Construct validation of the Reasons Individuals Stop Eating Questionnaire (RISE-Q) and the development of the RISE-Q-15.

Consumers vary in the explanations they give for meal termination. The Reasons Individuals Stop Eating Questionnaire (RISE-Q) was developed to measure these satiation processes. Individual differences in satiation may be associated with a general capacity to recognise and respond to contextual and interoceptive cues. The aims of the present study were to validate the factor structure of the RISE-Q and to explore its construct validity. In particular, we tested the prediction that a latent variable "Sensitivity to Internal Satiation Cues" is associated with high satiety responsiveness, high scores on the RISE-Q Physical Satisfaction (PS) and Decreased Food Appeal (DFA) scales and a healthy BMI. Participants (n = 216 adults) completed an online survey which included the RISE-Q, Mindful Eating Questionnaire, Multidimensional Assessment of Interoceptive Awareness, Adult Eating Behaviour Questionnaire (AEBQ) and self-reported height and weight. Confirmatory Factor Analysis supported the 5-factor structure of the RISE-Q, but model fit was improved by a new short form (RISE-Q-15) of the questionnaire. Construct validity replicated for most RISE-Q subscales, but not RISE-Q and BMI. Structural Equation Modelling demonstrated that Sensitivity to Internal Satiation Cues was associated with RISE-Q PS but not with the DFA, whereas AEBQ Satiety Responsiveness was associated with DFA, but not with PS. The RISE-Q-15 may be more sensitive to specific meal termination behaviours than pre-existing questionnaires, and due to its low participant burden, it provides a useful tool to explore further multiple processes of satiation in various contexts.

How is Satiety Affected When Consuming Food While Working on A Computer?

More people working at offices are choosing to eat meals at their desks, making "desktop dining" an increasingly common phenomenon. Previous studies have reported that environmental distractors, such as television viewing, can influence meal intake and subsequent snack intake. However, the impact of stressful mental tasks on eating behavior has received relatively less attention, focusing only on subsequent meal intake or concurrent snack intake. This study sets out to determine whether eating while working influenced current meal energy intake. This research also examined the relationship between dietary restraint status and energy intake. A crossover experimental design was employed requiring participants (14 males and 29 females) to eat pizza quietly and at rest (control), and while working on a computer (work). Measurements included BMI, energy intake, state anxiety, restrained eating behavior, stress levels (pre- and post-eating), and appetite (before and after both work and control sessions). The findings showed that consuming food while working on a computer significantly increased stress but had no influence on energy intake compared to the control condition. However, post-eating hunger levels were significantly higher in the work condition compared to the control condition. As expected, satiety levels decreased significantly from pre- to post-eating for both work and control conditions. In addition, no significant relationship was observed between restrained eating behavior and energy intake in both work and control conditions. These results suggest that eating while working affected satiety of normal weight participants, as indicated by the significant difference in post-meal satiety levels between work and control conditions.

The Relationship among Eating Traits, Personality Characteristics, and Other Psychopathology in the Korean General Population / 신경정신의학

OBJECTIVE: The purposes of this study were to clarify the roles of personality characteristics and general psychopathology, including depression and hypochondriasis, in individuals with eating disorders, and to test a continuum hypothesis of eating disorders. METHODS: Using a multi-stage questionnaire sampling method including area sampling, proportionated stratified sampling, and quota sampling, we surveyed 3,062 subjects(1249 males and 1813 females) from a target of 4,400 Korean adults over the age of 18 in a nationwide area(9 ku's, 10 middle or small cities, and 17 kun's). We used the questionnaire which consisted of three parts:general information, scales for eating traits, and scales for personality characteristics and other general psychopathology. RESULTS: Psychoticism was the only personality characteristics which had a significant relationship with various eating traits including 'eating habits'(r=-0.3195), 'the Eating Attitudes Test'(EAT, r=0.3657), and 'preference for vegetables and fish, and dislike for sweet,tasting foods'(r=-0.2740). Lie scale also had a significant relationship with 'preference for snacks and instant foods'(r=-0.2117). These results were consistent in examining the relationships across genders. In female, there was a significant relationship between 'preference for the traditional Korean foods' and 'psychoticism'(r=-0.2103) in addtion to above relationships. However, there were no significant relationships between any of the eating traits and other psychopathology. Relative to the relationship between personality characteristics and general psychopathology, there were significant correlations between 'depression' and 'interoversion-extraversion'(r=-0.2174), 'depression' and 'neuroticism'(r=0.4510>, and 'hypochondriasis' and 'neuroticism'(r=0.3432). These correlations in female was the same as those of the total group, while among males, 'depression' was significantly correlated with all four personality characteristics, and 'hypochondriasis' was significantly correlated with 'interoversion-extraversion'(r=-0.2265) and 'neuroticism'(r=0.3762). CONCLUSION: These results suggest that psychoticism is the only personaltiy characteristics related to eating-specific psychopathology, while general psychopathology, such as depression and hypochondriasis is not related to eating pathology but may influence eating disorders by their interaction with other personality characteristics, such as interoversion-extraversion and neuroticism. Considering the results of previous studies in the patients with eating disorders and high risk groups, which are similar with our results in the general population, our results support a continuum hypothesis of eating disorders. Our results also suggest that gender differences in the pathology of eating disorders are the result not of difference in eating-specific pathology itself but through difference in influences of concurrent general psychopathology, such as depression and hypochondriasis.