“Clean up your plate”: Effects of child feeding practices on the conditioning of meal size

To obtain information on the development of the learned control of food intake, preschool children (N = 22) participated in conditioning and extinction trials to determine whether meal size could be conditioned. Each trial consisted of a two-part snack in which consumption of a fixed amount of a distinctively flavored high (145 kcal) or low (60 kcal) caloric density preload was followed by ad lib consumption of snacks. Following the pairs of conditioning trials, extinction test trials were given in which the flavors previously paired with either high or low caloric density were presented in intermediate, isocaloric preloads. Conditioning occurred in one of two child feeding contexts: one that focused children on internal cues of hunger and satiety, or one that focused the children on external cues, including the amount of food remaining on the plate. The external group also could receive rewards for eating. Only the children in the internal context showed evidence of responsiveness to caloric density cues and associative conditioning, eating more ad lib following the low-density preload than following the high density preload during conditioning, and eating more during extinction following the flavor previously paired with low caloric density. Children in the external context showed no evidence of responsiveness to caloric density cues, but increased in ad lib consumption across the conditioning trials.     

Developmental flavor experience affects utilization of odor, not taste in toxiphobic conditioning

Feeding experiences were varied in developing rats and the effects upon flavor neophobia and lithium chloride-induced flavor aversions were observed. In Experiment 1, nursing experience of neonate rats was reduced by artificial feeding via intragastric cannula; the rats then were tested with apple juice paired with lithium chloride injection at weaning or maturity. Conditioned aversions were not affected, but neophobia to novel apple juice was attenuated in artificially-reared rats tested at maturity. In Experiment 2, rats received enriched feeding experience after weaning, which consisted of (a) obtaining many complex flavors, a few of which were paired with poisoning, effortlessly in the home cage, or (b) foraging for various foods on an elevated maze. No dramatic effects on neophobia or conditioned taste aversion for saccharin water were apparent. In Experiment 3, rats were given experience after weaning with vanilla-scented water either paired or unpaired with quinine water, and then tested with the odor of almond or that odor compounded with saccharin water for neophobia and lithium-induced aversions. Flavor-experienced rats exhibited more pronounced odor conditioning and more resistance to extinction of the odor aversion after both simple and compound conditioning. In contrast, saccharin taste aversions were relatively unchanged. Apparently, enriched feeding and drinking experience facilitates the utilization of odor more than taste cues.     

Nonconsummatory and consummatory behavioral CRs elicited by lithium- and amphetamine-paired flavors

Various behavioral CRs elicited by saccharin solution previously paired with either lithium or amphetamine were measured in a series of four experiments. With one conditioning trial, lithium (Experiment 1), but not amphetamine (Experiment 2), produced nonconsummatory behavioral evidence of conditioning in the form of chin-rub CRs; both drugs, however, produced strong flavor aversions. With 3 conditioning trials, lithium- and amphetamine-paired flavors elicited a pattern of agitated activity, characterized by increased general activity, rearing duration, and body temperature, when the flavor was forcibly presented through an intraoral cannula (Experiment 3). When the flavor was presented in a single-bottle test (Experiment 4), 3 conditioning trials produced a similar pattern of agitated activity characterized by increased general activity, rearing (duration and frequency), stretching (duration and frequency), and limb flicking. Although both drugs supported the pattern of increased agitation-related CRs, only the lithium-paired flavors elicited chin-rub CRs (Experiments 1, 3, and 4). The difference between the drug conditions was not the result of a greater saccharin aversion in the lithium-conditioned group than in the amphetamine-conditioned group (Experiment 4). The results are related to findings that suggest that flavor aversions are mediated by a shift in the hedonic properties of the drug-paired flavors.     

