Diet quality among people with intellectual disabilities and borderline intellectual functioning

Area of Science:

• Nutritional Science
• Disability Studies
• Public Health

Background:

• Assessing diet quality in individuals with intellectual disabilities (ID) or borderline intellectual functioning is crucial for understanding their health outcomes.
• Many individuals with ID or borderline intellectual functioning live in residential facilities or receive day care, impacting their access to consistent, healthy food options.

Purpose of the Study:

• To evaluate and compare the diet quality between individuals with and without intellectual disabilities.
• To identify potential factors associated with diet quality in this population.

Main Methods:

• Diet quality was assessed using the validated Dutch Healthy Diet Food Frequency Questionnaire (DHD).
• A comparative analysis was conducted between a group of participants with intellectual disabilities (n=151) and a control group without intellectual disabilities (n=169).
• Exploratory analyses examined potential correlates of diet quality.

Main Results:

• Individuals with intellectual disabilities exhibited significantly lower mean diet quality (M=80.9) compared to controls (M=111.2).
• Participants with borderline intellectual functioning and mild intellectual disabilities had poorer diet quality and higher BMI than those with severe to profound intellectual disabilities.
• Female gender was identified as a predictor of better diet quality.

Conclusions:

• The study concludes that overall diet quality is low among individuals with intellectual disabilities or borderline intellectual functioning.
• Findings underscore the need for targeted nutritional interventions and support strategies for this vulnerable population to improve health and well-being.