Motion sickness history, food neophobia, and sensation seeking

Motion sickness is believed to be caused by conflicting sensory signals, a situation that mimics the effects of ingesting certain toxins. Thus, one might suspect that individuals who have experienced a relatively high frequency of motion sickness may be particularly vigilant about avoiding anything that produces nausea, induding potentially nauseating toxins. Consequently, they may be more resistant to trying new foods, i.e., be more food neophobic, since unfamiliar foods can have unexpected adverse effects due to toxins or allergens. Likewise, many highly stimulating experiences can trigger motion sickness, so individuals who are more susceptible may be more prone to avoid such experiences, i.e., be less sensation seeking. Finally, it was expected that food neophobia would be more frequent in individuals low on sensation seeking tendencies. Self-reported motion sickness history in 308 adults (M= 18.8 yr.; SD = 1.6) was correlated with scores on the Arnett Inventory of Sensation Seeking and the Food Neophobia Scale. As predicted, greater history of motion sickness was associated with lower Sensation Seeking scores. Food Neophobia was not correlated with motion sickness history but, as expected, was negatively correlated (r = -.42) with scores on Sensation Seeking. Further research is recommended that measures actual sensitivity to motion sickness.     

Color preference and food choice among children

The effects of color on children's food choices were investigated. Subjects were 120 children who were equally distributed among each of the combinations of age (5 vs. 9 years old), sex (male vs. female), food type (3 types of candies), and color (red, green, yellow, and orange) in a counterbalanced, factorial, analysis-of-variance design with repeated measures on subjects. A significant main effect for color indicated that children preferred foods that were red, green, orange, and yellow, in that order. Interpretation of this main effect was not interfered with by main effects or interaction terms involving age, sex, or food type, which served as alternative rival hypotheses.     

Perceived stimulus complexity and food preference development

The importance of perceived complexity, a "collative property" as defined by [Berlyne, D. E. (1967). Arousal and reinforcement. In Nebraska symposium on motivation (pp. 1-110). University of Nebraska Press], to the dynamic development of preference was investigated. Eighty-six female and 82 male subjects rated their liking for and various collative properties of seven very similar orange drinks that differed only in perceived complexity as a result of adding small quantities of other flavours. This was done before and after giving each subject extended experience of one of the drinks, each being used equally often for this purpose. As predicted by the theory of [Dember, W. N., & Earl, R. W. (1957). Analysis of exploratory, manipulatory and curiosity behavior. Psychological Review, 64 (2), 91-96] exposure to a stimulus with a slightly higher complexity than an individual subject's optimally preferred level of perceived complexity, caused an upwards shift in that level, whereas exposure to a less complex stimulus had no such effect. Changes in the appreciation of the drinks predicted by the theory were also observed.     

Demonstrations of neophobia and enhanced neophobia in the albino rat.

The conditions under which neophobia and enhanced neophobia occur in the albino rat were studied. Neophobia to a .1% saccharin solution was demonstrated in a 10-min single-bottle test. This neophobia was enhanced by pairing water ingestion with a radiation exposure of 100 r. or an injection of lithium chloride 24 hr prior to the saccharin test. In addition, it was found that the differences in consumption of saccharin in a 10-min single-bottle test due to neophobia and enhanced neophobia were produced by consistent differences in drinking rates which appeared early in the 10-min period. The disappearance of neophobia and enhanced neophobia in a 1-hr single-bottle test suggested that the effects of neophobia and enhanced neophobia are short-lived and are best measured in a brief single-bottle test. Finally, enhanced neophobia was not found when 2 days of water drinking were interposed between LiCl poisoning and saccharin testing.     

Concurrent schedule assessment of food preference in cows

Six dairy cows (Bos taurus) were trained on several pairs of concurrent variable-interval schedules with different types of food available on each alternative. The required response was a plate press made by the animal's muzzle. Performance generally replicated that found with other species. The generalized matching law accounted for the preference data, showing that food preference could be quantitatively analyzed as a special case of response bias. The preference functions showed that the response- and time-allocation ratios were not as extreme as obtained reinforcement rate ratios (undermatching).     

Changing food preference as a function of mood

The authors investigated the effect of mood on food selection. Participants (N = 98) indicated the likelihood of general eating and the likelihood of eating specific foods after reading and projecting themselves onto the events and emotions described in a sad and a happy vignette. Both men and women believed they were more likely to consume food following a happy versus a sad event, and men believed they were significantly more likely to eat than did women. However, the type of food men and women believed they would consume interacted with the type of event experienced. Vegetarian snack foods were more likely to be consumed following a happy versus a sad event, with men more likely to eat snack foods. Men did not significantly change in likelihood of consuming sweet foods as their mood changed. However, women believed they were more likely to consume sweet foods following a sad event. The authors discuss the results in terms of a self-medication hypothesis and the effect of carbohydrates on central serotonin and endogenous opioids. Overall, results demonstrated that mood influences belief in the likelihood of food selection.     

Aversion conditioning and enhanced neophobia: role of test stimuli

In Experiment 1, 100 rats (Rattus norvegicus) received 10% sucrose or 5% casein hydrolysate followed, after 10 min, by a LiCl or saline injection or, after 12 h, by a LiCl injection. Subsequently, rats received aversion testing to the CS or neophobia testing to the opposite novel flavor. Aversion effects were reliably greater to casein than to sucrose. However, conditioning with sucrose yielded a reliably greater increase in neophobia to casein (relative to controls) than conditioning with casein yielded to sucrose. In Experiment 2, 60 rats received distilled water followed, after 10 min, by LiCl or saline injection or, after 12 h, by LiCl injection. Aversion effects occurred to distilled water. Neophobia testing to casein and sucrose showed that, relative to controls, neophobia increased reliably more to casein. The results of Experiments 1 and 2 were not attributable to differences in baseline intakes between casein and sucrose flavors. Together, these experiments indicated that the demonstration of conditioning-enhanced neophobia may depend more on the characteristics of the neophobia test flavor than on the strength of aversion established because of CS characteristics.     

