Patel K A, Schlundt D G
Department of Psychology, Vanderbilt University, Nashville, TN 37240, USA.
Appetite. 2001 Apr;36(2):111-8. doi: 10.1006/appe.2000.0385.
The relationship of moods and social context to energy and nutrient intakes was examined to ascertain if these variables interact or function independently. The subjects were 78 predominantly white, obese women participating in weight-loss studies. Mean age was 36.7 (SD=7.6) and mean Body Mass Index was 32.1 (SD=3.6). Subjects completed 2-week baseline food diaries recording everything they ate, including moods and people present during the meals. Meals eaten in positive and negative moods were significantly larger than meals eaten in a neutral mood. Meals eaten with other people were significantly larger than meals eaten alone. There were no significant moods by social context interactions for total energy intake. Moods and social context functioned additively to increase the risk of over-eating. Macro nutrient analysis revealed only a main effect for social context. Percentage of calories from fat and protein were greater, whereas the percentage of carbohydrate was less in social context meals compared to meals eaten alone. Clinicians should conduct a functional analysis to assess exposure to the frequency and types of risky situations. Teaching people to cope more effectively with social situations and moods may increase the efficacy of weight loss and maintenance programs.
研究了情绪和社会环境与能量及营养摄入之间的关系，以确定这些变量是相互作用还是独立起作用。研究对象为78名主要为白人的肥胖女性，她们参与了减肥研究。平均年龄为36.7岁（标准差=7.6），平均体重指数为32.1（标准差=3.6）。研究对象完成了为期两周的基线饮食日记，记录她们所吃的一切，包括用餐时的情绪和在场的人。处于积极和消极情绪时所吃的餐食明显多于处于中性情绪时所吃的餐食。与他人一起用餐时所吃的餐食明显多于独自用餐时所吃的餐食。就总能量摄入而言，情绪和社会环境之间不存在显著的交互作用。情绪和社会环境以相加的方式增加了暴饮暴食的风险。宏量营养素分析仅显示出社会环境的主效应。与独自用餐相比，在有他人在场的情况下用餐时，来自脂肪和蛋白质的卡路里百分比更高，而碳水化合物的百分比更低。临床医生应进行功能分析，以评估接触风险情况的频率和类型。教导人们更有效地应对社交场合和情绪，可能会提高减肥和维持体重计划的效果。
