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Harris CL, Chapman H, Groves N. Eating competence is related to executive function skills in college students. Eat Behav 2024; 55:101922. [PMID: 39288702 DOI: 10.1016/j.eatbeh.2024.101922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 07/15/2024] [Accepted: 09/10/2024] [Indexed: 09/19/2024]
Abstract
PURPOSE This study aimed to determine the relationship between eating competence (EC) and executive function (EF) skills in college students. METHODS This cross-sectional study was part of a larger study in which an online survey was administered during autumn quarter 2020 to undergraduate students at a northwestern U.S. public university. Sociodemographic data were collected, along with measures of EC (16-item Satter Eating Competence Inventory, ecSI-2.0™) and EF skills (27-item Executive Function Index, EFI). Multiple linear regression was used to examine the ecSI-2.0™ total score and its four domain scores with each of the five EF skills. RESULTS Of the 1996 respondents included in the final analyses, 40.2 % were eating competent (total ecSI-2.0™ ≥32). The mean ecSI-2.0™ score among participants was 28.7. Gender distribution was 72.0 % women, 23.3 % men, and 4.7 % trans-and-gender non-conforming (TGNC) or preferred not to answer. EFI scores were higher among women (70.9) than among men (68.2) and TGNC (64.9). Both total ecSI-2.0™ score and the contextual skills domain were significantly associated with four of the EFI subscales. Internal regulation was related to impulse control and motivational drive. Further significant associations were found with other domains of ecSI-2.0™ and specific EFI subscales. CONCLUSION EF skills are associated with EC in college students, particularly skills related to food management and internal regulation. Since both EF and EC can be developed, this study offers promise for future research in an increasingly gender-diverse and neurodiverse college population during a time of increasing independence and autonomy.
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Affiliation(s)
- Cristen L Harris
- Food Systems Nutrition & Health Program, Department of Epidemiology, School of Public Health, University of Washington, 305 Raitt Hall, Box 353410, Seattle, WA 98195-3410, United States of America.
| | - Haley Chapman
- Food Systems Nutrition & Health Program, School of Public Health, University of Washington, 305 Raitt Hall, Box 353410, Seattle, WA 98195-3410, United States of America.
| | - Nicole Groves
- Seattle Children's Hospital, Seattle, WA 98195, United States of America.
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Carbonneau É, Dumas AA, Drouin Rousseau S, Lavigne G, Carbonneau N. Validation of the French-Canadian Translation of the ecSatter Inventory 2.0 in an Adult Sample. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2024; 56:428-441. [PMID: 38661625 DOI: 10.1016/j.jneb.2024.03.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 03/11/2024] [Accepted: 03/12/2024] [Indexed: 04/26/2024]
Abstract
OBJECTIVE Evaluate the psychometric proprieties of the French-Canadian translation of the Satter Eating Competence Inventory (FrCanada ecSI 2.0). DESIGN Cross-sectional validation study. PARTICIPANTS AND SETTING 424 French-Canadian adult Facebook users (61.8% women, 96.0% White). VARIABLES MEASURED Eating competence and variables related to eating or body image. ANALYSIS Factor analyses to assess the structural validity. Cronbach α and intraclass correlation coefficient to estimate reliability. Chi-square test of independence, Student t test, and Pearson's correlations to assess construct validity. RESULTS The mean eating competence score was 33.0 ± 7.8; 62.0% of participants were considered competent eaters (total score ≥ 32/48). The original 4-factor structure was not reproduced (unsatisfactory fit indices and/or factor loadings). Therefore, it is recommended to use the global score-but not the subscale scores-of the FrCanada ecSI 2.0. The questionnaire showed good internal consistency (Cronbach α = 0.86) and test-retest reliability (intraclass correlation = 0.81). Competent and noncompetent eaters differed according to gender (39.5% vs 27.3% male; P = 0.03), age (49.3 ± 13.6 vs 42.7 ± 14.2 years; P < 0.01), education (62.3% vs 50.6% with a university degree; P = 0.03), intuitive eating (3.6 ± 0.5 vs 3.1 ± 0.6; P < 0.001), cognitive restraint (12.3 ± 3.3 vs 13.8 ± 3.7; P < 0.001), and body esteem (3.3 ± 0.8 vs 2.5 ± 0.8; P < 0.001). CONCLUSION AND IMPLICATIONS Results suggest that the FrCanada ecSI 2.0 is a valid and reliable tool to measure eating competence in French-Canadian adults.
