Dubuc Érika, Gagnon-Roy Mireille, Couture Mélanie, Bier Nathalie, Giroux Sylvain, Bottari Carolina
School of Rehabilitation, Université de Montréal (UdeM), and Centre for Interdisciplinary Research in Rehabilitation of Greater Montreal (CRIR), Montreal, Canada.
Centre for Research and Expertise in Social Gerontology, Integrated Health and Social Services University Network for West-Central Montreal, Montréal, Canada.
Aust Occup Ther J. 2019 Dec;66(6):720-730. doi: 10.1111/1440-1630.12611. Epub 2019 Oct 8.
Traumatic brain injury (TBI) is a chronic medical condition with life-long consequences. Meal preparation is one of the most significant activities impacted by TBI even after more than 10 years post-trauma. However, substantial gaps exist in our understanding of how exactly it is affected. This study examines the perceived needs and difficulties regarding meal preparation in individuals with severe TBI living in the community. This is done in an effort to justify long-term community-based interventions offered to the TBI population with regard to a task involving many safety issues.
The study used a descriptive qualitative design where five adults (28-50 years old) living with a severe TBI (9-37 years post-injury) were interviewed. Data analysis was completed using an inductive method.
Participants living alone were all involved in meal preparation to diverse levels. Only two participants lived with a family member. Six categories of perceived needs were identified, of which two emerged as priorities: (i) Need for recipes to be compatible with cognitive abilities, knowledge and energy level to optimise motivation and (ii) Need to adapt complexity of grocery shopping to cognitive abilities and knowledge. The main difficulty expressed by participants was to manage their motivation to cook when tired, as it tends to diminish and fade when the person is exhausted.
Many situations were considered difficult for our participants, which calls for adaptation of the tasks and of their environment. Considering these unmet needs in the interventions offered will help individualise follow-up and ultimately optimise the social integration of individuals living with severe TBI.
创伤性脑损伤（TBI）是一种具有终身后果的慢性疾病。即使在创伤后十多年， meal preparation也是受TBI影响最显著的活动之一。然而，我们对其具体受影响方式的理解仍存在很大差距。本研究调查了社区中重度TBI患者在meal preparation方面的感知需求和困难。这样做是为了证明针对涉及诸多安全问题的任务，为TBI人群提供长期社区干预的合理性。
该研究采用描述性定性设计，对五名患有重度TBI（受伤9 - 37年）的成年人（28 - 50岁）进行了访谈。数据分析采用归纳法完成。
独自生活的参与者都不同程度地参与了meal preparation。只有两名参与者与家庭成员同住。确定了六类感知需求，其中两类成为优先事项：（i）需要食谱与认知能力、知识和能量水平相匹配，以优化动机；（ii）需要根据认知能力和知识调整杂货购物的复杂程度。参与者表达的主要困难是在疲惫时管理做饭的动机，因为当人疲惫时这种动机往往会减弱和消退。
许多情况对我们的参与者来说都很困难，这就需要对任务及其环境进行调整。在提供的干预措施中考虑这些未满足的需求将有助于个性化随访，并最终优化重度TBI患者的社会融入。
