Dietary flavor acceptance in infant rats established by association with effects of nutrient composition

Rat pups come to accept a starch-containing diet and to prefer its flavor or other sensory properties, even when they also have access to the laboratory chow on which their mother is maintained. Protein induces acceptance somewhat more weakly, triglyceride not at all under the conditions used. Nutrient-free material becomes aversive. It is concluded that at least part of the acceptability of a food is an augmentation of its power to elicit ingestatory reactions which has been established by the contingency of physiological effects of ingested carbohydrate or protein on experiences of that foodstuff’s distinctive sensory qualities.