Improvement of Capacities and Performance in Food Literacy
Principal Investigator: C. Vincent
Co‑investigators: F. Poncet, H. Kenfack Ngankam, S. Giroux
Collaborators: F. Dumont (CIRRIS), MA LAubry (Autonomē)
Students: T. Jantyanglais, JF
Knowledge Users: I. Marquis (Maison l’autnid)
Funding: Conseil de recherches en sciences humaines (CRSH)
In Canada, 1 in 50 children (2%) receive a diagnosis of autism spectrum disorder. Young adults with autism aspire to be independent, particularly with housing and daily living. Many remain dependent for cooking tasks, having primarily been fed by their parents. Integrating technological solutions into culinary interventions may represent an innovative pathway to help them function independently, without assistance from another person. Maison l’autnid, our partner, is in needs of an ecological culinary intervention; meanwhile, the company Autonomē has developed the Autonomē Cuisine app, which has shown promising results in high‑school settings with a special education teacher. The app includes 50 recipes organized by three levels of culinary competency—sous‑chef, chef, and master chef. It provides step‑by‑step instructions with simple prompts and videos, designed specifically for users with autism. Despite its success among youth, the co‑founders lack data required to adapt their tools for adults with autism.
Objectives: (1) Demonstrate the use of the Autonomē app by adults with autism preparing meals independently, without assistance from another person, both in their new housing units and in day programs; (2) Develop and distribute technical sheets containing practical information (e.g., using appliances) across Canada to organizations and living environments so they may adapt their kitchens and adopt the application; (3) Produce and disseminate a comprehensive research report describing technological assistance as a compensatory solution for culinary and nutritional autonomy challenges among adults with autism, with the aim of informing and advancing public policy development in Canada.
Principal Investigator: F. Poncet
Co-investigators: D. Zidarov, C. Anglade
Collaborators: R. Stein, M.C. Saindon, D. Benoit
Students: A. Sauzet & M. Thomasson
Partners: CIUSSS West-Central Montreal & the Habilitas Foundation
Funding: CRIR New Initiatives
In Canada, more than 500,000 people are living with neurodegenerative disorders such as Parkinson’s disease or multiple sclerosis, with an annual cost exceeding $10.4 billion. Neurodegenerative diseases affect cognitive, behavioral, and language abilities, leading to increased dependence in performing daily activities, particularly meal preparation, which is essential for a healthy diet. A balanced diet can help alleviate the symptoms of these diseases and improve quality of life.
The CIUSSS-Centre-Ouest-de-l’Île-de-Montréal (Integrated University Health and Social Services Centre of West-Central Montreal) wishes to implement an intervention to improve food literacy among people with neurodegenerative diseases. The Gusto 1.0 program, initially designed for people with acquired brain injury, teaches culinary and nutritional skills through individual and group sessions. Studies have shown positive effects on cooking ability and social participation.
The objective of this study is to adapt the Gusto 2.0 intervention specifically for people with neurodegenerative disorders and to evaluate its impact. The steps include identifying the needs of the target clientele, developing Gusto 2.0, and testing it with this population.
Publications:
A. Sauzet, N. Senoussaoui, MN Lamontagne, E. Lavery, D. Zidarov, C. Anglade, F. Poncet. Functional food literacy competencies of people with neurodegenerative disease: a qualitative study. Disability and rehabilitation. (Manuscript submitted for publication 2025-08-07).
Vulgarisation :
A. Sauzet*, N. Senoussaoui*, C. Anglade, D. Zidarov, F. Poncet (2025). Besoins en compétences fonctionnelles en littératie alimentaire des personnes avec une maladie neuro-évolutive : une étude qualitative. 40e Congrès de la Société Française de Médecine Physique et de Réadaptation. Strasbourg, France, 8-10 octobre.
