Autism Spectrum Disorder and collective catering service: results of the pilot study FOOD-AUT
ObjectiveIndividuals with Autism Spectrum Disorder (ASD) often exhibit a low dietary diversity due to food selectivity that leads them to a marked preference for high-energy-density food, exposing them to risk of malnutrition. Despite these aspects, specific recommendations and targeted menus for th...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1298469/full |
| _version_ | 1797359942623035392 |
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| author | Maria Vittoria Conti Sara Santero Chiara Breda Sara Basilico Giorgia de Filippo Alessia Luzzi Alessia Luzzi Luana Voto Rebecca Cavagnola Chiara Elena Tomasinelli Hellas Cena Hellas Cena |
| author_facet | Maria Vittoria Conti Sara Santero Chiara Breda Sara Basilico Giorgia de Filippo Alessia Luzzi Alessia Luzzi Luana Voto Rebecca Cavagnola Chiara Elena Tomasinelli Hellas Cena Hellas Cena |
| author_sort | Maria Vittoria Conti |
| collection | DOAJ |
| description | ObjectiveIndividuals with Autism Spectrum Disorder (ASD) often exhibit a low dietary diversity due to food selectivity that leads them to a marked preference for high-energy-density food, exposing them to risk of malnutrition. Despite these aspects, specific recommendations and targeted menus for this population are missing. The pilot study FOOD-AUT addresses this issue by developing canteen menus meeting the nutritional and sensory needs of adults with ASD, aiming to reduce their food selectivity, and consequently improving their health.MethodsThe project, funded by Gruppo Pellegrini S.p.A, was conducted at the daycare service of Sacra Famiglia Onlus Foundation, between March-2022 to March-2023. The study was divided into two phases. Observational phase: a comparison was made between the enrolled subjects’ nutritional needs and the nutrient content of the administered menus during the daycare service. Then mealtime compliance was assessed using standardized meal evaluation forms, both quantitative and qualitative. Intervention phase: canteen menus targeted to the individuals’ nutritional and sensory needs were administered and their acceptability was evaluated.ResultsTwenty-two individuals with ASD, aged 19–48, 72.7% males, were enrolled. Overweight and obesity prevalence were 54.5 and 18.2%, respectively. The observational phase showed how the most accepted foods had specific sensorial characteristics in line with the scientific literature. Adapting the menus improved food acceptance and reduced food waste.ConclusionThe results highlighted the need for adapted menus and greater attention to the way meals are delivered and consumed to improve nutritional status and therefore health of this population at increased risk of malnutrition.Clinical trial registrationClinicalTrial.gov, unique identifier: NCT05978895. |
| first_indexed | 2024-03-08T15:32:13Z |
| format | Article |
| id | doaj.art-00706e7cc5304f6ba3231907baf8061c |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-08T15:32:13Z |
| publishDate | 2024-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-00706e7cc5304f6ba3231907baf8061c2024-01-10T04:14:17ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2024-01-011010.3389/fnut.2023.12984691298469Autism Spectrum Disorder and collective catering service: results of the pilot study FOOD-AUTMaria Vittoria Conti0Sara Santero1Chiara Breda2Sara Basilico3Giorgia de Filippo4Alessia Luzzi5Alessia Luzzi6Luana Voto7Rebecca Cavagnola8Chiara Elena Tomasinelli9Hellas Cena10Hellas Cena11Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, ItalyLaboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, ItalyLaboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, ItalyLaboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, ItalyLaboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, ItalyLaboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, ItalySchool of Nutrition Science, University of Milan, Milan, ItalyDepartment of Translational Medical Science, University of Naples Federico II, Naples, ItalyDepartment of Brain and Behavioral Sciences, University of Pavia, Pavia, ItalyLaboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, ItalyLaboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, ItalyClinical Nutrition Unit, General Medicine, ICS MAUGERI IRCCS, Pavia, ItalyObjectiveIndividuals with Autism Spectrum Disorder (ASD) often exhibit a low dietary diversity due to food selectivity that leads them to a marked preference for high-energy-density food, exposing them to risk of malnutrition. Despite these aspects, specific recommendations and targeted menus for this population are missing. The pilot study FOOD-AUT addresses this issue by developing canteen menus meeting the nutritional and sensory needs of adults with ASD, aiming to reduce their food selectivity, and consequently improving their health.MethodsThe project, funded by Gruppo Pellegrini S.p.A, was conducted at the daycare service of Sacra Famiglia Onlus Foundation, between March-2022 to March-2023. The study was divided into two phases. Observational phase: a comparison was made between the enrolled subjects’ nutritional needs and the nutrient content of the administered menus during the daycare service. Then mealtime compliance was assessed using standardized meal evaluation forms, both quantitative and qualitative. Intervention phase: canteen menus targeted to the individuals’ nutritional and sensory needs were administered and their acceptability was evaluated.ResultsTwenty-two individuals with ASD, aged 19–48, 72.7% males, were enrolled. Overweight and obesity prevalence were 54.5 and 18.2%, respectively. The observational phase showed how the most accepted foods had specific sensorial characteristics in line with the scientific literature. Adapting the menus improved food acceptance and reduced food waste.ConclusionThe results highlighted the need for adapted menus and greater attention to the way meals are delivered and consumed to improve nutritional status and therefore health of this population at increased risk of malnutrition.Clinical trial registrationClinicalTrial.gov, unique identifier: NCT05978895.https://www.frontiersin.org/articles/10.3389/fnut.2023.1298469/fullAutism Spectrum Disorderfood selectivitycollective cateringmenusnutritionhuman health |
| spellingShingle | Maria Vittoria Conti Sara Santero Chiara Breda Sara Basilico Giorgia de Filippo Alessia Luzzi Alessia Luzzi Luana Voto Rebecca Cavagnola Chiara Elena Tomasinelli Hellas Cena Hellas Cena Autism Spectrum Disorder and collective catering service: results of the pilot study FOOD-AUT Frontiers in Nutrition Autism Spectrum Disorder food selectivity collective catering menus nutrition human health |
| title | Autism Spectrum Disorder and collective catering service: results of the pilot study FOOD-AUT |
| title_full | Autism Spectrum Disorder and collective catering service: results of the pilot study FOOD-AUT |
| title_fullStr | Autism Spectrum Disorder and collective catering service: results of the pilot study FOOD-AUT |
| title_full_unstemmed | Autism Spectrum Disorder and collective catering service: results of the pilot study FOOD-AUT |
| title_short | Autism Spectrum Disorder and collective catering service: results of the pilot study FOOD-AUT |
| title_sort | autism spectrum disorder and collective catering service results of the pilot study food aut |
| topic | Autism Spectrum Disorder food selectivity collective catering menus nutrition human health |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1298469/full |
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