Bas Murat, Karaca Kezban Esen, Saglam Duygu, Arıtıcı Gozde, Cengiz Ecem, Köksal Selen, Buyukkaragoz Aylin Hasbay
Acıbadem University, Health Sciences Faculty, Department of Nutrition and Dietetics, Istanbul, Turkey.
Acıbadem University, Health Sciences Faculty, Department of Nutrition and Dietetics, Istanbul, Turkey.
Appetite. 2017 Jul 1;114:391-397. doi: 10.1016/j.appet.2017.04.017. Epub 2017 Apr 18.
Intuitive Eating is defined as "the dynamic process-integrating attunement of mind, body, and food". The purpose of this study was, therefore, adapt the IES-2 to the Turkish language and reliability and validity of IES-2 among Turkish populations. We also examined the instrument's internal consistency and test-retest reliability and analysed the relationships between the IES-2 and several variables so as to evaluate the convergent and discriminant validity. Three hundred seventy-seven undergraduate and postgraduate women and men between the ages of 19-31 years (mean 22.3, SD = 3.53) attending two large private universities in Istanbul, Turkey. The best solution from the principal factors analysis of the 23 items of the IES-2 revealed four factors corresponding to the four subscales (F1: Eating for physical rather than emotional reasons; F2: Unconditional permission to eat; F3: Reliance on hunger and satiety cues; F4: Body-food choice congruence), as reported by the authors of the questionnaire. Bartlett's test of sphericity gave X = 9043.49 (p < 0.001), while the Kaiser-Meyer-Olkin index was 0.87 (KMO were 0.89 for women and 0.83 for men). The test-retest reliability of the IES-2 was 0.88 for the IES-2 total score. The IES-2 had a = 0.82. These findings support the notion that intuitive eating is a viable concept for university students and the IES can be used to examine adaptive eating behaviors in this population.
直觉饮食被定义为“将心智、身体和食物的协调统一起来的动态过程”。因此，本研究的目的是将IES-2改编为土耳其语版本，并检验其在土耳其人群中的信效度。我们还考察了该量表的内部一致性和重测信度，并分析了IES-2与几个变量之间的关系，以评估其聚合效度和区分效度。研究对象为土耳其伊斯坦布尔两所大型私立大学的377名19至31岁的本科及研究生男女（平均年龄22.3岁，标准差=3.53）。对IES-2的23个项目进行主成分分析得到的最佳解决方案显示有四个因子，分别对应问卷作者报告的四个分量表（F1：为身体而非情绪原因进食；F2：无条件进食许可；F3：依靠饥饿和饱腹感线索；F4：身体与食物选择的一致性）。巴特利特球形检验的卡方值为9043.49（p<0.001），而凯泽-迈耶-奥尔金指数为0.87（女性的KMO值为0.89，男性为0.83）。IES-2总分的重测信度为0.88。IES-2的Cronbach's α系数为0.82。这些研究结果支持了这样一种观点，即直觉饮食对于大学生来说是一个可行的概念，并且IES可用于检验该人群的适应性饮食行为。
