dc.contributor.author | Zarshenas, Sareh | |
dc.contributor.author | Couture, Mélanie | |
dc.contributor.author | Bier, Nathalie | |
dc.contributor.author | Giroux, Sylvain | |
dc.contributor.author | Nalder, Emily | |
dc.contributor.author | Lemsky, Carolyn | |
dc.contributor.author | Pigot, Hélène | |
dc.contributor.author | Dawson, Deirdre | |
dc.contributor.author | Gosselin, Nadia | |
dc.contributor.author | Le Dorze, Guylaine | |
dc.contributor.author | Gagnon-Roy, Mireille | |
dc.contributor.author | Hendryckx, Charlotte | |
dc.contributor.author | Bottari, Carolina | |
dc.date.accessioned | 2023-09-06T13:02:17Z | |
dc.date.available | NO_RESTRICTION | fr |
dc.date.available | 2023-09-06T13:02:17Z | |
dc.date.issued | 2021-12-17 | |
dc.identifier.uri | http://hdl.handle.net/1866/28625 | |
dc.publisher | Taylor and Francis | fr |
dc.rights | Attribution - Pas d'Utilisation Commerciale - Pas de Modification 4.0 International (CC BY-NC-ND 4.0) | |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/deed.fr | |
dc.subject | Acquired brain injury | fr |
dc.subject | Meal preparation | fr |
dc.subject | Assistive technology for cognition | fr |
dc.subject | Cognitive rehabilitation | fr |
dc.subject | Feasibility | fr |
dc.title | Implementation of an assistive technology for meal preparation within a supported residence for adults with acquired brain injury : a mixed-methods single case study | fr |
dc.type | Article | fr |
dc.contributor.affiliation | Université de Montréal. Faculté de médecine. École de réadaptation | fr |
dc.identifier.doi | 10.1080/17483107.2021.2005163 | |
dcterms.abstract | Objectives: This study aimed to investigate the feasibility of implementing an assistive technology for meal preparation called COOK within a supported community residence for a person with an acquired brain injury. Methods: Using a mixed-methods approach, a multiple baseline single-case experimental design and a descriptive qualitative study were conducted. The participant was a 47-year-old woman with cognitive impairments following a severe stroke. She received 21 sessions of training on using COOK within a shared kitchen space. During meal preparation, independence and safety were evaluated using three tar-get behaviours: required assistance, task performance errors, and appropriate responses to safety issues, which were compared with an untrained control task, making a budget. Benefits, barriers, and facilitators were assessed via three individual interviews with the client and three focus groups with the care team. Results: Both quantitative and qualitative analyses showed that COOK significantly increased independ-ence and safety during meal preparation but not in the control task. Stakeholders suggested that the availability of a training toolkit to a greater number of therapists at the residence and installation of COOK within the client’s apartment would help with successful adoption of this technology. Conclusion: COOK is a promising assistive technology for individuals with cognitive deficits who live in supported community residences. | fr |
dcterms.isPartOf | urn:ISSN:1748-3107 | fr |
dcterms.isPartOf | urn:ISSN:1748-3115 | fr |
dcterms.language | eng | fr |
UdeM.ReferenceFournieParDeposant | Zarshenas, S., Couture, M., Bier, N., Giroux, S., Nalder, E.J., Lemsky, C., Pigot, H., Dawson, D., Gosselin, N., De Dorze, G., *Gagnon-Roy, M., Hendryckx, C., Bottari, C. (2021). Implementation of an assistive technology for meal preparation within a supported residence for adults with acquired brain injury: a mixed-methods single case study. Disability and Rehabilitation: Assistive technology Dec 17;1-17. IF: 2.2. https://doi.org/10.1080/17483107.2021.2005163 | fr |
UdeM.VersionRioxx | Version acceptée / Accepted Manuscript | fr |
oaire.citationTitle | Disability and rehabilitation : assistive technology | fr |