1. Centre for Design Research © 2008 Dr. Kev Hilton Influences of Food on Creative and Critical Thinking

2. Centre for Design Research © 2008 Introduction Influences on Creative and Critical Thinking: Mood. Arousal. Processes. Socialising. Entertainment. Environment. Diet.....

3. Centre for Design Research © 2008 Definition Creative and Critical Thinking. There are many aspects and definitions of both Creative and Critical thinking. This investigation focused specifically on: Creative Fluency. Critical Review.

4. Centre for Design Research © 2008 Background Investigating the influences of diet and foodstuffs has been ongoing for some years through people like: Wurtman. Giuffre. DiGeronimo. Van Straten. Kennedy and Scholey. Booth. (The Self-Help ‘quality’ criticism, and individual differences have made diet research a challenge to support.)

5. Centre for Design Research © 2008 Background Self reports on the influences of food and drink indicate that individuals may be influenced in different ways, due to possible intolerances. Reports have included ‘changes’ or ‘reactions’ when eating abroad, or at certain restaurant types.

6. Centre for Design Research © 2008 Investigation The intention of this investigation was: Keep it simple. Use basic food types. Test for differences in Creative Fluency and Critical Review between food types. To get an indication whether alertness or calmness are more conducive of Creative and Critical Thinking. (The neurosciences inform us that proteins raise arousal, while carbohydrates lower arousal.)

7. Centre for Design Research © 2008 Food Types Protein: Prawns

8. Centre for Design Research © 2008 Food Types Carbohydrates: Biscuits

9. Centre for Design Research © 2008 Food Types Fat: Sausages

10. Centre for Design Research © 2008 Approach An ethically informed consent approach to participation. Check with participants for food intolerances. Sort participants into 3 food groups. Meal 1 breakfast, start of day. (No snacking or caffeine drinking, only water, between.) Meal 2 lunchtime, 20 minutes before test. Test 1 Alternative uses of ‘object’ test. Test 2 Selecting only ‘original’ alternate uses. Average scores by food types and compare.

11. Centre for Design Research © 2008 Results PRIMARY FoodsCreative FluencyCritical Review Protein144 Carbohydrate83 Fat114 Control94

12. Centre for Design Research © 2008 Food Combining Marsden and others have suggested that the order and combination of foodstuffs may influence the benefit. The digestive system processes proteins, carbohydrates and fats differently, and is slow to change ‘mode’. This would suggest that it is better to eat single foods, not the likes of sandwiches. Traditional meals then become questionable by the ‘committed food combiner’....

13. Centre for Design Research © 2008 Traditional Meals Fish and Chips

14. Centre for Design Research © 2008 Traditional Meals Curry and Rice

15. Centre for Design Research © 2008 Traditional Meals Prawns and Noodles

16. Centre for Design Research © 2008 Traditional Meals Antipasto

17. Centre for Design Research © 2008 Results COMBINED (Sandwiches) FoodsCreative FluencyCritical Review Protein84 Carbohydrate95 Fat94 Control94

18. Centre for Design Research © 2008 Findings Although some ‘dishes’ may actually inspire some of us, the general influence of food appears to be upon our mood and cognitive capacity. The food type, quantity, combination, and the process of digesting it may all be influential. Individual differences make this a complex area to investigate. Further research would be required to better inform design practice, in terms of preparation for task, as well as general wellbeing of people.

19. Centre for Design Research © 2008 Findings Protein, eaten on its own, may be the more beneficial ‘brain food’ in supporting capacity to engage with creative thinking tasks. The relaxing ‘value’ of carbohydrates does not seem to contribute to effective engagement with creative tasks. Food type appears to make little difference in the case of the critical thinking task set. Sandwiches, as an example of food combination, did appear to reduce the benefit of the food consumed.

20. Centre for Design Research © 2008 Conclusions Foods are only one of the factor types worth considering when wishing to improve thinking capacity. We would appear to benefit from raised arousal. When we need to raise arousal and thinking capacity consider eating a meal of protein, preferably low-fat protein. Combined foods are common with traditional dishes, but it may be possible to take a ‘protein first’ approach to the order of consumption, if need be. (If you are now interested in experimenting with your diet over an extended period, the text books suggest that you first consult your medical doctor.)

21. Centre for Design Research © 2008 Dr. Kev Hilton (k.hilton@northumbria.ac.uk)