Lateral preference and students' worries: a correlation

A significant correlation was found between left-sided lateral preference as measured by the General Laterality subtest of the Lateral Preference Schedule and scores on the Student Worry Survey for 34 male college students but not for 44 female college students (M age = 19.9 yr.). This finding is consistent with other studies done with clinical populations showing correlations between left-handedness in males and various psychological disorders.     

Color preference for black and white by infants and young children

The purpose of this study was to determine whether a preference for the color white was present in infants and young children. A color preference test was administered to 160 subjects who ranged in age from 6 mo. to 4.5 yr. Data were obtained from a 120-item test in which 12 different pairs of toys were presented to each subject. The toys in each pair were identical except that one was black and the other was white. The toy the subject selected was considered the subject's preference and the color of that toy was recorded. Statistical analysis did not support existing literature, refuting the published idea that white preference is a general quality in all human beings.     

Temporary basolateral amygdala lesions disrupt acquisition of socially transmitted food preferences in rats

Lesions of the basolateral amygdala (BLA) have long been associated with abnormalities of taste-related behaviors and with failure in a variety of taste- and odor-related learning paradigms, including taste-potentiated odor aversion, conditioned taste preference, and conditioned taste aversion. Still, the general role of the amygdala in chemosensory learning remains somewhat controversial. In particular, it has been suggested that the amygdala may not be involved in a form of chemosensory learning that has recently received a substantial amount of study-socially transmitted food preference (STFP). Here, we provide evidence for this involvement by pharmacologically inactivating the basolateral amygdala bilaterally during STFP training. The same inactivation sites that impaired taste aversion learning eliminated the normally conditioned preference for a food smelled on a conspecific's breath. Impairments of learned preference persisted even in testing sessions in which BLA was not inactivated, and learning was normal when the BLA was inactivated only during testing sessions; thus, the impairment was a true acquisition deficit. In conjunction with previous results from other paradigms, therefore, our data suggest that the amygdala is vital for learning procedures involving pairings of potent and arbitrary chemosensory stimuli.     

Heredity and experience: their relative importance in the development of taste preference in man.

Heritability estimates for sucrose, lactose, and sodium chloride taste preferences were uniformly low in a sample of 311 monozygotic and like-sex dizygotic twin pairs between 9 and 15 years of age. Black children preferred more concentrated solutions of all three tastants than did Caucasian children. This effect was independent of socioeconomic status in the total sample. Males preferred more concentrated solutions of sucrose and lactose than did females- but there were no sex differences in sodium chloride preference. The possibility that early intake experiences may play a role in the determination of enduring taste preferences in Homo sapiens is discussed.     

Effects of Expectancies and Personalized Feedback on Fat Consumption, Taste, and Preference

Previous studies have shown that people develop expectations about the taste and effects of consumed substances and that those expectations can guide future behavior, cognitions, and affect. Identifying expectancies for the taste of both low- and high-fat foods is important in determining people's reactions to changes in their diets. Study 1 was designed to determine the existence of expectancies for the taste of low-and high-fat foods and the effects of these expectations on food consumption and preference. Ninety-seven subjects tasted a bowl of ice cream and rated the taste on taste judgment forms. The fat content of the ice cream (high- versus low-fat) and the expectancy of high- versus low-fat content were independently manipulated using a balanced placebo design. Expectancy affected the consumption of ice cream under most circumstances: For women who received high-fat ice cream and for men, regardless of the ice cream received, consumption was higher when high-fat ice cream was expected than when low-fat ice cream was expected. Study 2 was designed to investigate the effects of educating individuals about the diet-cancer link on consumption and preference. Receiving information about diet and cancer, especially when the information was personalized, decreased overall consumption and reported preference. Current levels of daily fat consumption also affected laboratory consumption and preference. This study has several implications for interventions to lower dietary fat.     

The role of the insular cortex in taste function

In spite of over 30 years of research, the role of the Insular Cortex (IC) in taste memory still remains elusive. To study the role of the IC in taste memory, we used conditioned taste aversion (CTA) for two different concentrations of saccharin; 0.1% which is highly preferred, and 0.5% which is non-preferred. Rats that had been IC lesioned bilaterally with ibotenic acid (15 mg/ml) before CTA showed significant learning impairments for saccharin 0.1% but not for saccharin 0.5%. To test CTA memory retention, rats lesioned a week after CTA training became completely amnesic for saccharin 0.1% yet only mildly impaired for saccharin 0.5%. Interestingly, the resulting preference for either concentration matched that of IC lesioned animals when exposed to either saccharin solution for the first time, but not those of sham animals, implying that IC lesions after CTA for either saccharin solution rendered complete amnesia, irrespective of the original preference. Our data indicate that an intact IC is essential for CTA learning and retention, as well as for an early neophobic response, but not for taste preference itself. Our data supports a model where the IC is involved in general taste rejection.     

