ScienceDaily: Living Well News

As race season approaches, many runners have the same goal: go faster. But researchers now show that speeding up might require defying our natural biology. By combining data from runners monitored in a lab along with 37,000 runs recorded on wearable fitness trackers, scientists have found that humans' natural tendency is to run at a speed that conserves caloric loss -- something that racers seeking to shave time off their miles will have to overcome.

A new study found that people who reported 'feeling lonely often' were significantly more likely to encounter unemployment later. The analysis also confirmed previous findings that the reverse is true -- people who were unemployed were more likely to experience loneliness later.

As COVID-19 reaches record levels in the UK, health experts are calling for a focus on children's physical fitness as new research reveals concerning changes to children's health and physical fitness following the pandemic.

Researchers have published a study in which they reviewed 11 years of research on creativity assessments and found the field is focusing on three main types of assessment between education and psychology. They note little innovation in the field and that the standard approaches are often gendered and racialized. The authors call for better understanding of creativity assessments to better serve all students, make creativity a more central part of education and better translate research to practice.

Producing chocolate, one of the world's most beloved sweets, is a multistep process beginning with freshly harvested cocoa beans. People have been experimenting with chocolate-making for millennia, and even today, new methods are still being introduced. Now, researchers have found that an alternative processing step called 'moist incubation' results in a fruitier, more flowery-tasting dark chocolate than the conventional fermentation process.