#441 – FOCUS ON THE RIGHT NOW, NOT THE DISTANT FUTURE TO STAY MOTIVATED – KAITLEN WOOLLEY & PAUL STILLMAN

Featured

It’s a familiar start-of-the-year scene. You’ve committed to a healthier lifestyle and are determined that this time is going to be different. Your refrigerator is stocked with fruits and veggies, you’ve tossed out processed foods, and your workout routine is written in pen in your daily planner.

Yet, as you head out one morning, the tantalizing aroma of fresh doughnuts wafts through the air. How can you resist the call of this sugary treat and stick with your healthy choices?

Conventional wisdom, grounded in years of research, suggests that the best way to resist unhealthy choices is to think about the long-term consequences. For example, you could consider how the added sugar from eating too many doughnuts can lead to diabetes and obesity. Thinking about these long-term consequences, the argument goes, should help you avoid indulging right now and better stick to your goals.

However, in our combined 25 years of experience investigating people’s self-control behavior and motivation, we have learned that, in the heat of the moment, people often overlook distant outcomes, diminishing the effectiveness of strategies focused on the long term.

In response, we propose three approaches, backed by recent research, to help you stick to healthier habits.

To resist temptation, think short term

One strategy to avoid indulging is to consider the short-term consequences of unhealthy behavior. We tested this approach in seven studies with over 4,000 participants.

In one study, we invited university students to view one of two public service announcements detailing reasons to avoid energy drinks. One message emphasized long-term costs of drinking high-sugar energy drinks, such as diabetes and obesity. The other stressed short-term costs, such as anxiety and a sugar and caffeine crash.

Students then had a choice between receiving an energy drink or another attractive prize. Those who read about the short-term costs were 25% less likely to choose the energy drink than those who read about the long-term costs.

In another study with a similar setup, participants read about either the short-term costs of eating sugar, the long-term costs of eating sugar, or they did not read about any downsides. Everyone then had to choose a delivery of cookies or a tote bag. Those who read about the short-term costs were 30% less likely to choose the cookies than those who read about the long-term costs and 45% less likely than those who didn’t read about any detriments to sugar.

We found that emphasizing short-term costs can also help you avoid other temptations. For alcohol, think about how excessive drinking can lead to poor sleep and hangovers. For fast food, think about how it can make you feel bloated or give you indigestion.

In our studies, immediate effects were a stronger motivator than long-term consequences that could take decades to occur. The takeaway is simple: To avoid indulging, think short term.

Focus on the fun of healthy options

Avoiding unhealthy foods is one thing. On the flip side, can you nudge yourself toward consuming more healthy foods?

Research that one of us (Kaitlin) conducted with behavioral scientist Ayelet Fishbach found that prompting people to focus on the good taste – rather than the health benefits – of foods such as apples and carrots increased consumption in the lab and the real world. These findings were independently replicated in an intervention at five university dining halls that used food labels focused on either tastiness or healthfulness.

This strategy can also promote other healthy behaviors, such as exercise. In one study, Kaitlin asked gymgoers to choose a weightlifting workout from a list of similarly difficult routines. The participants who were instructed to select a fun exercise completed more reps than those told to pick an exercise most useful for their long-term fitness goals.

Immediate rewards that result from pursuing long-term goals improve your experience right now, although they often go unnoticed. For this reason, focusing on the immediate versus delayed benefits of behaviors such as healthy eating and exercise can increase intrinsic motivation, making a behavior feel like its own reward and resulting in the immersed-in-an-activity feeling called “flow.”

Timing the reward sweet spot

Starting healthy behaviors is one important piece of the puzzle; another is sticking with these behaviors over time. One strategy for persistence is to use rewards to stay committed.

Research led by marketing professor Marissa Sharif, along with Kaitlin, involving over 5,000 people across eight experiments found that small, regular rewards were more effective for cultivating long-term commitment to healthy behavior such as exercising and flossing than were large, occasional rewards. Think watching 20 minutes of a guilty pleasure TV show each day you work out, rather than waiting to the end of the week to watch 80 minutes of TV to reward yourself for those four workouts.

But there’s a twist: Rewarding yourself too early may backfire. It seems rewards are most effective when people have to work to unlock them, after which they become regular. In other words, putting in initial effort while not being rewarded, followed by small, continual perks, is the most effective way to structure rewards.

