Flavor Aversion Research Articles

Orosensory factors in the ingestion of corn oil/sucrose mixtures by the rat

The experiments reported here were designed to study the orosensory factors contributing to the ingestion of sucrose/corn oil mixtures. When a flavor aversion was conditioned to the sucrose/corn oil mixture, the subsequent aversion to the mixture strongly generalized to the corn oil but very little to the sucrose. Rats conditioned with corn oil show a more profound aversion to the sucrose/corn oil mixture than rats conditioned with sucrose, indicating that the salient feature of the sucrose/corn oil mixture is the oil. Aversion to the sucrose/corn oil mixture does not generalize to a sucrose/mineral oil mixture, giving evidence that the textural aspects of the oil do not play a major role in its perception. This flavor aversion to the mixture is further illustrated in very short-term tests where postingestive factors are minimized, indicating a role for the gustatory system in the detection of the sucrose/corn oil mixture. Preliminary experiments are reported where conditioning tests were run with mixtures of sucrose and linoleic acid, one of the fatty acids that is possibly derived from a breakdown of the corn oil in the oral cavity by lingual lipase from von Ebner's Gland.

Distractor effect on the latent inhibition of conditioned flavor aversion in rats

Using a conditioned flavor aversion procedure with rats as subjects, the effect of the addition of a distractor stimulus on the magnitude of the latent inhibition effect was examined. Experiment 1 showed that latent inhibition to vinegar was attenuated by the addition of sucrose during preexposure. On the other hand, sucrose added during conditioning to vinegar did not attenuate latent inhibition. It was also found that the degree of latent inhibition to the vinegar‐sucrose compound solution was less when vinegar alone was preexposed (i.e., when sucrose was added only during conditioning) than when the compound solution was preexposed (i.e., when sucrose was added both during preexposure and during conditioning). Experiment 2 gave similar results but with sucrose assigned as the target flavor and vinegar as the distractor. These findings are in full agreement with the generalization decrement account of latent inhibition.

Conditioned feeding responses in sheep to flavoured foods associated with sulphur doses

AbstractA study was conducted to determine whether sheep form conditioned flavour aversions (CFAs) or preferences (CFPs) for food flavours associated, respectively, with excessive or appropriate concentrations of sulphur (S) and also whether the rate of formation and strength of CFAs and CFPs are dependent on the animal's initial S status or the level of administration of S. In experiment 1, 48 mature ewes were conditioned to associate a new food containing a novel flavour with an infusion of S delivered intra-ruminally, or the same food containing another novel flavour with an infusion of distilled water. The same flavours were then used in experiment 2. At the end of each conditioning period, the relative preference for the two flavoured foods was determined by measuring the amount of each food ingested during a two-choice, 20-min preference test. Experiment 1 consisted of two phases. In phase 1 each conditioning period lasted for 5 days and was repeated four times, whereas in phase 2 the conditioning period lasted for 8 days and was repeated three times.In experiment 1 the sheep were initially in an S-adequate state. In experiment 2, the sheep were re-randomized to treatments and started in an S-depleted state. The conditioning periods also lasted for 8 days and were repeated three times. There was no evidence to support the hypothesis that sheep develop CFAs or CFPs to food flavours associated with S doses in phase 1 of experiment 1. In phase 2, however, sheep formed CFAs towards the food with the flavour they had come to associate with administration of high levels of S. Repeated exposure to the flavour associated with high levels of S led to stronger aversions and there was an interaction between the S dose level and conditioning periods, indicating that the rate of development of these CFAs was highest for the highest S dose levels. The differences between results of phase 1 and 2 were probably due to the different numbers of reinforcements and different intervals between specific flavour/dose associations.In experiment 2 there was no evidence for the development of CFPs or CFAs to food flavours associated with S doses. The apparent indifference of the sheep to S was probably due to their responding more to their previous experience of the food flavours than to their S status. Spearman rank correlations on flavour preferences indicated that conditioned flavour responses formed in experiment 1 persisted in individual sheep when they were allocated at random into their new treatments in experiment 2 and influenced or masked the formation of new associations. This demonstration of ‘carry-over’ effects highlights the importance of considering an animal’s previous experience of flavours and their associations with post-ingestive consequences when coming to conclusions concerning current development of CFAs and CFPs. These results may also have more general implications for feeding studies in animals that are randomized into treatment groups without regard to their previous feeding experiences.

