Cited by 124Dental Anxiety and Anesthesia TechniquesDental Health and Care UtilizationChild Nutrition and Feeding Issues

Characteristics of patients with autistic disorder (AD) presenting for dental treatment: A survey and chart review

Klein, Ulrich, Nowak, Arthur J.·1999·Special Care in Dentistry

Abstract

A group of 43 patients with AD (mean age, 13.5; SD, 5.9 yrs) was identified from the University Hospital School Pediatric Dentistry Clinic. We reviewed the patients' charts to obtain demographic data, dental findings, and the management techniques used for treatment. The patients were divided into groups according to Frankl's categories of behavior, ranging from definitely negative to positive. Descriptive data are provided for each group. Commonly used communications and pharmacological management techniques, as well as physical restraints, enabled us to treat all the patients in the traditional dental setting, when simple procedures were planned. Treatment under general anesthesia in the operating room was necessary in 37% of all patients when comprehensive care was required or difficult procedures were carried out. A questionnaire was also sent out to the caregivers to gather data on patients' nutrition and eating/chewing habits. In the sample surveyed, two-thirds of the individuals reportedly exhibited a normal eating pattern, while 14% pouched food. Soft, sweet, or sticky foods were preferred by 41% of the patients.

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Crossref · 10.1111/j.1754-4505.1999.tb01386.x

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  • Factors that increased the ability of children with autism to participate in dental care include ensuring parent presence, partial immobilisation, procedural preparation, giving breaks and providing premedication with sedative drugs.

    “They identified factors that increased the ability of children with autism to participate in dental care, such as ensuring parent presence, partial immobilisation, procedural preparation, giving breaks and providing premedication with sedative drugs (Klein & Nowak, 1999).”
  • Food selectivity is determined by texture (69%), appearance (58%), taste (45%), smell (36%), temperature (22%), reluctance to try new foods (69%), and a small repertoire of accepted foods (60%).

    “studies have indicated that food selectivity is being determined by the following factors: texture (69%), appearance (58%), taste (45%), smell (36%), and temperature (22%), as well as reluctance to try new foods (69%) and a small repertoire of accepted foods (60%) (Figure 1) [52,53,54,55].”

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Authors
Klein, U., & Nowak, A. J.
Affiliations
  • Nebraska Medical Center (US)
  • University of Iowa (US)
Venue
Special Care in Dentistry
Publisher
Wiley
Published
1999-09
Volume
19
Issue
5
Pages
200-207
ISSN
  • 0275-1879 (ISSN-L)
  • 1754-4505
OpenAlex
W2095441120
Cited by
124
References
0
Citations by year
2026: 1 · 2025: 2 · 2024: 5 · 2023: 4 · 2022: 7 · 2021: 20 · 2020: 4 · 2019: 14 · 2018: 7 · 2017: 4 · 2016: 7 · 2015: 4 · 2014: 12 · 2013: 4 · 2012: 5
FWCI
1.29
Type
journal article
Language
en
Open access
closed
Locations
  • Special Care in Dentistry (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Dentistry › Oral Surgery › Dental Anxiety and Anesthesia Techniques
  • Health Sciences › Dentistry › Periodontics › Dental Health and Care Utilization
  • Health Sciences › Medicine › Psychiatry and Mental health › Child Nutrition and Feeding Issues
Keywords
autism spectrum disorder, autistic disorder, pediatric dentistry, patient behavior, communication techniques, pharmacological management, physical restraint, general anesthesia, dietary habits, food preferences
MeSH terms
Adolescent, Adult, Analysis of Variance, Anesthesia, Dental, Anticonvulsants, Antidepressive Agents, Autistic Disorder, Behavior Therapy, Child, Child, Preschool, Dental Care for Persons with Disabilities, Dental Care for Disabled, Dental Caries, Female, Gingivitis, Humans, Male, Surveys and Questionnaires, Retrospective Studies, Chi-Square Distribution, Patient Satisfaction

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