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Recent news from The Johns Hopkins University

This section contains regularly updated highlights of the news from around The Johns Hopkins University. Links to the complete news reports from the nine schools, the Applied Physics Laboratory and other centers and institutes are to the left, as are links to help news media contact the Johns Hopkins communications offices.


Hard Work Improves the Taste of Food, Johns Hopkins Study Finds

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.