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Updated: Jun 21, 2025

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食品价值值的普遍化在特定食品的去/不去培训之后

Tamara E Moshon-Cohen1, Tali Bitan2, Noam Weinbach3

  • 1School of Psychological Sciences, University of Haifa, Israel; Institute of Information Processing and Decision Making (IIPDM), University of Haifa, Israel; Integrated Brain and Behavior Research Center, University of Haifa, Israel.

Eating behaviors
|July 6, 2024
PubMed
概括

特定于食物的抑制训练在随机顺序使用各种刺激时,可以提高对未经训练的食物的概括性. 然而,这些对食物估值和饮食行为的影响随着时间的推移而变化.

关键词:
认知训练是一种认知训练.粮食值 粮食值 粮食值去/没有去去.响应抑制反应的抑制.刺激的可变性 刺激的可变性转移 转移 转移 转移 转移

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Conditioned Taste Aversion01:14

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
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