The role of inhibitory associations in perceptual learning

Preexposure to two compound flavors (AX and BX) typically enhances their discriminability: An aversion conditioned to AX will generalize less to BX, especially if the preexposure regime has involved alternated presentations of AX and BX rather than presenting all AX trials before BX trials (or vice versa). One possible explanation of this finding is that alternating preexposure establishes inhibitory associations between the two unique features A and B, thus counteracting the generalization produced by excitatory associations between X and A and between X and B, which might result in either the retrieval of B on a conditioning trial to AX, or the retrieval of A on a test trial to BX. Three experiments on flavor aversion conditioning in rats tested these predictions. Experiment 1 suggested that the more important of these excitatory associations was that which allowed X to retrieve A on the test trial to BX. Experiment 2 suggested that the more important inhibitory association was that which allowed B to inhibit the representation of A on this test trial. Experiment 3 provided direct evidence of the role of this inhibitory B⊣A association.

The continuum between preferences and aversions for flavoured foods in sheep conditioned by administration of casein doses

AbstractThe main objective of the experiment was to investigate whether a continuum links the development of conditioned flavour preferences and conditioned flavour aversions (CFPs and CFAs) in sheep, towards food flavours associated with intraruminal administration of increasing doses of the same nutritive stimulus: casein. A secondary objective was to investigate the effects of dose of casein administration and the number of repeated exposures to casein on the rate of establishment, magnitude and degree of persistence of developed CFPs and CFAs.The experiment consisted of three conditioning periods (each lasted 8 days). A food with low crude protein (CP) (39.3 g/kg dry matter (DM)) and metabolizable energy (ME) (5.3 MJ/kg DM) contents was used in combination with one of two flavours, orange and aniseed, on a total of 48 Texel × Greyface male, 3-month-old sheep. The sheep were conditioned to associate one flavour added to the test food with a particular dose of casein (C) suspended in water (8.75, 17.5, 35 and 52.5 g per animal), or a different flavoured test food with an equal amount of water. Each dose was administered by gavage through a stomach tube twice daily to each animal. At the end of each conditioning period the preference for the two flavours was measured by a two choice preference test between the two flavoured test foods for 40 min. After the completion of the last conditioning period, three more preference tests (persistence tests), without any intervening exposure to the flavoured test food, were conducted at 7, 21 and 35 days. Preference for the flavoured test food paired with casein was affected by the interaction (P< 0·001) between the dose of casein and casein association respectively. Association with casein (DPR: intake of a flavoured test food paired with casein per g total intake of flavoured test foods during the preference test) led to CFPs (DPR > 0·70) at the two lowest and to CFAs (DPR < 0·30) at the two highest doses. CFPs and CFAs were established by the second conditioning and there was no difference in the rate of establishment between preferences and aversions. The persistence tests showed a strong and similar degree of persistence of both formed CFPs and CFAs, since these were not affected by time of persistence test or by any of the interactions with time. In view of these results a model is proposed which could account for the conditioned responses of sheep towards administration of increasing doses of the same nutrient. The existence of a continuum between CFPs and CFAs created by the same nutrient given at different doses, could be the basis of how ruminants select a diet which meets their nutrient requirements at a particular point in time and thereby avoid excess of nutrient intake.

Conditional control of toxicosis-based conditioning by context

This experiment with rat subjects used a conditional discrimination procedure to study the contextual control of flavour aversions. Rats were first given discrimination training with two distinctive contexts, such that a flavour was paired with lithium chloride (LiCl) in context A, alternating with presentations of the flavour alone in context B. Having learned this discrimination, the animals were now required to learn that a second flavour was followed by toxicosis in context B and nonreinforced in the other context. The rats were capable of learning to reject each of the flavours in the context where the fluid–LiCl pairings had been given, but not in the alternative context. This result is interpreted as evidence that the context acts as an occasion setter in the sense that it controls the effectiveness of a conditioned aversion in a manner independent of any direct context–illness association.

