aversion

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Related to aversions: disgusts

aversion

(ə-vûr′zhən)
n.
The avoidance of a thing, situation, or behavior because it has been associated with an unpleasant or painful stimulus.

aversion

(ă-vĕr′zhŏn, shŏn) [L. aversio, a turning away from]
A strong feeling of dislike or repugnance.
References in periodicals archive ?
More importantly, by using local analysis, we may associate the downside risk premium with one or more of the measures of downside risk aversion. Specifically, we wish to show that, for two agents with different downside risk aversion, the more downside risk-averse agent will pay a higher downside risk premium to avoid the risk.
This paper contributes to the above literature assessing the role of the inflation aversion as a factor of resilience with respect to exogenous shocks potentially able to destabilize the monetary union.
Context dependency of conditioned aversions to water and sweet tastes.
In the present experimental series we are going to focus on context-switch effects after simple acquisition of taste aversion learning in rats.
Conditioned food aversion can be used in ruminants to avoid eating poisonous plants (RALPHS AND OLSEN, 1990; PFISTER et al., 2002; ALMEIDA et al., 2009; PIMENTEL et al., 2012).
The influence of flavor preexposure and test interval on conditioned taste aversions in rats.
"I originally got into a lot of trouble in psychology for studying conditioned taste aversions, but this has become a broad and very exciting area of research," Garcia remarks.
But her research also indicates that not only do the learned aversions to chemotherapy-associated foods exist but "that tumor growth may also suppress appetite indirectly by producing chronic symptoms which act as ...
In short, there appears to be an intriguing difference in the source of the target flavor sufficient for the acquisition of preferences as opposed to aversions: For preferences the flavor may be experienced by the demonstrator and some remnant of it sensed by the observer, but for aversion the target flavor must be directly sensed by the observer.