Food selectivity and its relationship with the sensory processing in children

Authors

  • Angie Espinoza Tocto Universidad Nacional Mayor de San Marcos, Facultad de Medicina. Lima, Perú.
  • Anthony Caviedes Polo Universidad Nacional Mayor de San Marcos, Facultad de Medicina. Lima, Perú.

DOI:

https://doi.org/10.20453/rhr.v2023i1.5035

Keywords:

sensory processing, food selectivity, sensory profile

Abstract

Object: Determine the relationship between food selectivity and sensory processing in children from 4 to 6 years old in three educational institutions in Lima. Material and Methods: A Quantitative approach study with a descriptive, cross-sectional/transversal, and correlative design; food selectivity was analyzed with a questionnaire validated by experts, and the sensory processing with Winnie Dunn’s Sensory Profile 2.Results: The total population concentrates a majority of children in the 4-year age group (n = 53), who represent 44.2 % of the total, and a minority of children concentrated in the 5-year age group (n = 28), representing 23.3 % of the total. A statistically significant relationship was found between the following study variables: food selectivity and tactile processing (p = 0.027); food selectivity and behavior associated with sensory processing (p = 0.000); food selectivity and sensory seeking profile (p = 0.046); and food selectivity and sensory avoidance profile (p = 0.005). Conclusions: There is a statistically significant relationship between food selectivity and sensory processing in children aged 4 to 6, only for tactile processing, behavior associated with sensory processing, sensory seeking, and sensory avoidant profile.

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Published

2023-07-07

How to Cite

Espinoza Tocto, A., & Caviedes Polo, A. (2023). Food selectivity and its relationship with the sensory processing in children. Revista Herediana De Rehabilitación, 6(1), 23–28. https://doi.org/10.20453/rhr.v2023i1.5035

Issue

Vol. 6 No. 1 (2023): Enero - Junio

Section

ARTICLES

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