Area postrema and the anorectic actions of dexfenfluramine and amylin

The present study examined whether the area postrema and adjacent nucleus of the solitary tract (AP/NTS) is necessary for the expression of anorexia to two classes of anorectic agent. The first agent is the serotonergic agonist, dexfenfluramine (DFEN) and the second is the pancreatic peptide, amylin. Rats were prepared with either aspiration lesions of the AP/NTS or a sham operation. Rats with such lesions (APX) displayed normal anorexia following administration of DFEN, but the anorectic effect of amylin was completely eliminated. The magnitude of a conditioned flavor aversion to DEN was similar in APX and sham operated controls but, unlike controls, APX rats did not reduce total intake in the two-bottle preference test. Finally, the induction of Fos-like immunoreactivity (Fos-ir) following either DFEN or amylin was examined in both APX and sham operated groups. Both agents induced Fos-ir in the AP and/or NTS of sham operated rats, and this region was entirely absent in the APX rats. DFEN-induced Fos-ir was reduced greatly in the PVN of APX rats, but appeared normal in several other regions surveyed, including the central nucleus of the amygdala and the dorsal striatum. In contrast, amylin-induced Fos-ir was reduced in many rostral brain regions of APX rats. These data indicate that neither the anorexia nor the flavor aversion that are produced by DFEN are dependent upon the AP, and in particular that Fos-ir induced by DFEN in the LPBE is not due to afferents from the AP/NTS. In contrast, the anorectic effect of amylin seems to be due principally to its direct action at the AP/NTS.

Ecological example of conditioned flavor aversion in plant-herbivore interactions: Effect of terpenes of Eucalyptus leaves on feeding by common ringtail and brushtail possums

We investigated the hypothesis that feeding deterrence of common ringtail possums (Pseudocheirus peregrinus) and common brushtail possums (Trichosurus vulpecula) by Eucalyptus terpenes (in this case 1,8-cineole) is a result of a conditioned flavor aversion (CFA), due to the association of terpenes with postingestive effects of another group of Eucalyptus toxins, the diformylphloroglucinol compounds (DFPCs). Wild-caught common ringtail and common brushtail possums showed a dose-dependent reduction in food intake when 1,8-cineole was added to the diet. However, after continued exposure over 12 days to increasing amounts of cineole in the diet, both species substantially increased their intakes of cineole relative to control animals. This indicated that the aversion to cineole was a conditioned response rather than a physiological limitation in their ability to detoxify terpenes. Subsequent exposure to a diet including both cineole and jensenone (a simple DFPC also found in Eucalyptus and considered to cause postingestive emesis) in corresponding amounts was able to recondition the dose-dependent aversion. Consequently, animals that had been given jensenone showed an aversion to cineole-rich diets that matched the behavior of animals in the control group. This supported our hypothesis that the effect of terpenes on feeding of these marsupial folivores on Eucalyptus is due to a CFA. Possums can cope with levels of terpenes in the diet that far exceed those occurring naturally. The role of terpenes in marsupial folivore–Eucalyptus interactions appears to be to act as a cue to levels of toxic DFPCs in the leaves, rather than acting as toxins in their own right.

Human Flavor-Aversion Learning: A Comparison of Traditional Aversions and Cognitive Aversions

Traditional flavor aversions form when an organism consumes a flavor prior to an illness-producing unconditioned stimulus (US). Rozin (1986), however, introduced a second type of taste-aversion learning produced by a disgust-eliciting US. In the present work, Rozin's disgust categorization is extended to include other human situations (negative information, forced consumption) in which taste aversions are mediated by cognitive processes. College students completed a self-report questionnaire that addressed their experiences with taste-aversion learning. The results show that cognitive aversions were stronger and longer-lasting than traditional aversions, they formed to foods of animal origin more than to other substances, and they could be produced without nausea. Finally, individuals who reported having a cognitive aversion had significantly more taste aversions than individuals who reported having a traditional aversion. These results provide additional evidence that taste-aversion learning can occur without the direct mediation of an illness-producing US.

Conditioned Flavor Aversions: Assessment of Drug‐Induced Suppression of Food Intake

AbstractAdministration of a drug following ingestion of a novel food or solution often suppresses subsequent intake of the new food or solution. This suppression is associative, in that consumption is not suppressed when there is no temporal relationship between consumption and drug administration. The robust nature of aversion learning has made this procedure a sensitive and widely used behavioral index of drug side effects. The procedures described in this unit are suitable for work with rodents, and may require modifications, e.g., in presentation of the ingesta and drug for other species. Familiar and novel foods may be used instead of solutions, with similar results.

