Enhanced Eating Competence Is Associated with Improved Diet Quality and Cardiometabolic Profile in Finnish Adults with Increased Risk of Type 2 Diabetes

Eating competence (EC) is characterized by positive attitudes towards food and eating, having regular meals, eating a variety of foods, and internally regulated eating. We investigated the associations of changes in EC with changes in lifestyle, anthropometrics and biomarkers of glucose and lipid metabolism in 2291 adults at increased risk of type 2 diabetes as part of the StopDia study conducted in primary healthcare. EC and diet quality were assessed with validated digital questionnaires. During the intervention, the participants received either (1) the digital lifestyle intervention, (2) the combined digital and face-to-face group-based lifestyle intervention, or (3) standard care. EC increased among the participants independent of the intervention type. Increase in EC was associated with an increase in diet quality, high-density lipoprotein (HDL) cholesterol, and with a decrease in body mass index and waist circumference, regardless of baseline EC. Of the subdomains of EC, the contextual skills, food acceptance and eating attitudes were associated with various of these changes. Our results thus suggest that EC could be a potential target in lifestyle interventions aiming to improve the cardiometabolic health of people at type 2 diabetes risk.

Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic

The coronavirus pandemic started a worldwide emergency, and tight preventive actions were necessary to protect the population, changing individuals’ daily habits. Dwelling and working at home can change dietary habits, affect food choice and access, as well as the practice of physical activity. In this regard, this study’s goal was to compare eating competence (EC) among Brazilian adults before and during the coronavirus pandemic, using the Brazilian version of the eating competence Satter inventory (ecSI2.0™BR) with the “retrospective post-then-pre” design. This cross-sectional study was performed from 30 April to 31 May 2021 among a convenience sample of the Brazilian adult population using an online platform (Google® Forms). In the studied sample (n = 302 in which 76.82% were females), EC total score lowered during the pandemic (31.69 ± 8.26 vs. 29.99 ± 9.72; p < 0.005), and the decrease was worst after the beginning of the pandemic among those who reported weight gain, decreased the consumption of fruit and vegetables, and increased the consumption of sugary beverages. The contextual skill component seems relevant in this scenario, where our life and routines were changed entirely, demonstrating that the ability to manage the food context is essential, especially when sanitary and economic situations represent a new challenge.

Prospective relations between maternal emotional eating, feeding to soothe, and infant appetitive behaviors

Background Infant obesogenic appetitive behaviors are associated with greater infant weight and child obesity, yet little is known about maternal influences on infant appetitive behaviors. This study examines the relations between maternal eating behaviors, feeding to soothe, and infant appetitive behaviors in a longitudinal sample of United States mothers. Methods Pregnant women were recruited in the first trimester (< 12 weeks) and followed through 1 year postpartum. Mothers reported their own eating behaviors (eating competence, restrained, emotional, and external eating) in pregnancy; feeding to soothe their infant at 2, 6, and 12 months postpartum; and their infants’ appetitive behaviors (enjoyment of food, food responsiveness, slowness in eating, and satiety responsiveness) at 6 months. Three path models were estimated to examine the direct relations of maternal eating behaviors with infant appetitive behaviors, the indirect relations of maternal eating behaviors with infant appetitive behaviors through feeding to soothe, and the longitudinal relations between feeding to soothe and infant appetitive behaviors. Results Maternal eating behaviors and infant appetitive behaviors were directly and indirectly related in all three models. Greater maternal eating competence was related to greater enjoyment of food but was not related to feeding to soothe. Greater maternal restrained and external eating were not directly related to infant appetitive behaviors but were indirectly related to greater infant responsiveness to food through more frequent feeding to soothe. Additionally, several longitudinal relations between feeding to soothe behaviors and infant appetitive behaviors were present. More frequent feeding to soothe at 2 months was related to greater responsiveness to food at 6 months, which was then related to more frequent feeding to soothe at 6 months. Furthermore, greater satiety responsiveness, faster eating speed, and greater responsiveness to food at 6 months were related to more frequent feeding to soothe at 12 months. Conclusions Maternal eating behaviors were related to infant appetitive behaviors directly and indirectly through feeding to soothe. Additionally, results suggest feeding to soothe and infant appetitive behaviors may be bidirectionally linked. These results underscore the need to examine how parental feeding behaviors are influenced both by parental eating behaviors and child appetitive behaviors throughout infancy. Trial registration Clinicaltrials.gov. Registration ID – NCT02217462. Date of registration – August 13, 2014.

Eating Competence and Dietary Intake of Sexual and Gender Minority College Students

Sexual and gender minority college students are underrepresented in nutrition research and may face unique challenges related to eating which impact their overall diet quality. We assessed the differences in eating competence and dietary intake between sexual and gender minority (SGM) and cisgender heterosexual (CH) college students. Participants (n = 2645) reported sexual orientation, gender identity and completed the Eating Competence Satter Inventory (ecSI 2.0™ through an online questionnaire. Three-day food records examined dietary intake. Intake was compared to recommendations for nutrients of public health concern. Chi-square and ANCOVA examined differences between eating competence and dietary intake. There were no differences in total ecSI 2.0™ scores. Subscale scores for Eating Attitudes and Contextual Skills were significantly higher in CH vs. SGM students (13.4 ± 0.1 vs. 12.4 ± 0.4 p = 0.01 and 10.7 ± 0.1 vs. 9.9 ± 0.3, p = 0.01, respectively). Most students (40.8%) met one nutrient recommendation. The proportion of students meeting nutrient recommendations were similar for SGM and CH. SGM populations may struggle with attitudes and eating behaviors. Dietary intake of SGM and CH students were similarly inadequate when compared to recommendations.

