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Food cravings in a college population
The data provided a detailed description of perceptions regarding food cravings among college-age adults, but also underscored some of the limitations of self-report measures of food craving.
The phenomenology of food cravings
It is suggested that advances in the understanding of food cravings must address the problem of the definition and measurement of the craving state and proceed with recognition of the inadequacies of the ubiquitous assumption that cravings serve to identify and redress bodily needs.
Conditioned cues elicit feeding in sated rats: a role for learning in meal initiation.
Pavlovian conditioning was used to teach rats an association between an arbitrary external cue and food. Presentation of the conditioned cue elicited feeding by sated animals. The meal constituted
Facial expressions and genetic sensitivity to 6-n-propylthiouracil predict hedonic response to sweet
The results suggest that the sweet liker/disliker distinction is robust and valid, and that sensitivity to PROP may influence preference for sweet by altering the quality of sweet.
Stimulus-induced eating when satiated
It is suggested that the operations for eliciting stimulus-induced eating in sated subjects may be useful for future examinations of the psychological properties of craving.
Previous inflammation alters the response of the rat colon to stress.
Previous colitis rendered the colon more susceptible to effects of stress on enteric nerve function and also increased some parameters of inflammation in response to stress.
Hedonic response of sucrose likers and dislikers to other gustatory stimuli
The results indicate that the sweet liker/disliker distinction is a robust phenomenon which appears to generalize over, but is restricted to, sweet-tasting substances.
Meal initiation controlled by learned cues: Basic behavioral properties
It is established that learning contributes to meal initiation and that mechanisms based on learning do not require (but may interact with) internal energy depletion signals in the control of feeding.
Dissociation of palatability and calorie effects in learned flavor preferences
This finding demonstrates flavor-flavor conditioning in the context of postingestive stimulation by calories in thecontext of normal ingestion (i.e., self-paced oral intake of nutritive solutions).
Mechanisms of conditioned meal initiation
It is demonstrated that anticipatory (appetitive) and consummatory components of meal initiation can be dissociated and are controlled by different biological mechanisms.