P87 Tasting Tuesdays: Increasing Dietary Variety for Adults with Autism in a Community-Based Center

Abstract

Objective In order to promote dietary variety, “Tasting Tuesdays” were implemented at Community Support Services (CSS), a large community-based center for adults with autism. The goal of “Tasting Tuesdays” is to highlight new foods through an appeal to multiple sensory modalities (sight, smell, touch, taste) in an engaging format. Use of Theory or Research “Tasting Tuesdays” emphasize choice and individualization, basic principles of “Active Engagement,” a well-vetted approach to cooking that was first established at CSS and is now a manualized treatment option for individuals with autism. Target Audience Adults with autism are an at-risk and underserved population characterized by elevated rates of overweight/obesity. Individuals on the spectrum experience disordered eating at high prevalence and food selectivity is widespread. Program Description Each Tuesday a chosen food is offered in sample servings to the entire CSS community and all participants are asked to provide input through a visual graphing activity. Featured foods generally fall into one of several categories: unusual fruits/vegetables (dragon fruit, beet juice), specialty food products (broccoli tots, vegan chicken nuggets), unusual recipes (tofu scramble, watermelon salad) or seasonal specialties (latkes, eggnog). In the two years since inception, almost 100 different food samples have been included in the program. Evaluation Methods Tasters vote with a picture symbol containing a happy face (like) or a sad face (dislike). An “X” marker is used to track those individuals who decide not to taste the offered food. Outcomes are also reported in the biweekly nutrition newsletter distributed throughout the community. General participation rates are collected to assess the level of community involvement. Results Preference varies on a weekly basis due to personal choice. Program effectiveness, however, is assessed through participation rates which have increased by greater than 20% since inception, thus implying increased reach. Conclusions Making a range of new foods available, and offering community-based tasting as a form of engagement, appears to be an effective means of addressing dietary rigidity amongst individuals with autism. Funding None.