Nutrition and Food Skills Education: For Adults with Developmental Disabilities

Johnson, Shanthi; Hobson, Sandra; Garcia, Alicia C.; Matthews, June

doi:10.3148/72.1.2011.7

Cited by 10 publications

(8 citation statements)

References 18 publications

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“…They are often energy dense, with high fat and salt content, and often low in vegetables and fiber. Regular consumption of convenience food has been reported in adults with ID living in community residences ( 22 ). The consumption of precooked meals together with soft drinks is an important topic to investigate in groups of persons with ID, because of their possible influence on the risk of developing obesity, and the quality of diet ( 23 ).…”

mentioning

confidence: 99%

Dietary aspects related to health and obesity in Williams syndrome, Down syndrome, and Prader–Willi syndrome

Nordstrøm

Paus

Andersen

et al. 2015

Food & Nutrition Research

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BackgroundDietary aspects that might contribute to development of obesity and secondary conditions are not well documented in genetic subgroups associated with intellectual disability.ObjectiveTo describe the intake frequencies of selected foods in participants with Prader–Willi syndrome (PWS), Down syndrome (DS), and Williams syndrome (WS), and investigate the association with body mass index (BMI). To explore food-related autonomy and intake frequencies among persons with DS in different living arrangements.MethodsSelf-reported intake frequencies and measurement of plasma carotenoids and erythrocyte content of omega-3 fatty acids (FAs) were investigated in persons aged 16–42 years, with WS (n=21), DS (n=40), and PWS (n=20).ResultsA larger proportion of participants with PWS showed high-frequency intake of fruits (p=0.012) and vegetables (p=0.004), and had higher plasma carotenoids (p<0.001) compared to participants with DS and WS. Furthermore, a larger proportion of participants with WS were low-frequency consumers of fish (p=0.005), less likely to use omega-3 FA supplements (p=0.023), and had reduced erythrocyte concentrations of long-chain omega-3 FAs (p<0.001), compared to participants with PWS and DS. In DS, BMI was negatively associated with plasma carotenoids. Increased proportions of participants living in communities showed high-frequency intake of precooked meals (p=0.030), and a tendency toward high-frequency consumption of soft drinks (p=0.079), when compared to peers living with relatives. Participants in community residences were also more likely to participate frequently in food-related decisions and preparations.ConclusionsPersons with WS had a less-favorable dietary pattern when compared to persons with PWS. A larger proportion of persons living in communities frequently consumed precooked meals and showed a tendency of high-frequency soft drink consumption. Otherwise, their intake frequencies of the investigated foods were similar to those living with relatives, but they participated more frequently in decisions and preparations of foods.

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mentioning

confidence: 99%

Dietary aspects related to health and obesity in Williams syndrome, Down syndrome, and Prader–Willi syndrome

Nordstrøm

Paus

Andersen

et al. 2015

Food & Nutrition Research

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“…This makes us suggest that the inclusive character of the Communal Table could be combined with instrumental support programmes, such as social skills training and interventions to change activity patterns, since these programmes have been found to be most successful in terms of network enlargement for people with MID (Howarth et al, 2016). Such programmes could also address other skills that may be linked-up with the mental and physical health of people with MID, like learning how to select and prepare healthy food (Bennett & Cunningham, 2014; Johnson, Hobson, Garcia, & Matthews, 2011). …”

Section: Discussionmentioning

confidence: 99%

Eating together as a social network intervention for people with mild intellectual disabilities: a theory-based evaluation

