Étude de l’utilisation de la technique du manger-mains dans les établissements médico-sociaux de la région française de Nouvelle-Aquitaine

Abstract

Introduction and objectiveThe finger-food (FF) technique is intended to allow people with neuropsychiatric, visual or motor disabilities to eat by taking food by hand. Data from the use of this technique are scarce. The objective of the study was to specify the modes of use of FF in medico-social establishments in the New-Aquitaine region. MethodA simple secure questionnaire was sent electronically to the 2625 medico-social establishments. Data were collected automatically and answers were presented descriptively. ResultsIn all, 3% of establishments contacted responded (n=80, 82% from nursing homes, 15% from establishments for disabled adults and 2% from establishments for disabled children). FF concerned 24 establishments and 2% of residents. The presentation of food in FF was in 42% of cases in the form of bites, 30% of toasts and 20% of hydration cubes. The basic materials for FF were scarce. The FF diet was mainly offered at lunch and dinner. The perceived advantages of FF were the maintenance of the residents’ autonomy and pleasure of eating and the fight against undernutrition. On the side of the disadvantages felt, the main ones were the increase in working time, the excessively technical nature of the method and possible hygiene problems. ConclusionThe FF technique seemed to have advantages, but raised problems which could probably be improved, thanks to an increase in the available staff time, the training of professionals, the acquisition of basic materials and the more frequent application of FF during breakfast and snacks. The interest of FF in terms of costs deserved to be explored.