A remotely-delivered pilot and feasibility program to promote physical and food literacy in adolescents with intellectual disabilities

Abstract

Background: Youth with intellectual disabilities experience disparities in physical activity and diet quality. Physical and food literacy are hypothesised to support adoption of healthy lifestyles; however, few such interventions have been developed for this population.

Method: Participants with intellectual disabilities ages 12-16 years were recruited for a 12-week online sports skills and nutrition education intervention. Feasibility, acceptability, and preliminary efficacy were assessed by attendance, satisfaction, and pre-post measures of motor skills, perceived competence and motivation for physical activity, classifying foods, making healthy choices, and food consumption.

Results: Six teens participated in the program and attended 87.5% of the sessions. Satisfaction data suggested that the program was well-received by both teens and parents. Trends toward improvements on physical activity and nutrition outcome measures were observed.

Conclusions: Preliminary data from this pilot study suggest that physical and food literacy in youth with intellectual disabilities can be improved, which in turn may contribute to the adoption of healthy lifestyles.

Keywords: adolescents; food literacy; intellectual disabilities; physical literacy.

Figure 1.. Preliminary Efficacy of Intervention on Parent-Reported Foods their Child is Willing to Eat.

Vegetables: Asparagus, avocado, beans, broccoli, Brussel sprouts, cabbage, carrots, cauliflower, celery, corn, cucumber, eggplant, green beans, kale, lettuce, mushrooms, olives, onion, peas, peppers, white potatoes (baked, roasted, mashed), fries potatoes/French fries, soybeans/edamame, spinach, sweet potato/yam, tomatoes, summer squash, winter squash (acorn, butternut), and zucchini. Fruits: Fruit salad (mixed fruit), apples, bananas, blackberries, blueberries, cantaloupe, cherries, cranberries, dried fruit, grapefruit, grapes, honeydew melon, kiwi, mango, nectarine/peach, oranges, pear, pineapple, plum, raspberries, strawberries, watermelon Proteins: Beef (e.g. steak, pot roast, roast beef, meatloaf), lamb, chicken, turkey, pork, ham, cured deli meat (e.g. salami, pepperoni, bologna), hot dogs, hamburger/cheeseburger, sausage, bacon, eggs, white fish (e.g. fish sticks, haddock, cod), oily fishes (e.g. salmon, tuna, swordfish), shellfish (e.g. clams, scallops, shrimp), tofu, nut butter (e.g. peanut butter, almond butter, cashew butter), and nuts (e.g. peanuts, almonds, cashews). Grains: Cold breakfast cereal, hot breakfast cereal (e.g. oatmeal, cream of wheat, grits), English muffins, bagels, bread/rolls, pastries (e.g. muffin, Danish, donut, quick bread, toaster pastries), pancakes, waffles, French toast, rice, white or brown), other grains (e.g. quinoa, kasha, couscous, bulgur), noodles/pasta, plain – no sauce, crackers (e.g. goldfish, saltines, ritz, wheat thins), and popcorn. Dairy: Cheese, cottage cheese, yogurt, and milk.

Figure 2.. Preliminary Efficacy of Intervention on Eating Behavior (N=6).