Activity analysis (Chopping up vegetable)
Description – cooking is the process of
preparing meal.
Objects used and their properties- Tools
Used
1.
Chopping Board
2.
Chopping Knife
3.
Vegetable
Space Demand – physical environment suitable for the cooking activity
1.
Chopping activity suitable to
be done in kitchen
2.
The chopping board must be on a
table level or suitable height
3.
Activity must be done on a flat
and even surface
4.
Surrounding area must be
cleared from cutting area
5.
The floor condition also must
not be slippery while handling with knife
Social Demand-social or cultural issue that required for this
activity
1.
The involvement of group member
consisting of 8 to 12 person in a group
2.
The rules when handling sharp
object must be explain first to patient.
3.
The group member must interact
with each other to determine what type of chopping sizes suitable for the
cooking.
Sequence, timing, & pattern
1.
Steps include:
a.
Selecting the Vegetable
b.
Wash them
c.
Rinse the vegetable
d.
Holding the knife
e.
Grasp the vegetable
f.
Start to chopping the vegetable
g.
Move the chopped vegetable to
appropriate plate
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Required skills (observation Action)
·
The prehension hand skill must
be mastered by the patient in order to sustain this chopping activity
·
The handling of the sharp tools
must be heavily monitored by the therapist at all time.
Required body structure and function
·
Motor skill
o
Need to stabilize upper body ,
spine, pelvic and lower body while standing on the floor
o
Slightly flex the shoulder and
slightly flex the elbow and slightly pronate and flex wrist and flex the hand
and grip the knife in order to chop the vegetable.
o
The proximal stability muscle
must be strengthen to chop the vegetable.
·
Body structure
o
The patient must have body
posture whether in on standing or sitting in wheelchair
o
Both hand must be coordinated
while doing chopping activity
Grading for chopping activity
·
To ensure the patient is capable in
doing chopping activity, grading must be done. Type of grading that can be done
are :
1.
Knife Handle – The knife handle
must be from big to small.
2.
Weight of handle – From light
to heavy
3.
Hardiness of the vegetable –
from soft vegetable eg; tomatoes to hard vegetable eg; potato
4.
Thickness of the vegetable -
from thin vegetable eg; salad to thick vegetable eg; cucumber.
