Cognitive scientist and data analyst Kaitlyn White explained how she applies her interdisciplinary expertise in areas like clinical trials by focusing on the psychology behind consumer choices.
“One of the main ways that I tend to apply my background is to find ways to improve the trial experience for our participants, so often I’m looking at how to increase participant attention to the questions they’re being asked so that we can really improve the quality of data that we’re getting or improve the accuracy of their response, as well as ways that we can reduce any attrition that we may see in our trials,” she said. “Because we study the effects of perceptions of health products and their effects among people, understanding the way that the mind works is really, really useful.”
With a background in evolutionary biology and data science, the director of scientific affairs at Radicle Science explained how our ancestral instincts clash with modern food environments, leading to overconsumption of ultra-processed foods. She challenged the traditional willpower-focused approach to health, advocating instead for functional products that work with our natural instincts.
“That means including fiber to expand the stomach to help us feel more full or protein for satiety or textures that can help slow us down,” she said. “I’ve even seen some stuff about how if we consume certain bitter foods there are specific types that can kind of stimulate our GLP -1 response.”
White highlighted error management theory (EMT), which suggests that cognitive biases evolve through natural selection because they minimize the costs associated with making errors in decision-making.
This instinct, she said, while adaptive in historical contexts, clashes with today’s food environment, leading to overconsumption driven by engineered, calorie-dense products. White pointed to research that found people keep snacking until reaching certain protein targets.
“So if a food is low protein, but high in carbs and fat, we again tend to overeat, and this is happening in other ways, too, like with artificial sweeteners,” she said.
“There’s this thing that happens when something tastes really amazing, but it’s not filling. So your brain keeps the craving going, and some artificial sweeteners may even spike hunger signals more than sugar. So if we want to design products that truly support health, I think we need to couple pleasure with real nourishment.”
To hear more on how cognitive science can be applied to nutrition, instinct vs. learned behavior and White’s prediction for precision wellness, listen to the NutraCast.
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