Therapy based on sensory integration in a case of Autism Spectrum Disorder with food selectivity

Abstract

Objective: To analyze the relationship between food selectivity and sensory processing dysfunction in children with Autism Spectrum Disorder (ASD) as well as monitor their evolution with a therapeutic approach to sensory intervention. Method: This is a qualitative research based on a case study, with a convenience sample of a five-year-old boy diagnosed with ASD and food selectivity, who was followed for one year and five months. In this case study, the Sensory Profile Protocol – Questionnaire for Parents – 3 to 10 years and the script on nutrition was used. Results: A significant change in the Sensory Profile was identified, especially in systems that are related to food, confirming the sensory difficulties of children with ASD and its interface with food selectivity. The occupational therapy treatment with a sensory integration approach obtained favorable results in terms of food acceptance and decreased selectivity. Conclusion: Changes in the sensory profile were related to eating difficulties, showing that the selectivity in the case studied had sensory origin, which was overcome with sensory integration therapy.