| Project/Area Number |
25510001
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
ケア学
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| Research Institution | Kyoto University of Education |
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Principal Investigator |
YUKAWA Natsuko 京都教育大学, 教育学部, 准教授 (40259510)
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| Co-Investigator(Kenkyū-buntansha) |
明神 千穂 近畿大学, 農学部, 講師 (90529752)
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| Research Collaborator |
MAEDA Saeko 社会福祉法人緑峯会, 特別養護老人ホームセントポーリア愛の郷, 管理栄養士
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| Project Period (FY) |
2013-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | 認知症高齢者 / 料理活動 / 調理 / 認知症ケア / 料理療法 / 非薬物療法 / 介入調査 / 高齢者施設 |
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| Outline of Final Research Achievements |
Cooking is not only helpful for physical rehabilitation for elderly people, but it gives them motivation and confidence, while being beneficial for their care and the prevention of dementia at the same time.We established this method as "therapeutic cooking".
In this study, we further clarified the degree of difficulty of cooking operation for elderly people with dementia, and developed and evaluated cuisine and sweets menu. In addition to publishing the results of previous research, such as support methods, as a general book, we also held more than 30 lectures and seminars to promote this strategy.
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