Refine
Has Fulltext
- no (4)
Document Type
- Article (4) (remove)
Language
- English (4) (remove)
Is part of the Bibliography
- yes (4)
Keywords
- NutriAct Family Study (2)
- food neophilia (2)
- Digital intervention (1)
- Eating behavior (1)
- Interoception (1)
- Intuitive eating (1)
- Mindfulness (1)
- Mixed methods (1)
- Older adults (1)
- Partnership (1)
- Randomized-controlled trial (1)
- cross-lagged panel analysis (1)
- diet quality (1)
- dietary quality (1)
- eating disorder symptoms (1)
- food group consumption (1)
- food neophobia (1)
- healthy eating (1)
- healthy eating behavior (1)
- large population (1)
- locus of control (1)
- mastery (1)
- properties (1)
- psychometric (1)
- snacking (1)
- variety seeking (1)
- weight status (1)
Institute
Mastery is a psychological resource that is defined as the extent to which individuals perceive having control over important circumstances of their lives. Although mastery has been associated with various physical and psychological health outcomes, studies assessing its relationship with weight status and dietary behavior are lacking. The aim of this cross-sectional study was to assess the relationship between mastery and weight status, food intake, snacking, and eating disorder (ED) symptoms in the NutriNet-Sante cohort study. Mastery was measured with the Pearlin Mastery Scale (PMS) in 32,588 adults (77.45% female), the mean age was 50.04 (14.53) years. Height and weight were self-reported. Overall diet quality and food group consumption were evaluated with >= 3 self-reported 24-h dietary records (range: 3-27). Snacking was assessed with an ad-hoc question. ED symptoms were assessed with the Sick-Control-One-Fat-Food Questionnaire (SCOFF). Linear and logistic regression analyses were conducted to assess the relationship between mastery and weight status, food intake, snacking, and ED symptoms, controlling for sociodemographic and lifestyle characteristics. Females with a higher level of mastery were less likely to be underweight (OR: 0.88; 95%CI: 0.84, 0.93), overweight [OR: 0.94 (0.91, 0.97)], or obese [class I: OR: 0.86 (0.82, 0.90); class II: OR: 0.76 (0.71, 0.82); class III: OR: 0.77 (0.69, 0.86)]. Males with a higher level of mastery were less likely to be obese [class III: OR: 0.75 (0.57, 0.99)]. Mastery was associated with better diet quality overall, a higher consumption of fruit and vegetables, seafood, wholegrain foods, legumes, non-salted oleaginous fruits, and alcoholic beverages and with a lower consumption of meat and poultry, dairy products, sugary and fatty products, milk-based desserts, and sweetened beverages. Mastery was also associated with lower snacking frequency [OR: 0.89 (0.86, 0.91)] and less ED symptoms [OR: 0.73 (0.71, 0.75)]. As mastery was associated with favorable dietary behavior and weight status, targeting mastery might be a promising approach in promoting healthy behaviors.
Poor dietary quality is a major cause of morbidity, making the promotion of healthy eating a societal priority. Older adults are a critical target group for promoting healthy eating to enable healthy aging. One factor suggested to promote healthy eating is the willingness to try unfamiliar foods, referred to as food neophilia. This two-wave longitudinal study explored the stability of food neophilia and dietary quality and their prospective relationship over three years, analyzing self-reported data from N = 960 older adults (MT1 = 63.4, range = 50–84) participating in the NutriAct Family Study (NFS) in a cross-lagged panel design. Dietary quality was rated using the NutriAct diet score, based on the current evidence for chronic disease prevention. Food neophilia was measured using the Variety Seeking Tendency Scale. The analyses revealed high a longitudinal stability of both constructs and a small positive cross-sectional correlation between them. Food neophilia had no prospective effect on dietary quality, whereas a very small positive prospective effect of dietary quality on food neophilia was found. Our findings give initial insights into the positive relation of food neophilia and a health-promoting diet in aging and underscore the need for more in-depth research, e.g., on the constructs’ developmental trajectories and potential critical windows of opportunity for promoting food neophilia.
Background
Eating in absence of hunger is quite common and often associated with an increased energy intake co-existent with a poorer food choice. Intuitive eating (IE), i.e., eating in accordance with internal hunger and satiety cues, may protect from overeating. IE, however, requires accurate perception and processing of one’s own bodily signals, also referred to as interoceptive sensitivity. Training interoceptive sensitivity might therefore be an effective method to promote IE and prevent overeating. As most studies on eating behavior are conducted in younger adults and close social relationships influence health-related behavior, this study focuses on middle-aged and older couples.
Methods
The present pilot randomized intervention study aims at investigating the feasibility and effectiveness of a 21-day mindfulness-based training program designed to increase interoceptive sensitivity. A total of N = 60 couples participating in the NutriAct Family Study, aged 50–80 years, will be recruited. This randomized-controlled intervention study comprises three measurement points (pre-intervention, post-intervention, 4-week follow-up) and a 21-day training that consists of daily mindfulness-based guided audio exercises (e.g., body scan). A three-arm intervention study design is applied to compare two intervention groups (training together as a couple vs. training alone) with a control group (no training). Each measurement point includes the assessment of self-reported and objective indicators of interoceptive sensitivity (primary outcome), self-reported indicators of intuitive and maladaptive eating (secondary outcomes), and additional variables. A training evaluation applying focus group discussions will be conducted to assess participants’ overall acceptance of the training and its feasibility.
Discussion
By investigating the feasibility and effectiveness of a mindfulness-based training program to increase interoceptive sensitivity, the present study will contribute to a deeper understanding of how to promote healthy eating in older age.
Psychometric evaluation of the German version of the Variety Seeking Tendency Scale (VARSEEK)
(2021)
As part of a healthy diet, guidelines recommend eating a variety of foods to reduce risks associated with malnutrition. However, whether people follow this recommendation substantially depends on their willingness to try unfamiliar foods, also referred to as food neophilia. This study aimed at comprehensively validating the German version of the Variety Seeking Tendency Scale (VARSEEK), a common instrument to assess food neophilia. Two independent sub-studies were conducted to examine the German VARSEEK's psychometric properties. Study 1 (N = 532, aged 18-91 years) and Study 2 (N = 468, aged 18-73 years) each comprised a German community sample. Data were collected both online and via a paper-pencil version. Whereas Study 1 included an EFA, Study 2 comprised a CFA, analyses of the VARSEEK's reliability and construct validity, and different explorative group comparisons. EFA and CFA results supported the original scale's unidimensionality. Internal consistency (alpha = .93) and test-retest reliability (r = .87) of the scale were high. VARSEEK scores were positively associated with openness, sensation seeking, and extraversion and negatively associated with food neophobia, general neophobia, and trait anxiety. Construct validity was further established by showing positive associations with ratings of familiarity with and willingness to try familiar and unfamiliar foods. Whereas group comparisons revealed no significant differences for sex, age, and weight status, analyses showed that people who belonged to the upper class were more food neophilic than those assigned to the lower and middle class. Findings further underscore that the German VARSEEK is a reliable and valid instrument for the assessment of food neophilia in the German population.