Exploring the perceived usefulness of practical food groups in day treatment for individuals with eating disorders. (22nd December 2017)

• Record Type: Journal Article
• Authors: Biddiscombe, Rachel J.; Scanlan, Justin Newton; Ross, Jessica; Horsfield, Sarah; Aradas, Jessica; Hart, Susan
• Is Part Of: Australian occupational therapy journal. Volume 65:Number 2(2018)
• Page Start: 98
• Page End: 106
• Publication Date: 2017-12-22
• Subjects: adaptation -- feeding and eating disorders -- occupational therapy -- psychological -- social adjustment -- social eating; Occupational therapy -- Periodicals; Occupational therapy -- Australia -- Periodicals; 615.8515
• DOI: 10.1111/1440-1630.12442
• Languages: English
• ISSNs: 0045-0766

Abstract

Abstract : 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. Methods: 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. Results: 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. Conclusion: 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.