Assessment of Culinary Skills Among Adults with Visual Impairment Highlights Gaps Between Ability and Independence

A recent studyopens in new tab/window in the Journal of Nutrition Education and Behavioropens in new tab/window (JNEB), published by Elsevier, examined culinary skills and related barriers among adults with visual impairment. Researchers found that although all participants were classified as having medium or high culinary skills, many continued to experience challenges that limited their independence in the kitchen. Accessible tools and training can help bridge this gap.

The cross-sectional study included 121 adults with visual impairment enrolled at a national educational and rehabilitation institute in Brazil. Using an adapted culinary skills questionnaire and structured interviews, researchers assessed participants’ abilities in meal preparation, their confidence in cooking tasks, and the barriers they encounter in everyday culinary activities.

Results showed that 78.5% of participants had medium culinary skills and 21.5% had high skills, with none classified as having low skills. Despite generally adequate culinary skills levels across the sample, these overall scores did not fully reflect participants’ functional autonomy, and functional barriers remained present. Many reported difficulties accessing foods in their homes, following recipes, and using certain cooking techniques. More than 40% of participants indicated challenges with tasks such as measuring ingredients and properly sanitizing food.

The study also identified factors associated with culinary skill levels. Black participants were more likely to demonstrate high culinary skills and greater autonomy using ovens, stoves, and frying techniques. In contrast, participants who primarily used braille were less likely to achieve high culinary skill levels than those who relied on audio-based reading methods.

“Having culinary skills on paper does not necessarily translate to full independence in the kitchen,” said Simone Augusta Ribas, PhD, lead investigator of the study, Professor at Federal University of the State of Rio de Janeiro. “Our findings highlight the importance of addressing practical and environmental barriers that individuals with visual impairment face in their daily lives.”

The researchers emphasize that improving culinary autonomy among individuals with visual impairment requires more than skill development alone. Adaptations such as accessible kitchen tools, alternative reading formats, and targeted training programs can help individuals safely and confidently prepare meals.

The study also highlights the importance of inclusive public health strategies. Culinary education programs, rehabilitation services, and nutrition policies should consider the unique needs of people with visual impairment to promote independence, improve diet quality, and reduce the risk of food insecurity.

“Culinary skills play a critical role in supporting healthy eating behaviors and food security,” said Dr. Ribas. “This study underscores the need for more inclusive approaches to nutrition education and further research to better understand how to support diverse populations in achieving autonomy and well-being in their daily food practices.”

Notes for editors

The article is "Culinary Skills of Visually Impaired People and Associated Factors: A Cross-Sectional Study," by Flavia Barbosa Rizzo, MS; Helena Silva Nascimento, MS; Paula Thais dos Santos Soares, MS; Thais Salema Nogueira de Souza, PhD; Simone Augusta Ribas, PhD (https://doi.org/10.1016/j.jneb.2026.03.012opens in new tab/window). It appears in the Journal of Nutrition Education and Behavior, volume 58, issue 7 (July 2026), published by Elsevier.

The article is openly available via a CC BY 4.0 license at https://www.jneb.org/article/S1499-4046(26)00077-1/fulltextopens in new tab/window.

Full text of the article is also available to credentialed journalists upon request; contact Eileen Leahy at +1 732 406 1313 or [email protected]opens in new tab/window to obtain a copy. To reach the study’s authors please contact Simone Augusta Ribas, PhD, at [email protected]opens in new tab/window.

About the Journal of Nutrition Education and Behavior (JNEB)

The Journal of Nutrition Education and Behavior (JNEB), the official journal of the Society for Nutrition Education and Behavior (SNEB), is a refereed, scientific periodical that serves as a resource for all professionals with an interest in nutrition education and dietary/physical activity behaviors. The purpose of JNEB is to document and disseminate original research, emerging issues, and practices relevant to nutrition education and behavior worldwide and to promote healthy, sustainable food choices. It supports the society’s efforts to disseminate innovative nutrition education strategies and communicate information on food, nutrition, and health issues to students, professionals, policy makers, targeted audiences, and the public.

The Journal of Nutrition Education and Behavior features articles that provide new insights and useful findings related to nutrition education research, practice, and policy. The content areas of JNEB reflect the diverse interests of health, nutrition, education, Cooperative Extension, and other professionals working in areas related to nutrition education and behavior. As the Society's official journal, JNEB also includes occasional policy statements, issue perspectives, and member communications. www.jneb.orgopens in new tab/window

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