Potential of using an assistive technology to address meal preparation difficulties following acquired brain injury : clients’ and caregivers’ perspectives
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6 septembre 2023
- handle: 10670/1.6bkrju
- doi: 10.1080/17483107.2020.1867244
Attribution - Pas d'Utilisation Commerciale - Pas de Modification 4.0 International (CC BY-NC-ND 4.0) , https://creativecommons.org/licenses/by-nc-nd/4.0/deed.fr
Mots-clés
Acquired brain injury Activities of daily living Assistive technology Cognitive rehabilitationSujets proches
Family caregivers Informal caregivers Care givers Carers Home health caregiversCiter ce document
Sareh Zarshenas et al., « Potential of using an assistive technology to address meal preparation difficulties following acquired brain injury : clients’ and caregivers’ perspectives », Papyrus : le dépôt institutionnel de l'Université de Montréal, ID : 10.1080/17483107.2020.1867244
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Résumé
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.