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Increasing Food Variety for Participants with Food Selectivity Through a Gamified Snack Tray
Kugan, Sanjitha
Kugan, Sanjitha
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Abstract
There is limited research on the use of gamification to increase food consumption of non-preferred foods for individuals who are food selective. The current study used a gamified snack tray to increase consumption of non-preferred foods. The participants' indices of happiness and unhappiness were also assessed during each food presentation. Prior to starting the study, the participants completed a pre-study demographic survey, three-day food journal, signs of happiness and unhappiness survey, and a food preference questionnaire. A multielement design was implemented by the researcher to assess the effects of the intervention. During both the snack tray and plate condition, the participants were presented with different ratios of preferred and non-preferred foods following an ascending to descending ratio presentation. The results showed that for two of three participants, consumption of non-preferred foods was higher in the snack tray condition relative to the plate condition. Affect was variable across participants and across conditions. Future researchers should complete a thorough assessment of both preferred and non-preferred foods prior to the start of the study, and conduct the study across multiple sessions to minimize satiation effects.Keywords: gamification, food selectivity, indices of happiness and unhappiness, parametric analysis
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2025-12-31
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University of Kansas
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Kugan_ku_0099M_20427.pdf
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Avoidant/restrictive food intake disorder (ARFID), food selectivity, gamification, indices of happiness and unhappiness, parametric analysis