@article{SchwingshacklRuzanskaAntonetal.2018,
  author    = {Schwingshackl, Lukas and Ruzanska, Ulrike Alexandra and Anton, Verena and Wallroth, Raphael and Ohla, Kathrin and Knueppel, Sven and Schulze, Matthias Bernd and Pischon, Tobias and Deutschbein, Johannes and Schenk, Liane and Warschburger, Petra and Harttig, Ulrich and Boeing, Heiner and Bergmann, Manuela M.},
  title     = {The NutriAct Family Study: a web-based prospective study on the epidemiological, psychological and sociological basis of food choice},
  series = {BMC public health},
  volume    = {18},
  journal   = {BMC public health},
  publisher = {BMC},
  address   = {London},
  issn      = {1471-2458},
  doi       = {10.1186/s12889-018-5814-x},
  pages     = {12},
  year      = {2018},
  abstract  = {Background: Most studies on food choice have been focussing on the individual level but familial aspects may also play an important role. This paper reports of a novel study that will focus on the familial aspects of the formation of food choice among men and women aged 50-70 years by recruiting spouses and siblings (NutriAct Family Study; NFS). Discussion: Until August 4th 2017, 4783 EPIC-Participants were contacted by mail of which 446 persons recruited 2 to 5 family members (including themselves) resulting in 1032 participants, of whom 82\% had started answering or already completed the questionnaires. Of the 4337 remaining EPIC-participants who had been contacted, 1040 (24\%) did not respond at all, and 3297 (76\%) responded but declined, in 51\% of the cases because of the request to recruit at least 2 family members in the respective age range. The developed recruitment procedures and web-based methods of data collection are capable to generate the required study population including the data on individual and inter-personal determinants which will be linkable to food choice. The information on familial links among the study participants will show the role of familial traits in midlife for the adoption of food choices supporting healthy aging.},
  language  = {en}
}
@article{RuzanskaWarschburger2017,
  author    = {Ruzanska, Ulrike Alexandra and Warschburger, Petra},
  title     = {Psychometric evaluation of the German version of the Intuitive Eating Scale-2 in a community sample},
  series = {Appetite : multidisciplinary research on eating and drinking},
  volume    = {117},
  journal   = {Appetite : multidisciplinary research on eating and drinking},
  publisher = {Elsevier},
  address   = {London},
  issn      = {0195-6663},
  doi       = {10.1016/j.appet.2017.06.018},
  pages     = {126 -- 134},
  year      = {2017},
  language  = {en}
}
@phdthesis{Ruzanska2019,
  author    = {Ruzanska, Ulrike Alexandra},
  title     = {Intuitives Essverhalten im Kontext der Gesundheitspsychologie},
  school      = {Universit{\"a}t Potsdam},
  pages     = {139},
  year      = {2019},
  language  = {de}
}
@article{RuzanskaWarschburger2019,
  author    = {Ruzanska, Ulrike Alexandra and Warschburger, Petra},
  title     = {Intuitive eating mediates the relationship between self-regulation and BMI},
  series = {Eating behaviors},
  volume    = {33},
  journal   = {Eating behaviors},
  publisher = {Elsevier},
  address   = {Amsterdam},
  issn      = {1471-0153},
  doi       = {10.1016/j.eatbeh.2019.02.004},
  pages     = {23 -- 29},
  year      = {2019},
  abstract  = {Self-regulation is a dispositional skill of regulating attention and emotion to attain a certain goal. Poor self-regulation is associated with a higher body mass index (BMI) and is a risk factor for the development of obesity. Intuitive eating, an adaptive eating style characterized by eating in response to internal cues of hunger and satiety, is associated with a lower BMI. Using cross-sectional data, this study examined whether intuitive eating mediates the relationship between self-regulation and BMI in a community sample of adults. Participants (N = 530) completed the Self-Regulation Scale, the Intuitive Eating Scale-2 with its facets Unconditional Permission to Eat (UPE), Eating for Physical Rather Than Emotional Reasons (EPR), Reliance on Hunger and Satiety Cues (RHSC) and Body-Food Choice Congruence (B-FCC). They also self-reported their height and weight. Using percentile bootstrap resampling procedures, the simple mediation analysis showed an indirect relationship between self-regulation and BMI through intuitive eating. The multiple mediation analysis revealed that EPR and B-FCC, but not UPE and RHSC, mediated the relationship between self-regulation and BMI. Intuitive eating seems to play an important intermediating role in the relationship between self-regulation and BMI. Regarding weight management interventions, it could be useful to promote intuitive eating, especially for individuals with low self-regulation. Prospective studies are needed to explore the causal and temporal relationships among self-regulation, intuitive eating and BMI.},
  language  = {en}
}
@article{RuzanskaWarschburger2020,
  author    = {Ruzanska, Ulrike Alexandra and Warschburger, Petra},
  title     = {How is intuitive eating related to self-reported and laboratory food intake in middle-aged adults?},
  series = {Eating behaviors},
  volume    = {38},
  journal   = {Eating behaviors},
  publisher = {Elsevier},
  address   = {Amsterdam},
  issn      = {1471-0153},
  doi       = {10.1016/j.eatbeh.2020.101405},
  pages     = {9},
  year      = {2020},
  abstract  = {As intuitive eating (IE) is characterized by eating in response to internal cues of hunger and satiety and by monitoring the effect of food on the body, it has been hypothesized to lead to healthy food intake. Evidence concerning its link to food intake is scarce. This experimental study investigated the relationship between IE and food intake in middle-aged adults. Fifty-five participants aged 50-70 years completed the Intuitive Eating Scale 2 to measure IE. Usual consumption frequency of fruits, vegetables, snacks and sweets was assessed as a measure of healthy self-reported food intake. A taste test of apples, carrots, coated peanuts and chocolate was conducted as a measure of healthy and total laboratory food intake. Regression analyses were performed using Frequentist and Bayesian methods of inference. In line with our hypothesis, IE was associated with healthier self-reported food intake (medium effect size: f(2) = 0.24). The data were 49.80 times more likely under H-1 than under H-0. Contrary to our hypotheses, IE was neither associated with healthy nor total laboratory food intake in classical regression analyses. The accompanying Bayes factors revealed inconclusive evidence. Data only allow drawing cautious conclusions about the different relationship between IE and the self-reported consumption frequency of the foods vs. the amount of these foods consumed in a single test situation. Future studies combining different measures of IE (e.g., behavioral paradigms) and self-reported (e.g., diet quality, portion sizes) and laboratory (e.g., repeated taste tests with pre-selected foods) food intake are warranted to further explore their relationship.},
  language  = {en}
}