For Persons with Developmental Disabilities

Dietary-Food Service

Sanitation and food safety training for direct-care staff, home mangers,  supervisors, OAM/QMRP's.
Also, nutrition programs, in-service training on topics such as obestiy, physican ordered diet including diabetic, lowered fat/cholesterol, reduced salt/sodium, high fiber, or other medical/nutritional diet plans, including chopped and pureed foods.   

Complete written diets for all regular, medical/nutritional, and theraputic clients and consumers. 

Budget corrdination with staff purchasing foods.

Basic and advanced food preparation skills taught to direct-care persons.    This includes food handling, food preparation, temperature control, portion size, santiation, food safety issues, storage, and disposal.  

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Diatary Consultation and
Nutritional Assessments

Nutrition related health problems are more common in people with intellectual disabilities than in the general population. Some people with severe disabilities and with cerebral palsy have a higher prevalence of dysphagia and gastro-esophageal reflux disease.  This places them in a high-risk group for severe under-nutrition.

Nutrition risk screening has been recommended and implemented in programs for the elderly, for hospitalised patients and for early intervention in children, however, it has not been used widely with adults with intellectual disability until recently.

CITATION:  http://www.intellectualdisability.info/how-to../health-guidelines-for-adults-with-an-intellectual-disability