Training choices toward low value options
Food decisions are driven by differences in value of choice alternatives such that high value items are preferred over low value items. However, recent research has demonstrated that by implementing the Cue-Approach Training (CAT) the odds of choosing low value items over high value items can be inc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Cambridge University Press
2020-03-01
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| Series: | Judgment and Decision Making |
| Subjects: | |
| Online Access: | http://journal.sjdm.org/18/18619/jdm18619.pdf |
| _version_ | 1797723332525686784 |
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| author | Michael J. Zoltak Rob W. Holland Niels Kukken Harm Veling |
| author_facet | Michael J. Zoltak Rob W. Holland Niels Kukken Harm Veling |
| author_sort | Michael J. Zoltak |
| collection | DOAJ |
| description | Food decisions are
driven by differences in value of choice alternatives such that high value
items are preferred over low value items. However, recent research has
demonstrated that by implementing the Cue-Approach Training (CAT) the odds of
choosing low value items over high value items can be increased. This effect
was explained by increased attention to the low value items induced by CAT. Our
goal was to replicate the original findings and to address the question of the
underlying mechanism by employing eye-tracking during participants’ choice
making. During CAT participants were presented with images of food items and
were instructed to quickly respond to some of them when an auditory cue was
presented (cued items), and not without this cue (uncued items). Next,
participants made choices between two food items that differed on whether they
were cued during CAT (cued versus uncued) and in pre-training value (high
versus low). As predicted, results showed participants were more likely to
select a low value food item over a high value food item for consumption when
the low value food item had been cued compared to when the low value item had
not been cued. Important, and against our hypothesis, there was no significant
increase in gaze time for low value cued items compared to low value uncued
items. Participants did spend more time fixating on the chosen item compared to
the unchosen alternative, thus replicating previous work in this domain. The
present research thus establishes the robustness of CAT as means of
facilitating choices for low value over high value food but could not
demonstrate that this increased preference was due to increased attention for
cued low value items. The present research thus raises the question how CAT may
increase choices for low value options. |
| first_indexed | 2024-03-12T10:01:22Z |
| format | Article |
| id | doaj.art-5f6478696edd415cb7cad27bf026c90d |
| institution | Directory Open Access Journal |
| issn | 1930-2975 |
| language | English |
| last_indexed | 2024-03-12T10:01:22Z |
| publishDate | 2020-03-01 |
| publisher | Cambridge University Press |
| record_format | Article |
| series | Judgment and Decision Making |
| spelling | doaj.art-5f6478696edd415cb7cad27bf026c90d2023-09-02T11:41:34ZengCambridge University PressJudgment and Decision Making1930-29752020-03-01152254265Training choices toward low value optionsMichael J. ZoltakRob W. HollandNiels KukkenHarm VelingFood decisions are driven by differences in value of choice alternatives such that high value items are preferred over low value items. However, recent research has demonstrated that by implementing the Cue-Approach Training (CAT) the odds of choosing low value items over high value items can be increased. This effect was explained by increased attention to the low value items induced by CAT. Our goal was to replicate the original findings and to address the question of the underlying mechanism by employing eye-tracking during participants’ choice making. During CAT participants were presented with images of food items and were instructed to quickly respond to some of them when an auditory cue was presented (cued items), and not without this cue (uncued items). Next, participants made choices between two food items that differed on whether they were cued during CAT (cued versus uncued) and in pre-training value (high versus low). As predicted, results showed participants were more likely to select a low value food item over a high value food item for consumption when the low value food item had been cued compared to when the low value item had not been cued. Important, and against our hypothesis, there was no significant increase in gaze time for low value cued items compared to low value uncued items. Participants did spend more time fixating on the chosen item compared to the unchosen alternative, thus replicating previous work in this domain. The present research thus establishes the robustness of CAT as means of facilitating choices for low value over high value food but could not demonstrate that this increased preference was due to increased attention for cued low value items. The present research thus raises the question how CAT may increase choices for low value options.http://journal.sjdm.org/18/18619/jdm18619.pdfcue-approach training behaviour change food choice value attentionnakeywords |
| spellingShingle | Michael J. Zoltak Rob W. Holland Niels Kukken Harm Veling Training choices toward low value options Judgment and Decision Making cue-approach training behaviour change food choice value attentionnakeywords |
| title | Training choices
toward low value options |
| title_full | Training choices
toward low value options |
| title_fullStr | Training choices
toward low value options |
| title_full_unstemmed | Training choices
toward low value options |
| title_short | Training choices
toward low value options |
| title_sort | training choices toward low value options |
| topic | cue-approach training behaviour change food choice value attentionnakeywords |
| url | http://journal.sjdm.org/18/18619/jdm18619.pdf |
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