Development of a Structured Cooking Program for Clients at the Senior Care Centres: A Mix-Method Feasibility Study

A 7-week group-based cooking program led by an occupational therapist was developed for older adult clients in Senior Care Centres (SCCs) in Singapore. This study aimed to test this cooking program’s feasibility and clinical effects in a SCC. A mixed-methods study design was implemented over 3 months, which included a 7-week intervention and a booster session 1-month post-intervention. Eligible participants were screened for participation. Feasibility was assessed by recording recruitment, attendance and attrition rates. Pre- and post-assessments, including community mobility, physical function and self-perceived quality of life, at three time points, were conducted to measure functional changes. Quantitative data were analysed using repeated measure analysis of variance, and all interviews were audio-recorded with permission and transcribed verbatim for thematic analysis. Six out of seven participants completed the program with a high attendance rate (80.4%). Participants demonstrated improvements in physical functions and community mobility immediately after the intervention and at a one-month follow-up. Participants shared their motivational factors for participating and demonstrated positive changes in lifestyle routines, dietary habits, and nutritional knowledge. Social and personal factors were found to play a crucial role in their compliance and active participation in the program. Our finding suggests that a structured cooking program for older adults at an SCC is acceptable and feasible in Singapore. Finetuning of the program content is necessary before conducting a larger study.