The development of activities for seniors can sometimes fall into the ‘too-hard’ pile for providers. Understandably the strain on resources and increased compliance has made developing new initiatives difficult.
But in understanding that at every age, the need for learning, purpose and focus endures, crafting interesting, tactile and social activities is critical for the benefit of seniors and front-line staff alike.
It may not all have to fall on providers to create these activities, as seen in Tokyo, Japan, the restaurant and hospitality sector has seen cross-over with aged care in the form of what’s been coined “special day care centers” that have developed spaces and programs to provide involved cooking classes to seniors.
Having reached the proud marker of 10 years in operation, the Nanairo Cooking Studio highlights that private commercial spaces have a vital part to play in contributing and collaborating with the aged sector to see seniors thrive and develop skills in their 80, 90s and beyond.
The dishes that Naniro Cooking Studio works through are neither simple nor bland. The center itself has been designed to be safe for seniors to move about freely while still being able to be cared for my carers and aged-care staff.
Particularly of note, design care went into making the space look and feel authentically like a café, with clean and stylish design flourishes.
Local Japanese media was told that the seniors went through learning to cook a full course meal, at 5 dishes long, no participants flagged or wanted to stop. The interesting variety of “fish hamburgers, chicken with edamame beans, rice with seafood, potato soup, and salad” was likely mouth watering for all.
The seniors shared that “Everyone enjoyed cooking together.” It was an activity that brought seniors of all abilities to a focused and purposeful time. Some seniors who were in wheelchairs found no difficulty in participating and chopping with gusto.
Noriko Kageyama, 85, who uses a wheelchair shared, “I can cook even when sitting. I have a good time cooking and laughing with others.”
When interviewed Misako Mori, at 88 years old, showed that at no point does the human mind stop craving being challenged, that while like some us slips into simplicity in the routine, “At home I make simple food”, she enjoyed the cooking class because “Here, there are many things to cook. It’s fun.”
The seniors who took the class expressed that they felt edified and proud due to the high caliber of “real chefs” that taught them the cooking class. Additionally the recipes didn’t shy away from dexterous tasks and extra steps to provide the opportunity for the seniors to practice developing cooking skills.
The seniors were able to take the food they prepared, to eat personally at their home or residential care facility, and encouraged to share with their families and carers. This sense of agency and ability to contribute is critical to the well-being of all humans, no matter age.
A member of staff at the center, Misako Kaminaga, shared that, “Cooking helps seniors enjoy their day. They can be active, learn new things, and feel happy making something good.”
The Nanairo Cooking studio offers an encouraging blueprint for aged care reformers across the world. As Australia works towards the reform act for November 1, aiming to enter into a phase of sector wide sustainability and rights-based aged care, listening and responding to alternative solves is worthwhile.
A collaborative approach with outside sectors may hold answers to a financially sustained and person-centred provision of care.
