Abstract
The effects of shared cooking within the living unit of a nursing home for elderly with independent living unit were investigated in respect of the resident's dietary behavior, state of nutrition and mental health, when compared these parameters with centralized cooking. The number of residential subjects was 39 (3 males and 36 females with an average age of 84.4±6.9 years). A questionnaire study about the states of each resident was made by individually interviewing the care staff (8 persons) and cooking staff (5 persons) who were working there before introducing cooking within the living unit. Case records of the residents by a registered dietitian were also analyzed. The quality of life of the residents was investigated by using the modified multi-dimensional observation scale for elderly subjects (MOSE). Placing the kitchen in the unit increased conversation among the residents and with the cooking staff through resident participation while preparing meals. This improved dietary behavior, nutritional state, the ability of verbal communication and the resident's expression of their will. The shared activity in daily cooking within the living unit between the residents and cooking staff had positive effects on the residents and resulted in better services to increase the quality of life of the residents.
