A qualitative evaluation of a healthy cookery course in Ireland designed for adults with mild to moderate intellectual disability. (September 2014)

• Record Type: Journal Article
• Authors: Bennett, Annemarie E; Cunningham, Cara
• Is Part Of: Journal of intellectual disabilities. Volume 18:Number 3(2014:Sep.)
• Page Start: 270
• Page End: 281
• Publication Date: 2014-09
• Subjects: adults -- intellectual disability -- independent living -- healthy cooking -- healthy diet; Mental retardation -- Periodicals; People with mental disabilities -- Periodicals; Learning disabilities -- Periodicals; Handicap intellectuel; Trouble d'apprentissage; Handicapé mental; Périodique électronique (Descripteur de forme); Ressource Internet (Descripteur de forme); 362.1968588
• DOI: 10.1177/1744629514544074
• Languages: English
• ISSNs: 1744-6295

Abstract

Adults with an intellectual disability have poorer diets than the general adult population. The Able 2 Cook 4 Health cookery course aims to improve the diets of adults with mild to moderate intellectual disability. This study aims to evaluate the course by obtaining the views of course participants and the views of managers hosting the course. Thirty course participants took part in focus groups. Five managers hosting the course participated in a semi-structured interview. Positive features of the course included the group cooking, social interaction and course instructors. Collaboration between centres hosting the course and participants' home environment is needed to help transfer the skills learned to all home settings. The Able 2 Cook 4 Health cookery course provided participants with an important social outlet to learn essential occupational skills. These findings could particularly influence the diets of adults with an intellectual disability moving into independent living.