An evaluation of simultaneous and sequential presentation of preferred and nonpreferred food to treat food selectivity

Cathleen C. Piazza, Meeta R. Patel, Christine M. Santana, Han Leong Goh, Michael D. Delia, Blake M. Lancaster

Research output: Contribution to journalArticlepeer-review

68 Scopus citations

Abstract

In the current investigation, we compared two methods of food presentation (simultaneous vs. sequential) to increase consumption of nonpreferred food for 3 children with food selectivity. In the simultaneous condition, preferred foods were presented at the same time as nonpreferred food (e.g., a piece of broccoli was presented on a chip). In the sequential condition, acceptance of the nonpreferred food resulted in presentation of the preferred food. Increases in consumption occurred immediately during the simultaneous condition for 2 of the 3 participants. For 1 participant, increases in consumption occurred in the simultaneous condition relative to the sequential condition, but only after physical guidance and re-presentation were added to treatment. Finally, consumption increased for 1 participant in the sequential condition, but only after several sessions. These results are discussed in terms of possible mechanisms that may alter preferences for food (i.e., establishing operations, flavor-flavor conditioning).

Original languageEnglish (US)
Pages (from-to)259-270
Number of pages12
JournalJournal of applied behavior analysis
Volume35
Issue number3
DOIs
StatePublished - 2002

Keywords

  • Developmental disabilities
  • Establishing operations
  • Food selectivity
  • Negative reinforcement

ASJC Scopus subject areas

  • Philosophy
  • Applied Psychology
  • Sociology and Political Science

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