Nutrition can affect everything from your child’s behavior, mood, and sleep patterns to the ability to learn, concentrate, and focus.  But how can you determine which foods, supplements, and diets are safe, effective, and appropriate for your child?  In Eating for Autism, registered dietitian nutritionist, Elizabeth Strickland-Sauls answers all these questions and more.

Eating for Autism presents an easy 10-step plan to positively change your child’s diet, starting with basic modifications and gradually moving to advanced nutritional interventions.  It includes safe and effective solutions to resolve nutrient deficiencies, treat food allergies, heal the gastrointestinal tract, strategies for feeding problems, and much more.  Eating for Autism is complete with 75 gluten, casein, soy, sugar, and chemical free recipes for kid-friendly foods and snacks.

You’ll learn how to:

  • Introduce new foods and expand your child’s diet
  • Help your child transition to healthier foods
  • Select the right vitamin, mineral, and omega-3 fatty acids supplements
  • Identify and treat food allergies and sensitivities
  • Heal the gastrointestinal tract
  • Select the most effective elimination diets and nutrition interventions
  • Make your child’s favorite foods gluten, casein, sugar, and chemical free

Eating for Autism is an invaluable resource for both parents and professionals seeking a better understanding of the important role nutrition plays in the integrative treatment of Autism Spectrum Disorder, ADHD, and ADD.

BOOK OUTLINE 

Introduction: Understanding the Brain – Nutrition Connection

PART I: The 10-Step Nutrition Plan

Step 1: Transition Your Child to a Healthy Diet

Step 2: Make Sure Your Child is Getting Enough Basic Nutrients

Step 3: Choose a Daily Multivitamin and Mineral Supplement for Your Child

Step 4: Increase Your Child’s Omega-3 Fatty Acid Intake

Step 5: Resolve Your Child’s Feeding Problem

Step 6: Heal Your Child’s Gut

Step 7: Identify and Treat Food Allergies

Step 8: Consider Putting Your Child on a Special Elimination Diet

Step 9: Try High Dose Vitamin B6 with Magnesium

Step 10: Explore Additional Supplements

PART II: Gluten and Casein Free Recipes for Kid-Friendly Foods

 

Beverages

Breads and Muffins

Breakfasts

Cakes, Cookies, and Desserts

Condiments and Sauces

Crackers and Snacks

Everyday Meals

Microwave Baking

Soups

Vegetables and Sides

PART III: Nutritional Information

Appendix 1: Choosing a Registered Dietitian

Appendix 2: The Best Dietary Sources for Protein, Fiber, and Calcium

Appendix 3: RDA or AI and UL for Vitamins and Minerals

Appendix 4: IEP Nutrition Goals and Objectives

Appendix 5: Data Collection Forms

Appendix 6: Nutritional Detoxification Plan

Appendix 7: Laboratory Test 

SAMPLE RECIPE 

Eating for Autism contains 75 gluten free, casein free, and soy free recipes.

I selected foods and snacks that are “kid-friendly” including beverages, breads, muffins, cakes, cookies, desserts, condiments, sauces, crackers, and soups.  Also included are GFCF recipes for your child’s favorite meals such as pizza, chicken nuggets, and macaroni and cheese.

The recipes are not only free of gluten, casein, and soy; but the ingredients are free of refined white sugar, artificial food additives, and trans fat.  Ingredients selected for the recipes are higher in omega-3 fatty acids, fiber, calcium, and other nutrients.  These recipes will be enjoyed not only by your child on the GFCF Diet, but the entire family!

 An example of one of the recipes in Eating for Autism:

                                                                      

Pizza Crust

Makes one large or four individual pizza crusts.

 

You can actually see the soft, bread-like texture of this crust as you pat out the dough.  Spread to 10-inches yields a hand-tossed crust.  Spread thicker or thinner according to your own taste.

 

 

3 egg whites

1 tablespoon olive oil

½ cup apple juice

¼ cup brown rice flour, 35 grams

¼ cup sorghum flour, 35 grams

2 teaspoons Rumford baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 ¾ teaspoons xanthan gum

Preheat oven to 350°F.  Lightly grease baking sheet.

Place the egg whites in medium-size bowl.  Beat until very frothy.  Add the remaining ingredients.  Mix well.  The dough will look like very soft cookie dough.

Drop dough onto prepared pan.  Using wet fingertips, spread dough to ¼ -inch thickness–a 10-inch circle is a good size.  Bake for 10 to 15 minutes, until the bottom of the dough is lightly browned and the edges of the crust begin to color lightly.  (Bake longer for a crisper crust.)

Raise the oven temperature to 400°F.

Top partially baked crust with 2/3 cup of pizza sauce (page 186) and 1 cup of shredded dairy-free cheese (or other desired toppings).  Bake until the crust is golden and cheese is melted (and just beginning to brown), 5 to 10 minutes.

 

PURCHASE Eating for Autism