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Hingst R, Alvarado DC, Bardin L, Farmer N. Occupational therapy and cooking: A scoping review and future directions. Scand J Occup Ther 2024; 31:2267081. [PMID: 38065686 DOI: 10.1080/11038128.2023.2267081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Accepted: 09/30/2023] [Indexed: 12/18/2023]
Abstract
BACKGROUND Occupational therapy (OT) has historically used cooking as an intervention and assessment approach across settings. Current practices in OT and the emergence of the multidisciplinary field of culinary medicine highlight the relationship between cooking and health. AIMS/OBJECTIVES To map the current literature on OT and cooking and to identify key factors that may facilitate collaboration within culinary medicine. MATERIALS AND METHODS We conducted a scoping review using the Joanna Briggs Institute methodology to identify primary contexts and clinical settings. Publications were analysed using framework thematic analysis to identify OT themes and roles. RESULTS A total of 56 studies met the criteria for inclusion. The majority of studies (n = 29, 53%) represented home/community settings and brain injury was the largest clinical group (n = 15, 27%). Primary themes related to person (n = 47, 43%), occupation (n = 30 (28%), environment (n = 19, 17%), and psychosocial wellbeing (n = 13, 12%). The primary OT role identified was that of interventionist (n = 48, 86%). CONCLUSIONS/SIGNIFICANCE OT's holistic practice places cooking within a larger context that can help identify and overcome the barriers to participation. Findings support multiple pathways in which OT can contribute to cooking initiatives for health promotion and potentially expand OT practice in population health.
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Affiliation(s)
- R Hingst
- Rehabilitation Medicine Department, National Institutes of Health Clinical Center, Bethesda, Maryland, USA
| | - D C Alvarado
- Rehabilitation Medicine Department, National Institutes of Health Clinical Center, Bethesda, Maryland, USA
| | - L Bardin
- Rehabilitation Medicine Department, National Institutes of Health Clinical Center, Bethesda, Maryland, USA
| | - N Farmer
- Translational Biobehavioral and Health Disparities Branch, Office of the Director, National Institutes of Health Clinical Center, Bethesda, Maryland, USA
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Gagnon-Roy M, Bier N, Giroux S, Couture M, Pigot H, Le Dorze G, Gosselin N, Zarshenas S, Hendryckx C, Bottari C. COOK technology to support meal preparation following a severe traumatic brain injury: a usability mixed-methods single-case study in a real-world environment. Disabil Rehabil Assist Technol 2023:1-18. [PMID: 37828907 DOI: 10.1080/17483107.2023.2264326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Accepted: 09/22/2023] [Indexed: 10/14/2023]
Abstract
INTRODUCTION Following a traumatic brain injury (TBI), meal preparation may become challenging as it involves multiple cognitive abilities and sub-tasks. To support this population, the Cognitive Orthosis for coOKing (COOK) was developed in partnership with an alternative residential resource for people with severe TBI. However, little is known about the usability of this technology to support people with TBI living in their own homes. METHODS A usability study was conducted using a mixed-methods single-case design with a 35-year-old man with severe TBI living alone at home. The number of assistances provided, time taken and the percentage of unnecessary actions during a meal preparation task were documented nine times to explore the usability of COOK. Interviews were also conducted with the participant to document his satisfaction with COOK. Potential benefits were explored via the number of meals prepared per week. RESULTS The usability of COOK was shown to be promising as the technology helped the participant prepare complex meals, while also reducing the number of assistances needed and the percentage of unnecessary actions. However, several technical issues and contextual factors influenced the efficiency and the participant's satisfaction with COOK. Despite improving his self-confidence, COOK did not help the participant prepare more meals over time. CONCLUSION This study showed that COOK was easy to use and promising, despite technical and configuration issues. Results suggest the importance of further technological developments to improve COOK's usability and fit with the needs of people with TBI living in their own homes.
