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The 130th Annual Meeting of APHA |
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The 130th Annual Meeting of APHA |
Kathleen Humphries, PhD1, Meg A Traci, PhD2, and Tom Seekins, Phd1. (1) Rural Institute on Disabilities, University of Montana, 52 Corbin, Missoula, MT 59812, 406-243-2460, drkathy@selway.umt.edu, (2) Rural Institute on Disabilities, The University of Montana, 52 Corbin Hall, Missoula, MT 59812
Diet-related chronic disease and secondary conditions in adults with developmental disabilities are receiving more attention from nutrition researchers. In a group of adults surveyed recently, nutrition emerged as a potential risk or preventive factor for a variety of health and medical conditions secondary to their primary developmental disability. In this study, diets and food disappearance data were examined to assess the adequacy of available nutrition in a sample of adults with developmental disabilities living in supported residences. Diets were examined for adequacy, variety, calcium, fruits and vegetables, fat, saturated fat, and cholesterol, sodium, folate, iron, alcohol, and "junk food." Interviews and observations were completed leading to a description of food habits at the residences that influence the residents' dietary choices. Food habits issues include menu planning, staff training and behavior, consumer autonomy, resident composition of the home and those residents' individual nutrition needs. These food habits issues are the keys to improving dietary quality through targeted interventions and creating teaching and support tools.
Learning Objectives:
Keywords: Food and Nutrition, Disability
Related Web page: ruralinstitute.umt.edu/rtcrural/health/RuH.htm
Presenting author's disclosure statement:
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.