Bon Appétit: Acquiring Food Preparation Skills via Virtual Simulation

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Опубликовано в::	Education and Training in Autism and Developmental Disabilities vol. 60, no. 1 (Mar 2025), p. 86
Главный автор:	Bouck, Emily C
Другие авторы:	Norwine, Laura, Jakubow, Larissa, Long, Holly M, Nuse, James
Опубликовано:	Division on Autism and Developmental Disabilities
Предметы:	Teaching Augmented reality Food Individualized education programs Intervention Secondary schools Task analysis Evidence-based practice Microwaves Developmental disabilities Secondary school students Virtual reality Simulation Young adults Food preparation Life skills Students Learning Accuracy Cooking Researchers Shopping Skills Cheese Special education Intellectual disabilities Life Researcher subject relations Computer Simulation Students with Disabilities High School Students Daily Living Skills Environment Prompting Individualized Instruction Interpersonal Competence Interpersonal Relationship Language Maintenance Student Participation Evidence Based Practice Autism Spectrum Disorders Influence of Technology Conventional Instruction Independent Living Individualized Programs Special Education Teachers Skill Development
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Описание
Краткий обзор:	Life skills represent important skills needed for students with intellectual and developmental disabilities (IDD). Technology, including immersive and non-immersive virtual reality, presents options to support the acquisition and maintenance of life skills for students with IDD. In this study, researchers examined a non-immersive virtual simulation module for delivering life skills instruction to high school students with IDD, with particular attention on food preparation-making grilled cheese on a stove. In the single subject multiple probe study with three participants, the researchers found two main results: (a) a functional relation between the intervention-virtual simulations for delivering life skills instruction-and the dependent variable of independent accuracy in making a grilled cheese sandwich on a stove, and (b) students maintained high levels of accuracy in their targeted skill (i.e., making a grilled cheese on a stove) after instruction ended.
ISSN:	2154-1647 0013-1237 1547-0350 1079-3917 1042-9859
Источник:	Sociology Database