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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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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
We first demonstrated that cognitive strategies decrease craving for unhealthy foods by emphasizing their negative consequences, increase craving for healthy foods by emphasizing their positive benefits, and importantly, change food valuation (willingness to pay) for both healthy and unhealthy foods [44].
Nov 27, 2018 · 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.
- Rebecca G Boswell, Wendy Sun, Shosuke Suzuki, Hedy Kober
- 2018
Across two studies, we demonstrate that cognitive strategies decrease craving for unhealthy foods, increase craving for healthy foods, and modulate subjective valuation.
In Studies 1 and 2, we show that cognitive strategies also increase craving for healthy foods by emphasizing their positive benefits, and change food valuation (willingness to pay) for both healthy and unhealthy foods.
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Does ROC training increase healthy food choices?
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).
