Visual impairment includes loss of total vision (blindness), reduced ability to see
clearly (low vision). Among the activities of daily living (ADL's) that are most
compromised by lack of vision are activities that involve eating. This study aims to
develop a nutritional technical manual for the nutritionist's use to provide nutritional
guidance for the management of visually impaired individuals. This is a descriptive study
with a qualitative approach and bibliographic research. The elaboration of the manual is
divided into two stages: contextualization and development. The contextualization is
based on the literature review in studies published from 2005 to 2019 on the subject.
Based on the guidelines of the Food Guide for the Brazilian Population (2014), Food and
Nutrition Education strategies were created, which professionals can apply to nutritional
care, helping these individuals with the purchase, organization and preparation of food.
The manual covered topics such as: the conceptualization of vision and visual
impairment, the importance of the nutritionist in the food and nutrition education of the
visually impaired and the techniques that can help this public to deal with eating activities,
as well as the tools to use it. in nutritional care through food and nutrition education.
Elaborated the nutritional technical manual that will assist the nutritionist in the
management of visually impaired people, promoting autonomy, food safety and the health
maintenance of the studied public.
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