What approach is necessary for introducing new foods to a client with selectivity?

What approach is necessary for introducing new foods to a client with selectivity?

• A. Immediate introduction during meals
• B. Introduction at snack time
• C. Eliminate favorite foods first
• D. Introduce a variety in one go

Answer: (B)

Introducing new foods to a client with selectivity should occur in a manner that reduces anxiety and increases the likelihood of acceptance. Offering new foods at snack time, instead of during main meals, creates a lower-pressure situation where the client may feel more comfortable exploring unfamiliar tastes and textures. Snack times typically involve a more relaxed atmosphere, which can help in easing the client into trying new foods without the high expectations that often accompany mealtime. In contrast, introducing new foods during meals can create stress and resistance due to the heightened context of eating. Additionally, eliminating favorite foods first could lead to negative associations with meals and increase food refusal. Similarly, presenting a variety of new foods all at once might overwhelm the client, making them less likely to try any of the foods. Therefore, introducing new items in a less formal setting, like snack time, is a more effective strategy for expanding a selective eater’s food repertoire.

Introducing new foods to a client with selectivity should occur in a manner that reduces anxiety and increases the likelihood of acceptance. Offering new foods at snack time, instead of during main meals, creates a lower-pressure situation where the client may feel more comfortable exploring unfamiliar tastes and textures. Snack times typically involve a more relaxed atmosphere, which can help in easing the client into trying new foods without the high expectations that often accompany mealtime.

In contrast, introducing new foods during meals can create stress and resistance due to the heightened context of eating. Additionally, eliminating favorite foods first could lead to negative associations with meals and increase food refusal. Similarly, presenting a variety of new foods all at once might overwhelm the client, making them less likely to try any of the foods. Therefore, introducing new items in a less formal setting, like snack time, is a more effective strategy for expanding a selective eater’s food repertoire.