Conditioned food preferences

Sclafani, Anthony

doi:10.3758/bf03335250

Cited by 41 publications

(29 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus, caloric conditioning theory states that the pleasurable state of satiety following a meal increases the preference for the taste of the food that brings about the satiety. A series of elegant studies using caloric conditioning paradigms indeed have shown that subjects learn a preference for the taste of foods which are rich in energy (carbohydrates or fat) whereas they do not learn a preference for the taste of foods that are low in energy (eg Birch, 1987Birch, , 1989Birch, , 1991Booth, 1985;Capaldi, 1996;Garcia et al, 1974;Kern et al, 1993;Rogers, 1994;Sclafani, 1991).…”

Section: Introductionmentioning

confidence: 99%

Seeing mum drinking a ‘light’ product: is social learning a stronger determinant of taste preference acquisition than caloric conditioning?

Jansen

Tenney²

2001

Eur J Clin Nutr

View full text Add to dashboard Cite

Objective: It was examined whether caloric conditioning or social learning strategies dominate in taste preference acquisition in children. The caloric learning paradigm predicts that eating or drinking arti®cially sweetened products, which deliver virtually no energy, will not lead to a taste preference whereas the social learning paradigm predicts that seeing important others modelling the eating and drinking of these`light' products will induce a preference for the taste of light products in the child. Design: In a 2Â2 between subjects factorial design, the amount of energy and social modelling was varied. Setting: The study was undertaken at primary schools in Maastricht, The Netherlands. Subjects: Forty-®ve children participated and six children dropped out. The 39 children who completed the study (14 boys and 25 girls) had a mean age of 67 months (range 51 ± 81, s.d. 5.6). Interventions: Each subject took part in nine conditioning trials with an individually selected tasting yoghurt which was not preferred very much at the pre-test. Results: The children in the combined caloric and social condition showed an increase in their preference for the conditioned taste which was larger than a regression-to-the-mean effect (P 0.007), whereas children in the other groups did not. Conclusion: Caloric and social learning combined, ie modelling the consumption of energy-rich foods or drinks, is the best way to establish taste preferences. Children more easily learn a preference for energy-rich food that is eaten by signi®cant others than for food that is low in energy and eaten by signi®cant others.

show abstract

Section: Introductionmentioning

confidence: 99%

Seeing mum drinking a ‘light’ product: is social learning a stronger determinant of taste preference acquisition than caloric conditioning?

Jansen

Tenney²

2001

Eur J Clin Nutr

View full text Add to dashboard Cite

show abstract

“…Pairing a flavor with a nutrient increases subsequent preference for the flavor (Bolles, 1983;Booth, 1990;Mehiel, 1991;Sclafani, 1990Sclafani, , 1991Tordoff, 1991;Weingarten, 1990). This form of conditioning is reinforced partly by the hedonic effects of the nutrient's oral-sensory properties (flavor) and partly by the nutrient's postingestive effects (calories).…”

mentioning

confidence: 99%

Flavor preferences conditioned with starch in rats

Ramírez

1994

Animal Learning & Behavior

View full text Add to dashboard Cite

Rats were trained to associate artificial cherry or grape flavors with 1% starch suspensions. Conditioning was assessed by offering the rats a choice of the cherry versus grape flavors without starch. Conditioned preferences were moderately strong and persistent; 3 days of conditioning produced a preference that did not fully extinguish within 18 days. Food deprivation substantially increased intake of 1% starch suspension. However, the degree of preference conditioned was not influenced by the availability of food during the conditioning period; the rats that had been food deprived during training acquired as strong a preference as did those fed freely during training. The degree of preference obtained was similar in the rats given reinforcing and nonreinforcing fluids simultaneously or sequentially. Starch conditioned a slightly stronger preference than did the same concentration of glucose, even though these substances contain the same amount of calories. A statistically significant, but weak, preference was conditioned by 0.5%, but not by 0.25%, starch. It is proposed that the flavor of starch, independent of its calories, is reinforcing to rats. 181Pairing a flavor with a nutrient increases subsequent preference for the flavor

show abstract

“…First, Sclafani (1991) reviews several studies that show resistance to extinction in Pavlovian conditioning paradigms using food stimuli with rats. Second, Grant (1964) distinguished between Pavlovian A and Pavlovian B conditioning; in the later form the effect of the UCS is independent of instrumental acts by the organism.…”

Section: Theoretical Basis Of Ec: Is It Qualitatively Different From mentioning

confidence: 99%

Evaluative Conditioning Is Pavlovian Conditioning: Issues of Definition, Measurement, and the Theoretical Importance of Contingency Awareness

Field

2000

Consciousness and Cognition

View full text Add to dashboard Cite

In her commentary of Field (1999), Hammerl (1999) has drawn attention to several interesting points concerning the issue of contingency awareness in evaluative conditioning. First, she comments on several contentious issues arising from Field's review of the evaluative conditioning literature, second she critiques the data from his pilot study and finally she argues the case that EC is a distinct form of conditioning that can occur in the absence of contingency awareness. With reference to these criticisms, this reply attempts to address Hammerl's comments by exploring the issues of how awareness is defined, how it is best measured, and whether it is reasonable to believe that EC uniformly occurs in the absence of contingency awareness. The article concludes that the available evidence supports Field's proposition that EC is, in fact, Pavlovian learning.

show abstract

Conditioned food preferences

Cited by 41 publications

References 28 publications

Seeing mum drinking a ‘light’ product: is social learning a stronger determinant of taste preference acquisition than caloric conditioning?

Seeing mum drinking a ‘light’ product: is social learning a stronger determinant of taste preference acquisition than caloric conditioning?

Flavor preferences conditioned with starch in rats

Evaluative Conditioning Is Pavlovian Conditioning: Issues of Definition, Measurement, and the Theoretical Importance of Contingency Awareness

Contact Info

Product

Resources

About