It’s commonly accepted that we appreciate something more if we have to work hard to get it, and a Johns Hopkins study bears that out, at least when it comes to food. The study — led by Johns Hopkins psychologist Alexander Johnson — seems to suggest that hard work can even enhance our appreciation for fare we might not favor, such as the low-fat, low calorie variety. At least in theory, this means that if we had to navigate an obstacle course to get to a plate of baby carrots, we might come to prefer those crunchy crudités over the sweet, gooey Snickers bars or Peanut M&Ms more easily accessible via the office vending machine. The study appeared this week in the Proceedings of the Royal Academy B.
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