How do people with Parkinson's disease perceive challenges in handling cutlery? - A mixed study.

IF 1.9 4区医学 Q2 REHABILITATION Disability and Rehabilitation-Assistive Technology Pub Date : 2025-02-02 DOI:10.1080/17483107.2025.2459324

Aline Souza Pagnussat, Alexandre Severo do Pinho, Camila Pinto, Thainara Cruz da Rosa, Mariana Moscovich, Carine de Sousa Andrade, Yi-An Chen

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Abstract

Aim: Investigate the experiences, challenges, and difficulties faced by people with Parkinson's disease (PD) when using standard cutlery during meals and explore their preferences for features in assistive cutlery.

Methods: This study employed a mixed-methods, narrative, and descriptive approach using phenomenological methodology. Data were collected in two phases: Phase 1 focused on understanding participants' experiences and difficulties through phone or video interviews, while Phase 2 involved home visits to evaluate their preferences for cutlery features. Structured interviews with open- and closed-ended questions were transcribed and analyzed thematically. Analyst triangulation was employed to ensure reliability.

Results: Phase one included 41 participants, while phase two included 15. Most participants reported difficulties using standard cutlery, citing challenges such as spills and reduced grip stability. Despite these difficulties, few had prior experience with assistive devices. Barriers to using adaptive cutlery included lack of awareness, limited access, cost, and concerns about its appearance. Some participants reported feeling embarrassed, which led them to avoid dining with others. Suggestions for improving regular cutlery focused on increasing the depth of forks and spoons to minimize spills. Most participants expressed a preference for cutlery with textured handles, deeper bowls, and medium size and weight.

Conclusion: People with PD experience difficulties using regular cutlery, and few are aware of or use assistive devices. Participants expressed a desire for improvements in cutlery design that could improve their dining experience. Textured handles, medium size and weight, and deeper bowls were the most popular preferences among participants.These design improvements have the potential to enhance the dining experience and promote greater social participation among individuals with PD.

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