1. Background
Autism spectrum disorders (ASDs) and
autism are both general terms for a group
of complex disorders of brain
development. These disorders are
characterized, in varying degrees, by
difficulties in social interaction, verbal and
nonverbal communication and repetitive
behaviors.
• 1 in 68 American children are on the
autism spectrum–a ten-fold increase in
prevalence in 40 years.
• Autism is four to five times more
common among boys than girls.
(CDC, 2012)
The Autism Clinic at Chico State is a
community resource for parents of children
and teens with ASDs and an educational
resource for students. One of the many
services offered is a weekly after school
program that focuses on health and
wellbeing for teens with ASDs –
The Teen Group
The Need
• Up to 90% of children with ASDs are
reported to have eating disorders
• Predominantly food selectivity
and limited variety
• There is a need for more research to
understand the relationship between
ASDs and disordered eating behaviors.
(Goldschmidt, 2015)
What We Are Doing
Time Frame
• Started in the Spring Semester of 2015 to present
Before we started
• Questioned parents about any concerns they had about their child’s
nutrition/diet
• Questioned teens about their favorite foods and how they are made
The ASD Food Activity Lab Sessions
• The Teen Group includes 10 to 12 teens, between the ages of 11 – 16
years old, each paired with a one-on-one “buddy” for support.
Buddies are Kinesiology and Speech Pathology students
Sessions are Mondays, bi-weekly, from 5:15 to 6:15 PM
• Each session starts in a classroom with a brief, interactive power point
presentation to introduce the topic for that day.
• Activities take place in the neighboring Food Lab.
• Total of 8 sessions per semester
Session Topic Examples
• Making Pizza at Home
• Whole Grains and Popcorn
• Juice and Smoothies
• Gluten Free vs AP Flour (What are differences?)
• Local and Organic Produce (Making dips)
• Garden Workshop at the Compost Garden (On campus)
• Each activity is concluded with a brief reflection exercise using
questionnaires about the activity and the experience. Teens
share their answers and thoughts to the group.
• The final session of the semester includes parents and a
ceremony, where each teen receives a certificate and a recipe
booklet with easy-to-follow recipes from the Food Lab activities
throughout the semester.
Future Ideas
• Incorporating mindful eating practices
• Introducing sensory activities
• Gardening and harvesting
What We Have Learned
Feedback From Parents
• 8 out of 8 said their main food/dietary
concern about their teenager was picky
eating (with an emphasis on selectivity of
fruits and vegetables)
• 5 out of 6 parents noticed a positive change
in their teenager’s attitude and/or
knowledge regarding food at the end of 2
semesters in the ASD Food Activity Lab
Quotes from Parent Feedback
• “He is willing to retry things he had refused
for many years”
• “After the Food Lab he tells me about what
he’s learned. He makes himself more than
just PB&J’s now”
• “He likes kale now and he tried crab legs. He
said he wants to try new things now”
• “He has a more positive attitude and tries to
eat healthier in general”
Feedback from Teens
• 6 out of 9 responded that they had tasted
food that was new to them in the Foods Lab
• 7 out of 9 agreed that, overall, they have
fun in the Food Lab
• Words Teens have written to describe their
experience in the Foods Lab
“Tasty” “Fun” “Creative” “Sweet” “Yuck”
“Salty” “Interesting” and “Cheesy”
Acknowledgement
• The CSU, Chico Kinesiology Department
Autism Clinic
• The Provost's Undergraduate Research
Award
• Autism Speaks.org
The ASD Food Activity Lab
was developed to enhance
the Teen Group by adding a
food and nutrition
component to their health
and wellness program
ASD Food Activity Lab Mission Statement
This project aims to promote healthy eating habits and a positive
regard for food through food and nutrition-centered activities in a
fun, supportive and social environment.
Our Approach
We believe in empowering every individual to form a healthy
relationship with food through increased knowledge and self-
confidence.