Example of Activity Analysis

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

  

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.