Using Shaping to Increase Foods Consumed by Children with Autism / Abby HODGES in Journal of Autism and Developmental Disorders, 47-8 (August 2017)  

Public ISBD [article]  inJournal of Autism and Developmental Disorders > 47-8 (August 2017) . - p.2471-2479 Titre : Using Shaping to Increase Foods Consumed by Children with Autism Type de document : Texte imprimé et/ou numérique Auteurs : Abby HODGES, Auteur ; Tonya N. DAVIS, Auteur ; Madison CRANDALL, Auteur ; Laura PHIPPS, Auteur ; Regan WESTON, Auteur Article en page(s) : p.2471-2479 Langues : Anglais (eng) Mots-clés : Inflexibility  Food refusal  Shaping  Food variety Index. décimale : PER Périodiques Résumé : The current study used differential reinforcement and shaping to increase the variety of foods accepted by children with autism who demonstrated significant feeding inflexibility. Participants were introduced to four new food items via a hierarchical exposure, which involved systematically increasing the desired response with the food item. Level of food consumption was evaluated using a combined multiple baseline plus changing criterion design. Following intervention, all participants accepted all foods targeted, expanding upon the number of foods consumed. En ligne : https://doi.org/10.1007/s10803-017-3160-y Permalink : https://www.cra-rhone-alpes.org/cid/opac_css/index.php?lvl=notice_display&id=315 [article] Using Shaping to Increase Foods Consumed by Children with Autism [Texte imprimé et/ou numérique] / Abby HODGES, Auteur ; Tonya N. DAVIS, Auteur ; Madison CRANDALL, Auteur ; Laura PHIPPS, Auteur ; Regan WESTON, Auteur . - p.2471-2479. Langues : Anglais (eng) in Journal of Autism and Developmental Disorders > 47-8 (August 2017) . - p.2471-2479 Mots-clés : Inflexibility  Food refusal  Shaping  Food variety Index. décimale : PER Périodiques Résumé : The current study used differential reinforcement and shaping to increase the variety of foods accepted by children with autism who demonstrated significant feeding inflexibility. Participants were introduced to four new food items via a hierarchical exposure, which involved systematically increasing the desired response with the food item. Level of food consumption was evaluated using a combined multiple baseline plus changing criterion design. Following intervention, all participants accepted all foods targeted, expanding upon the number of foods consumed. En ligne : https://doi.org/10.1007/s10803-017-3160-y Permalink : https://www.cra-rhone-alpes.org/cid/opac_css/index.php?lvl=notice_display&id=315

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