Increase Eating of Non Preferred Foods: Skill Program Examples

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Attached are a number of examples of procedures that may be used to increase the acceptance of non-preferred foods

Standards of Practice:

1) In all cases a medical etiology should be ruled out

2) An assessment to determine if the food selectivity is being maintained by access to preferred foods,  by attention from the caregivers contingent upon selective eating or refusal of non-preferred food items, or by other means.

3.  Begin any instruction to increase eating at settings other than the one’s where food refusal occurs (dinner table,  cafeteria etc),  to avoid any histories of reinforcement for refusal or other problem behavior

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