Teaching Authentic Cooking Skills to Adults With Intellectual and Developmental Disabilities : Active Engagement / Janice Goldschmidt.
By: Goldschmidt, Janice.Publisher: Washington, DC : American Association on Intellectual and Developmental Disabilities, 2018Copyright date: 2018Description: xvii, 213 pages : color illustrations ; 28 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780996506885.Subject(s): INTELLECTUAL AND DEVELOPMENTAL DISABILITIES | ADULTS | COOKING | MOTOR DISABILITY | ADAPTATIONS | SHOPPING SKILLS
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|Book||IHC Library||Main Collection||630.1 GOL (Browse shelf)||Available||W0011539|
Includes bibliographical references.
Foreword by Michael D. Greenberg. - Introduction: How to pproach this book. - 1. A bridge from research to practice: cooing as nutritional intervention. - 2. Active engagement: a teaching framework for cooking skills. - 3. Context is everything: developing cooking instruction around the patterns of American consumption. - 4. Get ready, get set: teaching basic skill sets with adaptive tools. - 5. Blowing the problem up: a new approach to recipes. - 6. Something for eveyone: appliances from the universal to the specialized. - 7. Bringing it all together: exploring different contexts for the development of cooking skills. - 8. Separa6e but related: supporting cooking skills with food skills.
"Janice Goldschmidt's book walks us systematically through steps needed to develop cooking skills as a way to foster independence and autonomy in adults with intellectual and developmental disabilities. The book provides a comprehensive overview of the complex challenges and difficulties faced by this underserved group. It also provids evidence-based strategies for addressing these challenges. This book is a must read for families, caregivers and those seeking effective and innovative programs and strategies that foster independence in thos with autism and other intellectual and developmental disabilities. - Dr Mira Mehta, Director, Expanded Food and Nutrition Education Program, Department of Nutrition and Food Science, Univerity of Maryland." - BOOK JACKET