Identification of psychological correlates of dietary misreporting under laboratory and free-living environments

Abstract Errors inherent in self-reported measures of energy intake (EI) are substantial and well documented, but correlates of misreporting remain unclear. Therefore, potential predictors of misreporting were examined. In Study One, fifty-nine individuals (BMI = 26·1 (sd 3·8) kg/m2, age = 42·7 (sd 13·6) years, females = 29) completed a 14-d stay in a residential feeding behaviour suite where eating behaviour was continuously monitored. In Study Two, 182 individuals (BMI = 25·7 (sd 3·9) kg/m2, age = 42·4 (sd 12·2) years, females = 96) completed two consecutive days in a residential feeding suite and five consecutive days at home. Misreporting was directly quantified by comparing covertly measured laboratory weighed intakes (LWI) with self-reported EI (weighed dietary record (WDR), 24-h recall, 7-d diet history, FFQ). Personal (age, sex and %body fat) and psychological traits (personality, social desirability, body image, intelligence quotient and eating behaviour) were used as predictors of misreporting. In Study One, those with lower psychoticism (P = 0·009), openness to experience (P = 0·006) and higher agreeableness (P = 0·038) reduced EI on days participants knew EI was being measured to a greater extent than on covert days. Isolated associations existed between personality traits (psychoticism and openness to experience), eating behaviour (emotional eating) and differences between the LWI and self-reported EI, but these were inconsistent between dietary assessment techniques and typically became non-significant after accounting for multiplicity of comparisons. In Study Two, sex was associated with differences between LWI and the WDR (P = 0·009), 24-h recall (P = 0·002) and diet history (P = 0·050) in the laboratory, but not home environment. Personal and psychological correlates of misreporting identified displayed no clear pattern across studies or dietary assessment techniques and had little utility in predicting misreporting.

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ADIPOQ gene is linked to emotional eating behaviour in young Nigerian adults independent of psychological traits

Bulletin of the National Research Centre ◽

10.1186/s42269-020-00450-5 ◽

2020 ◽

Vol 44 (1) ◽

Author(s):

Awoyemi Abayomi Awofala ◽

Olusegun Emmanuel Ogundele ◽

Khalid Olajide Adekoya

Keyword(s):

Emotional Eating ◽

Genetic Variant ◽

Eating Behaviour ◽

Biological Factors ◽

Psychological Traits ◽

Adipoq Gene ◽

Cognitive Restraint ◽

Beta Coefficient ◽

And Gender ◽

Uncontrolled Eating

Abstract Background A disturbance in eating behaviour (EB) is the hallmark of patients with eating disorders, and depicts a complex interaction of environmental, psychological and biological factors. In the present study, we propose a model of association of genetic susceptibility—represented by adiponectin (ADIPOQ) gene—with eating behavioural and psychological traits. Results Evaluation of the distribution of a polymorphism of the ADIPOQ (rs1501299 G > T) with respect to three EB factors involving cognitive restraint, uncontrolled eating and emotional eating revealed that T-allele in rs1501299 was associated with a decreased susceptibility to emotional EB in codominant (e.g., GG vs. TT) (beta-coefficient [β] = 2.39, 95% Confidence interval [CI] = − 4.02, − 0.76; p value [p] = 0.02), recessive (GG + GT vs. TT) (β = − 2.77, 95% CI = − 3.65, − 0.69; p = 0.005) and additive (GG = 0, GT = 1, TT = 2) (β = − 1.02, 95% CI = − 1.80, − 0.24; p = 0.01) models of inheritance. The presence of the T-allele was not significantly associated with psychological factors involving depression, anxiety and stress. Finally, none of the psychological traits significantly predicted any of the EB factors after controlling for age, body weight and gender. Conclusions Our data suggest that genetic variant in ADIPOQ locus may influence human emotional eating behaviour.