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Affiliation(s)
- Élise Carbonneau
- Centre de recherche, Nutrition, Santé et Société, Institute of Nutrition and Functional Foods, School of Nutrition, Faculty of Agriculture and Food Science, Université Laval, Quebec City, Quebec, Canada.
| | - Audrée-Anne Dumas
- Centre de recherche, Nutrition, Santé et Société, Institute of Nutrition and Functional Foods, School of Nutrition, Faculty of Agriculture and Food Science, Université Laval, Quebec City, Quebec, Canada; Department of Psychology, Université du Quebec à Trois-Rivières, Trois-Rivières, Quebec, Canada
| | - Sophie Drouin Rousseau
- Department of Psychology, Université du Quebec à Trois-Rivières, Trois-Rivières, Quebec, Canada; School of Psychology, Université de Moncton, Moncton, New Brunswick, Canada
| | - Geneviève Lavigne
- Department of Psychology, Université du Quebec à Trois-Rivières, Trois-Rivières, Quebec, Canada
| | - Noémie Carbonneau
- Department of Psychology, Université du Quebec à Trois-Rivières, Trois-Rivières, Quebec, Canada
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Szczepanski JR, Litchfield RE, Beirman EA, Nolting LM, Genschel U. Effects of a Culinary Boot Camp intervention on food/nutrition aptitudes and dietary intake of college students. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2024; 72:55-64. [PMID: 35015961 DOI: 10.1080/07448481.2021.2016771] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Accepted: 12/05/2021] [Indexed: 06/14/2023]
Abstract
OBJECTIVE College is characterized by transition, students shifting from dependence to independence in numerous roles/responsibilities. Deficiencies in food/nutrition aptitudes and dietary intake exist, evidenced by declining physical well-being and poor eating patterns/practices within the population. Studies examining interventions to improve food/nutrition aptitudes and dietary intake among college students are limited. Participants/methods: A nutrition education program, Culinary Boot Camp (CBC), was developed and delivered to college students at a land-grant university. Online surveys assessed food/nutrition aptitudes and dietary intake pre-/post-/follow-up intervention. Results: Of 86 CBC participants, 71 pre-, 46 post-, and 20 follow-up surveys were completed. Several food/nutrition aptitudes improved (p ≤ 0.05), with greatest improvements in cooking skills/attitudes and healthy eating/grocery shopping self-efficacy (p < 0.01). Additionally, dietary intake of various micronutrients (vitamin C, magnesium, potassium) and fiber increased with statistical significance (p < 0.01). Conclusions: Results suggest CBC is an effective nutrition education program to improve food/nutrition aptitudes and dietary intake amomg college students.
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Affiliation(s)
| | - Ruth E Litchfield
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Erica A Beirman
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Lisa M Nolting
- Department of Student Wellness, Iowa State University, Ames, Iowa, USA
| | - Ulrike Genschel
- Department of Statistics, Iowa State University, Ames, Iowa, USA
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Evans KM, Averill MM, Harris CL. Disordered eating and eating competence in members of online irritable bowel syndrome support groups. Neurogastroenterol Motil 2023; 35:e14584. [PMID: 36989182 PMCID: PMC10524246 DOI: 10.1111/nmo.14584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 03/08/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023]
Abstract
BACKGROUND This study seeks to evaluate eating competence and disordered eating likelihood among members of online support groups for irritable bowel syndrome (IBS) and determine whether eating competence and disordered eating likelihood varies according to IBS symptom severity and subtype. METHODS This cross-sectional study is based on an anonymous survey conducted from August to September 2021. Adults with IBS (N = 225) were recruited from online and social media IBS support forums. IBS symptom severity was assessed using the validated IBS Severity Scoring System (IBS-SSS), likelihood of disordered eating was assessed using the validated Eating Attitudes Test (EAT-26), and eating competence was assessed using the validated Satter Eating Competence Inventory (ecSI 2.0™). Multiple linear regression was used to predict EAT-26 total score from IBS-SSS score, age, and IBS subtype. ANOVAs were used to examine the relationships between IBS severity level, IBS subtype, and ecSI 2.0™ total score. KEY RESULTS Eating competence among the sample was low at 17% while 27% was classified as likely or very likely disordered eating. IBS severity was positively associated with EAT-26 score (p = 0.011) and ecSI 2.0™ score was significantly lower in the severe IBS group compared to the moderate IBS group (p = 0.016). No relationship was detected between IBS subtype and EAT-26 or ecSI 2.0™ scores. CONCLUSIONS & INFERENCES IBS severity was positively associated with disordered eating likelihood and negatively associated with eating competence. This sheds light on the importance of assessing eating competence and screening for disordered eating prior to selecting therapies for patients with IBS, particularly in females with severe symptoms.
