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Doody's Review ServiceReviewer: Brenda Canning, BS (Univ of Illinois at Chicago Coll of Associated Health Professions)
Description: This is a resource guide on meal preparation techniques, training, and equipment for people with disabilities. Strategies are provided for problems common to specific disabilities as well as ideas of areas to assess, tools, and extensive lists of publications for professional and consumer education. The book is to be used with the third edition of Mealtime Manual for People with Disabilities and the Aging.
Purpose: The purpose is to give recommendations for training and specific adaptations, and to provide additional references for funding and resources on meal preparation. The objectives are worthy, but may be a little too inclusive. The suggestions for training are thoughtful and considerate of the social and physical environment, but they are abbreviated in terms of content and depth. Training suggestions tend to focus mostly on adaptations in contrast to ideas to improve performance through graded activities.
Audience: The audience is healthcare professionals. In my judgment, the book is most appropriate for occupational therapists and certified occupational therapy assistants.
Features: The illustrations are an essential adjunct to the text. The instructional value of the illustrations is adequate, but some of the photographs appear dark and not clearly focused. More professional quality photographs, with some in color, would give it a more up-to-date look. The resources listed at the end of each chapter are an exceptional feature. They appear to be comprehensive and useful for therapist and patient education.
Assessment: This book would be a good reference and resource guide for occupational therapists who work with clients in a variety of settings. It will be helpful for clinicians who possess knowledge about the deficits of persons with physical disabilities to complement therapeutic intervention and provide options to solve problems.