TY - GEN
T1 - Comparison of two prompting methods in guiding people with traumatic brain injury in cooking tasks
AU - Wang, Jing
AU - Mahajan, Harshal
AU - Toto, Pamela
AU - McKeon, Ashlee
AU - McCue, Michael
AU - Ding, Dan
N1 - This research was funded through the National Science Foundation, Quality of Life Technology Engineering Research Center (grant #EEC 0540865). No commercial party having a direct financial interest in the results of the research supporting this article has or will confer a benefit on the authors or on any organization with which the authors are associated.
PY - 2015
Y1 - 2015
N2 - This study aims to examine the effectiveness of two prompting methods (i.e., a paper-based method vs a step-by-step user-controlled method on an iPad mini) in guiding individuals with traumatic brain injury (TBI) through the cooking tasks. Eight individuals with traumatic brain injury participated in this study. They were asked to prepare two meals in their home kitchens following the guidance of the two methods, respectively. Their performance were evaluated using the Performance Assessment of Self-Care Skills (PASS) tool. The perceived ease-of-use, usefulness, and cognitive loads of the two prompting methods were assessed using a custom questionnaire. In addition, problems of participants in completing the cooking tasks with both prompting methods were categorized. Results showed that four participants completed cooking tasks more independently with the user-controlled prompting method and most participants preferred the user-controlled method to paper-based prompting. Recommendations for future development of prompting methods were also discussed.
AB - This study aims to examine the effectiveness of two prompting methods (i.e., a paper-based method vs a step-by-step user-controlled method on an iPad mini) in guiding individuals with traumatic brain injury (TBI) through the cooking tasks. Eight individuals with traumatic brain injury participated in this study. They were asked to prepare two meals in their home kitchens following the guidance of the two methods, respectively. Their performance were evaluated using the Performance Assessment of Self-Care Skills (PASS) tool. The perceived ease-of-use, usefulness, and cognitive loads of the two prompting methods were assessed using a custom questionnaire. In addition, problems of participants in completing the cooking tasks with both prompting methods were categorized. Results showed that four participants completed cooking tasks more independently with the user-controlled prompting method and most participants preferred the user-controlled method to paper-based prompting. Recommendations for future development of prompting methods were also discussed.
KW - Cooking tasks
KW - Prompting method
KW - Traumatic brain injury
UR - http://www.scopus.com/inward/record.url?scp=84927725298&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84927725298&partnerID=8YFLogxK
U2 - 10.1007/978-3-319-14424-5_9
DO - 10.1007/978-3-319-14424-5_9
M3 - Conference contribution
AN - SCOPUS:84927725298
T3 - Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics)
SP - 83
EP - 92
BT - Smart Homes and Health Telematics - 12th International Conference, ICOST 2014, Revised Papers
A2 - Helal, Sumi
A2 - Gu, Tao
A2 - Mokhtari, Mounir
A2 - Bodine, Cathy
A2 - Mokhtari, Mounir
A2 - Mokhtari, Mounir
PB - Springer
T2 - 12th International Conference on Smart Homes and Health Telematics, ICOST 2014
Y2 - 25 June 2014 through 27 June 2014
ER -