EssEntial
Essential is a practical nutrition program designed for young adults with cognitive impairments. It strengthens cooking skills, self-confidence, and self-determination for a healthier, more independent life.
Factsheet
- Schools involved School of Health Professions
- Institute(s) Nutrition and Dietetics
- Funding organisation Others
- Duration (planned) 01.08.2025 - 31.12.2027
- Head of project Dr. Franziska Pfister
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Project staff
Franziska Scheidegger-Balmer
Deborah Beyli -
Partner
Wohnschule Aurora
Pro Infirmis Wohnschule Zürich
Stiftung Brändi (Kriens - LU)
BSZ Stiftung (Steinen - SZ)
Situation
People with intellectual disabilities (ID) strive to live independently and improve their well-being. The ability to prepare meals independently is central to this goal, promoting independence, health, and participation. Studies and feedback from practitioners demonstrate that cooking skills boost self-confidence and facilitate integration into everyday life. However, there are also health challenges. People with ID are more likely to be affected by obesity, diabetes, and unhealthy eating habits, particularly those who live independently. Culinary nutrition programs that teach knowledge and practical skills related to cooking and healthy eating can address these challenges. These programs promote healthier eating habits, social participation, and quality of life. The EssEntial project addresses these needs by developing an evidence-based program for young adults with mild cognitive impairments. Through a co-design process with the target group, the program will strengthen their independence and promote their long-term health.
Course of action
Preliminary work: In a Delphi study, experts prioritize cooking and nutrition skills for the target group (see the "PrEssEntial" project). In Phase 1, three social institutions from different cantons will be recruited. Additionally, a support group of young adults with ID is formed to participate in the planning and evaluation processes. Phase 2 is conducted as part of a Master's thesis and comprises workshops with young adults with ID and their caregivers to identify needs and barriers related to the program. Phase 3 involves developing and piloting an 8-part cooking and nutrition program in the participating institutions. A qualitative and quantitative evaluation is planned for Phase 4. The results will be publicly and scientifically disseminated in order to make the program accessible to other institutions.
