Bibliographic citations
Gil, K., Rojas, V. (2023). Efecto del uso de la cuchara adaptada en el desempeño ocupacional de la alimentación con una simulación de la limitación del rango de movimiento producto de la artritis reumatoide [Universidad Peruana Cayetano Heredia]. https://hdl.handle.net/20.500.12866/15105
Gil, K., Rojas, V. Efecto del uso de la cuchara adaptada en el desempeño ocupacional de la alimentación con una simulación de la limitación del rango de movimiento producto de la artritis reumatoide []. PE: Universidad Peruana Cayetano Heredia; 2023. https://hdl.handle.net/20.500.12866/15105
@misc{renati/1281340,
title = "Efecto del uso de la cuchara adaptada en el desempeño ocupacional de la alimentación con una simulación de la limitación del rango de movimiento producto de la artritis reumatoide",
author = "Rojas Del Aguila, Valeria Katiuska",
publisher = "Universidad Peruana Cayetano Heredia",
year = "2023"
}
Rheumatoid arthritis (RA) is a systemic autoimmune disease that primarily affects the joints of the hands, limiting independence for feeding and requiring assistive technology. Thickened spoon handles are used to face limitations; however, few studies address how much an adapted spoon helps in RA. The study aimed to determine the effect of using an adapted spoon on occupational feeding performance in people with simulated range-of-motion limitation due to RA. A quasi-experimental design was applied in which RA was simulated with a glove that limited the ranges of motion applied in different scenarios, one with a standard spoon and one with an adapted spoon in the feeding activity. The time taken into account was the time taken, the number of times the food was dropped and the level of effort. Using the adapted spoon had statistically significant effects on the reduction of perceived effort when eating different foods (p=0.005); however, there was no significant difference between the number of times food was dropped and the number of times food was dropped (p=0.78). Therefore, the adapted spoon reduces the level of perceived exertion, allowing for greater joint protection and pain management, as well as equalizing the time and efficiency of eating using a conventional spoon.
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