A comparison of two methods of measuring conditioned taste aversions

Two methods of measuring conditioned taste aversions were compared. Following adaptation to a daily 10-min water drinking schedule, rats were made ill with an injection of cyclophosphamide after presentation of a novel-tasting fluid. Three days after this treatment, Ss were tested by (1) measuring the amount of the novel fluid consumed on the continuing 10-min access schedule or (2) measuring their preference between plain water and the novel fluid. When the drinking behavior of the conditioned animals was compared with that of appropriate controls, the preference method proved to be the more sensitive.     

Multiple factors in short-term behavioral control of protein intake in rats.

The availability and concentration of dietary protein was varied in an examination of the nature of the day-to-day intake of protein solutions by 60-day-old male rats. It was found that the rats consumed a remarkably constant absolute amount of protein each day, adjusting overall caloric intake to maintain protein at a roughly constant proportion of total calories. Factors such as the time of access to a protein source or the extent of prior experience with a protein source were seen to influence the overall constancy of protein intake, whereas daily shifts in preference between two available concentrations of protein did not interfere with such short-term control. The mechanism for this behavioral control is likely to be different from mechanisms mediating the conditioned response to dietary protein, as in the response to dietary amino acid imbalance.     

Food preferences acquired by association with variations in amino acid nutrition

Protein-deprived rats were given, on one day, a balanced mixture of amino acids followed by access to protein-free food having a distinctive odour. On another day, an imbalanced (histidine-free) amino acid mixture was given just before food having another odour. The rats afterwards preferred the balance-paired odour to the imbalance-paired odour. The preference was acquired whether the duration of odour presentation, or the amount of odourised food taken, was kept constant on the two conditioning days. Retention of the preference seemed unattenuated after 4 weeks. An attraction to the balance-paired odour (relative to odours paired with a water load) contributed to the acquired preference. There was also a relative aversion to unfamiliar odours when they had been paired with imbalance. Such acquired chemosensory control of preferences, together with an anorexigenic effect of imbalanced amino acid mixtures, can account for characteristics of feeding behaviour under conditions in which the diet is deficient in an essential amino acid.     

Social interaction modifies learned aversions, sodium appetite, and both palatability and handling-time induced dietary preference in rats (Rattus norvegicus)

In a series of four experiments, I examined the extent to which socially transmitted diet preference could counteract the effects of a learned aversion (Experiment 1), a palatability-based diet preference (Experiment 2), a polyethylene glycol 20,000-induced sodium appetite (Experiment 3), and a handling-time induced dietary preference (Experiment 4). I found that rats poisoned after eating a novel diet ate very substantial amounts of the averted diet following interaction with conspecifics that had eaten the averted diet. Following interaction with conspecifics that had eaten an unpalatable diet, rats offered a choice between palatable and unpalatable diets ate more than twice as much unpalatable diet as did controls lacking social experience. Sodium-deficient rats offered a choice between sodium-enriched and sodium-adequate diets ate less than half as much sodium-enriched diet, following interaction with conspecifics that had eaten sodium-adequate diet as did control rats lacking social experience. Rats offered a choice between isocaloric, roughly equipalatable foods with long and short handling times (e.g., sunflower seeds with and without shells) chose the food having the longer handling time after interacting with conspecifics eating that food. These findings suggest that social influence is a major factor in guiding diet selection by rats.     

Lactose ingestion in the adult golden hamster (Mesocricetus auratus)

Adult mammals generally demonstrate a lower preference for the disaccharide sugar lactose than for any other common sugar, and because adults typically have low levels of the intestinal enzyme lactase, lactose ingestion may cause gastrointestinal distress. The lactose intake of adult golden hamsters was examined in three experiments; the main findings were: (a) hamsters allowed to choose between tap water and lactose solutions (maximum concentration = 32% weight/volume) over a 20-day period showed a clear preference for lactose solutions and ingested substantial quantities of lactose (up to 3 g/100 g body weight/day) without noticeable adverse effects; (b) hamsters consuming a single diet with lactose added (maximum concentration = 50%) over a period of days ingested up to 3.42 g/100 g body weight/day of lactose without noticeable adverse effects; (c) both hamsters with prior exposure to lactose solutions and those without such exposure consumed similar amounts of 32% lactose solution over an 8-day period, suggesting that hamsters' lactose intake does not depend on the occurrence of adaptation. It is suggested that the fermentative capacity of the hamster's pregastric pouch may underlie this animal's unusual tolerance for lactose.     

