Food Likes and Dislikes
Annual Review of NutritionPublished 1 July 1986
Paul Rozin, TERESA ANNE VOLLMECKE
Citations479
SJR quartileQ1
SJR score4.43
SNIP3.62
Generate an AI Snapshot to get a quick, structured summary of this paper.
Study Snapshot
ObjectiveStudy objective
MethodsResearch methodology
PopulationPopulation studied
Sample sizeSample sizes
OutcomesStudy outcomes here
ResultsStudy results comes here
LimitationsResearch study limitations comes here
A concise AI-generated summary of the paper will appear here once you click Generate AI Snapshot.
TL;DR
Good-Tasting versus Beneficial Substances: Learning to Like Foods : Learning to like Foods 442 Acquired Likes for Initially Unpalatable Substances .
Abstract
The objective of this review is to provide an overview of intermittent fasting regimens, summarize the evidence on the health benefits of intermittent fasting, and discuss physiological mechanisms by which intermittent fasting might lead to improved ...Read More
Keywords
Agricultural and Biological SciencesMedicine
Journal of Personality and Social PsychologyAttitudinal effects of mere exposure.
6,649 Citations1968Robert B. Zajonc
Psychological ReviewSelf-perception: An alternative interpretation of cognitive dissonance phenomena.
2,962 Citations1967Daryl J. Bem
A theory of self-percepti on is proposed to provide an alternative interpretation for several of the major phenomena embraced by Festinger's theory of cognitive dissonance and to explicate some of the secondary patterns of data that have appeared in dissonance experiments.
SciencePhysiological Role of Pleasure
1,521 Citations1971Michel Cabanac
The existence of alliesthesia implies the presence of internal signals modifying the concious sensations aroused from peripheral receptors, and it is necessary to question the existence of sensations aroused by direct stimulation of central receptors, such as hypothalamic temperature detectors, osmoreceptors, and others.
ScienceBehavioral Regulation of the Milieu Interne in Man and Rat
1,123 Citations1974John García, Walter G. Hankins +1 more
American PsychologistThe opponent-process theory of acquired motivation: The costs of pleasure and the benefits of pain.
935 Citations1980Richard L. Solomon
Physiology & BehaviorVariety in a meal enhances food intake in man
599 Citations1981Barbara J. Rolls, E. A. Rowe +4 more
Having a variety of foods presented in succession during a meal enhances intake, and the more different the foods are the greater the enhancement is likely to be.
ScienceTheory and Observation in Cultural Transmission
475 Citations1982Luigi Luca Cavalli-Sforza, Marcus W. Feldman +2 more
A survey designed to evaluate the importance of some components of cultural transmission on a variety of traits showed that religion and politics are mostly determined in the family, a mode of transmission which guarantees high evolutionary stability and maintenance of high variation between and within groups.
American Journal of Clinical NutritionLong-term reduction in dietary sodium alters the taste of salt
382 Citations1982GK Beauchamp, Karl Engelman
It is demonstrated that the preferred level of salt in food is dependent on thelevel of salt consumed and that this preferred level can be lowered after a reduction in sodium intake.
AppetiteCalorie compensation and sensory specific satiety: Evidence for self regulation of food intake by young children
362 Citations1986Leann Lipps Birch, Mary Deysher
Children showed much clearer evidence for caloric compensation than did the adults and adults' preferences for the food eaten declined relative to foods not eaten, providing the first evidence of sensory specific satiety in children.
Developmental PsychologyFamily resemblance in attitudes to foods.
319 Citations1984Paul Rozin, April Fallon +1 more
AppetitePleasantness changes and food intake in a varied four-course meal
290 Citations1984Barbara J. Rolls, P.M. Van Duijvenvoorde +1 more
It is concluded that sensory-specific satiety and the effect of variety in enhancing food intake can operate throughout a meal with four very different foods, and that there are interactions between foods similar in savoriness or sweetness.
Learning and MotivationConditioned enhancement of human's liking for flavor by pairing with sweetness
245 Citations1983Debra A. Zellner, Paul Rozin +2 more
Psychological BulletinDevelopment of taste perception in humans: Sensitivity and preference throughout the life span.
221 Citations1981Beverly J. Cowart
There is a need to employ measurement techniques that are minimally affected by developmental changes in attention, motivation, and other nonsensory factors and increased investigative effort should be directed toward the study of possible developmentalChanges in suprathreshol d perception.
American Journal of PsychiatryTaste Aversions in Man
207 Citations1974Jane Garb, Albert J. Stunkard
A survey of 696 subjects revealed that taste aversions may be acquired by a special kind of learning that has previously been demonstrated clearly only in animals.
Behaviour Research and TherapyThe acquisition of taste aversions in humans
169 Citations1981A. W. Logue, Iris Ophir +1 more
The data were quite similar to laboratory taste aversion data collected using other species and can help in optimizing taste aversion treatments of eating and drinking disorders.
AppetiteThe special role of nausea in the acquisition of food dislikes by humans
163 Citations1982Marcia L. Pelchat, Paul Rozin
This is one of the first cases where a well defined event has been shown to produce a stable change in affective response to an associated object.
