Intensity, duration, and repetition of hedonic processes as related to acquisition of motives.

Young, Paul Thomas; Shuford, Emir H.

doi:10.1037/h0055982

Cited by 26 publications

(20 citation statements)

References 7 publications

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“…Consequently, the low response rate for high concentrations may be an indirect effect resulting from satiation and perseverative licking behavior. Studies which have minimized the effects of satiation and perseverative licking through the use of noncontinuous reinforcement have found a direct relationship between motivation and sucrose concentration (Collier & Siskel, 1959;Guttman, 1953Guttman, , 1954Young & Green, 1953;Young & Shuford, 1954). In the present study, with continuous reinforcement, the fact that this relationship is not found in the reinforced BP rate is because of the overlaying effects of physiological satiation and licking behavior.…”

Section: Discussioncontrasting

confidence: 49%

Effects of ordered and constant sucrose concentrations on nonreinforced performance.

Tombaugh¹,

Marx²

1965

Journal of Experimental Psychology

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2 experiments were performed to determine the effects of different sucrose concentrations on nonreinforced performance. In the 1st experiment, the concentrations (4%, 8%, 32%, 64%) were presented in either an increasing or decreasing-order on alternate days-all Ss experienced both orders. In the 2nd experiment, Ss received only 1 of the above concentrations. The results indicated that the response rate preceding extinction was not an adequate basis for predicting nonreinforced performance. An alternative view, which focused on the stimulus properties of the sucrose reinforcers as predictors of resistance to extinction, is presented.

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Section: Discussioncontrasting

confidence: 49%

Effects of ordered and constant sucrose concentrations on nonreinforced performance.

Tombaugh¹,

Marx²

1965

Journal of Experimental Psychology

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“…Experiments utilizing other learning situations have been concerned with the action of sugar or saccharin as reinforcers (Collier & Siskel, 1959;Hughes, 1957;Sheffield & Roby, 1950;Sheffield, Roby, & Campbell, 1954;Smith & Duffy, 1957;Young & Shuford, 1954. There is ample evidence that the sweet taste is rewarding whether it is nutritive or nonnutritive.…”

Section: The Gustatory Afferent Discharge and Preferencementioning

confidence: 99%

The pleasures of sensation.

Pfaffmann¹

1960

Psychological Review

261

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That the senses are the channels of communication between the external environment and the nervous system is so much a truism that, except for those who espouse ESP, the senses are held to be the sole mediators of transactions between the organism and its environment. But students of the senses tend to emphasize primarily the nature of their information handling function, their discriminative capacities and limits as well as the physiological processes upon which they are based. Behavior theorists have given heed to such function in another context when they speak of the cue function of stimuli. According to these conceptions discriminative stimuli serve to steer behavior, to guide it or set the stage for the response. But in this paper I do not plan to elaborate upon such processes. Rather I wish to call attention to certain other aspects of sensory function.In recent years, neurophysiologists have emphasized that sensory systems may mediate important functions other than discrimination. Attention has been focused on such generalized effects as arousal or alerting of the nervous system as a whole. Bremer (1935) first showed that a state of cerebral somnolence could be produced in experimental animals in which the cerebrum had been surgically isolated from the brainstem and its incoming afferent pathways. He attributed this to the interruption of sensory influx itself. Later analysis (Magoun, 1958

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“…Some of the earliest food consumption research focused on hedonic processes and the development of sweet preferences (Young, 1948a;Young, 1957;Young, 1977;Young & Shuford, 1954). The bulk of Young's work on appetitive behaviors was conducted in rats and allowed him to begin to define and operationalize critical terms including appetite, preference, palatability, and hedonic responses.…”

Section: Dietary Adherence and Fat Preferencementioning

confidence: 99%

"The Impact of a Low-Fat Diet and the Use of Fat Substitutes on Fat Preferences Among Overweight Women Seeking Weight Loss Treatment"

Kalupa¹

2003

PsycEXTRA Dataset

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Public reporting burden for the collection of information is estimated to average 1 hour per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden, to Washington Headquarters Services, Directorate for Information Operations and Reports, 1215 Jefferson Davis Highway, Suite 1204, Arlington VA 22202-4302. Respondents should be aware that notwithstanding any other provision of law, no person shall be subject to a penalty for failing to comply with a collection of information if it does not display a currently valid OMB control number. , 1999). The current study evaluated the impact of dietary fat modification on fat preference in three weight loss groups. The impact of changes in fat preference on shortterm adherence to a 6-week weight loss program was assessed. Sixty-one otherwise, healthy overweight women (BMI 25-37 kg/m2) between the ages of 18-60 were randomly assigned to one of three brief, 6-week weight loss programs. All three groups were asked to reduce dietary intake to 1800 kilocalories per day, but one group was asked to maintain fat at 36%, and two additional groups were asked to consume 20-25% of kilocalories in fat. One low-fat group was instructed to use fat substitutes and the other was instructed to avoid substitutes. It was hypothesized that decreased fat intake and sensory exposure to fat would cause a decrease in preference for high fat foods. Excellent adherence was observed with over 91% of participants completing treatment. In addition, guidelines regarding kilocalories, respective fat intake, fat substitute use were followed. Taste changes that occurred were subtle and did not affect on short-term dietary adherence. More time on the prescribed fat levels might be required to induce a change in fat preference. Differential changes in fat preference following dietary fat modification were expected, but not observed in the current investigation. However, results suggest that a modified 6-week Behavior Choice program might be a viable treatment option for women in this age and weight category (BMI < 37 kg/m2). However, adherence to low-fat diets remains a challenge. Hedonic responses to food may be important to understand the adherence problem. When compared to bland-tasting foods, nutritionally-equivalent foods that are flavorful are more satiating (Rolls, 1995;Warwick et al., 1993). Two previous studies that examined the sensory impact of dietary fat modification reported conflicting results (Mattes, 1993;Guinard et al., 1999).The current study evaluated the impact of dietary fat modification on fat preference in three weight loss groups. The impact of changes in fat preference on shortterm adherence to a 6-week weight loss program was assessed. Sixty-one otherwise, healthy overweight women (BMI 25-37 kg/m 2 ) be...

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Intensity, duration, and repetition of hedonic processes as related to acquisition of motives.

Cited by 26 publications

References 7 publications

Effects of ordered and constant sucrose concentrations on nonreinforced performance.

Effects of ordered and constant sucrose concentrations on nonreinforced performance.

The pleasures of sensation.

"The Impact of a Low-Fat Diet and the Use of Fat Substitutes on Fat Preferences Among Overweight Women Seeking Weight Loss Treatment"

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