<Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (December 2006) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (December 2006) (Learn how and when to remove this template message) </Td> </Tr> <P> Conditioned taste aversion occurs when an animal associates the taste of a certain food with symptoms caused by a toxic, spoiled, or poisonous substance . Generally, taste aversion is developed after ingestion of food that causes nausea, sickness, or vomiting . The ability to develop a taste aversion is considered an adaptive trait or survival mechanism that trains the body to avoid poisonous substances (e.g., poisonous berries) before they can cause harm . The association reduces the probability of consuming the same substance (or something that tastes similar) in the future, thus avoiding further poisoning . It is an example of classical or "Pavlovian" conditioning . </P>

Who studied learned taste aversions and what are they