This review synthesizes the empirical literature focusing on teaching cooking skills to persons with moderate to severe intellectual disabilities. Twenty-two studies were identified which provided information on four forms of technologies currently being used to teach food preparation: (a) picture-based systems; (b) Palmtop personal (hand-held) computer-based systems; (c) auditory systems; and (d) video-based systems. Implications for instruction and future research are discussed based on the results of review.
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