The Experts below are selected from a list of 321 Experts worldwide ranked by ideXlab platform
Linda G Bandini - One of the best experts on this subject based on the ideXlab platform.
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Food selectivity in a diverse sample of young children with and without intellectual disabilities
Appetite, 2018Co-Authors: Linda G Bandini, Carol Curtin, Melissa Maslin, Misha Eliasziw, Sarah M. Phillips, Aviva MustAbstract:Abstract Children with developmental concerns are more likely to be referred to feeding clinics for Food selectivity than typically developing (TD) children. However, there is limited research on Food selectivity in children with intellectual disabilities (ID). Fifty-nine TD children and 56 children with ID ages 3–8 years participated in the Children's Mealtime Study to compare Food selectivity, conceptualized as Food Refusal and narrow Food repertoire, among TD children and children with ID. Parents completed a 119-item Food frequency questionnaire. Food Refusal rate was calculated as the number of Foods the child refused of those offered. Food repertoire, comprising the number of unique Foods eaten, was determined from a 3-day Food record. Compared to TD children, among children with ID the Food Refusal rate was significantly higher (28.5% vs. 15.7%) and mean Food repertoire significantly narrower (20.7 vs. 24.2 unique Foods) (p
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a comparison of Food Refusal related to characteristics of Food in children with autism spectrum disorder and typically developing children
Journal of the Academy of Nutrition and Dietetics, 2014Co-Authors: Kristie L Hubbard, Sarah E. Anderson, Carol Curtin, Aviva Must, Linda G BandiniAbstract:Abstract Parents of children with autism spectrum disorder (ASD) frequently report child Food Refusal based on characteristics of Food. Our study sought to determine whether parent report of Food Refusal based on the characteristics of Food was greater in children with ASD than in typically developing children, associated with a greater percentage of Foods refused of those offered, and associated with fruit and vegetable intake. A modified Food frequency questionnaire was used to determine overall Food Refusal as well as fruit and vegetable intake. Parent-reported Food Refusal related to characteristics of Food (eg, texture/consistency, temperature, brand, color, shape, taste/smell, Foods mixed together, or Foods touching other Foods) was compared between 53 children with ASD and 58 typically developing children aged 3 to 11 years in the Children's Activity and Meal Patterns Study (2007-2008). Children with ASD were significantly more likely to refuse Foods based on texture/consistency (77.4% vs 36.2%), taste/smell (49.1% vs 5.2%), mixtures (45.3% vs 25.9%), brand (15.1% vs 1.7%), and shape (11.3% vs 1.7%). No differences between groups were found for Food Refusal based on temperature, Foods touching other Foods, or color. Irrespective of ASD status, the percentage of Foods refused of those offered was associated with parent reports of Food Refusal based on all characteristics examined, except temperature. Food Refusal based on color was inversely associated with vegetable consumption in both groups. Routine screening for Food Refusal among children with ASD is warranted to prevent dietary inadequacies that may be associated with selective eating habits. Future research is needed to develop effective and practical feeding approaches for children with ASD.
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Food selectivity in children with autism spectrum disorders and typically developing children
The Journal of Pediatrics, 2010Co-Authors: Linda G Bandini, Carol Curtin, Sharon A Cermak, Whitney E Evans, Renee Scampini, Melissa Maslin, Sarah E. Anderson, Aviva MustAbstract:Objectives To define Food selectivity and compare indices of Food selectivity among children with autism spectrum disorders (ASDs) and typically developing children, and to assess the impact of Food selectivity on nutrient adequacy. Study design Food selectivity was operationalized to include Food Refusal, limited Food repertoire, and high-frequency single Food intake using a modified Food frequency questionnaire and a 3-day Food record. Food selectivity was compared between 53 children with ASDs and 58 typically developing children age 3-11 years. Nutrient adequacy was assessed relative to the dietary reference intakes. Results The children with ASDs exhibited more Food Refusal than typically developing children (41.7% of Foods offered vs 18.9% of Foods offered; P P Conclusions Our findings suggest that Food selectivity is more common in children with ASDs than in typically developing children, and that a limited Food repertoire may be associated with nutrient inadequacies.