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Application of three different coaching strategies through a virtual coach for people with emotional eating: a vignette study

Journal of Eating Disorders ◽

10.1186/s40337-020-00367-4 ◽

2021 ◽

Vol 9 (1) ◽

Author(s):

Aranka Dol ◽

Christina Bode ◽

Hugo Velthuijsen ◽

Tatjana van Strien ◽

Lisette van Gemert-Pijnen

Keyword(s):

Emotion Regulation ◽

Emotional Eating ◽

Negative Emotions ◽

Eating Behaviour ◽

Self Esteem ◽

Adult Women ◽

Food Cravings ◽

Vignette Study ◽

Coaching Strategies ◽

Applied Design

Abstract Background Around 13% of the world’s population suffers from obesity. More than 40% of people with obesity display emotional eating behaviour (eating in response to negative emotions or distress). It is an alternate to more effective coping strategies for negative emotions. Our study explored the opportunities for helping adults with emotional overeating using a virtual coach, aiming to identify preferences for tailored coaching strategies applicable in a personal virtual coach environment. Three different coaching strategies were tested: a validating, a focus-on-change, and a dialectical one – the latter being a synthesis of the first two strategies. Methods A qualitative study used vignettes reflecting the two most relevant situations for people with emotional eating: 1. experiencing negative emotions, with ensuing food cravings; and 2. after losing control to emotional eating, with ensuing feelings of low self-esteem. Applied design: 2 situations × 3 coaching strategies. Participants: 71 adult women (Mage 44.4/years, range 19–70, SD = 12.86) with high scores on the DEBQ-emotional eating scale (Memo 3.65, range 1.69–4.92, SD = .69) with mean BMI 30.1 (range 18–46, SD = 6.53). They were recruited via dieticians’ practices, were randomly assigned to the conditions and asked how they would face and react to the presented coaching strategies. Data were transcribed and a thematic analysis was conducted. Results Qualitative results showed that participants valued both the validating coaching strategy and the focus-on-change strategy, but indicated that a combination of validation and focus-on-change provides both mental support and practical advice. Data showed that participants differed in their level of awareness of the role that emotions play in their overeating and the need for emotion-regulation skills. Conclusion The design of the virtual coach should be based on dialectical coaching strategies as preferred by participants with emotional eating behaviour. It should be tailored to the different stages of awareness of their emotions and individual emotion-regulation skills.

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Role of Dental Nutrition Knowledge and Socioecological Factors in Dental Caries in Low-Income Women

Health Education & Behavior ◽

10.1177/10901981211004149 ◽

2021 ◽

pp. 109019812110041

Author(s):

Prageet K. Sachdev ◽

Jeanne Freeland-Graves ◽

Nalini Ranjit ◽

Mahsa Babaei

Keyword(s):

Dental Caries ◽

Home Environment ◽

Low Income ◽

Emotional Eating ◽

Nutrition Knowledge ◽

Cross Sectional ◽

Environment Scale ◽

Scale Scores ◽

Low Income Women

Dental caries is a chronic oral condition that disproportionately affects low-income women. The aim of this research was to investigate relationships between dental nutrition knowledge, socioecological factors, and prevalence of dental caries in low-income women. This quantitative cross-sectional study involved 220 women who were recruited from Central Texas. Participants completed demographics, the Dental Nutrition Knowledge Competency Scale, United States Adult Food Security Survey Module, and the Multidimensional Home Environment Scale. Two dentists measured dental caries via the Decayed, Missing, Filled Teeth Index. Regression models were conducted to test the effects of dental nutrition knowledge and Multidimensional Home Environment Scale factors on dental caries. Finally, mediation analysis explored relationships between dental nutrition knowledge and dental caries, adjusting for Multidimensional Home Environment Scale scores. Results showed that dental nutrition knowledge and Multidimensional Home Environment Scale score were significantly associated with dental caries. Subscales of self-efficacy for eating healthy, oral hygiene practices, emotional eating, availability of unhealthy foods at home, and social support were related to dental caries. The relationship between dental nutrition knowledge and caries was mediated by Multidimensional Home Environment Scale scores. This research emphasizes the role of dental nutrition knowledge and socio-ecological factors on prevalence of dental caries. Public health interventions to reduce dental caries should involve strategies that increase dental nutrition knowledge and encourage behavior change in low-income populations.

