The basic tastants in aversion conditioning: Evidence for sensory preconditioning and not potentiation     

Privitera GJ  Capaldi ED 《Learning & behavior》2006,34(4):355-360

In Experiment 1, a potentiation paradigm was used to test the relative influence of odor and taste with two 2 basic tastants (i.e., salt and sweet) in conditioned aversion learning. Experiment 1 showed that aversions to tastants (salt or sweet presented in a manner by which it could be tasted) were established only in subjects trained with the tastant, not the odor (i.e., salt or sweet presented in a manner by which it could not be tasted). Experiment 2 demonstrated, with a sensory preconditioning procedure, that the expression of an aversion to tastants was dependent on previous tastant experience prior to odor aversion training. These results suggest that while subjects can smell salt and sweet solutions, these odors are neither sufficient nor necessary for the expression of a conditioned tastant aversion.  相似文献   

The influence of feedback of diagnosis and executive function skills on rates of false positive and false negative outcomes for ADHD     

Stacy L. Bender  Gregory J. Privitera 《Emotional and Behavioural Difficulties》2016,21(2):181-189

This study examined executive function (EF) skills and self-reported symptoms of ADHD. EF skills were measured to determine whether skills were different between groups that reported clinical levels of ADHD symptoms (clinical group) and nonclinical levels of ADHD symptoms (nonclinical group). EF skills in the nonclinical group were also investigated to determine whether differences existed for those who received false positive and negative feedback about an ADHD diagnosis. Results indicated statistically and clinically significant differences in EF skills between the clinical and nonclinical group. Participants in the nonclinical group who reported elevated scores on the ADHD screener after receiving false positive feedback had statistically significantly different EF function scores, but not clinically significant scores, compared to the participants in nonclinical group who received negative feedback.  相似文献   

Potentiation of taste and extract stimuli in conditioned flavor preference learning     

Capaldi ED  Privitera GJ 《Learning & behavior》2008,36(1):62-66

In these experiments, we investigated the nature of potentiation in the conditioned flavor preference paradigm. Almond and banana extracts, which have strong odor components, were combined with salt and saccharin (liked tastes; Experiment 1) or quinine and citric acid (disliked tastes; Experiment 2) in a flavor preference procedure that mixed these solutions with a caloric reinforcer (polycose). The results showed that liked tastes potentiated preference conditioning to extracts (Experiment 1), whereas extracts potentiated preference conditioning to disliked tastes (Experiment 2). In both experiments, the presumably less liked stimulus (i.e., the extract in Experiment 1 and the disliked taste in Experiment 2) was the potentiated cue.  相似文献