4/15/18

S – Client reports, “I feel like I was able to learn a lot of functional ways to help me in my life”.

O – Client was seen in occupational therapy for six one-hour sessions. Client reviewed goals, and

progress made throughout sessions. Client was able to identify at least one energy conservation

technique from each of the areas of occupation covered during sessions. The following table

demonstrates her progress towards her goals:

Goal Progress
In 1-month client will independently use Educated 2/15/18 reported 2/22/18 not yet
energy conservation techniques while incorporated
dressing per client report.
In 2 weeks client will utilize button hook to Goal met 2/15/18
independently button up shirt.
In 2 weeks client will independently don goal met 2/15/18
button up shirt incorporating energy
conservation techniques
In 2 months client will independently cook goal modified 2/24/18 educated 2/22/18
stove-top meal using energy conservation
techniques per client report.
In 1-month client will identify two energy goal met 2/22/18
conservation techniques used during cooking
activity.
In 1-month client will improve dynamic Goal unmet
standing balance to promote safety during
cooking.
In 1 session client will independently use Goal met 3/1/18
energy conservation techniques while
shopping
A – Client made good progress towards her goals. She achieved 4/7 goals. For the incorporation of

energy conservation techniques while dressing and cooking, she is able to identify the techniques, but

has yet to use them in her daily routines. She reports that she is planning on buying the adaptive

equipment for those tasks soon. She has made good progress in her understanding of energy

conservation and when to use it demonstrated by her ability to independently identify at least one

technique in three different occupations. This progress demonstrates that she is able to generalize

techniques taught her to other aspects of her life.

P - Client will discontinue from occupational therapy services. She has been referred to a community

dietitian and the MS Society for future concerns and continue with HEP developed.