- Title
- Designing the Food and Lifestyle Information Program (FLIP) culinary nutrition intervention for adults with mild-to-moderate intellectual disability
- Creator
- Asher, Roberta C.; Shrewsbury, Vanessa A.; Innes, Beth; Fitzpatrick, Arron; Simmonds, Sarah; Collins, Clare E.
- Relation
- Journal of Human Nutrition and Dietetics Vol. 37, Issue 4, p. 1109-1122
- Publisher Link
- http://dx.doi.org/10.1111/jhn.13329
- Publisher
- Wiley-Blackwell
- Resource Type
- journal article
- Date
- 2024
- Description
- Background: People with intellectual disability have diverse needs and experience higher rates of diet-related chronic disease such as type 2 diabetes compared to people without disability. However, they are infrequently included in development and implementation of interventions to address diet-related chronic disease. The present study describes the process to plan, develop and refine the Food and Lifestyle Information Program (FLIP) culinary nutrition intervention for adults with mild-to-moderate intellectual disability. Methods: The project was initiated by a disability service provider and was guided by the Cook-Ed™ model and inclusive research principles. Initially the disability service provider and academic research team members co-designed pre-program consultation and pilot studies, and draft program resources. Pre-program consultation explored paid disability support worker (n = 10) perceptions of cooking and food skills, nutrition priorities and optimal program format, which guided further program drafting. Program resources and pilot study design were further developed and refined with co-researchers with lived experience of intellectual disability who attended a pre-pilot and then pilot study sessions as remunerated co-facilitators. Results: Key characteristics of the FLIP intervention arising from pre-program consultation included providing cooking task instruction in small steps, enabling participant choice in program activities, promoting an inclusive and social atmosphere, and providing paper-based resources. Conclusions: FLIP intervention co-design was enabled through ongoing input from the disability service provider and people with lived experience of intellectual disability. Evaluation of FLIP feasibility, acceptability and preliminary effectiveness to improve diet-related health is underway.
- Subject
- co-design; culinary nutrition; health promotion; inclusive research; intellectual disability; nutrition; SDG 3; Sustainable Development Goals
- Identifier
- http://hdl.handle.net/1959.13/1509779
- Identifier
- uon:56303
- Identifier
- ISSN:0952-3871
- Language
- eng
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