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Designing the Food and Lifestyle Information Program (FLIP) culinary nutrition intervention for adults with mild-to-moderate intellectual disability.
Asher, Roberta C; Shrewsbury, Vanessa A; Innes, Beth; Fitzpatrick, Arron; Simmonds, Sarah; Collins, Clare E.
Afiliación
  • Asher RC; School of Health Sciences, College of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW, Australia.
  • Shrewsbury VA; Food and Nutrition Research Program, Hunter Medical Research Institute, New Lambton Heights, NSW, Australia.
  • Innes B; School of Health Sciences, College of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW, Australia.
  • Fitzpatrick A; Food and Nutrition Research Program, Hunter Medical Research Institute, New Lambton Heights, NSW, Australia.
  • Simmonds S; Sports 4 All, Fern Bay, Newcastle, NSW, Australia.
  • Collins CE; School of Health Sciences, College of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW, Australia.
J Hum Nutr Diet ; 37(4): 1109-1122, 2024 Aug.
Article en En | MEDLINE | ID: mdl-38923091
ABSTRACT

BACKGROUND:

People 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.

METHODS:

The 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.

RESULTS:

Key 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.

CONCLUSIONS:

FLIP 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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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Culinaria / Discapacidad Intelectual Límite: Adult / Female / Humans / Male / Middle aged Idioma: En Revista: J Hum Nutr Diet Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2024 Tipo del documento: Article País de afiliación: Australia Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Culinaria / Discapacidad Intelectual Límite: Adult / Female / Humans / Male / Middle aged Idioma: En Revista: J Hum Nutr Diet Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2024 Tipo del documento: Article País de afiliación: Australia Pais de publicación: Reino Unido