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Robinson K, Lund S. Perspectives from individuals who use augmentative and alternative communication on communication access in restaurant settings. Augment Altern Commun 2024:1-10. [PMID: 38945169 DOI: 10.1080/07434618.2024.2367975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Accepted: 06/08/2024] [Indexed: 07/02/2024] Open
Abstract
Communication accessibility has been defined by many scholars and organizations, but it is generally described as clear communication that everyone can access and understand. The objective of this manuscript was to assess communication accessibility for people who use augmentative and alternative communication (AAC) within a variety of restaurant settings through interviewing five adults who utilize AAC as their primary form of communication. Interviews were qualitatively coded and revealed common communication accessibility themes restaurants and restaurant staff were not implementing, such as direct communication and increasing AAC awareness. The implications of the interview data include its potential usage in training restaurant staff and management to utilize communication accessibility tips and features to increase the communication accessibility of the restaurant patrons they serve, especially for individuals who use AAC. This could then lead researchers in creating a formal training schema for restaurants to implement into their businesses reliably and effectively.
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Affiliation(s)
| | - Shelley Lund
- School of Rehabilitation Sciences and Technology, University of Wisconsin-Milwaukee, Milwaukee, WI
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Hollis-Hansen K, Vogelzang J, Bode B, Markworth A, Rivera RL, Heydarian N, Russell R, Clarke EW. The Need to Prioritize People With Disabilities in Nutrition Education. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2024; 56:119-120. [PMID: 38453318 DOI: 10.1016/j.jneb.2024.01.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/09/2024]
Affiliation(s)
- Kelseanna Hollis-Hansen
- UT Southwestern Medical Center, O'Donnell School of Public Health, Dallas, TX; Harold C. Simmons Comprehensive, Cancer Center, Dallas, TX
| | | | - Bree Bode
- Michigan Fitness Foundation, Lansing, MI
| | | | - Rebecca L Rivera
- Division of General Internal Medicine and Geriatrics, Indiana University School of Medicine, Indianapolis, IN; Clem McDonald Center for Biomedical Informatics, Regenstrief Institute, Inc, Indianapolis, IN
| | - Nazanin Heydarian
- University of Texas Rio Grande Valley, School of Social Work, Edinburg, TX
| | - Rebecca Russell
- Curtin School of Population Health, Curtin University, Perth, Australia
| | - Emily Watt Clarke
- University of North Carolina at Chapel Hill, Center for Health Promotion and Disease Prevention, Chapel Hill, NC
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Hemsley B, Almond B, Given F, Darcy S, L'Espoir Decosta P, Dann S, Carnemolla P, Freeman-Sanderson A, Debono D, Balandin S. Craving inclusion: a systematic review on the experiences and needs of people with disability eating out. Disabil Rehabil 2023:1-16. [PMID: 38146693 DOI: 10.1080/09638288.2023.2295006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 12/09/2023] [Indexed: 12/27/2023]
Abstract
Purpose: To systematically review the research relating to views and experiences of people with disability eating out in cafés, restaurants, and other settings; and identify factors that impede or enhance accessibility of eating out experiences, inform future inclusive research, and guide policy development.Materials and Methods: This study involved systematic search and review procedures with qualitative metasynthesis of the barriers to and facilitators for participation and inclusion in eating/dining-out activities. In total, 36 studies were included.Results: Most studies reviewed related to people with physical or sensory disability eating out, with few studies examining the dining experiences of adults with intellectual or developmental disability, swallowing disability, or communication disability. People with disability encountered negative attitudes and problems with physical and communicative access to the venue. Staff lacked knowledge of disability. Improvements in the design of dining spaces, consultation with the disability community, and staff training are needed.Conclusion: People with disability may need support for inclusion in eating out activities, as they encounter a range of barriers to eating out. Further research within and across both a wide range of populations with disability and eating out settings could guide policy and practice and help develop training for hospitality staff.
