Tag: Oral motor skills

Chewing is a common self-regulation technique for many on the autism spectrum. Understanding what are chewy foods for autism can offer a safe avenue to meet oral sensory requirements and improve focus.

Sensory-based food aversion is a valid and complex issue for many, not just children. In fact, it's estimated that children with autism are five times more likely to have mealtime challenges related to extreme food selectivity. If you're wondering "why am I so sensitive to food textures?" the answer involves a blend of neurological, psychological, and physiological factors.

According to research published by the National Institutes of Health, food texture and consistency are highly correlated with food refusal in many individuals, especially those with sensory challenges. This guide provides practical, step-by-step methods to help you or a loved one learn how to get over food texture sensitivity and embrace a wider variety of foods.

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.

According to the International Dysphagia Diet Standardisation Initiative (IDDSI), advanced texture foods represent Level 6, a significant step up from softer diets. So, what is dysphagia advanced texture and who is it for? This diet is a crucial transitional stage for individuals with improved swallowing abilities, bridging the gap between soft and regular foods.

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.

According to the International Dysphagia Diet Standardisation Initiative (IDDSI), pureed foods (Level 4) must be smooth, cohesive, and lump-free. Therefore, by definition, pureed foods are not near normal texture, as their consistency is intentionally modified to address chewing or swallowing difficulties.

Non-nutritive sucking is a natural infant reflex that begins as early as 11 weeks' gestation and involves rhythmic sucking for comfort, not nutrition. This behavior, central to understanding what is non-nutritive feeding, serves vital developmental and self-regulating functions, particularly for premature babies transitioning to oral feeding.

Over 60% of patients with feeding difficulties show signs of improved oral intake with proper assessment and intervention. Oral feeding, at its core, simply means consuming nutrition by mouth, but in a medical context, it refers to a carefully managed process for individuals who may have challenges eating on their own.

According to research, food texture sensitivity is a significant challenge for many, with a notable percentage of picky eaters—children and adults alike—struggling with texture-related food rejection. Learning **how to fix food texture issues** is a key step toward expanding your diet, improving nutrient intake, and making mealtimes more enjoyable.