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Observed dietary intake in adults with intellectual disability living in the community
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.ORCID iD: 0000-0002-3882-2785
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Government.
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2008 (English)In: Food & Nutrition Research, ISSN 1654-6628, Vol. 52Article in journal (Refereed) 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.

Place, publisher, year, edition, pages
Co-Action Publishing , 2008. Vol. 52
Keyword [en]
diet, food record, dietary habits, fruit and vegetable, intellectual disability, community residence
National Category
Food Science
Research subject
Nutrition
Identifiers
URN: urn:nbn:se:uu:diva-86988DOI: 10.3402/fnr.v52i0.1857OAI: oai:DiVA.org:uu-86988DiVA: diva2:128068
Available from: 2008-12-16 Created: 2008-12-11 Last updated: 2016-10-03
In thesis
1. Food Related Activities and Food Intake in Everyday Life among People with Intellectual Disabilities
Open this publication in new window or tab >>Food Related Activities and Food Intake in Everyday Life among People with Intellectual Disabilities
2010 (English)Doctoral thesis, comprehensive summary (Other academic)
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.

Place, publisher, year, edition, pages
Uppsala: Acta Universitatis Upsaliensis., 2010. 65 p.
Series
Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Social Sciences, ISSN 1652-9030 ; 64
Keyword
Nutrition, Intellectual disability, food security, community living
Research subject
Nutrition; Domestic Sciences
Identifiers
urn:nbn:se:uu:diva-131328 (URN)978-91-554-7904-6 (ISBN)
Public defence
2010-11-12, C8:305, BMC, Husargatan 3, Uppsala, 09:15 (Swedish)
Opponent
Supervisors
Available from: 2010-10-22 Created: 2010-09-29 Last updated: 2011-01-13Bibliographically approved

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Adolfsson, PäiviMattsson Sydner, YlvaFjellström, ChristinaAndersson, Agneta

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