Go with the flow : a neuroscientific view on being fully engaged
- Authors: Van Der Linden, Dimitri , Tops, Mattie , Bakker, Arnold B.
- Date: 2021
- Subjects: Brain networks , Flow , Neuroscience of optimal performance
- Language: English
- Type: Journal article
- Identifier: http://hdl.handle.net/10210/494033 , uj:44816 , Citation: Van Der Linden, D., Tops, M. & Bakker, A.B. 2021. Go with the flow : a neuroscientific view on being fully engaged.
- Description: Abstract: Flow is a state of full task absorption, accompanied with a strong drive and low levels of self-referential thinking. Flow is likely when there is a match between a person's skills and the task challenge. Despite its relevance for human performance and the vast body of research on flow, there is currently still relatively little insight in its underlying neurocognitive mechanisms. In this paper, we discuss a set of large brain networks that may be involved in establishing the core dimensions of flow. We propose that dopaminergic and noradrenergic systems mediate the intrinsic motivation and activate mood states that are typical for flow. The interaction between three large-scale attentional networks, namely the Default Mode Network, Central Executive Network and the Salience Network is proposed to play a role in the strong task engagement, low self-referential thinking, feedback and feelings of control in flow. The proposed relationships between flow and the brain networks may support the generation of new hypotheses and can guide future research in this field.
- Full Text:
Locus of control in relation to flow.
- Authors: Taylor, C.M. , Schepers, J.M. , Crous, F.
- Date: 2006
- Subjects: Flow , Locus of control , Attribution theory , Autonomy , Internet control
- Type: Article
- Identifier: uj:6400 , http://hdl.handle.net/10210/1168
- Description: The principal objective of the study was to examine the relationship between locus of control and optimal experience (flow) in carrying out work and/or study activities. Two questionnaires measuring the aforementioned constructs were administered to a group of first and second-year Human Resource Management students (n=168) between the ages of 16 and 30. The results suggest that more frequent experience of flow is positively correlated with Autonomy and Internal Locus of Control. Limitations, lines of future research, implications and further contributions are discussed.
- Full Text:
Mise en place : time management behaviour and flow within the hospitality training environment
- Authors: Geyser, Ita , Crous, Freddie , Geldenhuys, Madelyn
- Date: 2016
- Subjects: TMB , Psychological well-being , Flow
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/275801 , uj:29484 , Citation: Geyser, I., Crous, F. & Geldenhuys, M. 2016. Mise en place : time management behaviour and flow within the hospitality training environment. African Journal of Hospitality, Tourism and Leisure Volume 5 (1) - (2016) , ISSN: 2223-814X
- Description: Abstract: This study investigated the relationship between time management behaviour (TMB) and flow (optimal experience) which is a psychological well-being construct embedded in subjectivity within in the culinary training environment. Time constraints may have an adverse impact on a culinary student’s personal skill of his/her culinary ability. The construct of flow (optimal experience) refers to the state in which individuals are so intensely involved in an activity that nothing else seems to matter. The activity is so enjoyable that individuals will perform it for the sheer sake of doing it, even at great personal cost. A cross-sectional survey was conducted using a sample of n=229 students at a tertiary institution spanning across different ages, racial groups and education levels. Significant relationships were found between flow and TMB. The dimensions of TMB mediated through perceived control of time on flow. Successful TMB skills may be beneficial for increasing flow experiences within hospitality management which in turn could contribute to better work performance within the hospitality industry and should consequently be embedded in culinary training to enhance subsequent work performance.
- Full Text: