Feasibility and Acceptability of a Culinary Nutrition Programme for Adults with Mild-to-Moderate Intellectual Disability: FLIP Food and Lifestyle Information Programme
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| Title: | Feasibility and Acceptability of a Culinary Nutrition Programme for Adults with Mild-to-Moderate Intellectual Disability: FLIP Food and Lifestyle Information Programme |
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| Language: | English |
| Authors: | R. C. Asher, V. A. Shrewsbury, B. Innes, A. Fitzpatrick, S. Simmonds, V. Cross, A. Rose, E. Hinton, C. E. Collins |
| Source: | Journal of Applied Research in Intellectual Disabilities. 2024 37(5). |
| Availability: | Wiley. Available from: John Wiley & Sons, Inc. 111 River Street, Hoboken, NJ 07030. Tel: 800-835-6770; e-mail: cs-journals@wiley.com; Web site: https://www.wiley.com/en-us |
| Peer Reviewed: | Y |
| Page Count: | 15 |
| Publication Date: | 2024 |
| Document Type: | Journal Articles Reports - Research |
| Descriptors: | Foreign Countries, Mild Intellectual Disability, Nutrition, Moderate Intellectual Disability, Program Effectiveness, Nutrition Instruction, Adults, Food, Foods Instruction, Cooking Instruction, Daily Living Skills, Health Promotion, Learner Engagement, Accessibility (for Disabled), Student Volunteers, Service Learning |
| Geographic Terms: | Australia |
| DOI: | 10.1111/jar.13281 |
| ISSN: | 1360-2322 1468-3148 |
| Abstract: | Background: Culinary nutrition education can support improved diet-related health and wellbeing. This pre-post pilot study aimed to assess feasibility and acceptability of an eight-session culinary nutrition programme, the Food and Lifestyle Information Programme (FLIP), for adults with mild-to-moderate intellectual disability. A secondary aim was to evaluate preliminary programme effectiveness. Method: Participants were recruited through a disability service provider. Feasibility measures were: recruitment and retention; implementation; engagement and participation; adverse outcomes; and feasibility of outcome measures. Acceptability was assessed using an interactive process evaluation. Effectiveness measures included cooking frequency, cooking and food skill confidence and diet quality. Results: Six of eight participants completed the intervention with high attendance and programme engagement. FLIP was well received by participants and support workers. No adverse outcomes occurred. Diet quality was feasible to assess. Conclusions: Findings can inform content, delivery and evaluation of future culinary nutrition programmes for adults with mild-to-moderate intellectual disability. |
| Abstractor: | As Provided |
| Entry Date: | 2024 |
| Accession Number: | EJ1435676 |
| Database: | ERIC |
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