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AN EVALUATION OF SIMULTANEOUS AND SEQUENTIAL PRESENTATION OF PREFERRED AND NONPREFERRED FOOD TO TREAT FOOD SELECTIVITY
Author(s) -
Piazza Cathleen C.,
Patel Meeta R.,
Santana Christine M.,
Goh HanLeong,
Delia Michael D.,
Lancaster Blake M.
Publication year - 2002
Publication title -
journal of applied behavior analysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.1
H-Index - 76
eISSN - 1938-3703
pISSN - 0021-8855
DOI - 10.1901/jaba.2002.35-259
Subject(s) - presentation (obstetrics) , consumption (sociology) , flavor , food intake , psychology , food consumption , conditioning , feeding behavior , reinforcement , food science , social psychology , statistics , medicine , mathematics , chemistry , endocrinology , surgery , economics , social science , sociology , agricultural economics
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).