Frédérique Poncet1,2,3,4, Bonnie Swaine3,4, Hélène Migeot1, Julie Lamoureux3, Christine Picq1,2, Pascale Pradat1,2. 1. a Service de Médecine Physique et de Réadaptation , Hôpital Pitié-Salpêtrière, APHP , Paris , France. 2. b Sorbonne Universités, UPMC Univ Paris 06, AP-HP, GRC n°18, Handicap cognitif et réadaptation (HanCRe), Paris, France, Hôpitaux Universitaires Pitié-Salpêtrière-Charles Foix , Paris , France. 3. c Centre for Interdisciplinary Rehabilitation Research of Greater Montreal (CRIR) , Montréal , Canada. 4. d École de réadaptation , Université de Montréal , Montréal , Canada.
Abstract
PURPOSE: The purpose of this study is to explore the effects of a multidisciplinary acquired brain injury rehabilitation out-patient program (5 d/week for 7 weeks) on improvements to participants' activity and participation outcomes related to meal preparation and to determine whether gains are maintained at 3 and 6 months post program. METHODS: A single case experimental design with repeated measures pre- and post-intervention with 7 adult participants with ABI and executive dysfunction (4 females, mean age 38 ± 10.1 years) was used. RESULTS: A strong improvement effect between pre and post phases was found for number of errors on the Cooking Task for 6/7 participants; four participants showed significant improvement immediately after the program and at 3 and 6 months post. Six out of seven participants improved significantly on the Instrumental Activities of Daily Living Profile and four participants improved between the post and 6 month follow-up. Four out of seven participants showed significantly improved Life Habits scores pre- versus post-program. CONCLUSIONS: Significant improvements were observed in activity and participation outcomes related to preparing a meal in adults with ABI and executive dysfunction who participated in a 7-week multidisciplinary rehabilitation out-patient program. Treatment gains were maintained for the majority of participants at 3 and 6 months following the program. Implication of Rehabilitation A 7-week multidisciplinary rehabilitation out-patient program appears to improve activities and participation; the effects are sustainable after 6 months. A detailed description of the therapeutic interventions provided during the cooking activity should help clinicians better understand what specific functions are solicited or required during a particular activity. Knowledge from this study may help guide clinicians in their work within this complex area of rehabilitation.
PURPOSE: The purpose of this study is to explore the effects of a multidisciplinary acquired brain injury rehabilitation out-patient program (5 d/week for 7 weeks) on improvements to participants' activity and participation outcomes related to meal preparation and to determine whether gains are maintained at 3 and 6 months post program. METHODS: A single case experimental design with repeated measures pre- and post-intervention with 7 adult participants with ABI and executive dysfunction (4 females, mean age 38 ± 10.1 years) was used. RESULTS: A strong improvement effect between pre and post phases was found for number of errors on the Cooking Task for 6/7 participants; four participants showed significant improvement immediately after the program and at 3 and 6 months post. Six out of seven participants improved significantly on the Instrumental Activities of Daily Living Profile and four participants improved between the post and 6 month follow-up. Four out of seven participants showed significantly improved Life Habits scores pre- versus post-program. CONCLUSIONS: Significant improvements were observed in activity and participation outcomes related to preparing a meal in adults with ABI and executive dysfunction who participated in a 7-week multidisciplinary rehabilitation out-patient program. Treatment gains were maintained for the majority of participants at 3 and 6 months following the program. Implication of Rehabilitation A 7-week multidisciplinary rehabilitation out-patient program appears to improve activities and participation; the effects are sustainable after 6 months. A detailed description of the therapeutic interventions provided during the cooking activity should help clinicians better understand what specific functions are solicited or required during a particular activity. Knowledge from this study may help guide clinicians in their work within this complex area of rehabilitation.