dor_id: 4136205

506.#.#.a: Público

590.#.#.d: El proceso de revisión por pares (doble-ciego), cuenta con la participación de investigadores nacionales e internacionales de alto nivel y probada calidad científica y metodológica

510.0.#.a: Sistema Regional de Información en Línea para Revistas Científicas de América Latina, el Caribe, España y Portugal (Latindex); Dialnet; Red de Revistas Científicas de América Latina y el Caribe, España y Portugal (Redalyc); SCOPUS; Scientific Electronic Library Online (SciELO); Consejo Nacional de Ciencia y Tecnología (CONACYT)

561.#.#.u: http://www.iztacala.unam.mx/

650.#.4.x: Medicina y Ciencias de la Salud

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336.#.#.3: Artículo de Investigación

336.#.#.a: Artículo

351.#.#.6: https://journals.iztacala.unam.mx/index.php/amta/index

351.#.#.b: Revista Mexicana de Trastornos Alimentarios

351.#.#.a: Artículos

harvesting_group: RevistasUNAM

270.1.#.p: Revistas UNAM. Dirección General de Publicaciones y Fomento Editorial, UNAM en revistas@unam.mx

590.#.#.c: Open Journal Systems (OJS)

270.#.#.d: MX

270.1.#.d: México

590.#.#.b: Concentrador

883.#.#.u: https://revistas.unam.mx/catalogo/

883.#.#.a: Revistas UNAM

590.#.#.a: Coordinación de Difusión Cultural

883.#.#.1: https://www.publicaciones.unam.mx/

883.#.#.q: Dirección General de Publicaciones y Fomento Editorial

850.#.#.a: Universidad Nacional Autónoma de México

856.4.0.u: https://journals.iztacala.unam.mx/index.php/amta/article/view/699/835

100.1.#.a: López Espinoza, Antonio; Martínez Moreno, Alma Gabriela; Aguilera Cervantes, Virginia Gabriela; Zepeda Salvador, Ana Patricia; Espinoza Gallardo, Ana Cristina; Housni, Fatima Ezahra; Bernal Gómez, Samantha Josefina; Santillano Herrera, Dalila

524.#.#.a: López Espinoza, Antonio, et al. (2022). Evaluation of taste aversion learning procedure for the generalization of aversion using palatable foods. Revista Mexicana de Trastornos Alimentarios; Vol. 12, Núm. 1, 2022; 53-60. Recuperado de https://repositorio.unam.mx/contenidos/4136205

245.1.0.a: Evaluation of taste aversion learning procedure for the generalization of aversion using palatable foods

502.#.#.c: Universidad Nacional Autónoma de México

561.1.#.a: Facultad de Estudios Superiores Iztacala, UNAM

264.#.0.c: 2022

264.#.1.c: 2022-07-01

653.#.#.a: feeding behavior; food aversion learning; palatable foods

506.1.#.a: La titularidad de los derechos patrimoniales de esta obra pertenece a las instituciones editoras. Su uso se rige por una licencia Creative Commons BY-NC-ND 4.0 Internacional, https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode.es, para un uso diferente consultar al responsable jurídico del repositorio por medio del correo electrónico editorrmta@campus.iztacala.unam.mx

884.#.#.k: https://journals.iztacala.unam.mx/index.php/amta/article/view/699

001.#.#.#: 121.oai:ojs.pkp.sfu.ca:article/699

041.#.7.h: eng

520.3.#.a: An experiment to evaluate the effectiveness of the taste aversion conditioning paradigm in the generalization of aversion with palatable foods was performed. Ten experimentally naive females Wistar rats and three types of foods were used a) standard purina rodent chow, b) vanilla flavor cookies and c) chocolate-flavored cookies. Subjects were divided into two groups. Using the taste aversion conditioning paradigm protocol, subjects were exposed to the types of food keeping an intake record. The experiment demonstrated that rats can acquire an aversion to palatable foods accompanied by a tendency to generalize, when using elements that share characteristics such as nutritional content and texture. In addition, the intake of a food that does not share the characteristics of texture, taste, smell and energy content with the one used for conditioning was not been affected. These findings indicate that the aversion generalization seems to depend on the properties of the food used.

773.1.#.t: Revista Mexicana de Trastornos Alimentarios; Vol. 12, Núm. 1 (2022): ENERO -JUNIO; 53-60

773.1.#.o: https://journals.iztacala.unam.mx/index.php/amta/index

022.#.#.a: ISSN impreso: 2007-1523

310.#.#.a: Semestral

300.#.#.a: Páginas: 53-60

264.#.1.b: Facultad de Estudios Superiores Iztacala, UNAM

doi: https://doi.org/10.22201/fesi.20071523e.2022.1.699

harvesting_date: 2023-11-08 13:10:00.0

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file_creation_date: 2022-06-30 16:43:01.0

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Artículo

Evaluation of taste aversion learning procedure for the generalization of aversion using palatable foods

López Espinoza, Antonio; Martínez Moreno, Alma Gabriela; Aguilera Cervantes, Virginia Gabriela; Zepeda Salvador, Ana Patricia; Espinoza Gallardo, Ana Cristina; Housni, Fatima Ezahra; Bernal Gómez, Samantha Josefina; Santillano Herrera, Dalila

Facultad de Estudios Superiores Iztacala, UNAM, publicado en Revista Mexicana de Trastornos Alimentarios, y cosechado de Revistas UNAM

Licencia de uso

Procedencia del contenido

Cita

López Espinoza, Antonio, et al. (2022). Evaluation of taste aversion learning procedure for the generalization of aversion using palatable foods. Revista Mexicana de Trastornos Alimentarios; Vol. 12, Núm. 1, 2022; 53-60. Recuperado de https://repositorio.unam.mx/contenidos/4136205

Descripción del recurso

Autor(es)
López Espinoza, Antonio; Martínez Moreno, Alma Gabriela; Aguilera Cervantes, Virginia Gabriela; Zepeda Salvador, Ana Patricia; Espinoza Gallardo, Ana Cristina; Housni, Fatima Ezahra; Bernal Gómez, Samantha Josefina; Santillano Herrera, Dalila
Tipo
Artículo de Investigación
Área del conocimiento
Medicina y Ciencias de la Salud
Título
Evaluation of taste aversion learning procedure for the generalization of aversion using palatable foods
Fecha
2022-07-01
Resumen
An experiment to evaluate the effectiveness of the taste aversion conditioning paradigm in the generalization of aversion with palatable foods was performed. Ten experimentally naive females Wistar rats and three types of foods were used a) standard purina rodent chow, b) vanilla flavor cookies and c) chocolate-flavored cookies. Subjects were divided into two groups. Using the taste aversion conditioning paradigm protocol, subjects were exposed to the types of food keeping an intake record. The experiment demonstrated that rats can acquire an aversion to palatable foods accompanied by a tendency to generalize, when using elements that share characteristics such as nutritional content and texture. In addition, the intake of a food that does not share the characteristics of texture, taste, smell and energy content with the one used for conditioning was not been affected. These findings indicate that the aversion generalization seems to depend on the properties of the food used.
Tema
feeding behavior; food aversion learning; palatable foods
Idioma
eng
ISSN
ISSN impreso: 2007-1523

Enlaces