Aviva Must - One of the best experts on this subject based on the ideXlab platform.
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Food selectivity in a diverse sample of young children with and without intellectual disabilities
Appetite, 2018Co-Authors: Linda G Bandini, Carol Curtin, Melissa Maslin, Misha Eliasziw, Sarah M. Phillips, Aviva MustAbstract:Abstract Children with developmental concerns are more likely to be referred to feeding clinics for Food selectivity than typically developing (TD) children. However, there is limited research on Food selectivity in children with intellectual disabilities (ID). Fifty-nine TD children and 56 children with ID ages 3–8 years participated in the Children's Mealtime Study to compare Food selectivity, conceptualized as Food Refusal and narrow Food repertoire, among TD children and children with ID. Parents completed a 119-item Food frequency questionnaire. Food Refusal rate was calculated as the number of Foods the child refused of those offered. Food repertoire, comprising the number of unique Foods eaten, was determined from a 3-day Food record. Compared to TD children, among children with ID the Food Refusal rate was significantly higher (28.5% vs. 15.7%) and mean Food repertoire significantly narrower (20.7 vs. 24.2 unique Foods) (p
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a comparison of Food Refusal related to characteristics of Food in children with autism spectrum disorder and typically developing children
Journal of the Academy of Nutrition and Dietetics, 2014Co-Authors: Kristie L Hubbard, Sarah E. Anderson, Carol Curtin, Aviva Must, Linda G BandiniAbstract:Abstract Parents of children with autism spectrum disorder (ASD) frequently report child Food Refusal based on characteristics of Food. Our study sought to determine whether parent report of Food Refusal based on the characteristics of Food was greater in children with ASD than in typically developing children, associated with a greater percentage of Foods refused of those offered, and associated with fruit and vegetable intake. A modified Food frequency questionnaire was used to determine overall Food Refusal as well as fruit and vegetable intake. Parent-reported Food Refusal related to characteristics of Food (eg, texture/consistency, temperature, brand, color, shape, taste/smell, Foods mixed together, or Foods touching other Foods) was compared between 53 children with ASD and 58 typically developing children aged 3 to 11 years in the Children's Activity and Meal Patterns Study (2007-2008). Children with ASD were significantly more likely to refuse Foods based on texture/consistency (77.4% vs 36.2%), taste/smell (49.1% vs 5.2%), mixtures (45.3% vs 25.9%), brand (15.1% vs 1.7%), and shape (11.3% vs 1.7%). No differences between groups were found for Food Refusal based on temperature, Foods touching other Foods, or color. Irrespective of ASD status, the percentage of Foods refused of those offered was associated with parent reports of Food Refusal based on all characteristics examined, except temperature. Food Refusal based on color was inversely associated with vegetable consumption in both groups. Routine screening for Food Refusal among children with ASD is warranted to prevent dietary inadequacies that may be associated with selective eating habits. Future research is needed to develop effective and practical feeding approaches for children with ASD.
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Food selectivity in children with autism spectrum disorders and typically developing children
The Journal of Pediatrics, 2010Co-Authors: Linda G Bandini, Carol Curtin, Sharon A Cermak, Whitney E Evans, Renee Scampini, Melissa Maslin, Sarah E. Anderson, Aviva MustAbstract:Objectives To define Food selectivity and compare indices of Food selectivity among children with autism spectrum disorders (ASDs) and typically developing children, and to assess the impact of Food selectivity on nutrient adequacy. Study design Food selectivity was operationalized to include Food Refusal, limited Food repertoire, and high-frequency single Food intake using a modified Food frequency questionnaire and a 3-day Food record. Food selectivity was compared between 53 children with ASDs and 58 typically developing children age 3-11 years. Nutrient adequacy was assessed relative to the dietary reference intakes. Results The children with ASDs exhibited more Food Refusal than typically developing children (41.7% of Foods offered vs 18.9% of Foods offered; P P Conclusions Our findings suggest that Food selectivity is more common in children with ASDs than in typically developing children, and that a limited Food repertoire may be associated with nutrient inadequacies.
