Affiliations: [a] Division of Occupational Therapy, Department of NVS, Karolinska Institutet, Stockholm, Sweden | [b] School of Health and Technology, Royal University of Technology, Stockholm, Sweden
Abstract: The aim of this study was to generate new knowledge as basis for the design of kitchens and kitchen products that support ageing persons with cognitive impairments in kitchen activities within the cultural context of Swedish contemporary middle class society. Existing knowledge on the issue was collected through a review of the literature on previous research and through focus group discussions with those identified as experts in the area, including persons with cognitive impairments and their kin, occupational therapists and researchers. The analysis of the existing knowledge identified three important domains of kitchenrelated activities – 1) storing, cooking and eating food, 2) socialising activities, 3) organising everyday life for oneself and the family – and four principles for design of a cognitive kitchen – a) Safety; b) Support for order and structure, c) Simplicity: easy to understand, easy to use and d) Guidance through recognition and intuition. Suggestions as to how the identified principles can be implemented to support persons with cognitive impairments in the identified domains of kitchen-related activities were developed and presented to stakeholders in a second round of focus groups to gather their reflections. This article presents and discusses suggestions for design of a “cognitive kitchen” developed through the study.
