Effects of a Brief Mindful Eating Induction on Food Choices and Energy Intake: External Eating and Mindfulness State as Moderators

Mindfulness ◽  
2017 ◽  
Vol 9 (3) ◽  
pp. 750-760 ◽  
Author(s):  
Xavier Allirot ◽  
Marta Miragall ◽  
Iñigo Perdices ◽  
Rosa Maria Baños ◽  
Elena Urdaneta ◽  
...  
Keyword(s):  
Energy Intake ◽  
Food Choices ◽  
Mindful Eating ◽  
External Eating

Mindful Eating (Not the Kind You Think) and an Interview With Dr Kevin Walker

2019 ◽  
Vol 33 (7) ◽  
pp. 984-990 ◽  
Author(s):  
Paul E. Terry
Keyword(s):  
Environmental Sustainability ◽  
Food Industry ◽  
Mindfulness Meditation ◽  
Health And Safety ◽  
Food Choices ◽  
State Agencies ◽  
Mindful Eating ◽  
Self Help ◽  
Deep Appreciation ◽  
Mother Earth

Could it be that self-help concepts like mindfulness meditation have a short shelf life because they’re just that, too much about the self and not enough about something far more important? This editorial describes Kevin Walker’s research and his new book, “ The Grand Food Bargain and the Mindless Drive for More.” Walker’s book shows why the dozens of federal and state agencies with a slice of accountability for food health and safety are predictably and routinely outgunned by the food industry with respect to influencing the public’s health. Describing the dozens of interagency agreements relating to agriculture policies, Walker writes that “food safety in America is held together using the policy equivalent of baling wire and duct tape.” Most health promotion professionals who consider the term mindful eating likely first think about principles that relate to being present and techniques that put you in closer touch with the flavors, colors, or textures of your food. In addition to focusing on how creamy a texture feels on our tongues, might advocacy for “mindful eating” have a more abiding impact if it brought with it a deep appreciation for how our food choices affect the health and sustainability of our communities and our Mother Earth? Changing food from an afterthought to a daily reminder about environmental sustainability is a multidimensional challenge that will require multisectoral partnerships and solutions.

Adequacy of Nutrient Intakes in Elite Junior Basketball Players

2014 ◽  
Vol 24 (5) ◽  
pp. 516-523 ◽  
Author(s):  
Marina Nikić ◽  
Željko Pedišić ◽  
Zvonimir Šatalić ◽  
Saša Jakovljević ◽  
Danielle Venus
Keyword(s):  
Vitamin A ◽  
Nutrition Education ◽  
Energy Intake ◽  
Protein Intake ◽  
Survey Methodology ◽  
Food Choices ◽  
Nutrient Intakes ◽  
Basketball Players ◽  
Nutrient Density ◽  
Absolute Energy

Purpose:The aim of this study was to assess the nutrient intakes of elite junior basketball players in comparison with nonathletes.Methods:A previously designed food frequency questionnaire was undertaken by 57 male elite junior basketball players 15 to 16 years of age and 53 nonathlete peers.Results:Mean estimated energy intake was more than 700 kcal higher in basketball players than in the nonathletes (p = .002). In both groups estimated energy intake was ~14% from protein, 38% from fat, and ~48% from carbohydrates. For the basketball players, estimated protein intake was below 1.4 g/kg in 32% of the group and above 1.7 g/kg in 51%, while carbohydrate intake was below 6 g/kg in 56%. Percentages of participants who apparently failed to meet the estimated average requirement for micronutrients were higher in the nonathlete group. The nutrients most likely to fail to meet the recommendations for nutrient density were vitamin A (~70%), zinc (49% in basketball players and 30% in nonathletes), niacin and calcium (~30% for both micronutrients in both groups).Conclusion:Within the limitations of the survey methodology, elite junior basketball players appear to consume higher absolute energy, macronutrient and micronutrient intakes than nonathletes, but the contribution of macronutrients to daily energy intake and the nutrient density of food choices was similar for both groups. Elite junior basketball players might benefit from nutrition education targeting carbohydrate and protein intake. Dietary modifications that increase intakes of vitamin A, zinc, calcium and niacin in the diets of both groups might also be of value.

