Tuesday 18 September 2012

New Research Shows Coffee Can Improve Proofreading Skills




Wherever people get together in the workplace, great coffee is guaranteed to help create a welcoming atmosphere of professionalism and hospitality.   
But the benefits don’t stop there – according to a recent study published by the Journal of Experimental Psychology, moderate consumption of caffeine such as coffee, can improve essential skills in the workplace such as proofreading. 


The research, involving a group of college students, found that caffeine can “enhance the performance of some of the brain’s complex processes that rely on the right hemisphere, such as extracting meaning from language that’s written or spoken.”[i]
During the experiment, the college students were given a different dose of caffeine ranging from 0 milligrams to 400 milligrams – equivalent to approximately four cups of coffee - and were asked to complete a proofreading test requiring them to correct the highest number of spelling and grammatical mistakes in the space of five minutes. Based on the test results, there was a significant improvement in the effectiveness of proofreading between those who had consumed coffee and those who had not. [ii]
Commenting on the research, Corporate Nutritionist at Nestlé Middle East, Karine Janho said, “We know that attention to detail and proofreading are important skills across all jobs and industries. Now, research has shown that professionals can continue enjoying their daily coffee, with the added benefit that it could help them improve their performance in the workplace. ”  
She added, “It is important to remember that coffee is best consumed in moderation, which is three to four cups a day.”
 So, it seems investing in quality coffee will not only create a happier work place but it can also make the workforce more efficient too.



[i] Caffeine enhances real-world language processing: Evidence from a proofreading task. Brunyé, Tad T.; Mahoney, Caroline R.; Rapp, David N.; Ditman, Tali; Taylor, Holly A.  Journal of Experimental Psychology: Applied, Vol 18(1), Mar 2012, 95-108.

[ii] Same as above

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