Arie Levine - One of the best experts on this subject based on the ideXlab platform.
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Role reversal method for treatment of Food Refusal associated with infantile feeding disorders.
Journal of Pediatric Gastroenterology and Nutrition, 2020Co-Authors: Idit Segal, Tsili Zangen, Mona Boaz, Avi Mizrachi, Anat Tirosh, Tali Sinai, Sari Alony, Anat Levi, Lia Korenfeld, Arie LevineAbstract:Infantile feeding disorders (IFDs) are common causes of Food Refusal and failure to thrive, and are frequently encountered by primary care physicians and specialists. We have published the Wolfson criteria for IFD, which have eased the approach to the diagnosis of IFDs. Along with and complementary to the Wolfson criteria, we have also developed the role reversal treatment method for IFD, which has been briefly described earlier. The aim of this study was to validate the role reversal treatment method on a cohort of infants diagnosed as having IFD and to present a detailed description of this method for the first time. Parents of infants and children diagnosed as having IFD were invited to participate in the study; they were handed over a questionnaire comprising 6 categories of questions related to patient and parents behaviors, attitudes, and perceptions, which was completed at initiation and at the end of treatment. Full response was defined as improved normative feeding, cessation of abnormal parental feeding, and improved or normal growth patterns. A partial response was defined as success with two-third categories. We enrolled 38 patients, and 32 patients completed the study. Improved feeding occurred in 78%, full recovery was documented in 53% of infants by 6 months, and partial response was observed in another 25%. All forms of pathological feeding improved significantly (mechanistic, nocturnal, persecutory, forced feeding, and distraction). The role reversal treatment method is a simple and effective approach to the treatment of Food Refusal associated with IFD.
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screening criteria for diagnosis of infantile feeding disorders as a cause of poor feeding or Food Refusal
Journal of Pediatric Gastroenterology and Nutrition, 2011Co-Authors: Arie Levine, Yuval Levy, Anat Levy, Lia Kornfeld, Ilan Dalal, Lea Bachar, Zili Tsangen, Avi Mizrachi, Zvi Zadik, Dan TurnerAbstract:ABSTRACTObjectives:Infantile feeding disorders (IFDs) are a common cause of Food Refusal, failure to thrive, and vomiting, but they may be difficult to diagnose. We have previously identified certain patterns of pathological feeding and behaviors as high-risk characteristics for IFDs and subsequentl
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diagnostic clues for identification of nonorganic vs organic causes of Food Refusal and poor feeding
Journal of Pediatric Gastroenterology and Nutrition, 2009Co-Authors: Yuval Levy, Anat Levy, Tsili Zangen, Lia Kornfeld, Ilan Dalal, Eli Samuel, Mona Boaz, Nophar Ben David, Marguerite Dunitz, Arie LevineAbstract:Objectives: Food Refusal, poor feeding, and somatic symptoms such as vomiting, gagging, irritability and failure to thrive (FTT) are commonly found in both infantile feeding disorders (IFD) and common treatable medical conditions. Present diagnostic classifications for diagnosing IFD are complex and difficult to apply in daily practice, leading to underdiagnosis and delay in diagnosis of IFD. We attempted to identify parental and infantile behaviour patterns or symptoms that could help distinguish between organic or behavioural causes for these symptoms. Methods: We screened 226 children with poor feeding. After exclusion criteria, we divided the remaining 151 into 2 groups. The nonorganic group (n = 83) included patients with onset of symptoms before age 2, persistent Food aversion longer than 1 month, and a response to behavioural intervention. The second group consisted of children (n=68) presenting with similar characteristics, who responded to medical or nutritional therapy in which a final diagnosis of gastro-esophageal reflux disease, milk allergy, or idiopathic or nutritional FTT was made. Results: Poor intake, poor weight gain, or vomiting did not discriminate between organic and nonorganic causes. Factors indicating the presence of a behavioural cause included Food Refusal, Food fixation, abnormal parental feeding practices, onset after a specific trigger, and presence of anticipatory gagging (P<0.0001 for all). Conclusions: Integration of a few structured questions regarding infant behaviour, parental feeding practices, infant symptoms, and triggers for the onset of symptoms may help clinicians distinguish between organic and nonorganic causes for Food Refusal or low intake FTT.
