An evaluation of food type and texture in the treatment of a feeding problem.

Staddon et al. (2002) worked with one 3-year-old who kept spitting food out.

They simply made the food softer and smoother.

Then they counted how often the child still pushed the food out of his mouth.

When the food texture was lowered, the child spat it out far less often.

The softer version of the same food stayed in his mouth and was swallowed.

Scotchie et al. (2023) later tested many food changes at once.

They found that lowering texture was often the key, backing up this 2002 result.

Coe et al. (1997) had cut expulsions too, but they used re-presentation instead of texture change.

Both methods work; texture is just faster to try first.

You can run this change in seconds.

Just puree, mash, or add sauce to the target food and watch the next bite.

If expulsions drop, keep that texture and slowly thicken it across meals.

No extra staff or gear needed.