Running head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
Occupational Analysis & Intervention Plan
Jenna Babcock
Touro University-Nevada
1
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
2
Occupational Profile
1. Client name: Judi P
2. Age: 58
3. Sex: Female
Briefly discuss each of the following:
4. Who is the client? Judi P is 58 year old female who works full time at a local Veterans
Affairs Hospital as a Research Psychologist. She provides dinner daily for her husband who
also works full time and is 65.
5. Why is the client seeking services and/or what is are the client’s concerns relative to
engaging in occupations and in daily life activities?
Client’s concerns are her daily fatigue from working full time. She juices vegetables to help
give her the added energy throughout her day. She has been getting more fatigued from the
added stress from her job.
6. What areas of occupation are successful and what areas are causing problems or risks?
She is successful at preparing her meals for the week but she becomes fatigued easier toward
the end of the week and loses focus. This sometimes interferes with her job. Her fatigue is
causing more risk for a lower performance than she normally does.
7. What contexts and environments support or inhibit participation and engagement in desired
occupations?
Supports:
Social: Friends, family, colleagues are all supportive of client taking time off for rest and/or
extra time to commute to work.
Virtual: Email allows client to be flexible in her communications with others.
Inhibits:
Cultural: Expectations set by the VA and their deadlines for work contribute to the client’s
stress level. Deadlines force her to work longer hours therefore making her more fatigued.
Physical: The VA building is old and produces mold in the air ducts. This contributes to the
client’s daily allergies and causes her fatigue throughout the week.
8. What is the client’s occupational history?
Client has been working at the VA for over 15 years. Her commute to/from work has
decreased some however; she has become more fatigued from longer work hours and added
responsibilities.
9. What are the client’s priorities and desired outcomes?
Client would like to prepare her meals and work full time without getting fatigued easier
towards the end of the long work weeks.
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
3
Occupational Analysis
1. Occupation:
Area(s) of occupation for the client:
Subcategory:
1. Activities of daily living
Eating
2. Instrumental activities of daily living Cooking, meal prep
3. Education
4. Work
5. Play
6. Leisure
Leisure participation
7. Social participation
Family
2. Values, beliefs, spirituality associated with participation:
Values: Client values her work and would like to perform above satisfactory level.
Beliefs: Client believes that the vitamins and minerals from juicing help with her fatigue.
Spirituality: Client attends church weekly and participates in functions that require extra time
from her.
3. Contexts:
Context
Physical/space
demands
Social
Cultural
Personal
Temporal
Virtual
Supports
Kitchen area is a large space
with tile floors. Consists of a
large sink.
N/A
Inhibits
The added stress from client’s
job contributes to her fatigue.
Juicing daily helps client with
her energy levels so she can
perform successfully at work.
Plenty of time in morning for
client to make juice.
N/A
4. Objects and their properties used:
Tools: Knife, cutting board, spoon, vegetable scrub brush
Materials: Plastic bags to keep vegetables fresh
Equipment: Juicer, sink, large cups (2) one with a lid
Vegetables used and amounts: Celery stalks (3), carrots (2), spinach leaves (approx. 2 hand
fulls)
5. Space demands:
Temperature: Cool air conditioned room
Humidity: Small amount of humidity due to living in a desert environment
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
Ventilation: Well ventilated room with adequate air condition
6. Social demands:
Washing hands before cooking, cleaning up work area
7. Sequence and timing:
1. Obtain juicer from cupboard below, plug in to an outlet on kitchen wall, far enough away
from kitchen sink; assemble parts. Place a cup (approx. 8-10 oz.) under juicer to catch the
