Advisor(s)
Laura Dudley
Contributor(s)
Hanna Rue
Date of Award
2012
Date Accepted
4-2012
Degree Grantor
Northeastern University
Degree Level
M.A.B.A.
Degree Name
Master of Applied Behavior Analysis
Department or Academic Unit
Bouve College of Health Sciences, Department of Counseling and Applied Educational Psychology
Keywords
psychology, behavioral sciences, fading, food selectivity, simultaneous presentation
Disciplines
Psychology
Abstract
This study evaluated the effects that simultaneous presentation of preferred and non-preferred food had on consumption of non-preferred foods. The study simultaneously presented a 5-year-old boy diagnosed with autism, preferred and non-preferred foods in a changing criterion design. The non-preferred food was systematically increased and the preferred food then faded out. The results indicate that simultaneous presentation and fading were effective methods for increasing consumption of two non-preferred foods.
Document Type
Master's Thesis
Rights Information
copyright 2012
Rights Holder
Julie A. Johnston
Permanent URL
Recommended Citation
Johnston, Julie A., "The effects of simultaneous presentation and fading on consumption of non-preferred foods" (2012). Applied Behavioral Analysis Master's Theses. Paper 102. http://hdl.handle.net/2047/d20002689
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