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- Adolfsson, Päivi
(author)
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Food Related Activities and Food Intake in Everyday Life among People with Intellectual Disabilities
- 2010
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Doctoral thesis (other academic/artistic)abstract
- The aim of this thesis was to study food, eating and meals in the everyday life of 32 women and men with intellectual disabilities (IDs) who require varying levels of supervision. They lived in supported living (rather independently) or group homes in community-based home-like settings. Observations during 3 days, assisted food records and anthropometric measurements were used to collect data. Dietary intake on the group level showed a varied diet and sufficient intake of all micronutrients, but a low dietary fibre intake. On the individual level, inadequate intake of micronutrients was observed, with many participants being obese, overweight or underweight. Everyday support with food, eating and meals was seen in four praxis: foodwork by oneself for oneself, foodwork in co-operation, foodwork disciplined by staff and foodwork by staff. These four practices resulted in large variations in dietary intake. The first praxis entailed more convenience food and less vitamins, the second and third, more fresh ingredients and high energy intake, and the fourth, low energy intake but rather high intake of vitamins. Sharing of meals was least common in supported living and more common in group homes and daily activity centres. The participants’ social eating spheres consisted mostly of other people with ID and staff members, and seldom other people. Whereas some preferred solitary eating, many participants considered eating together as important, but required staff support in establishing commensality. However, disturbing behaviour, as determined by the staff, could result in solitary eating. In conclusion, supporting the group rather than the individual sometimes created less favourable dietary, eating and meal outcomes. This problem needs to be addressed in order to establish food security at the individual level. In addition, actions should be taken to ensure that people with intellectual disabilities receive sufficient support to meet their individual needs and aspirations.
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- Adolfsson, Päivi, 1956-, et al.
(author)
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Foodwork among people with intellectual disabilities and dietary implications depending on staff involvement
- 2012
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In: Scandinavian Journal of Disability Research. - London : Taylor & Francis. - 1501-7419 .- 1745-3011. ; 14:1, s. 40-55
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Journal article (peer-reviewed)abstract
- The food provision for people with intellectual disability (ID) in Sweden is organized within their own households. The aim of this study was to describe how foodwork – planning for meals, shopping for food and cooking – is performed in different social contexts in community settings involving people with ID, staff or both. Dietary intake in the main meals in relation to foodwork practice was also studied. Four different foodwork practices could be distinguished. For some participants only one kind of foodwork practice was found, but for most of them two or more different practices. There was a tendency that food items and dishes chosen and used differed depending on what foodwork practice was performed, which, in turn, affected the nutrient intake. More attention needs to be directed to these everyday matters as a means to increase the quality of support in food for people with ID.
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- Adolfsson, Päivi, et al.
(author)
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Observed dietary intake in adults with intellectual disability living in the community
- 2008
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In: Food & Nutrition Research. - : Co-Action Publishing. - 1654-6628 .- 1654-661X. ; 52
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Journal article (peer-reviewed)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 (4.9-14 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 (320_221 g) as well as dietary fiber (21_99.6 g) was generally low. For four vitamins and two minerals, 19-34% of subjects showed an intake below average requirement (AR). The physical activity level (PAL) was low for all individuals (1.4_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.
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- Adolfsson, Päivi, et al.
(author)
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Social aspects of eating events among people with intellectual disability in community living
- 2010
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In: Journal of Intellectual & Developmental Disability. - : Informa UK Limited. - 1366-8250 .- 1469-9532. ; 35:4, s. 259-267
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Journal article (peer-reviewed)abstract
- Background:In Sweden, a process involving the deinstitutionalisation of services and the establishment of community-based settings for people with intellectual disability has meant changes in meal arrangements. In the present study, we focus on the social arrangements of meals in community-based settings.Method:Participant observations were used to study the meals as social events for 32 participants, 9 of whom lived in supported living and 23 in group homes.Results:Breakfast and dinner were often eaten alone, while lunch at the daily activity centre and the food eaten between meals snacks were mostly shared with other people. Meals for participants in supported living were seldom social, and meals for participants in the group homes often hierarchical.Conclusion:The participants were often limited in choosing their company at meals, which typically consisted of other people with intellectual disability and staff. If they made such choices, they were dependent upon staff support to realise them.
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