Do children who exhibit food selectivity prefer to save the best (bite) for last?

2021 ◽  
Author(s):  
John C. Borrero ◽  
Amy K. Rosenblum ◽  
Mariana I. Castillo ◽  
Matthew W. Spann ◽  
Carrie S. W. Borrero
Keyword(s):  
Food Selectivity

Validating a food avoidance assessment for children with food selectivity.

2018 ◽  
Vol 23 (2) ◽  
pp. 89-105 ◽  
Author(s):  
Katherine R. Kunkel ◽  
Alison M. Kozlowski ◽  
Tessa Taylor ◽  
Melissa L. González
Keyword(s):  
Food Selectivity ◽  
Food Avoidance

Watershed Effects on Chemical Properties of Sediment and Primary Consumption in Estuarine Tidal Flats: Importance of Watershed Size and Food Selectivity by Macrobenthos

Ecosystems ◽  
2010 ◽  
Vol 13 (2) ◽  
pp. 328-337 ◽  
Author(s):  
Takashi Sakamaki ◽  
Jennifer Y. T. Shum ◽  
John S. Richardson
Keyword(s):  
Chemical Properties ◽  
Tidal Flats ◽  
Food Selectivity ◽  
Watershed Size

Observational Effects on the Food Preferences of Children With Autism Spectrum Disorder

2020 ◽  
pp. 108835762095436
Author(s):  
Joseph H. Cihon ◽  
Mary Jane Weiss ◽  
Julia L. Ferguson ◽  
Justin B. Leaf ◽  
Thomas Zane ◽  
...  
Keyword(s):  
Autism Spectrum Disorder ◽  
Observational Learning ◽  
Food Preferences ◽  
Autism Spectrum ◽  
Food Selectivity ◽  
Spectrum Disorder ◽  
Simple Task ◽  
Learning Procedure ◽  
Reversal Design ◽  
Selection Of

Research addressing food selectivity has involved intrusive techniques such as escape extinction. It is possible that observational learning methods employed in previous studies could provide the desired results with respect to food selectivity without the need for invasive physical interventions. The purpose of this study was to evaluate the effectiveness of an observational learning procedure on the selection of food items of three children diagnosed with autism spectrum disorder. Baseline consisted of a simple task after which a choice was presented between high- and low-preferred foods. The intervention consisted of observing an adult engage in the same task and selecting the low-preferred food while making favorable comments and engaging with the food in novel ways. The results of a reversal design demonstrated that selection of the low-preferred food only occurred following the introduction of the intervention, and all three participants engaged in flexible responding as a result of the intervention.

scholarly journals Feeding preference of adult females of ribbonfish Trichiurus lepturus through prey proximate-composition and caloric values

2012 ◽  
Vol 10 (1) ◽  
pp. 197-203 ◽  
Author(s):  
Vanessa Trindade Bittar ◽  
Danielle Rodrigues Awabdi ◽  
William Cristiane Teles Tonini ◽  
Manuel Vazquez Vidal Junior ◽  
Ana Paula Madeira Di Beneditto
Keyword(s):  
Proximate Composition ◽  
Energy Demand ◽  
Feeding Preference ◽  
Food Selectivity ◽  
Southeastern Brazil ◽  
Caloric Content ◽  
Caloric Value ◽  
Adult Females ◽  
Trichiurus Lepturus ◽  
Prey Protein

In the present study we analysed the proximate-composition and caloric values of the preferred prey consumed by ribbonfish, Trichiurus lepturus L. 1758 (adult females), that are distributed in the inner continental shelf from northern Rio de Janeiro State, southeastern Brazil (~22ºS), assessing the potential of nutritional and energetic approach as a tool to understand the feeding selective pattern of this marine top carnivore. The preferred prey of this predator composed of fish co-specifics, Pellona harroweri, Chirocentrodon bleekerianus, Lycengraulis grossidens, Peprilus paru, squid Doryteuthis plei, and shrimp Xiphopenaeus kroyeri were collected from 2007 to 2010 for proximate-composition (water, protein, lipid, ash, and carbohydrate) and caloric value analyses. The correspondence analysis showed that protein is the main component in the prey species (61.32% of variance explained), standing out from the other nutrients. Lipid has the highest percentage related to L. grossidens, ash to X. kroyeri and carbohydrate to D. plei. The strong correlations between protein and caloric value (positive) and lipid and caloric value (negative) indicated that T. lepturus is attending its energy demand through the prey protein content. This work elucidated the feeding preference of adult females of T. lepturus in relation to nutritional and caloric content of their preferred prey. The species showed food selectivity to prey that provide more energy per ingested biomass, so that the feeding events can maximize the predator's caloric gain, which is obtained by a protein-based diet.

