An Ecological Momentary Episodic Future Thinking Intervention on Mother's Weekly Food Purchases
An Ecological Momentary Episodic Future Thinking Intervention on Mother's Weekly Food Purchases
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DOI：
10.1037/hea0000817
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发表时间：
2020-02-01
影响因子：
4.2
通讯作者：
Epstein, Leonard H.
中科院分区：
文献类型：
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作者：
Hollis-Hansen, Kelseanna;Seidman, Jennifer;Epstein, Leonard H.
背景资料：想象自己的未来（情景未来思维，EFT）已经帮助超重的母亲在实验室的网上购物任务中购买更健康的食品。本研究探讨了通过生态瞬时干预（EMI）工具向参与者的设备提供EFT干预是否会帮助母亲在实体店购买更健康的食品。方法：参与者（N = 43，母亲年龄31-52岁，BMI >= 24.9 kg/m2）被随机分配到EFT或标准化情景思维（SET）。EFT线索包括对未来事件的积极和生动的描述，而SET线索则侧重于最近在实验室玩游戏的经历。线索被上传到EMI网站上的参与者档案。参与者接受了如何阅读和倾听线索以及如何详细购买的培训。参与者在购物前会收到短信提醒，并在第二天带着收据返回。对收据数据进行分析，以得出因变量，热量和每人购买的营养素。相关性用于分析研究变量之间的关联，并进行方差分析，以比较各组的饮食变量。结果如下：EFT组的参与者比SET对照组的参与者购买了更少的卡路里，更少的脂肪克数，更少的饱和脂肪克数和更少的钠毫克数。结论：向参与者设备提供EFT提示可能是改善食物购买的卡路里和营养成分的一种有前途的方法。未来的研究应该包括更长时间的随访，并分析卡路里随时间的变化。
Background: Imagining one's own future (episodic future thinking, EFT) has helped mothers with overweight purchase healthier groceries during an online shopping task in the laboratory. The present study explored whether delivering an EFT intervention to participants' devices via an ecological momentary intervention (EMI) tool would help mothers purchase healthier food at brick-and-mortar stores. Method: Participants (N = 43, mothers 31-52 years of age, BMI >= 24.9 kg/m(2)) were randomized to EFT or standardized episodic thinking (SET). EFT cues include a positive and vivid description of future events while SET cues focus on the recent experience of playing games in the laboratory. Cues were uploaded to participant profiles on an EMI site. Participants were trained on how to read and listen to cues as well as how to detail purchases. Participants received text reminders to listen to cues before shopping and returned with receipts the following day. Receipt data was analyzed to derive dependent variables, calories, and nutrients purchased per person. Correlations were used to analyze associations between study variables of interest, and ANOVAs were conducted to compare dietary variables by group. Results: Participants in the EFT group purchased fewer calories, fewer grams of fat, fewer grams of saturated fat, and fewer miligrams of sodium than participants in the SET control group. Conclusion: Delivering EFT cues to participant devices may be a promising way to improve the calorie and nutrient content of food purchases. Future research should include a longer follow-up and analyze calorie changes over time.