Barrier-free kitchen applications from the perspective of educator and family: Example of Afyonkarahisar province

The barrier-free gastronomy process is a new field that aims to eliminate physical, social and emotional barriers experienced in the disabled eating process and develops special designs and solutions. For this purpose, barrier-free gastronomy carried out for disabled individuals in Afyonkarahisar is recorded. As a result of the research, it was determined that the only barrier-free gastronomy practices currently active in Afyonkarahisar are provided at the Barrier-Free Gastronomy Kitchen and Therapy Center. This ability was carried out on disabled families and educators receiving training at the Barrier-Free Gastronomy Kitchen and Therapy Center between 12.12.2024 and 27.12.2024, focus group studies focused on semi-development questions were conducted. The duration of focused group relations conducted with a total of 8 people in the study was 3 hours, 53 minutes and 84 seconds. A deciphering process was applied to make the data ready for analysis, and the deciphered data was collected under common themes and performed with the descriptive analysis method. It has been shown that extensive, barrier-free gastronomy applications increase social life for the disabled, strengthen their pain, increase their physical and mental abilities, provide new culinary information and form them socially. However, this arrangement has been spread over a long period of time and the results have emerged. In addition, suggestions have been made that the barrier-free gastronomy applications in the center should be enriched and more comprehensive training should be provided. Keywords: Disability, barrier-free gastronomy, barrier-free kitchen, Barrier-Free Gastronomy Kitchen and Therapy Center.