Relative potency of foods and drinks as targets in aversion conditioning |
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| Authors: | I L Bernstein L E Goehler M E Bouton |
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| Affiliation: | 1. School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, PR China;2. The Key Laboratory of Biomedical Material, School of Life Science and Technology, Xinxiang Medical University, Xinxiang, PR China;3. School of Engineering, Virginia Commonwealth University, Richmond, VA, USA;1. U.S.-Pakistan Center for Advanced Studies in Energy (USPCAS–E), National University of Sciences and Technology (NUST), Islamabad 44000, Pakistan;2. Schооl of Chemical and Materials Engineering (SCME), National University of Sciences and Technology (NUST), Islamabad 44000, Pakistan;1. Alamoudi Chair for Water Researches, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia;2. Agricultural Engineering Department, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia;3. Agricultural Engineering Research Institute (AEnRI), Agricultural Research Center, P.O. Box 256, Giza, Egypt |
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| Abstract: | The potency of food stimuli as targets in aversion learning was examined using an interference paradigm. In the first study, foods interfered with liquid aversions but liquids did not interfere with food aversions. In the second study, food aversions were found to be resistant to interference by other foods. These findings suggest that foods are relatively potent targets in aversion conditioning in that they are resistant to interference by both foods and drinks. The final study examined the contribution of flavor intensity and nutrient density to the potency of aversion conditioning. The relative potency of foods over drinks may reflect differences in their intensity as well as their different roles in toxin avoidance and nutrient selection. |
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