266826 Nutritional health promotion program (MENU-AIDDs) improves body weight in adults with intellectual or developmental disabilities

Monday, October 29, 2012

Kathleen Humphries, PhD , Rural Institute on DIsabilities, The University of Montana, Missoula, MT
Bethany Rigles, MA , Research and Training Center on Disability in Rural Communities, The University of Montana, Missoula, MT
Lacey Wilson, MPH , Nutrition Sciences Department, The Sage Colleges, Troy, NY
Introduction: Adults with intellectual disabilities are shown to be at nutritional risk, with higher rates of nutrition-related secondary conditions than the typically developing U.S. population. The intervention, MENU-AIDDs (Materials supporting Education and Nutrition for Adults with Intellectual or Developmental Disabilities), utilizes an ecological approach to improving food systems in community based group homes as a means of increasing the dietary quality. It was developed through participatory methods, utilizing the expertise of self-advocates, services providers, state public health officials, and group home management and staff. Methods: An efficacy study of the MENU-AIDDs nutrition intervention program was undertaken in two residential services providers' group homes (n = 30 homes; n = 134 residents) in two states. Body weights and BMI were measured at baseline and six months. Body weight improvement scores were calculated as an individual's movement toward the “normal” category of body mass index (BMI 18.5-24.9). In this population, both underweight and overweight/obesity are disproportionately represented. Results: Body weights improved significantly with the implementation of MENU-AIDDs in the study sites. This was true comparing the weights of treatment home residents to control home individuals from baseline to six months post training on the program and implementation. The clinical significance of the weight changes will be explored in this presentation. Discussion: Previously, MENU-AIDDs has been shown to improve menu quality and healthfulness of dietary intake. While not a therapeutic or weightloss diet, simply improving the quality of the food system resulted in a normalizing of body weights in this health disparities population.

Learning Areas:
Chronic disease management and prevention
Diversity and culture
Planning of health education strategies, interventions, and programs

Learning Objectives:
1. Define factors leading to nutrition health disparities in adults with disability; and 2. Describe an ecological approach to improving diet and weight status in this population.

Keywords: Nutrition, Disability

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am the PI on this project, having written the funding proposal and conducted the research and proposed this presentation.
Any relevant financial relationships? Yes

Name of Organization Clinical/Research Area Type of relationship
Good Nutrition Ideas Nutrition research Employment (includes retainer)

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.