Taste sensitivity in infrahuman species: Use of a genetic model to test the validity of alternative measures

In a genetic analysis of PTC taste sensitivity of mice, Ss were presented tap water and a PTC solution in a two-choice situation. A preference index was used as a measure of taste sensitivity, assuming that ability to taste would lead to avoidance, i.e., negative preference. This assumption, however, lead to the rejection of seven Ss who preferred the test solution. Due to the undesirability of deleting Ss, the data were reanalyzed, using an alternative index of taste sensitivity that required no assumption concerning the hedonic quality of the test solution. Information regarding the inheritance of taste sensitivity to PTC provided the validating criterion for this measure.     

The influence of success and failure experiences on perceptual whole-part preferences

Summary Changes in perceptual part-whole preferences as a function of experienced success and experienced failure were investigated. All Ss went through one testing session in which their perceptual preference was established. Forty-two Ss of the experimental group went through two additional testing sessions, one in which success and another in which failure experiences were induced. Parallel sets of a Two-Alternative Perception Test were used after each session to measure part or whole preferences. The Ss of the control group were administered the three sets of the perception test at intervals of one week, with situations kept constant. Results of a three-way analysis of variance (p<0.0001) supported the hypotheses of success situations favoring whole perceptions and of failure situations favoring part perceptions. Highly significant correlations (p<0.01) were found between the three testing sessions of the Ss in the control group, indicating stability of perceptual part-whole preferences over time, with situations held constant.This article was based, in parts, on a doctoral dissertation submitted to the Graduate Faculty of Political and Social Science, New School for Social Research. The author would like to express her appreciation to Mary Henle, chairman of the dissertation committee.     

Olfactory conditioning by association with histidine-free or balanced amino acid loads in rats

An histidine-devoid but otherwise balanced amino acid mixture depressed food intake from 2 hr after its gastric intubation. It induced conditioned aversion to an odour incorporated in a protein-free diet presented for 6 h following intubation. In other rats, a balanced amino acid mixture established conditioned preference for odour presented in the same diet for 6 h following intubation. The degree of preference was considerably less than the degree of aversion.     

Eat,drink, and be merry,for tomorrow we diet: effects of anticipated deprivation on food intake in restrained and unrestrained eaters

This study examined the effect of anticipated food deprivation on intake in restrained and unrestrained eaters. Participants were randomly assigned to a diet condition, in which they expected to diet for a week, or to a control (no-diet) condition. Immediately after being assigned to a condition, participants completed a taste-rating task in which food consumption was measured. Restrained eaters in the diet condition consumed significantly more food than did restrained eaters in the no-diet condition or unrestrained eaters in either condition. Unrestrained eaters consumed the same amount regardless of condition. These results confirm that merely planning to go on a diet can trigger overeating in restrained eaters, reflecting the dynamic connection between dieting and overeating.     

Relation between food preference and food-elicited vocalizations in golden lion tamarins (Leontopithecus rosalia).

We report the results of 2 studies on food-elicited vocalizations in golden lion tamarins (Leontopithecus rosalia). First, we investigated the preferences of 10 golden lion tamarins for 6 foods. Tamarins prefer mealworms and raisins significantly more than apple, egg, carrot, or marmoset diet. Food preference rank was significantly and positively correlated with the rank of latency to choose a particular food. Second, we investigated the relation between food preference and 15 vocal parameters measured from the calls emitted by 5 tamarins to a subset of the foods. Only 1 parameter was significantly correlated with food preference across animals. Within-subjects multivariate analysis of variance showed that the vocalizations to foods are significantly different. Our results support an hypothesis that food-elicited vocalizations vary in ways that correspond to the caller's preference but not in a manner that labels food type.     