Ice cream preference: the relationship of cost and quality

Junior high students showed a preference for inexpensive ice cream while adults preferred more expensive ice cream; university students were in a middle position. It appears that taste for more expensive ice cream is associated with age, but it is not clear whether this is learned although it appears to be inasmuch as it is not universal across the various groups.     

Taste reactivity and consumption measures in the assessment of overshadowing: Modulation of aversive,but not ingestive,reactivity

Three dependent measures—a taste reactivity test, a two-bottle preference test, and a one-bottle extinction test—were used to investigate the conditioning effects of pairing a taste/taste compound with LiCl-induced illness in rats. Avoidance of saccharin consumption in the one-bottle test was attenuated if saccharin and denatonium were paired during illness training (overshadowing). Also, saccharin was found to be more palatable if paired with denatonium during training as reflected by aversive (but not ingestive) taste reactivity measures. It is argued that overshadowing was reflected mainly by a modulation of aversive taste reactivity behavior with little influence on ingestive taste reactivity. The results are discussed in terms of current palatability issues, and it is suggested that applying taste reactivity tests to phenomena associated with taste avoidance learning (e.g., overshadowing or potentiation) may further our understanding of the mechanisms that guide such learning.     

Weanling and senescent rats process simultaneously presented odor and taste differently than young adults

Weanling, young-adult, and senescent Wistar albino rats had a novel odor/taste stimulus or a single taste stimulus either paired or explicitly unpaired with the unconditioned stimulus, lithium chloride. Animals were then given a saccharin vs water preference test. Standard preference scores indicated that the odor competed with taste for association with the US in young-adult rats but potentiated the conditioned aversion to taste in weanling and senescent rats. Results were interpreted in terms of age-related attentional differences which were hypothesized to account for infantile amnesia and for the memory dysfunction typically observed in senescent animals.     

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.     

Aversive smoking therapies: A conditioning analysis of therapeutic effectiveness

Rapid smoking (RS) and a less aversive rapid-puffing (RP) treatment were compared on ability to enhance the impact of a behavioral-counseling (BC) procedure on psychophysiological, attitudinal and behavioral response to cigarettes. Data reveal that both aversive smoking treatments resulted in less smoking once treatment began, reduced smoking in post-treatment taste tests, and superior follow-up performance at 6 months and 1 yr. At 1 yr, RS S s achieved the highest number of days abstinent of any group. Regression analyses showed that Ss' confidence ratings of remaining abstinent were highly predictive of follow-up status, and that these ratings were related to number of cigarettes smoked during treatment and amount of smoking during post-treatment taste tests.     

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.     

Effects of obesity and set point on taste responsiveness and ingestion in humans.

Two experiments investigated the relationships among degree of obesity, nearness to set point for adipose tissue mass, and responsiveness to taste. In Experiment 1, subjects rated milkshakes varying in sweetness intensity. Overweight and normal weight subjects did not have significantly different detection thresholds or preference ratings. However, overweight subjects worked longer than normals to obtain their most preferred substance. Experiment 2 varied the ease of tasting the milkshake. Preference and food intake of moderately overweight subjects were significantly more influenced by tastes that they found positive and negative than was the preference of normal weight or obese subjects. The ease of ingesting the taste substance also significantly influenced preference and food intake of the moderately obese only. Nearness to set point, operationally defined as weight stability for 2 years, had no significant effects.     

The addition of saccharin to taste cues affects taste preference conditioning in thirsty rats

Previous failures to condition preferences for the unacceptable taste cues sucrose octaacetate (SOA) and citric acid (CA) using a reverse-order, differential conditioning procedure (Forestell & LoLordo, 2000) may have been the result of low consumption of the taste cues in training or of their relatively low acceptability to rats that are thirsty and hungry. In the present study, rats that were thirsty but not hungry readily consumed the SOA and CA conditioned stimulus solutions in training. In test, stronger preferences were displayed for CS+ if the taste cues had been mixed in water (i.e., for the previously unacceptable taste cues) than if they had been made more acceptable by the addition of saccharin in training and test. In Experiment 2, again with rats that were thirsty but not hungry, stronger preferences for CS+ were observed when taste cues were presented in water in the test than when they were presented in saccharin. Addition of saccharin to the taste cues in test eliminated the preference for CS+.     