Carol Curtin - One of the best experts on this subject based on the ideXlab platform.
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Food selectivity in a diverse sample of young children with and without intellectual disabilities
Appetite, 2018Co-Authors: Linda G Bandini, Carol Curtin, Melissa Maslin, Misha Eliasziw, Sarah M. Phillips, Aviva MustAbstract:Abstract Children with developmental concerns are more likely to be referred to feeding clinics for Food selectivity than typically developing (TD) children. However, there is limited research on Food selectivity in children with intellectual disabilities (ID). Fifty-nine TD children and 56 children with ID ages 3–8 years participated in the Children's Mealtime Study to compare Food selectivity, conceptualized as Food Refusal and narrow Food repertoire, among TD children and children with ID. Parents completed a 119-item Food frequency questionnaire. Food Refusal rate was calculated as the number of Foods the child refused of those offered. Food repertoire, comprising the number of unique Foods eaten, was determined from a 3-day Food record. Compared to TD children, among children with ID the Food Refusal rate was significantly higher (28.5% vs. 15.7%) and mean Food repertoire significantly narrower (20.7 vs. 24.2 unique Foods) (p
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a comparison of Food Refusal related to characteristics of Food in children with autism spectrum disorder and typically developing children
Journal of the Academy of Nutrition and Dietetics, 2014Co-Authors: Kristie L Hubbard, Sarah E. Anderson, Carol Curtin, Aviva Must, Linda G BandiniAbstract:Abstract Parents of children with autism spectrum disorder (ASD) frequently report child Food Refusal based on characteristics of Food. Our study sought to determine whether parent report of Food Refusal based on the characteristics of Food was greater in children with ASD than in typically developing children, associated with a greater percentage of Foods refused of those offered, and associated with fruit and vegetable intake. A modified Food frequency questionnaire was used to determine overall Food Refusal as well as fruit and vegetable intake. Parent-reported Food Refusal related to characteristics of Food (eg, texture/consistency, temperature, brand, color, shape, taste/smell, Foods mixed together, or Foods touching other Foods) was compared between 53 children with ASD and 58 typically developing children aged 3 to 11 years in the Children's Activity and Meal Patterns Study (2007-2008). Children with ASD were significantly more likely to refuse Foods based on texture/consistency (77.4% vs 36.2%), taste/smell (49.1% vs 5.2%), mixtures (45.3% vs 25.9%), brand (15.1% vs 1.7%), and shape (11.3% vs 1.7%). No differences between groups were found for Food Refusal based on temperature, Foods touching other Foods, or color. Irrespective of ASD status, the percentage of Foods refused of those offered was associated with parent reports of Food Refusal based on all characteristics examined, except temperature. Food Refusal based on color was inversely associated with vegetable consumption in both groups. Routine screening for Food Refusal among children with ASD is warranted to prevent dietary inadequacies that may be associated with selective eating habits. Future research is needed to develop effective and practical feeding approaches for children with ASD.
