Abstract:
The objective of the study was to assess the nutritional status of autistic children and
adolescents at various Autism centres in Kathmandu valley, Nepal. A cross-sectional
descriptive study was carried out on 104 autistic children and adolescents aged two to fifteen
years old. Data were collected by using a pretested, semi-structured questionnaire to obtain
information on socio-economic and demographic characteristics, child characteristics, child caring practices, health and immunization practices, maternal characteristics, mealtime
behaviour, gastrointestinal disorders and nutrient intake. Anthropometric measurements
(height, weight, MUAC) were used to determine if the children were underweight, stunted,
thin, overweight or obese based on WHO reference. Collected data were analyzed using
SPSS version 20 and WHO Anthro 3.2.2 version. The Chi-square test and the Fischer exact
test were used to test the significant association between various factors of malnutrition.
The study revealed that overall 4.8% and 9.6% of participants with autism were
moderately underweight and moderately stunted respectively. Moreover, 5.8% of autistic
children were found to be moderately thin, 14.4% were found to be overweight, 5.8% were
obese and 1.9% were severely obese. Significant associations between underweight and the
mother's education level, birth weight, age at first pregnancy, the child's turning his/her face
or body away from food, the consumption of processed foods, energy intake, and fat intake
were found. Findings showed that age at first pregnancy, exclusive breastfeeding, processed
food, calorie and fat intake, and consumption of processed food were all substantially
connected with stunting. The child’s age, child closing his/her mouth tightly when food is
presented, acceptance of or like a variety of meals, consumption of processed foods, and
calorie intake were all strongly associated with thinness/obesity in children
Description:
A dissertation submitted to the Department of Nutrition and Dietetics, Central Campus of
Technology, Tribhuvan University, in partial fulfilment of the requirements for the degree of
B.Sc. Nutrition & Dietetics.
