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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| Authors: | Asher, R. C. (AUTHOR), Shrewsbury, V. A. (AUTHOR), Innes, B. (AUTHOR), Fitzpatrick, A. (AUTHOR), Simmonds, S. (AUTHOR), Cross, V. (AUTHOR), Rose, A. (AUTHOR), Hinton, E. (AUTHOR), Collins, C. E. (AUTHOR) |
| Source: | Journal of Applied Research in Intellectual Disabilities. Sep2024, Vol. 37 Issue 5, p1-15. 15p. |
| Subjects: | Lifestyles, Cooking, Food quality, Evaluation of human services programs, Pilot projects, Confidence, Descriptive statistics, Pre-tests & post-tests, Nutrition education, Adults |
| 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. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Applied Research in Intellectual Disabilities is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Psychology and Behavioral Sciences Collection |
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| 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. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 13602322 |
| DOI: | 10.1111/jar.13281 |