Low Body Temperature Affects Associative Processes in Long-Trace Conditioned Flavor Aversion

A series of experiments examined the effect of low body temperature on the associative process in long-trace conditioned flavor aversion. Experiment 1 demonstrated that maintaining a low body temperature between conditioned stimulus (CS) and unconditioned stimulus (US) administration facilitates the associative process and allows a flavor aversion to be conditioned in young rats over an interval that would normally not support conditioning. Experiments 2 and 3 demonstrated that this was due neither to lingering systemic saccharin serving as a CS nor to a cold induced enhancement of US intensity. Experiment 4 demonstrated that inducing hypothermia at various times during a 3-h CS-US interval results in an apparent delay of reinforcement gradient. We propose that a cold induced decrease in metabolic rate slows the internal clock that governs the perception of time and that the CS-US association depends upon perceived contiguity rather than upon an external clock-referenced contiguity.

Neither Extended Sequential nor Simultaneous Feature Positive Training Result in Modulation of Evaluative Flavor–Flavor Conditioning in Humans

In previous attempts to induce Pavlovian modulation of human evaluative flavor–flavor associations, the recurrent finding was that exposure to a Feature Positive (FP) schedule (XA+/A−), in which flavor A was reinforced by the aversive flavor Tween20 if and only if it was accompanied by a feature stimulus X, did not result in the expected X-modulated dislike for target A, but in simple unconditional A-US associations. The first experiment reported here investigated if more extended training results in a shift from simple A-US learning to the development of X-modulated A-US associations. Participants were exposed to a 32-trial, 4-session sequential FP schedule using flavors both for feature and target stimuli. The modulatory and/or excitatory power of the stimuli was assessed after each training session. After initial training, participants again acquired a simple unmodulated target A-US association. Contrary to expectations, the additional training sessions did not result in participants gradually learning the XA+/A− discrimination, but rather seemed to corroborate the already established A-US association. This was true whether or not participants acquired valid explicit knowledge about the conditional X→(A-US) relation. The second experiment tested the hypothesis that what can be described as conditional flavor preferences may actually be based on a configural learning process. Participants were exposed to a single-session, eight-trial XA+/A− simultaneous discrimination schedule, the parameters of which were selected so as to enhance the probability of configuring XA, while simultaneously making it likely to observe a pattern of evaluations similar to an X-modulated dislike for A (X was less salient than A). Even though there was good evidence that participants noticed flavor X, they again failed to solve the XA+/A− discrimination and most probably acquired an association between the more salient flavor A and the US. The possibility is discussed that evaluative learning, unlike expectancy learning, might ultimately prove not to be subject to modulation.

Induced Preference or Conditioned Aversion for Sodium Chloride in Rats with Chronic Bile Duct Ligation

Lane, J. R., S. Louie, P. Lee, and D. A. Fitts. Induced preference or conditioned aversion for sodium chloride in rats with chronic bile duct ligation. Physiol Behav 63(4) 537–543, 1998. We examined whether a learned aversion to saline could account for the reduction in saline intake produced by bile duct ligation (BDL) in rats and whether increased saline intake by BDL rats was associated with hypotension. In three experiments, rats were given continuous access to water in choice with saline after surgery. In Experiment 1, rats were deprived of food and fluid for 24 h and then given 2-h access to either 0.15 or 0.3 M saline. Rats received a BDL or sham-ligation immediately (paired) or 48 h after (nonpaired) the 2-h bout of saline ingestion. The results show that nonpaired BDL rats increased their daily saline intake relative to nonpaired sham-ligated or paired BDL rats approximately 1–4 weeks after surgery. In Experiment 2, when water and either cherry or grape Kool-Aid ® (0.05% w/v) dissolved in 0.15 M saline to distinguish the flavor of the solution was offered prior to surgery, BDL rats reduced their ingestion of grape-flavored saline after surgery regardless of whether they were exposed to grape- or cherry-flavored saline prior to surgery. In Experiment 3, when rats were offered water and 0.3 M saline 48 h after surgery, BDL rats ligated for 4 weeks increased their saline intake relative to sham-ligated controls and this elevation in saline intake by BDL rats was associated with hypotension. The results suggest that the symptoms associated with the BDL surgery can serve as effective unconditioned stimuli in the acquisition of learned flavor aversions, and that hypotension may play a role in the elevated intake of saline by BDL rats.

