A relação da seletividade alimentar com os aspectossensoriais e a intervenção terapêutica ocupacional

Abstract

INTRODUCTION: Food Selectivity represents a challenge for many individuals, especially those with sensory changes, as in the case of Autism Spectrum Disorder (ASD). This condition manifests itself through the refusal or preference for certain foods, influenced by characteristics such as color, texture, consistency, flavor or smell. The impacts of this condition can be harmful to the health, development and quality of life of both individuals and their families. The occupational therapist is a professional trained to assist in the treatment of Food Selectivity, using the Sensory Integration approach. OBJECTIVES: The present study aims to demonstrate the relevance of the occupational therapist in the treatment of Food Selectivity. METHODOLOGY: In carrying out this study, a Literature Review was used, with a qualitative approach to the data. To carry out the searches, the databases Google Scholar, Scielo, the Capes portal, as well as direct consultations in the periodicals: Revista de Terapia Ocupacional da Universidade de São Paulo, Cadernos Brasileiros de Terapia Ocupacional and Revista Interinstitucional Brasileira de Terapia Ocupacional. RESULTS: At the end of the research, it was observed that the practices and performance of the occupational therapy professional, through playful and challenging activities, stimulates different sensory systems, such as tactile, gustatory, olfactory, visual and auditory, having in this sense the objective of increasing the patient's tolerance and acceptance of food-related stimuli, such as different textures, temperatures, flavors and smells of food. In addition, the occupational therapist also works on oral and manual motor skills, which are important for chewing, swallowing and handling food. The results found suggest that publications on the topic are growing, therefore, it points to the need for continued efforts to systematize and research the topic. FINAL CONSIDERATIONS: The articles selected for this research demonstrate the importance not only of occupational therapy, but of multidisciplinary intervention for the successful treatment of food selectivity.