Volume
54
Issue
2
DOI
10.34068/joe.54.02.17
Abstract
State and national surveys of adult family care homes identified a strong need for education on texture-modified food preparation and the nutritional needs of older adults. An Extension curriculum, Food Modification for Special Needs, was developed to provide an overview of chewing and swallowing problems, food texture, pureed food preparation, and the nutritional needs of older adults as well as hands-on skill development. An evaluation demonstrated that use of the curriculum resulted in significant impacts among workshop participants on perceived knowledge and skills gained and implementation of skills learned. Further in-state and national dissemination of the Food Modification for Special Needs curriculum is required.
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Recommended Citation
Dahl, W. J., Ford, A. L., Radford, A., & Gal, N. J. (2016). Evaluation of a Cooperative Extension Curriculum in Florida: Food Modification for Special Needs. The Journal of Extension, 54(2), Article 17. https://doi.org/10.34068/joe.54.02.17
