Food Security among Adults with Intellectual Disabilities
PI: Dr. Janet McCabe (Ontario Tech University)
Project Summary
Individuals with intellectual disabilities (ID) face higher risks of heart disease, diabetes, and obesity. Healthcare often prioritizes treatment over prevention, making promotion-based approaches essential for improving long-term health.
This project examined food security among individuals with ID in Ontario, focusing on consistent access to safe, healthy food during the COVID-19 pandemic. Researchers assessed whether athletes had access to culturally appropriate food, grocery stores, and financial resources using the Five A’s of Food Security framework: Availability, Accessibility, Adequacy, Acceptability, and Agency.
Through a two-part online survey with adults with ID and caregivers, followed by interviews, the study found:
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Availability:Adults with ID ate less due to financial limitations. -
Accessibility:Grocery stores were nearby, but barriers remained. -
Adequacy:Many struggled to maintain balanced, nutritious meals. -
Acceptability:Access to culturally appropriate foods declined. -
Agency:Most lacked control over food choices.
Food insecurity increased by 27% during the pandemic, with 33–41% living on less than $20,000 annually, well below the poverty line. Reduced employment further impacted food access. However, fresh food consumption increased while fast food intake declined, likely due to more home-prepared meals.
Key Messages
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Promote Healthy Living & NutritionPrioritize lifestyle-based strategies to improve long-term health, including accessible nutrition education and culturally inclusive meal planning. -
Improve Food Access & Economic StabilityProvide affordable shopping tips while advocating for greater support to reduce financial barriers affecting food security and athlete participation.
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Support Meal Preparation SkillsTeaching cooking and grocery shopping strategies can help individuals with ID become more independent in making healthier food choices.