In a study on exercise, Marissa and Kaitlin followed exercisers as they engaged in four initial workouts that came with no rewards. Then a work-to-unlock-rewards group began to receive small, continual rewards for each subsequent workout. They ended up persisting longer and completing more workouts than people in a lump-sum group who received a larger, occasional reward for every four workouts they finished.

A similar effect was evident in a 12-day study on tooth flossing. People in the work-to-unlock-rewards group – three days of flossing without rewards followed by daily rewards – flossed for more days than those who received continual rewards right way. Those who had to commit extra effort to unlock the rewards flossed 15% more days.

These studies suggest people can strategically incorporate rewards – with a short initial period without any rewards – into their routine to help them stick with healthy behaviors over time.

Resistance, enjoyment and persistence

Our research highlights three effective strategies to help you achieve your goals: prioritizing short-term consequences to resist temptation, finding enjoyment in long-term choices, and continually rewarding yourself for sustained persistence.

What’s great about these strategies is that you can adapt them to any personal goal you hold. For instance, if you’re finding it hard to swap social media for a book, consider reflecting on negative short-term consequences of endless scrolling. Or if carving out time for relaxation feels like a challenge, focus on the immediate benefits of engaging in meditative exercises.

By incorporating these evidence-based approaches, you can empower yourself to follow through on your long-term goals.

BIOS:

Professor Kaitlin Woolley is an associate professor of marketing at Cornell University. Professor Woolley studies consumer motivation and goal pursuit, with a focus on understanding what consumers value when pursuing their goals and how to use this to increase goal persistence. She also researches the influence of goal conflict on consumer choice, and the role food consumption plays in social connection. Woolley’s research has been published in journals and book chapters, including Journal of Consumer Research and Journal of Personality and Social Psychology. It has been featured in outlets such as the Wall Street Journal, the New York Times, Harvard Business Review, NPR, and Psychology Today.

At Cornell, Professor Woolley teaches the core marketing course and the consumer behavior course. Woolley earned a bachelor’s degree magna cum laude in psychology from Cornell University. She earned an MBA from the University of Chicago Booth School of Business. Her PhD is in behavioral science from the University of Chicago Booth School of Business.

Dr. Stillman’s research examines how cognition and motivation interact to produce behavior. In particular, by investigating the cognitive underpinnings of goal-pursuit, I hope to advance understanding of self-regulation – how people manage complex goal arrays. In doing so, I hope to provide insight as to why people behave in ways that are counter to their goals, as well as identify ways to boost functional self-regulation.

#433 – AI PREVENTS FOOD SPOILAGE – CARLOS GARCIA PH.D & LUCAS DE BRITO AYRES

Featured

Have you ever bitten into a nut or a piece of chocolate, expecting a smooth, rich taste, only to encounter an unexpected and unpleasant chalky or sour flavor? That taste is rancidity in action, and it affects pretty much every product in your pantry. Now artificial intelligence can help scientists tackle this issue more precisely and efficiently.

We’re a group of chemists who study ways to extend the life of food products, including those that go rancid. We recently published a study describing the advantages of AI tools to help keep oil and fat samples fresh for longer. Because oils and fats are common components in many food types, including chips, chocolate and nuts, the outcomes of the study could be broadly applied and even affect other areas, including cosmetics and pharmaceuticals.

Rancidity and antioxidants

Food goes rancid when it’s exposed to the air for a while – a process called oxidation. In fact, many common ingredients, but especially lipids, which are fats and oils, react with oxygen. The presence of heat or UV light can accelerate the process.

Oxidation leads to the formation of smaller molecules such as ketonesaldehydes and fatty acids that give rancid foods a characteristic rank, strong and metallic scent. Repeatedly consuming rancid foods can threaten your health.

Fortunately, both nature and the food industry have an excellent shield against rancidity – antioxidants.

Antioxidants include a broad range of natural molecules, like vitamin C, and synthetic molecules capable of protecting your food from oxidation.

While there are a few ways antioxidants work, overall they can neutralize many of the processes that cause rancidity and preserve the flavors and nutritional value of your food for longer. Most often, customers don’t even know they are consuming added antioxidants, as food manufacturers typically add them in small amounts during preparation.

But you can’t just sprinkle some vitamin C on your food and expect to see a preservative effect. Researchers have to carefully choose a specific set of antioxidants and precisely calculate the amount of each.