Principal Investigators: F. Poncet, J.A. Frasnelli
Co-investigators: M. Tewfik, A. Houle, L. Boissenneault, N. Farley, P. Ferre, F. Lecuyer, M. Grondin
Students: S. Hadjeres, N. Senoussaoui
Funding: REPAR – Targeted COVID-19 Call for Proposals, Winter 2021
Sudden loss of smell (hyposmia/anosmia), with or without loss of taste (dysgeusia/ageusia), is the strongest predictor of COVID-19. The persistence of these symptoms can negatively affect health and participation. Olfactory training has demonstrated significant effects on anosmia, but it has not yet been tested specifically in the COVID-19 population. Moreover, no rehabilitation recommendations currently exist for ageusia.
Objective: Develop a rehabilitation intervention to stimulate smell and taste in individuals affected by COVID-19 and improve their participation.
Methodology:
1) A scoping review will identify rehabilitation interventions targeting anosmia and ageusia.
2) Participatory action research and intervention modelling will support the co-creation of a new rehabilitation intervention.
3) An exploratory study of the intervention’s effects on smell and taste will be conducted using a single-subject experimental design and a time-series approach with repeated measures among 10 individuals with COVID-19–related anosmia or ageusia.
Expected Outcomes: A reduction in anosmia and ageusia among COVID-19 users. This study is expected to improve the quality of care for COVID-19 users through an effective rehabilitation intervention. Documentation and investigation of the intervention will support its reproducibility.
Principal Investigator: F. Poncet
Co-investigators: A. Thomas, M. Marquis
Students: R. Picot, E. Head
Partners: Association Québécoise des traumatisés crâniens (AQTC), Association des Traumatisés Cranio-Cérébraux de la Montérégie (ATCCM), Association des accidentés Cérébro-vasculaires et Traumatisés crâniens de l’Estrie (ACTE)
Funding: Conseil de recherches en sciences humaines (CRSH) – Partnership Engagement Grants
Community associations lack evidence-based programs to support skill retention among individuals with traumatic brain injury (TBI). Persistent cognitive impairments and behavioural changes can restrict participation among people living with TBI, who may remain dependent on others for complex daily activities (e.g., budgeting, cooking). Cooking is essential to independent living. GUSTO, an intensive, ecological, group-based culinary intervention delivered by occupational therapists, was developed in rehabilitation and has demonstrated significant improvements in cooking performance among adults with acquired brain injury long after the injury onset.
The goal of this study is to implement GUSTO within post-rehabilitation community settings to prevent loss of acquired skills and support community participation among people with TBI. Because community association staff are not trained in cognitive models and approaches, the objective is to co-create a training program with and for staff so they can use GUSTO tosupport the maintenance or improvement of cooking performance among individuals with TBI.
Principal Investigator: F. Poncet*
Co-investigators: K. Li, P. McKinley
Collaborators: M.C. Wanet, G. Craik, F. Paré
Funding: Fondation pour la recherche et l’innovation de l’Institut Nazareth et Louis-Braille du CISSS Montérégie Centre; *Fonds de recherche Québec – Santé (FRQS)
Canada is experiencing a significant increase in its aging population. Older adults aged 65 and over who live at home are at nutritional risk; this is particularly true for widowed older men for whom cooking may be an unfamiliar activity. A Statistics Canada survey (2011) reported that more than 310,000 elderly widowers live alone. Aging introduces changes to environmental (e.g., reduced social interactions), personal (e.g., loss of income), and emotional factors that may affect mood and appetite (e.g., dietary monotony, simplified or unbalanced meals, malnutrition).
Cooking is a complex activity requiring executive functions (EF) and the ability to multitask (e.g., peeling vegetables while monitoring cooking). EF encompasses higher-level cognitive processes involved in intentional, organized, goal‑directed behaviour. Natural aging can affect EF, leading to reduced participation. Poor diet may also lead to sarcopenia, reduced physical strength, and increased fall risk. Additionally, cooking activities demand physical mobility.
