The relationship with food represents one of the most significant challenges for many people diagnosed with Autism Spectrum Disorder (ASD) and for those who accompany them in daily life. Often, eating difficulties are not just a matter of taste, but reflect deep sensory responses to textures, colors, smells, and food presentation, a phenomenon known as food selectivity.
Why is it important to address this challenge?
Highly selective eating habits can lead to a monotonous and nutrient-poor diet, with real consequences for health:
- vitamin and mineral deficiencies;
- risk of obesity or underweight;
- impacts on overall physical and mental well-being.
The AUT-MENU project was created precisely to address these difficulties in the context of collective catering—that is, school cafeterias, day centers, and residential facilities—where many people with ASD eat their daily meals.
What is the AUT-MENU project?
It is an Italian multicenter study focused on:
- identifying the dietary and sensory needs of children, adolescents, and adults with ASD;
- adapting standard menus in cafeterias based on the preferences and sensory characteristics of each individual;
- training caregivers and staff on nutrition principles and strategies to manage food selectivity.
The project took place in various facilities in Pavia, Milan, and Rome, involving participants aged 3 to 35 years.
What does “adapted menus” mean?
The adaptations are not simply “easier dishes”: they are targeted modifications that take into account:
- texture (e.g., soft or semi-liquid);
- soft colors and a visual presentation that is not overly stimulating;
- delicate aromas;
- portions and combinations of preferred foods.
This approach considers how people with ASD sensory perceive food, not just its nutritional value.
Main results:
The study showed very interesting results:
- People with ASD tolerated the adapted menus well;
- The nutritional profile of the meals improved, even without drastically changing the quantities consumed;
- The strategy increased the quality of the eating experience, without reducing the acceptance of dishes by participants.
These results support the idea that adapting meals to sensory and nutritional needs can be an effective way to improve nutrition in the ASD population, especially in collective settings.
Why it is also important for families
The project is not limited to collective catering: among the activities, there is also a nutrition education program for caregivers, which helps mothers, fathers, and staff better understand:
- how to gradually build variety into the diet;
- how to manage food selectivity at home;
- how to support more balanced eating behaviors.
This is fundamental because the relationship with food is not just about “what” is eaten, but also how and in what way the meal is experienced.
A look beyond the scientific article
The AUT-MENU project represents a concrete model of how science, clinical nutrition, and knowledge of the sensory peculiarities of ASD can come together to:
- improve health and quality of life;
- reduce mealtime stress for people and families;
- stimulate reflection on how to personalize nutritional pathways while respecting individual needs.
In summary:
→ Eating difficulties in autism spectrum disorder are not just “picky eating,” but often reflect deep sensory responses.
→ Adapting menus and training caregivers can improve meal acceptance and the nutritional quality of the diet.
→ Projects like AUT-MENU show us how personalized and multidisciplinary approaches can be useful in daily life.
Source: AUT-MENU Project: A Bicentric Intervention Study to Improve Meal Acceptance in Individuals with Autism Spectrum Disorder (ASD). DOI: 10.3390/nu18010165.