Japanese

Effect of intensive cooking training on the actual cooking ability of right hemiplegic and aphasic patients with ideational apraxia Katsuya Kamada 1 , Kazumi Kawahira 1 , Tomoko Nakama 2 1Department of Rehabilitation and Physical Medicine, Kagoshima University 2Geriatric Health Facility, Silver town Kajiki Keyword: 右片麻痺 , 調理 , 観念失行 , Right hemiplegia , Cooking , Ideational apraxia pp.119-128
Published Date 2003/4/15
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 Objectives of this study were meant to evaluate the effects of intensive cooking training on the cooking ability of aphasic patients with ideational apraxia.

 Subjects included 10 stroke patients (women, 54.3 ±12.1 yers of age) who did not recover their ability to manipulate cooking tools, and failed to retain cooking procedures. Intensive cooking training consisted of three to four times a week of actual cooking and training in the manipulation of cooking tools in a real kitchen, in addition to superior hand exchange training. In order to facilitate retrieval of planning and cooking related skills, the intensive cooking training sessions were held in a real kitchen. The cooking abilities of the patients were evaluated pre and post-intensive cooking training.

 The cooking abilities of the patients significantly improved after the intensive cooking training. Seven of the ten patients recovered their cooking ability.

 The intensive repetition of cooking procedures would strengthen the set of a program concerning the use of tools and a consolidation of planning. The results suggested that structured cooking training was effective for right hemiplegic and aphasic stroke patients with ideational apraxia.


Copyright © 2003, Japanese Association of Occupational Therapists. All rights reserved.

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電子版ISSN 印刷版ISSN 0289-4920 日本作業療法士協会

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