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Affiliation(s)
- Kate M Evans
- Nutritional Sciences Program, School of Public Health, University of Washington, Seattle, Washington, USA
| | - Michelle M Averill
- Nutritional Sciences Program, Department of Environmental and Occupational Health Sciences, School of Public Health, University of Washington, Seattle, Washington, USA
| | - Cristen L Harris
- Nutritional Sciences Program, Department of Epidemiology, School of Public Health, University of Washington, Seattle, Washington, USA
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Salvia MG, Quatromoni PA. Behavioral approaches to nutrition and eating patterns for managing type 2 diabetes: A review. AMERICAN JOURNAL OF MEDICINE OPEN 2023; 9:100034. [PMID: 39035058 PMCID: PMC11256231 DOI: 10.1016/j.ajmo.2023.100034] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 01/15/2023] [Indexed: 07/23/2024]
Abstract
Nutritional interventions are a key component of type 2 diabetes management; making health-supporting changes in eating patterns can improve postprandial glycemic excursions and lower HbA1c to reduce diabetes-related morbidity and mortality. Research around implementing calorie-restricted and/or low-carbohydrate diets is plentiful, though the ability to sustain physiologic and behavioral changes for longer than 12 months is a concern. An understanding of intervention goals and adherence is needed to apply this research to patient care and translate expectations to real-world living contexts. Diverse dietary patterns including a Mediterranean eating pattern, vegetarian or plant-based eating pattern, or others that emphasize high-quality carbohydrates (e.g., whole grains), vegetables, whole fruits, legumes, and fish can support achievement of glycemic targets. Counseling strategies like motivational interviewing can be used to build eating competence. These approaches prioritize collaborative decision-making with the goal of increasing patient empowerment and self-efficacy. Strategies for incorporating these tools and frameworks in a clinical setting are highlighted. Providing ongoing diabetes and nutrition education, paired with appropriate support to address the challenges in implementing and sustaining behavior changes, is warranted. Further, social determinants of health including environmental context, education, socioeconomic status, access to healthcare, and experiences of systemic stigma (e.g., racism or weight bias) can interfere with individuals' diabetes self-care and nutrition behaviors. Providing medical nutrition therapy and tailoring nutrition interventions to individual needs and circumstances can be an important way physicians, dietitians, and diabetes providers can support individuals with type 2 diabetes.
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Affiliation(s)
- Meg G. Salvia
- Department of Health Sciences, Boston University, 635 Commonwealth Avenue, Boston, MA 02215, USA
- Department of Nutrition, Harvard T.H. Chan School of Public Health, 677 Huntington Avenue, Boston, MA 02115, USA
| | - Paula A. Quatromoni
- Department of Health Sciences, Boston University, 635 Commonwealth Avenue, Boston, MA 02215, USA
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Boeira CF, Nalon de Queiroz FL, Zandonadi RP, Rower HB, Nakano EY, Feoli AMP. Eating Competence among Brazilian College Students. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:3488. [PMID: 36834190 PMCID: PMC9965545 DOI: 10.3390/ijerph20043488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 06/18/2023]
Abstract
Eating competence (EC) is a biopsychosocial concept related to a healthier eating pattern. Studies have shown that weight gain and body shape and weight dissatisfaction are typical among college students, contributing to low self-esteem, risky eating behaviors, and a propensity to develop eating disorders. As eating habits are determinant factors for food choices that can be modified by eating behavior, this study aimed to evaluate EC in college students from Brazil, using the Brazilian version of the EC Satter Inventory (ecSI2.0™BR), and EC's association with health data. This cross-sectional study was conducted using an online survey spread using the snowball method. The self-report instrument was divided into three parts (socioeconomic and demographic data; health data; and ecSI2.0™BR). Recruitment took place through social networks, and 593 students from public and private universities from all five regions of Brazil participated in the survey. The EC average was 29.46 ± 8.67, and 46.2% of the sample were considered competent eaters. Total EC did not differ among gender and Brazilian region. Younger participants (up to 20 y/o) presented higher scores for total EC, contextual skills and food acceptance. The total EC and contextual skills of health sciences students did not differ from those of students in other areas, except for agricultural sciences in which students had lower total EC. Obese individuals and the participants who perceived themselves to be overweight had low scores for EC. This study confirmed the hypothesis that college students have low EC, causing worse health outcomes related to BMI, perceived body weight, and occurrence of hypertension and dyslipidemia.