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Affiliation(s)
- Mireille Gagnon-Roy
- Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada
- Centre for Interdisciplinary Research in Rehabilitation of Greater Montreal (CRIR), Institut universitaire sur la réadaptation en déficience physique de Montréal du CIUSSS du Centre-Sud-de-l'Île-de-Montréal, Montreal, Canada
| | - Nathalie Bier
- Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada
- Centre de recherche de l'Institut Universitaire de Gériatrie de Montréal (CRIUGM), Montreal, Canada
| | - Sylvain Giroux
- DOMUS Laboratory, Department of Computer Science, Faculty of Science, Université de Sherbrooke, Sherbrooke, Canada
- Centre de recherche sur le vieillissement- Research Center on Aging, CSSS-IUGS, Sherbrooke, Canada
| | - Mélanie Couture
- Centre for Research and Expertise in Social Gerontology (CREGÉS), Côte Saint-Luc, Canada
- Department of Social Work, Université de Sherbrooke, Sherbrooke, Canada
| | - Hélène Pigot
- DOMUS Laboratory, Department of Computer Science, Faculty of Science, Université de Sherbrooke, Sherbrooke, Canada
- Centre de recherche sur le vieillissement- Research Center on Aging, CSSS-IUGS, Sherbrooke, Canada
| | - Guylaine Le Dorze
- Centre for Interdisciplinary Research in Rehabilitation of Greater Montreal (CRIR), Institut universitaire sur la réadaptation en déficience physique de Montréal du CIUSSS du Centre-Sud-de-l'Île-de-Montréal, Montreal, Canada
- School of Speech-Language Pathology and Audiology, Université de Montréal, Montreal, Canada
| | - Nadia Gosselin
- Center for Advanced Research in Sleep Medicine (CARSM), Montreal, Canada
- Department of Psychology, Université de Montréal, Montreal, Canada
| | - Sareh Zarshenas
- Centre for Interdisciplinary Research in Rehabilitation of Greater Montreal (CRIR), Institut universitaire sur la réadaptation en déficience physique de Montréal du CIUSSS du Centre-Sud-de-l'Île-de-Montréal, Montreal, Canada
| | - Charlotte Hendryckx
- Centre for Interdisciplinary Research in Rehabilitation of Greater Montreal (CRIR), Institut universitaire sur la réadaptation en déficience physique de Montréal du CIUSSS du Centre-Sud-de-l'Île-de-Montréal, Montreal, Canada
- Center for Advanced Research in Sleep Medicine (CARSM), Montreal, Canada
- Department of Psychology, Université de Montréal, Montreal, Canada
| | - Carolina Bottari
- Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada
- Centre for Interdisciplinary Research in Rehabilitation of Greater Montreal (CRIR), Institut universitaire sur la réadaptation en déficience physique de Montréal du CIUSSS du Centre-Sud-de-l'Île-de-Montréal, Montreal, Canada
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Pinard S, Bottari C, Laliberté C, Pigot H, Olivares M, Couture M, Aboujaoudé A, Giroux S, Bier N. Development of an Assistive Technology for Cognition to Support Meal Preparation in Severe Traumatic Brain Injury: User-Centered Design Study. JMIR Hum Factors 2022; 9:e34821. [PMID: 35925663 PMCID: PMC9389386 DOI: 10.2196/34821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 04/29/2022] [Accepted: 06/13/2022] [Indexed: 11/17/2022] Open
Abstract
Background Although assistive technology for cognition (ATC) has enormous potential to help individuals who have sustained a severe traumatic brain injury (TBI) prepare meals safely, no ATC has yet been developed to assist in this activity for this specific population. Objective This study aims to conduct a needs analysis as a first step in the design of an ATC to support safe and independent meal preparation for persons with severe TBI. This included identifying cooking-related risks to depict future users’ profiles and establishing the clinical requirements of the ATC. Methods In a user-centered design study, the needs of 3 future users were evaluated in their real-world environments (supported-living residence) using an ecological assessment of everyday activities, a review of their medical files, a complete neuropsychological test battery, individual interviews, observational field notes, and log journals with the residents, their families, and other stakeholders from the residence (eg, staff and health professionals). The needs analysis was guided by the Disability Creation Process framework. Results The results showed that many issues had to be considered for the development of the ATC for the 3 residents and other eventual users, including cognitive issues such as distractibility and difficulty remembering information over a short period of time and important safety issues, such as potential food poisoning and risk of fire. This led to the identification of 2 main clinical requirements for the ATC: providing cognitive support based on evidence-based cognitive rehabilitation to facilitate meal preparation and ensuring safety at each step of the meal preparation task. Conclusions This needs analysis identified the main requirements for an ATC designed to support meal preparation for persons with severe TBI. Future research will focus on implementing the ATC in the residence and evaluating its usability.