Constraints on Pavlovian conditioning of the pigeon: Relative conditioned reinforcing effects of red-light and tone CSs paired with food

Recent Pavlovian conditioning experiments presented all possible CS-US combinations of red-light and tone CSs and food and shock USs to separate groups of pigeons. Pigeons receiving shock USs demonstrated conditioned head raising followed by prancing to both CSs, but CRs were acquired more rapidly to tone than to red light. Although pigeons receiving food USs rapidly acquired a conditioned response of pecking to the red-light CS, there was no evidence of conditioned responding in groups receiving tone-food pairings. This outcome left open the possibility that Pavlovian pairings of tone and food may have resulted in association formation that was not revealed in performance. The present series of experiments attempted to reveal that association, using an indirect method of assessment, conditioned reinforcement. Experiment 1 demonstrated that both red light and tone paired with food became positive conditioned reinforcers, suggesting that an association between tone and food was formed in the same number of Pavlovian conditioning trials that previously failed to yield any direct evidence of conditioning. Experiment 2, which presented fewer conditioning trials, revealed that the tone-food association was formed less rapidly than the red light-food association. Experiment 3 demonstrated that the observed outcomes were not attributable to unconditioned, rather than conditioned, reinforcing effects of the Css.     

Conditioned Inhibition Produced by Extinction of a Conditioned Stimulus

Four experiments used a conditioned taste aversion procedure to examine the potential for CS-alone extinction treatment to produce a conditioned stimulus that possesses inhibitory properties. In Experiment 1, saccharin was paired with LiCl, and then saccharin was presented alone for several trials to produce extensive behavioral extinction. Animals receiving this treatment were retarded in reacquiring conditioned responding to saccharin relative to control subjects receiving conditioning to the flavor for the first time. In Experiment 2, the extinguished saccharin stimulus was shown to decrease conditioned responding to a known excitor when the two stimuli were presented in compound as a summation test. Experiments 3A and 3B replicated the findings of Experiments 1 and 2 while providing evidence that the effects were not due to the differential effects of neophobia during testing. These three experiments revealed that an extinguished conditioned excitor passes retardation and summation tests for conditioned inhibition. Experiment 4 found that extinction of a known excitor was slowed when the excitor was extinguished in compound with a previously extinguished conditioned stimulus. That is, an extinguished CS provided protection from extinction to another CS, a finding also consistent with the view that extinction produces conditioned inhibition.     

Rodents' (Rattus, Mesocricetus, and Meriones) use of learned caloric information in diet selection

When given a choice between two mashes of equal caloric density but differing flavors, rats (Rattus norvegicus) show a robust preference for the flavor previously associated with a higher calorie food. This finding suggests that rats may identify food quality by sensory cues such as taste. Our initial attempt to show this effect in the golden Syrian hamster (Mesocricetus auratus) failed, apparently because of this species's tendency to store both high- and low-calorie mashes in their cheek pouches during conditioning trials. Initially we attempted to circumvent this seeming morphological constraint on learning by presenting low- and high-calorie mashes on alternate days. This procedure too failed to produce evidence of flavor-caloric learning, although this procedure produced robust learning in another rodent, the Mongolian gerbil (Meriones unguiculatus). Another method of preventing cheek pouching--concurrently presenting low- and high-calorie liquid diets--was more successful; then, hamsters showed clear evidence of flavor-caloric learning. Thus, although flavor-caloric learning is demonstrable in species of rodent besides the rat, the circumstances under which it occurs vary.     

Within-compound associations in a variety of compound conditioning procedures

Three experiments used a flavor-aversion preparation to demonstrate the occurrence of within-compound associations in various conditioning procedures. In Experiment 1 rats first received two separate two-flavor compounds, each followed by a mild US. They then received one element from one compound paired with a strong US and one element from the other compound nonreinforced. A subsequent choice test of the other two flavors from the compounds revealed that the consumption of each test flavor reflected the conditioning history of the element with which it had been paired. Rats drank less of the flavor whose associate had been paired with the strong US than of the flavor whose associate had been nonreinforced. In Experiment 2 within-compound associations were observed using a similar design in a blocking procedure in which one element from each of the two compounds was conditioned previously. Experiment 3 identified within-compound associations in a procedure where reinforced single element presentations were intermixed with nonreinforced compound presentations, as in a conditioned inhibition paradigm. These results suggest that within-compound associations occur in several important conditioning procedures which use multiple CS presentations.     