An intensive, group‑based culinary intervention (Gusto), developed in the occupational therapy department at Hôpital de la Pitié‑Salpêtrière (Paris, France), demonstrated a significant reduction in total errors on the Cooking Task among six of seven adults with acquired brain injury and EF impairments. However, the effects of Gusto remain unknown among healthy older adults with no prior cooking experience.
Objective: Evaluate the effectiveness of an intensive, experimental culinary intervention (Gusto), including meal planning and preparation, compared with a standard social-recreational intervention (ICR), among healthy older adults with no previous cooking experience. Secondary objectives include assessing executive functions, dual‑tasking ability, self‑evaluation of cooking ability, mobility confidence, and engagement in leisure activities.
Improving Transferable Food Literacy Skills for the Workplace
Principal Investigator: F. Poncet
Co‑investigator: M. Laberge
Collaborators: M.C. Saindon, J. Litowski, V. Patrice, S. Assadourian
Partners: SPHERE, Resto‑Plateau
Funding: REPAR and SPHERE
Traumatic brain injury (TBI) and stroke are acquired brain injuries (ABI) with often severe and disabling consequences. Although somatic impairments (hemiplegia, epilepsy, sensory disorders) may be present, cognitive and behavioural sequelae—such as memory impairments, attention deficits, and executive dysfunction—are often the most disabling. Dysexecutive symptoms, common in ABI, affect initiative, conceptualization, and action control, leading to behavioural changes and difficulties in social and family relationships. Individuals may also experience cognitive fatigue, particularly during complex tasks or activities requiring sustained cognitive effort.
These impairments limit participation in daily and professional activities, including budgeting, grocery shopping, cooking, leisure, schooling, or employment.
Despite workplace accommodations and training efforts, returning to work remains a major challenge for individuals with ABI; only 35% of individuals with TBI return to employment. Programs such as those offered by the Lethbridge‑Layton‑Mackay Rehabilitation Centre (CRLLM) include vocational assessment and orientation, but interventions are mostly individualized, limiting social interaction and service consistency.
The GUSTO 1.0 intensive group‑based culinary intervention, designed for adults with ABI, aims to improve participation by targeting complex functions such as attention, planning, tolerance to effort, and decision‑making. The program significantly reduces errors during an ecological cooking assessment (Cooking Task).
Skills developed in GUSTO 1.0 align with the notion of transferable competencies predictive of workplace success and job retention. For this reason, we developed GUSTO‑WORK, building on GUSTO’s “winning ingredients” while integrating indicators of “room for maneuver” (e.g., increases in skills, activity demands, and exposure across sessions) to enhance work‑related competencies while considering fatigue and progressive workload.
Research Objectives:
Poncet, MN Lamontagne, V. Patrice.J. Litowski , MC Saindon (2024). L’intervention GUSTO-WORK peut-elle développer la Marge de Manœuvre et participer à la reprise des activités professionnelles ? Étude exploratoire. 39e Congrès de la Société Française de Médecine Physique et de Réadaptation. Toulouse, France, 2-4 octobre Programme Sofmer 2024
F. Poncet, V. Patrice, A. Labelle, J. Litowski, MC. Saindon, M. Laberge. Projet GUSTO-WORK : Une intervention culinaire visant à améliorer les capacités transférables à l’insertion dans le monde du travail. Étude pilote. 7e Congrès de la Société de Médecine Physique et de Réadaptation. Rennes, France, 1-3 décembre 2022.
Development of Ecological Assessments in Low Vision
Director: F. Poncet
Student Project: S. Kaur & M. Estami
Collaborator: H. Boxerman
Knowledge Users: Clinicians at CIUSSS Centre-Ouest-de-l’île-de-Montréal
Worldwide, millions of individuals with visual impairments face significant challenges related to food preparation, affecting independence and nutritional well-being. Despite the essential role of functional food literacy in supporting autonomy, no standardized tools are specifically designed for individuals with visual impairments. This study aimed to identify and validate essential dimensions needed to develop a functional food literacy assessment tool for this population.
