Week 6 Quiz

Weekly Quiz #6: Chapter 10 – Nutrition Student Name Institution Professor Name Course Date Weekly Quiz #6: Chapter 10 – Nutrition SPE 461: Typical and Atypical Development ONLINE & Self-Directed Class  Weekly Quiz #6: Chapter 10 – Nutrition Go ahead and watch the video and begin to make some connections as to how malnutrition is a reality that may impact individuals with disabilities: (time12:11) Get Fit: Fitness and Nutrition for Students with Disabilities  HYPERLINK "https://youtu.be/wZLhnUPwffw" https://youtu.be/wZLhnUPwffw Increasing the Link between Malnutrition & Disability Share some of your ideas and thoughts on this important topic. What might be some of your concerns as related to this intersection of nutrition and students with disabilities? 1.A. Concern: Dietary Restrictions and Food SelectivityDietary restrictions and dietary selectivity, observed very frequently among disabled individuals with Sensory Processing Disorders or Autism Spectrum Disorder, are among the most important issues that should be cleverly managed and controlled. A diet consisting of only normalized foods has a high possibility of not being nutritionally complete and balanced for the body (Spencer, 2015). Many people living with autism spectrum disorders reveal inflexible eating habits, dislike of certain colors or textures, among others, and exceptional demand for strict adherence to the norm as well as familiar objects. It could bring about a process of reduction of the diversity in the alimentation resulting in preferring only a reduced set of food stuffs, predominantly poor in vitamins and variety. People such as the above might need help in accomplishing not only their dietary needs but also malnutrition due to insufficient amounts of vital macro- and micronutrients, which consequently increases the risk of certain diseases. A sub-optimal growth rate and developmental disorders, weakened immune system, gastrointestinal disturbances, together with memory and behavioral problems can be secondary outcomes of unbalanced diets (Spencer, 2015). The approach should be determined by the patient and the individual's needs; this may include collaborative work among nutritionists, healthcare practitioners, and families in creating a diet plan. Some strategies that can be explored are inculcation of food habits through adaptive mechanisms, satisfying new food preferences, and use of diverse food options that are well-tolerated. There must be nutrition education and support that are suitable for families so they have something to counter these difficulties.1.B. ExampleOne of the best illustrations of how life changes due to food restriction and food selection is the story of a boy with autism and sensory processing-related difficulties aged ten. Charles is unable to have much variety in his diet because of his extreme dislike towards most certain textures and flavors, which he is limited ...