Food Aversion Learning

Buch | Softcover

263 Seiten

2012 | Softcover reprint of the original 1st ed. 1977
Springer-Verlag New York Inc.
978-1-4757-1301-5 (ISBN)

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During the past 10 years, the study of learned aversions to foods has become one of the most' 'popular" areas of research in animal psychology. Learned aversions to foods are typically produced in the laboratory by first allowing an animal to eat (or drink) some distinctively novel substance and then making the animal' 'ill" in some way, most frequently by either giving it an injection of some "illness" -producing drug such as lithium chloride or by exposing it to a toxic dose of radiation. When an animal that has been treated in this way is subsequently given another opportunity to ingest the same or a similar substance, one usually observes that it will either totally avoid ingesting the substance or that it will consume less of it than a control animal that was not made ill after previously consuming the same substance. This form of learning has attracted the interest of many researchers because there are two apparently striking differences in the acquisition of food aversions and the acquisition of other types of associative learning.

1 Learning as a General Process with an Emphasis on Data from Feeding Experiments.- 1. Deficiencies of Traditional Learning Theories.- 2. Neoevolutionary Learning Theories.- 3. Food Aversion Learning Governed by a General Process.- 4. The Epistemic Part of the General Learning Process.- 5. References.- Appendix to Chapter 1 Interference with Progress by the Scientific Establishment: Examples from Flavor Aversion Learning.- 2.1. Sociology of T2.- 2.2. How T2 Is Hidden.- 2.3. Society and T2.- 2 Biological Significance of Food Aversion Learning.- 1. The “Learning-as-a-General-Process” Assumption.- 2. Are the Specialized Features of Food Aversion Learning Adaptive?.- 3. Does Our Understanding of Food Aversion Learning Have Implications Regarding the Mechanisms of Learning in Other Situations?.- 4. References.- 3 Stimulus Characteristics in Food Aversion Learning.- 1. Sensory Modalities.- 2. Parameters of Taste.- 3. Species Differences.- 4. References.- 4 Gustatory Avoidance Conditioning by Drugs of Abuse: Relationships to General Issues in Research on Drug Dependence.- 1. Some General Issues.- 2. Studies of Mechanism: How Does the UCS Work?.- 3. An Area of Conflict: Interpreting the Effects of Prior Exposure to the UCS on Subsequent Conditioning.- 4. Summing Up.- 5. References.- 5 Suppression of Interspecific Aggression Using Toxic Reinforcers.- 1. Introduction.- 2. Muricide, the Mouse-Killing Response of Rats.- 3. Some Species Differences: Suppression of Interspecific Aggression by Food Aversions in Predatory Species.- 4. Conclusions.- 5. References.- 6 Koalas, Men, and Other Conditioned Gastronomes.- 1. Naturalistic and Anthropological Observations on Diet Selection.- 2. Experience and Taste Preference.- 3. Neural Structure and Feeding Function.- 4. Summary: ThePrototypical Gastronome.- 5. References.- 7 Physiological Mechanisms of Conditioned Food Aversion.- 1. Introduction.- 2. Functional Organization of CFA Circuits.- 3. ECS Studies.- 4. Drug Effects.- 5. Developmental Studies.- 6. Electrophysiological Analysis.- 7. Conclusions.- 8. References.

Zusatzinfo	30 Illustrations, black and white; XV, 263 p. 30 illus.
Verlagsort	New York, NY
Sprache	englisch
Maße	152 x 229 mm
Themenwelt	Geisteswissenschaften ► Psychologie ► Klinische Psychologie
Themenwelt	Medizin / Pharmazie ► Medizinische Fachgebiete ► Psychiatrie / Psychotherapie
ISBN-10	1-4757-1301-0 / 1475713010
ISBN-13	978-1-4757-1301-5 / 9781475713015
Zustand	Neuware