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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

Percentage of time spent cooking.
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Figure 8: Percentage of time spent cooking.

Mentions: Participants were required to balance their time between cooking and setting as many places at the virtual table as possible. ABI patients spent a greater percentage of their time on the cooking than did the controls, F(1, 42) = 7.630, MSE = 570.088, p = 0.008, η2 = 0.154 (see Supplementary Table 1 and Figure 8; note that because these scores were normally distributed, we computed the ANOVAs on untransformed scores). There was a main effect of Breakfast Task Version, F(1, 42) = 5.649, MSE = 67.036, p = 0.022, η2 = 0.119, with no interaction between Group and Version, F(1, 42) = 0.048, MSE = 67.036, p = 0.827, η2 = 0.001. The 6-screen version (M = 43.393, SE = 2.703) involved a significantly higher percentage of cooking time than the 2-screen version (M = 39.244, SE = 2.679). The 1-screen version was not included in the analyses because teasing apart the time spent on table or cooking entails potential inexactitude.


Cooking breakfast after a brain injury.

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

Percentage of time spent cooking.
© Copyright Policy - open-access
Related In: Results  -  Collection

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

Figure 8: Percentage of time spent cooking.
Mentions: Participants were required to balance their time between cooking and setting as many places at the virtual table as possible. ABI patients spent a greater percentage of their time on the cooking than did the controls, F(1, 42) = 7.630, MSE = 570.088, p = 0.008, η2 = 0.154 (see Supplementary Table 1 and Figure 8; note that because these scores were normally distributed, we computed the ANOVAs on untransformed scores). There was a main effect of Breakfast Task Version, F(1, 42) = 5.649, MSE = 67.036, p = 0.022, η2 = 0.119, with no interaction between Group and Version, F(1, 42) = 0.048, MSE = 67.036, p = 0.827, η2 = 0.001. The 6-screen version (M = 43.393, SE = 2.703) involved a significantly higher percentage of cooking time than the 2-screen version (M = 39.244, SE = 2.679). The 1-screen version was not included in the analyses because teasing apart the time spent on table or cooking entails potential inexactitude.

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