Showing posts with label psychology. Show all posts
Showing posts with label psychology. Show all posts
Not all habits are bad. Some are even necessary. But inability to switch from acting habitually to acting in a deliberate way can underlie addiction and obsessive compulsive disorders. Working with a mouse model, an international team of researchers demonstrates what happens in the brain for habits to control behavior.Working with a mouse model, an international team of researchers demonstrates what happens in the brain for habits to control behavior.
The study is published in Neuron and was led by Christina Gremel, assistant professor of psychology at the University of California San Diego, who began the work as a postdoctoral researcher at the National Institute on Alcohol Abuse and Alcoholism of the National Institutes of Health. Senior authors on the study are Rui Costa, of the Champalimaud Centre for the Unknown in Lisbon, and David Lovinger of the NIAAA/NIH.
The study provides the strongest evidence to date, Gremel said, that the brain's circuits for habitual and goal-directed action compete for control -- in the orbitofrontal cortex, a decision-making area of the brain -- and that neurochemicals called endocannabinoids allow for habit to take over, by acting as a sort of brake on the goal-directed circuit.
Endocannabinoids are a class of chemicals produced naturally by humans and other animals. Receptors for endocannabinoids are found throughout the body and brain, and the endocannabinoid system is implicated in a variety of physiological processes -- including appetite, pain sensation, mood and memory. It is also the system that mediates the psychoactive effects of cannabis.
Earlier work by Gremel and Costa had shown that the orbitofrontal cortex, or OFC, is an important brain area for relaying information on goal-directed action. They found that by increasing the output of neurons in the OFC with a technique called optogenetics -- precisely turning neurons on and off with flashes of light -- they increased goal-directed actions. In contrast, when they decreased activity in the same area with a chemical approach, they disrupted goal-directed actions and the mice relied on habit instead.
"Habit takes over when the OFC is quieted," Gremel said.
In the current study, since endocannabinoids are known to reduce the activity of neurons in general, the researchers hypothesized that endocannabinoids may be quieting or reducing activity in the OFC and, with it, the ability to shift to goal-directed action. They focused particularly on neurons projecting from the OFC into the dorsomedial striatum.
They trained mice to perform the same lever-pressing action for the same food reward but in two different environments that differentially bias the development of goal-directed versus habitual actions. Like humans who don't suffer from neuropsychiatric disorders, healthy mice will readily shift between performing the same action using a goal-directed versus habitual action strategy. To stick with the earlier example of getting home, we can switch the homing autopilot off and shift to goal-directed behavior when we need to get to a new or different location.
To test their hypothesis on the role played by endocannabinoids, the researchers then deleted a particular endocannabinoid receptor, called cannabinoid type 1, or CB1, in the OFC-to-striatum pathway. Mice missing these receptors did not form habits -- showing the critical role played by the neurochemicals as well as that particular pathway.
"We need a balance between habitual and goal-directed actions. For everyday function, we need to be able to make routine actions quickly and efficiently, and habits serve this purpose," Gremel said. "However, we also encounter changing circumstances, and need the capacity to 'break habits' and perform a goal-directed action based on updated information. When we can't, there can be devastating consequences."
The findings may suggest, the authors say, a new therapeutic target for people suffering from OCD or addictions: To stop overreliance on habit and restore the ability to shift from habit to goal-directed action, it may be helpful to treat the brain's endocannabinoid system and so reduce habitual control over behavior. Treatment could be pharmaceutical or might involve behavioral therapy. Further research is needed.
The research tested the basic question: would processing the same information on a digital versus non-digital platform affect "construal levels"-- the fundamental level of concreteness versus abstractness that people use in perceiving and interpreting behaviors, events and other informational stimuli. In order to study the basic question of whether processing the same information on one platform or the other would trigger a different baseline "interpretive lens" or mindset that would influence construals of information, the research tried to hold as many factors as possible constant between the digital and non-digital platforms. Reading material and other content for the study for example, was published using the same print size and format in both the digital and non-digital (print) versions. The research was composed of four studies that evaluated how information processing is affected by each platform. A total of more than 300 participants, ages 20 to 24 years old, took part in the studies, which were composed of 60 to 100+ participants.
Reading comprehension and problem solving success were affected by the type of platform used. Highlights from the studies include the following:
- Participants were asked to read a short story by author David Sedaris on either a physical printout (non-digital) or in a PDF on a PC laptop (digital), and were then asked to take a pop-quiz, paper-and-pencil comprehension test. For the abstract questions, on average, participants using the non-digital platform scored higher on inference questions with 66 percent correct, as compared to those using the digital platform, who had 48 percent correct. On the concrete questions, participants using the digital platform scored better with 73 percent correct, as compared to those using the non-digital platform, who had 58 percent correct.
- Participants were asked to read a table of information about four, fictitious Japanese car models on either a PC laptop screen or paper print-out, and were then asked to select which car model is superior. Sixty-six percent of the participants using the non-digital platform (printed materials) reported the correct answer, as compared to 43 percent of those using the digital platform.
