Exam Preview for 4466: Anxious Eaters and Anxious Mealtimes October

Anxious Eaters and Anxious Mealtimes

Please note: exam questions are subject to change.

1. Which of the following descriptors are used to describe anxious eaters? ARFID Selective eaters Food neophobic eaters All of the above
2. Systematic desensitization Is used as a clinical treatment for phobias Can be described as a continuum of small treatment ideas Creates a hierarchy of situations that elicits a fearful response beginning with the most comfortable starting place and working towards the most fearful All of the above
3. Which strategy is NOT a rehearsal? Encouraging the child to help in food preparation Forcing the child to eat a new food Helping the child to pass foods Encouraging the child to smell or touch the new food
4. Encouraging a picky eater to smell a food before eating it Is not an example of an up-close sensory rehearsal Provides a preview of a "taste from a distance" May decrease the likelihood of a picky eater trying that food Is not a good strategy
5. Eating with a child Provides role models for eating Exposes the child only to the preferred food choices Reduces the chance for trying new foods Cannot be enjoyable
6. A sandwich try is... Rubbing a finger on a food as a taste preview Smelling a new food Pairing a new food with a familiar food to dilute the worry Trying a new food as a crumb
7. The biggest priority in feeding therapy is... For the therapist to succeed in changing the child's eating interactions To help the parent successfully and safely feed their own child To help the child be successful in eating To demand the child eat more
8. The following is NOT a "new food trying strategy" in the Get Permission Approach to pediatric mealtimes Force the child to take a bite Finger Try Re-define TRY IT Sandwich Try
9. Which is the starting place for mealtime treatment support? New Food Trying Sandwich Try Mealtime Peace Change Happens
10. If a child is worried about change in his food... Consider making change around the edges such as plates, napkins, and tablecloths Change the shape of their food Change the color of their food Change the texture of their food