Kelly Barnhill, MBA, CN, CCN, is the Director of the Nutrition Clinic at The Johnson Center for Child Health and Development, where she leads a team of dieticians and nutritionists who have served over 3,000 children with autism and related disorders. With over a decade of experience, Barnhill has also played a significant role as Clinical Care Director and Nutrition Coordinator for the Autism Research Institute, where she develops training for practitioners and parents.
Barnhill highlighted the impact of diet and nutrition on autistic individuals. Key findings include elevated histamine and lower thiamine levels in autistic participants, linking biomarkers to potential interventions. Poor dietary quality, characterized by high processed carbohydrate intake, correlates with impaired cognitive functions like working memory and executive function. Sensory sensitivities to food were shown to influence lower calcium and vitamin D levels, impacting dietary choices and feeding behaviors. Barnhill emphasized the effectiveness of ketogenic diets, supported by both human and animal studies, in improving social, cognitive, and gut health outcomes. However, she cautioned against a singular focus on specific dietary interventions, advocating for a comprehensive approach to nutritional care.
