الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
The lack of health and food awareness of mothers is the uniting factors affecting the nutritional status of autism children.It is not enough to be a mother to be able to provide food, but they must have an awareness of the daily basic meals and choosing foods appropriate to the needs of children consistent with their health.Therefore,the research sample was divided into two groups; which included the first set before implementing the program of (75) mothers, age ranged between 24 to 52 year and average of 36.19±6.52 years while the number of supervisors (68) their ages ranged between 21 to 45 year and average of 29.9 ±5.51 and were chosen from three centers in the cities of Cairo and Mansoura.The second group composed of a total number of (29) mothers and (29) supervisors who agreed to attend workshop programs.After distributing and identifying the research, which included the public statements, practices and dietary habits established when the nutrition of the child with autism, questions relating to awareness of food which affected children, and the favorite food of an autistic child, a determination of a statistical analysis of the survey data using the statistical program SPSS was performed to extract the required statistical significance of the research. The extension program for improvement of skills in terms of planning meals for mothers was measured through the Skill test to the standard of the level of their skills. The results showed after correcting their answers that the degree ranged between 12 to 21 degree, an average of 17.17±2.28, which means the standard level was average, although some of them refused to undergo testing and this maybe because they need more access to information about food and scientific basis for planning meals, which confirmed that more advanced workshops are needed to raise the level of the skill of planning meals based on scientific foundations.Afterwards applying the workshop scheduled for extension program for the improvement of skill in planning meals that were measured through the Skill test. The test to measure the level of skill is evident from these results after correcting their answers and their grades ranged between 13 to 25 degrees, an average of 3.39±18.04 degree,which means, the standard level was average, although some of them refused to undergo testing. The study concluded the importance of further education programs and the dissemination of food program at all extension centers in the Arab Republic of Egypt.