IMPROVING STAFF NUTRITIONAL PRACTICES IN COMMUNITY‐BASED GROUP HOMES: EVALUATION, TRAINING, AND MANAGEMENT

Abstract

We evaluated the effectiveness of a staff training and management package on nutritional practices in two community‐based group homes serving adults with developmental disabilities. Food storage, menu development, and meal preparation were trained in a multiple baseline format, followed by supervisor feedback. All staff behaviors increased after training and were maintained for up to 1 year. Biological indices reflected collateral improvements in the health of consumers, and surveys of staff and parents established social validity.