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Food Related Activities and Food Intake in Everyday Life among People with Intellectual Disabilities
Uppsala universitet, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Samhällsvetenskapliga fakulteten, Institutionen för kostvetenskap.
2010 (engelsk)Doktoravhandling, med artikler (Annet vitenskapelig)
Abstract [en]

The aim of this thesis was to study food, eating and meals in the everyday life of 32 women and men with intellectual disabilities (IDs) who require varying levels of supervision. They lived in supported living (rather independently) or group homes in community-based home-like settings. Observations during 3 days, assisted food records and anthropometric measurements were used to collect data. Dietary intake on the group level showed a varied diet and sufficient intake of all micronutrients, but a low dietary fibre intake. On the individual level, inadequate intake of micronutrients was observed, with many participants being obese, overweight or underweight. Everyday support with food, eating and meals was seen in four praxis: foodwork by oneself for oneself, foodwork in co-operation, foodwork disciplined by staff and foodwork by staff. These four practices resulted in large variations in dietary intake. The first praxis entailed more convenience food and less vitamins, the second and third, more fresh ingredients and high energy intake, and the fourth, low energy intake but rather high intake of vitamins. Sharing of meals was least common in supported living and more common in group homes and daily activity centres. The participants’ social eating spheres consisted mostly of other people with ID and staff members, and seldom other people. Whereas some preferred solitary eating, many participants considered eating together as important, but required staff support in establishing commensality. However, disturbing behaviour, as determined by the staff, could result in solitary eating. In conclusion, supporting the group rather than the individual sometimes created less favourable dietary, eating and meal outcomes. This problem needs to be addressed in order to establish food security at the individual level. In addition, actions should be taken to ensure that people with intellectual disabilities receive sufficient support to meet their individual needs and aspirations.

sted, utgiver, år, opplag, sider
Uppsala: Acta Universitatis Upsaliensis. , 2010. , s. 65
Serie
Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Social Sciences, ISSN 1652-9030 ; 64
Emneord [en]
Nutrition, Intellectual disability, food security, community living
Forskningsprogram
Nutrition; Hushållsvetenskap
Identifikatorer
URN: urn:nbn:se:uu:diva-131328ISBN: 978-91-554-7904-6 (tryckt)OAI: oai:DiVA.org:uu-131328DiVA, id: diva2:354162
Disputas
2010-11-12, C8:305, BMC, Husargatan 3, Uppsala, 09:15 (svensk)
Opponent
Veileder
Tilgjengelig fra: 2010-10-22 Laget: 2010-09-29 Sist oppdatert: 2011-01-13bibliografisk kontrollert
Delarbeid
1. Observed dietary intake in adults with intellectual disability living in the community
Åpne denne publikasjonen i ny fane eller vindu >>Observed dietary intake in adults with intellectual disability living in the community
Vise andre…
2008 (engelsk)Inngår i: Food & Nutrition Research, ISSN 1654-6628, Vol. 52Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Background: Knowledge is lacking about dietary habits among people with intellectual disability (ID) living in community residences under new living conditions.

Objective: To describe the dietary habits of individuals with ID living in community residences, focusing on intake of food, energy and nutrients as well as meal patterns.

Design: Assisted food records and physical activity records over a 3-day observation period for 32 subjects.

Results: Great variation was observed in daily energy intake (4.9-14 MJ) dispersed across several meals, with on average 26% of the energy coming from in-between-meal consumption. Main energy sources were milk products, bread, meat products, buns and cakes. The daily intake of fruit and vegetables (320_221 g) as well as dietary fiber (21_99.6 g) was generally low. For four vitamins and two minerals, 19-34% of subjects showed an intake below average requirement (AR). The physical activity level (PAL) was low for all individuals (1.4_0.1).