- Triggering a more abstract mindset prior to an information processing task on a digital platform appeared to help facilitate a better performance on tasks that require abstract thinking. Specifically, 48 percent of participants reported the correct answer to the Japanese car judgement task after completing a priming activity intended to activate a high-level of construal in which they were tasked to take on an abstract mindset, as compared to the 30 percent, who answered correctly without the priming activity.
The research was conducted by Dartmouth's Tiltfactor lab, an interdisciplinary innovation studio that designs and studies games for social impact, and was led by Geoff Kaufman, an assistant professor at the Human-Computer Interaction Institute at Carnegie Mellon University, who was a postdoctoral researcher in psychology at Tiltfactor at the time of the study; and Mary Flanagan, Sherman Fairchild Distinguished Professor in Digital Humanities at Dartmouth and founding director of Tiltfactor.
"There has been a great deal of research on how digital platforms might be affecting attention, distractibility and mindfulness, and these studies build on this work, by focusing on a relatively understudied construct," said Geoff Kaufman. "Given that psychologists have shown that construal levels can vastly impact outcomes such as self-esteem and goal pursuit, it's crucial to recognize the role that digitization of information might be having on this important aspect of cognition," he added.
The study on digital versus non-digital platforms was prompted by earlier research by the co-authors, which revealed that players of the digital version of the public health strategy game, "POX: Save the People®," were more inclined to respond with localized solutions, rather than looking at the big picture.
"Compared to the widespread acceptance of digital devices, as evidenced by millions of apps, ubiquitous smartphones, and the distribution of iPads in schools, surprisingly few studies exist about how digital tools affect our understanding -- our cognition. Knowing the affordances of digital technologies can help us design better software," said Mary Flanagan. "Sometimes, it is beneficial to foster abstract thinking, and as we know more, we can design to overcome the tendencies -- or deficits -- inherent in digital devices," added Flanagan.
A recent episode of "Top Chef" challenged contestants to create picture-perfect dishes using junk food. Unlike their typical challenges, these creations were judged not on the basis of taste or innovation, but solely by presentation -- on Instagram.
The winner was determined by the highest number of "likes."
While the contest may seem odd, photography has become a large part of the dining experience. Food-related hashtags on social media have millions of posts and most Americans don't flinch at the sight of fellow diners snapping photos of their meals.
Intrigued by this new social norm and its impact, Sean Coary, Ph.D., assistant professor of food marketing at Saint Joseph's University in Philadelphia, teamed up with Morgan Poor, Ph.D., assistant professor of marketing at the University of San Diego, to research the impact of consumer-generated images of food on satisfaction.
"When we take a photo of something before eating, we create a momentary but intentional delay in consumption, allowing all of the senses to be engaged and building the anticipation of enjoyment," says Coary.
The winner was determined by the highest number of "likes."
While the contest may seem odd, photography has become a large part of the dining experience. Food-related hashtags on social media have millions of posts and most Americans don't flinch at the sight of fellow diners snapping photos of their meals.
Intrigued by this new social norm and its impact, Sean Coary, Ph.D., assistant professor of food marketing at Saint Joseph's University in Philadelphia, teamed up with Morgan Poor, Ph.D., assistant professor of marketing at the University of San Diego, to research the impact of consumer-generated images of food on satisfaction.
"When we take a photo of something before eating, we create a momentary but intentional delay in consumption, allowing all of the senses to be engaged and building the anticipation of enjoyment," says Coary.
Coary and Poor's research, published in the Journal of Consumer Marketingthis past January, included three studies with over 120 participants in each study. Results suggest that taking a picture before consumption leads to more favorable evaluations of the food -- but only when the dish is indulgent in nature. However, according to Coary and Poor, the positive effects of photographing food can be activated when consumers are aware of the healthy eating habits of others.
"Diners want to remember the visual aesthetic of their food, especially when it's something indulgent," says Coary. On the other hand, "when eating healthy, there's a desire to signal to others that we are part of the 'fit' club." In either scenario, Coary says it's a way to participate in a widely accepted communal practice.
"Diners want to remember the visual aesthetic of their food, especially when it's something indulgent," says Coary. On the other hand, "when eating healthy, there's a desire to signal to others that we are part of the 'fit' club." In either scenario, Coary says it's a way to participate in a widely accepted communal practice.
In addition to sparking ideas for future research, these studies have implications for food brands and restaurants, according to Poor. Of this amateur food-photographer phenomenon, she predicts "this is only the beginning."
Poor and Coary encourage more restaurants and food brands to embrace it -- and capitalize on their customer's eagerness to take and share images.
"If your food is beautiful and aesthetically pleasing, your customers will want to take a photograph and potentially share it," adds Coary. "Training staff who understand the importance of aesthetics and finding creative ways to take advantage of this free advertising are crucial for both brands and restaurants"



