The role of senses in sensory integration in the context of child nutrition

• Autorzy: Piotrowska A. , Kostyra E. , Karas R.
• Języki publikacji: EN

Abstrakty

EN

The growing problem of sensory integration disorders indicates the need to understand the role of the senses in children’s food acceptance and to use this knowledge to determine actions to reduce food selectivity and neophobic attitudes. The paper analyzed the current scientific literature data concerning the impact of sensory integration disorders on children’s eating behaviors. The influence of multisensory experiences and sensory education in shaping the proper eating habits of children with sensory integration disorders was also discussed. The importance of educational programs in public institutions and programs dedicated to parents’ children with sensory integration disorders was emphasized. Analysis of current scientific literature data regarding the research topic (databases: Google Scholar, Web of Science, PubMed, Elsevier) was performed. Analysis of literature data indicates that sensory integration disorders affect children’s eating habits and increase the risk of food selectivity and neophobic behaviors. Sensory learning-based interventions increase children’s engagement and facilitate the formation of proper eating habits. Sensory education programs should be interactive and tailored to the individual needs of children with sensory integration disorders. It is extremely important to support parents in increasing their theoretical and practical knowledge.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2024
• Tom: 75
• Numer: 4
• Opis fizyczny: p.1-9,fig.,ref.

Twórcy

autor

Piotrowska A.

• Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Kostyra E.

• Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Warsaw, Poland

autor

Karas R.

• Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Warsaw, Poland

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Identyfikatory

DOI

10.32394/rpzh/196996