Food Selectivity, Gastrointestinal Symptoms and Urine Organic Acids in Autism Spectrum Disorder: A Pilot Study

2018 ◽  
Vol 14 (2) ◽  
pp. 171-179
Author(s):  
Roni Enten Vissoker ◽  
David Berger ◽  
Yael Latzer ◽  
Eynat Gal
Keyword(s):  
Autism Spectrum Disorder ◽  
Pilot Study ◽  
Organic Acids ◽  
Gastrointestinal Symptoms ◽  
Autism Spectrum ◽  
Food Selectivity ◽  
Spectrum Disorder ◽  
Urine Organic Acids

The Feasibility and Validity of Autism Spectrum Disorder Screening Instrument: Behavior Development Screening for Toddlers (BeDevel)—A Pilot Study

2019 ◽  
Vol 12 (7) ◽  
pp. 1112-1128 ◽  
Author(s):  
Guiyoung Bong ◽  
Jeong‐Heun Kim ◽  
Yoohwa Hong ◽  
Nan‐He Yoon ◽  
Hyunjung Sunwoo ◽  
...  
Keyword(s):  
Autism Spectrum Disorder ◽  
Pilot Study ◽  
Autism Spectrum ◽  
Screening Instrument ◽  
Spectrum Disorder ◽  
Behavior Development

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.

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