juice coming out
2. Obtain all vegetables (carrots, celery stalks, spinach) needed from refrigerator
3. Place vegetables near kitchen sink and prepare to wash
4. Wash each celery stalk, carrot & spinach leaves (two hand fulls in a small bag) with a
vegetable scrub brush. Wash off any dirt or debris found on vegetables
5. Place all washed vegetables on the cutting board or surrounding the area of workspace
6. Cut celery stalks and carrots into small portions in order to fit in juicer (approx. size of
index finger). Two handfuls of spinach set aside
7. Turn on juicer (be prepared for loud noise)
8. Begin to add each vegetable one at a time alternating between celery, carrot and spinach
9. Once glass becomes full, stop juicing (flip off switch)
10. Empty the juice into a larger container/cup (approx. 16 oz.)
11. Place empty cup under juicer again to catch the juice
12. Turn on juicer
13. Begin to add more vegetables until all are juiced (continue to empty cup when full into
larger cup)
14. Turn off juicer
15. Add remaining juice into large container
16. Stir juice with a spoon or utensil
17. Pour desired amount of juice into an empty cup
18. Drink juice from room temperature or add desired amount of ice to cool juice
19. Place a tight lid on the remaining cup containing the rest of the juice
20. Place container in freezer if you will drink later in week or place in refrigerator if you
will consume juice next day or later in the same day
21. Unplug juicer; take apart necessary parts to wash by hand
22. Place washed parts next to kitchen sink in order to dry off
23. Clean up sink area; wipe down countertops of vegetable debris/water
24. Run kitchen sink water and turn on garbage disposal to dispose of any unwanted
vegetable parts or throw them into trash/compost pile
25. Wipe down countertop from any remaining liquids/vegetables
4
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
5
8. Body functions required:
Function
Judgment
Concept formation
Metacognition
Cognitive flexibility
Insight/awareness
Sustained attention
Selective attention
How It Is
None
Used
Client must
determine
when to place
vegetables in
juicer at
appropriate
time
Client must be
able to
understand
when to cut
vegetables
and when to
add to juicer
X
Be able to use
both hands
when
necessary and
cut vegetables
if too large to
fit into juicer
Client must be
aware of
surroundings
while working
around
kitchen sink
Client must
pay attention
to each task at
hand and
follow order
of vegetables
placed into
juicer
Client should
be able to pay
attention to
each
vegetable
placed in
juicer in case
it gets stuck
Minimally
Challenged
X
X
X
X
X
X
Greatly
Challenged
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
Divided attention
Short-term memory
Working memory
Long-term memory
Discrimination of senses:
Auditory
Discrimination of senses: Tactile
Discrimination of senses: Visual
Discrimination of senses:
Olfactory
Discrimination of senses:
Vestibular-proprioception
Multisensory processing
Sensory Memory
Client must be
able to juice
vegetable
while placing
a glass under
the juicer to
catch the juice
Client must
know steps to
follow
Client should
be able to
juice while at
the same time
placing next
vegetables
beside juicer
6
X
X
X
X
Client must be
able to adhere
to verbal cues
Client must be
able to
distinguish
between tools,
equipment
and
vegetables
when
touching them
Client knows
where to place
vegetables
Client can
smell the juice
coming out of
juicer
Client must be
able to add
vegetables to
juicer
Client will be
able to feel all
tools,
equipment
while working
juicer
Client will
X
X
X
X
X
X
X
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
Spatial relationships
Temporal relationships
Recognition
Categorization
Generalization
Awareness of reality
Logical/coherent thought
Appropriate thought content
Execution of learned movements
find
consistent
motions
Reaching for
all tools,
equipment
Time it takes
to juice the
vegetables
Be able to
recognize the
different
vegetables
Client must be
able to
organize steps
Client must be
able to
generalize
what they are
doing and
why it is
beneficial
Client should
be aware of
reality and
understand
purpose of
activity
Many steps
for activity.
