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KMID : 1211620220170030087
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Journal of the Korean Society of Physical Medicine
2022 Volume.17 No. 3 p.87 ~ p.95
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The Effects of Functional Group Cooking Activities on the Interpersonal Relationships and Depression of Stroke Patients: A Randomized Controlled Trial
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Song Seung-Il
Hong Hyeon-Taek
Kim Hwan
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Abstract
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PURPOSE: This study examined the impact of functional group cooking activities on the depression and interpersonal relationships of stroke patients with psychological impairments.
METHODS: Ten stroke patients were divided into an experimental group and a control group and participated in this study from October 2015 to January 2016. The experimental group and control group each comprised five stroke patients.
Traditional occupational therapy was given to the control group and the experimental group undertook the cooking activity. Depression changes were measured using the Beck depression inventory (BDI), and the interpersonal relationships were evaluated using the relationship change scale.
RESULTS: The findings indicate that, first, there was a significant difference in the depression changes in both groups before and after the intervention. Second, after the intervention, the interpersonal relationships of the experimental group showed a higher mean change value and were significantly higher than the control (experimental: 22.4, control: 4, p < .05).
In contrast, there was no change in the depression status between the two groups.
CONCLUSION: Functional group cooking activities appear to be more effective in improving interpersonal relationships than traditional occupational therapy. However, to establish that functional group cooking activities are linked to improvements in the depression status and interpersonal relationships of the participants, further studies would be needed with more extensive group activities and larger sample sizes.
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KEYWORD
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Cooking activity, Depression, Functional group, Relationship, Stroke
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