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A concern frequently raised by many of the disabled people I met was that of diet and nutrition. It became clear that particular needs of disabled people were often overlooked. They experience financial barriers, lack of skills and knowledge as how to eat well and complex nutritional needs due to various factors such as impaired mobility, cognitive limitations, sensory sensitivities, and medication side effects.
“I struggle to chop vegetables, to lift heavy shopping bags, to prepare sauces. It does mean most of the time I’ll just get some quick, cheap and easy...often that’s a cheap microwave meal that I know isn’t healthy”
“The medication makes food taste so bad so I rarely have much of an appetite. I’ll grab something small, but if I’m honest, I don’t eat enough”
“My medication that I am on increases my weight. I find that hard because no matter what I eat, even if it’s healthy, I still put on weight which is leading to other complications with my health. I’m so sick of people telling me that I’d feel better if I lost weight and that I just need to eat better and exercise.”
"Every single person on this planet has different nutritional needs, why would disabled people be any different?"
An initiative in Australia that I found particularly innovative, that addresses some of these issues, was launched by the National Disability Services in partnership with the Tasmanian Department of Health was the free Tas Healthy Eating Program. The free sessions catered to disabled people and their carers/support staff.
In my discussions with Lizzie Castles, National Disability Services State Manager in Tasmania, she attributed the success of the programme to including disabled people and their carers and tailoring classes and workshops to particular needs such as allergy-friendly and texture-modified diets. The focus on empowering participants with the skills and knowledge to make healthy choices for themselves not only supported their health and wellbeing but improved their self-confidence.
Choice and control are two words that aren’t often included when it comes to disability services. Again, reiterating the importance of a holistic approach, this programme not only supported their physical wellbeing but also enhanced their social wellbeing and helped promote self-confidence and autonomy. The program had a focus on accessibility, personalisation and comprehensive education and it had been a real success; helping to make a meaningful impact on the wellbeing of disabled people by not only empowering them with the knowledge and skills needed to make healthier dietary choices, but also involving their caregivers to support them.
In the UK disabled people are disproportionately affected by food insecurity than non-disabled people. This program could be transferred to the UK as one way of addressing the diet and nutritional needs of disabled people to better support their health and wellbeing.
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