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Affiliation(s)
- Caroline Frois Boeira
- Eating Behavior Group of the Psychology Postgraduate Program, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre 90619-900, Brazil
| | - Fabiana Lopes Nalon de Queiroz
- Department of Nutrition, College of Health Sciences, Darcy Ribeiro University Campus, University of Brasília, Brasília 70910-900, Brazil
| | - Renata Puppin Zandonadi
- Department of Nutrition, College of Health Sciences, Darcy Ribeiro University Campus, University of Brasília, Brasília 70910-900, Brazil
| | - Helena Beatriz Rower
- Eating Behavior Group of the Psychology Postgraduate Program, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre 90619-900, Brazil
| | | | - Ana Maria Pandolfo Feoli
- Eating Behavior Group of the Psychology Postgraduate Program, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre 90619-900, Brazil
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de Queiroz FLN, Raposo A, Han H, Nader M, Ariza-Montes A, Zandonadi RP. Eating Competence, Food Consumption and Health Outcomes: An Overview. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19084484. [PMID: 35457352 PMCID: PMC9027558 DOI: 10.3390/ijerph19084484] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 04/02/2022] [Accepted: 04/05/2022] [Indexed: 02/05/2023]
Abstract
Eating Competence (EC) is one behavioral perspective of eating practices that has been associated with a healthy lifestyle. It emphasizes eating pleasure, self-regulation of eating, body weight satisfaction, and regular meal frequency that includes food variety without focusing on dietary guidelines. EC is composed of four components (Eating Attitude, Food Acceptance, Internal Regulation, and Contextual Skill), and its assessment is performed using the Eating Competence Satter Inventory (ecSI2.0™), developed and validated in English for an adult population. EC has been associated with diet quality and health indicators for various population groups and the development of skills that increase EC might be a strategy to improve nutritional health, and prevent obesity and other chronic diseases. In this sense, this study presents an overview of the background, concepts, features, and possible associations among EC, food consumption, and health outcomes. The high prevalence of diseases associated with food/nutrition draws attention to the necessity to broaden the view on food and its relationship with health and well-being, considering not only nutrients and food combinations but also the behavioral dimensions of eating practices. Healthy nutritional recommendations that take into account attitudes and behaviors are in accordance with the EC behavioral model. Studies on eating behavior emphasize the need to better understand attitudes towards food and eating in the general population using validated instruments. In this context, measuring EC and its association with health outcomes seems to be relevant to nutritional health. The complexity of food choices has been examined in social, behavioral, and biological sciences, representing a great challenge for applying unique and simple theoretical models. Multiple methods are required, as no single theory can fully explain food selection.
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Affiliation(s)
- Fabiana Lopes Nalon de Queiroz
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, Brazil; (F.L.N.d.Q.); (R.P.Z.)
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
- Correspondence: (A.R.); (H.H.)
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, Seoul 05006, Korea
- Correspondence: (A.R.); (H.H.)
| | - Martín Nader
- Department of Psychological Studies, Universidad ICESI, Cali 76001, Colombia;
| | - Antonio Ariza-Montes
- Social Matters Research Group, Universidad Loyola Andalucía, C/Escritor Castilla Aguayo, 4, 14004 Córdoba, Spain;
| | - Renata Puppin Zandonadi
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, Brazil; (F.L.N.d.Q.); (R.P.Z.)
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Aittola K, Karhunen L, Männikkö R, Järvelä-Reijonen E, Mikkonen S, Absetz P, Kolehmainen M, Schwab U, Harjumaa M, Lindström J, Lakka T, Tilles-Tirkkonen T, Pihlajamäki J. Enhanced Eating Competence Is Associated with Improved Diet Quality and Cardiometabolic Profile in Finnish Adults with Increased Risk of Type 2 Diabetes. Nutrients 2021; 13:nu13114030. [PMID: 34836283 PMCID: PMC8624442 DOI: 10.3390/nu13114030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 01/15/2023] Open
Abstract
Eating competence (EC) is characterized by positive attitudes towards food and eating, having regular meals, eating a variety of foods, and internally regulated eating. We investigated the associations of changes in EC with changes in lifestyle, anthropometrics and biomarkers of glucose and lipid metabolism in 2291 adults at increased risk of type 2 diabetes as part of the StopDia study conducted in primary healthcare. EC and diet quality were assessed with validated digital questionnaires. During the intervention, the participants received either (1) the digital lifestyle intervention, (2) the combined digital and face-to-face group-based lifestyle intervention, or (3) standard care. EC increased among the participants independent of the intervention type. Increase in EC was associated with an increase in diet quality, high-density lipoprotein (HDL) cholesterol, and with a decrease in body mass index and waist circumference, regardless of baseline EC. Of the subdomains of EC, the contextual skills, food acceptance and eating attitudes were associated with various of these changes. Our results thus suggest that EC could be a potential target in lifestyle interventions aiming to improve the cardiometabolic health of people at type 2 diabetes risk.
