How food preferences are learned: laboratory animal models.

  title={How food preferences are learned: laboratory animal models.},
  author={Anthony Sclafani},
  journal={The Proceedings of the Nutrition Society},
  volume={54 2},
Food selection represents a major challenge for omnivorous species. Faced with a variety of potential foodstuffs, many beneficial and some deleterious, the omnivore must decide which to eat and which to reject. The select-reject decision process involves an evaluation of the sensory characteristics of the foodstuff, particularly its flavour (i.e. taste, odour and texture). Innate predispositions such as a sweet-taste preference and bitter-taste aversion influence this process. With experience… CONTINUE READING

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