Research Current Research| Volume 108, ISSUE 1, P49-56, January 2008

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Overweight and Obesity Are Associated with Emotion- and Stress-Related Eating as Measured by the Eating and Appraisal Due to Emotions and Stress Questionnaire



      Identify if constructs from the Eating and Appraisal Due to Emotions and Stress Model, including Emotion and Stress Related Eating, Appraisal of Ability and Resources to Cope, and Appraisal of Outside Influences and Stressors, were related to overweight and obesity.


      Data were collected from a cross-sectional study using the Eating and Appraisal Due to Emotions and Stress Questionnaire.


      Convenience sample from a southeastern public university, including staff and faculty (n=822) with ages ranging from 18 to 83 years and 55.8% of the sample being overweight or obese.

      Statistical analysis performed

      Total sum scores were given to each construct and converted to quartiles. Lower quartiles represented higher stress- or emotion-related eating and more compromised appraisal skills or resources to cope. χ2 Analyses were used to identify variables associated with overweight and obesity. Forward stepwise logistic regression (n=783) was used to identify the independent association of each significant variable with overweight and obesity.


      A model including race, sex, life stage, and job category as covariates, with a cumulative R2 of 0.075 was produced. Emotion- and Stress-Related Eating remained in the model during stepwise regression producing a cumulative R2=0.265. Individuals scoring in the lowest quartiles for Emotion- and Stress-Related Eating were 13.38 times more likely to be overweight or obese, compared with individuals scoring in the highest quartiles.


      The Eating and Appraisal Due to Emotions and Stress Model construct of Emotion- and Stress-Related Eating as measured by the Eating and Appraisal Due to Emotions and Stress Questionnaire can be used to assess nontraditional factors that contribute to overweight and obesity.
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      A. D. Ozier is an assistant professor, School of Family, Consumer, and Nutrition Sciences, Northern Illinois University, DeKalb; at the time of the study, she was a doctoral student in the program of Health Education and Health Promotion at The University of Alabama, Tuscaloosa.


      O. W. Kendrick is an associate dean and associate professor and L. L. Knol is assistant professor, Department of Human Nutrition and Hospitality Management; J. D. Leeper is professor and rural programs director of Education and Evaluation, Community and Rural Medicine; M. Perko is associate professor and chair, Department of Health Sciences, and J. Burnham is assistant professor, Counselor Education, all at the University of Alabama, Tuscaloosa.