Food choices, food purchases and convenience food preparation by a group of mildly intellectually handicapped students are investigated. These students attend John Grant High School, in Lachine, Quebec, for continued academic intervention and vocational training. Results indicate most of these young adults make food choices based on a desire for good nutrition. There is a significant correlation (p $<$ 0.05) between nutrition knowledge and choosing nutritious foods in this sample. Yet the knowledge needed to make sound food choices is insufficient, as is the knowledge of food marketing. Families are the major influence on food selection and preparation, but as a source of information are found to be lacking. At school, home economics contributed most to students' knowledge of foods. Students found food preparation instructions particularly difficult to follow; students who had repeatedly prepared foods had greater success in producing an acceptable outcome. For this population practice is needed in making optimal food choices, menu planning and food preparation.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.60427 |
| Date | January 1991 |
| Creators | Meredith, Gaye |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Renewable Resources.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001171946, proquestno: AAIMM67563, Theses scanned by UMI/ProQuest. |
Page generated in 0.0015 seconds