Caffeine consumption questionnaire: a standardized measure for caffeine consumption in undergraduate students

Undergraduate students (N=691) were given the 1992 Caffeine Consumption Questionnaire of Landrum and provided information on age, sex, and year in school. A subset (n = 168) of those completing the questionnaire were also given the Morningness-Eveningness Questionnaire of Horne and Ostberg. Analysis indicated that the average intake of caffeine was roughly 1,600 mg, i.e., a range from 13 mg to 21,840 mg per week. Older students consumed more caffeine than younger ones, and students with an Evening personality preference consumed more caffeine in the evening and nighttime hours than those with a Morning personality preference. These results are discussed in the context of other caffeine studies. Caffeine consumption is an important issue, and a consistent measurement system should be used by various researchers testing different populations.     

Learned preference for a hedonically negative flavor is observed after pairings with positive post-ingestion consequences rather than with a palatable flavor

In two experiments, thirsty rats consumed a compound of sucrose and a non-preferred flavor. In Experiment 1, a conditioned preference was observed in the experimental group when animals were tested both thirsty and hungry, but not when they were tested just thirsty. Animals in the control group, which experienced the flavor and the sucrose unpaired, never showed a preference. Experiment 2 replicated the absence of a preference in the experimental group when rats were tested thirsty, but provided evidence that a flavor-taste association had been formed during training. After conditioning, sucrose was paired with LiCl in group Dev whereas it was unpaired in group NonDev. The sucrose devaluation produced a decrease in CS preference in group Dev, and an increment in group NonDev. Taken together, these results show that preference for a non-preferred flavor can be readily observed after pairings with the positive consequences of the US (calories or absence of an expected illness) rather than with a palatable flavor.     

Reinforcer devaluation in palatability-based learned flavor preferences

Rats exposed to simultaneous compounds of 1 neutral flavor with dilute (2%) sucrose and a 2nd flavor with dilute (2%) maltodextrin subsequently consumed both flavors in preference to a 3rd flavor that was never paired with a palatable taste. Brief training exposure under ad lib food and water minimized the post-ingestive effects of nutrients, emphasizing the contribution of palatability to these preferences. Devaluation of sucrose or maltodextrin by pairing with illness (Experiment 1) or sensory-specific satiety (Experiment 2) selectively reduced the preference for the flavor previously paired with the devalued reinforcer. Such reinforcer-specific devaluation effects suggest that palatability-based learned flavor preferences are under-pinned by a Pavlovian process whereby the cue flavor is associated with the taste of the concurrently consumed palatable reinforcer.     

Stimulus selection and memory strategies in concept problems

Ss were allowed to use zero, one, two, four, or eight markers to signify the category (positive or negative) of previously selected stimuli in an attribute identification problem. The more markers available and used, the fewer trials were required for problem solution. Ss were indifferent to marker valence (positive or negative) in disjunctive problems but showed a definite preference for (the more informative) negative markers in conditionals. Performance of Ss was correlated with their tendency to move markers from lesser to more informative instances. An interpretation of results based on individual differences in information processing activities is suggested.     

Protein deprivation in primates: VI. Food preferences of adult rhesus monkeys maintained on low-protein diets.

Three groups of adult female rhesus monkeys, maintained on low-protein diets (.5 gm, 1 gm, and 2 gm protein per kg body weight, were compared with a control group (4 gm protein per kg body weight) on a food-preference task. Food responsiveness was assessed by presenting 8 small pieces of a certain food, equally spaced about the perimeter of a turntable attached to the home cage, and recording number of pieces taken, number of pieces eaten, and elapsed time for taking all 8 pieces. 21 different foods were used in sequence, 3 each from the following 7 categories: cheese, meat, vegetable, nut, cereal, fruit, and candy. Scores on all 3 measures were highly correlated, and the order of preference was generally the same for all groups. The 2 lowest-protein groups accepted more foods at the lower end of the palatability spectrum than did either the 4-gm or the 2-gm group. There was a tendency for the foods least preferred by the protein-deprived monkeys to be themselves high in protein. Thus, although protein deprivation appears to increase the catholicity of food preference, there is no corresponding increase in the relationship between palatability and protein content.     

