The effect of simultaneous presentation of preferred and non -preferred foods, and fading of preferred foods on acceptance of non -preferred foods by children with food selectivity
Item
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Title
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The effect of simultaneous presentation of preferred and non -preferred foods, and fading of preferred foods on acceptance of non -preferred foods by children with food selectivity
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Identifier
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d_2009_2013:ab500f41aa35:10037
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identifier
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10124
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Creator
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Shamoun, Kimberly,
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Contributor
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Nancy S. Hemmes
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Date
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2009
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Language
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English
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Publisher
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City University of New York.
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Subject
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Behavioral psychology | acceptance | eating | fading | food selectivity | selection | simultaneous
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Abstract
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The effects of simultaneous presentation and fading on acceptance of food placed at the participant's mouth, independently eating foods placed on the table, and selection and eating the target foods in a choice situation were examined using a within-subject multiple-baseline design across edible items. Target foods were identified by conducting a preference assessment (Fisher, Piazza, Bowman, Hagopian, Owens, & Slevin, 1992) with each participant, using foods that the parents and/or teacher reported each child did not eat. During the baseline phase, target foods were presented by themselves. During each treatment session, a preferred food item (identified via observation and teacher report) was presented simultaneously in a single bite, with the target food, and systematically faded. During fading, the amount of the preferred food in each bite was systematically decreased while the amount of the target food remained the same. Under this procedure, the ratio of the preferred-to-target food was systematically changed by volume, until a participant accepted two consecutive bites of the target food alone. During baseline and treatment phases, all instances of eating target or other non-preferred foods, either presented alone or in combination with a preferred food, were reinforced. Results indicated that the simultaneous presentation and fading procedure resulted in an increase in each participant's acceptance of non-preferred foods. It also resulted in an increase of independent eating of the non-preferred target foods, and selection of some of the targeted foods on the food-selection trials for all three participants.
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Type
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dissertation
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Source
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2009_2013.csv
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degree
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Ph.D.
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Program
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Psychology
