Children’s Power of Food Scale: Turkish Validity and Reliability Study

Objective: In this study, the aim of the present study was to validate the Turkish version of the C-PFS after translation of the original version. Design: The data were collected via face-to-face interviews using the Turkish version of C-PFS (C-PFS-T) and a sociodemographic information form. Body mass index (BMI) was calculated by dividing body weight by the square of the height. After the adaptation of the scale to Turkish language, validity and reliability analysis were conducted for the C-PFS-T. Setting: Gülhane Training and Research Hospital Department of Child Health and Diseases Nutrition and Diet Unit in Ankara Participants: This research was conducted with volunteer children and adolescents between the ages of 9 and 16 (n 268) Results: It was concluded that the 15-item C-PFS-T was collected under 3 factors as in the original version of the child version. Cronbach α coefficient was found to be 0.878 for the scale. The confirmatory factor analysis results showed the acceptability and applicability of adapting the version of the C-PFS-T in terms of χ2/df(=3.816), AGFI(=0.931), RMSEA(=0.082) and GFI(=0.852) fit indices. C-PFS-T total score’s median value of obese group wasn’t substantially different from normal weight group. Conclusions: It was concluded that the Turkish version of the C-PFS, which provides an assessment of the hedonic hunger status of children and adolescents with 15 items and 3 subdimensions, has sufficient reliability and validity to be applied to these subjects.

Six-month changes in ghrelin and glucagon-like peptide-1 with weight loss are unrelated to long-term weight regain in obese older adults

Background and objective Weight loss (WL) and subsequent regain are complex physiologic processes, and our understanding of the hormonal changes associated with these processes continues to evolve. We aimed to examine the effects of behavioral WL on 6-month changes in ghrelin and GLP-1 and evaluate the effects of these changes in gut hormones on weight regain among older adults. Subjects and methods One hundred seventy-seven obese (BMI: 33.5 (3.5) kg/m2) older adults (66.9 ± 4.7 years, 71.2% female, 67.6% white) were randomized to WL (WL; n = 68), WL plus aerobic training (n = 79), or WL plus resistance training (n = 75) for 18 months. Ghrelin, GLP-1, power of food scale (PFS), and weight were measured at baseline, 6 months, and 18 months. Results There was no differential treatment effect on change in either gut hormone, however, there was a significant time effect across all groups (p < 0.001), with increases in ghrelin (∆ = +106.77 pg/ml; 95% CI = + 84.82, +128.71) and decreases in GLP-1 (∆ = −4.90 pM; 95% CI = −6.27, −3.51) at 6-month. Ratings on the PFS decreased from baseline to 6-month and there was significant loss of weight from baseline to either 6- or 18-month, ∆ = −7.96 kg; 95% CI = −7.95, −8.78 and ∆ = −7.80 kg; 95% CI = −8.93, −6.65, respectively (p < 0.001). Changes in ghrelin and GLP-1 at 6-month did not predict weight regain from 6- to 18-month. Discussion and conclusion Among older adults with obesity and cardiometabolic disease, the intensive phase of dietary WL results in increasing levels of ghrelin and decreasing levels of GLP-1 that are unrelated to weight regain a year later. Registered with ClinicalTrials.gov (NCT01547182).

Food reward sensitivity, impulsivity, and weight change during and after a 3-month weight loss program

Background Greater sensitivity to food rewards and higher levels of impulsivity (and an interaction between these variables, termed “reinforcement pathology”) have been associated with obesity in cross-sectional studies. Less is known regarding how these constructs may impact attempts at weight loss or longer-term weight loss maintenance. Methods We provided 75 adults (69%Female, 84%White, age = 50.8y, BMI = 31.2kg/m2) with a 3-month Internet-based weight loss program and assessed weight, food reward sensitivity (via the Power of Food Scale [PFS]), and impulsivity (via Go No-Go [GNG] and Delay Discounting [DD] computer tasks) at baseline and at Months 3, 6, 9, and 12. No additional intervention was provided Months 3–12. Multi-level mixed-effect models were used to examine changes in PFS, GNG, and DD over time and associations between these measures and weight loss/regain. Results Participants lost 6.0±1.1kg Months 0–3 and regained 2.4±1.1kg Months 3–12. Across time points, higher PFS scores were associated with higher weight, p = .007; however, there were no significant associations between GNG or DD and weight nor between the interactions of PFS and GNG or DD and weight, ps>.05. There were significant decreases from Months 0–3 in PFS, GNG, and DD, ps < .05; however, neither baseline values nor changes were significantly associated with weight change and there were no significant associations between the interactions of PFS and GNG or DD and weight change, ps>.05. Conclusion Results demonstrated an association between food reward sensitivity and weight. Further, decreases in both food reward sensitivity and impulsivity were observed during an initial weight loss program, but neither baseline levels nor improvements were associated with weight change. Taken together, results suggest that the constructs of food reward sensitivity, impulsivity, and reinforcement pathology may have limited clinical utility within behavioral weight management interventions. Future intervention studies should examine whether food-related impulsivity tasks lead to a similar pattern of results.

Differences in Food Susceptibility Between High and Low Intuitive Eaters

Objectives Intuitive eating (IE) is a pattern of adaptive eating behaviors that consists of four facets: Unconditional Permission to Eat (PERM), Eating for Physical Rather than Emotional Reasons (PHYS), Reliance on Hunger and Satiety Cues (REL), and Body-Food Choice Congruence (CON). The objective of this study was to observe differences in self-reported susceptibility to highly palatable foods between individuals high and low in intuitive eating. Methods 66 adults (70% female; 77% white; age 46 ± 12; BMI 36.3 ± 6.5 kg/m2) with overweight/obesity enrolled in a behavioral weight loss trial participated in the study. Measures were collected at baseline assessments or at the initial treatment session via self-report scales. Intuitive eating was measured with the Intuitive Eating Scale-2, which includes a total score and four subscale scores: PERM, CON, REL, and PHYS. Food susceptibility was measured with the Power of Food Scale. BMI was objectively measured and calculated as kg/m2. Covariates included age, sex, race, education, and BMI. Individuals were grouped as high IE (≥75th percentile) and low IE (≤25th percentile) for total and subscale scores. Data were analyzed with Analyses of Covariance. Results Overall, high IE individuals displayed less food susceptibility (M = 40.1 ± 12.3) – as observed by lower PFS scores – than low IE individuals (M = 66.1 ± 13.7, F(1,31) = 30.56, P &lt; .001). This pattern was true for three of the four IE subscales: PHYS; Eating for Physical vs. Emotional Reasons (F(1,31) = 7.878, P = .009), REL; Reliance on Hunger and Satiety Cues (F(1,39) = 22.99, P &lt; .001), and CON; Body-Food Choice Congruence (F(1,23) = 6.001, P = .022). However, there were no differences in PFS scores between individuals high (M = 55.82 ± 18.64) and low (M = 51.87 ± 18.90) in Unconditional Permission to Eat (PERM; F(1,21) = .269, P = .610). Conclusions In adults with overweight/obesity, individuals who displayed higher levels of IE generally reported less susceptibility to hyper-palatable foods, which may be congruent with improved health. Upon observation of the IE subscales, this was not true for Unconditional Permission to Eat. Surprisingly, there were no differences in food susceptibility between those who report giving themselves more or less permission to eat freely. Funding Sources K23DK103941.