Cholinergic dependence of taste memory formation: evidence of two distinct processes

Learning the aversive or positive consequences associated with novel taste solutions has a strong significance for an animal's survival. A lack of recognition of a taste's consequences could prevent ingestion of potential edibles or encounter death. We used conditioned taste aversion (CTA) and attenuation of neophobia (AN) to study aversive and safe taste memory formation. To determine if muscarinic receptors in the insular cortex participate differentially in both tasks, we infused the muscarinic antagonists scopolamine at distinct times before or after the presentation of a strong concentration of saccharin, followed by either an i.p. injection of a malaise-inducing agent or no injection. Our results showed that blockade of muscarinic receptors before taste presentation disrupts both learning tasks. However, the same treatment after the taste prevents AN but not CTA. These results clearly demonstrate that cortical cholinergic activity participates in the acquisition of both safe and aversive memory formation, and that cortical muscarinic receptors seem to be necessary for safe but not for aversive taste memory consolidation. These results suggest that the taste memory trace is processed in the insular cortex simultaneously by at least two independent mechanisms, and that their interaction would determine the degree of aversion or preference learned to a novel taste.     

Automated preference testing apparatus for rating palatability of foods

An electronic preference testing apparatus is described for measuring taste preference of rodents and other small animals with solid or liquid foods. The apparatus is designed on the principle of the two-choice, preference technique. It operates photoelectrically with a sequence of presentations so that whenever a subject eats from a compartmentalized food tray, a standard and a test food are each briefly sampled alone before both foods are presented together (in alternate positions) for preference determination. Preferences are automatically recorded on digital counters. The apparatus is built in two modules (a preference tester and the master control) connected by multiconductor cable. The modular design provides portability and isolation of the animals from the major noise-producing components. Diagrams of the apparatus are given, and test results from a trial that evaluated positional bias and a sucrose-concentration preference experiment are presented to demonstrate its application in research.     

Age-related differences in the pleasantness of chemosensory stimuli

Modest decrements in both taste threshold sensitivity and, more recently, suprathreshold sensitivity have been associated with the aging process. The present study was designed to investigate the existence of changes in preference for various concentrations of single tastes and of the same single tastes in more complex chemosensory mixtures. In this study, 300 participants from three different age groups (18-26, 32-45, over 65) rated for pleasantness four concentrations of sodium chloride, sucrose, and citric acid presented in both aqueous and beverage bases. Results showed significant effects of age, stimulus background, stimulus, concentration, and of several interactions, and they suggest that elderly subjects find salt and sugar pleasanter at higher concentrations than younger subjects do.     

Changes in salt taste in dialysis and their relationship to blood constituents

Taste sensitivity for sodium chloride in solution and sensitivity and preference for sodium chloride in bread were measured in 14 male patients undergoing hemodialysis. There was an increase in sensitivity to salt taste following dialysis only when assessed using the bread samples. Patients on a lower sodium diet were more sensitive to salt taste in bread. Although the taste changes were not related to the decreases in serum sodium or to copper, greater increases in sensitivity were related to greater increases in serum zinc during dialysis.     

Anxiety and depression in Greek nursing and medical personnel

The relatively low number of nurses compared to physicians in Greece and the few available studies on the psychological problems of the health professionals led to comparison of anxiety and depression for 76 Greek nursing personnel (20 men, M age: 32.8 yr., SD: 3.8 yr., and 56 women, M age: 36.6 yr., SD: 7.7 yr.) and 66 doctors (35 men, M age: 35.9 yr., SD: 8.9 yr. and 31 women, M age: 32.7 yr., SD: 8.1 yr.) using validated translations of the Spielberger State-Trait Anxiety Inventory and the Beck Depression Inventory. Male nurses had the lowest scores on trait anxiety, while female doctors had the highest scores, followed by female nurses. Depression scores were not different between doctors and nurses, regardless of sex. Age and depression scores were positively correlated (Spearman rho = .31) only for the female nurses. The findings suggest that interventions for diagnosis and stress management in the health-care workplace should be equally targeted for nursing and medical personnel.     

Framing effects in group investment decision making: role of group polarization

Prospect theory proposes that framing effects result in a preference for risk-averse choices in gain situations and risk-seeking choices in loss situations. However, in group polarization situations, groups show a pronounced tendency to shift toward more extreme positions than those they initially held. Whether framing effects in group decision making are more prominent as a result of the group-polarization effect was examined. Purposive sampling of 120 college students (57 men, 63 women; M age = 20.1 yr., SD = 0.9) allowed assessment of relative preference between cautious and risky choices in individual and group decisions. Findings indicated that both group polarization and framing effects occur in investment decisions. More importantly, group decisions in a gain situation appear to be more cautious, i.e., risk averse, than individual decisions, whereas group decisions in the loss situation appear to be more risky than individual decisions. Thus, group decision making may expand framing effects when it comes to investment choices through group polarization.