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Log in through your institution journal article Augmentation: Synergistic Conditioning in Taste-Aversion LearningCurrent Directions in Psychological Science Vol. 9, No. 5 (Oct., 2000) , pp. 164-168 (5 pages) Published By: Sage Publications, Inc. https://www.jstor.org/stable/20182657 Read and download Log in through your school or library Alternate access options For independent researchers Read Online Read 100 articles/month free Subscribe to JPASS Unlimited reading + 10 downloads Abstract Recent work in taste-aversion learning has revealed a new phenomenon in classical conditioning. When a preconditioned gustatory cue (taste or odor) is conditioned in compound with a second gustatory cue, conditioning to the second cue is augmented. This enhanced conditioning of the second cue is noteworthy because studies with other forms of classical conditioning have shown blocked conditioning to the second cue. This new phenomenon has been termed augmentation, and it has implications for the study of taste and odor interactions, formal models of learning, and clinical interventions with cancer patients. Journal Information Current Directions in Psychological Science reviews current trends and controversies in psychology. It contains concise reviews of research in all subdisciplines of scientific psychology. Written by leading experts in terms that are accessible outside of their particular subspecialties, the reviews published in Current Directions in Psychological Science cover such current topics as theory of mind, neural bases of memory, face recognition, expression of emotion, cognition and aging, and attachment and personality in mammals. Publisher Information Sara Miller McCune founded SAGE Publishing in 1965 to support the dissemination of usable knowledge and educate a global community. SAGE is a leading international provider of innovative, high-quality content publishing more than 900 journals and over 800 new books each year, spanning a wide range of subject areas. A growing selection of library products includes archives, data, case studies and video. SAGE remains majority owned by our founder and after her lifetime will become owned by a charitable trust that secures the company’s continued independence. Principal offices are located in Los Angeles, London, New Delhi, Singapore, Washington DC and Melbourne. www.sagepublishing.com Rights & Usage This item
is part of a JSTOR Collection. How does conditioned taste aversion differ from typical classical conditioning?One way in which conditioned taste aversion is somewhat different from the basic classical conditioning procedure is that it can result after one pairing. It usually requires several pairings of the NS and US for the NS to become a CS and elicit a response.
Which way are conditioned taste aversions unusual compared to other learning?Conditioned Taste Aversion (CTA) is the readiness to associate the taste of food to illness (a type of CC). CTA is unique compared to other forms of CC because it only takes one association for the conditioning to occur (sticks the first time).
What is unique about taste aversion?This is considered an adaptive trait or survival mechanism that enables the organism to avoid poisonous substances (e.g., poisonous berries) before they cause harm. The aversion reduces consuming the same substance (or something that tastes similar) in the future, thus avoiding poisoning.
What is a conditioned taste aversion What features of classical conditioning does conditioned taste aversion involve?Conditioned taste aversion is a learned association between the taste of a particular food and illness such that the food is considered to be the cause of the illness. As a result of the learned association, there is a hedonic shift from positive to negative in the preference for the food.
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What makes a conditioned taste aversion unusual compared to traditional classical conditioning?
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