Background: The Centers for Disease Control and Prevention (CDC) reports that autism spectrum disorder (ASD) affects one in 88 children in the United States. The American Psychiatric Association's Diagnostic and Statistical Manual, Text Revision (DSM-IV-TR) defines ASD as a pervasive neurodevelopmental disorder characterized by qualitative impairment in communication and social interaction, and restricted, repetitive and stereotyped behavior patterns. The purpose of this study was to determine whether children with autism differ in their response to sensory input relative to typically developing age- and gender-matched peers.
Method: The Sensory Profile (SP) is a 125-item caregiver questionnaire designed to measure a child's ability to process sensory information and to profile the effect of sensory processing on daily life activity. The results of the SP of 21 participants with autism ages 3 to 9 years were compared with an age- and gender-matched sample of typically developing children.
Results: Significant differences were found across all four SP quadrants (Registration, Seeking, Sensitivity, and Avoiding) as well as eight of the nine SP factor scores. This study adds to the evidence indicating that children with autism process and respond to sensory input differently than typically-developing peers.
Conclusion: The findings from this study support previous research findings that sensory processing differences exist between children with ASD and their typically-developing peers, as measured by the SP.
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Food Chem
January 2025
Shandong Academy of Grape, Shandong, Academy of Agricultural Sciences, Jinan 250100, China. Electronic address:
Grapevine white rot is a fungal disease that frequently occurs during the growing season, resulting in reduced fruit quality and severe yield losses. This work aimed to compare the differences in flavor profiles between wines made from different percentages of Coniella vitis-infected grapes by using FTIR spectrometer, sensory analysis, HS-SPME-GC-MS and HPLC-DAD. C.
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January 2025
School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia. Electronic address:
The study highlights the impact of different carbohydrate-based wall materials on the encapsulation and release of flavors and physicochemical characteristics of spray-dried oleoresin blends. The inlet temperature and the wall material type significantly affected the spray drying yield, and Hi-Cap 100, at 150 °C, produced the highest yield. All the wall materials had high water solubility, and Hi-Cap 100 reported the best wettability.
View Article and Find Full Text PDFNutrients
January 2025
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicz Av., 31-120 Krakow, Poland.
Background/objectives: In response to concerns about high-fat and low-fiber diets, this study modified a traditional brownie recipe by replacing butter with plant-based ingredients, including sweet potatoes, red beans, beetroot, zucchini, pumpkin, lentils, and spinach. The goal was to increase vegetable consumption while identifying the best vegetable fat replacer using sensory and instrumental analyses.
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Foods
January 2025
Independent Researcher, White Plains, NY 10604, USA.
Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as a functional food, recognized for its high protein content and bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by a panel of 22 trained assessors and the consumer preferences driving the acceptance of Greek yogurt formulations.
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January 2025
Departament of Biology, University of Lavras (UFLA)-Campus Universitário, Lavras 37200-900, MG, Brazil.
Canastra cheese, an artisanal cheese produced in Serra da Canastra-Brazil, has great cultural importance. Furthermore, this cheese has nutritional and sensory attributes that make it of great economic importance. Its microbiota is composed of different bacteria and yeasts.
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