A new type of chopsticks for patients with impaired hand function.
OBJECTIVE
To present a method for adapting chopsticks to persons with hand impairments and to compare the efficiency of the adapted chopsticks with spoons among adults with cervical spinal cord injury (SCI).


METHODS
Equipment development and pilot evaluation.


METHODS
Rehabilitation center.


METHODS
Two adults with complete C8-level SCI and 9 adults with incomplete SCI from the C6 to C8 level.


METHODS
Not applicable.


METHODS
Instructions for adapting chopsticks and the time to pick up and manipulate 4 types of food (noodle strips, cubed carrots, unshelled peanuts, tofu cube) by using adapted chopsticks as compared with spoons.


RESULTS
The mean time for manipulating tofu was comparable between the adapted chopsticks and spoon, but the adapted chopsticks were sufficiently faster than spoons for noodle strips, carrots, and unshelled peanuts.


CONCLUSIONS
Adapted chopsticks convert gross grasp into 2-point pinch. They are inexpensive, easily constructed, and may benefit patients with lower cervical SCI and residual gross grasp.
Chang
Bao-Chi
BC
Rehabilitation Center, Taipei Veterans General Hospital, Taipei, Taiwan.
Huang
Biing-Shiun
BS
Chou
Chen-Liang
CL
Wang
Shyh-Jen
SJ
D003297:Cooking and Eating Utensils; D004867:Equipment Design; D005260:Female; D018737:Hand Strength / Q000502:physiology*; D006801:Humans; D008297:Male; D008875:Middle Aged; D010865:Pilot Projects; D013119:Spinal Cord Injuries / Q000503:physiopathology* / Q000534:rehabilitation; D013624:Taiwan