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Author: Suman Ambwani Publisher: ISBN: Category : Languages : en Pages :
Book Description
Eating disorders and borderline personality disorder involve several overlapping features, such as impulsivity, negative affectivity, and dissociation. However, few studies have specifically assessed how eating pathology and borderline personality may be related. The present study sought to evaluate this relationship by focusing on one particular area of overlap, negative affectivity. A pilot study assessed the psychometric properties of a dietary restraint measure among undergraduate women (N = 149). In the main study, undergraduate women (N = 307) completed a baseline mood assessment, then viewed a 39-minute sad film either with or without concurrent food presentation. Participants then completed a second mood assessment, and those who received food completed a third mood assessment following a 10-minute post-reflection delay. Results suggest that women reporting more borderline features exhibited greater negative affect across three different time points (baseline, post-movie/food, and post-reflection period), and were more reactive to the sad film. Food presentation appeared to have a small tempering effect on sadness, such that individuals who received food reported relatively less sadness after viewing the film when compared to those who did not receive food. However, actual quantity of food consumption was associated with improvements in mood only for women reporting higher levels of borderline features. Finally, highscorers on dietary restraint measures consumed greater quantities of food than their lowscoring counterparts. In sum, these data suggest that women with borderline personality features may be at elevated risk for developing problems with binge-eating, as consuming larger quantities of food appeared to have a tempering effect on their negative mood and specific feelings of sadness. Further, results are consistent with earlier findings in that reported efforts to restrain dietary intake were associated with greater food consumption in response to negative affect, and this relationship may need to be addressed in treating individuals with problematic eating behaviors.
Author: Suman Ambwani Publisher: ISBN: Category : Languages : en Pages :
Book Description
Eating disorders and borderline personality disorder involve several overlapping features, such as impulsivity, negative affectivity, and dissociation. However, few studies have specifically assessed how eating pathology and borderline personality may be related. The present study sought to evaluate this relationship by focusing on one particular area of overlap, negative affectivity. A pilot study assessed the psychometric properties of a dietary restraint measure among undergraduate women (N = 149). In the main study, undergraduate women (N = 307) completed a baseline mood assessment, then viewed a 39-minute sad film either with or without concurrent food presentation. Participants then completed a second mood assessment, and those who received food completed a third mood assessment following a 10-minute post-reflection delay. Results suggest that women reporting more borderline features exhibited greater negative affect across three different time points (baseline, post-movie/food, and post-reflection period), and were more reactive to the sad film. Food presentation appeared to have a small tempering effect on sadness, such that individuals who received food reported relatively less sadness after viewing the film when compared to those who did not receive food. However, actual quantity of food consumption was associated with improvements in mood only for women reporting higher levels of borderline features. Finally, highscorers on dietary restraint measures consumed greater quantities of food than their lowscoring counterparts. In sum, these data suggest that women with borderline personality features may be at elevated risk for developing problems with binge-eating, as consuming larger quantities of food appeared to have a tempering effect on their negative mood and specific feelings of sadness. Further, results are consistent with earlier findings in that reported efforts to restrain dietary intake were associated with greater food consumption in response to negative affect, and this relationship may need to be addressed in treating individuals with problematic eating behaviors.
Author: Michael J. Gibney Publisher: John Wiley & Sons ISBN: 1118693329 Category : Health & Fitness Languages : en Pages : 603
Book Description
As an academic subject, nutrition has grown enormously in recent years and with it the need for specialist textbooks on the subject. In response to this need, a decision was taken by The Nutrition Society to produce a ground-breaking series of four textbooks, of which Public Health Nutrition is the third. The books in the series: Provide students with the required scientific basis in nutrition, in the context of a systems and health approach. Enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times. Each chapter identifies the key areas of knowledge that must be understood and also the key points of critical thought that must accompany the acquisition of this knowledge. Are fully peer reviewed to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective and is applicable for use by nutritionists and on nutrition courses throughout the world. Public Health Nutrition is an essential purchase for students majoring in nutrition and dietetics. Public health nutrition as a subject is growing immensely in importance, taking into account the real potential to reduce the burden of non-communicable chronic disease through diet. Professionals in nutrition, dietetics, food science, medicine, community health care and many related health care areas will all find much of great use within the book’s covers. Libraries in all universities, medical schools and establishments teaching and researching in these subject areas should have several copies on their shelves. OTHER BOOKS IN THE NUTRITION SOCIETY TEXT BOOK SERIES: Introduction to Human Nutrition: ISBN 0 632 05624 X Nutrition & Metabolism: ISBN 0 632 05625 8 Clinical Nutrition: ISBN 0 632 05626 6
Author: Adrian Meule Publisher: Frontiers Media SA ISBN: 2889195171 Category : Psychology Languages : en Pages : 102
Book Description
Food craving refers to an intense desire or urge to consume a specific food. In Western or Westernized societies, these craved foods usually have high palatability and are energy dense, that is, they have high sugar and/or fat content. Accordingly, the most often craved food is chocolate. Food craving is a multidimensional experience as it includes cognitive (e.g. thinking about food), emotional (e.g. desire to eat or changes in mood), behavioral (e.g. seeking and consuming food), and physiological (e.g. salivation) aspects. Experiences of food craving are common, that is, they do not reflect abnormal eating behavior per se. However, very intense and frequent food craving experiences are associated with obesity and eating disorders such as bulimia nervosa and binge eating disorder. The aim of this research topic was to gather new contributions to a variety of aspects of food craving, which include its assessment, cognitive and emotional triggers, moderators, and correlates of food craving, and the relevance of food cravings in clinical issues, among others.