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Affiliation(s)
- Bronwyn Hemsley
- Graduate School of Health, University of Technology Sydney, Sydney, Australia
| | - Barbara Almond
- Graduate School of Health, University of Technology Sydney, Sydney, Australia
| | - Fiona Given
- Graduate School of Health, University of Technology Sydney, Sydney, Australia
| | - Simon Darcy
- The Business School, University of Technology Sydney, Sydney, Australia
| | | | - Stephen Dann
- Research School of Management, Australian National University, Canberra, Australia
| | | | | | - Deborah Debono
- School of Public Health, University of Technology Sydney, Sydney, Australia
| | - Susan Balandin
- Graduate School of Health, University of Technology Sydney, Sydney, Australia
- Deakin University, Geelong, Australia
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Neuman N, Sandvik P, Lindholm NB, Bömer-Schulte K, Lövestam E. Food-related experiences and behavioral responses among people affected by chemosensory dysfunctions following COVID-19: A scoping review. Res Nurs Health 2023. [PMID: 37171788 DOI: 10.1002/nur.22315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 04/19/2023] [Accepted: 04/30/2023] [Indexed: 05/13/2023]
Abstract
A category of symptoms that became characteristic early in the first wave of the coronavirus disease 2019 (COVID-19) pandemic was chemosensory dysfunctions (alterations of smell and taste). Such symptoms substantially affect food and eating-cornerstones for both nutrition-related health outcomes and for quality of life. Based on this, this scoping review aimed to map out existing scientific literature on food-related experiences and related behavioral responses among people affected by chemosensory dysfunctions following COVID-19. A librarian-supported search of PsycInfo, PubMed, and Scopus for publications written in English (2020 to April 26, 2022) was conducted. Two authors searched for and screened publications and three others extracted and collated data. These are reported following the Preferred Reporting Items of Systematic reviews and Meta-Analyses extension for Scoping Reviews. Of 1169 hits, 9 publications were included in the review. The results are thematized as "Psychological and social aspects" and "Nutritional aspects," each with the subsections "Experiences" and "Behavioral responses." A great variety of food-related problems, nutritional and mental health effects, and implications for social life are identified. People affected by chemosensory dysfunctions following COVID-19 suffer, as evident both in stories from qualitative studies and in measurements of quality of life. The results impact all professions who are and may come to be involved in treating these patients, such as nurses, physicians, dietitians, and psychologists. With more knowledge about the dysfunctions' manifestation, duration, and impact on everyday life, multiprofessional teams need to collaborate in supporting patients medically, psychosocially, and nutritionally.
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Affiliation(s)
- Nicklas Neuman
- Department of Food Studies, Nutrition and Dietetics, Uppsala Biomedical Centre (BMC), Uppsala University, Uppsala, Sweden
| | - Pernilla Sandvik
- Department of Food Studies, Nutrition and Dietetics, Uppsala Biomedical Centre (BMC), Uppsala University, Uppsala, Sweden
| | - Ninni Bellini Lindholm
- Department of Food Studies, Nutrition and Dietetics, Uppsala Biomedical Centre (BMC), Uppsala University, Uppsala, Sweden
| | - Katharina Bömer-Schulte
- Department of Food Studies, Nutrition and Dietetics, Uppsala Biomedical Centre (BMC), Uppsala University, Uppsala, Sweden
| | - Elin Lövestam
- Department of Food Studies, Nutrition and Dietetics, Uppsala Biomedical Centre (BMC), Uppsala University, Uppsala, Sweden
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Medina FX, Fusté-Forné F, Filimon N. Public Awareness of Food Products, Preferences and Practices: Old Challenges and New Insights. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:ijerph20095691. [PMID: 37174209 PMCID: PMC10178410 DOI: 10.3390/ijerph20095691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023]
Abstract
Food is not only a source of nutrition for humans; it also encompasses social, cultural, and psychological dynamics [...].
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Affiliation(s)
- F Xavier Medina
- Unesco Chair on Food, Culture and Development, Department of Food and Nutrition, Faculty of Health Sciences, Universitat Oberta de Catalunya (UOC), Rambla del Poblenou, 156, 08035 Barcelona, Spain
| | - Francesc Fusté-Forné
- Department of Business, Faculty of Business and Economic Sciences, Edifici Econòmiques, c/ de la Universitat de Girona, 10, Campus Montilivi, University of Girona, 17003 Girona, Spain
| | - Nela Filimon
- Department of Business, Faculty of Business and Economic Sciences, Edifici Econòmiques, c/ de la Universitat de Girona, 10, Campus Montilivi, University of Girona, 17003 Girona, Spain
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