Understanding and implementing a gluten and casein free diet to aid in the treatment of autism and related developmental disorders.

Describes dietary intervention, from a scientific and personal approach, and provides gluten- and casein-free recipes, including shepherd's pie, chili, and mock macaroni and cheese.

Dr. Lewis' "clarity and common-sense approach" to gluten-free and casein-free diets is expanded into a second volume, offering even more recipes, highly appreciated by the readers of her first book, Special Diets for Special Kids

Good news for parents of special- needs kids: a proven approach to everyday meals that fosters learning and development. Any parent of a child with autism, Asperger?s, ADHD, sensory processing disorder, or other developmental disabilities knows that special-needs kids often have food sensitivities and can be very fussy eaters. Plus, they?ve been told to avoid such common ingredients as gluten and casein, making it even harder to give them the balanced, healthy meals all children need. Now, Judy Converse, a registered, licensed dietitian, offers new advice and guidance on how to use food as an essential tool for development. Based on the latest research, Special-Needs Kids Eat Right includes: ? Simple substitutions that can be easily customized to suit any child?s needs ? Advice for helping the whole family?along with school staff and caregivers?adjust and take part ? Strategies and tips for staying on track at restaurants, holiday gatherings, school parties and lunches, and overcoming obstacles ? Shopping and resource guides ? A long-term program for measuring progress and making adjustments

Combine one part research with two parts practical information, add a dash of humor, and season with years of experience. Within the pages of this book, Lisa Lewis explains, in an easy and readable manner, an intriguing intervention strategy for helping children and adults with autism. Drawing upon her family's success with removing gluten and casein from her son's diet, she answers the questions parents and professionals might have about choosing a dietary intervention. She provides over 150 good-tasting recipes to get you started. Learn how to prepare everything from spaghetti and meatballs to cookies and cakes. But even more importantly, learn how these recipes can significantly improve your family's quality of life.

Combine one part research with two parts practical information, add a dash of humor, and season with years of experience. Within the pages of this book, Lisa Lewis explains, in an easy and readable manner, an intriguing intervention strategy for helping children and adults with autism. Drawing upon her family's success with removing gluten and casein from her son's diet, she answers the questions parents and professionals might have about choosing a dietary intervention. She provides over 150 good-tasting recipes to get you started. Learn how to prepare everything from spaghetti and meatballs to cookies and cakes. But even more importantly, learn how these recipes can significantly improve your family's quality of life. This 25th Anniversary Edition covers updates such as using Instant Pots and air fryers, as well as new recipes.

On-trend meal-away-from-home solutions for the growing number of diners on special diets The increasing prevalence of food allergies and dietary restrictions can make it difficult—or even impossible—for an ever-growing number of diners to enjoy foods prepared away from home. Many books deal with a single food issue, but for professional chefs who want to meet the demands of a skyrocketing customer base characterized by a diversity of special needs, Cooking for Special Diets is an indispensable resource. From cooking for gluten sensitivity, Celiac disease, and diabetes to crafting delicious, on-trend dishes void of nuts, shellfish, eggs, and other food allergens, this book provides comprehensive information on all of the most common dietary restrictions. This invaluable reference includes detailed instructions on choosing the right ingredients to address each type of diet, replacing and substituting for common allergens, and converting standardized recipes for cherished dishes to better suit every type of special dietary need. More than 225 recipes, organized by appetizers, soups, salads, entrées, side dishes, breads, and desserts Coverage includes creating meals for customers with food allergies as well as dietary restrictions related to heart disease, hypertension, high cholesterol, and cancer