Effectiveness of nonreinforced trials on conditioned flavour preference based on nutrient: extinction and latent inhibition
Research on eating behaviour has mainly been focused around two broad topics. The first one is control of intake, which concerns the parameters of when and how much an organism eats. The second one is food selection, in terms of what foods an organism likes and chooses to eat. The study of food intake has addressed a variety of major issues such as factors responsible for the initiation of feeding or the termination of meals. By contrast, factors such as palatability, food choice, avoidance of
... oice, avoidance of substances, and social influence have received attention from the study of food selection. In both areas, much of the research has highlighted learning determinants of eating behaviour. In the domains of food selection, development of eating patterns, and modification of dysfunctional eating habits, an area that has received considerable attention from learning is the acquisition of food preferences in the laboratory. For instance, it is now well established that robust food preferences can also be observed as animals experience the positive effects of foods such as the hedonic value of their taste or the post-ingestive properties of their macronutrients. Most interestingly, the study of acquisition of food preference has provided a framework for understanding the role of learning in the regulation of eating, appetite, and diet choice. Knowing how these preferences develop should help us to understand how and why specific products are selected over others, giving rise to the formation of persistent, and frequently unhealthy, learned food preferences. Nevertheless, we still know little about the basic processes underlying the acquisition and modification of preference for foods. To provide further investigation of the conditioned food preference through the conditioned flavour preference paradigm using rats as subjects is the principal aim of this dissertation.