The Satter Eating Competence Inventory for Low-income persons is a valid measure of eating competence for persons of higher socioeconomic position

Lohse, Barbara

doi:10.1016/j.appet.2014.12.228

Cited by 34 publications

(43 citation statements)

References 24 publications

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“…Eating Competence was measured with the ecSI 2.0 TM [5][6][7][8]18], which was translated into Finnish, and a back-translated version was approved by the original authors. The ecSI 2.0 TM comprises 16 Likert-scaled items, summed up to yield a total score and four subscale scores [8]. The response options of the questionnaire were always, often, sometimes, rarely and never, and scored 3, 2, 1, 0 and 0 points, respectively [8].…”

Section: Assessments Based On the Stopdia Digital Questionnaire: Eatimentioning

confidence: 99%

“…The ecSI 2.0 TM comprises 16 Likert-scaled items, summed up to yield a total score and four subscale scores [8]. The response options of the questionnaire were always, often, sometimes, rarely and never, and scored 3, 2, 1, 0 and 0 points, respectively [8]. The possible range was 0-48 for the total eating competence score, 0-18 for eating attitudes, 0-15 for contextual skills, 0-9 for food acceptance and 0-6 for internal regulation, as recently suggested by Godleski et al [19].…”

Section: Assessments Based On the Stopdia Digital Questionnaire: Eatimentioning

confidence: 99%

“…Satter [5] has conceptualized eating competence as consisting of four subcomponents: eating attitudes (e.g., feeling relaxed and comfortable around eating), contextual skills (e.g., planning and having regular meals), food acceptance (e.g., eating a variety of foods) and internal regulation (e.g., eating to satisfaction). Eating competence can be assessed by a validated questionnaire, the Satter Eating Competence Inventory 2.0 TM (ecSI 2.0 TM ) [5][6][7][8]. The ecSI 2.0 TM is used to classify individuals into eating competent and not eating competent individuals [8].…”

Section: Introductionmentioning

confidence: 99%

“…Eating competence can be assessed by a validated questionnaire, the Satter Eating Competence Inventory 2.0 TM (ecSI 2.0 TM ) [5][6][7][8]. The ecSI 2.0 TM is used to classify individuals into eating competent and not eating competent individuals [8].…”

Section: Introductionmentioning

confidence: 99%

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Eating Competence Is Associated with Lower Prevalence of Obesity and Better Insulin Sensitivity in Finnish Adults with Increased Risk for Type 2 Diabetes: The StopDia Study

et al. 2019

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A healthy diet prevents type 2 diabetes but is often difficult to adhere to. This cross-sectional study aimed to investigate whether eating competence is associated with diet or risk factors and prevalence of type 2 diabetes in individuals screened for type 2 diabetes risk. Eating competence is an indicator of food acceptance, positive attitudes, internal regulation and contextual skills related to food and eating. In total, 3147 Finnish adults aged 18–74 at an increased risk for type 2 diabetes identified via online risk screening participated in the baseline examinations of the Stop Diabetes (StopDia) study. The participants filled out the digital questionnaire on food intake, physical activity and sleep, and the Satter Eating Competence Inventory 2.0TM (ecSI 2.0TM). In addition, anthropometric and laboratory measurements were performed at primary healthcare centres. Eating competent individuals (37%, classified by ecSI 2.0TM) had a better quality of diet (p < 0.05 for all). Additionally, eating competence was associated with a lower prevalence of previously undiagnosed type 2 diabetes, abdominal obesity, metabolic syndrome and hypertriglyceridaemia, and with better insulin sensitivity (p < 0.05 for all). However, these associations, except for metabolic syndrome, were at least partly mediated by body mass index. Eating competence is associated with a healthy diet and could, thus, in the long term, support the prevention of type 2 diabetes.

