Assessment of culinary skills among adults with visual impairment highlights gaps between ability and independence

A recent study published in the Journal of Nutrition Education and Behavior (JNEB) 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 skill levels across the sample, these overall scores did not fully reflect participants’ functional autonomy, and functional barriers remained. Many reported difficulties accessing food 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, Ph.D., lead investigator of the study and a professor at the 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 emphasized 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,” Ribas said. “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.”

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Lisa Lock

BA art history, MA material culture. Former museum editor, paramedic, and transplant coordinator. Editing for Science X since 2021.

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Andrew Zinin

Master’s in physics with research experience. Long-time science news enthusiast. Plays key role in Science X’s editorial success.

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