Practice does make perfect. A longitudinal look at repeated taste exposure

Keith E. Williams, Candace Paul, Bianca Pizzo, Katherine Riegel

Research output: Contribution to journalArticlepeer-review

53 Scopus citations


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.

Original languageEnglish (US)
Pages (from-to)739-742
Number of pages4
Issue number3
StatePublished - Nov 2008

All Science Journal Classification (ASJC) codes

  • General Psychology
  • Nutrition and Dietetics


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