A Multicomponent Evaluation of Food Properties Affecting Rumination in an Adult with Intellectual Disabilities

Abstract

Rumination consists of voluntary regurgitation of partially digested food, followed by chewing and re-swallowing or expulsion of regurgitated stomach contents (DM-ID2). Little research has systematically analyzed the differential effects of type or quantity of food on rumination across extended observations. This analysis demonstrated that certain (isolated) foods may differentially affect the rate of rumination. Furthermore, patterns of responding and manipulations of quantity may provide evidence for naturally occurring contingencies of punishment for the rumination of particular foods. These results may provide an avenue for minimally invasive, sustainable treatment for individuals with severe and chronic rumination.