Client should
be able to
have logical
thought when
following
steps
Client must be
able to focus
on what they
are doing and
how to get it
done
Client must be
able to reach
for
tools/equipme
nt and use
X
X
X
X
X
X
X
X
X
7
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
both hands to
carry out
activity
Coping
Behavioral regulation
Body image
Self-concept
Self-esteem
Arousal
Consciousness
Orientation to self
Orientation to place
Orientation to time
X
Client should
remain calm if
something
goes wrong
when juicing
vegetables
X
X
Client is
aware that she
is in the
kitchen
juicing
vegetables
Client should
be able to feel
confident in
their abilities
to perform
activity
Remaining
awake and
coherent
while
conducting
occupation
Must be
awake to
understand
directions
Client should
know
surroundings
Client should
know
orientation to
surroundings
and objects in
area
Juicing
vegetables
should take
certain
amount of
time, make
X
X
X
X
X
X
X
8
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
9
sure not to go
over
Orientation to others
Emotional stability
Motivation
Impulse control
Appetite
Sleep
Function
Detection/registration
Visual modulation
Integration of senses
Awareness at distances
X
Client should
be calm
throughout
steps of
activity
Motivated to
juice
vegetables for
a healthy
lifestyle
Client should
be able to
conduct
activity w/o
any impulses
Have patience
to juice and
settle appetite
X
X
X
X
X
How It Is
None
Used
Knowing how
juice should
look at the
end of activity
Client should
recognize all
ingredients
and
differentiate
them amongst
environments
Client must
see and feel
vegetables
when juicing
Client must be
aware of
vegetables,
juicer, sink,
tools used for
cutting
vegetables
Minimally
Challenged
X
X
X
X
Greatly
Challenged
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
Tolerance of ambient sounds
Location and distance of sounds
Moving against gravity
Taste
Smell
Body in space
Comfort with touch
Localizing pain
Thermal awareness
Client will not
hear ambient
sounds clearly
due to juicer
noise
Client will not
hear anything
else but juicer
when juicing
vegetables
Client must be
able to stand
in front of
sink and
countertop
Client must be
able to
distinct taste
of different
vegetables
Client must be
able to smell
and
distinguish
between
various
vegetables
Client should
be aware of
body near
kitchen sink,
proprioceptive
sense to bring
vegetables to
juicer and
place into
Touching
vegetables,
tools,
equipment,
vegetables
Client should
be aware of
pain if cut by
a knife
Client should
be aware of
temperature
X
X
X
X
X
X
X
X
X
10
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
Joint range of motion
Joint stability/alignment
Strength
Muscle tone
Muscle endurance
Stretch reflex
ATNR
STNR
Righting and supporting reflex
Eye-hand coordination
Bilateral coordination
of water when
rinsing
vegetables
Need joint
ROM for
movement to
reach for
items, carry
vegetables,
pour juice into
cup
Fingers, wrist,
elbow,
shoulder
function
Able to stand
for a period of
time and
move towards
objects
Forearm, hand
muscles
needed for
juicing
vegetables
Contraction of
muscles
needed to
juice
vegetables for
specific
duration
Client should
be able to
stretch when
using tools
X
X
X
X
X
X
X
X
Standing
upright to
juice the
vegetables
Reaching for
tools/equipme
nt used
simultaneousl
y
Being able to
X
X
X
11
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
Crossing midline
Fine motor control
Oculomotor control
Gait patterns
Blood pressure
Heart rate
Respiratory rate
Respiratory rhythm
Respiratory depth
Physical endurance, aerobic
capacity
Voice functions
Voice rhythm and fluency
hold
vegetables
while holding
juicer
Reaching for
equipment
across kitchen
sink area to
juicer
Grabbing
vegetables
that are cut
thin
Able to see
objects
around in area
scan
environment
for vegetables
to juice
Used to walk
from kitchen
sink to
counter top
and back
X
X
X
X
X
Heart needed
in order to do
activity
Breathing
needed to
perform
activity
X
X
X
X
Endurance to
stand while
juicing
vegetables
Able to
communicate
over the loud
noise from
juicer
Able to
understand
others while
juicing
X
X
X
12
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
Alternative vocalization
Digestive system
X
Client can
digest
vegetable
juice while
drinking the
juice
Client
metabolic
system works
while
drinking juice
Metabolic system
Endocrine system
Urinary functions
Genital and reproductive function
Protective functions of the skin
Repair functions of the skin
X
X
X
X
Skin
protecting
from potential
cuts from
knife
If cut, skin
will heal
wound
quickly
9. Muscular analysis of movements required:
Muscle
Shoulder flexion
Shoulder extension
Shoulder abduction
Shoulder adduction
Shoulder internal rotation
Shoulder external rotation
Elbow flexion
Elbow extension
Wrist supination
Wrist pronation
Wrist flexion
Wrist extension
Thumb flexion
Thumb abduction
Finger flexion
Finger extension
Trunk flexion
Trunk extension
X
Required?
