Being a speech pathologist myself, I've outlined over and over the role that my profession plays in dysphagia which, to be fair, is a rather central role. I have briefly touched on the role of the multidisciplinary team and some others professions who might be involved. In the past, we've spoken with a Social Worker, Angela, about her role in dysphagia management and now, I'd like to introduce Andreia, an experienced Occupational Therapist (OT) who works with people with dysphagia, mostly due to stroke, and also has her own unique relationship with food. Andreia took the time to answer a few questions about what OT's bring to the table in the realm of dysphagia management and her take on how food contributes to our quality of life.
____________________________________________________________
The fourth place talks a lot about the speech pathologist’s role in dysphagia, how would you describe the occupational therapist’s role in dysphagia?
As an Occupational Therapist we look at optimising and ensuring independence with our everyday activities of daily living, and eating is an essential daily living task. As an OT, I see the (OT) role in dysphagia in the concept of eating and the preparation aspect of meals. For example, someone with dysphagia may also be impacted by other physical impairments of their upper limbs, which make it difficult for them to scoop food, lift or hold cutlery. So we may provide them with adaptive aids including doubled handled cups, plate guards to help with spooning food or weighted cutlery for clients with upper limb tremors. Additionally, we also take into consideration someone’s cognition and their ability to attend and recall strategies including; slowly down between each mouthful, recalling their modified diets, marking a plate or utilising contrasting cutlery and crockery for vision impairments and/or visual perceptive issues.
Apart from eating, it is also vital to explore and optimise a person’s independence with preparing their meals, particularly if someone may have a modified diet. Together alongside our Speech Pathologist, I often work together to build a person’s independence with understanding their diet, and once again work towards building a person’s ability to cook for themselves and support them overcoming any physical challenges or cognitive changes. For example, a stroke client who may have an impaired arm, may require support and aids to return to cooking with one handed strategies, whilst modifying or adding devices to allow them to puree or soften their meals to ensure they are able to enjoy their favourite meals, whilst supporting their safety with swallowing.
The adaptations can be endless to support clients in being able to eat and prepare their meals independently, by an OT reaching into their OT tool kit!
How do you think this can improve someone’s experience with food?
Being involved in the process of returning to eating and preparing meals provides a sense of
inclusion and normality. Naturally increasing someone’s independence provides a sense of
confidence and improved self-efficacy and provides a sense of control on their life, particularly
during such challenging times after a medical event or new disability. Providing the opportunity to
include the client in the process provides them a return of their autonomy and for some a return
to a much loved daily activity that provides meaning and purpose.
In your experience, does everyone with dysphagia benefit from occupational therapy or these resources at meals?
I believes this varies, depending on the client's or patient’s needs. However, I do believe being
provided an opportunity to liaise with an Occupational Therapist may support any challenges or potentially just provide an opportunity to explore more efficient ways for clients and/or their families to prepare meals or strategies to support with fatigue whilst eating.
What’s your opinion on the role that food plays in bringing people together or
contributing to quality of life?
As an Occupational Therapist, I feel food plays a pivotal role in bringing people, families and friends together, providing a sense of inclusion and opportunities to socialise with others at the table or form new friendships.
The small talk when eating, open ended questions, discussing favourite foods and how this transforms to reminiscing on childhood memories of foods or meals which tantalise ones senses to explore further a culture or dish.
I feel this everyday task provides an opportunity to socialise with their community providing a sense of purpose and inclusion. Additionally, it provides the opportunity of learning and/or exploration with culture and other cultures which provides people with a sense of identity as well. For example, I think community cooking groups are fabulous where people explore new
recipes, new cultural foods and share their own experiences, meals and culture.
How would you say that food does this for you? What does food mean to you?
Food for me is very important. Being a first generation Australian, food was an easy way that my parents often socialised with others within their cultural community however also an opportunity to express their culture with others, which allowed a sense of identity and yet assimilation into the community as they socialised and learnt the English language with others.
Personally, I love the concept of having a long Sunday lunch at the table, where multiple foods
are eaten, a competition of who made the best desserts and having multiple loud conversations
across the table between all family members whilst reminding the little ones to eat their
vegetables! A sense of belonging in my family is clearly felt whilst sharing a meal.
Tell us your favourite meal and when you were first introduced to it or your earliest
memory around it?
My favourite meal would have to be a traditional Portuguese dish called “feijoada”; a stew of
beans, smoked meats and vegetables served generally with rice. I always remember seeing my mother frantically shopping across various stores for specific smoked items, quality meat and then slowly stewing these varieties of meats. Then proceeding to add the beans and allowing this delicious flavours to develop in 2 of the largest pots we had on the stove on a cold winter Sunday morning, preparing the largest quantity possible as all the family arrived for Sunday lunch. A sense of transporting me back to my families’ culture, whilst transporting me back to the first time I visited Portugal as a child, where I had the opportunity to meet my large extended family and spend my first winter Christmas, often sharing multiple meals and listening to stories of my parents and families childhood.
____________________________________________________________
Thank you so much to Andreia for speaking with us here at The Fourth Place. Healthcare is an ever-giving career path and she continues to give to us today in taking the time to complete this interview and share her knowledge and experience, all for the good of inclusivity and quality of life for the people in the dysphagia community 🥰✨
Comments