“…The rate of ruminative behavior also varies across individuals, and specific food characteristics have been found to influence the likelihood that rumination will occur (Johnston, Greene, Vazin, Winston, & Rawal 1990). For example , Johnston, et al (1990) found that rumination tended to increase when foods were of a pureed consistency. Ingestion of foods with high caloric density (Greene, et al, 1991;Rast, Johnston, Ellinger-Allen, & Drum, 1985), favorable hedonic qualities of food (Johnston, 1993), and 1ow rates of oropharyngeal stimulation have also been associated with increased rates of rumination.…”