Abstract TP89: Participation in Kitchen-Related Tasks Among Stroke Survivors: A Qualitative Study

Abstract

Background and Aim: Being able to prepare meals and perform kitchen-related tasks is essential for living independently after stroke, yet receiving less attention when compared with other self-care activities such as toileting. This study sought to understand the survivors’ experiences of how they performed kitchen-related tasks after stroke. Methods: A qualitative study with individual, semi-structured interviews were conducted with a convenience sample of adults who had had a first or recurrent ischemic or hemorrhagic stroke for over one year and were living at home. The survivors shared about their participation in kitchen-related tasks after stroke including boiling water for drinking, meal preparation, and kitchen-related cleaning. Non-participant observation of activities performed by the survivor on a random day was conducted. Assistive aids used by the survivors and home modifications made to facilitate them to perform kitchen-related tasks were recorded. All interview data were transcribed verbatim and analyzed thematically. Results: Twenty survivors with a mean age of 61.40 years old (SD=8.52) were interviewed. They had had a stroke for an average of 10 years (SD=7.33). Four main themes were identified: 1) Being able to prepare meals symbolized achievement of independence in daily living and recovery, and eager to be able to do it. 2) Simple cooking or minimal participation in kitchen-related tasks even two to three years after stroke, feeling dependent in choices of food. 3) Common factors affecting their participation included being hesitant, barred by family members, safety concerns, reduced activity tolerance to stand during cooking, and inconvenience or inabilities to perform tasks with one hand such as cutting food, or holding a kettle filled with water. 4) Limited knowledge regarding adaptive tools facilitating their performance of kitchen-related tasks. More suggestions on cost-effective and pragmatic strategies and tools to prepare meals with one hand were desired. Conclusions: The findings suggested that the chronic stroke survivors had inadequate knowledge and skills to perform kitchen-related tasks. Suggestions on appropriate use of adaptive tools for cooking with one hand and innovative skill training are needed.