The relative contributions of predictiveness and salience in flavor aversion learning

Two experiments investigated the relative influence of cue predictiveness and stimulus salience on flavor aversion learning. In the first study experimental subjects experienced a nonsalient strawberry flavor and a different, more salient flavor prior to illness on each of the first three conditioning trials; the nonsalient strawberry and salient lemon were paired with illness on the fourth trial. This treatment resulted in a strong aversion to the strawberry flavor and on aversion to the lemon flavor. In contrast, animals which had experienced only a single pairing of strawberry, lemon, and illness acquired a strong aversion to lemon and no aversion to strawberry, while animals which had experienced only the pairing of different flavors and illness on each of the first three trials developed a strong aversion to both strawberry and lemon. Experiment 2 replicated the results of the experimental condition of the first study but also included a “blocking” condition in which subjects received three strawberry and illness pairings prior to a strawberry-lemon-illness pairing. Subjects in the blocking condition developed only a weak aversion to strawberry, and this aversion did not block the development of a strong lemon aversion. Apparently, in order for a nonsalient flavor cue to block the acquisition of an aversion to a more salient cue, the nonsalient flavor must not only be paired with illness but also be more predictive of illness than the more salient flavors also paired with illness. The data were discussed in terms of the R. A. Rescorla and A. R. Wagner's associative model (1972, in Classical conditioning II: Current research and theory, New York: Appleton-Century-Crofts), R. A. Rescorla's catalytic model (1982, Journal of Experimental Psychology: Animal Behavior Processes,8, 131–141), and N. J. Mackintosh's attentional model (1975, Psychological Review,82, 276–298) of conditioning.     

Characteristics of taste-mediated environmental potentiation in rats

When rats drink a novel flavor in a distinctive environment and are injected with lithium, potentiated aversions are established to the environment as evidenced by the animals' unwillingness to consume a familiar, nonaversive flavor in this environment. Experiment 1 demonstrates that this potentiation is due to the presence of both the distinctive taste and the environmental cues on the conditioning trials, not simply aversive conditioning to each element or to generalization between the two elements. This potentiation phenomenon was shown to be sensitive to the novelty of the potentiating flavor in Experiment 2. Experiment 3 demonstrated that second-order conditioning is difficult to establish using these procedures, although Experiment 4 revealed that postconditioning extinction of the aversive flavor interfered substantially with environmental potentiation. These outcomes are discussed in terms of their implications for adaptive adjustments in feeding behavior as well as for more general conceptions of associative learning.     

Predictive learning in nutrient-based flavor conditioning

This paper presents two experiments on nutrient-based flavor conditioning with rats as subjects and sucrose as the unconditioned stimulus (US). Experiment 1 was aimed at establishing an optimal control for conditioning, comparing simultaneous and serial presentations of a flavor and the US. The results showed that simultaneous, but not serial training, produced conditioning. Experiment 2 was designed to obtain evidence of summation as an index of both conditioned inhibition and predictive learning. Group Simultaneous received Pavlovian conditioned inhibition training during which flavor A was simultaneously paired with sucrose on excitatory trials (A+), and forming an unreinforced compound with flavor B on inhibitory trials (AB-). An independent excitor for the summation test was also trained by simultaneous pairings with sucrose (C+). In the control group (Blocked), the AB- trials were presented forming a block at the beginning of training to avoid a negative contingency-relationship with sucrose, and flavor A received serial rather than simultaneous pairing with sucrose (A --> +). On the summation test, only in group Simultaneous was consumption of the CB compound lower than that of flavor C alone, suggesting that, during training, flavor A activated an expectancy of the US occurrence.     

Recognition of food by individual, food-naive, weaning rats (Rattus norvegicus)

To control and observe first feeding experiences, pups were reared without access to food. At weaning age, individual pups received simultaneous access to a palatable, noncaloric diet and a similar diet containing starch. Each diet contained a flavor cue. Within 20 min of sampling both diets pups preferentially ingested the caloric alternative. Further tests indicated that pups learned a preference for flavor cues paired specifically with ingestion of starch. In caloric discrimination tests in which the diets were not distinguished by artificial flavors, pups did not show the rapid preference for the caloric diet seen in earlier experiments. We suggest that recognition and preference for the caloric diet is based on its rapid postingestive effects rather than readily preferred sensory features of the starch. Our findings demonstrate the abilities of individual, food-naive pups to rapidly recognize food and indicate a role for associative learning in the onset of independent feeding.     

