Feasibility of a Remote-based Nutrition Education and Culinary Skills Program for Young Adults With Autism Spectrum Disorder

Objective: To evaluate the feasibility of a remote-based nutrition education and culinary skills program for young adults with autism spectrum disorder (ASD).Methods: Thirteen young adults with ASD (26.6 4.4 years; 77% male) participated in a remote-based nutrition program twice a week over 12 weeks. Principles of Social Cognitive Theory were used to develop the curriculum, which focused on nutrition education and meal preparation. Feasibility was assessed through attendance records, retention rates, duration/frequency of participant engagement, session notes, and participant interviews.Results: The program had a 13% refusal rate and a 7% attrition rate. Participants had a session attendance rate of 83%. Session notes revealed that the remote format offered several methods of participant communi-cation and captured evidence of family support. Interview themes included increased nutrition-related knowledge, self-efficacy, and behavioral capability.Conclusions and Implications: The remote-based nutrition program met feasibility benchmarks for adherence and retention and was well-accepted by participants. A remote-based format for nutrition inter-ventions can reach a wider range of young adults with ASD; however, input from the target population should be considered in the development of the program.

Automated summary

This study evaluated the feasibility of a remote-based nutrition education and culinary skills program for young adults with autism spectrum disorder (ASD). The program achieved good adherence and retention rates, and was well accepted by participants. The remote-based format for nutrition interventions has the potential to reach a wider range of young adults with ASD.