American Journal of Clinical NutritionTaste perception of sodium chloride in relation to dietary intake of salt
151 Citations1982RM Pangborn, S. Pecore
The experiments demonstrated that 1) discrimination, sensitivity, perceived intensity, preference, and hedonic responses to salt were independent behavioral measures; 2) few sensory measures were related to estimated salt intake; and 3) patterns of response to saltiness could not be extrapolated from water solutions to the more complex juice.
Ecology of Food and NutritionThe socio‐cultural aspects of nutrition
146 Citations1972Igor de Garine
Man's nutritional behavior should be studied not only from the physiological and psychological standpoint but also from the socio‐cultural point of view, as general correlations may seem obvious between food, nutrition and various cultural factors as they appear in the authors' society.
NatureTaste Thresholds and Food Dislikes
144 Citations1961Roland A. Fischer, F. Griffin +2 more
Individual differences in the ability to taste certain classes of compounds may be one determinant of food rejections.
ScienceCross-cultural differences in simple taste preferences
141 Citations1975HW Moskowitz, V Kumaraiah +3 more
A population of Indian laborers who show high preferences for sour and bitter tastes has been studied, which suggests that dietary history may alter preferences for simple taste stimuli without affecting the gustatory system.
AppetiteTime of day influences food acceptability
113 Citations1984Leann L. Birch, Jane Billman +1 more
Journal of Nutrition EducationThe child's conception of food: The development of categories of acceptable and rejected substances
92 Citations1986Paul Rozin, April Fallon +1 more
Children ranging in age from 3 years and 6 months to 12 years and 5 months and young adults sorted 23 pictures of a variety of edible and inedible items according to 13 different attributes to determine the degree to which the children understood adult motivations for acceptance and rejection of food.
Journal of Food ScienceMeasurement of Taste Intensity and Degree of Liking of Beverages by Graphic Scales and Magnitude Estimation
91 Citations1983Maria Giovanni, Rose Marie Pangborn
AppetiteShort-term intake of overweight individuals and normal weight dieters and non-dieters with and without choice among a variety of foods
80 Citations1980Patricia Pliner, Janet Polivy +2 more
In the first study, obese, normal weight dieting, and normal weight non-dieting male subjects were presented with a meal consisting either of a variety of foods or of a single food, and the effect may have been mediated by differential decreases in palatability in the variety and no variety conditions.
Annals of Internal MedicineModification of Salt Taste
76 Citations1983Gary Beauchamp, MARY BERTINO +1 more
Moderate decreases in dietary sodium of 2 months or more are followed by a decrease in the concentration of salt in food judged most pleasant, and recent studies show that changes in dietary Sodium consumption are following by taste changes.
Academic Press eBooksCarbohydrate sweeteners in foods and nutrition
75 Citations1980Pekka Koivistoinen, Lea Hyvönen
Chemical SensesRated taste perception in two cultural groups
74 Citations1983Mary Bertino, Gary K. Beauchamp +1 more
PubMedA twin study examining the genetic influence on food selection.
67 Citations1983Magdalena Krondl, P. Coleman +2 more
Environmental adaptation and learning, unmeasured in the present study, would appear to exert a stronger influence than the genetic component on food-related behaviour.
Journal of Comparative and Physiological PsychologyReversal of innate aversions: Attempts to induce a preference for chili peppers in rats.
65 Citations1979Paul Rozin, Leslie Gruss +1 more
It is concluded that in contrast to humans, it is extremely difficult to reverse innate aversions in rats.
AppetiteSome like it hot: A temporal analysis of hedonic responses to chili pepper
62 Citations1982Paul Rozin, Lori Ebert +1 more
The cross-sectional data suggest a developmental sequence for the acquisition of a liking for chili pepper, and a system for categorizing hedonic responses to chili pepper is suggested.
Journal of Testing and EvaluationContextual Effects in Category Ratings
59 Citations1983Harry T. Lawless
AppetiteAn Adjustment Error in Optimization of Taste Intensity
39 Citations1985Richard D. Mattes, Harry T. Lawless
In a currently popular method of adjustment for assessing optimal preferred levels of tastants in foods, a robust perceptual error was observed when subjects concentrated a dilute beverage to optimal taste, the final concentration was reliably lower than when diluting a concentrated beverage.
Perception & PsychophysicsDetection and apparent taste intensity of salt—acid mixtures in two media
38 Citations1967Rose Marie Pangborn, Ida M. Trabue
Bulletin of the Psychonomic SocietyWhen familiarity breeds contempt, absence makes the heart grow fonder: Effects of exposure and delay on taste pleasantness ratings
36 Citations1975David J. Stang
Journal of Nutrition EducationA method for describing food beliefs which may predict personal food choice
31 Citations1981Alan Bell, Alan M. Stewart +2 more
Psychonomic SciencePleasantness of odors as a function of the immediate stimulus context
24 Citations1965Arthur Sandusky, Allen Parducci
Journal of Nutrition EducationFood habits: A selected annotated bibliography
24 Citations1973Christine S. Wilson
A handbook of references, 1928–1972, for all concerned with better understanding of man's eating customs.
PubMedRole of specific postingestional effects and medicinal context in the acquisition of liking for tastes.
14 Citations1985Patricia Pliner, Paul Rozin +2 more