Recovery of an overshadowed association achieved by extinction of the overshadowing stimulus

Three experiments are reported in which conditioned lick suppression by water-deprived rats was used as an index of associative strength. In Experiment 1, overshadowing of a light by a tone was observed when the light-tone compound stimulus was paired with foot shock. After initial compound pairings, the tone-shock association was extinguished in one group of subjects. Subsequently, these animals demonstrated significantly higher levels of suppression to the light relative to a control group in which the tone had not been extinguished. Experiment 2 replicated this effect while failing to find evidence to support the possibilities that extinction presentations of the overshadowing tone act as retrieval cues for the light-shock association, or that, via second-order conditioning, the light-shock association is actually formed during extinction of the tone. Experiment 3 determined that the recovery from overshadowing observed in Experiments 1 and 2 was specific to the extinction of the overshadowing stimulus rather than the extinction of any excitatory cue. Collectively, these results suggest that the debilitated response to an overshadowed stimulus does not represent an acquisition failure, but rather the failure of an acquired association to be manifest in behavior.     

Extinction and spontaneous recovery of a conditioned flavor preference based on calories

After rats were conditioned to prefer a flavor (CS+) paired with sucrose over another flavor (CS−) paired with saccharin, this conditioned flavor preference was extinguished by presenting the CS+ flavor without sucrose. These results were replicated in a second experiment in which spontaneous recovery of the extinguished flavor preference was demonstrated 7, 14, and 21 days after the extinction test. This is the first clear demonstration of the extinction and spontaneous recovery of a conditioned flavor preference based on calories. The implications of these results for our understanding of the mechanism underlying the conditioning of flavor preferences are explored.     

Effects of contextual conditioning and unconditional stimulus presentation on performance in appetitive conditioning

Four experiments with rat subjects examined the effects of contextual conditioning on conditioned appetitive performance. Experiment 1 compared the effects of contextual conditioning on performance to conditioned stimuli (CSs) with different conditioning histories. Contextual conditioning enhanced performance to the CS if the CS had first been conditioned and then extinguished, but had no effect on performance when the CS had been merely paired or unpaired with food. Experiments 2 and 3 then asked whether the effect on the extinguished CS was due to contextual conditioning acting as a cue for conditioning. In Experiment 2, extinction procedures in which extra unconditioned stimuli (USs) were presented during the intertrial intervals were found to reduce the CS's sensitivity to enhancement by contextual conditioning, but had no effect on spontaneous recovery. In Experiment 3, USs added to conditioning or extinction acquired the ability to cue the corresponding performance. Under some conditions, USs added to conditioning could suppress performance (Experiment 4). The results suggest that contextual conditioning has complex effects that can be better understood by recognizing that contextual conditioning, as well as the USs that create it,Mayacquire discriminative control over conditioned responding.     

The resistance of renewal to instructions that devalue the role of contextual cues in a conditioned suppression task with humans

The renewal of extinguished conditioned behaviour appears to reflect context-dependent learning. The present research used a conditioned suppression task with humans to examine whether instructions concerning the context could influence renewal. Pairings of a conditional stimulus (CS) and unconditional stimulus (US) were made in one context, followed by extinction trials of CS alone in a second context, and test trials of CS alone upon return to the original learning context. Four experiments tested whether the renewal of conditioned suppression observed during test would be attenuated if participants were instructed that the context changes were irrelevant to the predictive relationship between the CS and US. Using a differential conditioning design, no attenuation was found when the instructions were given prior to conditioning (Experiment 1) or immediately prior to the test trials (Experiment 2). The latter result was replicated with a single-cue conditioning design and further controls for exposure to the extinction contexts (Experiment 3). The collection of on-line ratings about the relationship between the contextual changes and the predictive nature of the CS indicated that participants did attend to and believe the instructions (Experiment 4). The results point to the resistance of renewal to explicit instructions that attempt to devalue the role of the contextual cues.     

Unconditioned stimulus devaluation effects in nutrient-conditioned flavor preferences

Experiments with different temporal relations between the conditioned stimulus (CS) and the unconditioned stimulus (US) in conditioning assessed whether US devaluation effects can be obtained after nutrient-conditioned flavor preference learning. One flavor (CScarb) was paired with a carbohydrate, Polycose; a 2nd flavor (CSprot) was paired with a protein, casein; and a 3rd flavor (CS-) was presented by itself. Following conditioning, one of the nutrients was devalued through pairings with lithium chloride in the absence of the CS flavors. In a subsequent 2-bottle test, rats preferred CScarb over CSprot; however, this preference was smaller when the carbohydrate was devalued than when the protein was devalued. Results suggest that CS flavors are able to form associations with the sensory features of nutrient USs under a wide variety of circumstances.     

