Sensory integration disorder and apraxia of speech are neurological conditions that can affect a child's ability to eat. An exaggerated sense of taste or smell might make the child unable to eat healthy but bitter vegetables, while heightened or reduced tactile sensitivity might prevent a child from eating crunchy or creamy foods. It is possible to find the child a diet he will eat. The right diet will provide the nutrients that will bolster his neurological function.
Sensory Integration Disorder
Imagine if chewing something crunchy was like grinding broken glass, or if eating pudding made you choke because you couldn't feel the food pass into your throat. Sensory integration disorder is a condition where the signals received from sense organs become garbled and can be perceived as much stronger or weaker than normal. When taste, smell and touch are affected, it greatly narrows the range of food a child can eat. This picky eating is not simply a behavior based on a sense of independence, but it is rooted in a neurological disorder which can be treated.
Dietary Needs of SID
Since sensory integration disorder is a neurological condition, nutrients that are good for the nerves can reduce the effects of SID and enhance therapeutic treatment. Nutritionist Kelly Dorfman, co-founder of the non-profit organization Developmental Delay Resources, says that simply ensuring a child gets enough magnesium can lead to dramatic changes. Lack of magnesium can delay the speed electrical signals move through the nerves, a problem directly related to SID. She also suggests increasing the B vitamins and vitamin E.
Apraxia of Speech
In apraxia of speech, also known as "verbal apraxia," a child's brain has trouble controlling the muscles involved in speech. The muscles work and the child knows what movements are needed, but the signal gets lost between the brain and muscles. Although this condition is mostly associated with delayed or garbled speech, it may also cause changes in tactile sensitivity inside the mouth.
Dietary Needs of Apraxia of Speech
There have been anecdotal reports that gluten-free diets reduced or eliminated the symptoms of apraxia of speech, but there was no evidence to support this until recently. In 2009, the Children's Hospital & Research Center Oakland released results of a study that showed the children in the study with apraxia of speech also carried the gene associated with gluten sensitivity and celiac disease. Although the sample size was small, it lends credibility to the anecdotal reports. The study also showed deficiencies in zinc and vitamins D and E deficiency in most of the children surveyed.
Creating A Diet Plan
The best approach is to develop a team including a nutritionist, feeding therapist, neurologist and pediatrician. Their combined medical expertise combined with the parent's knowledge of the child's behaviors and dietary limitations will lead to the development of a personalized dietary plan. Changes in diet should be introduced slowly and it may take months to find the right combination of foods. Parents should be patient and remember that once the right diet is found, it will be a lifelong benefit for the child.
References
- Developmental Delay Resources: How Sensory Integration and Nutrition Interact; Kelly Dorfman, MS; 1998
- PubMed.gov: Food Choice of Tactile Defensive Children; A.M. Smith, et al.; 2005
- American Speech-Language-Hearing Association: Childhood Apraxia of Speech
- Children's Hospital & Research Center Oakland: Children's Hospital Oakland Scientist First to Characterize Novel Syndrome of Allergy, Apraxia and Malabsorption; 2009
