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

Hdl Handle:
http://hdl.handle.net/10147/611403
Title:
A qualitative evaluation of a healthy cookery course in Ireland designed for adults with mild to moderate intellectual disability.
Authors:
Bennett, Annemarie E; Cunningham, Cara
Citation:
A qualitative evaluation of a healthy cookery course in Ireland designed for adults with mild to moderate intellectual disability. 2014, 18 (3):270-281 J Intellect Disabil
Publisher:
Sage Publications
Journal:
Journal of intellectual disabilities : JOID
Issue Date:
6-Aug-2014
URI:
http://hdl.handle.net/10147/611403
DOI:
10.1177/1744629514544074
PubMed ID:
25099009
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.
Item Type:
Article
Language:
en
Description:
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.
Keywords:
DIET; INTELLECTUAL DISABILITIES; NUTRITION
ISSN:
1744-6309

Full metadata record

DC FieldValue Language
dc.contributor.authorBennett, Annemarie Een
dc.contributor.authorCunningham, Caraen
dc.date.accessioned2016-06-01T15:37:50Zen
dc.date.available2016-06-01T15:37:50Zen
dc.date.issued2014-08-06en
dc.identifier.citationA qualitative evaluation of a healthy cookery course in Ireland designed for adults with mild to moderate intellectual disability. 2014, 18 (3):270-281 J Intellect Disabilen
dc.identifier.issn1744-6309en
dc.identifier.pmid25099009en
dc.identifier.doi10.1177/1744629514544074en
dc.identifier.urihttp://hdl.handle.net/10147/611403en
dc.descriptionAdults 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.en
dc.description.abstractAdults 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.en
dc.languageENGen
dc.language.isoenen
dc.publisherSage Publicationsen
dc.rightsArchived with thanks to Journal of intellectual disabilities : JOIDen
dc.subjectDIETen
dc.subjectINTELLECTUAL DISABILITIESen
dc.subjectNUTRITIONen
dc.titleA qualitative evaluation of a healthy cookery course in Ireland designed for adults with mild to moderate intellectual disability.en
dc.typeArticleen
dc.identifier.journalJournal of intellectual disabilities : JOIDen
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