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

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...

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Bibliographic Details
Published in:Journal of intellectual disabilities 2014-09, Vol.18 (3), p.270-281
Main Authors: Bennett, Annemarie E, Cunningham, Cara
Format: Article
Language:English
Subjects:
Administrator Attitudes
Adult and adolescent clinical studies
Adult Education
Adult Students
Adults
Biological and medical sciences
Cooking
Cooking Instruction
Course Evaluation
Dietetics
Focus Groups
Food preparation
Foreign Countries
Home environment
Independent living
Intellectual deficiency
Intellectual disabilities
Learning disabilities
Learning disabled people
Medical sciences
Mild Intellectual Disability
Moderate Intellectual Disability
Psychology. Psychoanalysis. Psychiatry
Psychopathology. Psychiatry
Semi Structured Interviews
Skills
Social groups
Social interaction
Student Attitudes
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Summary: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.
ISSN:1744-6295
1744-6309
DOI:10.1177/1744629514544074