Title:
FOOD SELECTIVITY IN AUTISM SPECTRUM DISORDER: A CASE STUDY

Authors:
Giovanni Maria Guazzo and Consiglia Nappo

Abstract:
“Food selectivity” describes quite different food situations and behaviours: food rejection, limited food repertoire, and high-frequency single food intake; that is, it is an atypical complex behaviour that also has a great impact on caregivers and leads children to discriminate foods based on different parameters (shape, colour, texture, presentation, temperature, etc.) and affects 30% of the general pediatric population and more than 70% of those with autism. In this paper, the authors implement an ABA intervention with a seven-year-old boy with autism who ate only a few foods, all with a liquid or semi-liquid consistency (milk with biscuits or yoghurt), while rejecting all other foods offered.

Keywords:
Autism, Food Selectivity, ABA Treatment, Changing Criterion Experimental Design

DOI:
https://doi.org/10.37500/IJESSR.2024.7322

Date of Publication: 03-07-2024