People with learning disabilities are more likely to have poor dietary habits and associated health conditions than the general population. Interventions to improve dietary choices need to consider reasonable adjustments that ensure resources are accessible to people in this group. This article discusses a research project to develop two resources: one is an online recipe resource for people with learning disabilities, which includes videos showing each stage of the cooking process in real time; the other is a training programme that was copresented by service users and delivered to staff. The article explores this multilevel approach to shared learning experiences and offers recommendations for professionals working in this area to advance evidence-based changes to practice.
|Number of pages||4|
|Specialist publication||Nursing Times|
|Publication status||Published - 30 Apr 2021|