Poison-enhanced neophobia: Effects of CS-UCSUCS-CS procedures and long-delay training

Experiment 1 (n = 110 male rats) showed that pairing sucrose with toxicosis under forward or backward conditioning procedures yielded reliable poison-enhanced neophobia toward casein hydrolysate. Forward procedures produced reliably greater and more persistent enhancement of neophobia. Experiment 2 (n = 160 male rats) showed that interpolating 10 min, or 1, 4, 8, or 12 hr between sucrose and toxicosis yielded reliable aversion effects to sucrose and poison-enhanced neophobia to casein at each interval except 8 and 12 hr. Generally speaking, the effects of training interval were similar for conditioned aversion and enhanced neophobia but conditioned aversion effects were more enduring.     

Experiments on neophobia in wild and laboratory rats: a reevaluation.

Two experiments using food-container avoidance as an index of neophobia are reported for two strains of laboratory and one strain of wild rats. In Experiment 1 rats were fed from a single familiar container until their consumption had stabilized. Upon replacing the familiar container with a novel container, the latency of all three strains to begin feeding increased. In Experiment 2 rats were offered a choice between a familiar and a novel container containing identical food. Though there was considerable individual variation among the three strains, the wild strain was more reluctant to eat from the novel container than a hooded laboratory strain, which, in turn, was nore reluctant than an albino laboratory strain. Nonetheless, all three strains showed an initial avoidance of the novel container. It was concluded that both wild and laboratory strains are neophobic and that strain differences are ones of degree, not of kind.     

Recovery from Schizophrenia: An Autoethnography

Medication- and symptom-free recovery has been the author’s experience since March 2006. Details of 127 potentially therapeutic lifestyle activities were explored using a structured reflective analysis. These activities were divided into twelve communities: family, arts, romance, etc. Perceived therapeutic effects are noted. Also included is the author’s method for weaning from psychiatric medication very slowly, plus personal details of success.     

Limits to preference and the sensitivity of choice to rate and amount of food

Studies of choice holding food‐amount ratio constant while varying food‐rate ratio within sessions showed that local changes in preference depend on relative amount of food. The present study investigated whether sensitivity of choice to food‐rate ratio and sensitivity to food‐amount ratio are independent of one another when food‐rate ratios are varied across sessions and food‐amount ratios are varied within sessions. Food deliveries for rats’ presses on the left and right levers were scheduled according to three different food‐rate ratios of 1:1, 9:1, and 1:9; each food‐rate ratio lasted for 106 sessions and was arranged independently of seven food‐amount ratios (7:1, 6:2, 5:3, 4:4, 3:5, 2:6, and 1:7 food pellets) occurring within sessions in random sequence. Each amount ratio lasted for 10 food deliveries and was separated from another by a 60‐s blackout. Sensitivity to rate ratio was high (1.0) across food deliveries. Sensitivity to amount ratio was low when food rates were equal across alternatives, but was high when rate ratio and amount ratio opposed one another. When rate ratio and amount ratio went in the same direction, choice ratio reached an elevenfold limit which reduced sensitivity to approximately zero. We conclude that three factors affect sensitivity to amount: (1) the limit to preference, (2) the equal effect on preference of amounts greater than four pellets, and (3) the absence of differential effects of switches in amount in the equal‐rates (1:1) condition. Taken together, these findings indicate that rate and amount only sometimes combine independently as additive variables to determine preference when amount ratios vary frequently within sessions.     

The Child Food Rejection Scale: Development and validation of a new scale to assess food neophobia and pickiness among 2- to 7-year-old French children

IntroductionThe two strongest obstacles to extend children's consumption of fruit and vegetables are food neophobia and pickiness, assumed to be the main kinds of food rejection in children. Accordingly, psychometric tools that provide a clear assessment of these kinds of food rejections are greatly needed.ObjectiveTo design and validate a new scale for the assessment of food neophobia and pickiness, thus filling a major gap in the psychometric assessment of food rejection by French children.MethodWe concentrated on French children aged 2–7 years, as no such scale exists for this young population, and on the two known dimensions of food rejection, namely food neophobia and pickiness, as the nature of the relationship between them is still unclear. The scale was tested on two samples (N₁ = 168; N₂ = 256) of caregivers who responded for their children. Additionally, a food choice task was administered to 17 children to check the scale's predictive validity.ResultsThe resulting scale, called the Child Food Rejection Scale (CFRS), included six items relating to food neophobia and five items relating to pickiness. A factor analysis confirmed the two-dimensional structure of the scale. Internal consistency, test–retest reliability, and convergent and discriminant validity were all satisfactory. Moreover, results from the food choice task showed that scores on the CFRS accurately predicted children's attitudes toward new and familiar foods.ConclusionTaken together, these findings suggest that the CFRS, a short and easy-to-administer scale, represents a valuable tool for studying food rejection tendencies in French children.     

Rising from the ashes: Recovery from physical trauma

A counsellor describes her trauma accompanying an accidental physical injury, and the course of psychological recovery during the following 6 weeks. The style of self-analysis which was used during this period reflects the transpersonal approach, using imagery and the intuitive function to increase self-awareness, with moments of therapeutic insight ('release' experiences) at the landmarks en route to a healthy state of re-integration. The implications of the whole experience are discussed in terms both of post-traumatic stress and of personal growth.