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
13
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
Trunk rotation
Lower extremities
14
X
X
10. Body structures required:
Category
Body Structure
Nervous system
Frontal lobe: Used every day all the time for basic to
complex functioning.
Temporal lobe: Used for visual memory and auditory.
Parietal lobe: Manipulation of objects.
Occipital lobe: Used for visual sensations.
Midbrain: Motor pathways to complete activity.
Diencephalon:
Basal ganglia
Cerebellum: Motor control for manipulation of objects.
Brain stem: Use of cranial nerves and function of the
body.
Cranial nerves: To perform all sensory collection from
PNS to CNS.
Spinal cord: Stand upright and move in all directions.
Spinal nerves: Carries motor, sensory information from
all surroundings.
Meninges: Support the spinal cord.
Sympathetic nervous system:
Parasympathetic nervous system: Rest and relax, no
rush or stimulation to juice vegetables.
Eyeball: Conjunctiva, cornea, iris, retina, lens, vitreous
body
Structures around eye: Lachrimal gland, eyelid,
eyebrow, external ocular muscles
Structure of external ear
Structure of middle ear: Tympanic membrane,
Eustachian canal, ossicles
Structures of inner ear: Cochlea, vestibular labyrinth,
semicircular canals, internal auditory meatus
Structures of the nose: External nose, nasal septum,
nasal fossae
Structure of the mouth: Teeth, gums, hard palate, soft
Eyes, ears, and
related
structures
Voice and speech
structures
Required?
Check If
Yes
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
Cardiovascular
system
Immune system
Respiratory system
Respiratory system
(continued)
Digestive, metabolic,
and endocrine
systems
Genitourinary and
reproductive systems
Structures related to
movement
palate, tongue, lips
Structure of pharynx: Nasal pharynx and oral pharynx
Structure of larynx: Vocal folds
Heart: Atria, ventricles
15
X
X
X
Arteries
Veins
Capillaries
Lymphatic vessels
Lymphatic nodes
Thymus
Spleen
Bone marrow
Trachea
Lungs: Bronchial tree, alveoli
Thoracic cage
Muscles of respiration: Intercostal muscles, diaphragm
X
X
X
X
X
X
X
X
X
X
Salivary glands
Esophagus
X
X
Stomach
Intestines: Small and large
Pancreas
Liver
Gall bladder and ducts
Endocrine glands: Pituitary, thyroid, parathyroid,
adrenal
Urinary system: Kidneys, ureters, bladder, urethra
Structure of pelvic floor
Structure of reproductive system Ovaries, uterus, breast
and nipple, vagina and external genitalia, testes, penis,
prostate
Bones of cranium
Bones of face
Bones of neck region
Joints of head and neck
Bones of shoulder region
Joints of shoulder region
Muscles of shoulder region
Bones of upper arm
Ligaments and fascia of upper arm
Bones of forearm
Wrist joint
Muscles of forearm
Ligaments and fascia of forearm
Bones of hand
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
Structures related to
movement
(continued)
Skin and related
structures
16
Joints of hand and fingers
Muscles of hand
Ligaments and fascia of hand
Bones of pelvis region
Joints of pelvic region
Muscles of pelvic region
Ligaments and fascia of pelvic region
Bones of thigh
Hip joint
Muscles of thigh
Ligaments and fascia of thigh
Bones of lower leg
Knee joint
Muscles of lower leg
Ligaments and fascia of lower leg
Bones of ankle and foot
Ankle, foot, and toe joints
Muscle of ankle and foot
Ligaments of fascia of ankle and foot
Cervical vertebral column
Lumbar vertebral column
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Sacral vertebral column
Coccyx
Muscles of trunk
Ligaments and fascia of trunk
Areas of skin: Head, neck, shoulder, upper extremity,
pelvic region, lower extremities, trunk, and back
Structure of skin glands: Sweat and sebaceous
Structure of nails: Fingernails and toenails
Structure of hair
X
X
X
X
X
X
X
X
11. Performance skills required:
Skill
Required?
