一项基于技能的生活方式干预对提高智障青年烹饪能力和身体素质的可行性及初步疗效
Feasibility and preliminary efficacy of a skill-based lifestyle intervention for enhancing cooking abilities and physical fitness in young adults with intellectual disabilities.
作者信息
Danon Jessica C, Koon Lyndsie, Sherman Joseph R, Rice Anna M, Quaife Scott, Helsel Brian C, Bodde Amy, Ptomey Lauren T
机构信息
Department of Internal Medicine, The University of Kansas Medical Center, Mail Stop 1007, 3901 Rainbow Blvd, Kansas City, KS, 66160, USA.
Research and Training Center on Independent Living, University of Kansas, 100 Sunnyside Ave, Lawrence, KS, 66045, USA.
出版信息
Disabil Health J. 2025 Apr;18(2):101767. doi: 10.1016/j.dhjo.2024.101767. Epub 2024 Dec 4.
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.
背景
智力障碍（ID）患者在从青少年过渡到成年期时，饮食质量往往较差，身体素质水平也较低。
目的
本研究旨在评估“厨师-ID”（Chef-ID）项目的初步可行性和有效性，该项目为期12周，旨在提高患有ID的年轻人的烹饪技能和身体机能。
方法
患有ID的年轻人参加每周一次的小组课程，课程提供实践烹饪技能、营养教育和锻炼。参与者还被要求每月参加虚拟的目标设定课程。可行性结果包括出勤率、留存率和安全性。初步疗效结果包括烹饪技能、下肢肌肉力量、握力、有氧能力和体重。采用配对t检验评估12周干预后烹饪技能、力量指标、有氧能力和体重的差异。
结果
研究留存率为95%，所有课程的出勤率超过85%，未报告严重不良事件。在12周的干预过程中，参与者能够独立完成的烹饪技能数量（p = 0.005）、仅需口头提示的烹饪技能数量（p = 0.01）和下肢力量（p = 0.004）显著提高。参与者未接触过的烹饪技能数量（p = 0.01）和体重（p = 0.036）在干预过程中显著下降。上肢力量或有氧能力未观察到显著变化。
结论
“厨师-ID”干预措施是可行的，对烹饪技能独立性、烹饪技能接触、下肢力量和体重有理想的初步效果。“厨师-ID”干预措施有望提高患有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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