Perceived daily tension and food cravings and consumption: A within- and between-person investigation

Leow, Shina; Beer, Natalya J; Guelfi, Kym J.; Rebar, Amanda L.; Alderson, Jacqueline; Jackson, Ben; Dimmock, James A.

doi:10.1016/j.eatbeh.2020.101473

Cited by 5 publications

(8 citation statements)

References 44 publications

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“…While there was marked panic buying (e.g., of pasta) during the initial periods of lockdown (e.g., in the UK, see Bekiempis, 2020 ; Lufkin, 2020 ) 8 , it is worth stressing that somewhat different patterns of consumer behavior have been documented during each period of lockdown. Note here also that tension and stress (e.g., associated with Covid-related stresses and strains) have been shown to lead toward greater desire for, and consumption of, fast food and sweet/carbohydrate-dense foods (Leow et al, 2020 ). There would also seem to be an increasing use of food rituals amongst consumers to help deal with Covid-related stress (Randall, 2021 ; Wang et al, 2021a ), as well as a rise in consumption of nostalgia foods (Morrissy Swan, 2020 ; see also Cereceda, 2020 ).…”

Section: The Covid Pandemic and The Changing Face Of High-end Hospitalitymentioning

confidence: 97%

Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic

Spence

Youssef²,

Levitan

2021

Front. Psychol.

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In many parts of the world, restaurants have been forced to close in unprecedented numbers during the various Covid-19 pandemic lockdowns that have paralyzed the hospitality industry globally. This highly-challenging operating environment has led to a rapid expansion in the number of high-end restaurants offering take-away food, or home-delivery meal kits, simply in order to survive. While the market for the home delivery of food was already expanding rapidly prior to the emergence of the Covid pandemic, the explosive recent growth seen in this sector has thrown up some intriguing issues and challenges. For instance, concerns have been raised over where many of the meals that are being delivered are being prepared, given the rise of so-called “dark kitchens.” Furthermore, figuring out which elements of the high-end, fine-dining experience, and of the increasingly-popular multisensory experiential dining, can be captured by those diners who may be eating and drinking in the comfort of their own homes represents an intriguing challenge for the emerging field of gastrophysics research; one that the chefs, restaurateurs, restaurant groups, and even the food delivery companies concerned are only just beginning to get to grips with. By analyzing a number of the high-end fine-dining home food delivery options that have been offered (in the UK and in the US) in this narrative review, we highlight a number of promising directions for those wanting to optimize the at-home multisensory dining experience, wherever in the world they might be.

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Section: The Covid Pandemic and The Changing Face Of High-end Hospitalitymentioning

confidence: 97%

Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic

Spence

Youssef²,

Levitan

2021

Front. Psychol.

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“…Studies have also found that individuals with overweight may be more likely to have food cravings and eat under stress than those with normal weight (Chao et al, 2015;Lemmens et al, 2011). Individual situational factors, such as experiencing daily-life stressors or the perceived type of stressor, can play a role in food craving and eating behaviours (Leow et al, 2021;O'Connor et al, 2008;Reichenberger et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Momentary stress‐induced food craving: An ecological momentary assessment study comparing perceived interpersonal and non‐interpersonal stressors

Dicker‐Oren,

Gelkopf,

Greene

2024

Stress and Health

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Daily‐life stressors and food cravings are dynamic and vary within and across persons. Some evidence suggests interpersonal stressors increase appetite. However, little is known about the association of food craving with different types of stressors at the momentary level in the general population. We aimed to explore the momentary relationships between daily‐life stressful events and food craving in a non‐clinical community sample, and to compare the associations with food craving when the most stressful event was perceived as interpersonal versus non‐interpersonal. We used ecological momentary assessment (EMA) to collect reports on the most stressful event, perceived stressor type, stressor appraisal, and food craving from 123 adults three times a day scheduled at fixed intervals over 10 days. Mixed effects random intercepts and slopes models examined the within‐ and between‐person associations. Experiencing a stressor was significantly positively associated with within‐person food craving at the same measurement. No differences in momentary food craving were found when the most stressful event was perceived as interpersonal or non‐interpersonal (within‐person level). However, frequently reporting the most stressful event as interpersonal (vs. non‐interpersonal) was positively associated with food craving across the study (between‐person level), particularly when the stressor was appraised as more unpleasant. Daily‐life stressors were associated with momentary food craving. Individuals who generally perceived interpersonal stressors as their most stressful event tended to experience food cravings. Future research could further investigate the role of interpersonal stressors as a factor for overeating in daily life and the potential benefits of stress management in interventions.

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“…A common behavior related to binge eating episodes, a key characteristic of binge eating disorder (BED) 2 , is uncontrolled eating, described by the feeling of loss of self-control and/or inhibition of restraint behavior with consequent exaggerated consumption, with or without hunger or organic need 3 , 4 . Studies point out that eating disorders can persist based on the individual's beliefs about eating and food 5 – 10 .…”

Section: Introductionmentioning

confidence: 99%

Cross-cultural adaptation of the Eating Beliefs Questionnaire into Brazilian Portuguese

Muzy

Piano

Alvarenga

2023

Rev. bras. epidemiol.

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Objective: The aim of this study was the cross-cultural adaptation of the Eating Belief Questionnaire (EBQ)—an instrument that assesses positive, negative, and permissive eating beliefs in relation to binge eating episodes—in its shorted version of 18 questions, into Brazilian Portuguese, for female teenagers. Methods: Conceptual, semantic, cultural and operational equivalence of the items were evaluated. The semantic and cultural equivalence involved 12 bilingual people and 12 experts in eating behavior. Operational equivalence consisted of applying the transcultural adapted version of the EBQ-18 to 20 girls with a mean age of 17.55 (SD=1.00) years. Item's clarity and understanding were assessed by the Content Validity Coefficient. Results: Questions 5, 6, 11, 14, 15, 16, 17 and 18, with adequate classification percentage for all equivalences, were not altered. The other items were adapted according to the committee's suggestions and by consensus among researchers. The adapted version of the EBQ-18 in Brazilian Portuguese displayed good content validity coefficient for clarity (CVC=0.975) and comprehension (CVC=0.971); except for item 3, all items had values between 0.88 and 1.00. Conclusion: The Brazilian Portuguese version of the EBQ-18 had a good understanding by the adolescent public when it comes to investigate the role of dietary beliefs in the maintenance of binge eating episodes. Future studies with adolescents are recommended, jointly assessing risk for and presence of eating disorders in significant clinical and non-clinical samples, as well as its psychometrics properties.

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Perceived daily tension and food cravings and consumption: A within- and between-person investigation

Cited by 5 publications

References 44 publications

Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic

Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic

Momentary stress‐induced food craving: An ecological momentary assessment study comparing perceived interpersonal and non‐interpersonal stressors

Cross-cultural adaptation of the Eating Beliefs Questionnaire into Brazilian Portuguese

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