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Food selectivity in children with autism spectrum disorders and typically developing children
The Journal of Pediatrics, 2010Co-Authors: Linda G Bandini, Carol Curtin, Sharon A Cermak, Whitney E Evans, Renee Scampini, Melissa Maslin, Sarah E. Anderson, Aviva MustAbstract:Objectives To define Food selectivity and compare indices of Food selectivity among children with autism spectrum disorders (ASDs) and typically developing children, and to assess the impact of Food selectivity on nutrient adequacy. Study design Food selectivity was operationalized to include Food Refusal, limited Food repertoire, and high-frequency single Food intake using a modified Food frequency questionnaire and a 3-day Food record. Food selectivity was compared between 53 children with ASDs and 58 typically developing children age 3-11 years. Nutrient adequacy was assessed relative to the dietary reference intakes. Results The children with ASDs exhibited more Food Refusal than typically developing children (41.7% of Foods offered vs 18.9% of Foods offered; P P Conclusions Our findings suggest that Food selectivity is more common in children with ASDs than in typically developing children, and that a limited Food repertoire may be associated with nutrient inadequacies.
Sarah E. Anderson - One of the best experts on this subject based on the ideXlab platform.
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a comparison of Food Refusal related to characteristics of Food in children with autism spectrum disorder and typically developing children
Journal of the Academy of Nutrition and Dietetics, 2014Co-Authors: Kristie L Hubbard, Sarah E. Anderson, Carol Curtin, Aviva Must, Linda G BandiniAbstract:Abstract Parents of children with autism spectrum disorder (ASD) frequently report child Food Refusal based on characteristics of Food. Our study sought to determine whether parent report of Food Refusal based on the characteristics of Food was greater in children with ASD than in typically developing children, associated with a greater percentage of Foods refused of those offered, and associated with fruit and vegetable intake. A modified Food frequency questionnaire was used to determine overall Food Refusal as well as fruit and vegetable intake. Parent-reported Food Refusal related to characteristics of Food (eg, texture/consistency, temperature, brand, color, shape, taste/smell, Foods mixed together, or Foods touching other Foods) was compared between 53 children with ASD and 58 typically developing children aged 3 to 11 years in the Children's Activity and Meal Patterns Study (2007-2008). Children with ASD were significantly more likely to refuse Foods based on texture/consistency (77.4% vs 36.2%), taste/smell (49.1% vs 5.2%), mixtures (45.3% vs 25.9%), brand (15.1% vs 1.7%), and shape (11.3% vs 1.7%). No differences between groups were found for Food Refusal based on temperature, Foods touching other Foods, or color. Irrespective of ASD status, the percentage of Foods refused of those offered was associated with parent reports of Food Refusal based on all characteristics examined, except temperature. Food Refusal based on color was inversely associated with vegetable consumption in both groups. Routine screening for Food Refusal among children with ASD is warranted to prevent dietary inadequacies that may be associated with selective eating habits. Future research is needed to develop effective and practical feeding approaches for children with ASD.
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Food selectivity in children with autism spectrum disorders and typically developing children
The Journal of Pediatrics, 2010Co-Authors: Linda G Bandini, Carol Curtin, Sharon A Cermak, Whitney E Evans, Renee Scampini, Melissa Maslin, Sarah E. Anderson, Aviva MustAbstract:Objectives To define Food selectivity and compare indices of Food selectivity among children with autism spectrum disorders (ASDs) and typically developing children, and to assess the impact of Food selectivity on nutrient adequacy. Study design Food selectivity was operationalized to include Food Refusal, limited Food repertoire, and high-frequency single Food intake using a modified Food frequency questionnaire and a 3-day Food record. Food selectivity was compared between 53 children with ASDs and 58 typically developing children age 3-11 years. Nutrient adequacy was assessed relative to the dietary reference intakes. Results The children with ASDs exhibited more Food Refusal than typically developing children (41.7% of Foods offered vs 18.9% of Foods offered; P P Conclusions Our findings suggest that Food selectivity is more common in children with ASDs than in typically developing children, and that a limited Food repertoire may be associated with nutrient inadequacies.