0
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.
What else can I help you with?
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.
How is taste aversion different from other examples of classical conditioning?
Taste aversion is a type of classical conditioning where an individual associates a specific taste with feeling sick, leading to a dislike of that taste. Unlike other examples of classical conditioning, taste aversion can occur after just one pairing of the taste with feeling sick, and the association is often strong and long-lasting.
What is taste and smell aversion?
The original research on taste aversion was conducted by Garcia. It is primarily (in humans) used to explain why patients receiving chemotherapy become averse to eating the foods they eat shortly after receiving a treatment. The belief is that because the radiation makes the patient sick they associate the feeling with the food rather than the hospital (presumably) where they receive treatment. The theory goes that the brain can more easily associate taste and sickness than location and sickness. Evolutionarily, this makes sense because you are more likely to get sick from bad food than being in a certain place. This association can be made for some time after the irradiation takes place, up to around 24 hours if memory serves. A common treatment is to give the patient a bitter tasting liquid after the chemo session. The patient then associates this bitter taste with the treatment rather than the meal he or she eats afterwards.
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
What common food may taste metallic to geriatric patients?
Geriatric patients may find that certain foods, particularly meats like beef and chicken, can taste metallic to them. This alteration in taste perception can be attributed to various factors, including medications, dental issues, or changes in sensory perception due to aging. Additionally, medications like antihypertensives or chemotherapy drugs may exacerbate this metallic taste. It's essential for caregivers to be aware of these changes to help ensure proper nutrition for elderly individuals.
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
Can you have a bad taste after blood transfusion?
Yes, some individuals may experience a bad taste in their mouth after a blood transfusion. This can be due to various factors, including the reaction to preservatives in the blood or the body’s response to the transfusion itself. While it is generally not a major concern, patients should inform their healthcare provider if they experience this symptom for further evaluation.
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.