Mindful eating induction, food choices and food intake

Appetite ◽  
2016 ◽  
Vol 107 ◽  
pp. 677
Author(s):  
X. Allirot ◽  
A. Cebolla ◽  
I. Perdices ◽  
E. Oliver ◽  
E. Urdaneta
Keyword(s):  
Food Intake ◽  
Food Choices ◽  
Mindful Eating

scholarly journals Mindful Eating Is Related to Lower Intake of Energy and Added Sugars Among Overweight, Premenopausal Women

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1318-1318
Author(s):  
Linda Knol ◽  
Kristi Crowe-White ◽  
Susan Appel
Keyword(s):  
Energy Intake ◽  
Emotional Eating ◽  
Online Survey ◽  
Saturated Fat ◽  
Premenopausal Women ◽  
Mindful Eating ◽  
Obese Women ◽  
Coping With Stress ◽  
Added Sugars ◽  
Funding Sources

Abstract Objectives Mindful eating (ME) is the act of engaging in intentional awareness to eating experiences and internal body sensations in a non-judgmental manner. ME interventions have improved stress-related eating, which is associated with increased energy intake from highly palatable foods. The purpose of this study was to examine relationships between ME and dietary intake. Methods Premenopausal, overweight/obese [body mass index (BMI) of 25–40 kg/m2], women (n = 65), ages 25–50 years, completed three days of dietary recalls using the Automated Self-administered Recall System (ASA24) and an online survey including the Mindful Eating Questionnaire (MEQ). A 5-point Likert Scale was used to assess MEQ responses with higher scores reflecting greater ME. Linear regression was used to assess relationships between MEQ scores and energy intake, as well as, energy from saturated fat and added sugars. Results The average MEQ score was 3.22 (SD = 0.48). On average, participants consumed 1852 (SD = 540) kcals with 12.8% (SD = 3.5) and 10.8% (SD = 6.3) kcals from saturated fat and added sugars, respectively. MEQ scores were inversely related to overall energy intake (β = −349, F = 6.95, P = 0.01), and percentage of energy from added sugars (β = −3.44, F = 4.77, P = 0.03). Saturated fat intake was not related to MEQ scores. Energy intake was inversely related to only three of the five MEQ subscales: eating with awareness (β = −273, F = 7.40, P = 0.01), stress/emotional eating (β = −140, F = 4.49, P = 0.04), and distracted eating (β = −194, F = 6.13, P = 0.02). Conclusions Overweight/obese women consumed significantly less energy by paying attention to flavors, colors, textures, and tastes of food, eating meals without distractions, and coping with stress through means other than food. Interestingly, energy intake was unrelated to eating based on biological or environmental cues. Funding Sources Dietitians in Integrative and Functional Medicine DPG, Academy of Nutrition and Dietetics and Research Grant Committee, University of Alabama.

Food choices at lunch during the third year of life: Increase in energy intake but decrease in variety

2007 ◽  
Vol 94 (8) ◽  
pp. 1023-1029 ◽  
Author(s):  
Sophie Nicklaus ◽  
Claire Chabanet ◽  
Vincent Boggio ◽  
Sylvie Issanchou
Keyword(s):  
Energy Intake ◽  
Food Choices ◽  
The Third

scholarly journals Effects of Restrained, External, and Emotional Eating Styles on Weight Gain Among Female Students at Faculty of Public Health, Universitas Indonesia

2018 ◽  
Vol 4 (1) ◽  
pp. 8 ◽  
Author(s):  
Nindhita Priscillia Muharrani ◽  
Engkus Kusdinar Achmad ◽  
Trini Sudiarti
Keyword(s):  
Weight Gain ◽  
Energy Intake ◽  
Emotional Eating ◽  
Normal Weight ◽  
Female Students ◽  
Restrained Eating ◽  
Eating Style ◽  
External Eating ◽  
Eating Styles ◽  
Before And After