Eating Competence in First-Generation Students at a Northeastern, Public University

Objectives To assess differences in eating competence (EC) between first-generation students (FG) and students with 1 + parents who graduated from college (non-FG), in students 18–24 years old, at a large, northeastern, public university. Methods Data were collected between 2015–2020 from the College Health and Nutrition Assessment Survey, an ongoing, cross-sectional study at a northeastern university. Participants (n = 1974) completed the Eating Competence Satter Inventory (ecSI 2.0TM) and self-reported education status of both parents through an online survey (Qualtrics) during the 3rd or 4th week of classes. ecSI scores range from 0–48; eating competence was defined as ≥32. Subgroups within the ecSI include Eating Attitudes, Food Acceptance, Food Regulation and Contextual Skills. FG was defined if both parents did not obtain a college degree. ANCOVA evaluated differences between mean ecSI scores of FG vs. non-FG (n = 1478); age, gender, race, Pell Grant status, dining hall usage, athlete status, and available kitchen served as covariates. Results In this sample, 64.9% of participants were female students, 25.2% were FG, and had a mean age of 19.0 ± 0.02 years. FG students (n = 496) had modestly lower mean ecSI scores than non-FG students (32.9 ± 0.4 vs. 34.0 ± 0.3, P = 0.03. Subscale scores for Food Acceptance (0–9), Food Regulation (0–9) and Contextual Skills (0–12) were lower in FG students compared to non-FG students (5.1 ± 0.1 vs. 5.4 ± 0.7, P = 0.03, 6.4 ± 0.1 vs. 6.6 ± 0.1, P = 0.05, and 10.4 ± 0.1 vs. 10.9 ± 0.1, P = 0.003 respectively). Conclusions Results suggest FG students have lower EC scores than their non-FG counterparts; subscales suggest where FG students may need more support to achieve more favorable weight and health outcomes. More research in diverse communities of college students will help address the needs of FG students and strengthen outcomes for campus communities. Funding Sources New Hampshire Agriculture Experiment Stations and the USDA National Institute of Food and Agriculture Hatch Project.

Existência e eficácia de intervenções nutricionais ‘sem dieta’ no tratamento de indivíduos com compulsão alimentar

Compulsões alimentares tem sido uma condição cada vez mais frequente, principalmente entre indivíduos com sobrepeso e obesidade. Porém, as intervenções nutricionais comumente trabalhadas com estes indivíduos impõem restrições alimentares, as quais podem piorar o quadro da compulsão alimentar. Assim, objetivou-se investigar na literatura a existência de intervenções nutricionais ‘sem dieta’ e sua eficácia na compulsão alimentar. Em forma de revisão bibliográfica, foram considerados nesta pesquisa os estudos entre 2007 e 2017 que conduziram intervenções nutricionais ‘sem dieta’ e avaliaram sua eficácia na compulsão alimentar. Dezoito estudos preencheram os critérios de inclusão, e trouxeram intervenções baseadas em Intuitive Eating, Health at Every Size, Mindful Eating, Eating Competence e outras intervenções classificadas como ‘sem dieta’. Em todos eles, observou-se a redução significante nos episódios de compulsão alimentar, além de melhora em outros aspectos do comportamento e consumo alimentares. Foi observado que, apesar de terem sido identificadas diferentes intervenções, elas tinham pontos em comum, como respeito aos sinais de fome e saciedade e quebra da mentalidade de restrição alimentar, os quais, em concordância com outros autores, podem estar no cerne da eficiência no trabalho de compulsão alimentar. Sugere-se que intervenções nutricionais ‘sem dieta’ sejam promissoras para tratamento de compulsão alimentar.

Eating Competence Associated with Food Consumption and Health Outcomes among Brazilian Adult Population

This study aimed to associate Eating Competence (EC) with food consumption and health outcomes in the Brazilian adult population. Researchers developed a questionnaire to associate EC with sociodemographic information, health outcomes, and food consumption. Data on body weight and height was referred to by participants in the questionnaire, and body mass index (BMI) was calculated and classified. A question to evaluate the perception of body size was included. After constructing the questionnaire items, content validation and semantic evaluation were performed following the Delphi method with a group of judges composed of 26 health professionals. The judges evaluated the sociodemographic information, health outcomes, and food consumption items associated with the eating competence instrument (previously validated in Brazilian-Portuguese). The final version of the questionnaire was composed of 33 items. Our results confirmed good reliability, responsiveness, and internal consistency. A total of 1810 Brazilians answered the questionnaire. Most of the participants were female, up to 40 years old, with a high education level and high income. Most of the participants did not report diabetes or hypertension. The EC total score did not differ among males and females. Individuals up to 40 years old presented a lower total score. The increase in educational level and income also increased EC total score. Excess weight individuals showed lower EC compared to the normal weight/underweight. Individuals who consumed fruits and/or vegetables five or more days/week presented the best scores for total EC.