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1. A Comparison of Two Methods of Assessing Representation-Mediated Food Aversions Based on Shock or Illness (EJ815870)
Author(s):
Holland, Peter C.
Source:
Learning and Motivation, v39 n4 p265-277 Nov 2008
Pub Date:
2008-11-00
Pub Type(s):
Journal Articles; Reports - Evaluative
Peer-Reviewed:
Yes
Descriptors: Experimental Psychology; Reinforcement; Food; Diseases; Associative Learning; Conditioning; Fear; Responses
Abstract: In experiments that measured food consumption, Holland (1981; "Learning and Motivation," 12, 1-18) found that food aversions were formed when an exteroceptive associate of food was paired with illness, but not when such an associate was paired with shock. By contrast, measuring the ability of food to reinforce instrumental responding, Ward-Robinson and Hall (1999; "Quarterly Journal of Experimental Psychology," 52B, 335-350) found that pairing an associatively activated representation of food with shock readily established an aversion to that food. Two experiments considered the origins of these apparently discrepant results. The results did not support either the possibility that instrumental reinforcement power is a more sensitive measure of aversion learning than consumption, or the hypothesis that illness particularly devalues properties of food representations that determine consumption (such as palatability) whereas shock devalues more general properties critical to reinforcement. The results suggested instead that whereas the effects of pairings of a food associate with illness are mediated by changes in the value of the food itself, the effects of pairings with shock are mediated by the conditioning of fear or other competing responses to the site of food delivery, and not by modification of the value of food itself. (Contains 4 figures.) Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract
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2. Control of Appetitive and Aversive Taste-Reactivity Responses by an Auditory Conditioned Stimulus in a Devaluation Task: A FOS and Behavioral Analysis (EJ775012)
Kerfoot, Erin C.; Agarwal, Isha; Lee, Hongjoo J.; Holland, Peter C.
Learning & Memory, v14 n9 p581-589 Sep 2007
2007-09-00
Journal Articles; Reports - Research
Descriptors: Cues; Behavioral Science Research; Memory; Brain; Associative Learning; Food; Responses; Genetics; Cognitive Processes; Animals; Biochemistry; Diagnostic Tests; Control Groups; Brain Hemisphere Functions
Abstract: Through associative learning, cues for biologically significant reinforcers such as food may gain access to mental representations of those reinforcers. Here, we used devaluation procedures, behavioral assessment of hedonic taste-reactivity responses, and measurement of immediate-early gene (IEG) expression to show that a cue for food engages behavior and brain activity related to sensory and hedonic processing of that food. Rats first received a tone paired with intraoral infusion of sucrose. Then, in the absence of the tone, the value of sucrose was reduced (Devalue group) by pairing sucrose with lithium chloride (LiCl), or maintained (Maintain group) by presenting sucrose and LiCl unpaired. Finally, taste-reactivity responses to the tone were assessed in the absence of sucrose. Devalue rats showed high levels of aversive responses and minimal appetitive responses, whereas Maintain rats exhibited substantial appetitive responding but little aversive responding. Control rats that had not received tone-sucrose pairings did not display either class of behaviors. Devalue rats showed greater FOS expression than Maintain rats in several brain regions implicated in devaluation task performance and the display of aversive responses, including the basolateral amygdala, orbitofrontal cortex, gustatory cortex (GC), and the posterior accumbens shell (ACBs), whereas the opposite pattern was found in the anterior ACBs. Both Devalue and Maintain rats showed greater FOS expression than control rats in amygdala central nucleus, GC, and both subregions of ACBs. Thus, through associative learning, auditory cues for food gained access to neural processing in several brain regions importantly involved in the processing of taste memory information. (Contains 2 tables and 2 figures.) Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract
3. Occasion Setting: A Neural Network Approach. (EJ562057)
Schmajuk, Nestor A.; Lamoureux, Jeffrey A.; Holland, Peter C.
Psychological Review, v105 n1 p3-32 Jan 1998
1998-00-00
N/A
Descriptors: Conditioning; Learning Processes; Models; Psychology; Responses; Stimuli
Abstract: A simple extension of a network model of conditioning developed by N. Schmajuk and J. Di Carlo (1992) is applied to descriptions of two different conditioned stimulus (CS) functions: (1) a simple CS eliciting conditioned responses by signaling the occurrence of an unconditioned stimulus; and (2) an occasion setter controlling the responses generated by another CS. (SLD)
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4. Conditioned Stimulus as a Determinant of the Form of the Pavlovian Conditioned Response (EJ158171)
Journal of Experimental Psychology: Animal Behavior Processes, 3, 1, 77-104, Jan 77
1977-00-00
Descriptors: Animal Behavior; Charts; Conditioning; Experimental Psychology; Experiments; Rats; Research Methodology; Responses; Stimuli; Tables (Data)
Abstract: Recent data indicate that the form of the conditioned response (CR) may often be substantially influenced by the characteristics of the conditioned stimulus (CS) as well as by those of the unconditioned stimulus (US). Here five experiments examine the influence of CS characteristics on the form of the Pavlovian CR anticipatory to a food US in rats. (Author/RK)
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5. The Effect of Two Ways of Devaluing the Unconditioned Stimulus after First- and Second-Order Appetitive Conditioning (EJ127172)
Holland, Peter C.; Rescorla, Robert A.
Journal of Experimental Psychology (Animal Behavior Processes), 1, 4, 355-63, Oct 75
1975-00-00
Descriptors: Animal Behavior; Conditioning; Experimental Psychology; Flow Charts; Research Methodology; Stimuli; Tables (Data)
Abstract: Rat received conditioning based upon a food unconditioned stimulus and then received manipulations designed to reduce the value of that food. The effects of these manipulations were assessed during extinction tests of the conditioned stimuli. (Editor/RK)
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