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KMID : 1003820110150010067
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Journal Of The Korea Institute Of Oriental Medical Diagnostics
2011 Volume.15 No. 1 p.67 ~ p.76
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The Effect of Cooking and Art Activities on Cognitive Function and Depression of Dementia Patients
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Jung Chun-Im
Kim Yi-Soon
Lee Hai-Woong
Kim Gyeong-Cheol
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Abstract
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Objectives: The purpose of this study was to examine the effect of cooking and art activities on cognitive function and depression of dementia patients.
Methods: The study was carried out on 34 dementia patients (experimental group: 17 persons, control group: 17 persons) at 65 years old or more who correspond to a total MMSE-M, MMSE-K point between 15 and 23 points instituted in a specialized nursing facility in Busan from November 30, 2007 to February 20, 2008. The study used a nonequivalent pretest-posttest design. In previous survey, the study measured points of general characteristics, cognitive function and melancholy. To the experimental group, cooking art activities were carried out for 90 minutes every time and once every week for 12 weeks.
Results: Analysis on data was performed using SPSS/WIN 14.0. In addition x²-test, Fisher’s exact test and t-test were used for testing of homogeneity and ANOVA was performed for testing of hypothesis. The results of this study are as follows. 1. Hypothesis 1 that ’The experimental group with cooking art activities will show a higher point of cognitive function than the control group without cooking art activities’ was supported (F=65.497, p<0.001). 2. Hypothesis 2 that ’The experimental group with cooking art activities will show a lower point of melancholy than the control group without cooking art activities’ was supported. (F=27.463, p<0.001)
Conclusions : From the above results, cooking art activities showed a significant difference in the increase in cognitive function and reduction in melancholy of dementia patients.
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KEYWORD
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Cooking, art activity, cognitive function, depression, dementia
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