Regular ArticleHuman Flavor-Aversion Learning: A Comparison of Traditional Aversions and Cognitive Aversions☆,☆☆
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An implicit priming intervention alters brain and behavioral responses to high-calorie foods: A randomized controlled study
2022, American Journal of Clinical NutritionThe multidimensional nature of food neophobia
2021, AppetiteCitation Excerpt :Distinct learning mechanisms might be used to navigate meat-specific risks as well. Self-report data shows that the majority of food aversions comes from foods of animal origin (Batsell Jr. & Brown, 1998; Rozin & Fallon, 1987). Further, initial evidence indicates that people more readily learn to associate pathogen cues with meats than with plants or beverages (Tybur et al., 2016).
The relationship between caregivers' feeding practices and children's eating behaviours among preschool children in Ethiopia
2021, AppetiteCitation Excerpt :An Australian prospective study, however, found no relationship between pressure to eat and food fussiness (Gregory et al., 2010a). Children who are forced to consume certain foods develop a “cognitive aversion” to those foods because they associate them with a negative feeding experience (Batsell & Brown, 1998). The cognitive aversion may also apply to the general experience of trying new foods (Gregory et al., 2010a).
Thought for food: Cognitive influences on chemosensory perceptions and preferences
2020, Food Quality and PreferenceCitation Excerpt :Other apparently automatic processes have been identified, including aversion following the pairing of flavours with bouts of exercise – an effect thought to be related to the body’s net loss of energy (Havermans, Salvy, & Jansen, 2009). While many food/flavour aversions in humans develop automatically, there are exceptions that involve associations between foods and either feelings of disgust or negative information about the food (Batsell & Brown, 1998). For some, reactions to certain foods are clearly sufficiently potent to produce an aversion without the consumption of the food, or even in the absence of direct contact with it.
Towards a situational taxonomy of comfort foods: A retrospective analysis
2019, AppetiteCitation Excerpt :Next, the comfort food questionnaire was posted on MTurk. Based on previous experience with retrospective questionnaires (Batsell & Brown, 1998; Batsell et al., 2002), we set a sample size of over 300 individuals. Also, because funding was available for 332 MTurk workers, we terminated data collection once we reached that number of respondents.
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The authors thank Debbie Kinsley-Weatherwax and Monika Miller for their contributions and efforts on this project.
Address correspondence and reprint requests to Robert Batsell, Department of Psychology, Southern Methodist University, Dallas, TX 75275 USA. E-mail:[email protected].
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N. S. BravemanP. Bronstein