Use of a multicomponent treatment for food refusal

We examined the use of a multicomponent treatment for food refusal exhibited by a 5-year-old boy who had been diagnosed with mild to moderate mental retardation. Treatment consisted of access to highly preferred tangible items, which were removed contingent on problem behavior or not accepting a bite, and differential reinforcement of alternative behavior. Treatment resulted in an increase in food acceptance to 100% of bite offers and near-zero rates of problem behavior. In addition, the participant's caregivers were successfully trained to implement the treatment.     

An evaluation of simultaneous presentation and differential reinforcement with response cost to reduce packing

We evaluated the effects of multiple treatment procedures, including simultaneous presentation of preferred foods, on the packing behavior of a 9-year-old girl with autism. A reversal design was used to assess the effects of differential reinforcement with response cost alone and with simultaneous presentation. In addition, simultaneous presentation was assessed independent of differential reinforcement with response cost. Results indicated that simultaneous presentation reduced packing and that differential reinforcement with response cost was not necessary to maintain these reductions. Results are discussed in terms of the use of simultaneous presentation for packing as an alternative to consequence manipulations.     

How Japanese students reason about agricultural biotechnology

Many have claimed that education of the ethical issues raised by biotechnology is essential in universities, but there is little knowledge of its effectiveness. The focus of this paper is to investigate how university students assess the information given in class to make their own value judgments and decisions relating to issues of agricultural biotechnology, especially over genetically modified organisms (GMOs). Analysis of homework reports related with agricultural biotechnology after identification of key concepts and ideas in each student report is presented. The ideas were sorted into different categories. The ideas were compared with those in the reading materials using the same categories. These categories included: concern about affects on humans, affects on the environment, developing countries and starvation, trust in industry, responsibility of scientists, risk perception, media influence, need for (international) organizations or third parties, and information dissemination. What was consistent through the different years was that more than half of the students took a “neutral” position. A report was scored as “neutral” when the report included both the positive and negative side of an issue, or when the student could not make a definite decision about the use of GMOs and GM food. While it may be more difficult to defend a strong “for” or “against” position, some students used logical arguments successfully in doing so. Sample comments are presented to depict how Japanese students see agricultural technology, and how they value its application, with comparisons to the general social attitudes towards biotechnology.     

Increasing variety of foods consumed by blending nonpreferred foods into preferred foods

A treatment with differential or noncontingent reinforcement and nonremoval of the spoon increased the acceptance of one or two of 16 foods for 2 participants with severe food refusal. These differential levels of acceptance were demonstrated empirically in an ABAB design in which A was the presentation of the accepted (preferred) foods and B was the presentation of foods the participants refused (nonpreferred foods). Subsequently, we implemented a blending treatment that consisted of mixing (blending) nonpreferred foods into preferred foods in various ratios (e.g., 10% nonpreferred/90% preferred, 20% nonpreferred/80% preferred). We then presented nonpreferred foods that had been exposed to blending to determine if consumption of nonpreferred foods would increase following the blending treatment. We also conducted periodic reversals in which we presented nonpreferred foods that had not been exposed to the blending treatment. Following initial implementation of the blending treatment, consumption was high for nonpreferred foods that had been blended and low for nonpreferred foods that had not been blended. Consumption increased for all foods (i.e., foods that had been exposed to blending and foods that had not been exposed to blending) after seven or eight foods had been exposed to the blending treatment. Thus, the variety of foods consumed by the participants increased from one or two to 16. These results are discussed in terms of stimulus fading, conditioned food preferences, and escape extinction. DESCRIPTORS: conditioned food preferences, food refusal, negative reinforcement, stimulus fading     

Using reinforcer pairing and fading to increase the milk consumption of a preschool child

The present study replicates and extends previous research on the treatment of food selectivity by implementing pairing and fading procedures to increase a child's milk consumption during regularly scheduled preschool meals. The treatment involved mixing a small amount of chocolate syrup into a glass of milk and gradually eliminating the chocolate. The procedure and data collection were implemented by preschool teachers and resulted in increased milk drinking at school, which was maintained at home.     

