Publisher Summary This chapter discusses the selection of food by rats, humans, and other animals, and focuses on the complex problems, especially in food recognition and choice, in the omnivores or generalists. Food selection implies food ingestion. Food ingestion implies the presence of food. Therefore, background for the study of food selection includes the food search process: search images and search mechanisms for finding appropriate food stimuli in the environment. Honey bees provide fine examples of a highly developed food search system. Food selection also implies the ability to obtain or capture food, and to assimilate it, for which many often exotic mechanisms have been evolved. Given the presence of potential food, ingestion then usually depends on an internal state or detector indicating a “need” for the particular food or class of foods, and recognition of the potential food as food. Omnivores, such as rats and humans, faced with an enormous number of potential foods, must choose wisely. They are always in danger of eating something harmful or eating too much of a good thing. Although there are some helpful internal mechanisms, such as poison detoxification, nutrient biosynthesis, and nutrient storage, the major share of the burden for maintaining nutritional balance must out of necessity come from incorporation of appropriate nutrients in the environment and, hence, behavior. The most striking parallel between human and rat feeding is in the neophobia seen in both. The chapter discusses the multiple determinants of food selection in man that are divided into biological factors and effects of individual experience, on one hand, and cultural influences, on the other.

The Selection of Foods by Rats, Humans, and Other Animals

A bibliographic list of 403 articles dealing specifically with conditioned taste aversions from 1950–1975 is provided. In addition, the references are classified according to six major categories in a topical index. The major categories are Parameters of Conditioning, Physiological Manipulations, Pharmacological Interventions, Methodology, Comparative, and General Information. References were obtained from individual journals in psychology, physiology, pharmacology, and animal behavior and were supplemented and extended byPsychological Abstracts. A final source of references was provided by individual researchers who contributed preprints and reprints.

/pdf/conditioned-taste-aversions-a-bibliography-3uh8zknc8y.pdf

Conditioned taste aversions: A bibliography

A bioavailable nutrient has the potential to be utilized when ingested. Ideally, the nutrient requirements of animals and the nutrient concentrations of feedingstuffs should be expressed in terms o...

Estimation of bioavailable amino acids in feedingstuffs for poultry and pigs: a review with emphasis on balance experiments

As evidenced from the breadth of topics covered in the present collection of chapters, i t is clear that the area of conditioned food aversions has grown immensely since the early findings of John Garcia and his colleagues that x-irradiated rats would avoid consumption of flavored solutions that had been present during the irradiation episode. What began as an interesting biological response with clear implications for traditional models of learning has now become a broad research area in and of itself. Not only is attention being focused on understanding the associative, biological, physiological and pharmacological bases of food aversion learning, but the phenomenon itself has recently become an applied research tool in pharmacology, toxicology, predation control, and clinical treatment. This growing interest in conditioned food aversions has been reflected in the number of articles published over the past 30 years. While over 600 papers had been published on taste aversion learning as of 1977, this number now stands at 1,373. The present bibliography is an attempt to update our earlier reports (see Riley & B a d , 1976 and Riley & Clarke, 1977) and brings the literature from 1955 to 1985 into a workable list. In determining what topics are relevant for inclusion, some degree of arbitrariness is certain. The present list is no exception. Only articles directly related to conditioned food aversions are included. By this restriction, a number of interesting and important related topics have been excluded, e.g., conditioned preferences, mimicry, neophobia, and unconditioned drug effects. These topics are listed only if they are examined in relation to conditioned food aversions. Also, although every attempt was made to include every food aversion article, some are certain to be missed. We apologize in advance for these oversights. In compiling the bibliography, references were obtained from individual journals in the areas of psychology, physiology, pharmacology, and animal behavior and from computer searches from Medline and Psychological Abstracts. References were also obtained from the bibliographies of individual articles. A final source of references was provided by individual researchers in the field of conditioned food aversions who freely contributed both preprints and reprints of their work.

Conditioned food aversions: a bibliography.

Acquired behavior controlling energy intake and output

1. A protein-free diet, to which an odour had been added, was offered to rats immediately after giving a gastric load of an histidine-free, but otherwise balanced, amino acid mixture. The same diet with a different odour was offered to the rats on another day, after administration of a control load of saline or a balanced amino acid mixture. After access to stock diet for 6 h of 1 d, the rats were offered two samples of protein-free diet, each with one of the two odours.

2. The rate of consumption of odorized protein-free diet was depressed 2–4 h after administration of the histidine-free load. In the later preference test, the dietary sample with odour which had been offered after the deficient load was rejected in favour of the sample with the odour which had been offered after the control load.

3. Rejection of the deficiency-paired odour in the final preference test did not occur when the histidine-free load had been given 2 h before the rats were first offered odorized diet. Also, there was in these instances no depression of rate of food consumption 2–4 h after loading. This indicated that aversive reactions to the odour were established by association of the odour with some effect of the histidine-free load which had occurred within 2 h of its administration, and that the early depression of intake and the much later rejection during choice were both expressions of these acquired reactions.

4. This rapid conditioning of selective rejection did not depend on previous prolonged protein deprivation or on the use of immature rats but did depend upon an intermittent supply of amino acids during 3 d before conditioning. Subcutaneous injection of deficient amino acid mixture did not establish rejection, suggesting that conditioning depended on rapid delivery of the deficient mixture into the circulation.

5. It is concluded that the critical biochemical events which lead to the rejection of diets that are imbalanced or deficient in essential amino acids occur soon after ingestion of the diet, and may have been effective in producing a conditioned aversion before any suppression of food intake appears. It is suggested that the depression of food consumption, which is the normal response to an imbalanced diet, is in this instance the result of conditioned response to sensory qualities of the diet rather than to the direct effect of biochemical stimuli.

/pdf/the-rejection-of-a-diet-which-has-been-associated-with-a-17kk57m12m.pdf

The rejection of a diet which has been associated with a single administration of an histidine-free amino acid mixture.

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The rejection of a diet which has been associated with a single administration of an histidine-free amino acid mixture.