Using the Delphi method, 10 participants—including clinicians and individuals with low vision—engaged in two iterative rounds to explore barriers and potential solutions in food literacy. Data were gathered through surveys and follow-up interviews, enabling thematic analysis and consensus development.
Key findings highlighted barriers such as inaccessible recipes, disorganized kitchen layouts, and safety concerns during meal preparation. Participants confirmed the relevance of adaptive strategies such as tactile markers, auditory tools, and structured workflows. The study emphasized the need for sustainable, user-friendly solutions to strengthen accessibility and confidence in food-related tasks.
This research demonstrates the potential of a tailored assessment tool to guide interventions that promote independence and quality of life for people with visual impairments. Future research should test the tool across diverse contexts to ensure inclusiveness and applicability.
Publications :
Thesis: Identifying functional food literacy assessment tool dimensions for people with low vision, presented by Mahboubeh Estami, Université de Montréal, January 10, 2025
Development of Ecological Kitchen Assessment – Cooking Task
Evaluation of the Impact of Executive Functions During Cooking Activities
Principal Investigator: F. Poncet
Co-investigators: M. Chevignard, C. Taillefer
Funding: Fondation des Gueules Cassées (2013–2015); Haute Autorité de la Santé and ANFE (2010–2013)
Acquired brain injuries—including traumatic brain injury (TBI) and stroke—are leading causes of neurological disability. Their consequences often include cognitive and behavioural impairments, particularly affecting executive functions involved in planning, organization, and behavioural regulation. These impairments frequently result in reduced autonomy and limitations in social participation.
Classical neuropsychological tests, while essential, show limited ecological validity for individuals with dysexecutive syndrome. Studies reveal discrepancies between normal test performance and significant real-life difficulties, reinforcing the need for assessments that better reflect daily functioning.
In response, an ecological, standardized task was developed in occupational therapy at the Pitié-Salpêtrière Hospital. The assessment consists of completing a cooking task within a therapeutic kitchen. This tool has proven sensitive to impairments in executive functions, attention, and prospective memory, with significant correlations to classical tests. Although studies examining validity and reliability exist, formal standardization has not yet been completed.
The goal of this project is to standardize this ecological assessment to establish a reliable clinical tool.
Principal Investigator: F. Poncet
Co-investigators: M. Chevignard, M. Tremblay
Student: H. Cariteau
(QC–France study)
Summary Forthcoming
Mémoire :
Principal Investigator: F. Poncet
Students: D. Haddad, S. Di Caprio, F. Crépeau-Hubert, A.C. Baril
Master’s Project, School of Physical & Occupational Therapy, McGill University
Funding: N/A
Acquired brain injury (ABI) frequently leads to deficits in executive functions , which can severely impact daily living. The Cooking Task (CT), an ecological test assessing multitasking and executive functioning, was developed in France and shows excellent psychometric properties; however, it had not been adapted or validated for the French-Canadian context.
Objective: Perform cross-cultural adaptation and validation of the CT for French-Canadian users.
F. Crépeau-Hubert*, A. Changya Baril*, S. Di Caprio*, D. Haddad*, C. Picq, F. Poncet (2024). Cross-cultural adaptation and validation of the Cooking Task to the French-Canadian context. Disability and Rehabilitation, 46(8), 1640–1651. https://doi.org/10.1080/09638288.2023.2204248
F. Poncet, C. Taillefer, P. Pradat-Diehl, M. Chevignard (2015). EF2E alias Cooking Task: Development, Validity, Reliability, Standardization and Applicability. Ergothérapie, 58, 51–60.
F. Poncet, B. Swaine, C. Taillefer, J. Lamoureux, P. Pradat-Diehl, M. Chevignard (2015). Reliability of the Cooking Task in Adults with Acquired Brain Injury. Neuropsychological Rehabilitation, 25(2), 298–317.