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Reproducibility and relative validity of a semi-quantitative food frequency questionnaire for the Chinese lactating mothers

Nutrition Journal ◽

10.1186/s12937-021-00678-5 ◽

2021 ◽

Vol 20 (1) ◽

Author(s):

Ye Ding ◽

Fang Li ◽

Ping Hu ◽

Mei Ye ◽

Fangping Xu ◽

...

Keyword(s):

Food Frequency Questionnaire ◽

Dietary Assessment ◽

Correlation Coefficients ◽

Cost Effective ◽

Assessment Method ◽

Food Frequency ◽

Relative Validity ◽

Lactating Mothers ◽

Dietary Record ◽

Spearman’S Correlation

Abstract Background The dietary nutritional status of the lactating mothers is related to maternal health and has a significant impact on the growth and development of infants through the secretion of breast milk. The food frequency questionnaire (FFQ) is the most cost-effective dietary assessment method that can help obtain information on the usual dietary pattern of participants. Until now, the FFQs have been used for different populations in China, but there are few FFQs available for the lactating mothers. We aimed to develop a semi-quantitative, 156-item FFQ for the Chinese lactating mothers, and evaluate its reproducibility and relative validity. Methods A total of 112 lactating mothers completed two FFQs and one 3-d dietary record (3DR). The first FFQ (FFQ1) was conducted during postpartum at 60–65 days and the second FFQ (FFQ2) during subsequent follow-up at 5 weeks. The 3DR was completed with portion sizes assessed using photographs taken by the respondent before and after eating (instant photography) 1 week after FFQ1. Results For reproducibility, the Spearman’s correlation coefficients for food ranged from 0.34 to 0.68, and for nutrients from 0.25 to 0.61. Meanwhile, the intra-class correlation coefficients for food ranged from 0.48 to 0.87, and for nutrients from 0.27 to 0.70. For relative validity, the Spearman’s correlation coefficients for food ranged from 0.32 to 0.56, and for nutrients from 0.23 to 0.72. The energy-adjusted coefficients for food ranged from 0.26 to 0.55, and for nutrients from 0.22 to 0.47. Moreover, the de-attenuation coefficients for food ranged from 0.34 to 0.67, and for nutrients from 0.28 to 0.77. The Bland-Altman plots also showed reasonably acceptable agreement between the two methods. Conclusions This FFQ is a reasonably reproducible and a relative valid tool for assessing dietary intake of the Chinese lactating mothers.

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Openness to Experience: Expanding the boundaries of Factor V

European Journal of Personality ◽

10.1002/per.2410080404 ◽

1994 ◽

Vol 8 (4) ◽

pp. 251-272 ◽

Cited By ~ 190

Author(s):

Robert R. McCrae

Keyword(s):

Openness To Experience ◽

Personality Structure ◽

Factor V ◽

Psychological Correlates ◽

Cultural Boundaries ◽

Personality Questionnaires ◽

Questionnaire Studies

The fifth factor in lexical studies of trait adjectives is commonly interpreted as Intellect, whereas the corresponding factor derived from questionnaire studies is typically identified as Openness to Experience. Intellect as a construct is problematic because it erroneously suggests an equivalence of Factor V with intelligence, describes aspects of Factor III (Conscientiousness) as well as of Factor V, and fails to suggest the diverse psychological correlates that Factor V is known to have. By contrast, Openness to Experience is a broader construct that implies both receptivity to many varieties of experience and a fluid and permeable structure of consciousness. Data from analyses of adjectives, established personality questionnaires, and Hartmann's (1991) new Boundary Questionnaire support these interpretations. The construct of Openness can be transported across geographical and cultural boundaries to function as a universal dimension of personality structure.

