Conditioned taste aversion [[electronic resource] ] : behavioral and neural processes / / edited by Steve Reilly, Todd R. Schachtman

• Pubblicazione: Oxford ; ; New York, : Oxford University Press, 2009
• Descrizione fisica: 1 online resource (593 p.)
• Disciplina: 152.1/67
• Soggetto topico: Taste; Aversive stimuli
• Altri autori: ReillySteve SchachtmanTodd R
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Contents; Foreword; Contributors; Part I. Introduction and Historical Significance; Part II. Behavioral Processes; Part III. Neural Analysis and Physiological Mechanisms; Part IV. Clinical Application of Research and Target Populations; Author Index; Subject Index
• Sommario/riassunto: Conditioned taste aversion is arguably the most important learning process that humans and animals possess because it prevents the repeated self-administration of toxic food. It has not only profoundly influenced the content and direction of learning theory, but also has important human nutritional and clinical significance. In addition to its direct relevance to food selection, dietary habits, and eating disorders, it is significant for certain clinical populations that develop it as a consequence of their treatment. The study of conditioned taste aversions has invigorated new theory and rese
• Titolo autorizzato: Conditioned taste aversion
• ISBN: 0-19-772968-1; 1-281-94439-4; 9786611944391; 0-19-971685-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910782743903321
• Lo trovi qui: Univ. Federico II