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Improves food choices
- Regulation of craving (ROC) training — a mechanism-based intervention developed at Yale University, USA, by Hedy Kober and colleagues — improves food choices and reduces calorie intake, according to new research.
www.nature.com/articles/s41574-018-0138-6Training your brain can improve food choice | Nature Reviews ...
Studies 1 and 2 showed that cognitive strategies can increase craving for healthy foods, reduce craving for unhealthy foods, and alter subjective valuation of foods (WTP) across BMI. Notably, the POSITIVE and NEGATIVE strategies were both effective compared with LOOK.
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self-control is changing the subjective value of choice...
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In Studies 3 and 4, we demonstrate that brief training in cognitive strategies (“Regulation of Craving Training”; ROC-T) increases subsequent healthy (vs. unhealthy) food choices. This was striking because this change in food choices generalized to nontrained items.
Dec 4, 2018 · Regulation of craving (ROC) training — a mechanism-based intervention developed at Yale University, USA, by Hedy Kober and colleagues — improves food choices and reduces calorie intake,...
- Alan Morris
- nrendo@nature.com
- 2019
Next, we review our recent development of a novel ROC-based intervention that trains individuals to use cognitive strategies to regulate craving, with promising effects on subsequent food choice and caloric consumption. We end by discussing future directions for this important line of work.
Aug 1, 2020 · In our own work testing regulation of craving training (ROC-T), we found that the NEGATIVE ROC-T and POSITIVE ROC-T condition were equally effective in improving food choice across three of four studies [44].
- Wendy Sun, Hedy Kober
- 2020
Aug 25, 2021 · Inhibitory control training effects on behaviour (e.g. ‘healthier’ food choices) can be driven by changes in affective evaluations of trained stimuli, and theoretical models indicate that changes in action tendencies may be a complementary mechanism.
Results show that the ROC-T intervention increases healthy food choices under stress and no-stress conditions. The HDDM results reveal a significant two-way interaction for non-decision time (Bayes factor, BF = 32.722) and initial bias (BF = 27.350).