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Affiliation(s)
- Kirsikka Aittola
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland; (L.K.); (R.M.); (E.J.-R.); (P.A.); (M.K.); (U.S.); (T.T.-T.); (J.P.)
- Correspondence: ; Tel.: +358-50-5167269
| | - Leila Karhunen
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland; (L.K.); (R.M.); (E.J.-R.); (P.A.); (M.K.); (U.S.); (T.T.-T.); (J.P.)
| | - Reija Männikkö
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland; (L.K.); (R.M.); (E.J.-R.); (P.A.); (M.K.); (U.S.); (T.T.-T.); (J.P.)
- Endocrinology and Clinical Nutrition, Department of Medicine, Kuopio University Hospital, 70029 Kuopio, Finland
| | - Elina Järvelä-Reijonen
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland; (L.K.); (R.M.); (E.J.-R.); (P.A.); (M.K.); (U.S.); (T.T.-T.); (J.P.)
| | - Santtu Mikkonen
- Department of Applied Physics, University of Eastern Finland, 70211 Kuopio, Finland;
| | - Pilvikki Absetz
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland; (L.K.); (R.M.); (E.J.-R.); (P.A.); (M.K.); (U.S.); (T.T.-T.); (J.P.)
- Collaborative Care Systems Finland, 00270 Helsinki, Finland
| | - Marjukka Kolehmainen
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland; (L.K.); (R.M.); (E.J.-R.); (P.A.); (M.K.); (U.S.); (T.T.-T.); (J.P.)
| | - Ursula Schwab
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland; (L.K.); (R.M.); (E.J.-R.); (P.A.); (M.K.); (U.S.); (T.T.-T.); (J.P.)
- Endocrinology and Clinical Nutrition, Department of Medicine, Kuopio University Hospital, 70029 Kuopio, Finland
| | - Marja Harjumaa
- VTT Technical Research Centre of Finland Ltd., 02044 Espoo, Finland;
| | - Jaana Lindström
- Department of Public Health and Welfare, National Institute for Health and Welfare, 00271 Helsinki, Finland;
| | - Timo Lakka
- Institute of Biomedicine, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland;
- Department of Clinical Physiology and Nuclear Medicine, Kuopio University Hospital, 70029 Kuopio, Finland
- Kuopio Research Institute of Exercise Medicine, 70100 Kuopio, Finland
| | - Tanja Tilles-Tirkkonen
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland; (L.K.); (R.M.); (E.J.-R.); (P.A.); (M.K.); (U.S.); (T.T.-T.); (J.P.)
| | - Jussi Pihlajamäki
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland; (L.K.); (R.M.); (E.J.-R.); (P.A.); (M.K.); (U.S.); (T.T.-T.); (J.P.)
- Endocrinology and Clinical Nutrition, Department of Medicine, Kuopio University Hospital, 70029 Kuopio, Finland
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de Queiroz FLN, Nakano EY, Botelho RBA, Ginani VC, Raposo A, Zandonadi RP. Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic. Foods 2021; 10:2001. [PMID: 34574111 PMCID: PMC8468240 DOI: 10.3390/foods10092001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/19/2021] [Accepted: 08/24/2021] [Indexed: 01/01/2023] Open
Abstract
The coronavirus pandemic started a worldwide emergency, and tight preventive actions were necessary to protect the population, changing individuals' daily habits. Dwelling and working at home can change dietary habits, affect food choice and access, as well as the practice of physical activity. In this regard, this study's goal was to compare eating competence (EC) among Brazilian adults before and during the coronavirus pandemic, using the Brazilian version of the eating competence Satter inventory (ecSI2.0™BR) with the "retrospective post-then-pre" design. This cross-sectional study was performed from 30 April to 31 May 2021 among a convenience sample of the Brazilian adult population using an online platform (Google® Forms). In the studied sample (n = 302 in which 76.82% were females), EC total score lowered during the pandemic (31.69 ± 8.26 vs. 29.99 ± 9.72; p < 0.005), and the decrease was worst after the beginning of the pandemic among those who reported weight gain, decreased the consumption of fruit and vegetables, and increased the consumption of sugary beverages. The contextual skill component seems relevant in this scenario, where our life and routines were changed entirely, demonstrating that the ability to manage the food context is essential, especially when sanitary and economic situations represent a new challenge.
