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1 BACB General CEUs $20 1 hr 3 min On-Demand

General CEU: Promoting Assent and Choice when Addressing Food Selectivity

Promoting Assent and Choice when Addressing Food Selectivity becomes clinically important the moment a team has to turn good intentions into reliable action inside home routines and caregiver-led implementation, school teams and classroom routines. In Promoting Assent and Choice when Addressing Food Selectivity, for this course, the practical stakes show up in safe, humane intervention that respects health variables and daily-life feasibility, not in abstract discussion alone.

Provider: BehaviorLive — via Tennessee Association for Behavior Analysis

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Course Description

Food selectivity is a pervasive problem among children with and without developmental disabilities. Effective treatments have been developed, but many are not amenable to settings such at homes and schools and can be associated with escalations in problem behavior. In this presentation, I will describe a model for assessing and treating food selectivity without escape extinction. The process involves: (a) indirectly and directly measuring food preferences to identify foods to target and employ during treatment, (b) evaluating the sensitivity of mealtime problem behavior to environmental variables through an interview-informed synthesized contingency analysis (IISCA), and (c) incorporating the assessment results into a progressive treatment process consisting of choice making opportunities and differential reinforcement of successive approximations to eating. The treatment is largely child-led, allowing the child autonomy within a therapeutic process. Implications and suggestions for practitioners looking to address food selectivity in applied settings will be discussed.

What You'll Learn

  1. An attendee should be able to describe the how to conduct interviews to discover preferred and non-preferred foods and the possible contingencies that maintain food selectivity.
  2. An attendee should be able to describe how to design analyses to demonstrate the validity of the discoveries from the interview and develop an ecologically valid and motivating context to treat food refusal.
  3. An attendee will be able to describe two shaping processes for treating food selectivity that are capable of promoting consumption of non-preferred foods without occasioning emotional responding or severe problem behavior.

CEU Credits Earned

Certification BodyCreditsType
BACB® 1 General

About the Instructor

HG
Holly Gover

Dr. Holly Gover is a doctoral-level, licensed, and board-certified behavior analyst with over a decade of experience supporting individuals with developmental disabilities. She earned her Ph.D. in Behavior Analysis from Western New England University under the mentorship of Dr. Greg Hanley, serving as a lead clinician and researcher at the Life Skills Clinic. Dr. Gover’s research and published work focus on practical functional assessment (PFA) and skill-based treatment (SBT), the assessment and treatment of food selectivity, trauma-informed approaches to behavioral care, and assent-based models of learning. She is dedicated to providing effective, compassionate solutions for practitioners and families while prioritizing agency and autonomy within the therapeutic process. Dr. Gover currently serves as Lead Consultant and Director of Client Relations at FTF Behavioral Consulting.

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Clinical Disclaimer

All behavior-analytic intervention is individualized. The information on this page is for educational purposes and does not constitute clinical advice. Treatment decisions should be informed by the best available published research, individualized assessment, and obtained with the informed consent of the client or their legal guardian. Behavior analysts are responsible for practicing within the boundaries of their competence and adhering to the BACB Ethics Code for Behavior Analysts.

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