The Association among Emotions and Food Choices in First-Year College Students Using mobile-Ecological Momentary Assessments.
The Association among Emotions and Food Choices in First-Year College Students Using mobile-Ecological Momentary Assessments.
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DOI：
10.1186/s12889-018-5447-0
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发表时间：
2018-05-02
影响因子：
4.5
通讯作者：
Bruening M
中科院分区：
文献类型：
--
作者：
Ashurst J;van Woerden I;Dunton G;Todd M;Ohri-Vachaspati P;Swan P;Bruening M
研究调查了情绪和暴饮暴食之间的联系，但很少考虑情绪和特定食物选择之间的联系。本二次数据分析的目的是使用移动生态瞬间评估（mEMAs）来检查住在宿舍的一年级大学生的情绪和食物选择之间的联系。采用密集的重复测量设计，mema被用于评估不同种族/民族的一年级大学生（n = 663）的并发情绪和食物选择。情绪被分为消极（悲伤、紧张、疲倦）、积极（快乐、精力充沛、放松）和冷漠（无聊、无聊）。在为期7天的随机提示时间内，每天在四个准随机选择的日子（三个随机工作日和一个随机周末）完成多次评估。使用广义估计方程（GEE）来检查人与人之间和人与人之间的情感状态与各种健康和不健康食物选择（糖果，咸零食/油炸食品，水果/蔬菜，披萨/快餐，三明治/包裹，肉类/蛋白质，面食/米饭，谷物）的关联，调整性别，一周中的哪一天，一天中的时间，在饮食行为的重复测量中考虑人与人之间的依赖关系。在人与人之间的水平上，与其他人相比，报告积极情绪的参与者更经常食用肉类/蛋白质（OR = 1.8; 99% CI = 1.2, 2.8）。在个人层面，当报告任何负面情绪时（与没有报告负面情绪相比），参与者更有可能食用肉类/蛋白质（OR = 1.5, 99% CI = 1.0, 2.1）；在有积极情绪的情况下，与没有积极情绪的情况相比，参与者更有可能吃甜食（OR = 1.7, 99% CI = 1.1, 2.6），但不太可能吃披萨/快餐（OR = 0.6, 99% CI = 0.4, 1.0）。消极和积极的情绪与食物的选择有显著的关系。mEMA方法提供了一个独特的机会来检查人体内和人与人之间的这些联系，为个人和群体层面的干预提供见解。这些发现可以用来指导未来的纵向研究，并开发和测试干预措施，鼓励一年级大学生选择健康的食物，最终降低体重增加的风险。
Studies have examined the associations between emotions and overeating but have only rarely considered associations between emotions and specific food choices. The purpose of this secondary data analysis was to use mobile ecological momentary assessments (mEMAs) to examine associations between emotions and food choices among first-year college students living in residence halls. Using an intensive repeated-measures design, mEMAs were used to assess concurrent emotions and food choices in a racially/ethnically diverse sample of first-year college students (n = 663). Emotions were categorized as negative (sad, stressed, tired), positive (happy, energized, relaxed), and apathetic (bored, meh). Assessments were completed multiple times per day on four quasi-randomly selected days (three random weekdays and one random weekend day) during a 7-day period using random prompt times. Generalized estimating equations (GEE) were used to examine between- and within-person associations of emotional status with a variety of healthy and unhealthy food choices (sweets, salty snacks/fried foods, fruits/vegetables, pizza/fast food, sandwiches/wraps, meats/proteins, pasta/rice, cereals), adjusting for gender, day of week, and time of day, accounting for within-person dependencies among repeated measurements of eating behavior. At the between-person level, participants who reported positive emotions more frequently compared to others consumed meats/proteins more often (OR = 1.8; 99% CI = 1.2, 2.8). At the within-person level, on occasions when any negative emotion was reported (versus no negative emotion reported) participants were more likely to consume meats/proteins (OR = 1.5, 99% CI = 1.0, 2.1); on occasions when any positive emotion was reported as compared to occasions with no positive emotions, participants were more likely to consume sweets (OR = 1.7, 99% CI = 1.1, 2.6), but less likely to consume pizza/fast food (OR = 0.6, 99% CI = 0.4, 1.0). Negative and positive emotions were significantly associated with food choices. mEMA methodology provides a unique opportunity to examine these associations within and between people, providing insights for individual and population-level interventions. These findings can be used to guide future longitudinal studies and to develop and test interventions that encourage healthy food choices among first-year college students and ultimately reduce the risk of weight gain.
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影响因子：
7.4
作者：
Bruening M;van Woerden I;Todd M;Brennhofer S;Laska MN;Dunton G
通讯作者：
Dunton G
影响因子：
4.2
作者：
Dunton, Genevieve F.;Huh, Jimi;Pentz, Mary Ann
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Pentz, Mary Ann
影响因子：
5.4
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通讯作者：
Garza, Andrea M.
影响因子：
5.4
作者：
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通讯作者：
Jansen, Anita
影响因子：
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作者：
Cluskey, Mary;Grobe, Deana
通讯作者：
Grobe, Deana