Nutritional intervention improves menu adequacy in group homes for adults with intellectual or developmental disabilities.

ABSTRACT

BACKGROUND: Research documents that adults with intellectual or developmental disabilities (IDD) living in the community experience nutritional deficits, inadequate diets, and poor nutritional status. OBJECTIVE: We developed a nutrition intervention that was targeted at improving the food systems in group homes for adults with intellectual or developmental disabilities, called MENU-AIDDs (Materials Supporting Education and Nutrition for Adults with Intellectual or Developmental Disabilities). METHODS: MENU-AIDDs was implemented for 8 and 16 weeks in four community-based group homes for adults with IDD. Improved nutritional adequacy of planned menus was tested as a marker of improved dietary intake in the residents of the homes. RESULTS: Results showed significant statistical and clinical improvements in the planned menus whereby there were significant increases in the appearance on menus of whole grains, vegetables overall and green/yellow/orange vegetables in particular, and low-fat proteins, and significant decreases in the higher-fat proteins, potatoes, and "junk foods." The positive practice of specifying portion sizes on the menus increased significantly. CONCLUSIONS: MENU-AIDDs is a community-based health promotion intervention that can improve menu planning and dietary adequacy while being responsive to the needs of group home residents, direct care staff, and administrators.