How the Skill Is Used
X
Walking/standing to gather materials, mix vegetables
together in juicer
X
See surroundings and objects within area of reach.
Knowledge of what each tool feels like when touching
X
Emotion regulation
Not getting upset if vegetable juice spills over cup when
juicing
Cognitive
Deciding when to place vegetables in the juicer and
Motor/praxis
Sensory (perceptual)
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
X
Communication/soci
al
X
17
what shape to cut vegetables in order to fit in juicer.
Cognitive skills to cut vegetables specific size
Enjoy time spent with others (if juicing with others)
while juicing
12. Performance patterns:
Parts of this occupation has elements of which of the following: (check all that apply)


Pattern
Useful habit
Describe
Juicing vegetables daily helps the client increase her energy levels so
she can be more productive throughout the work day
Dominating habit

Routine
Health promoting routine. Juicing daily helps improve the client’s
energy levels
Ritual

Role
Client is in charge of many projects at work; therefore increasing her
roles in the workplace. Her current roles include spouse and IRB
executive at the VA
Intervention Plan
1. Identify 1 objective and measurable goal of the intervention:
a. According to OTPF what type of outcome is this?
Objective: Client will get up an extra 20 minutes early every other morning to juice.
Measurable: Juice enough for the present day and next.
Outcome: Prevention.
2. Intervention approach:

Approach
Create/promote
Establish/restore
Maintain
Modify
Describe
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN

Prevent
18
Client juices on a regular basis in order to prevent an occupational
performance problem of fatigue and potential lack of performance in
her profession. Prevent stress from fatiguing client by drinking the
juice daily for the benefit of vitamins/minerals
3. Activity selection
a. Activity selection: Identify 1 example of each for the intervention plan
Activity
Occupation-based
intervention
Purposeful activity
Describe
Client purchase groceries and prepares meals (juice vegetables)
Preparatory
method
Provides verbal instruction for activity. Issues orthotics to provide
client support and facilitate movement
Client practices how to prepare vegetables and rehearses how to use
the appliances
b. Discuss how activity selection relates back to occupational profile and
occupational analysis:
Activity selection relates to the client’s occupational profile by identifying their
interests, beliefs, roles that they fulfill on a daily basis. Depending on the client’s
roles, performance patterns, etc., an activity is selected. The activity selection is also
related to occupational analysis by breaking down the activity step by step in order to
allow the client to perform to their full capacity.
c. Discuss how activity selection will support achievement of client identified goals
and goal of the intervention plan:
Activity selection will support achievement of client’s goals by using occupationbased interventions (using occupation as an end) and purposeful activities (using
occupation as a means). Goal of the intervention plan is directed by the client’s
goals, values, beliefs and occupational needs, client’s health and well-being.
4. Describe how intervention can be graded or adapted and why: Intervention for the client
can be adapted by having client sit on a stool while juicing vegetables. Also, the
materials, tools can be moved to a table setting to prevent fatigue from standing.
Intervention can be graded up by spreading out materials, tools etc. in order for client to
move from one area to another in order to carry out activity. Activity can be graded
down by therapist cutting vegetables for client in order for client to place in juicer.
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
19
5. Safety concerns and/or precautions: water from kitchen sink on countertop could be
slippery if fallen on floor. Knife could become slick from water so precaution is needed
when grasping knife to cut vegetables.
6. Discuss the role of the occupational therapy practitioner during the intervention: OT will
monitor client’s movements during activity and only intervene to either grade up or grade
down activity. No adaptations are needed since client is fully functional.
7. Discuss what is expected of the client during the intervention: Client is expected to
perform activity like she normally does, in the same sequence that is normal for her. She
is encouraged to ask any questions about doing the activity differently or how to make
some aspects easier for her.
Running Head: OCCUPATIONAL ANALYSIS & INTERVENTION PLAN
20
References
American Occupational Therapy Association (2008). Occupational therapy practice framework:
Domain and process (2nd ed.). American Journal of Occupational Therapy.