{"title":"Food-Related Interventions in Schools for Students With Significant Disabilities: A Systematic Review and Analysis.","authors":"Brianna Grumstrup, Mary Ann Demchak","doi":"10.1352/1934-9556-63.2.165","DOIUrl":null,"url":null,"abstract":"<p><p>The purpose of this systematic review was to summarize research to date on school-based, food-related interventions (e.g., cooking, grocery shopping, food-related literacy, eating behavior) for students with intellectual and developmental disabilities (IDD). The second purpose was to evaluate the quality of eligible studies according to the design criteria of What Works Clearinghouse (WWC; 2020). Two levels of review took place: the first to establish eligibility for inclusion and the second to evaluate studies for research design criteria. Twenty-seven studies were evaluated, with five meeting WWC standards with or without reservations. The percentage of criteria met in each study ranged from 0 to 100 percent. Research needs and quality for the above outcomes in this population are discussed.</p>","PeriodicalId":47489,"journal":{"name":"Intellectual and Developmental Disabilities","volume":"63 2","pages":"165-180"},"PeriodicalIF":1.6000,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Intellectual and Developmental Disabilities","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1352/1934-9556-63.2.165","RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"EDUCATION, SPECIAL","Score":null,"Total":0}
引用次数: 0
Abstract
The purpose of this systematic review was to summarize research to date on school-based, food-related interventions (e.g., cooking, grocery shopping, food-related literacy, eating behavior) for students with intellectual and developmental disabilities (IDD). The second purpose was to evaluate the quality of eligible studies according to the design criteria of What Works Clearinghouse (WWC; 2020). Two levels of review took place: the first to establish eligibility for inclusion and the second to evaluate studies for research design criteria. Twenty-seven studies were evaluated, with five meeting WWC standards with or without reservations. The percentage of criteria met in each study ranged from 0 to 100 percent. Research needs and quality for the above outcomes in this population are discussed.
本系统综述的目的是总结迄今为止关于以学校为基础的、与食物相关的干预措施（例如，烹饪、杂货店购物、与食物相关的读写能力、饮食行为）对智力和发育障碍（IDD）学生的研究。第二个目的是根据What Works Clearinghouse (WWC；2020)。进行了两个级别的审查：第一级确定纳入资格，第二级评估研究的研究设计标准。对27项研究进行了评估，其中5项研究有保留地或无保留地达到了WWC标准。在每项研究中，符合标准的百分比从0到100%不等。讨论了该人群上述结果的研究需求和质量。
期刊介绍：
Intellectual and Developmental Disabilities is dedicated to meeting the information needs of those who seek effective ways to help people with mental retardation. The journal reports new teaching approaches, program developments, administrative tools, program evaluation, service utilization studies, community surveys, public policy issues, training and case studies, and current research in mental retardation. Intellectual and Developmental Disabilities is a peer-reviewed journal whose consulting editors represent a broad spectrum of settings: universities, research centers, public and private residential care facilities, and specialized community service agencies.
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