Learning is defined as a relatively permanent change in knowledge or behavior that is the result of experience (Domjan, 60). Although most people think of learning regarding the knowledge we absorb from our lectures or a set of skills acquired through practice, these aspects represent only one component of learning phenomena learned during lecture, with this particular learning mechanism is called observational learning. In fact, learning is a broad topic that explains not just how we gain new knowledge and behavior, but a multitude of other psychological processes, such as social behaviors. Thus, learning is viewed as one of the most essential human capacities as it allows us to respond to changes and adjust appropriately. One type of learning that has had a significant influence in the school of thought called behaviorism is classical conditioning – a learning process that transpires as individuals draw associations between the environmental stimulus and a naturally occurring stimulus (Domjan, 60). This type of classical conditioning is evident in our day-to-day experiences.
My friends were shocked to hear I have never tried Mongolian food before. They insisted on taking me to their favorite Mongolian restaurant, and although I wasn’t particularly interested, I finally budged and joined them at the restaurant. During our dinner, we ordered a variety of different dishes that encapsulated a true Mongolian cuisine experience. While the food was delicious, about an hour later, I started to become extremely nauseous. Later that night, I became violently ill. I was debilitated until the next morning and had to go to the hospital. It was one of the most difficult and painful experience I have ever had. During my time at the hospital, I was informed that I was allergic to an additive called monosodium glutamate (MSG) which is present in a variety of Asian cuisine. Though I recovered fully after a few days, years later I still get an extremely unpleasant feeling at the sight or smell of Mongolian restaurants, even if mentioned in casual conversation. This experience highlights the learning phenomena entitled classical conditioning.
Classical conditioning, as explained by Ivan Pavlov, refers to “learning that occurs when a neutral stimulus becomes associated with a stimulus that naturally produces a behavior” (Eelen, 197). With classical conditioning, once the association is determined and learned, the previously neutral stimulus becomes sufficient enough to elicit the behavior (Eelen, 197). Within classical conditioning, psychologist concentrated in four important terms; unconditioned stimulus (US), unconditioned response (UR), conditioned response (CR), and conditioned stimulus (CS) (Eelen, 198). Here, the US refers to something that triggers a naturally occurring response, and UR refers to the naturally occurring response that stems from the unconditioned stimulus. Also, CS refers to the neutral stimulus that, after continued or repeatedly presented before the unconditioned stimulus, triggers a similar response as the US, while CR is the acquired response to a previously neutral stimulus (Eelen, 198). Classical conditioning develops in three phases; before conditioning, during conditioning, and after conditioning.
Before Conditioning
This phase of classical conditioning required a naturally occurring stimulus that automatically arouses a response. For instance in my case, feeling nauseated after consuming monosodium glutamate (MSG) in Mongolian food, is a naturally occurring stimulus. During this phase, therefore, the US results to a UR. For instance, the presented food containing MSG typically triggers nausea. At this point, there exists a neutral stimulus that evokes no response – yet. It is not until this neutral stimulus is paired with the US that a response is elicited.
During Conditioning
During this phase, the previously neutral stimulus is paired with the US. As a result, an association is learned between the neutral stimulus and the US. Thus, the once neutral stimulus morphs into a conditioned stimulus (CS). At this point onward, the subject is conditioned to respond to the CS. In my case, my allergy to the MSG present in Mongolian foods naturally triggered nausea. However, after the bad experience, I associated the Mongolian restaurant with the food, and thus just the sight of the Mongolian restaurants elicits a feeling of nausea. Sometimes this process takes time and multiple exposures, but in my situation, the experience was a case of intense conditioning.
After Conditioning
At this point, the association between the US and the CS is finally established, and the presence of CS alone will evoke a response even without the US (Domjan, 84). This response is therefore referred to as the conditioned response (CR). In my experience, the feeling of nausea is immediately triggered by the sight of a Mongolian restaurant.
As humans, we develop an aversion to foods that make us feel sick after consumption. A particular kind of food may make us feel sick, but classical conditioning teaches us to develop an aversion, as it results in sickness afterward. My allergy to MSG results in severe nausea and becoming sick, making nausea is, the unconditioned response, while MSG allergy is the unconditioned stimulus. After conditioning, the Mongolian restaurant, becomes the conditioned stimulus and triggers a similar response (nausea) as the MSG allergy.
We have learned in lecture that this food aversion does not last forever. Over time, one experiences "extinction" (Domjan, 246). That is, over time, the response to Mongolian foods (MSG presence) has diminished. At first, the nausea was extremely off-putting, but now, my reaction isn’t entirely as dramatic, but just feeling a bit nauseated. I know that if I consume any Mongolian food now, I will experience what is called “spontaneous recovery” – my response would reappear for a while, and with time, will become extinct again (Domjan, 249).
While I had only one bad experience with just one type of Mongolian food, I felt nauseated in the sight of any Mongolian meal, regardless of whether it was similar in taste or smell as any of the dishes I had that night. In classical conditioning, this tendency is referred to as generalization (Domjan, 213), and with it, a similar response (nausea) is often triggered by the sight or smell of any other similar foods. However, due to discrimination (ability to discriminate between a CS and another stimulus), the response exists but not nearly as strong (Domjan, 214).
Classical conditioning is beneficial to living organisms as it allows them to develop expectations that prepared them for both favorable and adverse events. For instance, during my first experience with the food, I became sick and discovered I was allergic to MSG present in Mongolian cuisines. I, therefore, learned to associate the Mongolian restaurants (CS) with the nausea (US), and therefore recognizing that consuming that food creates an adverse outcome, therefore teaching me to avoid those situations. In many other experiences in life, we make similar associations that help us to survive.