Preratio pausing: effects of an alternative reinforcer on fixed- and variable-ratio responding

Seven rats responding under fixed-ratio or variable-ratio schedules of food reinforcement had continuous access to a drinking tube inserted into the operant chamber. Under different conditions they could drink either tap water or one of two saccharin solutions. In a baseline condition, the drinking bottle was empty. Preratio pausing was observed with both schedules, more so with the fixed-ratio than the variable-ratio schedule, and increasing the concentration of the saccharin solution increased the duration of pausing. Comparisons with baseline performances revealed that the additional pausing was largely, but not entirely, spent drinking. The results support the view that pausing under ratio schedules is a consequence of competition between the scheduled reinforcer and alternative reinforcers that also are available within the experimental environment.     

Acquisition of cup drinking using previously refused foods as positive and negative reinforcement

We used previously refused foods as positive and negative reinforcement in the acquisition of cup drinking. Cup drinking increased with positive and negative reinforcement, both alone and in combination (without escape extinction), indicating that treatment of food refusal can establish some foods as appetitive stimuli whereas others remain aversive.     

Economic and biological influences on key pecking and treadle pressing in pigeons

Pigeons were studied on a two-component multiple schedule in which the required operant was, in different conditions, biologically relevant (i.e., key pecking) or nonbiologically relevant (i.e., treadle pressing). Responding was reinforced on a variable-interval (VI) 2-min schedule in both components. In separate phases, additional food was delivered on a variable-time (VT) 15-s schedule (response independent) or a VI 15-s schedule (response dependent) in one of the components. The addition of response-independent food had different effects on responding depending on the operant response and on the frequency with which the components alternated. When components alternated frequently (every 10 s), all pigeons keypecked at a much higher rate during the component with the additional food deliveries, whether response dependent or independent. In comparison, treadle pressing was elevated only when the additional food was response dependent; rate of treadling was lower when the additional food was response independent. When components alternated infrequently (every 20 min), pigeons key pecked at high rates at points of transition into the component with the additional food deliveries. Rate of key pecking decreased with time spent in the 20-min component when the additional food was response independent, whereas rate of pecking remained elevated in that component when the additional food was response dependent. Under otherwise identical test conditions, rate of treadle pressing varied only as a function of its relative rate of response-dependent reinforcement. Delivery of response-independent food thus had different, but predictable, effects on responding depending on which operant was being studied, suggesting that animal-learning procedures can be integrated with biological considerations without the need to propose constraints that limit general laws of learning.     

Evaluation of empirical pretreatment assessments for developing treatments for expulsion in pediatric feeding disorders

A common problem among children with feeding disorders is expulsion (removing or spitting food or drink from the mouth), which interferes with treatment success when the goal is consumption. Previous research has identified effective treatments to reduce expulsion, most commonly—re-presentation (presenting the expelled bite or a new bite of the same food immediately following the expulsion). However, there is not currently an assessment model in place to inform treatment decisions with a goal to reduce expulsion. In the present study, we used a multielement design to identify conditions under which little or no expulsion occurred with three children with feeding disorders. The results of the assessment were then used to inform treatment selection aimed to eliminate expulsion. The comparisons of the assessment included physical prompt, bite number, texture, preference, bite presentation style, and size of the bite. Results suggest that this assessment was useful for the design of individualized treatments for children who frequently expel food.     

Interpersonal consequences of joint food consumption for connection and conflict

For centuries, the preparation and eating of a meal has brought people together, making food consumption an inherently social process. Yet the way in which people connect over food is changing. Rising health concerns, due in part to the increase in food allergies and obesity, have shifted attention away from the social aspects of food to food's nutritional aspects. Recognizing the social context in which food consumption takes place, this article reviews research highlighting the interpersonal consequences of joint food consumption. We first examine research on how sharing food connects people together, both via the type of food consumed (e.g., incidental food similarity) and the manner in which people serve and eat food (e.g., from shared vs. separate plates). We then turn to research that addresses the opposite side of the coin, discussing how the inability to share in a meal can be isolating, as well as how people navigate conflicting preferences when making food decisions with others. We conclude with a discussion of promising future directions for research on joint food consumption.