Micro-credential in Food Selectivity

Food selectivity is an increasingly prevalent clinical and behavioural condition, particularly in paediatric populations, but also observed in adolescents and adults. It is associated with different neurodevelopmental contexts, sensory processing difficulties, medical conditions and psychosocial factors. Food selectivity is characterised by a restricted acceptance of foods, both in terms of variety and sensory characteristics such as texture, colour, flavour, temperature or presentation, potentially compromising nutritional adequacy, growth, development and the quality of life of the individual and their family.
The management of food selectivity requires an in-depth understanding of the mechanisms underlying eating behaviour, integrating sensory, motor, emotional, nutritional and medical factors. Adaptation of food characteristics — namely texture, presentation and nutritional composition — combined with the use of gradual exposure strategies and specific therapeutic interventions, enables the promotion of safe, nutritionally adequate and progressively more varied eating patterns.
In this context, food selectivity is particularly relevant in populations with Autism Spectrum Disorder, sensory processing disorders, oral-motor difficulties, anxiety disorders or associated medical conditions. Inadequate management of these conditions may be associated with significant clinical consequences, such as nutritional deficiencies, impaired growth, increased family anxiety and disruption of mealtime functioning. Conversely, appropriate interdisciplinary intervention, grounded in scientific evidence, allows for optimisation of the individual’s food repertoire, promotion of positive eating experiences and improvement in quality of life for both the individual and their family.
Training in Food Selectivity therefore emerges as a response to the need for specialised technical and scientific qualification, fostering the development of both theoretical and practical competencies among physicians, dietitians, occupational therapists, speech and language therapists, and other health professionals involved in the assessment and intervention of these conditions.
This training will enable participants to:
– Develop a comprehensive understanding of food selectivity and its clinical, sensory, nutritional and behavioural determinants;
– Acquire practical skills in interdisciplinary assessment and in the implementation of tailored intervention strategies aimed at the progressive expansion of the food repertoire, food safety and the well-being of the individual and their family.

Students enrolled in the 4th year of undergraduate degree programmes at the Coimbra Health School (ESTeSC–IPC) are eligible to apply for this microcredential.

Portuguese