Food Selectivity Center
Examples of preparations and educational information for families dealing with food selectivity. These recipes are not a meal plan or treatment and must take age, allergies, food safety, chewing/swallowing abilities and individual nutritional needs into account.
General guidance
- • Never force a child to eat. Pressure can increase refusal.
- • Reintroducing foods without pressure may be an option, but there is no universal number of exposures or mandatory acceptance sequence.
- • Observe signs of hunger, fullness, pain, choking, fear, sensory discomfort and gastrointestinal conditions.
- • Involve the child in food preparation when there is interest, safety and consent.
- • Seek assessment when the food repertoire is very restricted, there is weight loss, inadequate growth, nutritional deficiency, choking, pain or major impact on daily life.
Children who refuse soft or puréed textures
💡 Tip: Offer firmer or crunchier versions of the same foods.
🍽️ Crispy sweet potato mash
Ingredients
1 medium sweet potato, 1 tablespoon olive oil, a pinch of salt
Preparation
Cook the sweet potato until soft. Mash with a fork, keeping a rustic texture. Mix in the olive oil and bake at 200°C/392°F for about 10 minutes to create a light crust.
General nutrition note
Contains vitamin A, fiber and complex carbohydrates.
Possible adaptations
If the child prefers a firmer texture, cut into sticks and bake like fries.
🍽️ Firm omelet strips
Ingredients
2 eggs, 1 tablespoon milk, a pinch of salt
Preparation
Beat the eggs with the milk. Pour into a lightly greased nonstick pan. Cook over low heat until firm and cut into thick strips.
General nutrition note
Provides high-quality protein, choline and B vitamins.
Possible adaptations
Add grated cheese if a firmer texture is preferred.
Children who refuse specific colors
💡 Tip: Respect preferences and look for nutritional variety among accepted colors.
🍽️ Beet pancake (pink)
Ingredients
1 small cooked beet, 1 egg, 3 tablespoons oat flour, 1 tablespoon milk
Preparation
Blend all ingredients. Spoon portions into a nonstick pan and cook on both sides.
General nutrition note
Contains iron, antioxidants, fiber and carbohydrates.
Possible adaptations
Replace beet with carrot for an orange version.
When there is little variety in protein sources
💡 Tip: Talk with a dietitian when there are concerns about protein intake. The preparations below are only culinary examples, not a strategy for hiding foods.
🍽️ Chicken and potato bites
Ingredients
1 cooked chicken breast finely shredded, 1 medium cooked mashed potato, 1 tablespoon breadcrumbs
Preparation
Mix all ingredients into a dough. Shape into small bites and bake at 200°C/392°F for 15–20 minutes, ensuring they are fully cooked.
General nutrition note
Combines an animal protein source with potato; nutritional adequacy depends on portion size and the overall diet.
Possible adaptations
Substitutions should consider allergies, preferences, safe texture and nutrition guidance when needed.
🍽️ Chickpea spread
Ingredients
1 cup cooked chickpeas, 1 tablespoon olive oil, a pinch of salt, water to reach the desired texture
Preparation
Blend all ingredients until creamy. Serve as a spread with accepted bread or toast.
General nutrition note
Provides plant protein, iron, fiber and magnesium.
Possible adaptations
Add beet for a pink version.
When there is little variety of vegetables
💡 Tip: Vegetables can be offered in different preparations, but avoid misleading the child about ingredients when asked or when this could affect trust, allergies or safety.
🍽️ Tomato sauce with carrot and zucchini
Ingredients
3 ripe tomatoes, 1/2 carrot, 1/4 zucchini, 1 tablespoon olive oil, a pinch of salt
Preparation
Blend the ingredients and cook until fully cooked and the sauce reaches the desired texture.
General nutrition note
Includes different vegetables; actual nutritional value depends on the amount eaten and the rest of the diet.
Possible adaptations
Texture and ingredients can be adjusted according to tolerance, allergies and professional guidance.
Children who refuse fruit
💡 Tip: Offer fruit in different forms and temperatures.
🍽️ Homemade fruit popsicle
Ingredients
1 ripe banana, 1/2 mango, 100 mL coconut water
Preparation
Blend everything, pour into popsicle molds and freeze for at least 4 hours.
General nutrition note
Provides potassium, vitamin C, fiber and fluids.
Possible adaptations
Use any fruit the child comfortably accepts visually.
Children with food neophobia
💡 Tip: Present new foods repeatedly, without pressure and in small amounts.
🍽️ Toast strips with exploratory toppings
Ingredients
Accepted bread cut into strips; topping options may include chickpea spread, avocado spread or cream cheese
Preparation
Toast the bread strips. Place toppings in separate small bowls and allow the child to explore freely.
General nutrition note
Varies according to the chosen topping.
Possible adaptations
Do not force. Visual and tactile exploration can already be a meaningful step.
🔗 Quer saber mais? Confira esses recursos
Brazilian Ministry of Health – Dietary Guidelines
Official Brazilian guidelines on adequate and healthy eating
Autismo e Realidade
Informational content for autistic people, families and caregivers
Projeto Acolher TEA – Food and Selectivity
Topic page with scientific references and guidance for critical reading
Estes recursos são indicações educativas. O Projeto Acolher não possui vínculo com as organizações listadas.
Important notice: These recipes are educational examples and do not treat food selectivity. Assessment may involve pediatrics, nutrition, speech-language pathology, occupational therapy and other professionals depending on nutritional, gastrointestinal, sensory, motor or swallowing concerns. Special attention is needed for allergies, choking risk and dietary restrictions.
Clinical and editorial review: August 18, 2026
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