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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

Average early and late stopping discrepancies in seconds.
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Figure 4: Average early and late stopping discrepancies in seconds.

Mentions: When participants undercooked their foods (i.e., stopped their foods too soon), the two groups were not significantly different overall, F(1, 42) = 0.956, MSE = 0.523, p = 0.334, η2 = 0.022 (see Supplementary Table 1 and Figure 4). There was a main effect of Breakfast Task version, F(2, 84) = 4.574, MSE = 0.194, p = 0.013, η2 = 0.098, qualified by an interaction between Group and Version, F(2, 84) = 4.639, MSE = 0.194, p = 0.012, η2 = 0.099. This reflected the fact that patients (M = 0.766, SD = 0.806) stopped cooking their foods significantly earlier than ideal compared to the controls (M = 0.349, SD = 0.417) only on the 1-screen version, t(42) = 2.156, p = 0.039 [2-screen, t(42) = 0.690, p = 0.494; 6-screen, t(42) = −1.048, p = 0.301]. While the controls tended to stop the food just as early across the versions, the patients disproportionally stopped the food early on the 1-screen version. The tendency to stop food earlier than ideal decreased sharply with the 2-screen (ABI M = 0.597, SD = 0.539; Controls M = 0.491, SD = 0.482) and 6-screen version, so much so that ABI patients stopped food less early than controls on the 6-screen version on average (ABI M = 0.228, SD = 0.416; Controls M = 0.382, SD = 0.551).


Cooking breakfast after a brain injury.

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

Average early and late stopping discrepancies in seconds.
© Copyright Policy - open-access
Related In: Results  -  Collection

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

Figure 4: Average early and late stopping discrepancies in seconds.
Mentions: When participants undercooked their foods (i.e., stopped their foods too soon), the two groups were not significantly different overall, F(1, 42) = 0.956, MSE = 0.523, p = 0.334, η2 = 0.022 (see Supplementary Table 1 and Figure 4). There was a main effect of Breakfast Task version, F(2, 84) = 4.574, MSE = 0.194, p = 0.013, η2 = 0.098, qualified by an interaction between Group and Version, F(2, 84) = 4.639, MSE = 0.194, p = 0.012, η2 = 0.099. This reflected the fact that patients (M = 0.766, SD = 0.806) stopped cooking their foods significantly earlier than ideal compared to the controls (M = 0.349, SD = 0.417) only on the 1-screen version, t(42) = 2.156, p = 0.039 [2-screen, t(42) = 0.690, p = 0.494; 6-screen, t(42) = −1.048, p = 0.301]. While the controls tended to stop the food just as early across the versions, the patients disproportionally stopped the food early on the 1-screen version. The tendency to stop food earlier than ideal decreased sharply with the 2-screen (ABI M = 0.597, SD = 0.539; Controls M = 0.491, SD = 0.482) and 6-screen version, so much so that ABI patients stopped food less early than controls on the 6-screen version on average (ABI M = 0.228, SD = 0.416; Controls M = 0.382, SD = 0.551).

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