以技能为基础的生活方式干预对提高智力残疾青年烹饪能力和身体健康的可行性和初步效果。

IF 3.7 2区医学 Q1 HEALTH CARE SCIENCES & SERVICES Disability and Health Journal Pub Date : 2024-12-04 DOI:10.1016/j.dhjo.2024.101767

Jessica C Danon, Lyndsie Koon, Joseph R Sherman, Anna M Rice, Scott Quaife, Brian C Helsel, Amy Bodde, Lauren T Ptomey

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引用次数: 0

摘要

背景：智力残疾（ID）的个体在从青春期过渡到成年期时，通常会经历较差的饮食质量和较低的身体健康水平。目的：本研究的目的是评估Chef-ID的初步可行性和有效性，这是一项为期12周的干预措施，旨在提高患有ID的年轻人的烹饪技能和身体功能。方法：患有ID的年轻人参加每周的小组会议，提供动手烹饪技能，营养教育和锻炼。参与者还被要求参加每月一次的虚拟目标设定会议。可行性结果包括出勤率、留任率和安全性。初步疗效指标包括烹饪技能、下半身肌肉力量、握力、有氧能力和体重。配对t检验用于评估12周干预后烹饪技能、力量测量、有氧能力和体重的差异。结果：研究保留率为95%，所有疗程的出勤率超过85%，无严重不良事件报告。在为期12周的干预中，参与者可以独立完成的烹饪技能数量（p = 0.005）、只需要口头提示的烹饪技能数量（p = 0.01）和下半身力量（p = 0.004）显著提高。在整个干预过程中，没有接触到烹饪技能的参与者数量（p = 0.01）和体重（p = 0.036）显著减少。没有观察到上肢力量或有氧能力的显著变化。结论：Chef-ID干预是可行的，在烹饪技能独立性、烹饪技能暴露、下体力量和体重方面有良好的初步效果。Chef-ID干预有望提高患有ID的年轻人的烹饪技能和身体机能。试验注册号：Clinicaltrials.gov, NCT05385016。

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Feasibility and preliminary efficacy of a skill-based lifestyle intervention for enhancing cooking abilities and physical fitness in young adults with intellectual disabilities.

Background: Individuals with intellectual disabilities (ID) often experience poorer diet quality and lower physical fitness levels as they transition from adolescence to adulthood.

Objective: The purpose of this study was to assess the initial feasibility and efficacy of Chef-ID, a 12-week intervention designed to improve cooking skills and physical function in young adults with ID.

Methods: Young adults with ID attended weekly group sessions which provided hands-on cooking skills, nutrition education, and exercise. Participants were also asked to attend monthly, virtual, goal setting sessions. Feasibility outcomes included attendance, retention, and safety. Preliminary efficacy outcomes included cooking skills, lower body muscle strength, grip strength, aerobic capacity, and body weight. Paired t-tests were used to assess the differences in cooking skills, strength measures, aerobic capacity, and weight after the 12-week intervention.

Results: Study retention was 95 %, attendance exceeded 85 % for all sessions, and no serious adverse events were reported. The number of cooking skills participants could do independently (p = 0.005), the number of cooking skills requiring only a verbal prompt (p = 0.01) and lower body strength (p = 0.004) significantly improved across the 12-week intervention. The number of cooking skills participants had no exposure to (p = 0.01) and weight (p = 0.036) significantly decreased across the intervention. No significant changes were observed for upper body strength or aerobic capacity.

Conclusions: The Chef-ID intervention was feasible with desirable initial effects on cooking skill independence, exposure to cooking skills, lower body strength, and weight. The Chef-ID intervention holds promise in enhancing cooking skills and physical function among young adults with ID.

Trial registration number: Clinicaltrials.gov, NCT05385016.

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来源期刊

Disability and Health Journal HEALTH CARE SCIENCES & SERVICES-PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH

CiteScore

7.50

自引率

6.70%

发文量

134

审稿时长

34 days

期刊介绍： Disability and Health Journal is a scientific, scholarly, and multidisciplinary journal for reporting original contributions that advance knowledge in disability and health. Topics may be related to global health, quality of life, and specific health conditions as they relate to disability. Such contributions include: • Reports of empirical research on the characteristics of persons with disabilities, environment, health outcomes, and determinants of health • Reports of empirical research on the Systematic or other evidence-based reviews and tightly conceived theoretical interpretations of research literature • Reports of empirical research on the Evaluative research on new interventions, technologies, and programs • Reports of empirical research on the Reports on issues or policies affecting the health and/or quality of life for persons with disabilities, using a scientific base.