Dietary flavor acceptance in infant rats established by association with effects of nutrient composition

Booth, D A, Stoloff, Robert and Nicholls, Joy (1974) Dietary flavor acceptance in infant rats established by association with effects of nutrient composition. Physiological Psychology, 2 (3(A)). pp. 313-319. ISSN 0889-6313

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Abstract

Rat pups come to accept a starch-containing diet and to prefer its flavor or other sensory properties, even when they also have access to the laboratory chow on which their mother is maintained. Protein induces acceptance somewhat more weakly, triglyceride not at all under the conditions used. Nutrient-free material becomes aversive. It is concluded that at least part of the acceptability of a food is an augmentation of its power to elicit ingestatory reactions which has been established by the contingency of physiological effects of ingested carbohydrate or protein on experiences of that foodstuff’s distinctive sensory qualities.

Item Type: Article
Schools and Departments: School of Psychology > Psychology
Subjects: B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology
Q Science > QD Chemistry > QD0241 Organic chemistry > QD0415 Biochemistry
Q Science > QP Physiology > QP0351 Neurophysiology and neuropsychology > QP0431 Senses > QP0448 Special senses > QP0455 Chemical senses. Chemoreceptors
T Technology > TX Home economics > TX0341 Nutrition. Foods and food supply
Depositing User: prof. David Booth
Date Deposited: 01 Sep 2015 12:31
Last Modified: 01 Sep 2015 12:31
URI: http://sro.sussex.ac.uk/id/eprint/56386
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