This study aimed to examine if focusing on 2 types of cooking tasks, such as “cutting” and “kneading by hand,” affects a cookʼs mood and anxiety. We assessed 25 male and female university freshmen students using scores of the State-Trait Anxiety Inventory Form JYZ and Profile of Mood States as indicators. To conduct the survey, 11 students were assigned the “cutting” task and 14 were assigned the “kneading by hand” task. The two target groups were compared based on whether they performed each task or not, and a pre-post comparison was conducted prior to and post the cooking process. It was observed that the state anxiety, trait anxiety, and total mood disturbance decreased for both the cooking tasks, for both conditions (with or without performing the task). On the POMS subscale, students who performed “kneading by hand” showed a significant reduction in “anger-hostility,” with a significant increase in “vigor.” “Fatigue,” “depression,” and “tension-anxiety” reduced significantly with or without performing the task, while “confusion” did not show any significant change in either of the groups. In the case of the “cutting” task, there was a significant decrease in “depression,” “tension-anxiety,” and “confusion” with task performance, while “fatigue” decreased significantly with or without performing the task, and “anger-hostility” as well as “vigor” did not show any significant change.
In each group, different effects were observed using the POMS subscale with and without performing the task. This difference may be attributable to the difference in the tactile sensation during the cooking task, depending on whether an individual directly touch the ingredients or not. By partially changing the details of the cooking tasks, it was possible to further clarify the effects of cooking on a cookʼs anxiety and mood. Therefore, it was possible to clarify the relationship of cooking tasks with mind and body.
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