Stimulus Characteristics in Food Aversion Learning

Nachman, Marvin; Rauschenberger, Joan; Ashe, John H.

doi:10.1007/978-1-4757-1299-5_3

Cited by 35 publications

(22 citation statements)

References 68 publications

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“…Pairing of food aversion learning with non-gustatory modalities (e.g. sound) does not seem to work very effectively (Nachman & Ashe 1977).…”

Section: How To Prevent Habituation?mentioning

confidence: 99%

Acoustic deterrent devices to prevent pinniped depredation: efficiency, conservation concerns and possible solutions

Götz¹,

Janik²

2013

Mar. Ecol. Prog. Ser.

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Acoustic deterrent devices (ADDs) to prevent pinniped predation on fish farms and fisheries are widely used, but show highly varying success. Recently, ADDs have also been highlighted as a conservation concern due to their adverse impact on toothed whales. We review the available literature on the efficiency of commercial ADDs, evaluate the unintended impact on behaviour, communication and hearing of marine life, and suggest solutions based on psychophysiological predictions. The main problems associated with ADDs are a lack of long-term efficiency, introduction of substantial noise pollution to the marine environment and long-term effects on target and non-target species. Odontocetes have more sensitive hearing than pinnipeds at the frequencies where most ADDs operate, which may explain the reported large-scale habitat exclusion of odontocetes when ADDs are used. Furthermore, long-term exposure to ADDs may damage the hearing of marine mammals. Fish and invertebrates have less sensitive hearing than marine mammals and fewer efforts have been made to quantify the effects of noise on these taxa. Solutions can be found by decreasing sound exposure, exploiting neuronal reflex arcs associated with flight behaviour and making use of differences in species' hearing abilities to increase target specificity. To minimise adverse effects, environmental impact assessments should be carried out before deploying ADDs and only effective and target-specific devices should be used.

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“…Pairing of food aversion learning with non-gustatory modalities (e.g. sound) does not seem to work very effectively (Nachman & Ashe 1977).…”

Section: How To Prevent Habituation?mentioning

confidence: 99%

Acoustic deterrent devices to prevent pinniped depredation: efficiency, conservation concerns and possible solutions

Götz¹,

Janik²

2013

Mar. Ecol. Prog. Ser.

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“…Novelty of a food also is an important factor in forming an aversion (Rosin and Kalat, 1971;Nachman et al, 1977;Testa and Temes, 1977). A novel taste stimulus elicits an orienting response to a new food (Garcia et al, 1985).…”

Section: Dlscusslonmentioning

confidence: 99%

“…A novel taste stimulus elicits an orienting response to a new food (Garcia et al, 1985). The greater the intensity and uniqueness of the taste, the stronger the association with the induced illness and the resulting aversion (Nachman et al, 1977). Reexposure to the food without its inducing illness gives the food a "learned safety" status (Kalat and Rosin, 1973;Kalat, 1977;Randich and Ross, 1985) that must be unlearned or overcome to form an aversion.…”

Section: Dlscusslonmentioning

confidence: 99%

Adverse influence of social facilitation and learning context in training cattle to avoid eating larkspur.

Ralphs

Olsen

1990

Journal of Animal Science

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Through conditioned food aversion learning, livestock can be trained to avoid eating harmful plants. The objectives of this study were to determine whether social facilitation will extinguish an aversion to larkspur (a poisonous plant on mountain rangelands) and to determine whether the aversion can be reinforced to withstand social facilitation in a group-feeding and field-grazing situation. Two groups of heifers offered fresh larkspur were simultaneously infused intraruminally with lithium chloride (LiCl) to create an association between the taste of larkspur and LiCl-induced gastrointestinal distress. A third control group was infused with water. Heifers from one averted group (extinction) were paired with nonaverted controls and offered larkspur. When the extinction group sampled larkspur, and LiCl was not infused, the aversion was extinguished rapidly. Heifers in the other averted group (reinforcement), being infused with LiCl whenever they sampled larkspur, abstained from eating larkspur in the group-feeding situation. Heifers were then taken to larkspur-infested rangeland. After the control heifers began eating larkspur, the averted heifers started to sample it and the aversion was extinguished in three of four heifers. However, the aversion was renewed when the heifers were returned to the pen- and group-feeding situation where the aversion was created. Reinforced aversion was overcome by social facilitation in an unfamiliar field-grazing environment.

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“…One serious limitation to the CFA paradigm as a model for aversion therapy is that in animal studies researchers have used almost excluslively novel flavour stimuli whereas alcoholic drinks are, obviously, familiar to the patient about to undergo aversion therapy. Novel stimuli are employed because of the difficulty in developing aversions when the animals have had even brief exposures to the flavours prior to flavour-toxicosis pairings [5]-Accordingly, there is a need for animal analogue studies in which the flavour stimuli selected for conditioning are familiar. Ideally, the flavours should also be ones to which preference reactions have been conditioned.…”

Section: Introductionmentioning

confidence: 99%

The conditioning of aversions to familiar and preferred flavours: a new aversion therapy model

Clarke

Manza

Sclafani

1990

Drug and Alcohol Review

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The present study examined the ability of rats to develop aversions to familiar flavours and to flavours that they had previously acquired a preference for. Rats were first conditioned to prefer a CS+ flavour over a CS- flavour by pairing CS+ intake with the consumption of a starch solution (16% Polycose). A second group was exposed to the same training but preference conditioning was prevented by inhibiting starch digestion with the drug acarbose. The rats were next given aversion training; the CS+ flavour was now paired with toxicosis (LiCl injection) while the CS- flavour paired with a control treatment (NaCl injection). The results of two-choice tests revealed that aversion training produced significant avoidance of the CS+ flavours in both the group that had acquired a preference for this flavour as well as in the no-preference group. The value of using conditioned flavour preferences as targets for aversions to model the aversion therapy approach to alcoholism is discussed.

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Stimulus Characteristics in Food Aversion Learning

Cited by 35 publications

References 68 publications

Acoustic deterrent devices to prevent pinniped depredation: efficiency, conservation concerns and possible solutions

Acoustic deterrent devices to prevent pinniped depredation: efficiency, conservation concerns and possible solutions

Adverse influence of social facilitation and learning context in training cattle to avoid eating larkspur.

The conditioning of aversions to familiar and preferred flavours: a new aversion therapy model

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