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6 - Sensory Sensitivity

from Section III - Tackling What Keeps Your ARFID Going (Stage 3)

Published online by Cambridge University Press:  03 September 2021

Jennifer J. Thomas ,
Kendra R. Becker  and
Kamryn T. Eddy
Jennifer J. Thomas
Affiliation:
Harvard Medical School
Kendra R. Becker
Affiliation:
Harvard Medical School
Kamryn T. Eddy
Affiliation:
Harvard Medical School
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Summary

This chapter describes the primary interventions for the sensory sensitivity presentation of ARFID, including:

  • Choosing five new foods to learn about each week

  • Setting aside a dedicated time to learn about these five foods using theFive Steps of learning (see, touch, smell, taste, chew)

  • Identifying at least some of these new foods for repeated practice in the upcoming week

  • Strategies for incorporating larger portions new foods into regular meals and snacks after small portions have been tasted several times

Keywords

sensory sensitivityfive stepslookfeelsmelltastechewpracticetastingincorporation
Type
Chapter
Information
The Picky Eater's Recovery Book
Overcoming Avoidant/Restrictive Food Intake Disorder
 , pp. 109 - 132
Publisher: Cambridge University Press
Print publication year: 2021

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