Conclusion: A regular meal pattern with a relatively high proportion of energy from in-between-meal eating occasions and a low intake of especially fruits were typical of this group of people with ID. However, the total intake of energy and other food items varied a great deal between individuals. Thus, every adult with ID has to be treated as an individual with specific needs. A need for more knowledge about food in general and particularly how fruit and vegetables could be included in cooking as well as encouraged to be eaten as inbetween-meals seems imperative in the new living conditions for adults with ID.

sted, utgiver, år, opplag, sider
Co-Action Publishing, 2008
Emneord
diet, food record, dietary habits, fruit and vegetable, intellectual disability, community residence
HSV kategori
Forskningsprogram
Näringslära
Identifikatorer
urn:nbn:se:uu:diva-86988 (URN)10.3402/fnr.v52i0.1857 (DOI)
Tilgjengelig fra: 2008-12-16 Laget: 2008-12-11 Sist oppdatert: 2018-08-09
2. Foodwork among people with intellectual disabilities and dietary implications depending on staff involvement
Åpne denne publikasjonen i ny fane eller vindu >>Foodwork among people with intellectual disabilities and dietary implications depending on staff involvement
2012 (engelsk)Inngår i: Scandinavian Journal of Disability Research, ISSN 1501-7419, E-ISSN 1745-3011, Scandinavian Journal of Disability Research, ISSN ISSN 1501-7419, EISSN 1745-3011, Vol. 14, nr 1, s. 40-55Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The food provision for people with intellectual disability (ID) in Sweden is organized within their own households. The aim of this study was to describe how foodwork – planning for meals, shopping for food and cooking – is performed in different social contexts in community settings involving people with ID, staff or both. Dietary intake in the main meals in relation to foodwork practice was also studied. Four different foodwork practices could be distinguished. For some participants only one kind of foodwork practice was found, but for most of them two or more different practices. There was a tendency that food items and dishes chosen and used differed depending on what foodwork practice was performed, which, in turn, affected the nutrient intake. More attention needs to be directed to these everyday matters as a means to increase the quality of support in food for people with ID.

sted, utgiver, år, opplag, sider
London: Taylor & Francis, 2012
Emneord
community housing, foodwork, intellectuel disability, dietary intake
HSV kategori
Forskningsprogram
Nutrition
Identifikatorer
urn:nbn:se:uu:diva-131325 (URN)10.1080/15017419.2010.507384 (DOI)
Tilgjengelig fra: 2010-09-29 Laget: 2010-09-29 Sist oppdatert: 2018-08-09
3. Social aspects of eating events among people with intellectual disability in community living
Åpne denne publikasjonen i ny fane eller vindu >>Social aspects of eating events among people with intellectual disability in community living
2010 (engelsk)Inngår i: Journal of Intellectual & Developmental Disability, ISSN 1366-8250, E-ISSN 1469-9532, Vol. 35, nr 4, s. 259-267Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Background:

In Sweden, a process involving the deinstitutionalisation of services and the establishment of community-based settings for people with intellectual disability has meant changes in meal arrangements. In the present study, we focus on the social arrangements of meals in community-based settings.

Method:

Participant observations were used to study the meals as social events for 32 participants, 9 of whom lived in supported living and 23 in group homes.

Results:

Breakfast and dinner were often eaten alone, while lunch at the daily activity centre and the food eaten between meals snacks were mostly shared with other people. Meals for participants in supported living were seldom social, and meals for participants in the group homes often hierarchical.

Conclusion:

The participants were often limited in choosing their company at meals, which typically consisted of other people with intellectual disability and staff. If they made such choices, they were dependent upon staff support to realise them.

Emneord
Meals, intellectual disability, deinstitutionalisation commensality, community living, nutrition
HSV kategori
Identifikatorer
urn:nbn:se:uu:diva-131326 (URN)10.3109/13668250.2010.513329 (DOI)000284764100005 ()20887234 (PubMedID)
Tilgjengelig fra: 2010-09-29 Laget: 2010-09-29 Sist oppdatert: 2017-12-12
4. Food, eating and meals in the everyday life of individuals with intellectual disabilities - a case study
Åpne denne publikasjonen i ny fane eller vindu >>Food, eating and meals in the everyday life of individuals with intellectual disabilities - a case study
(engelsk)Manuskript (preprint) (Annet vitenskapelig)
Emneord
Intellectual disability; food security; community living
HSV kategori
Forskningsprogram
Kostvetenskap
Identifikatorer
urn:nbn:se:uu:diva-131327 (URN)
Tilgjengelig fra: 2010-09-29 Laget: 2010-09-29 Sist oppdatert: 2012-11-13

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