Observed dietary intake in adults with intellectual disability living in the community

Abstract

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 (4.9Á14 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 (3209221 g) as well as dietary fiber (2199.6 g) was generally low. For four vitamins and two minerals, 19Á34% of subjects showed an intake below average requirement (AR). The physical activity level (PAL) was low for all individuals (1.49 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.

Foodwork among people with intellectual disabilities and dietary implications depending on staff involvement

“…The results from the participant observations that were directed to the social aspects on meals are reported elsewhere (Adolfsson, Mattsson Sydner, and Fjellströ m, forthcoming). Main results from the assisted food records describing individual dietary habits, focusing on food and meal patterns as well as on energy and nutrients have been reported earlier (Adolfsson et al 2008).…”

Optimal nutrition for bone health in people with a learning disability

“…vegetables is generally below that found in the general population (Adolfsson et al, 2008) adding further insult to bone integrity.…”

A healthy diet to reduce the risk of dementia in people with a learning disability

“…Studies on dietary intakes of people with a learning disability have reported an increase in snacking between meals as well as an increased consumption of bread, cakes, meat products and milk and reduced consumption of fruit and vegetables compared to the general population (Adolfsson et al 2008). This is corroborated by recommended daily intakes and biochemical markers of micronutrients not meeting the recommended amounts (Hoey et al 2016).…”