Cuisine et schizophrénie: activité carrefour d'une évaluation écologique, ergothérapique et neuropsychologique.

In this exploratory study, the authors examine the various occupational and neuropsychological assessments used to analyze deficits qualitatively and quantitatively in patients with schizophrenia. Considering that it is necessary to further explore their repercussion on the performance of activity of daily living (ADL) and domestic activities (DA), they thus attempt to verify if the distinction between two levels of functional autonomy could translate at the cognitive and clinical levels in (25) 23 patients included in a program destined to young adults (schizophrenia spectrum DSM-IV criteria) in Montréal. These patients had the opportunity, within the clinical program, to submit to neuropsychological evaluations as well as evaluations offered by the occupational therapy service thanks to a tool frequently used by occupational therapists entitled Assessment of Motor and Process Skills (AMPS). The objective of this article is to conjugate two possible perspectives, drawn from two different disciplines, on a very current human activity such as "preparing meals" in people suffering from schizophrenia and which functioning of daily life is disturbed.