In the Kitchen: Supporting the Development of Cooking Skills for Individuals with Autism

Recorded on 5/6/2019

About the Webinar

Three programs with a focus on Autism will be introduced:

Janice Goldschmidt, MS, RD, LDN will outline her program "Active Engagement" where each participant is guided to prepare their own meal through a system based on choice and individualization. Participants are supported with adaptive tools, methodologies and specialized recipes.

Veronica VanCleave-Hunt, MS will describe the Teen Group Food Lab at the Autism Clinic (CSU – Chico), a weekly after-school program designed to promote health education. Here, high-functioning teens with Autism are introduced to the principles of nutrition and food preparation.

Lastly, Katharine Rug, MS, RD, LD will introduce her program, "Direct Support Nutrition," aimed at Direct Support Professionals and caregivers who are typically responsible for the food-related components of life for adults on the spectrum (e.g., shopping, meal planning). Modules include cooking, food safety, and basic nutrition.

The three speakers will specifically address the challenges involved in supporting clients with cognitive/motor impairments and provide guidelines for problem-solving. Nutrition professionals will find the pragmatic teaching strategies to be of use with other at-risk populations including seniors with dementia, other disability cohorts, and typically-developing children.

About the Presenters

Janice Goldschmidt, MS, RD, LDN, Director of Nutrition Services, Community Support Services, Inc.
Janice Goldschmidt is actively involved as both a researcher and practitioner in the nutritional status of individuals with autism and has published and presented on this topic in numerous professional publications and conferences. Other research interests include assessment and treatment of disordered eating on the Autism spectrum and development of cooking skills for this same population as a form of nutritional intervention. In 2018, the American Association on Intellectual and Developmental Disabilities published her first book entitled "Teaching Authentic Cooking Skills to Adults With IDD: Active Engagement."

Veronica VanCleave-Hunt, MS, California State University, Chico
Veronica VanCleave was student coordinator of the Teen Group Food Lab (California State University, Chico) for three years and was responsible for a range of nutrition and cooking instruction.

Katharine Rug, MS, RD, LD, St. Louis Arc
Katharine Rug is the Director of Nutrition Services for the St. Louis Arc focusing on nutrition training and interventions for staff and individuals with intellectual and developmental disabilities. 

Education Benefits

Participants of this webinar will receive 1 CEU for live attendance. The webinar provides information on the following:

SNEB Nutrition Educator Competencies
Nutrition Education Program Design Implementation and Evaluation
Basic Food and Nutrition Knowledge

CDR Performance Indicators
8.2.1, 12.1.3, 13.2.2, 14.1.1

CDR Learning Need Codes
6050, 5180, 8060