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Section: Assessments Based On the Stopdia Digital Questionnaire: Eatimentioning

confidence: 99%

Section: Assessments Based On the Stopdia Digital Questionnaire: Eatimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Eating Competence Is Associated with Lower Prevalence of Obesity and Better Insulin Sensitivity in Finnish Adults with Increased Risk for Type 2 Diabetes: The StopDia Study

et al. 2019

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“…Eating competence was measured by preliminary Finnish translation of ecSatter Inventory for Low-Income, ecSI/LI (Krall & Lohse, 2010 which was recently named as ecSI 2.0 (Lohse, 2015). The definition of eating competence consists of four components which also constitutes the 16-item questionnaire's subcategories: (a) Eating Attitudes (5 items, for example "I am relaxed about eating.…”

Section: Eating Behaviormentioning

confidence: 99%

High perceived stress is associated with unfavorable eating behavior in overweight and obese Finns of working age

et al. 2016

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b s t r a c tStress-related eating may be a potential factor in the obesity epidemic. Rather little is known about how stress associates with eating behavior and food intake in overweight individuals in a free-living situation. Thus, the present study aims to investigate this question in psychologically distressed overweight and obese working-aged Finns. The study is a cross-sectional baseline analysis of a randomized controlled trial. Of the 339 study participants, those with all the needed data available (n ¼ 297, 84% females) were included. The mean age was 48.9 y (SD ¼ 7.6) and mean body mass index 31.3 kg/m 2 (SD ¼ 3.0). Perceived stress and eating behavior were assessed by self-reported questionnaires Perceived Stress Scale (PSS), Intuitive Eating Scale, the Three-Factor Eating Questionnaire, Health and Taste Attitude Scales and ecSatter Inventory. Diet and alcohol consumption were assessed by 48-h dietary recall, Index of Diet Quality, and AUDIT-C. Individuals reporting most perceived stress (i.e. in the highest PSS tertile) had less intuitive eating, more uncontrolled eating, and more emotional eating compared to those reporting less perceived stress (p < 0.05). Moreover, individuals in the highest PSS tertile reported less cognitive restraint and less eating competence than those in the lowest tertile (p < 0.05). Intake of whole grain products was the lowest among those in the highest PSS tertile (p < 0.05). Otherwise the quality of diet and alcohol consumption did not differ among the PSS tertiles.In conclusion, high perceived stress was associated with the features of eating behavior that could in turn contribute to difficulties in weight management. Stress-related way of eating could thus form a potential risk factor for obesity. More research is needed to develop efficient methods for clinicians to assist in handling stress-related eating in the treatment of obese people.

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Effectiveness of a food literacy and positive feeding practices program for parents of 0 to 5 years olds in Western Australia

Tartaglia¹,

Jancey

Jordan

et al. 2023

Health Prom J of Aust

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Issue AddressedLifelong eating behaviours are established in childhood. Improving parents' food literacy skills is essential, as parents play a fundamental role in establishing their children's healthy eating behaviours and preferences for nutritious food. This paper describes the development and evaluation of an innovative program that combines food literacy with positive parent feeding practices, targeting parents in disadvantaged areas of Western Australia.MethodsThe Food Sensations® for Parents five‐week program was delivered to participants from community‐based parenting organisations during 2020 and 2021. Formative research and a pre‐post evaluation design were adopted.ResultsPre‐ and post‐evaluation data were collected from 224 participants (96% female). There was a statistically significant improvement in the mean score for 13 food literacy behaviours, 10 positive parenting feeding practices and a mean increase in parents' daily vegetable intake of 1/3 serve. Participants reported significantly greater net improvements in food literacy behaviours than feeding practices, the largest being the Use a nutrition information panel to make food choices (33.1%). Multivariate logistic regression analyses found English as a first language, being older than 35, and from a higher Socio‐Economic Index for Areas resulted in a higher likelihood of positive changes in behaviours and practices.ConclusionsThe findings indicate that the program is effective in improving the frequency of use of food literacy behaviours, positive parenting feeding practices and increasing vegetable consumption.So What?Analysing improvements in food literacy behaviours and feeding practices provides clarity on what change can be expected with a five‐week parent program.

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The Satter Eating Competence Inventory for Low-income persons is a valid measure of eating competence for persons of higher socioeconomic position

Cited by 34 publications

References 24 publications

Eating Competence Is Associated with Lower Prevalence of Obesity and Better Insulin Sensitivity in Finnish Adults with Increased Risk for Type 2 Diabetes: The StopDia Study

Eating Competence Is Associated with Lower Prevalence of Obesity and Better Insulin Sensitivity in Finnish Adults with Increased Risk for Type 2 Diabetes: The StopDia Study

High perceived stress is associated with unfavorable eating behavior in overweight and obese Finns of working age

Effectiveness of a food literacy and positive feeding practices program for parents of 0 to 5 years olds in Western Australia

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