Dietary CDP-choline supplementation prevents memory impairment caused by impoverished environmental conditions in rats

We previously showed that dietary cytidine (5')-diphosphocholine (CDP-choline) supplementation could protect against the development of memory deficits in aging rats. In the present study, younger rats exposed to impoverished environmental conditions and manifesting hippocampal-dependent memory impairments similar to those observed in the aging rodents were given CDP-choline, and its effects on this cognitive deficit were assessed. Male Sprague-Dawley rats reared for 3 mo in impoverished (IC) or enriched environmental (EC) conditions concurrently received either a control diet or a diet supplemented with CDP-choline (approximately 500 mg/kg/d). After 3 mo, rats were trained to perform spatial and cued versions of the Morris water maze, and their rates of acquisition and retention were compared. Impoverished rats exhibited a selective deficit in hippocampal-dependent spatial memory which could be ameliorated by feeding them CDP-choline. The CDP-choline had no memory-enhancing effect in enriched rats, nor did it prevent the memory impairment of impoverished rats if the animals consumed it for the initial or final months instead of for the entire 3-mo period. These findings indicate that long-term dietary CDP-choline supplementation can ameliorate the hippocampal-dependent memory impairment caused by impoverished environmental conditions in rats, and suggest that its actions result, in part, from a long-term effect such as enhanced membrane phosphatide synthesis, an effect shown to require long-term dietary supplementation with CDP-choline.     

Dichotic word-perception of aphasic and normal subjects.

The present investigation examined the role of the right cerebral hemisphere in linguistic perception following a left cerebral insult which had resulted in aphasia. Auditory dichotic procedures were utilized to investigate the ear-preferences of 30 aphasic Ss, grouped relative to the amount of time since the onset of left cerebral insult, and a group of 10 normal control Ss. An oral-response task and a pointing-response task were given. Statistical analyses showed a significant left-ear preference for aphasic Ss who were more than 6 mo. post-cerebral insult; however, Ss less than 6 mo. post-cerebral insult did not demonstrate a significant ear-preference under auditory dichotic stimulation. In contrast, a significant right-ear preference was noted for the normal controls. Significant differences were not shown for the aphasic or control groups on the oral and pointing tasks.     

Pharmacological Shock Therapy as a Psycho-Biological Problem

Five mothers of 50 newborn rat pups were maintained on either standard lab chow or a diet composed of the same chow with onion powder added. Taste preference tests administered during weaning indicated that the pups whose mother was fed the onion chow showed a preference for onion diet, but that such preference dissipated across the five day testing period. A control group of pups who were exposed to any onion diet cues available through channels other than the mother's milk did not show a preference for onion diet. It was concluded that exposure to onion taste in mother's milk was responsible for an initial preference for onion diet.     

Perceived pitch class of isolated musical triads

A paired-comparisons task was used to determine which note of a pure-tone triad sounded most similar to the triad. Musically inexperienced Ss showed no systematic preference, experienced Ss consistently preferred the highest note in the triad, and professional musicians split equally between preferring the highest note and the root note. Preference for the root note shifted to preference for the highest note as the triad type became increasingly inharmonic, suggesting that the former depended on inference of a missing fundamental. When Ss were asked to vocally reproduce the pitch they heard when listening to a triad, similar results were obtained, except that a root-note preference was not detectable in Ss with less musical experience. Preference for the root note was also facilitated by use of octave-replicated tones, and this increase was shown to be due to obscuring of pitch-height cues, rather than harmonic complexity.     

Dietary variety, energy regulation, and obesity

Increased variety in the food supply may contribute to the development and maintenance of obesity. Thirty-nine studies examining dietary variety, energy intake, and body composition are reviewed. Animal and human studies show that food consumption increases when there is more variety in a meal or diet and that greater dietary variety is associated with increased body weight and fat. A hypothesized mechanism for these findings is sensory-specific satiety, a phenomenon demonstrating greater reductions in hedonic ratings or intake of foods consumed compared with foods not consumed. Nineteen studies documenting change in preference, intake, and hedonic ratings of food after a food has been eaten to satiation in animals and humans are reviewed, and the theory of sensory-specific satiety is examined. The review concludes with the relevance of oral habituation theory as a unifying construct for the effects of variety and sensory-specific satiety, clinical implications of dietary variety and sensory-specific satiety on energy regulation, and suggestions for future research.