Appetitive conditioning with recovery from thiamine deficiency as the unconditioned stimulus

Zahorik, Donna M.; Maier, Steven F.

doi:10.3758/bf03336546

Cited by 47 publications

(19 citation statements)

References 6 publications

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“…This association can be learned even if the illness occurs some hours after presentation of the flavor (e.g., Garcia & Koelling, 1966;Revusky & Garcia, 1970). It has also been shown that tastes correlated with recovery from illness come to be preferred (e.g., Parker, Failor, & Weidman, 1973;Zahorik & Maier, 1969).…”

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The role of oral and postingestional cues in the conditioning of taste preferences based on differing caloric density and caloric outcome in weanling and mature rats

Hayward

1983

Animal Learning & Behavior

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Experiments 1, 2, and 3 demonstrated that 23-day-old rat pups can acquire a conditioned taste preference for a flavor paired with either a more calorically dense diet or a diet that provides more calories than another diet of equal caloric density. Experiment 4 showed that 42-49-day-old rats also can acquire conditioned taste preferences based on differing caloric density and differing caloric outcome. Experiments 5 and 6 demonstrated that adult rats form conditioned taste preferences based only on caloric density. Although these experiments indicate that young rats are apparently capable of more diverse learning than adult rats, the question of what US underlies conditioned taste preferences based on diets of differing caloric density remains unresolved.

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confidence: 99%

The role of oral and postingestional cues in the conditioning of taste preferences based on differing caloric density and caloric outcome in weanling and mature rats

Hayward

1983

Animal Learning & Behavior

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“…Le Magnen et al concluded that a medicine effect was conditioning the learned preference. Zahorik and Maier (1969) offered rats a flavor previously paired with recovery from thiamine deficiency and found a preference for that flavor over other flavors presented in various control conditions. Rozin (1967) showed that rats with experience of sickness tend to prefer familiar flavors over novel ones.…”

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confidence: 99%

Learned flavor preferences based on caloric outcome

Mehiel

Bolles

1984

Animal Learning & Behavior

104

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Two experiments paired flavors with ethanol, sucrose, or ethanol and polycose solutions to investigate learning of flavor preferences by rats. When one solution offered a caloric advantage over the other, a preference was learned for its associated flavor. When one solution offered no caloric advantage over the other, no preference was learned for the associated flavors. Increasing the caloric value of the ethanol while holding the actual percentage of ethanol in solution constant fostered a preference for a flavor associated with the more dense solution. Recent reports involving ethanol intake are examined in light ofthis calorie-based learned-preference mechanism. 421There is abundant evidence for learning about negative postingestional effects of a food and learning to avoid the flavor of that food. For nearly three decades (see Riley & Clarke, 1977, for a bibliography), a copious liturature has been built on studies using a tasty solution or food paired with a sickness-inducing agent (usually lithium) in which animals learn to avoid the sickness-paired taste. This kind of learning is easy to get and hard to extinguish. It seems clear in taste-aversion learning that the taste of a particular food becomes associated with the organismic changes that result from ingestion of the food. This is true even when the food is not the cause of the sickness (e.g., when x-rays are used to induce illness; Garcia, Kimmeldorf, & Koelling, 1955).In contrast to the clear picture that has emerged with conditioned taste aversions, there is at best only sparse evidence for learning about the positive aspects of foods and the flavors associated with them. One line of evidence is in the area of learned taste preferences based on a "medicine effect." Le Magnen, Marfaing-Jallet, and Miceli, (1980) described rats that were dependent upon alcohol and were exhibiting withdrawal symptoms. These rats were given saccharin paired with small doses of alcohol for 2,4, or 8 days. Later, when tested for saccharin consumption, they displayed a positive linear relationship between the number of pairings and saccharin consumption. Le Magnen et al. concluded that a medicine effect was conditioning the learned preference. Zahorik and Maier (1969) offered rats a flavor previously paired with recovery from thiamine deficiency and found a preference for that flavor over other flavors presented in various control conditions. Rozin (1967) showed that rats with experience of sickness tend to prefer familiar flavors over novel ones. That is, they display increased neophobia relative to controls. Zahorik, Maier, and PiesWe wish to thank Moncrief Smith and Hank Sampson for their editorial assistance in the preparation of this manuscript. The authors' mailing address is: Department of Psychology, University of Washington, Seattle, WA 98195.(1974) took this neophobia interaction into account and in a well-designed study offered conclusive evidence that rats really do prefer flavors paired with recovery from illness. In a retardation type of experiment (Zahori...

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“…More frequently, the procedures by which learned aversions are produced have been compared to classical conditioning (Garcia & Ervin, 1968;P. Rozin & J. Kalat, unpublished manuscript, 1971;Zahorik & Maier, 1969): A flavor (CS) is paired with some unconditioned stimulus (poison, X-irradiation, or vitamin-deficient diet) which produces illness (UR). After one or more such pairings, the presentation of the CS alone is shown to elicit some fraction of the unconditioned response, which is called the conditioned response (CR).…”

Section: University Oj Illinoismentioning

confidence: 99%

“…Thiamine-deficient diet is an ideal US for such an experiment, because the symptoms of thiamine deficiency are well documented and many of those symptoms are easily measured in an intact, unanesthetized rat. In the present study, thiamine deficiency and temporary recovery from deficiency were paired with distinctively flavored drinking solutions in a procedure which has been shown to produce aversions to the taste paired with deficiency and preferences for the taste paired with recovery (Garcia, Ervin, Yorke, & Koelling, 1967;Zahorik & Maier, 1969). In addition to measurements of solution intake (which provide evidence for the development of aversions or preferences for tastes), several other variables known to be affected by thiamine deficiency were measured throughout the experiment.…”

Section: University Oj Illinoismentioning

confidence: 99%

Appetitive conditioning with recovery from thiamine deficiency as the unconditioned stimulus

Cited by 47 publications

References 6 publications

The role of oral and postingestional cues in the conditioning of taste preferences based on differing caloric density and caloric outcome in weanling and mature rats

The role of oral and postingestional cues in the conditioning of taste preferences based on differing caloric density and caloric outcome in weanling and mature rats

Learned flavor preferences based on caloric outcome

Conditioned physiological changes associated with learned aversions to tastes paired with thiamine deficiency in the rat.

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