Foodwork among people with intellectual disabilities and dietary implications depending on staff involvement

Living organizationSupported livingGroup homes (individual apartment)Group homes (individual apartment)Group homes (individual room)Foodwork arrangementIndividual householdIndividual householdShared householdShared householdKitchen facilities in use9610–Kitchen facilities not in use––4–No kitchen facilities–––3

Foodwork practice (numbers of outcomes)Fresh ingredientsSemi-convenience productsReady prepared mealsFruits and vegetablesFoodwork by oneself for oneself (29)7%41%59%34%Foodwork in cooperation with staff (30)53%57%20%73%Foodwork disciplined by staff (15)60%47%7%40%Foodwork by staff (112)53%30%25%68%Note: ^aAt main meals, such as lunch and dinner.

Foodwork practice (numbers of outcomes)Kcal RI^b =660–885^cAscorbic acid (mg) RI^b=22,5^dSaturated fat (g) RI^b= 7,3–9,8^eAdded sugar (g) RI^b=16,5–22^fMeanMeanMeanMeanFoodwork by oneself for oneself (29)68924.28.814.7Foodwork in cooperation with staff (30)68733.09.37.6Foodwork disciplined by staff (15)71225.811.74.3Foodwork by staff (112)51031.88.34.5Notes: ^aAt main meals, such as lunch and dinner.^bAll RI values (recommended daily intake) are based on NNR concerning that energy intake at meals as lunch and dinner should consist of one third of the daily energy intake (25–35% is recommended, here 30% is used).^cRI is based on 30% of NNR reference values for energy intake needs for women 31–60 years (660 kcal) and men 18–30 years (885 kcal) with sedentary work and limited psychical activity.^dRI is based on 30% of NNR reference values for ascorbic acid (75 mg for both women and men).^eRI is based on 30% of NNR reference values for saturated fat, i.e. max 10% of daily energy intake.^fRI is based on 30% of NNR reference values for added sugar, i.e. max 10% of daily energy intake.