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Evaluating Mobile Apps For Dietary and Food Timing Assessment For Use in Research and Clinical Assessment (Preprint)

10.2196/preprints.35858 ◽

2021 ◽

Author(s):

Siena Gioia ◽

Irma M Vlassac ◽

Demsina Babazadeh ◽

Noah L Fryou ◽

Elizabeth Do ◽

...

Keyword(s):

Dietary Intake ◽

Keyword Search ◽

Mobile Apps ◽

Dietary Assessment ◽

Registered Dietitian ◽

Food Record ◽

User Privacy ◽

Privacy Policies ◽

Dietary Record ◽

System Usability Scale

UNSTRUCTURED Abstract: Over the last decade, health apps have become an increasingly popular tool utilized by clinicians and researchers to track food consumption and exercise. However, as consumer apps have primarily focused on tracking dietary intake and exercise, many lack technological features to facilitate the capture of critical food timing details. To determine a viable app that recorded both dietary intake and food timing for use in our clinical study, we evaluated the timestamp data, usability, privacy policies, accuracy of nutrient estimates, and general features of 11 mobile apps for dietary assessment. Apps were selected using a keyword search of related terms and the following apps were reviewed: Bitesnap, Cronometer, DiaryNutrition, DietDiary, FoodDiary, FoodView, Macros, MealLogger, myCircadianClock, MyFitnessPal, and MyPlate. Our primary goal was identifying apps that record food timestamps, which 8 of the reviewed apps did (73%). Of those, only 4/11 (36%) allowed users to edit the timestamps, an important feature. Next, we sought to evaluate the usability of the apps, using the System Usability Scale (SUS) across 2 days, with 82% of the apps receiving favorable scores for usability (9/11 apps). To enable use in research and clinic settings, the privacy policies of each app were systematically reviewed using common criteria with 1 Health Insurance Portability and Accountability Act (HIPAA) compliant app (Cronometer). Furthermore, protected health information is collected by 9/11 (81%) of the apps. Lastly, to assess the accuracy of nutrient estimates generated by these apps, we selected 4 sample food items and one researcher’s 3-day dietary record to input into each app. The caloric and macronutrient estimates of the apps were compared to nutrient estimates provided by a registered dietitian using the Nutrition Data System for Research (NDSR). Compared to the 3-day food record, the apps were found to consistently underestimate calories and macronutrients compared to NDSR. Overall, we find the Bitesnap app to provide flexible dietary and food timing functionality capable for research or clinical use with the majority of apps lacking in necessary food timing functionality or user privacy.

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Psychological correlates of coronary heart disease

Psychological Medicine ◽

10.1017/s0033291700031433 ◽

1985 ◽

Vol 15 (3) ◽

pp. 581-588 ◽

Cited By ~ 24

Author(s):

Christopher C. Tennant ◽

Pauline M. Langeluddecke

Keyword(s):

Coronary Heart Disease ◽

Heart Disease ◽

Psychological Symptoms ◽

Type A ◽

Behaviour Pattern ◽

Psychological Traits ◽

Psychological Measures ◽

Psychological Correlates ◽

Clinical Indices ◽

Activity Survey

SynopsisThe Type A behaviour pattern and other measures of psychological traits and symptom states were assessed in 92 subjects (predominantly male) presenting for coronary angiography. These measures were correlated with three angiographic indices of coronary heart disease (CHD) severity and two clinical indices (angina and the duration of CHD). The only psychological measures associated with atherosclerosis (assessed by angiography) were indices of personality: Type A (the Jenkins Activity Survey), trait tension, trait anxiety and suppression of anger. It was concluded that these traits may have some role in the pathogenesis of coronary atherosclerosis. None of the measures of psychological symptoms showed a significant association with angiography indices. However, depressive symptoms and expressed hostility were associated with the severity of angina and duration of heart disease. It was concluded that these affects are the consequences of the physical disability of CHD.

