A new study published in the Journal of Nutrition Education and Behavior suggests that adults with visual impairment may face significant practical barriers in the kitchen, even when they are classified as having medium or high culinary skills.
The cross-sectional research, carried out in Brazil and reported by News Medical on August 26, 2026, included 121 adults with visual impairment enrolled at a national educational and rehabilitation institute. Researchers assessed cooking confidence, meal-preparation ability and the obstacles people encounter in everyday food tasks. The findings point to a gap between measured culinary skills and real-world independence.
Skills did not always translate into autonomy
According to the report, 78.5% of participants were rated as having medium culinary skills and 21.5% as having high skills, with none classified as having low skills. Even so, many still reported problems accessing foods at home, following recipes and using specific cooking techniques.
More than 40% of participants said they had difficulty with tasks such as measuring ingredients and properly sanitizing food, highlighting how functional barriers can persist despite apparently adequate cooking knowledge.
Training and accessible tools may make a difference
The study also found differences linked to the way participants read and use kitchen tools. Black participants were more likely to demonstrate high culinary skills and greater autonomy when using ovens, stoves and frying techniques. In contrast, participants who mainly relied on braille were less likely to achieve high culinary skill levels than those who used audio-based reading methods.
Lead investigator Simone Augusta Ribas said that culinary skills on paper do not necessarily mean full independence in the kitchen. The researchers argued that accessible kitchen tools, alternative reading formats and targeted training programmes could help people with visual impairment prepare meals more safely and confidently. News Medical also reported that the authors believe nutrition education, rehabilitation services and public health policy should better reflect the needs of people with visual impairment.
Why the findings matter for nutrition support
The study adds to a growing conversation about how disability can affect diet quality and food security. If people cannot easily read instructions, measure ingredients or sanitise surfaces, they may struggle to cook independently even when they understand basic nutrition principles.
For health systems and community services, the message is straightforward: nutrition support is not only about teaching healthy choices, but also about making those choices practical in daily life. The authors said more inclusive approaches could help support autonomy, well-being and safer food preparation for people living with visual impairment.
