8 minute read
Stepping Up
Taking on more responsibility or leadership roles in the workplace can be daunting, but that doesn’t mean you can’t do it
We all get to a point in our careers where the opportunity arrises to take a step up to the next level, and steps up can often involve an increase in responsibility and leadership. For many people, this can be anxiety inducing: we all have a different idea of what makes a good leader, and there can be a worry within us that we might not live up to our own standards for leadership. Worry, however, is natural, and embracing or overcoming it will allow you to make leaps and bounds in the trajectory of your career as an occupational therapist. Often, especially when we are given opportunities to lead early in our careers, it can be incredibly overwhelming, but that needn’t prevent us from taking these steps, as leadership is a quality which can be learned. What are some basic steps we can take to feel more confident in stepping into positions which require leaderships skills or responsibility?
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DISREGARD IMPOSTER SYNDROME
Imposter syndrome is something that people across all careers, at all levels, will feel at some point, and often, it’s unwarranted. It’s especially prevalent in younger people who are given the opportunity to step up or step forward. Imposter syndrome is the persistent feeling of doubt in your own abilities, which makes you feel like a fraud and undeserving of your achievements. Doubting ourselves is natural, but letting it get in the way of our opportunities brings on additional stress that negatively affects our ability to perform relevant tasks, as well as how we feel about ourselves in our down time.
DON’T BE AFRAID TO ASK
There will be times in our careers where we are not the person best suited to answer questions or make recommendations, despite the fact that we are the person responsible or in charge. This is perfectly ok! Part of good leadership is knowing when it’s ok to say that you don’t know the answer to something, or even better, knowing that you have another team member who could answer in your stead. You are not infallible, and being infallible is not something that should ever be expected of you. When you lead a team, you should be aware of the strengths each of your team members has, and how you can optimise your working using their strengths to complement your own. Knowing when to ask people within or outwith your team for help, advice, or guidance is key to being a good leader, and being responsible in your responsibilities.
It’s important to be flexible in leadership for a whole host of reasons: being flexible in your decision making - understanding that there’s more than one way to get something done, and your way might not be the best - and in your approach to leading a team shows you to be a team player and an approachable leader. Being flexible in your approach to working means that you are better able to succeed in the aspects of work you are responsible for.
People entering leadership roles for the first time may struggle with the concept of delegation as it feels like quite a bold thing to tell someone what to do, but if you’re in a situation where you lead a team, it’s an absolutely essential aspect of your role. Being able to work with people, both within your team and within other departments, and assign work as it needs to be done is a vital part of leadership. Fostering good working relationships by asking people instead of telling is often a good idea when you find giving orders a little too much to handle at first, but once you’ve done it once, you can do it one hundred times.
MISTAKES ARE GOOD FOR YOU
A fear of failure is one of the most natural things in the world: no-one wants to take on a task or opportunity only to have it all fall down around us. To use the oftheard phrase, however, if this happened, it probably wouldn’t be the end of the world. Failure is as natural as success, and it shouldn’t be feared because every time we try, we learn something that helps us succeed further down the line. That’s on the off-chance we even experience failure in the first instance: walking into a situation expecting a negative outcome is not a good way to approach anything. Making mistakes is a great way of learning, and offers us a learning opportunity that we may not have been able to attain through continued success. “Mistakes” and “failure” of course mean different things to different people, and are both relative and subjective, but they are not always a bad thing when they offer us the ability to self-reflect.
How Can OTs Make Meals More Enjoyable?
Maia Fergus-O’Grady, registered dietitian with Wiltshire Farm Foods, explores what OTs can do to ensure patients are eating nutritious meals and enjoying mealtimes
For most of us, mealtimes are likely considered an enjoyable experience; it’s an opportunity to not only satiate our hunger, but a good reason to come together with loved ones to prepare and eat a tasty dish.
However, as we get older, there are several circumstances that can influence the overall quality of a mealtime experience. Consequently, individuals may start failing to eat nourishing, balanced meals, thereby increasing their risk of malnutrition.
Occupational therapists are incredibly well-placed to use their expertise to ensure their service users continue to enjoy meals and maintain a healthy weight. We have highlighted some common issues that can affect the quality of a dining experience, as well as ways that OTs can make M.E.A.L.S more enjoyable for their patients. MODIFIED TEXTURES
The ability to process certain textures can change as we get older; we may find it harder to chew certain foods, like tough meats. Swallowing requires over 30 nerves and muscles – if any one of these begins to deteriorate, it could impact the efficacy of a service user’s swallow. Difficulties with chewing or swallowing may lead to individuals requiring, or preferring softer, texturemodified meals.
If an individual has empty cupboards, rotting food in the fridge, or an aversion to discussing their eating habits and patterns, this could be a subtle sign of a larger nutritional issue such as dysphagia (swallowing difficulty). These patients may need to be assessed by a speech and language therapist or dietitian. ENERGY
Preparing a meal typically requires the ability to stand for prolonged periods, lift objects, stretch and crouch to reach cupboards, and clean up after ourselves. This may become an inaccessible task to many in older age; attempts may in fact increase the risk of injury or falls. Eating also requires good co-ordination and sufficient energy to cut, lift the food to the mouth, and chew. OTs are crucial in assessing a service user’s ability to self-care, and can provide various solutions, including trolleys to make ingredients accessible, and techniques for energy-conservation. APPETITE
A reduction in appetite as we move through life is common; portion sizes that were once considered ‘normal’ can become overwhelming in later life. OTs can help to increase a service user’s appetite in many ways. It may be liaising with family members or carers to ensure that food preferences are being met where possible, or passing relevant information on to the dietitian. It can also extend to spotting whether an individual needs glasses or an updated prescription, or providing equipment such as adaptive utensils, cups, and plate guards, that enable them to maintain their independence at mealtimes, thereby increasing intakes. LONELINESS
Age UK estimates suggest around 3.6 million older people in Britain live alone. For many, isolation can take a toll, affecting their motivation to prepare a meal. OTs are again, extremely well-positioned to spot if a service user may be lonely; signs could include sleeping in, not eating properly, and a general lack of self-care. There are many incredible organisations that work to combat loneliness – by OTs having a good awareness of these, they can signpost patients to helpful resources. SENSORY
Sensory changes can also affect us as we get older, with many finding that their meals don’t taste or smell like they used to. To combat this, many add extra salt or sugar to meals to enhance the flavour; however, this can be detrimental to health, particularly for those with conditions such as heart disease or hypertension. OTs may be able to identify these changes and suggest healthier alternatives to their patients – these include lemon juice, chilli and other spices, mustard, and horseradish, and fresh or dried herbs. Sometimes the most appropriate option to enhance a service user’s wellbeing is knowing when to refer a patient to another relevant service. For example, knowledge of the various local meal delivery services offering pre-prepared meals, particularly those where drivers can pack into the customer’s freezer, may be highly beneficial. It can not only help an individual conserve energy when preparing meals, but for those requiring a texture modified diet, shaped, moulded meals may in fact increase the amount of food consumed through its visual appeal. The knowledge of appropriate services can extend further; having an awareness of local lunch and supper clubs can help service users combat feelings of loneliness whilst also increasing appetite – research shows that we do tend to eat more with others. It’s possible for older age to be full of positive mealtime experiences. By healthcare professionals being well equipped with relevant resources, as well as the understanding that the quality of mealtimes is multifactorial, we can make a real impact in helping all individuals continue to enjoy their meals.
For details on the new Wiltshire Farm Foods Spring/ Summer range, visit wiltshirefarmfoods.com/ easter-menu. Share the code EA22 with your service users and they’ll receive three desserts for just £5 when they spend £35 or more.