Effects of glucose-saccharin preloads on schedule- and deprivation-induced drinking in rats

The present series of experiments found that high volumes of a glucose-saccharin solution consumed by rats prior to testing (i.e., a preload) produced a small, but significant suppression of established schedule-induced drinking (Experiment 2). This reduction in polydipsic drinking did not appear to be due to the caloric value of the preload (Experiment 1) or to any changes in food motivation, since Experiment 2 showed that there were no changes in lever pressing on a fixed-interval 1-min food schedule. In Experiment 3, the glucose-saccharin preloads produced a complete suppression of water deprivation-induced drinking. While schedule-induced drinking does appear to be a nonhomeostatic form of drinking, under certain testing conditions, it is sensitive to manipulations which affect homeostatic thirst mechanisms.     

I don't like it because it eats sprouts: conditioning preferences in children

Although little is known about how preferences develop in childhood, work in adults suggests that evaluative responses to stimuli can be acquired through classical conditioning. In two experiments children were exposed to novel cartoon characters, that were either consistently paired with a picture of a disliked food (Brussels sprouts) or a liked food (ice cream). Relative preferences for these stimuli (and others) were measured before and after these paired presentations (Experiment 1): preferences for the cartoon character paired with Brussels sprouts decreased, whereas preferences for the character paired with ice cream increased. These preferences persisted after 10 un-reinforced trials. Experiment 2 replicated this finding using affective priming as an index of preference for the cartoon characters. These findings demonstrate that preferences to novel stimuli can be conditioned in children and result from associations formed between the stimulus and a stimulus possessing positive or negative valence.     

Effect of classical conditioning on an internal clock

Six experiments with rats used a psychophysical choice procedure to study the internal clock used to discriminate duration. They investigated if the clock is sensitive to the signal value (associative strength) of a stimulus. The experiments involved two types of trials. On choice trials, a stimulus lasted a short (e.g., 3 s) or long (e.g., 12 s) duration; then the rats chose between two levers. The rewarded choice depended on the duration of the stimulus. On conditioning trials, the stimulus used on choice trials was presented, but it ended without food (extinction trials) or with food (pairing trials) regardless of what the rat did. The main stimulus minus accuracy with the long stimulus. Experiment 1 showed that extinction trials increased short bias relative to training without conditioning trials or to training with pairing trials. The rest of the experiments tested explanations of these results. The same results were found when extinction trials were the same duration as the short stimulus (Experiment 2), when extinction trials were a random duration (Experiment 5), and when the signal value of the conditioned stimulus was changed in another way (Experiment 6). The effect of conditioning trials was modality specific (Experiments 3 and 4). Of the explanations considered, the best one--the only one not contradicted at least once--is that changing the signal value of a stimulus changes how the clock times the stimulus. Reducing signal value reduces the measured duration.     

Stimulus control of responding in the early trials of differential conditioning

In Experiment 1 two groups of rats were given 12 differential conditioning trials, seven to the rewarded alley (S+) and five to the nonrewarded alley (S?), prior to being extinguished in both alleys. Group S?S+ received S+ trials, following S? trials in acquisition, while Group S+S? did not receive S+ trials following S? trials in acquisition. In extinction S+ and S? trials were presented according to a quasi-random sequence for both groups. Running on the last 3 trials of acquisition was found to be faster following S+ than following S? trials. Group S?S+ showed greater resistance to extinction and less discriminative responding in extinction than Group S+S?. These results suggest that responding in differential conditioning is controlled not merely by S+ and S? but by the memories of reward (S^R) and of nonreward (S^N) as well. When the joint effects of both classes of cues were considered, e.g., S^R+S+, responding in the early trials of differential conditioning was shown to be highly orderly. Experiment 2 was highly similar to Experiment 1 except that Groups S?S+ and S+S? were equated along dimensions not equated in Experiment 1. The results obtained in Experiment 2 were highly similar to those obtained in Experiment 1.