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But I Don’t WANT to Eat It!! – The impact of sensory food issues on the nutritional balance of the diet

 Note: The handout for this course is available and we are working on editing the video to get it up. If you sign up for the course you can access the handout and we will notify you when we get the video up!

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Feeding Therapists are constantly faced with the task of encouraging clients to eat more and eat a more varied diet.  Yet we rarely have even a basic understanding of the nutritional make-up of the foods our clients eat.

The way food feels in our mouth is a large part of why we do or do not like a food, so for those with sensory issues this can add extra challenges to finding nutritional balance. Foods with the same textures generally have very similar nutritional composition and for someone who only likes specific textures this limits the variety of nutrients in their diet.

Written and taught from the perspective of a Dietitian whose own children had sensory-based feeding issues, this course will discuss how to work toward nutritional balance while gradually expanding the repertoire of foods an individual is willing to consume.

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Product Description

Note: The handout for this course is available and we are working on editing the video to get it up. If you sign up for the course you can access the handout and we will notify you when we get the video up!

 

But I Don’t WANT to Eat It!! – The impact of sensory food issues on the nutritional balance of the diet
– by Sharon Lemons, MS, RD, LD

Feeding Therapists are constantly faced with the task of encouraging clients to eat more and eat a more varied diet.  Yet we rarely have even a basic understanding of the nutritional make-up of the foods our clients eat.

The way food feels in our mouth is a large part of why we do or do not like a food, so for those with sensory issues this can add extra challenges to finding nutritional balance. Foods with the same textures generally have very similar nutritional composition and for someone who only likes specific textures this limits the variety of nutrients in their diet.

Written and taught from the perspective of a Dietitian whose own children had sensory-based feeding issues, this course will discuss how to work toward nutritional balance while gradually expanding the repertoire of foods an individual is willing to consume.

 

At the completion of this course, participants will be able to:

  1. Analyze how sensory issues affect food choices in their clients with sensory-based feeding issues.
  2. Categorize various sensory characteristics of food and their relationship to the nutritional quality of the diet.
  3. Develop lists of foods that have similar sensory characteristics but wider nutritional diversity that might be used in therapy to encourage a more varied diet.
  4. Apply strategies that can be used to improve nutritional balance for individuals with sensory processing issues.

 

Schedule:

The live course was presented Saturday night, November 9, 2013. Potluck attendees met at Jennifer Meyer’s house at 6:00 PM Central time for dinner and the webinar began at 7:00 PM, finishing at 9:00.

Additional Information

CEU Options

With CEUs, Without CEUs

Attendance Type

Live Webinar, On-Demand

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Presenter Name: Sharon Lemons
Presenter Email: [Private]
Presenter's Bio: Sharon is a Registered Dietitian Nutritionist who has worked with both adults and children who have Intellectual and Developmental Disabilities for 9 years. Sharon worked for Early Childhood Intervention and Denton State Supported Living Center. Sharon has presented on autism and nutrition through Behavioral Health Nutrition webinars and with Feeding and Dysphagia Resources. She has served in many roles as an officer of Behavioral Health Nutrition, Fort Worth Dietetic Association, and the Pediatric Nutrition Practice Group including Web Coordinator, Secretary/Treasurer, Nominating Committee, and Chair-Elect. Sharon has been interviewed by the Journal of the American Dietetic Association for an article on Autism twice and by the Texas WIC newsletter. She participated in the development of the Standards of Practice and Standards of Professional Performance for Dietitians working with Individuals with Intellectual and Developmental Disorders, but she learned most of what she knows from just being mom to two boys who have autism.