Gillen's Stroke Rehabilitation: A Function-Based Approach, 3rd Edition is theonly comprehensive, evidence-based stroke rehabilitation resource for occupational therapists. Extensively updated with the latest research in assessment and intervention, this essential text presents a holistic, application-based approach that integrates background medical information, samples of functionally based evaluations, and current treatment techniques and intervention strategies to help you confidently manage the growing number of stroke rehabilitation clients. UNIQUE! Case studies challenge you to apply rehabilitation concepts to realistic scenarios. Evidence-based clinical trials and outcome studies clearly outline the basis for stroke interventions. UNIQUE! Survivor's Perspectives help you understand the stroke rehabilitation process from the client's point-of-view. UNIQUE! A multidisciplinary approach highlights discipline-specific distinctions in stroke rehabilitation among occupation and physical therapists, physicians, and speech-language pathologists. Review questions in each chapter help you assess your understanding of rehabilitation concepts. Key terms and chapter objectives at the beginning of each chapter help you study more efficiently. Three new chapters broaden your understanding of stroke intervention in the areas ofUsing Technology to Improve Limb Function, Managing Speech and Language Deficits after Stroke, andParenting after Stroke. Learning activities and interactive references on a companion Evolve Resources website help you review textbook content and locate additional information.Priorities for Intervention ac Make coffee for friends (brew coffee; serve coffee and cookies at the table). ... Because many task options were included in the AMPS manual that were culturally relevant and that matched ones Astrid had ... are helping you when you have coffee and cookies together, so it might also be helpful if I observe you making a pot of coffee. ... that there would be both oats and rye flakes in the kitchen so that there would be at least one other option for cooked cereal.
|Publisher||:||Elsevier Health Sciences - 2015-09-01|