Taste aversion
Taste Aversion
Taste aversion (/teɪst əˈvɜːrʒən/), also known as conditioned taste aversion, is a learned response to eating spoiled or toxic food.
Etymology
The term "taste aversion" is derived from the English words "taste" and "aversion". "Taste" (/teɪst/) comes from the Old French "taster", meaning "to touch, feel, try", and "aversion" (/əˈvɜːrʒən/) comes from the Latin "aversionem", meaning "a turning away".
Definition
Taste aversion is a type of conditioned response where an individual develops a strong resistance towards a particular food. This usually occurs after the consumption of the food has resulted in sickness or discomfort. It is a survival mechanism that has evolved to make us avoid foods that have previously made us ill.
Related Terms
- Conditioned response: A learned response to a previously neutral stimulus.
- Unconditioned stimulus: A stimulus that naturally triggers a response.
- Conditioned stimulus: A previously neutral stimulus that, after becoming associated with the unconditioned stimulus, eventually comes to trigger a conditioned response.
- Garcia effect: Another term for taste aversion, named after the psychologist John Garcia who conducted extensive research on the subject.
See Also
External links
- Medical encyclopedia article on Taste aversion
- Wikipedia's article - Taste aversion
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