Evaluation of Three Pour Training Procedures for Beer, Wine, and Liquor

Author

Makenzie C. Heatherly, University of Alaska AnchorageFollow
Mychal A. Machado, University of Alaska AnchorageFollow
Bethany G. Munden, University of Alaska AnchorageFollow

Volume

29

Number

1

Department

Dept. of Psychology

Publisher

University of Tennessee at Chattanooga

Place of Publication

Chattanooga (Tenn.)

Date

2023

Abstract

The purpose of this study was to determine if stimulus fading, verbal feedback, and superimposition training would improve college students’ acquisition, maintenance, and generalization of accurate pours of beer, wine, and liquor. Twenty participants were assigned to stimulus fading (n = 5), verbal feedback (n = 5), superimposition training (n = 5), or a repeated-pouring condition (n = 5). Pour accuracy served as the primary dependent measure and was defined as pouring within 10% of a standard serving of each alcohol type. Pour accuracy was assessed before training, immediately after training, and 1 week and 30 days following training using single-subject designs. Data was then analyzed at the group level to detect patterns across participants. Results show participants poured each alcohol type accurately after one or two rounds of training, but evidence of maintenance and generalization were infrequently observed. Implications for future assessments, training, and alcohol education programs are discussed.

Keyword

stimulus fading; verbal feedback; superimposition training; free-pour assessments; alcohol education

Discipline

Psychology

Document Type

article

DCMI Type

Text

Language

English

Rights

http://rightsstatements.org/vocab/InC/1.0/

License

http://creativecommons.org/licenses/by/4.0/

Recommended Citation

Heatherly, Makenzie C.; Machado, Mychal A.; and Munden, Bethany G. (2023) "Evaluation of Three Pour Training Procedures for Beer, Wine, and Liquor," Modern Psychological Studies: Vol. 29: No. 1, Article 12.
Available at: https://scholar.utc.edu/mps/vol29/iss1/12