Training staff on dietary approaches for Metabolic Syndrome, obesity and improved nutrition in people with a learning disability

Health inequalities are known to be prevalent in people with a learning disability (Heslop et al, 2013). This in part is thought to be due to increased lifestyle risk factors including poor diet and increased sedentary behaviours (de Winter et al, 2015). The National Institute for Health and Care Excellence endorse that improving these lifestyle choices can reduce likelihood of Metabolic Syndrome (MetS) which includes the presence of obesity, high cholesterol / dyslipidemia, insulin resistance or diabetes and high blood pressure. Limited research looks at MetS in people with a learning disability despite the high prevalence rates of up to 46% being reported (Room et al, 2016). This is corroborated by evidence that more than one of every three people with a learning disability are clinically obese which is significantly higher than the general population. MetS has been linked to morbidity from coronary heart disease, stroke, type 2 diabetes, sleep problems, liver disease, cancer and asthma. Resources and training were developed to support staff teams working with individuals who have a learning disability to prepare and eat a healthy, balanced diet. Findings from the evaluation as well as links to access the resources developed will be shared with delegates. Individuals with a learning disability, their staff, family and carers are able to access and use the resources and emergent themes from the training in order to promote health and wellbeing.