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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 time per place setting in seconds.
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Figure 10: Average time per place setting in seconds.

Mentions: To determine whether patients set fewer table settings relative to the time dedicated to this part of the task, we divided the total time spent on the tables setting by the number of table settings on the 2- and 6-screen versions. The 1-screen version was excluded because of the inherent difficulty in assessing the total time spent on table setting. Patients set fewer places while on the table setting screen compared to controls, F(1, 42) = 16.940, MSE = 10.013, p < 0.001, η2 = 0.287 (see Supplementary Table 1 and Figure 10). The main effect of the Breakfast Task Version was not significant, F(1, 42) = 0.667, MSE = 2.181, p = 0.419, η2 = 0.016, and did not interact with Group, F(1, 42) = 0.067, MSE = 2.181, p = 0.798, η2 = 0.002. The number of table settings and the average time per place setting data fit a normal distribution, so the untransformed data were used in these analyses.


Cooking breakfast after a brain injury.

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

Average time per place setting in seconds.
© Copyright Policy - open-access
Related In: Results  -  Collection

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

Figure 10: Average time per place setting in seconds.
Mentions: To determine whether patients set fewer table settings relative to the time dedicated to this part of the task, we divided the total time spent on the tables setting by the number of table settings on the 2- and 6-screen versions. The 1-screen version was excluded because of the inherent difficulty in assessing the total time spent on table setting. Patients set fewer places while on the table setting screen compared to controls, F(1, 42) = 16.940, MSE = 10.013, p < 0.001, η2 = 0.287 (see Supplementary Table 1 and Figure 10). The main effect of the Breakfast Task Version was not significant, F(1, 42) = 0.667, MSE = 2.181, p = 0.419, η2 = 0.016, and did not interact with Group, F(1, 42) = 0.067, MSE = 2.181, p = 0.798, η2 = 0.002. The number of table settings and the average time per place setting data fit a normal distribution, so the untransformed data were used in these analyses.

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