The purpose of a modified cooking group is to facilitate participation in a meaningful occupation for individuals with disabilities.
Population
- Individuals with cognitive or physical disabilities and diagnoses such as fractures, ORIF, TKR, THR, laminectomy, CVA, Parkinson’s disease, Alzheimer’s disease and dementia
- A modified cooking group is more appropriate for individuals who want to return to living independently
Relevance to Therapy
- Occupational therapists specialize in assessing for deficits in occupational performance and facilitating participation in occupations through restoration, compensation or adaptation.
- Cooking and meal preparation is categorized under Instrumental Activities of Daily Living.
- Cooking or meal preparation is a prerequisite for living independently with no assistance from family members, friends or caregivers.
Standardized tests can be used to evaluate cooking performance and skills related to cooking:
- Rabideau Kitchen Evaluation – Revised
- Kitchen Task Assessment
- Executive Function Performance Test
- Performance metrics include: strength, endurance, ambulation distance, gait quality, transfers, static and dynamic sitting and standing balance, gross and fine motor coordination, safety awareness, memory, sequencing skills, problem solving skills, etc.
A modified cooking program will enable therapists to:
- Assess the patient’s ability to participate in cooking
- Educate and train the patient in necessary skills to improve performance
- Modify the environment or task and/or train the patient in utilizing adaptive equipment/devices to facilitate successful participation in cooking
- Design and implement therapy exercises/activities to target specific skills required to participate in cooking
- Recommend programs or assistance as part of discharge planning
Methods
Occupational therapists will train and educate clients in:
- Writing down steps and checklists
- Using energy conservation strategies
- Using compensatory techniques
- Delegating tasks to assistants
- Modifying the environment for ease of access to necessary tools, supplies and working space
- Using adaptive equipment/devices such as built-up eating and cooking utensils, long handled equipment, pan handle holder, tray mounted on a wheelchair, four wheel walker or front wheel walker, and kitchen trolley
- Using technological devices such as analog or digital timers with sound or visual reminders, electronic can openers, digital thermometer with sound indication, cooking equipment with presets that automatically adjust for speed, time and temperature
By Ann Marie Hulse, DOR, Lemon Grove Care and Rehabilitation Center, Lemon Grove, CA