M. Chevignard, C. Taillefer, C. Picq, F. Poncet, M. Noulhiane, P. Pradat-Diehl (2008). Ecological assessment of the dysexecutive syndrome using the execution of a cooking task. Neuropsychological Rehabilitation, 18(4), 461–485.
Clinical Guide & Tools
F. Poncet, A Krasny-Pacini, C. Alzieu, V. Servant, C. Taillefer, M. Chevignard. (2020) Children Cooking Task. Évaluation des fonctions exécutives en Ergothérapie par une activité cuisine – version enfant. © Poncet F., Taillefer C., Chevignard M., 2020. CopyrightDepot.com number 00070605-1
F. Poncet, A Krasny-Pacini, C. Alzieu, V. Servant, C. Taillefer, M. Chevignard. Assessment of executive functions in occupational therapy: Children Cooking Task. © Poncet F., Taillefer C., Chevignard M., 2020. CopyrightDepot.com number 00070605-1
C. Taillefer, F. Poncet, M. Chevignard. (2020). Assessment of executive functions in occupational therapy: Cooking Task. © Poncet F., Taillefer C., Chevignard M., 2020. CopyrightDepot.com number 00070605-1
C. Taillefer, F. Poncet, M. Chevignard. (2020). Évaluation des fonctions exécutives en Ergothérapie (EF2E) par une activité cuisine. Guide d’administration de l’EF2E. © Poncet F., Taillefer C., Chevignard M., 2020. CopyrightDepot.com number 00070605-1
Project bro®: A Cognitive Technological Aid Supporting Cooking Ability
Based on an original idea by C. Dessagne and E. Degaud (Assistance Publique–Hôpitaux de Paris). Design: Humans Matters
Principal Investigator: F. Poncet
Coordinating Investigator: C. Dessagne, OT
Co-investigators: S. Allain, M. Foullien, P. Pradat-Diehl
Knowledge Users: E. Degand, OT
Partners: CIUSSS Centre-Ouest-de-l’île-de-Montréal; Médecine Physique et de Réadaptation (MPR) – Hôpital Universitaire Pitié-Salpêtrière; Centre de Rééducation et de Réadaptation Fonctionnelles Le Bourbonnais; Centre de Rééducation et de Réadaptation Fonctionnelles Le Normandy – Granville; Centre de Rééducation Fonctionnelle Neurologique Croix Rouge Française Bel-Air; Établissement de soins de suite et de réadaptation (SSR) – Centre mutualiste de Kerpape
Funding: Ministère du Travail, de la Santé et des Solidarités, Programme Hospitalier de Recherche Infirmière et Paramédicale (PHRIP) 2023 – France
bro® (short for “brother,” i.e., companion) is a cognitive technological aid designed to support individuals with acquired brain injury and cognitive impairment in preparing meals safely and independently at home. bro® functions as a tablet-based application supplemented by two physical buttons. The tool aims to compensate for cognitive difficulties such as impaired organization, memory challenges, attentional deficits, and reduced initiative. To a lesser extent, bro® can also support the planning of weekly meal preparation and grocery activities.
The primary objective of the study is to examine the effects of bro® on meal preparation abilities among individuals with acquired brain injury and cognitive impairments.
Principal Investigators: S. de Chalvron, F. Tarpin-Bernard & S. Allain
Co-investigators: F. Poncet, P. Pradat-Diehl
Clinical Team: E. Degand, C. Dessagne, OTs and co-developers of bro®
Acquired brain injury (ABI) can impair cognitive abilities, leading to limitations in daily living activities. To maintain or improve cooking abilities, an interdisciplinary OT–research team developed BRO, a cognitive technological aid. BRO compensates for cognitive deficits among individuals with ABI, enabling them to complete cooking tasks at home as independently as possible.
