| Summary: | A preference assessment using foods from five food groups was completed to determine if a selective eater's preferences were related to the type of food or the texture of the food being presented. The results of this assessment suggested both type and texture selectivity, particularly within the fruit and vegetable food groups. A treatment package involving non-aversive procedures was then applied that included texture fading, blending, social praise, and altering the ratio
of non-preferred to preferred foods presented sequentially. The treatment was successful in increasing the consumption of two solid fruits, and these results were replicated with two more fruits. Suggestions for future extensions of the treatment are presented.
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