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Affiliation(s)
- Fabiana Lopes Nalon de Queiroz
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, DF, Brazil; (R.B.A.B.); (V.C.G.); (R.P.Z.)
| | | | - Raquel Braz Assunção Botelho
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, DF, Brazil; (R.B.A.B.); (V.C.G.); (R.P.Z.)
| | - Verônica Cortez Ginani
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, DF, Brazil; (R.B.A.B.); (V.C.G.); (R.P.Z.)
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Renata Puppin Zandonadi
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, DF, Brazil; (R.B.A.B.); (V.C.G.); (R.P.Z.)
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de Queiroz FLN, Nakano EY, Botelho RBA, Ginani VC, Cançado ALF, Zandonadi RP. Eating Competence Associated with Food Consumption and Health Outcomes among Brazilian Adult Population. Nutrients 2020; 12:nu12103218. [PMID: 33096760 PMCID: PMC7589896 DOI: 10.3390/nu12103218] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 10/08/2020] [Accepted: 10/13/2020] [Indexed: 12/11/2022] Open
Abstract
This study aimed to associate Eating Competence (EC) with food consumption and health outcomes in the Brazilian adult population. Researchers developed a questionnaire to associate EC with sociodemographic information, health outcomes, and food consumption. Data on body weight and height was referred to by participants in the questionnaire, and body mass index (BMI) was calculated and classified. A question to evaluate the perception of body size was included. After constructing the questionnaire items, content validation and semantic evaluation were performed following the Delphi method with a group of judges composed of 26 health professionals. The judges evaluated the sociodemographic information, health outcomes, and food consumption items associated with the eating competence instrument (previously validated in Brazilian-Portuguese). The final version of the questionnaire was composed of 33 items. Our results confirmed good reliability, responsiveness, and internal consistency. A total of 1810 Brazilians answered the questionnaire. Most of the participants were female, up to 40 years old, with a high education level and high income. Most of the participants did not report diabetes or hypertension. The EC total score did not differ among males and females. Individuals up to 40 years old presented a lower total score. The increase in educational level and income also increased EC total score. Excess weight individuals showed lower EC compared to the normal weight/underweight. Individuals who consumed fruits and/or vegetables five or more days/week presented the best scores for total EC.
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Affiliation(s)
- Fabiana Lopes Nalon de Queiroz
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Distrito Federal 70910-900, Brazil; (R.B.A.B.); (V.C.G.)
- Correspondence: (F.L.N.d.Q.); (R.P.Z.)
| | - Eduardo Yoshio Nakano
- Department of Statistics, University of Brasilia, Brasilia, DF 70910-900, Brazil; (E.Y.N.); (A.L.F.C.)
| | - Raquel Braz Assunção Botelho
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Distrito Federal 70910-900, Brazil; (R.B.A.B.); (V.C.G.)
| | - Verônica Cortez Ginani
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Distrito Federal 70910-900, Brazil; (R.B.A.B.); (V.C.G.)
| | | | - Renata Puppin Zandonadi
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Distrito Federal 70910-900, Brazil; (R.B.A.B.); (V.C.G.)
- Correspondence: (F.L.N.d.Q.); (R.P.Z.)
