Neistadt M E
Occupational Therapy Department, School of Health and Human Services, University of New Hampshire, Durham 03824.
Am J Occup Ther. 1994 May;48(5):431-8. doi: 10.5014/ajot.48.5.431.
Adults with acquired brain injury often demonstrate dysfunction in meal preparation due to deficits in component cognitive-perceptual skills. Although occupational therapy for these clients routinely includes meal preparation training, there are no protocols in the occupational therapy literature to help structure that activity to address clients' cognitive-perceptual deficits. This paper describes a meal preparation treatment protocol based on cognitive-perceptual information processing theory that has been pilot tested in a treatment outcome study with adult men with traumatic or anoxic acquired brain injury. In that study, the group of 23 subjects treated with this meal preparation protocol showed significant improvement in their meal preparation skill, as measured by the Rabideau Kitchen Evaluation-Revised (RKE-R), a test of meal preparation skill, and in their cognitive-perceptual skill, as measured by the WAIS-R Block Design Test. The treatment protocol includes descriptions of the structure, grading, and cuing methods for light meal preparation activities.
患有后天性脑损伤的成年人由于其认知感知技能组成部分的缺陷，在准备膳食时常常表现出功能障碍。尽管针对这些患者的职业治疗通常包括膳食准备训练，但职业治疗文献中没有相关方案来构建该活动，以解决患者的认知感知缺陷。本文描述了一种基于认知感知信息加工理论的膳食准备治疗方案，该方案已在一项针对患有创伤性或缺氧性后天性脑损伤的成年男性的治疗效果研究中进行了初步测试。在该研究中，接受此膳食准备方案治疗的23名受试者组成的小组，在通过拉比多厨房评估修订版（RKE-R，一种膳食准备技能测试）测量的膳食准备技能以及通过韦氏成人智力量表修订版积木图案测试测量的认知感知技能方面均有显著改善。该治疗方案包括简单膳食准备活动的结构、分级和提示方法的描述。
