A study on psychotherapeutic approach in the cooking process

2017 Fiscal Year Final Research Report

• Project/Area Number: 26350167
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Shikoku University
• Principal Investigator: BANDO Kinue 四国大学, 生活科学部, 教授 (70208726)
• Project Period (FY): 2014-04-01 – 2018-03-31
• Keywords: 調理作業 / 心理的安定 / 心理療法的アプローチ

Outline of Final Research Achievements

A POMS test assessing mood/emotion and a salivary α-amylase activity test assessing sympathetic nerve activity were performed before and after group cooking in college students and elderlies. A questionnaire survey was also performed to assess the influence of personality. The POMS test showed that the cooking increased psychological stability in both students and elderlies, suggesting the effect of “harmonious personality” on mood/emotion.
Then, the effect of group cooking in a standing position and deskwork in a sitting position were compared in the students. The increase in psychological stability was greater in cooking than in deskwork. Also, a free description survey after the work revealed that cooking work provided a stronger sense of accomplishment, pleasant emotion and surprise of discovery compared to deskwork, It also seemed to give stronger sense of self-efficacy. Thus, it is considered that the cooking is a more future-oriented activity than the deskwork.

Free Research Field

生活科学