Tag: Feeding therapy

According to the International Dysphagia Diet Standardisation Initiative (IDDSI), transitional foods are a category defined by their unique property of changing texture in the mouth due to moisture or temperature. This rapid change makes them suitable for individuals with swallowing difficulties, or dysphagia, as well as infants and toddlers learning to chew.

Research indicates that a significant percentage of children exhibit picky eating habits, causing concern and stress for families. The good news is that a nutritionist can help with picky eaters by providing professional guidance and evidence-based strategies to improve dietary variety and make mealtimes more positive.

For centuries, different cultures have recognized food as a powerful tool for maintaining health and treating illness. So, what is food therapy called? The answer depends heavily on the specific context and methodology, ranging from medically supervised plans to ancient philosophical approaches.

According to research, atypical eating habits like food pocketing are common in children with sensory issues and neurological conditions like dementia in adults. The question, "What is pocketing when eating?" is frequently asked by concerned caregivers and reveals a need to understand the underlying causes and potential risks of this behavior.

Research shows children may need 15-20 exposures to a new food before accepting it. **What are sensory activities for nutrition?** They are playful, multi-sensory experiences that build familiarity with different foods, making mealtimes more positive and encouraging healthier habits.

Food texture sensitivities are among the most common sensory processing challenges for neurodivergent individuals, with some reports suggesting they affect up to 90% of autistic individuals. For many, the texture of neurodivergent food can be an overwhelming or even distressing aspect of mealtimes, impacting nutrition, health, and social experiences. This is not simply "picky eating," but a neurological difference in how the brain processes sensory information.

According to the DSM-5, a heightened sensitivity to sensory aspects of food, such as texture, taste, or smell, is a recognized factor in the development of Avoidant/Restrictive Food Intake Disorder (ARFID). However, the question, "Is ARFID caused by sensory issues?" has a more nuanced answer, as a combination of psychological, biological, and environmental factors can contribute to the condition.

According to a 2019 study, approximately 70% of children with an autism spectrum diagnosis experience food aversions and restricted diets, which often include what is known as a beige diet. This eating pattern involves a high preference for bland, predictably colored foods, presenting unique challenges for families and requiring a sensitive, informed approach.

Feeding difficulties affect up to 90% of children with autism spectrum disorder, prompting many to ask how successful is food therapy. This comprehensive guide reviews the scientific evidence on its effectiveness for a range of conditions, from pediatric feeding issues to chronic diseases and mental health.

Based on decades of clinical experience and evidence-based research, the Sequential Oral Sensory (SOS) Approach to Feeding is an effective, non-invasive method for helping children with feeding difficulties. This transdisciplinary program focuses on the 'whole child' to address the root causes of problematic eating behaviors, which are rarely simply behavioral.