This research included two studies: (1) a usability study assessing ergonomics and ease of use, leading to iterative improvements as needed; and (2) a feasibility study evaluating the applicability of BRO and validating the measurement tools. Cooking is a central daily activity with multiple cognitive, psychological, and social dimensions, which will later be examined through a pilot study focusing on occupational performance and self-efficacy.
This project contributes to improving service delivery for individuals with ABI. In the long term, BRO may also be adapted for individuals with other conditions such as cancer or early-stage neurodegenerative disease.
Inclusive Digital Budgeting Solution
Principal Investigators: F. Poncet, A. Choukou
Co-investigators: S. Beaulieu-Bonneau, W. Wittich
Collaborator: O. Piquer
Students: F. Prats, M. Thomasson, Alexandre Gabril Laurençon*
Knowledge Users: SERVIO (formerly Association des traumatisés cranio-cérébraux des Deux-Rives)
Funding: Société Inclusive; Mitacs Accélération; *Fondation Habilitas and CCOMTL
Individuals with traumatic brain injury (TBI) often struggle to manage and maintain a budget. Technology can help to compensate for cognitive deficits associated with TBI, and support improved social participation. However, the literature reveals a significant lack of technologies adapted to the cognitive, sensory, and environmental needs of people with TBI.
Objective: Develop recommendations for an Inclusive Digital Budgeting Solution (IDBS) in which assistance parameters align with users’ cognitive and sensory profiles as well as contextual environmental factors.
Methodology: Based on participatory action research in technology and integrated knowledge translation. Two phases: (1) environmental analysis to identify user needs and assistance profiles; (2) development of recommendations.
Expected Results: (1) Identification of the specific needs of members of the associated TBI community; (2) Recommendations for an IDBS; (3) Proposal for an existing IDBS or a set of development specifications.
F. Prats*, F. Poncet, S. Beaulieu-Bonneau, O. Piquer, S. Cherrier, W. Wittich, MA Choukou. Digital tools supporting budget management for individuals with acquired brain injury: A rapid review. 38e Congrès de la Société Française de Médecine Physique et de Réadaptation. Le Havre, France, October 12–14, 2023.
Appliance Use
Principal Investigators: F. Poncet, J. Cooperstock
Co-investigator: W. Wittich
Knowledge Users: P. Dussault
Partners: P. Dussault, RAAMM
Funding: Société Inclusive – Intersectoral Participatory Research Program & Fondation Mirella et Lino Saputo and the Fondation Azrieli
Individuals who are blind or visually impaired face heightened risks of domestic incidents, particularly since the introduction of touch-based household appliances. Modern appliances rely increasingly on visual cues; their low-contrast designs and insufficient tactile feedback make it difficult for users to distinguish interface elements and understand their functions.
Objectives: Develop recommendations on the use of household appliances both for end-users and manufacturers.
Assistance for Navigation
Based on an original idea by Juan Ricardo Nino Falcon
Principal Investigators: F. Poncet & J. Kiss
Co-investigator: W. Wittich
Student: J. Ricardo Nino Falcon
Current assistive devices for online navigation used by persons with visual impairments (PVI) rely heavily on screen-reader technologies. The main challenge lies in the navigation process itself. When exploring a webpage, PVI are orally presented with a long, linear list of elements. They must identify relevant content by ear and retain it in working memory while completing tasks. This places high demands on working memory and dual-tasking abilities.
Users may become “lost” within a webpage, considerably increasing exploration time and limiting interaction. As a result, the Internet remains a non-inclusive space. Online navigation requires a different model of information representation, such as one based on haptic sensation.
For this reason, we initially designed a low-cost haptic-feedback prototype (50 $). This prototype provides a persistent, non-linear representation of webpage structure and complements traditional auditory systems. However, a fully developed device tailored to the needs of PVI must still be created.