The continuum between conditioned preferences and aversions in ruminants to flavoured foods associated with the increasing administration of casein doses

In recent years there has been an increasing interest in the question of how ruminants develop conditioned flavour preferences or aversions (CFP's, CFA's) towards food flavours associated with the administration of various substances. Several studies have shown that ruminants are able to develop CFA's when pairing a novel food flavour with the administration of secondary compounds which lead to adverse post-ingestive consequences (e.g. activation of the emetic system, hypocalcaemia, Kyriazakis et al., 1997). In addition, CFP's, can be developed through associations between the food properties and the administration of nutrients which lead to positive post-ingestive consequences (e.g. increased nitrogen supply, Villalba and Provenza, 1997). The purpose of this study was to investigate whether a continuum exists between CFP's and CFA's which are developed towards a food flavour associated with the administration of the same nutritive stimulus, given at increasing doses. In addition, the rate of establishment and degree of extinction of such food CFP's and CFA's was also investigated.

Conditioned feeding responses in sheep to flavoured foods associated with sulphur doses

The development by ruminants of strong conditioned flavour aversions (CFAs) to foods associated with the administration of LiCl (an artificial toxin) has demonstrated their potential to avoid feeds that cause negative postingestive consequences (Provenza, 1995). Weaker CFAs are formed when they ingest foods with the detrimental secondary plant compound, oxalic acid (Kyriazakis et al. 1997). Moreover, animals may exhibit conditioned preferences (CFPs) for foods supplying appropriate amounts of nutrients such as nitrogen (Provenza, 1995). In this study we tested whether a continuum exists in the formation of CFAs and CFPs to foods that are associated with increasing availability of sulphur (S) in crossbred ewes.

Conditioned feeding responses in sheep to flavoured foods associated with sulphur doses

The development by ruminants of strong conditioned flavour aversions (CFAs) to foods associated with the administration of LiCl (an artificial toxin) has demonstrated their potential to avoid feeds that cause negative postingestive consequences (Provenza, 1995). Weaker CFAs are formed when they ingest foods with the detrimental secondary plant compound, oxalic acid (Kyriazakis et al. 1997). Moreover, animals may exhibit conditioned preferences (CFPs) for foods supplying appropriate amounts of nutrients such as nitrogen (Provenza, 1995). In this study we tested whether a continuum exists in the formation of CFAs and CFPs to foods that are associated with increasing availability of sulphur (S) in crossbred ewes.

Conditioned flavour aversions in sheep: the relationship between the dose rate of a secondary plant compound and the acquisition and persistence of aversions

Within the overall objective of whether ruminants are able to form conditioned aversions (CFA) toward a food flavour associated with the administration of an aversive stimulus which occurs naturally in food plants (oxalic acid, OA), two specific objectives were tested: (1) whether the rate and degree of formation of CFA are dependent on the dose rate of OA administered and (2) whether the persistence of formed CFA depends on the previous dose rate of OA. Sheep were conditioned to associate the specific flavour of one of two novel foods with either the oral administration of OA or equivalent placebos. Four dose rates of OA were tested (0.06, 0.12, 0.18 and 0.24 g/kg sheep live weight per d), with twelve sheep per dose. Each conditioning period lasted for 8 d and was repeated four times. At the end of each conditioning period the preference for the two flavours was measured in short-term, 20 min preference tests. The persistence of the CFA was measured at 0, 7, 21 and 49 d after the completion of the conditioning phase with long-term, 3 h preference tests. The results of the experiment indicated that: (1) the rate and degree of formation of CFA were dependent on the rate of administration of OA; (2) sheep required repeated exposures to the lower dose rates of OA in order to develop CFA and these CFA did not persist in the absence of continual reinforcement; (3) CFA to the higher dose rates of OA were developed after as little as one exposure and persisted over a period of at least 7 weeks. These findings are consistent with the expectation that ruminants should be able to select a diet which minimizes the risk of consumption of potentially harmful foods, whilst at the same time maintaining a degree of flexibility in their feeding behaviour.

