Twylla Kirchen, Kacey Ewing, Jenny Nguyen and Andrew Peachey
This study evaluated the health benefits of a group-based cooking intervention in a skilled nursing facility. Pre- and post-test measures of depression and autonomy were administered to measure the effectiveness of the intervention. Interview questions were administered to capture the participants’ lived experience. Data analysis using the Wilcoxon Signed Rank Test revealed no statistical significance. Social participation and quality of life were overarching themes that emerged as a result of qualitative data analysis. Clinical results indicate group-based cooking interventions may have potential to improve autonomy, quality of life, social participation, and depression in older adults living in skilled nursing facilities.
English 
Spanish 
Chinese 
German 
French 
Japanese 
Portuguese 
Hindi