In a new study researchers observed people’s hands, in real time, struggle over the choice between a long-term goal and short-term temptation. This work represents a new way to study self-control.
In an experiment, participants viewed pictures of a healthy and an unhealthy food choice on opposite sides of the top of a computer screen and moved a cursor from the center bottom to select one of the foods.
People who moved the cursor closer to the unhealthy treat (even when they ultimately made the healthy choice) later showed less self-control than did those who made a more direct path to the healthy snack.
The results may shed light on a scholarly debate about what’s happening in the brain when humans harness willpower. But for those with higher levels of self-control, the path to the healthy food was more direct, indicating that they experienced less conflict. The findings also offer new evidence in a debate about how decision-making in self-control situations unfolds, researchers said.
A $5 million gift will extend the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences.
The gift creates the Franklin County Extension Building Capital Fund, which will be used for construction and maintenance of new Franklin County Extension offices and learning spaces on Waterman Agricultural and Natural Resources Laboratory. Waterman consists of 261 acres of farmland located northwest of West Lane Avenue and Kenny Road.
Waterman is designated for a major renovation into a research, learning and outreach hub. Bringing Franklin County Extension to Waterman will put cutting-edge research at the extension office’s front door. The new office will engage the community in demonstration gardens, large urban farm enterprises, nutrition kitchens and day camps. Pending approval from the Board of Trustees, construction will begin in 2017.
The donation comes from a longtime Ohio State supporter who wishes to remain anonymous.
Currently, the Waterman site houses dairy cows in a fully operational milking facility, as well as numerous faculty and student projects.
OSU Extension provides research-based education programming and has offices in all 88 Ohio counties. The state office will remain at the Agricultural Administration Building on Fyffe Road.
The St. Mary Food Bank Alliance had some high-profile volunteers from the 2016 Fiesta Bowl this year. Ohio State University leaders, students and coaching staff families joined forces with other coaching staff families from Notre Dame to volunteer at the food bank. The group created more than 5,000 food kits for Arizona families in need.
The packages contain donated items from the food bank and Cheryl’s Cookies, donated by Kroger, in honor of the Brutus 50th Anniversary Celebration. The College of Food, Agricultural and Environmental Sciences donated tomato seeds for the packages engineered at Ohio State to promote sustainable food sources.
The wives of the Ohio State and Notre Dame head coaches, Shelley Meyer and Paqui Kelly respectively, led the combined efforts of volunteers from the opposing teams who came together as one to support the less fortunate.
The OSU Office of Student life has planned some kind of bowl game community service for 18 years now and has always extended an invitation to the opposing team. This is the forth year the Ohio State University has worked with St. Mary’s Food Bank Alliance.
As many know the Ohio State University began life as an agricultural and mechanical college when it was founded. Each year the College of Food, Agriculture, and Environmental Sciences sponsors the the Farm Science Review which is held at the Molly Caren Agricultural Center in London, Ohio.
The Farm Science review prides itself on having the best and newest agricultural innovations, equipment and technology on display as well as world-class educational programming.
Each year the Farm Science Review – known as “Ohio’s premiere agricultural event” – draws well over one hundred thousand farmers, growers, producers and agricultural enthusiasts from across the United States and Canada. The show features as many as 4,000 product lines from about 620 commercial exhibitors. The event also features educational workshops, presentations and demos headed by experts from the Ohio State University Extension and the Ohio Agricultural Research and Development Center, which are the out reach arms of the college.
Professor of psychology Charles Emery and other researchers at the Ohio State University have observed some interesting data about obesity in a recent study. The study focused on the home environment of obese and non obese participants and found that obese participants kept more visible food throughout the house and that food tended to be less-healthy. Both obese and non obese participants reported eating about the same number of calories and spent about the same amount on food; however, the non obese participants spent less on fast food.
The amount of food in participants’ homes was similar, however obese participants tended to store food in visible places throughout the house rather than it being concentrated in the kitchen. However Emery was quick to point out: “We’re painting a detailed picture of the home environment that two different groups of people have created. Whether that environment contributed to obesity or obesity led to the environment, we don’t know.”
Emery also stated:
“I do think the home environment is a really important place to focus on since that’s where most people spend a majority of their time. For interventions, we should be thinking about the home as a place to start helping people establish what we know to be healthier habits and behaviors.”
Emery pointed out that changing eating habits isn’t like shaking most bad habits – like smoking – as one cannot simply stop eating. The study reported that obese participants stated greater, non-monetary concerns about access to food and found it more difficult not to eat when stressed out or in a place or situation where eating is socially acceptable.
“You can’t just stop eating, but ideally you can change the way you eat and, to some degree, change the way you’re thinking about eating.”