. Structured interviews with open- and closed-ended questions were transcribed and analyzed thematically. Analyst triangulation was employed to ensure reliability.

Results: Phase one included 41 participants, while phase two included 15. Most participants reported difficulties using standard cutlery, citing challenges such as spills and reduced grip stability. Despite these difficulties, few had prior experience with assistive devices. Barriers to using adaptive cutlery included lack of awareness, limited access, cost, and concerns about its appearance. Some participants reported feeling embarrassed, which led them to avoid dining with others. Suggestions for improving regular cutlery focused on increasing the depth of forks and spoons to minimize spills. Most participants expressed a preference for cutlery with textured handles, deeper bowls, and medium size and weight.

Conclusion: People with PD experience difficulties using regular cutlery, and few are aware of or use assistive devices. Participants expressed a desire for improvements in cutlery design that could improve their dining experience. Textured handles, medium size and weight, and deeper bowls were the most popular preferences among participants. These design improvements have the potential to enhance the dining experience and promote greater social participation among individuals with PD.

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来源期刊
CiteScore
5.70
自引率
13.60%
发文量
128
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