Kruithof

Suurmond

Harting

2018

International Journal of Qualitative Studies on Health and Well

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Purpose: People with mild intellectual disabilities (MID) generally live independently among the wider community. This can result in social exclusion and feelings of loneliness. Therefore, social work organizations aim to socially include people with MID through organizing activities in neighbourhoods that should lead to enlarged networks and increased societal participation. The “Communal Table” is such a, group-orientated, intervention that organizes monthly dinners in Amsterdam, the Netherlands. Because little is known about the effectiveness of interventions aiming to bring about social inclusion for people with MID we explored which types of participants were reached and whether and how the intervention brought about the intended outcomes. Methods: We performed a theory-based evaluation, using participatory observations and qualitative interviews (n = 19). The Communal Table attracted a diverse and loyal group of participants. Results: We distinguished four types of participants—lonely participants, activist participants, satisfied participants and calculating participants—whose pre-existing networks played a significant role in their individual needs for support and the outcomes of the intervention. Outcomes reported included experiences of conviviality and warmth, temporary relief of underlying problems and an overall positive opinion about the intervention, but network enlargement or increased societal participation were not reported. Conclusions: Our findings suggest that social network interventions for people with MID should be tailored to participants’ pre-existing networks and related individual needs to be successful.

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“…[25][26][27] Perceived risk of physical injury in preparing meals can be a barrier to people with intellectual disability being included in meal preparation and cooking, which may limit opportunities to develop the skills required for healthy food provision. 28,29 Food preferences, sensory aversions and availability of support to prepare meals can affect healthy food provision priorities and practices of people with intellectual disability. [28][29][30][31][32] Qualitative studies describe the barriers and enablers to healthy eating from the perspective of people with intellectual disability.…”

Section: Introductionmentioning

confidence: 99%

“…28,29 Food preferences, sensory aversions and availability of support to prepare meals can affect healthy food provision priorities and practices of people with intellectual disability. [28][29][30][31][32] Qualitative studies describe the barriers and enablers to healthy eating from the perspective of people with intellectual disability. 28,30,31,33,34 These report that people with intellectual disability are generally able to identify key components of a healthy diet, why nutrition is important and the consequences of unhealthy behaviours, including poor eating habits.…”

Section: Introductionmentioning

confidence: 99%

Designing the Food and Lifestyle Information Program (FLIP) culinary nutrition intervention for adults with mild‐to‐moderate intellectual disability

Asher,

Shrewsbury,

Innes

et al. 2024

J Human Nutrition Diet

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BackgroundPeople with intellectual disability have diverse needs and experience higher rates of diet‐related chronic disease such as type 2 diabetes compared to people without disability. However, they are infrequently included in development and implementation of interventions to address diet‐related chronic disease. The present study describes the process to plan, develop and refine the Food and Lifestyle Information Program (FLIP) culinary nutrition intervention for adults with mild‐to‐moderate intellectual disability.MethodsThe project was initiated by a disability service provider and was guided by the Cook‐Ed™ model and inclusive research principles. Initially the disability service provider and academic research team members co‐designed pre‐program consultation and pilot studies, and draft program resources. Pre‐program consultation explored paid disability support worker (n = 10) perceptions of cooking and food skills, nutrition priorities and optimal program format, which guided further program drafting. Program resources and pilot study design were further developed and refined with co‐researchers with lived experience of intellectual disability who attended a pre‐pilot and then pilot study sessions as remunerated co‐facilitators.ResultsKey characteristics of the FLIP intervention arising from pre‐program consultation included providing cooking task instruction in small steps, enabling participant choice in program activities, promoting an inclusive and social atmosphere, and providing paper‐based resources.ConclusionsFLIP intervention co‐design was enabled through ongoing input from the disability service provider and people with lived experience of intellectual disability. Evaluation of FLIP feasibility, acceptability and preliminary effectiveness to improve diet‐related health is underway.

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Nutrition and Food Skills Education: For Adults with Developmental Disabilities

Cited by 10 publications

References 18 publications

Dietary aspects related to health and obesity in Williams syndrome, Down syndrome, and Prader–Willi syndrome

Dietary aspects related to health and obesity in Williams syndrome, Down syndrome, and Prader–Willi syndrome

Eating together as a social network intervention for people with mild intellectual disabilities: a theory-based evaluation

Designing the Food and Lifestyle Information Program (FLIP) culinary nutrition intervention for adults with mild‐to‐moderate intellectual disability

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