Limits...
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

Range of stop times in seconds.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
getmorefigures.php?uid=PMC4151095&req=5

Figure 5: Range of stop times in seconds.

Mentions: The instructions always emphasized the importance of serving the foods at the same time (i.e., of having a range of stop times approaching zero). The aforementioned “discrepancy in cooking time” score and the range of stop times are related but not redundant, in that a person might choose to serve under- or over-cooked foods (i.e., high discrepancy in cooking time), but serve all foods at once (i.e., low average range of stop times). Conversely, a person might choose to serve perfectly-cooked food items (i.e., low discrepancy in cooking time) but not serve all items at the same time (i.e., high average range of stop times). Patients showed a significantly wider range of stop times than controls, F(1, 42) = 13.409, MSE = 0.57, p = 0.001, η2 = 0.242 (see Supplementary Table 1 and Figure 5). The main effect of the Breakfast Task Version showed a trend toward significance, Huynh-Feldt F(1.87, 78.6) = 2.576, MSE = 0.159, p = 0.086, η2 = 0.058 with no interaction, F(1.87, 78.6) = 1.359, MSE = 0.159, p = 0.262, η2 = 0.031.


Cooking breakfast after a brain injury.

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

Range of stop times in seconds.
© Copyright Policy - open-access
Related In: Results  -  Collection

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

Figure 5: Range of stop times in seconds.
Mentions: The instructions always emphasized the importance of serving the foods at the same time (i.e., of having a range of stop times approaching zero). The aforementioned “discrepancy in cooking time” score and the range of stop times are related but not redundant, in that a person might choose to serve under- or over-cooked foods (i.e., high discrepancy in cooking time), but serve all foods at once (i.e., low average range of stop times). Conversely, a person might choose to serve perfectly-cooked food items (i.e., low discrepancy in cooking time) but not serve all items at the same time (i.e., high average range of stop times). Patients showed a significantly wider range of stop times than controls, F(1, 42) = 13.409, MSE = 0.57, p = 0.001, η2 = 0.242 (see Supplementary Table 1 and Figure 5). The main effect of the Breakfast Task Version showed a trend toward significance, Huynh-Feldt F(1.87, 78.6) = 2.576, MSE = 0.159, p = 0.086, η2 = 0.058 with no interaction, F(1.87, 78.6) = 1.359, MSE = 0.159, p = 0.262, η2 = 0.031.

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