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11
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Psota TL, Tindall AM, Lohse B, Miller PE, Petersen KS, Kris‐Etherton PM. The Weight Optimization Revamping Lifestyle using the Dietary Guidelines (WORLD) Study: Sustained Weight Loss Over 12 Months. Obesity (Silver Spring) 2020; 28:1235-1244. [PMID: 32475085 PMCID: PMC7383737 DOI: 10.1002/oby.22824] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 03/01/2020] [Accepted: 03/27/2020] [Indexed: 01/06/2023]
Abstract
OBJECTIVE This study aimed to compare two energy-restricted, nutrient-dense diets at the upper or lower ends of the dietary fat recommendation range (lower fat [20% energy from fat] versus moderate fat [35%]) on weight loss using behavioral theory-based nutrition education. METHODS A total of 101 premenopausal women with overweight or obesity were randomized to an energy-restricted lower-fat or moderate-fat diet for 1 year. Interventions included 28 behavioral theory-based nutrition education sessions plus weekly exercise sessions. RESULTS Both treatment groups experienced weight loss (-5.0 kg for lower fat and -4.3 kg for moderate fat; P < 0.0001), but there was no difference in weight loss or fat intake between groups. Total and low-density lipoprotein cholesterol decreased (-3. 4 mg/dL and -3.8 mg/dL; P < 0.05), and high-density lipoprotein cholesterol increased (1.9 mg/dL; P < 0.05) in both groups at 12 months. Diet quality, assessed by the Healthy Eating Index, increased significantly at 4 months versus baseline (70.8 [0.9] vs. 77.8 [1.0]) and was maintained through 12 months. Higher Healthy Eating Index scores were associated with greater weight loss at 4 months (r = -0.2; P < 0.05). CONCLUSIONS In the context of a well-resourced, free-living weight-loss intervention, total fat intake did not change; however, theory-based nutrition education underpinned by food-based recommendations resulted in caloric deficits, improvements in diet quality, and weight loss that was sustained for 1 year.
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Affiliation(s)
- Tricia L. Psota
- Department of Nutritional SciencesThe Pennsylvania State UniversityUniversity ParkPennsylvaniaUSA
- Victus Health and Wellness CenterPhoenixvillePennsylvaniaUSA
| | - Alyssa M. Tindall
- Department of Nutritional SciencesThe Pennsylvania State UniversityUniversity ParkPennsylvaniaUSA
- Division of Gastroenterology, Hepatology and NutritionThe Children’s Hospital of PhiladelphiaPhiladelphiaPennsylvaniaUSA
| | - Barbara Lohse
- Wegmans School of Health and NutritionRochester Institute of TechnologyRochesterNew YorkUSA
| | - Paige E. Miller
- Department of Nutritional SciencesThe Pennsylvania State UniversityUniversity ParkPennsylvaniaUSA
- Cancer Epidemiology and Surveillance BranchTexas Department of State Health ServicesAustinTexasUSA
| | - Kristina S. Petersen
- Department of Nutritional SciencesThe Pennsylvania State UniversityUniversity ParkPennsylvaniaUSA
| | - Penny M. Kris‐Etherton
- Department of Nutritional SciencesThe Pennsylvania State UniversityUniversity ParkPennsylvaniaUSA
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12
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Athlete-Specific Treatment for Eating Disorders: Initial Findings from the Walden GOALS Program. J Acad Nutr Diet 2020; 120:183-192. [DOI: 10.1016/j.jand.2019.07.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Indexed: 11/18/2022]
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13
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Tilles-Tirkkonen T, Aittola K, Männikkö R, Absetz P, Kolehmainen M, Schwab U, Lindström J, Lakka T, Pihlajamäki J, Karhunen L. Eating Competence Is Associated with Lower Prevalence of Obesity and Better Insulin Sensitivity in Finnish Adults with Increased Risk for Type 2 Diabetes: The StopDia Study. Nutrients 2019; 12:nu12010104. [PMID: 31905938 PMCID: PMC7019577 DOI: 10.3390/nu12010104] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 12/20/2019] [Accepted: 12/26/2019] [Indexed: 02/01/2023] Open
Abstract
A healthy diet prevents type 2 diabetes but is often difficult to adhere to. This cross-sectional study aimed to investigate whether eating competence is associated with diet or risk factors and prevalence of type 2 diabetes in individuals screened for type 2 diabetes risk. Eating competence is an indicator of food acceptance, positive attitudes, internal regulation and contextual skills related to food and eating. In total, 3147 Finnish adults aged 18-74 at an increased risk for type 2 diabetes identified via online risk screening participated in the baseline examinations of the Stop Diabetes (StopDia) study. The participants filled out the digital questionnaire on food intake, physical activity and sleep, and the Satter Eating Competence Inventory 2.0TM (ecSI 2.0TM). In addition, anthropometric and laboratory measurements were performed at primary healthcare centres. Eating competent individuals (37%, classified by ecSI 2.0TM) had a better quality of diet (p < 0.05 for all). Additionally, eating competence was associated with a lower prevalence of previously undiagnosed type 2 diabetes, abdominal obesity, metabolic syndrome and hypertriglyceridaemia, and with better insulin sensitivity (p < 0.05 for all). However, these associations, except for metabolic syndrome, were at least partly mediated by body mass index. Eating competence is associated with a healthy diet and could, thus, in the long term, support the prevention of type 2 diabetes.
