Effectiveness of a cooking program on occupational performance skills for clients with dementia

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  • 調理活動プログラムが認知症者の作業遂行技能に与える影響
  • チョウリ カツドウ プログラム ガ ニンチショウシャ ノ サギョウ スイコウ ギノウ ニ アタエル エイキョウ

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We tried a cooking program for persons with dementia at a hospital, which consisted of once a week sessions for eight weeks and discussed the effectiveness of the program from the view point of occupational performance skills. The core characteristic of the program was to facilitate their occupational performance by considering their seating allocation, giving visual cues and helping them so as not to fail as much as possible. Eleven participants in the intervention group and nine participants in the control group participated until the last session. At nine weeks, there was no significant difference in amount of change on HDS-R scores and AMPS motor skills scores. AMPS process skills scores significantly increased in the intervention group whereas they significantly decreased in the control group, and the changing amounts of AMPS process skills score were significantly different between both groups at nine weeks (effect size 1.0). It was indicated that this cooking program positively contributed to enhancement of ADL process skills in participants with dementia.


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