Objectives:
Co‑create the Tomat Navigation Touch Matrix system, an assistive Internet navigation device developed by and for individuals with visual impairments (completed);
Test the use of Tomat to promote autonomy (e.g., following a recipe) and to support the online daily‑living habits of individuals with visual impairments (ongoing).
J. Nino, J. Kiss, F. Poncet, W. Wittich, G. Edwards, E. Morales. Towards Improving Internet Navigation for Visually Impaired Screen Reader Users: Co-Designing a Multimodal Hierarchical Assistive Technology System. Assistive Technology Journal, 1-12. doi.org/10.1080/10400435.2025.2509699
J. Nino, J. Kiss, F. Poncet, W. Wittich, G. Edwards, E. Morales. Usability Evaluation of TOMAT, an Assistive Internet Navigation System for Visually Impaired Screen Reader Users. Journal of enabling technologies. Journal of enabling technologies
J. Nino, J. Kiss, W. Wittich, G. Edwards, E. Morales & F. Poncet (2024). Navigation Internet Non Visuelle – Processus de codesign et d’expérimentations du dispositif d’assistance : Touch Matrix Assistive Technology Navigator (TOMAT Navigator) [Livre numérique]. CIUSSS de la Capitale-Nationale. ISBN (PDF) : 978-2-550-97172-6.
Touch Matrix Assistive Technology Navigator (TOMAT Navigator). A Hierarchical Assistive Device for Non-Visual Internet Navigation cdn-contenu.quebec.ca
Principal Investigator: F. Poncet
Co-investigators: ME. Lamontagne, D. Zidarov, C. Anglade
Collaborators: R. Stein, M.C. Saindon, D. Benoit, M. Thomasson
Knowledge Users: C. Mackinnon, A. Nguyen-Doan
Students: A. Sauzet, N. Sessounaoui
Partners: Centre de réadaptation Mackay-Layton-Lethbridge
Funding: Ministère de l’économie, de l’innovation et de l’énergie (MEIE) and CCOMTL
This study aims to address the lack of evidence-based programs implemented in rehabilitation centres to improve autonomy, food security, and the maintenance of functional gains among individuals with acquired brain injury (ABI)—including stroke, traumatic brain injury (TBI), and neurodegenerative diseases such as multiple sclerosis.
Planning and preparing balanced meals is a complex yet essential activity for remaining independent, eating healthily, coping with rising living costs, and integrating into the community. Considering the importance of this activity, the Lethbridge-Layton-Mackay Rehabilitation Centre of the CIUSSS Centre-Ouest-de-l’île-de-Montréal (CCOMTL), the implementation site, seeks to adopt an innovative, evidence-based, standardized intervention that encompasses all steps involved in meal planning and preparation.
Primary Objective:
Implement the Gusto intervention at CCOMTL so that occupational therapists can offer it to a mixed population with ABI and neurodegenerative diseases.
Secondary Objectives:
Scientific outreach :
F. Poncet, C. Mackinnon&, A. Nguyen-Doan, E&. Lavery, A. Sauzet, MN Lamontagne, B. Cazin, ME. Lamontagne, D. Zidarov, C. Anglade, C. Gauthier (2025). La bande dessinée comme outil de mobilisation des connaissances pour expliquer une intervention en réadaptation. 40e Congrès de la Société Française de Médecine Physique et de Réadaptation. Strasbourg, France, 8-10 octobre.
A. Sauzet*, N. Senoussaoui*, C. Anglade, D. Zidarov, F. Poncet (2025). Besoins en compétences fonctionnelles en littératie alimentaire des personnes avec une maladie neuro-évolutive : une étude qualitative. 40e Congrès de la Société Française de Médecine Physique et de Réadaptation. Strasbourg, France, 8-10 octobre.
Publications :
A. Sauzet, N. Senoussaoui, MN Lamontagne, E. Lavery, D. Zidarov, C. Anglade, F. Poncet. Functional food literacy competencies of people with neurodegenerative disease: a qualitative study. Disability and rehabilitation.