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Affiliation(s)
- Stéphanie Pinard
- École de réadaptation, Université de Montréal, Montréal, QC, Canada.,Centre de réadaptation Estrie, CIUSSS de l'Estrie-CHUS, Sherbrooke, QC, Canada
| | - Carolina Bottari
- École de réadaptation, Université de Montréal, Montréal, QC, Canada.,Centre de recherche interdisciplinaire en réadaptation du Montréal Métropolitain, Institut universitaire sur la réadaptation en déficience physique de Montréal, CIUSSS Centre-Sud-de-l'Île de Montréal, Montréal, QC, Canada
| | - Catherine Laliberté
- DOMUS Laboratory, Department of Computer Science, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Hélène Pigot
- DOMUS Laboratory, Department of Computer Science, Université de Sherbrooke, Sherbrooke, QC, Canada.,Centre de recherche sur le vieillissement, CIUSSS de l'Estrie-CHUS, Sherbrooke, QC, Canada
| | - Marisnel Olivares
- DOMUS Laboratory, Department of Computer Science, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Mélanie Couture
- Centre for Research and Expertise in Social Gerontology, CIUSSS West-Central-of-Montreal, Côte Saint-Luc, QC, Canada.,Department of Psychology, Université de Sherbooke, Sherbrooke, QC, Canada
| | - Aline Aboujaoudé
- École de réadaptation, Université de Montréal, Montréal, QC, Canada.,Research Center, Institut universitaire de gériatrie de Montréal, CIUSSS Centre-Sud-de-l'Île de Montréal, Montréal, QC, Canada
| | - Sylvain Giroux
- DOMUS Laboratory, Department of Computer Science, Université de Sherbrooke, Sherbrooke, QC, Canada.,Centre de recherche sur le vieillissement, CIUSSS de l'Estrie-CHUS, Sherbrooke, QC, Canada
| | - Nathalie Bier
- École de réadaptation, Université de Montréal, Montréal, QC, Canada.,Research Center, Institut universitaire de gériatrie de Montréal, CIUSSS Centre-Sud-de-l'Île de Montréal, Montréal, QC, Canada
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Gagnon-Roy M, Pinard S, Bottari C, Le Morellec F, Laliberté C, Ben Lagha R, Yaddaden A, Pigot H, Giroux S, Bier N. Smart Assistive Technology for Cooking for People With Cognitive Impairments Following a Traumatic Brain Injury: User Experience Study. JMIR Rehabil Assist Technol 2022; 9:e28701. [PMID: 35080496 PMCID: PMC8829699 DOI: 10.2196/28701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 07/05/2021] [Accepted: 11/26/2021] [Indexed: 11/14/2022] Open
Abstract
Background User experience (UX), including usability, should be formally assessed multiple times throughout the development process to optimize the acceptability and integration of a new technology before implementing it within the home environment of people living with cognitive impairments. Objective The aim of this study is to identify UX issues, notably usability issues, and factors to consider for the future implementation of the COOK (Cognitive Orthosis for Cooking) within the home of individuals with traumatic brain injury (TBI) to identify modifications to improve the technology. Methods This study comprised two rounds of UX evaluations, including extensive usability testing, which were completed in a laboratory context: 3 sessions with 5 experts and, after improvement of COOK, 2 sessions with 10 participants with TBI. Each session included the use of scenarios and questionnaires on UX and usability. Results Both rounds demonstrated good usability outcomes and hedonic qualities. Various usability issues were identified by participants, such as navigation inconsistencies, technical bugs, and the need for more feedback. Factors to consider in the future implementation of COOK were also mentioned by participants with TBI, including environmental (eg, space available and presence of pets) and personal factors (eg, level of comfort with technology, presence of visual deficits, and preferences). Conclusions By evaluating UX, including usability, various times throughout the development process and including experts and end users, our research team was able to develop a technology that was perceived as usable, pleasant, and well-designed. This research is an example of how and when people with cognitive impairments (ie, people with TBI) can be involved in evaluating the UX of new technology.
