The objective of the present study was to evaluate the effects of coffee intake with and without caffeine on feeding behavior in rats. Sixteen rats was exposed to 2g, 3g, 4g and 5g of coffee with caffeine and without caffeine diluted in 200ml of water. Subjects were assigned to 4 groups conformed by 2 females and 2 males each one. Groups 1 and 2 were exposed to coffee with caffeine and groups 3 and 4 to coffee without caffeine. Exposed to coffee for groups 1 and 3 was of ascending form (2 g, 3 g, 4 g, and 5 g) and for groups 2 and 4 of descendent form (5 g, 4 g, 3 g and 2 g). The experiment was divided in 9 phases. Phases 1, 3, 5, 7 and 9 lasted of 10 days, in each one were provided 200ml of water and 50g food. Phases 2, 4, 6 and 8 lasted of 5 days; in each one provided the concentrations of coffee and 50g food. The results showed that the low concentrations of coffee registered a greater consumption in comparison with the high concentrations in both conditions (ascending and descendent). On the other hand, coffee without caffeine was more consumed than coffee with caffeine. Key words: rats, coffee, intake, feeding behavior.

This study evaluated the effects of non-explicit audiovisual instructions on feeding behaviour. Five adults between 19 and 24 years-old participated as subjects, which were exposed at nutritional (fruit and water) or no nutritional (chips and soda) foods during two experimental phases. Subjects were videotaped and exposed to two video programs in different phases. In the first phase, subjects were exposed to a musical video, in the second phase subjects were exposed to a program about health eating habits. The results showed that non-explicit audiovisual instructions modified feeding behaviour. However, will be necessary evaluate if these modification could persist for longer time. 

This study evaluated effects of nutritional information about fruits and vegetables consumption. Participants were 25 children between 3 and 5 years-old, which were exposed at high and low nutritional foods. Subjects were divided in two groups (experimental and control) and exposed to four phases. Experimental group received nutritional information about dietetic habits, nutritional facts and benefits of fruits and vegetables consumption. Results showed that nutritional information modified the eating behaviour. Non-nutritious food consumption diminished, but fruits and vegetables consumption not increased. Data suggest that nutritional information modifies eating behaviour development in preschoolers, but is necessary a suitable duration and frequency with adequate reinforced in house through model of parents. Key words: fruits, vegetables, nutritional information, consumption, nutritious food, non-nutritious food.

A brief history about theoretical and experimental contributions is described of researches to the development of the experimental psychology. In the first part, a revision of the beginnings of the psychophysic and experimental psychology appears. Later, the most important contributions are characterized those studies that involved the studies in psychology animal, structural and functional, finalizing with the Watson and Skinner's behaviorist proposal as the method to study the psychological phenomena. Finally, we discussed the utility of the laboratory studies from the perspective of experimental analysis of behavior, emphasizing the reaches and development in the United States and diverse countries of Latin America Key words: Experimental psychology, history, development, study of the conduct.

Animals and humans consumed more food when they are exposed to buffet diet respect registered intake in monotonous diet. The objective of this work was to evaluate the food intake response of humans exposed to three variety foods after they were exposed to only one variety food. The participants were divided in three groups who had paste available in just one type (form, color or taste) and in a second session it was available the same food but with three different versions. Results showed that participants consume more food when it was shown in three different varieties of color and taste respects the intake recorded when only it was showed only one variety. Results confirm that variety and food appearance represent signals that stimulate the ingestive response increase. Key words: variety, form, color, taste, food intake.