When Long-Lasting Food Selectivity Leads to an Unusual Genetic Diagnosis: A Case Report

2019 ◽  
Vol 64 (1) ◽  
pp. 137-138
Author(s):  
Prisca Da Lozzo ◽  
Andrea Magnolato ◽  
Irene Del Rizzo ◽  
Fabio Sirchia ◽  
Irene Bruno ◽  
...  
Keyword(s):  
Case Report ◽  
Genetic Diagnosis ◽  
Food Selectivity

Behavioral Phenotype of ASD Preschoolers with Gastrointestinal Symptoms or Food Selectivity

2017 ◽  
Vol 47 (11) ◽  
pp. 3574-3588 ◽  
Author(s):  
Margherita Prosperi ◽  
Elisa Santocchi ◽  
Giulia Balboni ◽  
Antonio Narzisi ◽  
Margherita Bozza ◽  
...  
Keyword(s):  
Gastrointestinal Symptoms ◽  
Food Selectivity ◽  
Behavioral Phenotype

scholarly journals The Role of Occupational Therapy in Managing Food Selectivity of Children with Autism Spectrum Disorder: A Scoping Review

Children ◽  
2021 ◽  
Vol 8 (11) ◽  
pp. 1024
Author(s):  
Laura Reche-Olmedo ◽  
Laura Torres-Collado ◽  
Laura María Compañ-Gabucio ◽  
Manuela Garcia-de-la-Hera
Keyword(s):  
Autism Spectrum Disorder ◽  
Occupational Therapy ◽  
Scoping Review ◽  
Occupational Therapists ◽  
Children With Autism ◽  
Autism Spectrum ◽  
Food Selectivity ◽  
Spectrum Disorder ◽  
Journal Citation Reports ◽  
Children With Asd

Food selectivity is common in children with autism spectrum disorder (ASD). It can be defined as the unwillingness to eat common or new foods, resulting in a lack of variety in the diet or limited food consumption for multiple reasons, such as inflexibility or sensory alterations. We conducted a peer scoping review to describe the interventions that are carried out from occupational therapy (OT) in children with ASD with food selectivity. Two authors independently searched the databases PubMed, Scopus, Web of Science, and EMBASE, as well as the OT journals indexed in Journal Citation Reports. Articles exploring OT interventions in children (≤12 years) with ASD and food selectivity, published in Spanish or English, with experimental design, and with full text available were included. Of the 1445 articles identified, 8 articles met the inclusion criteria. Three main intervention categories were identified: sensory–behavioral, family focused, and other interventions. Most of the interventions from OT were aimed at treating sensory–behavioral aspects. Only three articles described interventions led exclusively by occupational therapists, and the rest were led by a multidisciplinary team. Finally, although these interventions are not exclusive to OT, occupational therapists can participate together with other professionals as an essential component in the treatment of food selectivity in children with ASD.

scholarly journals FACTORS ASSOCIATED WITH FOOD NEOPHOBIA IN CHILDREN: SYSTEMATIC REVIEW

2021 ◽  
Vol 39 ◽  
Author(s):  
Thamara de Oliveira Torres ◽  
Daiene Rosa Gomes ◽  
Mússio Pirajá Mattos
Keyword(s):  
Systematic Review ◽  
Parental Influence ◽  
Assessment Tool ◽  
Eating Habits ◽  
Public Health Practice ◽  
Food Preferences ◽  
Childhood Anxiety ◽  
Food Selectivity ◽  
Food Neophobia ◽  
Factors Associated

ABSTRACT Objective: To identify the factors associated with food neophobia in children through a systematic review. Data sources: This research was based on the recommendations of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses. The research was carried out in the PubMed, Science Direct, and Scientific Electronic Library Online databases, with the combination of health descriptors in English and Portuguese: (“Food Neophobia” OR “Feeding Behavior” OR “Food Preferences” OR “Food Selectivity”) AND Child, from 2000 to 2019. Studies that evaluated factors associated with food neophobia in children were included. The quality of the studies was assessed using the Effective Public Health Practice Project: Quality Assessment Tool for Quantitative Studies (QATQS). Data synthesis: 19 studies were included in the systematic review. The prevalence of food neophobia ranged from 12.8 to 100%. The studies used three different scales to measure the level of food neophobia. The main factors associated with food neophobia were: parental influence on children’s eating habits, children’s innate preference for sweet and savory flavors, influence of the sensory aspect of the food, parents’ pressure for the child to eat, parents’ lack of encouragement and/or affection at mealtime, childhood anxiety, and diets with low variety and low nutritional quality. Conclusions: The factors associated with food neophobia permeate several areas of the child’s life, thus, interprofessional follow-up becomes essential in the intervention process.

Sign in / Sign up

Export Citation Format

Share Document