Flavor preference conditioning by oral self-administration of ethanol

Oral self-administration and operant tasks have been used successfully to confirm ethanol's positive reinforcing effects in rats. However, in flavor conditioning tasks, ethanol is typically found to have aversive effects. The present studies explored this apparent paradox by examining the change in value of a flavor paired with orally self-administered ethanol in two different limited-access procedures. Rats were food-deprived and trained to drink (experiment 1) or to barpress for (experiment 2) 10% (v/v) ethanol during daily 30-min sessions using prandial initiation techniques. All rats were then exposed to a differential flavor conditioning procedure in which banana or almond extract was added to the drinking solution. One flavor (counterbalanced) was always mixed with ethanol (CS+), whereas the other flavor was mixed with water (CS-). By the end of conditioning, rats in both experiments drank more flavored ethanol than flavored water, confirming ethanol's efficacy as a reinforcer. Moreover, barpress rates for CS+ exceeded those for CS- in the operant task. Ethanol doses self-administered in final sessions averaged about 1 g/kg. The effect of the flavor-ethanol contingency was assessed in preference tests that offered a choice between the two flavor solutions without ethanol. In both experiments, subjects developed a preference for the flavor that had been paired with ethanol. Thus, the outcome of flavor conditioning was consistent with that of the oral self-administration tasks in providing evidence of ethanol's rewarding effects. These experiments confirm and extend previous studies showing that flavor aversion is not the inevitable result of flavor-ethanol association in rats. It seems likely that ethanol's nutrient and pharmacological effects both contributed to the development of conditioned flavor preference.

Effects of acute and repeated exposures to Aroclor 1254 in adult rats: motor activity and flavor aversion conditioning.

While considerable research has focused on the neurotoxicity of developmental exposures to polychlorinated biphenyls, including Aroclor 1254, relatively little is known about exposures in adult animals. This study investigated the behavioral effects of acute and repeated Aroclor 1254 exposures to adult rats on motor activity and flavor aversion conditioning. Male Long-Evans rats (60 days old) were tested for motor activity in a photocell device after acute (0, 100, 300, or 1000 mg/kg, p.o.) or repeated (0, 1, 3, 10, 30 or 100 mg/kg/day, po, 5 days/week for 4 to 6 weeks exposure to Aroclor 1254. Motor activity was decreased dose-dependently at doses of 300 mg/kg or more after acute exposure. Severe body weight loss and deaths occurred at 1000 mg/kg. Recovery of activity occurred over 9 weeks but was incomplete. After repeated exposure, motor activity was decreased dose-dependently at doses of 30 mg/kg or more, and severe weight loss and deaths occurred at 100 mg/kg. In contrast to acute exposure, complete recovery of activity occurred 3 weeks after exposure. Additional rats were water deprived (30 min/day) and received acute po administration of Aroclor 1254 (0, 10, 15, 25, 30, 100, or 300 mg/kg) shortly after consuming a saccharin solution. Three days later they were given the choice between consuming saccharin or water, and saccharin preferences were recorded. Saccharin preference was decreased at doses of 25 mg/kg or more. Additional experiments determined the effect of repeated saccharin-Aroclor 1254 pairings (0, 3.75, 7.5, or 15 mg/kg/day, 14 days) followed by a choice test 1 day after the last dose. Repeated exposure to 15 mg/kg produced robust flavor aversion conditioning. Repeated exposure to 7.5 mg/kg produced flavor aversion conditioning in four of 12 rats. These results demonstrate that Aroclor 1254 causes hypoactivity and flavor aversions in adult rats; the no observable effect level (NOEL) for motor activity was 100 mg/kg for acute exposure and 10 mg/kg for repeated exposure for a period of up to 6 weeks. The acute NOEL for flavor aversion conditioning was 15 mg/kg while the repeated NOEL was 7.5 mg/kg.

Learned Controls of Ingestive Behaviour

During the 25 year history of the Columbia Appetitive Seminar there have been many notable developments in ingestive behavior research. One area of rapid progress concerns learned controls of feeding behavior. During the 1960's and 1970's most research related to food learning focused on conditioned flavor aversions. While it was assumed that animals also learned to prefer foods based on their positive nutritive consequences, there were few experimental demonstrations of this effect. Examples often cited involved animals learning to prefer a flavor associated with recovery from illness or a vitamin deficiency. There were isolated reports in the 1960's of nutrient infusions increasing flavor preference and acceptance, but it wasn»t until the 1970's that nutrient-based learning was firmly established, and not until the 1980's and 1990's investigated in detail. This brief review highlights some of the major findings of nutrient-based learning. Other important aspects of food learning (social, cultural, ecological, environmental) are not discussed here.