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Disability and Rehabilitation: Assistive Technology Volume 17, 2022 - Issue 8
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Original Research

Potential advantages, barriers, and facilitators of implementing a cognitive orthosis for cooking for individuals with traumatic brain injury: the healthcare providers’ perspective

Sareh Zarshenasa Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada;b 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, CanadaORCID Iconhttps://orcid.org/0000-0002-2872-3257
ORCID Icon,
Melanie Couturec Centre for Research and Expertise in Social Gerontology, Côte Saint-Luc, CanadaORCID Iconhttps://orcid.org/0000-0002-0088-3865
ORCID Icon,
Nathalie Biera Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada;d Centre de recherche de l’Institut universitaire de gériatrie de Montréal, Montreal, CanadaORCID Iconhttps://orcid.org/0000-0002-2940-694X
ORCID Icon,
Sylvain Girouxe DOMUS Laboratory, Université de Sherbrooke, Sherbrooke, Montreal, CanadaORCID Iconhttps://orcid.org/0000-0003-0602-5957
ORCID Icon,
Hélène Pigote DOMUS Laboratory, Université de Sherbrooke, Sherbrooke, Montreal, Canada
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Deirdre Dawsonf Occupational Science and Occupational Therapy Department, University of Toronto, Toronto, Canada;g Rehabilitation Sciences Institute, University of Toronto, Toronto, Canada;h Rotman Research Institute, Baycrest Health Sciences, Toronto, Canada;i Toronto Rehabilitation Institute, University Health Network, Toronto, Canada
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Emily Nalderf Occupational Science and Occupational Therapy Department, University of Toronto, Toronto, Canada;j March of Dimes Canada, Toronto, CanadaORCID Iconhttps://orcid.org/0000-0001-9612-9420
ORCID Icon,
Mireille Gagnon-Roya Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada;b 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, CanadaORCID Iconhttps://orcid.org/0000-0001-9668-7289
ORCID Icon,
Guylaine Le Dorzeb 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;k School of Speech-Language Pathology and Audiology, Université de Montréal, Montreal, CanadaORCID Iconhttps://orcid.org/0000-0002-2760-917X
ORCID Icon,
Frédérique Poncetl Lethbridge-Layton-Mackay Rehab Center, Montreal, Canada;m Optometry Department, Université de Montréal, Montreal, Canada;n Champlain Local Health Integration Network (LHIN), Ottawa, Canada
,
Suzanne McKennan Champlain Local Health Integration Network (LHIN), Ottawa, Canada
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Karl Zabjeko Physical Therapy Department, University of Toronto, Toronto, Canada
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Carolina Bottaria Occupational Therapy Program, School of Rehabilitation, Université de Montréal, Montreal, Canada;b 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, CanadaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2242-8369
ORCID Icon & on behalf of the Canadian Traumatic Brain Injury Research Consortium show all
Pages 938-947 | Received 15 Apr 2020, Accepted 02 Oct 2020, Published online: 05 Nov 2020
 
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Abstract

Purpose

Considering the key role of health care providers in integrating assistive technologies into clinical settings (e.g., in/outpatient rehabilitation) and home, this study explored the care providers’ perspectives on benefits, barriers and facilitators to the implementation of the Cognitive Orthosis for coOking (COOK) for adults with traumatic brain injury (TBI) within clinical contexts and homes.

Methods

Using a qualitative descriptive approach, semi-structured individual interviews and focus groups were carried out with experienced care providers of adults with TBI (n = 30) in Ontario-Canada. Qualitative analysis based on the Miles et al approach was used.

Results

According to the participants, COOK could potentially be used with individuals with cognitive impairments (TBI and non-TBI) to increase safety and independence in meal preparation and support healthcare providers. However, limited access to funding, clients’ lack of motivation/knowledge, and the severity of their cognitive and motor impairments were perceived as potential barriers. Facilitators to the use of COOK include training sessions, availability of private/provincial financing, and comprehensive assessments by a clinical team prior to use.

Conclusions

Health care providers’ perspectives will help develop implementation strategies to facilitate the adoption of COOK within homes and clinical contexts for individuals with TBI and improve the next version of this technology.

    IMPLICATIONS FOR REHABILITATION

  • COOK shows a high potential for increasing independence and safety during meal preparation with its sensor-based monitoring of the environment and cognitive-based assistance, for adults with TBI.

  • Comprehensive clinical assessments to identify individuals’ therapeutic goals, clinical characteristics, and living environments are necessary to facilitate the deployment of COOK.

Disclosure statement

No potential conflict of interest was reported by the author(s).

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