Author: Victor R. Preedy Publisher: Springer Science & Business Media ISBN: 0387922717 Category : Medical Languages : en Pages : 3527
Book Description
This book disseminates current information pertaining to the modulatory effects of foods and other food substances on behavior and neurological pathways and, importantly, vice versa. This ranges from the neuroendocrine control of eating to the effects of life-threatening disease on eating behavior. The importance of this contribution to the scientific literature lies in the fact that food and eating are an essential component of cultural heritage but the effects of perturbations in the food/cognitive axis can be profound. The complex interrelationship between neuropsychological processing, diet, and behavioral outcome is explored within the context of the most contemporary psychobiological research in the area. This comprehensive psychobiology- and pathology-themed text examines the broad spectrum of diet, behavioral, and neuropsychological interactions from normative function to occurrences of severe and enduring psychopathological processes.
Author: John Prescott Publisher: Reaktion Books ISBN: 1861899513 Category : Cooking Languages : en Pages : 210
Book Description
The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.
Author: Adrian Meule Publisher: Hogrefe Publishing GmbH ISBN: 1613346166 Category : Psychology Languages : en Pages : 437
Book Description
Eating behavior encompasses a broad range of aspects: from under- to overeating and from normal to pathological eating. The expert contributors to this volume provide a comprehensive overview of assessment methods for eating behavior research and clinical practice, which include both self-report questionnaires and structured interviews as well as assessment of food intake in the laboratory, ecological momentary assessment, cognitive-behavioral tasks, and psychophysiological measures. They explore the assessment of eating disorders such as anorexia nervosa, bulimia nervosa, binge-eating disorder, and others. They also address topics that may be associated with disordered eating and obesity but are also relevant in persons without these conditions, such as restrained eating and dieting, emotional eating, food craving and food "addiction," orthorexia nervosa, intuitive and mindful eating, and grazing. Further topics that are strongly connected to eating behavior such as body image, physical activity, body composition and expenditure, food neophobia and disgust sensitivity, and weight-related stigmatization are also examined. This book is essential reading for researchers working in clinical and health psychology, consumer psychology, psychiatry, and nutrition science as well as practitioners, including psychotherapists, physicians, nutrition counsellors, who assess eating behavior and related aspects in their daily work.
Author: Wolfgang Professor Stroebe Publisher: Routledge ISBN: 1351393553 Category : Psychology Languages : en Pages : 246
Book Description
In the World Library of Psychologists series, international experts present career-long collections of what they judge to be their finest pieces - extracts from books, key articles, salient research findings, and their major practical theoretical contributions. In this volume: Overweight and obesity rates have increased dramatically in most industrialized countries, even though more and more people are chronically dieting. Dieters can manage to lose substantial amounts of weight while actively dieting, but most regain it within a few years. So why do most chronic dieters have such difficulty controlling their weight and why is there only a small minority of successful dieters? To address these questions, Stroebe developed the goal conflict model of eating behavior, a social cognitive theory that attributes the difficulty of chronic dieters to a conflict between two incompatible goals: eating enjoyment and weight control. Although chronic dieters are motivated to pursue their weight control goal, most fail in food-rich environments: Surrounded by palatable food cues that activate thoughts of eating enjoyment, incompatible weight control thoughts are inhibited and weight control intentions are "forgotten". For successful dieters - probably due to past success in exerting self-control - tasty high-calorie food has become associated with weight control thoughts. For them, exposure to palatable food makes weight control thoughts more accessible, enabling them to control their body weight in food-rich environments. This book contains the key articles of a research program by Stroebe and collaborators to assess the validity of this theory. They succeeded in tracing the processes that lead from temptation to a breakdown of dieting intentions. They also demonstrated that these theoretical principles can be used to develop effective weight loss interventions. The book should be of value for all researcgers, students and clinicians involved in obesity research and treatment.
Author: Suman Ambwani
Author: Suman Ambwani
Author: Andrew J. Hill
Author: Michael J. Gibney
Author: Adrian Meule
Author: Kiyoshi Nakahara
Author: Victor R. Preedy
Author: Una Rigney
Author: John Prescott
Author: Adrian Meule
Author: Wolfgang Professor Stroebe