Food Chaining by Cheri Fraker & Mark Fishbein & Sibyl Cox & Laura Walbert Summary

Food Chaining presents a medically proven 6-step method to address picky eating and feeding challenges in children. It focuses on gradually introducing new foods by linking them to accepted favorites through similarities in taste, texture, and temperature. Designed by a team of pediatric experts, the approach helps parents expand their child’s diet while addressing underlying medical, sensory, or allergic issues.

This book is ideal for parents of children with extreme food aversions, pediatric healthcare professionals, and caregivers of kids with sensory processing issues or feeding disorders. It’s particularly valuable for families navigating allergies, autism-related eating challenges, or neurological conditions that impact nutrition.

Yes, it’s a standout resource for its evidence-based, multidisciplinary approach endorsed by feeding therapists and dietitians. The book provides actionable strategies like flavor mapping and sample food chains (e.g., transitioning from French fries to zucchini sticks), making it practical for real-world use.

The six steps are: 1) Identify accepted foods, 2) Analyze taste/texture/temperature preferences, 3) Create “chains” of similar target foods, 4) Gradually introduce new items, 5) Monitor reactions using a 1-10 rating system, and 6) Expand to all food groups. This systematic method reduces anxiety while improving dietary variety.

The method groups foods by sensory profiles—for example, linking crunchy textures (crackers → veggie chips) or mild flavors (mashed potatoes → cauliflower puree). By respecting a child’s sensory preferences, it builds acceptance through subtle variations rather than abrupt changes.

• French fries → Sweet potato fries → Baked zucchini sticks
• Chicken nuggets → Shredded chicken → Ground meat in sauces
• Yogurt tubes → Smoothies → Fruit blends

Each chain progresses from preferred foods to nutritionally richer options.

Yes, it includes guidance on navigating common allergens while expanding diets. The authors provide strategies for safely introducing alternatives—like using sunflower seed butter in a peanut-free chain—and identifying allergy-related aversions.

Pre-chaining prevents aversions by exposing infants to diverse flavors and textures early. It involves introducing transitional foods (e.g., moving from breast milk to purees with similar temperatures) and celebrating exploratory eating behaviors.

The book tailors strategies for autism, Down syndrome, and oral-motor delays. It emphasizes nonverbal communication during meals, adaptive utensils, and incorporating sensory integration therapy principles into feeding routines.

The Wall Street Journal notes, “Food Chaining [has treated] thousands of severely picky eaters,” highlighting its effectiveness for extreme cases like children who eat only three foods. This endorsement underscores its clinical validation.

Unlike coercion-based methods, food chaining respects a child’s sensory boundaries. It uses science-driven desensitization instead of pressure, resulting in lower mealtime stress and higher long-term success rates for dietary expansion.

While focused on children, the principles apply to older individuals with lifelong eating challenges. The rating system and gradual exposure techniques are adaptable for addressing adult food neophobia or ARFID (Avoidant/Restrictive Food Intake Disorder).