[article] 
inThe British Journal of Occupational Therapy > Vol. 82 Issue 6 (Juin 2019) . - p. 326-336

Titre :	Food skills group value, meaning, and use with inpatients in a mental health setting
Type de document :	texte imprimé
Auteurs :	Gina De Vos ; Leanne L. Leclair
Année de publication :	2019
Article en page(s) :	p. 326-336
Note générale :	doi.org/10.1177/0308022618823660
Langues :	Anglais (eng)
Mots-clés :	Food skills group  meal preparation  recovery  mental health  inpatient  meaningful occupation
Résumé :	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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[article] Food skills group value, meaning, and use with inpatients in a mental health setting [texte imprimé] / Gina De Vos ; Leanne L. Leclair . - 2019 . - p. 326-336.
doi.org/10.1177/0308022618823660
Langues : Anglais (eng)
in The British Journal of Occupational Therapy > Vol. 82 Issue 6 (Juin 2019) . - p. 326-336

Mots-clés :	Food skills group  meal preparation  recovery  mental health  inpatient  meaningful occupation
Résumé :	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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