Generalization, in psychology, the tendency to respond in the same way to different but similar stimuli. For example, a dog conditioned to salivate to a tone of a particular pitch and loudness will also salivate with considerable regularity in response to tones of higher and lower pitch.

Association in psychology refers to a mental connection between concepts, events, or mental states that usually stems from specific experiences. Associations are seen throughout several schools of thought in psychology including behaviorism, associationism, psychoanalysis, social psychology, and structuralism.

Associative learning is the ability of living organisms to perceive contingency relations between events in their environment. It is a fundamental component of adaptive behavior as it allows anticipation of an event on the basis of another.

In psychology, extinction refers to the gradual weakening of a conditioned response that results in the behavior decreasing or disappearing. In other words, the conditioned behavior eventually stops. For example, imagine that you taught your dog to shake hands. Over time, the trick became less interesting.

Extinction procedures apply the “principle of extinction” which proposes that because behaviours occur for a reason – they get us things we want – if we stop getting what we want after we engage in a certain behaviour then that behaviour will eventually stop occurring because it no longer serves any purpose for us.

When you ring the bell, your dog runs to the kitchen and sits by his food bowl. After the response has been conditioned, you stop presenting food after ringing the bell. Over time, the response becomes extinguished, and your dog stops responding to the sound.

A taste aversion is a tendency to avoid or make negative associations with a food that you ate just before getting sick. Many people have taste aversions and they’re often the subject of conversations about food.

A food aversion is a psychological repulsion to a particular food. From fish, to eggs, to broccoli, to liver, there are a lot of common aversions out there. It could be the smell, the taste, the texture, the appearance, or anything else that makes it just about impossible for you to eat it.

Food neophobia is generally regarded as the reluctance to eat, or the avoidance of, new foods. In contrast, ‘picky/fussy’ eaters are usually defined as children who consume an inadequate variety of foods through rejection of a substantial amount of foods that are familiar (as well as unfamiliar) to them.

Energy Loss. You may feel tired and weak if you cut meat out of your diet. That’s because you’re missing an important source of protein and iron, both of which give you energy. The body absorbs more iron from meat than other foods, but it’s not your only choice.

Cancer treatment

1. Try cold foods, which may be easier to taste than hot foods.
2. Drink plenty of fluids.
3. Brush your teeth before and after eating.
4. Ask your doctor to recommend products that may help with dry mouth.
5. Mints, gum, and using plastic utensils instead of metal can help with temporary metallic taste.

Treatment and home remedies

1. regular dental care, such as brushing, flossing, and using an antibacterial mouthwash.
2. chewing sugar-free gum to keep saliva moving in the mouth.
3. drinking plenty of fluids throughout the day.

Research has demonstrated that our abilities to detect low (read: weak) concentrations of both smell and taste stimuli are significantly impeded by stress. The longer or more severe the stress, the more impaired our abilities to smell and taste.

Staying hydrated According to Evan Reiter, M.D., an otolaryngologist at Virginia Commonwealth University’s Eye & Ear Specialty Center in Richmond, dry mouth — whether due to medication or simply dehydration — can adversely affect your sense of taste.

Bland or no taste: o Include sour or tart foods or fluids to stimulate the taste buds. o Flavour foods with condiments (barbecue sauce, mustard, ketchup, mint, soy sauce, pickles, chutneys). o Try more flavourful foods (salsa, marinated meats, aged cheeses) or add fats or sauces when making foods.