THE FAMILY AND NUTRITIONAL CHALLENGES OF FOOD SELECTIVITY IN CHILDREN

• DOI: 10.22533/at.ed.1592642220107

• Palavras-chave: Food Selectivity, Nutritional characteristics, Family Aspects

• Keywords: Food Selectivity, Nutritional characteristics, Family Aspects

• Abstract:

  The purpose of this study was to analyze the family and nutritional challenges in the development of food selectivity in children. Through a bibliographic review study, by articles with children up to 5 years old, using the terms, food selectivity, family characteristics and nutrition, on the platforms of Scielo, LILACS and Google Scholar, giving preference to studies of the the last 6 years, however there was no discard of older works, given the relevance of the topic. RESULTS: In the clinical picture of AS (food selectivity), there is a primacy for foods with a mild flavor and light color, such as potatoes, breads and cookies, the preference for certain textures is also common, it is possible to verify the choice for certain temperatures, and the child may not tolerate the smell of foods that are not on the list of preferences. It is noted that in nutritional standards, there is an inadequacy mainly of calcium, iron, copper, vitamin E, vitamin D and zinc, in addition to a discrepancy in relation to weight and height, compared to healthy children. CONCLUSION: Food selectivity (FS) is complex due to the relationship between family aspects and social contexts.

   If there is a suitable counseling, it can lead the child to both organic damage (compromise of the organism's functions), as well as social (affecting affective life), or even psychological damage and the development of phobias.