OBJECTIVE: Identify if constructs from the Eating and Appraisal Due to Emotions and Stress Model, including Emotion and Stress Related Eating, Appraisal of Ability and Resources to Cope, and Appraisal of Outside Influences and Stressors, were related to overweight and obesity. DESIGN: Data were collected from a cross-sectional study using the Eating and Appraisal Due to Emotions and Stress Questionnaire. SUBJECTS/ SETTING: Convenience sample from a southeastern public university, including staff and faculty (n=822) with ages ranging from 18 to 83 years and 55.8% of the sample being overweight or obese. STATISTICAL ANALYSIS PERFORMED: Total sum scores were given to each construct and converted to quartiles. Lower quartiles represented higher stress- or emotion-related eating and more compromised appraisal skills or resources to cope. chi(2) Analyses were used to identify variables associated with overweight and obesity. Forward stepwise logistic regression (n=783) was used to identify the independent association of each significant variable with overweight and obesity. RESULTS: A model including race, sex, life stage, and job category as covariates, with a cumulative R(2) of 0.075 was produced. Emotion- and Stress-Related Eating remained in the model during stepwise regression producing a cumulative R(2)=0.265. Individuals scoring in the lowest quartiles for Emotion- and Stress-Related Eating were 13.38 times more likely to be overweight or obese, compared with individuals scoring in the highest quartiles. CONCLUSIONS: The Eating and Appraisal Due to Emotions and Stress Model construct of Emotion- and Stress-Related Eating as measured by the Eating and Appraisal Due to Emotions and Stress Questionnaire can be used to assess nontraditional factors that contribute to overweight and obesity.
OBJECTIVE: Identify if constructs from the Eating and Appraisal Due to Emotions and Stress Model, including Emotion and Stress Related Eating, Appraisal of Ability and Resources to Cope, and Appraisal of Outside Influences and Stressors, were related to overweight and obesity. DESIGN: Data were collected from a cross-sectional study using the Eating and Appraisal Due to Emotions and Stress Questionnaire. SUBJECTS/ SETTING: Convenience sample from a southeastern public university, including staff and faculty (n=822) with ages ranging from 18 to 83 years and 55.8% of the sample being overweight or obese. STATISTICAL ANALYSIS PERFORMED: Total sum scores were given to each construct and converted to quartiles. Lower quartiles represented higher stress- or emotion-related eating and more compromised appraisal skills or resources to cope. chi(2) Analyses were used to identify variables associated with overweight and obesity. Forward stepwise logistic regression (n=783) was used to identify the independent association of each significant variable with overweight and obesity. RESULTS: A model including race, sex, life stage, and job category as covariates, with a cumulative R(2) of 0.075 was produced. Emotion- and Stress-Related Eating remained in the model during stepwise regression producing a cumulative R(2)=0.265. Individuals scoring in the lowest quartiles for Emotion- and Stress-Related Eating were 13.38 times more likely to be overweight or obese, compared with individuals scoring in the highest quartiles. CONCLUSIONS: The Eating and Appraisal Due to Emotions and Stress Model construct of Emotion- and Stress-Related Eating as measured by the Eating and Appraisal Due to Emotions and Stress Questionnaire can be used to assess nontraditional factors that contribute to overweight and obesity.
Authors: Andrea B Goldschmidt; Ross D Crosby; Scott G Engel; Scott J Crow; Li Cao; Carol B Peterson; Nora Durkin Journal: Int J Eat Disord Date: 2013-09-06 Impact factor: 4.861
Authors: E M Goldbacher; H E Grunwald; C A Lagrotte; A A Klotz; T L Oliver; K L Musliner; S S Vanderveur; G D Foster Journal: Appetite Date: 2012-04-14 Impact factor: 3.868