ABSTRACT Parkinson’s Disease is a
progressive disorder of the nervous system which frequently starts before the
sixth decade of life. This is a preliminary overview concerning the effect of a
training on cooking with four women with Parkinson’s Disease. Cooking is a
complex activity that requires functions as attention, memory and task
organization; fine motor skills and bimanual coordination are also involved.
Moreover, this kind of activity is important for women to maintain their social
role as housewives. The assessment was done before and after the training and
included: The Unified Parkinson’s Disease Rating Scale (UPDRS), Parkinson’s Disease Quality of Life questionnaire (PDQL), Schwab & England Scale, Functional
Independence Measure (FIM) and a cooking test. The training consisted of 10
group sessions of 90 minutes each one. At the end of the cooking training, the
level of disability, measured by the UPDRS, decreased for all participants as
well as the time required to perform a cooking test. Scores on other test were unvaried. A cooking training may
be useful to improve the course of the Parkinson’s disease and should be
included in a comprehensive rehabilitation program.
Cite this paper
Piccoli, S. , Pizzighello, S. , Gava, C. and Martinuzzi, A. (2018) Occupational Training for Women with Parkinson’s Disease: An Experience of Cooking Activities. Psychology, 9, 977-984. doi: 10.4236/psych.2018.95061.
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