The effect of balance and coordination rehabilitation exercises, on serving skills of students with special needs, undergoing vocational training in hospitality and catering department: A prospective one-arm interventional study

Abstract

Background: Acquiring good serving skills is prerequisite for placement of special need students undergoing vocational training in hospitality and catering department in vocational school. Many studies have been done on balance and coordination on Down's syndrome and Autistic children, but there are no studies done so far on serving skills in these special need students. Objective: The purpose of this study was to determine the effect of occupational therapy (OT) program incorporating rehabilitation balance and coordination training exercises in improving serving skills of special need children in catering and hospitality department, as effective serving skills was the prerequisites for securing a placement for internship in the hospitality industry. Study Design: A prospective one-arm interventional study was chosen for the research. Methods: A total of 15 students with special needs in the age group of 17–23 years who were to be graduated and had to secure internships were assessed. The study was conducted from June 2018 to March 2019. All students were assessed on Static Balance Test, Standing on Right Leg Scale (SORL) and Standing on Left Leg Scale (SOLL), and Hand to Wall Toss Test (HTWTT) for coordination. They were also assessed by the teachers' feedback form of serving skills which were recorded pre and post rehabilitation training. After the baseline scores were recorded, Phase 1 exercises of balance and coordination were given separately on stable surface for 12 weeks; first follow-up scores were recorded. Then, Phase 2 exercises started after 12 weeks which included combination of balance and coordination given on unstable surface and after 24 weeks the second follow readings were recorded. Results: An OT intervention exercises in the combination of balance and coordination was given to students on unstable surface to improve the serving skills of the students. At the end of 12 weeks post-exercises training it showed that SORL improved significantly (P < 0.001), 95% confidence interval (8.79–24.70). The SOLL also improved significantly (P < 0.009), 95% CI (7.59–24.14). Even the HTWTT improved significantly (P < 0.001), 95% CI (12.63–18.83); therefore, the training was significantly helpful in improving balance/coordination at the end of 12 weeks. At 24 weeks also post exercises training the SORL improved significantly (P < 0.009), 95% CI (13.34–33.06). The SOLL also improved significantly (P < 0.001), 95% CI (11.10–30.90). Similarly, HTWTT also improved significantly (P < 0.001), 95% CI (15.96–22.44). Therefore, the training was significantly helpful in improving balance/coordination at the end of 24 weeks. Teachers' feedback questionnaire showed significant improvement (P < 0.000), 95% CI (18.81–22.93). Conclusion: This study shows that OT intervention exercises in the combination of balance and coordination exercise given on unstable surface improve the serving skills of students.