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It All Goes Back to Food: The Role of the RD in Supporting Individuals with IDD

This webinar will present the importance of nutritional support of Individuals with Intellectual and Developmental Disabilities in congregate settings.

Member Price $24.00

Nonmember Price $54.00

DPG/MIG Price $0.00


This product is free for BHN members.

This webinar was presented live on May 24, 2021.

Approximately 18% of children in the United States are diagnosed with an Intellectual or Developmental Disability. During this session, Registered Dietitians will understand the importance of nutritional support to Individuals with Intellectual and Developmental Disabilities in schools. Additionally, participants will learn barriers to providing nutritional support and understand areas where Registered Dietitians can have an impact. Participants will leave the session with an understanding of where to start the conversation to advocate for nutritional interventions and provide needed assistance.

Registered Dietitian Nutritionists (RDN) are often asked to write menus for facilities.  In this presentation, participants will learn key components of menu writing for Group Home Communities. Special considerations for menu writing for Group Homes will be discussed. Emphasis will be on providing healthy simple meals to a population with diverse nutritional needs.

Cooking is a popular activity in programs for individuals with Autism Spectrum Disorder (ASD) and other Intellectual and Developmental Disabilities (IDD).  Traditional approaches, however, often approach the topic as a group activity in which watching is emphasized more than doing.  The presentation introduces Active Engagement, a Hands-On Nutrition Education (HONE) curriculum for teaching authentic cooking skills.  Emphasis is placed on reviewing the pictorial cueing system and how this advances cooking skills for individuals with minimal or no reading capacity.

CPEU: 1.5
CPE Level: 1
Performance Indicators: 8.4, 9.3, 13.2

Learning Objectives

  1. State two school educational plans that support children with special needs. 
  2. List two challenges that individuals with intellectual disabilities have with text-based recipes and how these can be overcome.
  3. Identify four menu planning tools


Janice Goldschmidt, MPH, MS, RD, LDN

Janice Goldschmidt received her Master’s Degree in Nutrition and Food Science as well as a Master’s in Public Health from the University of Maryland-College Park.  She is actively involved as both a researcher and practitioner in the nutritional status of individuals with autism and other developmental disabilities and has published and presented on this topic in numerous professional publications and conferences.  In 2018, the American Association on Intellectual and Developmental Disabilities (AAIDD) published her first book entitled Teaching Authentic Cooking Skills to Adults With Intellectual and Developmental Disabilities: Active Engagement. Based on this work, in October 2018, Janice received the “Excellence in Written Communication" Award presented by the Behavioral Health Nutrition Dietetics Practice Group (BHNDPG) at the 2018 national conference of the Academy of Nutrition and Dietetics. Janice is currently serving as the Director of Nutrition Services at Community Support Services, Inc. (Gaithersburg, MD) where she is responsible for development of programs intended to support the health and wellness of adults with autism through nutrition related programming.

Jackie Larson, MS, RDN

Jacqueline (aka Jackie ) Larson is a consultant dietitian with over 30 years of experience working with long term care facilities. Jackie Larson is owner of Jacqueline Larson MS RDN and Associates. Jackie and her team provide consultant dietitian services to the Southern California Area.  As her practice grew, Jackie found a passion for working with Individuals with Intellectual and Developmental Disorders and now serves over 100 group homes. In an effort to improve the quality of meals served in Group Homes, she has developed Group Home Cookbooks with standardized recipes. She also provides menus to Group Homes throughout the United States. 

Laura Terrazas, MS, RDN, CLT

Laura Terrazas, Registered Dietitian, Health Educator and Credentialed Special Education and General Education Teacher has over 20 years’ experience supporting all level of learners and is one of the authors of the updated Standards of Practice and Standards of Professional Performance for Dietitians working with Individuals with Intellectual and Developmental Disorders. Additionally, she facilitates healthy lifestyles workshops and weight management support groups to inspire behavior modifications by making sustainable healthy lifestyle choices. Laura is passionate about nutrition, education, and wellbeing, as well as how each plays a vital role in everyday life. Laura believes nutrition and whole-body wellness, is a critical factor of success throughout the various stages of life. Laura brings together her background in education and nutrition to look at the whole person to ensure achievement of their unique potential.

Release Date: May 24, 2021


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