Meal planning is a critical area of development for persons diagnosed with mental retardation and/or mental illness. although substantial interest in meal planning has been shown by professionals in the field, there remains a need to validate instructional programs that enable persons with disabilities to plan healthful meals. the present study was conducted to evaluate the influence of a meal planning training strategy on skills required for planning nutritious meals. the recommended dietary allowances of vitamins and minerals were used as criteria in measuring the healthful-ness of actual meals. a multiple probe design across individuals was used to evaluate the efficacy of the meal planning training. results indicated that the meal planning training procedures were effective in increasing healthy food choices and nutritional value of meals. all participants maintained 100% of the recommended dietary allowances, while keeping the total number of calories consumed per day at the level recommended for age and gender.
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