title: Practice does make perfect. A longitudinal look at repeated taste exposure.
abstract: Previous research has found that 10-15 exposures to a novel food found can increase liking and consumption. This research has been, however, largely limited cross-sectional studies in which participants are offered only one or a few novel foods. The goal of the current study uses a small clinical sample to demonstrate the number of exposures required for consumption of novel foods decreases as a greater number of foods are added to the diet. Evidence that fewer exposures are needed over time may make interventions based upon repeated exposure more acceptable to parents and clinicians.
authors.affiliation: Penn State Hershey Medical Center, 905 W. Governor Road, Hershey, PA 17033, USA. feedingprogram@hmc.psu.edu
authors.forename: Keith E
authors.initials: KE
authors.lastname: Williams
authors.forename: Candace
authors.initials: C
authors.lastname: Paul
authors.forename: Bianca
authors.initials: B
authors.lastname: Pizzo
authors.forename: Katherine
authors.initials: K
authors.lastname: Riegel
mesh_terms: D002648:Child; D002675:Child, Preschool; D004435:Eating / Q000502:physiology / Q000523:psychology; D005260:Female; D005518:Food Preferences / Q000523:psychology*; D006801:Humans; D008137:Longitudinal Studies; D008297:Male; D011214:Practice, Psychological; D021641:Recognition, Psychology; D012903:Smell / Q000502:physiology; D013649:Taste / Q000502:physiology*; D055697:Taste Perception / Q000502:physiology*