Food selection and preparation by a group of mildly mentally handicapped students

• Main Author: Meredith, Gaye
• Format: Others
• Language: en
• Published: McGill University 1991
• Subjects: Youth with mental disabilities > Nutrition.; Food preferences > Case studies.; Cookery for people with mental disabilities > Case studies.
• Online Access: http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60427

Food choices, food purchases and convenience food preparation by a group of mildly intellectually handicapped students are investigated. These students attend John Grant High School, in Lachine, Quebec, for continued academic intervention and vocational training. Results indicate most of these young adults make food choices based on a desire for good nutrition. There is a significant correlation (p $<$ 0.05) between nutrition knowledge and choosing nutritious foods in this sample. Yet the knowledge needed to make sound food choices is insufficient, as is the knowledge of food marketing. Families are the major influence on food selection and preparation, but as a source of information are found to be lacking. At school, home economics contributed most to students' knowledge of foods. Students found food preparation instructions particularly difficult to follow; students who had repeatedly prepared foods had greater success in producing an acceptable outcome. For this population practice is needed in making optimal food choices, menu planning and food preparation.