Date Presented 04/04/19 This poster will highlight the need for and development of the Making Meals Performance Measure (MMPM). This assessment has been used in an occupation-based program to help people living in poverty maximize their food resources. Current assessments focus largely on knowledge acquisition and are self-report measures. The creation of performance measures such as the MMPM help demonstrate the value of occupation-based interventions and the distinct contribution of OT. Primary Author and Speaker: Laura Schmelzer Additional Authors and Speakers: Rebecca Hughes, Hannah Stanger

The Planning to Make Meals Performance Measure (PMMPM) was initially created as an outcome measure for an occupation-based program dedicated to helping individuals living in poverty maximize their food resources. This article briefly describes the PMMPM and the results of a cross-sectional study examining construct validity. Forty-two participants completed the PMMPM, Food Skills Confidence Measure (FSCM), and Cooking Skills Confidence Measure (CSCM). Analysis using Spearman’s correlations revealed that one or more PMMPM score significantly correlated with the FSCM ( r = .37–.50, p ≤ .05) and the CSCM ( r = .44–.49, p = .01). These findings add to the psychometric properties of the PMMPM, promoting its usefulness as an alternative to self-report measures for programs seeking to enhance food, cooking, or resource management skills. Creating authentic and direct performance measures that assess complex constructs or skills is another way occupational therapy can contribute to health and well-being.