Using Implementation Intentions for Weight Loss and Dietary Change in College Students with Overweight and Obesity PDF Download

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Using Implementation Intentions for Weight Loss and Dietary Change in College Students with Overweight and Obesity

Using Implementation Intentions for Weight Loss and Dietary Change in College Students with Overweight and Obesity PDF Author: Jacqueline F. Hayes
Publisher:
ISBN:
Category : Electronic dissertations
Languages : en
Pages : 101

Book Description
Thirty-five percent of college students have overweight or obesity and are in need of brief and simple weight loss interventions that complement their unstructured lifestyles. Implementation intentions, a simple strategy that connects a goal-aligned behavior to a cue, facilitate goal-attainment for a wide variety of health-behaviors and may be particularly useful for individuals who have lower inhibitory control skills, a cognitive deficit that makes adherence to weight loss intervention recommendations more difficult. Implementation intentions have not been tested as a stand-alone treatment for dietary change and weight loss. College students with overweight or obesity (N = 95) were randomized to one of three conditions: an implementation intention group (IMP), an enhanced implementation intention group (IMP+) that included text message reminders and fluency training (i.e., training for speed and accuracy), and a control goal intention group (GOL). All groups were asked to work toward the same dietary goals for weight loss over four weeks. Participants completed anthropometric, self-report and inhibitory control assessments to determine treatment effects. Participants also completed experience-sampling assessments during the first and last week of the study to assess how implementation intentions contribute more directly to behavior change. Most students (87%) completed the study, demonstrating acceptability of the interventions. No differences were found for weight and diet outcomes between conditions, although across the sample, students lost a significant amount of weight, improved diet quality, and reduced caloric intake (ps