Pilot Study on Nutrition and Cooking Education Seminars for Young Adults with Intellectual Disabilities

Abstract

Abstract Objectives Obesity and irregular food behaviors are prevalent in populations with intellectual disabilities. Nutrition and cooking education would be particularly useful in this population to improve health and independent living skills. This pilot study assessed the feasibility, acceptability, and attitudes of nutrition and cooking seminars in young adults living with intellectual disabilities. Methods We assessed 12 young adults living with intellect disabilities, who were enrolled in a University program to gain independent living skills. A registered dietitian conducted the seminars, which included 6 modules on topics related to basic nutrition, food safety, food preparation, food measurements, and basic cooking skills. In addition, the participants actively participated in food preparation and basic cooking skills. A pre and post-test was provided to assess basic nutrition knowledge, confidence in cooking skills and acceptance of the program. Descriptive statistics and Wilcoxon Signed Rank test were completed. Results The mean age of the participants was 24.5 ± 1.7 years and 69% were males. A trend towards significance was seen with an increase in participants’ basic nutrition knowledge, a 24% increase in their knowledge of fruit and vegetable recommendations (67% to 91%, P = 0.180). Confidence in following a simple recipe (42 to 82%, P = 0.257), 64% willing to change the foods they eat daily, and an increase in being extremely confident in trying new foods (42% to 55%, P = 0.096) was demonstrated. An increase in enjoyment of cooking (42% to 82%) was also found, however only 36% said they applied their new cooking skills at home. None of the participants stated they were “not confident” in following a simple recipe or cooking from raw/basic ingredients after completion of the seminars. Conclusions This small study highlights the positive attitudes of the participants towards a program that may improve their knowledge of nutrition and cooking. Due to the limited length of the nutrition education seminars and a relatively small sample size, more associations could not be drawn from the data. Nevertheless, our results indicate a need for a program that would continue to increase their basic nutrition knowledge and make them more confident in their cooking abilities and independent living skills. Funding Sources FIU EMBRACE.