[Conceptualization of the role of expert in enabling occupation by occupational therapy fieldwork supervisors]. / Les représentations de l'expert en habilitation des occupations par des ergothérapeutes superviseurs de stage.

BACKGROUND: The use of occupation-focused language in clinical settings is essential to supervision of student occupational therapists since training is based, at least in part, on the competencies described in The Profile of Occupational Therapy Practice in Canada (Canadian Association of Occupational Therapists, 2007). PURPOSE: This article describes how occupational therapists conceptualize the competencies related to the role of "expert in enabling occupation." METHODS: Qualitative data collected from 56 occupational therapists across eight focus groups were categorized using content analysis through a process of constant comparison. FINDINGS: Although the use of occupation-focused language is not widespread, the examples reported in the present study reflect occupation-focused client-centred practice. IMPLICATIONS. The use of occupation-focused language associated with the role of "expert in enabling occupation" can be fostered through discussion groups in the context of academic and clinical setting collaborations.

When Eating Intuitively Is Not Always a Positive Response: Using Machine Learning to Better Unravel Eaters Profiles.

BACKGROUND: The aim of the present study was to identify eaters profiles using the latest advantages of Machine Learning approach to cluster analysis. METHODS: A total of 317 participants completed an online-based survey including self-reported measures of body image dissatisfaction, bulimia, restraint, and intuitive eating. Analyses were conducted in two steps: (a) identifying an optimal number of clusters, and (b) validating the clustering model of eaters profile using a procedure inspired by the Causal Reasoning approach. RESULTS: This study reveals a 7-cluster model of eaters profiles. The characteristics, needs, and strengths of each eater profile are discussed along with the presentation of a continuum of eaters profiles. CONCLUSIONS: This conceptualization of eaters profiles could guide the direction of health education and treatment interventions targeting perceptual and eating dimensions.

Body perceptions, occupations, eating attitudes, and behaviors emerged during the pandemic: An exploratory cluster analysis of eaters profiles.

Introduction: COVID-19 pandemic negatively impacted people's mental and physical health. Three areas have been significantly impacted, among others: eating-related behaviors, occupational balance, and exposure to self-image due to videoconferencing. This study aims to explore and document eaters profiles that were reported during the pandemic in the general Canadian population using a holistic perspective, including body perceptions, attitudes, and eating behaviors (i.e., body image, behaviors, attitudes, and motivations regarding food), and occupations (i.e., physical activity and cooking). Methods: This cross-sectional study was conducted from May to September 2020. Two hundred and seventy-three Canada's residents, French speaking of 18 years of age and older, participated in an online survey on behaviors, attitudes, and motivations regarding food and eating as well as body image and occupations during the COVID-19 pandemic. A hierarchical cluster analysis was used to determine the eaters profiles. One-way ANOVA and Chi-square test were conducted to differentiate occupational characteristics between eaters profiles. Results: Three distinctive profiles were found during the COVID-19 pandemic and could be placed on a continuum: the Congruent-driven eater is at the functional pole of the continuum, whereas the Incongruent-driven eater is at the dysfunctional pole of the eaters continuum. In the middle of the continuum, the Incongruent-perceptual eater is at a critical crossing point. Significant differences were reported between eaters profiles. Discussion: The empirical results based on an eaters continuum conceptualization highlight the importance of understanding how people perceive their body to assess and promote food well-being.