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Chemotherapy patients often experience taste aversions to particular foods because they undergo a process of learning called classical conditioning. Classical conditioning occurs when a particular thing that doesn't actually elicit any reaction (called a neutral stimulus) is paired with something that naturally elicits some reaction (called an unconditioned stimulus), and then an association develops between the original stimulus and the reaction (after which the neutral stimulus is then referred to as the conditioned stimulus). The chemicals used in chemotherapy (unconditioned stimulus) are what naturally cause nausea and vomiting; however, sometimes food eaten soon after receiving chemotherapy treatment (neutral stimulus) can be associated with the feeling of illness caused by the chemo, then leading the patient to develop an aversion to that particular food item (now a conditioned stimulus). Typically, classical conditioning requires multiple pairings of the unconditioned and neutral stimulus; however, learned taste aversions can develop after a single pairing, because the body is biologically prepared to develop these.
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What is conditioned taste aversion?
Conditioned taste aversion is a learned association between the taste of a food and a negative experience, such as illness or nausea. This association can cause an individual to avoid eating that food in the future to prevent experiencing the negative outcome again.
What foods are associated with taste aversion?
Taste aversion is a conditioned response, which happens when a person associates a certain food with an illness or unpleasant experience; an example would be someone who can't eat apples, because they developed stomache flu shortly after eating one. The illness had nothing to do with the apple, but the person associates the two psychologically. Taste aversion can happen with any food.
What is taste and smell aversion?
Taste and smell aversion is a learned response to a particular taste or smell that is associated with a negative experience, leading to a strong dislike or avoidance of that specific stimulus in the future. This aversion mechanism helps organisms avoid potentially harmful substances.
What is the form of classical conditioning in which a food come to be avoided is?
The form of classical conditioning in which a food that was once liked becomes avoided is known as taste aversion or food aversion. This occurs when an individual associates a particular food with feeling ill, leading to a conditioned response of avoiding that food in the future.
What did Garcia and Koelling's studies of taste aversion in rats demonstrate in classical conditioning?
Biological predisposition
You and your date go to a new barbecue restaurant You get severe food poisoning and are very sick to your stomach All you can smell and taste is barbecue sauce After this you can no longer think a?
taste aversion
What has the author Jan Bures written?
Jan Bures has written: 'Conditioned taste aversion' -- subject(s): Taste, Physiology, Animal behavior, Conditioned response, Conditioning (Psychology), Memory
Can contrast agents for computed tomography scans cause side effects?
Some patients may experience a salty taste, flushing of the face, warmth or slight nausea, or hives from an intravenous contrast injection. Technologists and radiologists have equipment and training to help patients
Which is the most important characteristic of a food that is linked to a conditioned taste aversion for birds?
The most important characteristic of a food linked to conditioned taste aversion in birds is its novelty. Birds are more likely to develop aversions to novel food items due to their innate predisposition to be cautious of unfamiliar tastes, smells, and appearances. This phenomenon helps them avoid potentially harmful substances in their environment.
Is cantaloupe good for heart attack patients?
i think that watermelon taste better.
What is a bitter experience?
One that leaves a "bad taste" emotionally; an experience that teaaches you something unpleasant
Which learning theorist is responsible for the discovery of conditioned taste aversions?
John Garcia, an American psychologist, is credited with the discovery of conditioned taste aversions. He found that animals would develop an aversion to a specific taste if they associated it with feeling sick. This demonstrated that animals could learn to avoid certain foods based on negative experiences.
