Question

A client with rheumatoid arthritis is practicing meal preparation in an outpatient OT clinic. The client complains of pain in the hands with meal preparation. Which action is MOST appropriate for the OT to address?

1) Use of built-up handles for stirring
2) Use of heavy bowls to prevent sliding
3) Use of thin-handled knives for chopping
4) Use of large jars with more quantities

Answer 1

For a client with rheumatoid arthritis struggling with hand pain during meal preparation, the OT should recommend using built-up handles for utensils to minimize joint strain and pain, while avoiding heavy bowls, thin-handled knives, and large jars which could exacerbate discomfort.

Step-by-step explanation:

A client with rheumatoid arthritis is experiencing pain in the hands during meal preparation. The most appropriate action for an occupational therapist (OT) to take is to recommend the use of built-up handles for utensils like stirring spoons. Built-up handles are ergonomic aids designed to require less grip strength and reduce the strain on joints, which helps reduce pain and improve function for individuals with joint inflammation and damage caused by rheumatoid arthritis.

Using heavy bowls that prevent sliding could potentially increase the strain on painful joints because they require more effort to move. Thin-handled knives would likely exacerbate discomfort due to the need for a tighter grip. Large jars are not advisable either because they require more strength to open and can be heavy to manipulate, thereby increasing hand strain and pain.

It is essential to minimize stress on the joints and provide pain management, as well as facilitate independence in activities of daily living. Strategies beyond ergonomic tools include rest, medication, exercise to strengthen surrounding muscles, and joint splints during inflammatory flare-ups. In severe cases, a rheumatologist might consider anti-inflammatory drugs or surgery to improve symptoms.