Discrimination between nutriments by the human neonate

Dubignon, Judith; Campbell, Dugal

doi:10.3758/bf03336368

Cited by 5 publications

(1 citation statement)

References 4 publications

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“…When comparisons are made across qualitatively different fluids, the perceived sweetness of the two fluids offered should control preference. Two studies (Dubignon & Campbell, 1969;Kron, Stein, Goddard, & Phoenix, 1967) have reported that milk formula elicited more sucking than solutions of 5% sugar (dextrose or corn syrup). The presumption may be made that the milk formula was sweeter than the sugar solution offered, and that a 10% or 12% sugar solution might well be preferred over the same milk formula.…”

Section: Historical Backgroundmentioning

confidence: 99%

Taste-mediated differences in the sucking behavior of human newborns.

Lipsitt¹,

Behl²

1990

Taste, Experience, and Feeding.

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Human newborns have self-regulatory capabilities which enable them to execute appropriate patterns of behavior necessary for ingestion. These include mouthing, head turning, sucking, swallowing, and respiring in cycles which promote avoidance of choking and other annoyances. The self-regulatory mechanisms entailed in this process seem to be mediated by the pleasures of the sensation. In feeding, behaviors that enhance savoring experiences derived from substances entering the mouth, particularly those associated with a sweet taste, are probably crucial to the process. Studies reported here document the capacities of human infants to respond to differences in the taste qualities of substances. Some of these studies may be considered "reactive," in that they demonstrate differential responsivity to the delivery of different taste substances. Other studies are of a "proactive" nature, involving delivery of the substances contingent upon the baby's own responses. Concomitant adjustments in aspects of the sucking behavior depending upon the hedonic value or attractiveness of the stimulus take place. Thus babies slow down their sucking maneuvers with increasing sweetness of the fluid, up to an optimal concentration level, but take fewer rest periods and invest more sucks per burst of sucking. This optimizes intake of the most palatable substances by leaving the savory substance for a longer time on the tongue and promoting more sucks over a longer period of time (Lipsitt, 1974;Lipsitt, Reilly, Butcher, & Greenwood, 1976). The history of such studies is reviewed briefly to reflect that relatively little attention has been accorded these rather complex but interesting 75

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Section: Historical Backgroundmentioning

confidence: 99%