Sareh Zarshenas1,2, Mireille Gagnon-Roy1,2, Melanie Couture3, Nathalie Bier1,4, Sylvain Giroux5, Emily Nalder6,7, Hélène Pigot5, Deirdre Dawson6,8,9,10, Frédérique Poncet11,12, Guylaine LeDorze2,13, Carolina Bottari1,2. 1. Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada. 2. Centre for Interdisciplinary Research in Rehabilitation of Greater Montreal, Institut universitaire sur la réadaptation en déficience physique de Montréal du CIUSSS du Centre-Sud-de-l'Île-de-Montréal, Montreal, Canada. 3. Centre for Research and Expertise in Social Gerontology, Côte Saint-Luc, Canada. 4. Centre de recherche de l'Institut universitaire de gériatrie de Montréal, Montreal, Canada. 5. DOMUS Laboratory, Université de Sherbrooke, Sherbrooke, Canada. 6. Occupational Science and Occupational Therapy Department, University of Toronto, Toronto, Canada. 7. March of Dimes Canada, Toronto, Canada. 8. Rehabilitation Sciences Institute, University of Toronto, Toronto, Canada. 9. Rotman Research Institute, Baycrest Health Sciences, Toronto, Canada. 10. Toronto Rehabilitation Institute, University Health Network, Toronto, Canada. 11. Lethbridge-Layton-Mackay Rehabilitation Center, Montreal, Canada. 12. Optometry Department, Université de Montréal, Montreal, Canada. 13. School of Speech-Language Pathology and Audiology, Université de Montréal, Montreal, Canada.
Abstract
OBJECTIVES: This study explored difficulties in meal preparation experienced by adults with moderate to severe acquired brain injury (ABI) and available compensatory strategies from both ABI individuals' and caregivers' perspectives. Further, this study investigated their opinions on potential benefits, barriers and facilitators to the use of the Cognitive Orthosis for coOKing (COOK) in their living environment. METHODS: Using a qualitative descriptive approach, semi-structured individual interviews and focus groups were carried out with adults with moderate to severe ABI (n = 20) and formal and informal caregivers (n = 13) in Ontario and Quebec, Canada. A qualitative analysis based on Miles et al.'s approach was used. RESULTS: According to participants, cognitive, physical, psychosocial dysfunctions and lack of availability of supportive caregivers were the main difficulties that impede persons with ABI from engaging effectively in meal preparation tasks. Memory aids on smartphones, and caregivers' direct support were reported as the most commonly used compensatory strategies, though the latter do not provide adequate support. COOK was identified as a technology with great potential to improve independence and increase safety in meal preparation for these clients while decreasing caregiver burden. However, psychosocial issues and limited access to funding were considered as the main barriers to the use of COOK. Providing training and the availability of financial support were mentioned as the main facilitators to the use of this technology. CONCLUSIONS: Findings of this study on difficulties of meal preparation following ABI and potential benefits and barriers of COOK will help improve this technology and customize it to the needs of clients with ABI and their caregivers.Implications for RehabilitationCurrent compensatory strategies are not tailored to the specific needs of clients with ABI and cannot provide sufficient support for caregivers.COOK shows a high potential for increasing independence and safety during meal preparation in a living environment for clients with ABI via a sensor-based autonomous safety system and a cognitive assistance application.COOK has the potential to decrease caregivers' burden by proving remote access to a stove/oven.
OBJECTIVES: This study explored difficulties in meal preparation experienced by adults with moderate to severe acquired brain injury (ABI) and available compensatory strategies from both ABI individuals' and caregivers' perspectives. Further, this study investigated their opinions on potential benefits, barriers and facilitators to the use of the Cognitive Orthosis for coOKing (COOK) in their living environment. METHODS: Using a qualitative descriptive approach, semi-structured individual interviews and focus groups were carried out with adults with moderate to severe ABI (n = 20) and formal and informal caregivers (n = 13) in Ontario and Quebec, Canada. A qualitative analysis based on Miles et al.'s approach was used. RESULTS: According to participants, cognitive, physical, psychosocial dysfunctions and lack of availability of supportive caregivers were the main difficulties that impede persons with ABI from engaging effectively in meal preparation tasks. Memory aids on smartphones, and caregivers' direct support were reported as the most commonly used compensatory strategies, though the latter do not provide adequate support. COOK was identified as a technology with great potential to improve independence and increase safety in meal preparation for these clients while decreasing caregiver burden. However, psychosocial issues and limited access to funding were considered as the main barriers to the use of COOK. Providing training and the availability of financial support were mentioned as the main facilitators to the use of this technology. CONCLUSIONS: Findings of this study on difficulties of meal preparation following ABI and potential benefits and barriers of COOK will help improve this technology and customize it to the needs of clients with ABI and their caregivers.Implications for RehabilitationCurrent compensatory strategies are not tailored to the specific needs of clients with ABI and cannot provide sufficient support for caregivers.COOK shows a high potential for increasing independence and safety during meal preparation in a living environment for clients with ABI via a sensor-based autonomous safety system and a cognitive assistance application.COOK has the potential to decrease caregivers' burden by proving remote access to a stove/oven.