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Abstract
This preliminary study characterized the adequacy of planned diets in two community-based, supported-living arrangements for adults with intellectual/developmental disabilities in Montana. The goals were to clarify the residents’ nutritional risks and to identify appropriate areas and means for intervention. Observations, interviews, and analyses of menus, shopping lists, and grocery receipts led to conclusions about the residents’ dietary adequacy. We conclude that the food systems, with their strong (and unhealthful) food traditions, lend themselves to systematic environmental changes, including targeted practice guidelines and support materials, to improve the diets and food habits.
Acknowledgment
The information provided in this manuscript was supported by Grant/Cooperative agreement number R04/CCR818162-03 from the Centers for Disease Control and Prevention (CDC), with additional support from the University of Montana (um), Montana Developmental Disabilities Planning and Advisory Council (DDPAC), and the National Institute on Disability and Rehabilitation Research (NIDRR). The contents are solely the responsibility of the authors and do not necessarily represent the official views of CDC, UM, DDPAC, or NIDRR. The authors would like to acknowledge the following individuals for assistance with this work: Sheila Thompson, Peg Hardaway Farrell, Lisa Brennan, and Joyce Brusin. Special acknowledgment and appreciation is extended to the participants: community service providers, their staff members, and the adults whom they serve.