Related Experiment Video

Updated: Jun 16, 2026

A Treatment Package without Escape Extinction to Address Food Selectivity
04:23

A Treatment Package without Escape Extinction to Address Food Selectivity

Published on: August 21, 2015

Food selectivity and sensory sensitivity in children with autism spectrum disorders

Sharon A Cermak1, Carol Curtin, Linda G Bandini

  • 1Division of Science and Occupational Therapy, University of Southern California, Los Angeles, CA 90033, USA. sharon.cermak@gmail.com

Journal of the American Dietetic Association
|January 28, 2010
PubMed

Insights

Children with autism spectrum disorder (ASD) often exhibit food selectivity due to sensory issues. This review examines the link between sensory factors and eating challenges in ASD, highlighting the need for integrated care.

Area of Science:

  • Developmental Psychology
  • Pediatric Nutrition
  • Neurodevelopmental Disorders

Background:

  • Autism spectrum disorder (ASD) is a complex neurodevelopmental condition affecting communication, social interaction, and behavior.
  • Sensory processing impairments are common in ASD, significantly impacting daily life, including eating habits.
  • Children with ASD are frequently characterized as picky or selective eaters, posing nutritional challenges.

Purpose of the Study:

  • To conduct a comprehensive narrative review of empirical literature on food selectivity and nutritional adequacy in children with ASD.
  • To explore the role of sensory factors, particularly sensory sensitivity, in contributing to food selectivity in this population.
  • To emphasize the necessity of an interdisciplinary approach for managing atypical eating patterns in children with ASD.

Main Methods:

  • Systematic review of empirical research published over the last 25 years.
  • Analysis of studies focusing on food selectivity, nutritional status, and sensory processing in children diagnosed with ASD.
  • Synthesis of findings to identify key relationships and contributing factors.

Main Results:

  • A significant body of evidence links sensory processing differences to extreme food selectivity in children with ASD.
  • Nutritional adequacy is frequently compromised in children with ASD due to restricted dietary intake.
  • Sensory sensitivities, including texture, smell, and taste, are primary drivers of selective eating behaviors.

Conclusions:

  • Sensory factors play a critical role in the development and maintenance of food selectivity in autism spectrum disorder.
  • Addressing these sensory contributions is essential for improving nutritional intake and overall health in affected children.
  • An integrated, multidisciplinary team approach involving healthcare professionals, educators, and families is crucial for effective intervention.

More Related Videos

Testing Sensory and Multisensory Function in Children with Autism Spectrum Disorder09:13

Testing Sensory and Multisensory Function in Children with Autism Spectrum Disorder

Published on: April 22, 2015

Video Imaging and Spatiotemporal Maps to Analyze Gastrointestinal Motility in Mice07:41

Video Imaging and Spatiotemporal Maps to Analyze Gastrointestinal Motility in Mice

Published on: February 3, 2016

Related Concept Videos

Autism Spectrum Disorder01:19

Autism Spectrum Disorder

Autism spectrum disorder (ASD) is a neurodevelopmental condition marked by persistent deficits in social communication and interaction alongside restrictive and repetitive behaviors or interests. ASD is sometimes accompanied by intellectual impairment.
These core symptoms manifest differently among individuals, ranging from mild to severe. The disorder's complexity extends beyond its clinical presentation, encompassing a diverse range of biological, cognitive, and sociocultural influences.
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...
Modeling in Therapy01:26

Modeling in Therapy

Modeling, a key technique in therapy, uses observational learning to help clients acquire and practice new skills by watching therapists demonstrate desired behaviors. This approach, rooted in Albert Bandura's concept of vicarious learning, plays a significant role in therapeutic interventions for various psychological conditions, including social anxiety, ADHD, and depression.
Participant Modeling
Participant modeling involves therapists demonstrating calm and effective behaviors in situations...