Influences on the Food Choice Behaviors of Adults With Severe Mental Illness

Carson, N; Blake, Christine E.; Saunders, Ruth P.; O'Brien, Jane Clifford

doi:10.1080/0164212x.2013.848396

Cited by 10 publications

(21 citation statements)

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“…The role of occupational therapists to provide living skills training in instrumental activities of daily living, such as those activities involved with obtaining and preparing food, is well established internationally (Gibson et al., 2011). More recently, there has been recognition of the need, in the context of lifestyle interventions, to consider the choice of foods and to support healthier options (Carson et al., 2013), and the occupational therapists in this study recognised healthy eating as important to their clients. These findings thus have implications for other developed nations in the provision of mental health services and the workforce profile.…”

Section: Discussionmentioning

confidence: 96%

“…People with SMI display food sourcing and consumption practices associated with weight gain such as a high reliance on convenience foods, irregular meals, and eating alone (Kilbourne et al., 2007; Ratliff et al., 2012). Qualitative studies have identified a range of factors that impact on the dietary practices of people with SMI, including lack of knowledge regarding health promoting food choices, limited food preparation skills, accessibility of affordable healthy food, access to food preparation facilities, and the impact of symptoms and medication side effects on motivation (Barre et al., 2011; Carson et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

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The role of occupational therapists in the provision of dietary interventions for people with severe mental illness: Results from a national survey

Williams

Magin

Sultana

et al. 2016

British Journal of Occupational Therapy

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Introduction: People living with severe mental illness are at least twice as likely to be obese as the general population, partly due to lifestyle risk factors including poor diet quality. This study aims to quantify how Australian mental health occupational therapists address the dietary issues of people with severe mental illness. Method: A 23-item cross-sectional online survey was distributed via email to all members of Occupational Therapy Australia, with those working in mental health (an estimated 305 members) invited to participate. Response frequencies were analysed in SPSS. Open-ended comments were subjected to thematic analysis. Results: Eight-six eligible participants (28.2% of the target population) completed the full survey. Most (81%) felt confident in providing healthy eating advice, with 76% reporting being self-educated about nutrition. Dietitian support for complex advice was seen as beneficial by 88%, but only 30% reported reasonable access to dietitians. Qualitative themes included: accessing dietitians, information and education, and putting advice into practice. Conclusion: There is potential to enhance the credentialling and continuing education of occupational therapists and improve inter-professional collaboration with dietitians to assist the occupational therapist in achieving better health and reducing the burden of chronic disease for people experiencing severe mental illness.

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Section: Discussionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

The role of occupational therapists in the provision of dietary interventions for people with severe mental illness: Results from a national survey

Williams

Magin

Sultana

et al. 2016

British Journal of Occupational Therapy

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“…For many, cultural practices informed food choices and preparation. Carson et al (2013) reported that culture and environment were important factors in dictating the food that was available to participants. Culture was thought to influence food choices, along with 'rules for when, why, how and with whom one will eat' (Carson et al, 2013: 375).…”

Section: Discussionmentioning

confidence: 99%

“…Although some research has been conducted regarding the experience of participating in occupational therapy food skills groups, most studies are dated, many are based in the community (Bassett et al, 2003;Carson et al, 2013;Duncombe, 2004;Zielinski Grimm et al, 2009), have small sample sizes (Bassett et al, 2003;Haley and McKay, 2004;Porter et al, 2000;Zielinski Grimm et al, 2009), are focused on an individualized approach (Porter et al, 2000), or focus on a particular subset of the population with mental illness, for example mothers (Bassett et al, 2003) and individuals with schizophrenia (Duncombe, 2004;Zielinski Grimm et al, 2009). Some studies indirectly measured affective change (Bassett et al, 2003) or focused on behavioural changes (Bassett et al, 2003;Carson et al, 2013;Duncombe, 2004). Only two of the studies reviewed included inpatients with mental health disorders (Haley and McKay, 2004;Porter et al, 2000).…”

Section: Literature Reviewmentioning

confidence: 99%

Food skills group value, meaning, and use with inpatients in a mental health setting

Vos

Leclair

2019

British Journal of Occupational Therapy

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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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“…Segundo Poulain e Proença (2003) (DEVINE et al, 1999); o papel da religião sobre as escolhas alimentares de mulheres mulçumanas (ODOMS, 1999); as identidades relacionadas às escolhas alimentares, sua extensão, monitoramento e variações (BISOGNI et al, 2002); os processos cognitivos envolvidos nas escolhas alimentares entre mulheres de áreas rurais de média a baixa renda (BLAKE e BISOGNI, 2003); como se dão as escolhas alimentares em casais recém-casados (BOVE et al, 2003); trabalhos objetivando explorar e descrever como os adultos constroem suas escolhas alimentares (BLAKE, 2006); e até identificar os fatores que influenciam as escolhas alimentares em indivíduos com doença mental grave (CARSON et al, 2013).…”

Section: Instrumentos Para Avaliação Das Escolhas E Motivaçõesunclassified

Porque as pessoas comem o que comem? Comparação das motivações para comer entre dois contextos socioeconômicos díspares no Brasil

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AGRADECIMENTOSÀ minha mãe, Maria José, por ser aquela que disse sim bravamente a minha vida. Que ama, cuida, acredita onde posso chegar e investe. Que é meu ponto de partida, certeza de que não estou só no durante e a primeira a quem dedico minhas conquistas na chegada.Admiração, gratidão e amor eterno por ti.À minha orientadora, Marle Alvarenga, pelos votos de confiança e oportunidades. Pela forma gentil e tão efetiva de orientar. Obrigada por ter feito valer a pena sair de tão longe para me inspirar e aprender de perto contigo. Me sinto extremamente privilegiada por ser tua orientanda e que eu tenha a sorte dessa honra em muitos trabalhos futuros.Às queridas Amália Bastos, Mônica Batalha, Vivian Ferraz e Roberta Miranda pela generosa ajuda com a coleta dos meus dados. Vocês me ajudaram na etapa mais exaustiva da minha pesquisa e a minha gratidão é genuína.À minha irmã, sobrinho, família e amigos de São Luís, que virtualmente se fizeram presente durante esses dois anos. Em especial à Patrícia Nunes pela prontidão em me socorrer e pelas visitas sagradas. E Amanda Coimbra e Mônica Batalha que me entenderam e ajudaram a dar um pulo em São Luís numa época dolorosa.Às amigas que ganhei em São Paulo: Kamila Gabe, Natalie Dantas, Cláudia Tramontt, Bianca Salvador, Naiá Ortelan e Isabela Gerdes por todos os momentos de diversão compartilhados. Em especial à Natasha França pelo coração generoso, pela troca de tantas bobagens e por toda atenção e paciência em todas as crises que passei, incluindo as não acadêmicas. Mais que pelos sábios conselhos, obrigada por ter sido ombro e ouvidos que eu sabia poder contar.

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Influences on the Food Choice Behaviors of Adults With Severe Mental Illness

Cited by 10 publications

References 58 publications

The role of occupational therapists in the provision of dietary interventions for people with severe mental illness: Results from a national survey

The role of occupational therapists in the provision of dietary interventions for people with severe mental illness: Results from a national survey

Food skills group value, meaning, and use with inpatients in a mental health setting

Porque as pessoas comem o que comem? Comparação das motivações para comer entre dois contextos socioeconômicos díspares no Brasil

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