Food‐conditioned Eating Preferences and Aversions with Interoceptive Elements: Conditioned Appetites and Satieties

The adaptive importance of acquired feeding habits has long been acknowledged in research on obesity 1 and animal foraging 2 for example. Yet so few experiments have measured learning under physiologically and ecologically normal conditions that there is insufficient information for effective applications in the clinic and everyday life, 3 the foods 4 or Pharmaceuticals 5 industries, or animal husbandry. 6 Nevertheless, it has been established that normal feeding in the laboratory rat is associatively conditioned by nutritional consequences. 7–11 Occasionally, aversions are conditioned. However, what is usually learned is facilitation of feeding (T able 1), which accounts for much of the incentive to forage and the palatability of foods and drinks. 13