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dc.contributor.advisorBatsell, W. Robert, 1963-
dc.contributor.authorSnip, R. Gerrit
dc.descriptioniv, 52 p.en_US
dc.description.abstractThe present study compared three types of food rejections in humans: forced consumption episodes (a situation in which an individual demands that another person consumes a specific food or beverage against his/her will), taste aversions (the reluctance to consume a food or liquid associated with an illness), and taste dislikes (an unlearned rejection of a food or beverage because of its sensory characteristics [taste, smell, appearance, or texture]). Of the 153 individuals initially surveyed, 32 responses qualified for within-participant analysis. Across-participant results confirmed earlier research on human food rejections. In general, the rejection currently causing the most discomfort for participants was the taste aversion rejection, and the taste dislike rejection was found to be the most important in forming current eating/drinking habits. The type of food rejection that caused the least discomfort for participants today was the taste dislike rejection, and the forced consumption rejection was the least important in forming current eating/drinking habits.en_US
dc.relation.ispartofKalamazoo College Psychology Senior Individualized Projects Collection
dc.relation.ispartofseriesSenior Individualized Projects. Psychology.;
dc.rightsU.S. copyright laws protect this material. Commercial use or distribution of this material is not permitted without prior written permission of the copyright holder. All rights reserved.
dc.titleA Preliminary Comparison of Food Rejections in Humansen_US
KCollege.Access.ContactIf you are not a current Kalamazoo College student, faculty, or staff member, email to request access to this thesis.

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  • Psychology Senior Individualized Projects [722]
    This collection includes Senior Individualized Projects (SIP's) completed in the Psychology Department. Abstracts are generally available to the public, but PDF files are available only to current Kalamazoo College students, faculty, and staff.

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