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Affiliation(s)
- Tanja Tilles-Tirkkonen
- Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland; (K.A.); (R.M.); (P.A.); (M.K.); (U.S.); (J.P.); (L.K.)
- Correspondence: ; Tel.: +358-40-727-9791
| | - Kirsikka Aittola
- Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland; (K.A.); (R.M.); (P.A.); (M.K.); (U.S.); (J.P.); (L.K.)
| | - Reija Männikkö
- Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland; (K.A.); (R.M.); (P.A.); (M.K.); (U.S.); (J.P.); (L.K.)
| | - Pilvikki Absetz
- Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland; (K.A.); (R.M.); (P.A.); (M.K.); (U.S.); (J.P.); (L.K.)
- Collaborative Care Systems Finland, 00270 Helsinki, Finland
| | - Marjukka Kolehmainen
- Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland; (K.A.); (R.M.); (P.A.); (M.K.); (U.S.); (J.P.); (L.K.)
| | - Ursula Schwab
- Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland; (K.A.); (R.M.); (P.A.); (M.K.); (U.S.); (J.P.); (L.K.)
- Department of Medicine, Endocrinology and Clinical Nutrition, Kuopio University Hospital, 70029 KYS Kuopio, Finland
| | - Jaana Lindström
- Department of Public Health Solutions, National Institute for Health and Welfare, 00271 Helsinki, Finland;
| | - Timo Lakka
- Institute of Biomedicine, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland;
- Department of Clinical Physiology and Nuclear Medicine, Kuopio University Hospital, 70029 KYS, Kuopio, Finland
- Kuopio Research Institute of Exercise Medicine, 70100 Kuopio, Finland
| | - Jussi Pihlajamäki
- Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland; (K.A.); (R.M.); (P.A.); (M.K.); (U.S.); (J.P.); (L.K.)
- Department of Medicine, Endocrinology and Clinical Nutrition, Kuopio University Hospital, 70029 KYS Kuopio, Finland
| | - Leila Karhunen
- Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland; (K.A.); (R.M.); (P.A.); (M.K.); (U.S.); (J.P.); (L.K.)
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Lohse B, Pflugh Prescott M, Cunningham-Sabo L. Eating Competent Parents of 4th Grade Youth from a Predominantly Non-Hispanic White Sample Demonstrate More Healthful Eating Behaviors than Non-Eating Competent Parents. Nutrients 2019; 11:nu11071501. [PMID: 31262065 PMCID: PMC6682872 DOI: 10.3390/nu11071501] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 01/09/2023] Open
Abstract
The purpose of this study was to determine if the associations between eating competence (EC) and eating behaviors that were found in a USA sample of predominantly Hispanic parents of 4th grade youth could be replicated in a USA sample of predominantly non-Hispanic white parents of 4th graders. Baseline responses from parents (n = 424; 94% white) of youth participating in a year-long educational intervention were collected using an online survey. Validated measures included the Satter Eating Competence Inventory (ecSI 2.0TM), in-home fruit/vegetable (FV) availability, healthful eating behavior modeling, and FV self-efficacy/outcome expectancies (SE/OE). Data were analyzed with general linear modeling and cluster analyses. The findings replicated those from the primarily Hispanic sample. Of the 408 completing all ecSI 2.0TM items, 86% were female, 65% had a 4-year degree or higher, and 53% were EC (ecSI 2.0TM score ≥ 32). Compared with non-EC parents, EC modeled more healthful eating, higher FV SE/OE, and more in-home FV availability. Behaviors clustered into those striving toward more healthful practices (strivers; n = 151) and those achieving them (thrivers; n = 255). Striver ecSI 2.0TM scores were lower than those of thrivers (29.6 ± 7.8 vs. 33.7 ± 7.6; p < 0.001). More EC parents demonstrated eating behaviors associated with childhood obesity prevention than non-EC parents, encouraging education that fosters parent EC, especially in tandem with youth nutrition education.
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Affiliation(s)
- Barbara Lohse
- Rochester Institute of Technology Wegmans School of Health and Nutrition, Rochester, NY 14623, USA.
| | - Melissa Pflugh Prescott
- Department of Food Science and Human Nutrition, University of Illinois Urbana-Champagne, Urbana, IL 61801, USA
| | - Leslie Cunningham-Sabo
- Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523, USA
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