ERIC Number: ED247669
Record Type: RIE
Publication Date: 1981
Reference Count: 0
A Manual on Food and Nutrition for the Disabled.
Van-Lane, Deirdre, Comp.; MacDonald, Donna
The manual considers nutritional issues in disability. Basic nutrition principles are offered in the first section along with a table of sources and functions of nutrients in food. Section 2 considers nutrition factors associated with disabilities, including causes and treatment of obesity and underweight. Implications of diet and feeding patterns on specific disabling conditions (such as cancer, cystic fibrosis, cerebral palsy, and Down's Syndrome) are analyzed. Section 3 focuses on homemaking and feeding problems (such as behavioral problems and physical and attitudinal difficulties). Equipment adaptations are illustrated for food preparation and eating. The final section presents a bibliography on nutrition education that includes textbook references, curriculum guides, and resource and informational manuals. (CL)
Publication Type: Guides - Non-Classroom
Education Level: N/A
Audience: Support Staff; Teachers; Parents; Practitioners
Authoring Institution: Ryerson Polytechnical Inst., Toronto, (Ontario). Nutrition Information Service.
Note: This manual is reproduced from the original Resource Kit on Food and Nutrition for the Disabled, funded under the Summer Youth Employment Program of the Canada Employment and Immigration Commission, 1980.