Combining antioxidants does not always strengthen their effect. In fact, there are cases in which using the wrong antioxidants, or mixing them with the wrong ratios, can decrease their protective effect – that’s called antagonism. Finding out which combinations work for which types of food requires many experiments, which are time-consuming, require specialized personnel and increase the food’s overall cost.

Exploring all possible combinations would require an enormous amount of time and resources, so researchers are stuck with a few mixtures that provide only some level of protection against rancidity. Here’s where AI comes into play.

A use for AI

You’ve probably seen AI tools like ChatGPT in the news or played around with them yourself. These types of systems can take in big sets of data and identify patterns, then generate an output that could be useful to the user.

As chemists, we wanted to teach an AI tool how to look for new combinations of antioxidants. For this, we selected a type of AI capable of working with textual representations, which are written codes describing the chemical structure of each antioxidant. First, we fed our AI a list of about a million chemical reactions and taught the program some simple chemistry concepts, like how to identify important features of molecules.

Once the machine could recognize general chemical patterns, like how certain molecules react with each other, we fine-tuned it by teaching it some more advanced chemistry. For this step, our team used a database of almost 1,100 mixtures previously described in the research literature.

At this point, the AI could predict the effect of combining any set of two or three antioxidants in under a second. Its prediction aligned with the effect described in the literature 90% of the time.

But these predictions didn’t quite align with the experiments our team performed in the lab. In fact, we found that our AI was able to correctly predict only a few of the oxidation experiments we performed with real lard, which shows the complexities of transferring results from a computer to the lab.

Refining and enhancing

Luckily, AI models aren’t static tools with predefined yes and no pathways. They’re dynamic learners, so our research team can continue feeding the model new data until it sharpens its predictive capabilities and can accurately predict the effect of each antioxidant combination. The more data the model gets, the more accurate it becomes, much like how humans grow through learning.

We found that adding about 200 examples from the lab enabled the AI to learn enough chemistry to predict the outcomes of the experiments performed by our team, with only a slight difference between the predicted and the real value.

A model like ours may be able to assist scientists developing better ways to preserve food by coming up with the best antioxidant combinations for the specific foods they’re working with, kind of like having a very clever assistant.

The project is now exploring more effective ways to train the AI model and looking for ways to further improve its predictive capabilities.

(C) THE CONVERSATION

BIO:

am a Professor in the Department of Chemistry and a Faculty Fellow at the Faculty ADVANCEment Office, both at Clemson University. Our group is focused on the development of integrated analytical approaches that span from highly specialized instrumentation to simple paper-based devices. Applications of these projects include the quantification of biomedically-relevant analytes, the design of biocatalysts, and the implementation of artificial intelligence (https://scienceweb.clemson.edu/uacl/). In my other job, we are trying to make faculty evaluations more equitable; specially teaching evaluations. For that purpose, we are creating a number of projects to provide departments the tools to perfom a more holistic analysis of the teaching. very exciting time!

Lucas earned his bachelor in Pharmacy-Biochemistry from the University of Sao Paulo (Brazil) and has already worked with Drs. Do Lago and Gutz on analytical Instrumentation, specifically by developing chemical instruments based on open-source technologies (e.g. Arduino, 3D printers and Android). He is currently pursuing his PhD in Chemistry and is interested in continuing working with low-cost sensors, instrumentation, and automation.

#395 – ESG MEETS ORGANIZATIONAL SUSTAINABILITY – BOB POJASEK PH.D.

Featured

Many larger corporations have made a switch to an ESG (Environment, Social, and Governance) program for the reporting financial performance from their organizational sustainability program.  This is different than the ESG used by ESG ratings and data products providers (e.g MSCI, S&P Global, ISS). These companies provide company ratings that they compiled for the capital markets. Continue reading

#364 – MENTAL HEALTH RISKS OF SENIORS – DR. TRUDY HU

Featured

Based on the 2020 U.S. Census Bureau, the estimated population of the U.S. was approximately 331.4 million in 2021.  More than three-quarters (77.9%) or about 258.3 million were adult populations.  Baby boomer generation, those born between 1946 and 1964, was about 54.1 million in 2019.  They are reaching the age range between 57 to 75 in 2021 in a fast speed.  It is one of the major driving force of the growth in the adult population.  They soon represented 21% of the adult population, more than one in every five adult Americans. Continue reading