EVALUATION OF FOOD MASKING FOR PEOPLE WITH AUTISM SPECTRUM DISORDER

Abstract

Introduction: Autistic Spectrum Disorder (ASD) is characterized by deficits in development, especially in communication, social satisfaction and behavior patterns, interests and activities. Objective: To evaluate the results of food masking used with people with Autism Spectrum Disorder. Methods: Observational analytical study developed with 28 people with Autism Spectrum Disorder in the city of São Luís, Maranhão, whose data collection occurred through the application of a questionnaire through a digital platform. The outcome variable was the use of food masking. The independent variables were difficulty in the consumption of new foods, how foods are presented, food monotony, acceptance of new foods, food selectivity, tantrums at mealtimes, refusal to eat, time of therapy, age of diagnosis, age. The level of significance adopted to reject the null hypothesis was 0.05. Results: More than 50% of the participants in this study do not use food masking and most report poor acceptance after the use of this technique. About 39.3% of parents and/or guardians point to the insertion of new foods as something advantageous when masking is used, while others report that the biggest disadvantage is the limitation of new flavors and textures. Conclusion: Food masking is a technique experienced by many family members and caregivers; however, it needs to investigate its effectiveness to improve the feeding of people with autism spectrum disorder in the long term.