期刊
OCCUPATIONAL THERAPY IN HEALTH CARE
卷 -, 期 -, 页码 -出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07380577.2022.2139444
关键词
Activities of daily living; cooking; dietary behaviors; healthy eating; meal preparation; stroke
This mixed-methods study aimed to understand the post-stroke dietary behaviors among chronic, community-dwelling stroke survivors. The findings showed that post-stroke performance in most dietary behaviors decreased, but there was an increased desire to eat healthily to prevent recurrent stroke. The use of adaptive equipment and compensatory strategies varied, and there was limited healthcare-based dietary behavior education and training.
In order to gain a better understanding of post-stroke dietary behaviors (e.g., selecting, accessing, and preparing healthy foods) among chronic, community-dwelling stroke survivors, we conducted a mixed-methods study consisting of a quantitative online survey (n = 63) and follow-up focus groups with a subset of participants (n = 7). Perceived performance, assistance required, adaptive equipment and compensatory strategies used, and sources of education and training were examined. Results demonstrated (1) diminished post-stroke performance for most dietary behaviors (e.g., grocery shopping, meal preparation), (2) an increased desire to eat healthily to prevent recurrent stroke, (3) variable use of adaptive equipment and compensatory strategies, and (4) limited healthcare-based dietary behavior education and training. These results suggest that stroke survivors could benefit from increased dietary behavior intervention to improve dietary behavior performance. Findings can be used to guide clinical intervention and design future research studies.
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