ABSTRACT: Continuous weight gain increases the risk of coronary heart disease. This research was a six-week prospective cohort study aimed at identifying the effects of restrained, external, and emotional eating styles on weight gain by controlling energy intake, physical activity, and socioeconomic status. A total of 40 female students were assessed at three points within a six-week period. Eating styles were assessed using a self-administered questionnaire based on restrained, externality, and psychosomatic theories. There was a significant weight gain of 0.32 kg on average among female students. Twenty-five percent of respondents experienced changes in eating style, while the rest were consistent with one eating style. A significant effect on weight gain was found only in external eating before and after being controlled by energy intake (p<0.05). This indicates that external eating, rather than emotional eating and restrained eating, drives weight gain among female college students. This study also found that the proportion of restrained eating was higher in students with normal weight than in those who were overweight, whereas emotional eating was higher in underweight students than overweight students, and external eating was higher in underweight students than obese students. In conclusion, external eating may cause weight gain, yet restrained and emotional eating are not necessarily effective ways to control weight either. Therapies to stop the weight gain epidemic are urgently needed.

scholarly journals Does food intake mediate the association between mindful eating and change in depressive symptoms?

2020 ◽  
Vol 23 (9) ◽  
pp. 1532-1542 ◽  
Author(s):  
LHH Winkens ◽  
LEM Elstgeest ◽  
T van Strien ◽  
BWJH Penninx ◽  
M Visser ◽  
...  
Keyword(s):  
Depressive Symptoms ◽  
Food Intake ◽  
Total Energy ◽  
Energy Intake ◽  
Diet Quality ◽  
Indirect Effects ◽  
Depression Scale ◽  
Total Energy Intake ◽  
Mindful Eating ◽  
Mediation Analyses

AbstractObjective:To examine mediation by (i) diet quality and (ii) diet quantity in the associations of mindful eating domains with 3-year change in depressive symptoms.Design:Depressive symptoms were measured with the Center for Epidemiologic Studies Depression scale at baseline and 3-year follow-up. Four mindful eating domains (Focused Eating; Eating in response to Hunger and Satiety Cues; Eating with Awareness; Eating without Distraction) were measured with the Mindful Eating Behavior Scale. Food intake was measured with a 238-item FFQ. Diet quality was defined as the Mediterranean Diet Score (MDS). Diet quantity was defined as total energy intake (kcal/d; 1 kcal = 4·184 kJ). Mediation analyses with percentile-corrected bootstrap confidence intervals were conducted to calculate indirect effects.Setting:Longitudinal Aging Study Amsterdam.Participants:Adults aged 55 years or above (n 929).Results:Diet quality (MDS) did not mediate associations of any of the four mindful eating domains with change in depressive symptoms. In contrast, total energy intake did mediate the associations with change in depressive symptoms for the mindful eating domains Eating with Awareness (indirect effects fully adjusted models: B = −0·014, 95 % CI −0·037, −0·002) and Eating without Distraction (B = −0·013, 95 % CI −0·033, −0·001), but not for the other two domains. Post hoc multiple mediation analyses showed similar results.Conclusions:Higher scores on two mindful eating domains were associated with a decrease in depressive symptoms through lower total energy intake. Diet quantity, but not diet quality, could be a possible underlying mechanism in the associations between mindful eating and change in depressive symptoms.

scholarly journals Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1124
Author(s):  
Mariana A. Pires ◽  
Lorenzo M. Pastrana ◽  
Pablo Fuciños ◽  
Cristiano S. Abreu ◽  
Sara M. Oliveira
Keyword(s):  
Food Choices ◽  
General View ◽  
Mindful Eating ◽  
Psychological Processes ◽  
Current Analysis ◽  
Functional Ingredients ◽  
Food Properties ◽  
Oral Dryness ◽  
Eating Regulation ◽  
Food Design

Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved.

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