LIFESTYLE ENTREPRENEURSHIP: DEVELOPMENT OF GLUTEN-FREE AND CASEIN-FREE DIETS

Abstract

This study focused lifestyle entrepreneurship on the development of gluten-free and casein-free diets for the management of nutritional challenges of children with autism in Rivers State. The study adopted the Research and Development (R and D) and qualitative designs. The population for the study comprised of 38 participants. The 9-point hedonic scale and two sets of questionnaires were used to collect data. All chemical experiments were carried out using Association of Analytical Chemists (AOAC), while focus group discussions were used to collect qualitative data. Mean and standard deviation were used to analyze the data. The hypotheses were analyzed using Analysis of Variance (ANOVA) at the significant level of 0.05. The major findings from the study were the nutritional challenges faced by parents for autistic children which included: selective eating behaviours and nutrient deficiencies in the children. The moisture values of the diets ranged from 32.63% in the Plantain Broth Pancake (PBP) to 89.72% in the Chamomile-Carotene Grain Drink (CCGD) which was the highest; protein value ranged from 0.65% to 7.64% which was highest (PBP). The CCGD had low protein content (0.81%). The crude fibre values ranged from 7.47% to 19.26% (in the SPRB) which was the highest, while CCGD had no crude fibre. The carbohydrate value ranged from 8.49% to 19.99% (in the PBP) which was the highest. The anti-nutrient values of the diets were relatively low, with significant differences. The calcium value ranged from 106.89 mg/100g to 239mg/100g (in the PBP – Plantain Broth Pancake, which was the highest. The magnesium value ranged from 45.65mg/100g to 221.49mg/100g) in the PBP which was the highest. The iron and zinc values were highest 2.27mg/100g to 5.23mg/100g in the PBP which was the highest, and 1.09mg/100g to 3.09mg/100g in the PBP for zinc. Vitamin B₁₂ ranged from 0.91mg/100g to 1.42mg/100g (SPBP) which was the highest, while Vitamin A values ranged from 70.52IU/100g to 198.40IU/100g in the PBP which was the highest. All the diets were accepted by the judges. The findings revealed therapeutic benefits in managing symptoms such as food refusals (M=2.87), constipation diarrhea (M=3.35), bloating/gas (M=2.63), sleep disturbances (M=2.50), pale skin (M=3.35) and food allergies (2.81). Findings highlight varying levels of therapeutic effectiveness, with distinct benefits associated with each diet. The study has shown that limited food variety leads to nutrient deficiencies, as certain essential vitamins and minerals may be lacking in their diet. The study concluded that the developed diets present potentials in the management of autism-related problems in children on basis of lifestyle entrepreneurship. The study recommended a need for more resources and support in implementing these diets, and educational programs for parents and caregivers on lifestyle entrepreneurship.