Britt’s research examines the cognitive processes associated with developing preferences for fruits and vegetables, with a specific focus on mental representations and biased information processing. The research targets children aged 3 to 6 years. In a first study, she investigated the interplay between induction, memory, and varying degrees of food rejection in children. Initially, the team hypothesized that children with high food rejection levels might rely more on factors like color or shape in their inductive reasoning and memory performance.

However, the findings did not support this hypothesis, suggesting that other factors, such as food familiarity, may yield a more substantial influence on children’s acceptance of fruits and vegetables. Additionally, she explores the impact of hunger on food rejection. She examines whether children exhibit differences in their acceptance of fruits and vegetables when hungry compared to when they are not. She also explores whether food familiarity plays a role in this context. Moreover, given the prevalence of food rejection among children with autism, often attributed to low cognitive flexibility, she investigates whether children with food rejection exhibit signs of low cognitive flexibility.

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