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Affiliation(s)
- Mireille Gagnon-Roy
- School of Rehabilitation, Université de Montréal, Montreal, QC, Canada.,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, QC, Canada
| | - Stéphanie Pinard
- School of Rehabilitation, Université de Montréal, Montreal, QC, Canada.,Centre intégré universitaire de santé et de services sociaux de l'Estrie, Centre de réadaptation de l'Estrie, Sherbrooke, QC, Canada
| | - Carolina Bottari
- School of Rehabilitation, Université de Montréal, Montreal, QC, Canada.,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, QC, Canada
| | - Fanny Le Morellec
- DOMUS Laboratory, Department of Computer Science, Faculty of Science, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Catherine Laliberté
- DOMUS Laboratory, Department of Computer Science, Faculty of Science, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Rym Ben Lagha
- School of Rehabilitation, Université de Montréal, Montreal, QC, Canada.,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, QC, Canada
| | - Amel Yaddaden
- School of Rehabilitation, Université de Montréal, Montreal, QC, Canada.,Centre de recherche de l'Institut universitaire de gériatrie de Montréal, Montreal, QC, Canada
| | - Hélène Pigot
- DOMUS Laboratory, Department of Computer Science, Faculty of Science, Université de Sherbrooke, Sherbrooke, QC, Canada.,Centre de recherche sur le vieillissement, Research Center on Aging, CSSS-IUGS, Sherbrooke, QC, Canada
| | - Sylvain Giroux
- DOMUS Laboratory, Department of Computer Science, Faculty of Science, Université de Sherbrooke, Sherbrooke, QC, Canada.,Centre de recherche sur le vieillissement, Research Center on Aging, CSSS-IUGS, Sherbrooke, QC, Canada
| | - Nathalie Bier
- School of Rehabilitation, Université de Montréal, Montreal, QC, Canada.,Centre de recherche de l'Institut universitaire de gériatrie de Montréal, Montreal, QC, Canada
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Zarshenas S, Gagnon-Roy M, Couture M, Bier N, Giroux S, Nalder E, Pigot H, Dawson D, Poncet F, LeDorze G, Bottari C. Potential of using an assistive technology to address meal preparation difficulties following acquired brain injury: clients' and caregivers' perspectives. Disabil Rehabil Assist Technol 2021; 18:458-466. [PMID: 33533286 DOI: 10.1080/17483107.2020.1867244] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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.
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Affiliation(s)
- Sareh Zarshenas
- Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada.,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
| | - Mireille Gagnon-Roy
- Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada.,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
| | - Melanie Couture
- Centre for Research and Expertise in Social Gerontology, Côte Saint-Luc, Canada
| | - Nathalie Bier
- Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada.,Centre de recherche de l'Institut universitaire de gériatrie de Montréal, Montreal, Canada
| | - Sylvain Giroux
- DOMUS Laboratory, Université de Sherbrooke, Sherbrooke, Canada
| | - Emily Nalder
- Occupational Science and Occupational Therapy Department, University of Toronto, Toronto, Canada.,March of Dimes Canada, Toronto, Canada
| | - Hélène Pigot
- DOMUS Laboratory, Université de Sherbrooke, Sherbrooke, Canada
| | - Deirdre Dawson
- Occupational Science and Occupational Therapy Department, University of Toronto, Toronto, Canada.,Rehabilitation Sciences Institute, University of Toronto, Toronto, Canada.,Rotman Research Institute, Baycrest Health Sciences, Toronto, Canada.,Toronto Rehabilitation Institute, University Health Network, Toronto, Canada
| | - Frédérique Poncet
- Lethbridge-Layton-Mackay Rehabilitation Center, Montreal, Canada.,Optometry Department, Université de Montréal, Montreal, Canada
| | - Guylaine LeDorze
- 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.,School of Speech-Language Pathology and Audiology, Université de Montréal, Montreal, Canada
| | - Carolina Bottari
- Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada.,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
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