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Feasibility and relative validity of a digital photo-based dietary assessment: results from the Nutris-Phone study

Public Health Nutrition ◽

10.1017/s1368980018000344 ◽

2018 ◽

pp. 1-8 ◽

Cited By ~ 3

Author(s):

Nicole Prinz ◽

Barbara Bohn ◽

Annamarie Kern ◽

Deborah Püngel ◽

Olga Pollatos ◽

...

Keyword(s):

Dietary Assessment ◽

Nutrient Content ◽

Systematic Bias ◽

Relative Validity ◽

Participant Satisfaction ◽

Digital Photo ◽

Dietary Record ◽

Portion Sizes ◽

User Friendly ◽

Weighed Record

Abstract Objective For dietary assessment, mobile devices with a camera can be used as an alternative to hand-written paper records. The Nutritional Tracking Information Smartphone (Nutris-Phone) study aimed to examine relative validity and feasibility of a photo-based dietary record in everyday life. Design Parallel to the photo-based technique, a weighed record was performed. Participant satisfaction was assessed by questionnaire. A trained nutrition scientist evaluated portion sizes and nutrient content was calculated (DGExpert). Spearman correlation and Bland–Altman analyses were applied. Setting Healthy, non-pregnant volunteers (≥18 years) without intent to lose weight recruited at Ulm University, Germany. Subjects Sixty-six participants (36 % males, median age 22·0 (interquartile range 20·0–25·0) years) took pictures of foods and beverages consumed with a commercially available mobile phone. Results Significant correlation between the photo-based and weighed record was observed: energy (r=0·991), carbohydrate (r=0·980), fat (r=0·972), protein (r=0·988), fibre (r=0·941). Bland–Altman analyses indicated comparable means and acceptable 95 % limits of agreement (energy: −345·2 to 302·9 kJ (−82·5 to 72·4 kcal); carbohydrate: −15·2 to 13·1 g; fat: −6·4 to 6·4 g; protein: −5·9 to 5·6 g; fibre: −2·7 to 2·5 g). However, with increasing intake level, underestimation by the digital method was present (except for fat, all P<0·01). Over 80 % of participants were satisfied with the photo-based record. In nearly 90 %, technical implementation was without major problems. Conclusions Compared with a weighed record, the photo-based dietary record seems to be valid, feasible and user-friendly to estimate energy, macronutrient and fibre intakes, although a systematic bias with increasing levels of intake should be kept in mind.

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Relative Validity of an Online Herb and Spice Consumption Questionnaire

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17082757 ◽

2020 ◽

Vol 17 (8) ◽

pp. 2757 ◽

Cited By ~ 1

Author(s):

Cynthia Blanton

Keyword(s):

Dietary Assessment ◽

Black Pepper ◽

Healthy Eating Index ◽

Assessment Tools ◽

Relative Validity ◽

Food Records ◽

Diet History Questionnaire ◽

Diet History ◽

Culinary Herbs ◽

Validation Testing

Culinary herbs and spices contribute bioactives to the diet, which act to reduce systemic inflammation and associated disease. Investigating the health effects of herb/spice consumption is hampered, however, by a scarcity of dietary assessment tools designed to collect herb/spice data. The objective of this study was to determine the relative validity of an online 28-item herb/spices intake questionnaire (HSQ). In randomized order, 62 volunteers residing in Idaho, USA, completed the online Diet History Questionnaire III + the HSQ followed one week later by one of two comparative methods: 7-day food records or three telephone-administered 24-h dietary recalls. Relative validity of the HSQ was tested two ways: (1) by comparing herb/spice intakes between the HSQ and comparator, and (2) by determining the correlation between herb/spice data and Healthy Eating Index 2015 score. The HSQ and both comparators identified black pepper, cinnamon and garlic powder as the three most commonly used herbs/spices. The HSQ captured significantly higher measures of the number and amount of herbs/spices consumed than the comparators. The number of herbs/spices consumed was significantly directly correlated with diet quality for the HSQ. These results support the ability of the HSQ to record general herb/spice use, yet suggest that further validation testing is needed.

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