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Cooking breakfast after a brain injury.

Tanguay AN, Davidson PS, Guerrero Nuñez KV, Ferland MB - Front Behav Neurosci (2014)

Bottom Line: Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize.As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on) relative to controls.These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency.

View Article: PubMed Central - PubMed

Affiliation: School of Psychology, University of Ottawa Ottawa, ON, Canada.

ABSTRACT
Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients' difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik and Bialystok, 2006) as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task. Patients also completed the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003) and prepared actual meals that were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on) relative to controls. Surprisingly, however, patients' Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency.

No MeSH data available.


Related in: MedlinePlus

Total task time in seconds. Dots represent individual data points.
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Figure 2: Total task time in seconds. Dots represent individual data points.

Mentions: The Breakfast Task consists of 5 food items, with the eggs always taking the longest to cook (5.5 min = 330 s). Thus, on each version of the Breakfast Task the optimal total task time is 5.5 min. Taking less than 5.5 min would render the eggs under-cooked, whereas taking longer than 5.5 min would indicate a lack of efficiency/organization, with at least one breakfast item likely ending up cold or burned. Overall, the patients took only slightly longer than the controls to complete the task, F(1, 42) = 2.161, MSE = 0.009, p = 0.149; η2 = 0.049 (see Supplementary Table 1 and Figure 2). The 3 versions of the Breakfast Task took different times to complete, F(2, 84) = 4.595, MSE = 0.002, p = 0.013, η2 = 0.099. The 6-screen version (M = 2.559, SD = 0.058) took more time than the 1-screen version (M = 2.529, SD = 0.049), t(43) = −3.165, p = 0.003. The 2-screen version (M = 2.55, SD = 0.091) did not differ significantly from either the 1-screen, t(43) = −1.927, p = 0.061, or 6-screen version, t(43) = −0.821, p = 0.416.


Cooking breakfast after a brain injury.

Tanguay AN, Davidson PS, Guerrero Nuñez KV, Ferland MB - Front Behav Neurosci (2014)

Total task time in seconds. Dots represent individual data points.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4151095&req=5

Figure 2: Total task time in seconds. Dots represent individual data points.
Mentions: The Breakfast Task consists of 5 food items, with the eggs always taking the longest to cook (5.5 min = 330 s). Thus, on each version of the Breakfast Task the optimal total task time is 5.5 min. Taking less than 5.5 min would render the eggs under-cooked, whereas taking longer than 5.5 min would indicate a lack of efficiency/organization, with at least one breakfast item likely ending up cold or burned. Overall, the patients took only slightly longer than the controls to complete the task, F(1, 42) = 2.161, MSE = 0.009, p = 0.149; η2 = 0.049 (see Supplementary Table 1 and Figure 2). The 3 versions of the Breakfast Task took different times to complete, F(2, 84) = 4.595, MSE = 0.002, p = 0.013, η2 = 0.099. The 6-screen version (M = 2.559, SD = 0.058) took more time than the 1-screen version (M = 2.529, SD = 0.049), t(43) = −3.165, p = 0.003. The 2-screen version (M = 2.55, SD = 0.091) did not differ significantly from either the 1-screen, t(43) = −1.927, p = 0.061, or 6-screen version, t(43) = −0.821, p = 0.416.

Bottom Line: Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize.As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on) relative to controls.These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency.

View Article: PubMed Central - PubMed

Affiliation: School of Psychology, University of Ottawa Ottawa, ON, Canada.

ABSTRACT
Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients' difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik and Bialystok, 2006) as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task. Patients also completed the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003) and prepared actual meals that were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on) relative to controls. Surprisingly, however, patients' Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency.

No MeSH data available.


Related in: MedlinePlus