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Taste aversion

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Conditioned taste aversion, also known as Garcia effect (after Dr. John Garcia), and as "Sauce-Bearnaise Syndrome", a term coined by Seligman and Hager, is an example of classical conditioning or Pavlovian conditioning. Conditioned taste aversion occurs when a subject associates the taste of a certain food with symptoms caused by a toxic, spoiled, or poisonous substance. Generally, taste aversion... Read enhanced Wikipedia article
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    Taste aversion

    Conditioned taste aversion, also known as Garcia effect (after Dr. John Garcia), and as "Sauce-Bearnaise Syndrome", a term coined by Seligman and Hager, is an example of classical conditioning or Pavlovian conditioning.
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    Classical conditioning

    Conditioned taste aversion
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    John Garcia (psychologist)

    Garcia's discovery, conditioned taste aversion, is considered a survival mechanism because it allows an organism to recognize foods that have previously been determined to be poisonous, hopefully allowing said organism to avoid sickness.
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    Brand aversion

    Taste aversion
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    Professional practice of behavior analysis

    Another area of growing interest in hospitals is the blocking effect especially for conditioned taste aversion.
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    Jacob Steiner

    Taste-acceptance and taste aversion reflected by behavioral 1997
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    (-)-2β-Carbomethoxy-3β-(4-fluorophenyl)tropane

    Conditioned taste aversion and operant behaviour in rats: effects of cocaine and a cocaine analogue (WIN 35,428).
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    Implicit memory

    The first group was later exposed to motion sickness, and these participants developed a taste aversion against the carbonated drink, even if they were made aware that the drink didn't lead to the motion sickness.
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    Protein kinase Mζ

    In the neocortex, thought to be the site of storage for most long-term memories, PKMζ inhibition erased memories for conditioned taste aversion in the insular cortex.
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    Autonomic nervous system

    The nTS also receives input from a nearby chemosensory center, the area postrema, that detects toxins in the blood and the cerebrospinal fluid and is essential for chemically induced vomiting and conditional taste aversion (the memory that ensures that an animal which has been poisoned by a food never touches it again).

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Taste aversion