Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, Brazil.
CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal.
Int J Environ Res Public Health. 2022 Apr 8;19(8):4484. doi: 10.3390/ijerph19084484.
Eating Competence (EC) is one behavioral perspective of eating practices that has been associated with a healthy lifestyle. It emphasizes eating pleasure, self-regulation of eating, body weight satisfaction, and regular meal frequency that includes food variety without focusing on dietary guidelines. EC is composed of four components (Eating Attitude, Food Acceptance, Internal Regulation, and Contextual Skill), and its assessment is performed using the Eating Competence Satter Inventory (ecSI2.0™), developed and validated in English for an adult population. EC has been associated with diet quality and health indicators for various population groups and the development of skills that increase EC might be a strategy to improve nutritional health, and prevent obesity and other chronic diseases. In this sense, this study presents an overview of the background, concepts, features, and possible associations among EC, food consumption, and health outcomes. The high prevalence of diseases associated with food/nutrition draws attention to the necessity to broaden the view on food and its relationship with health and well-being, considering not only nutrients and food combinations but also the behavioral dimensions of eating practices. Healthy nutritional recommendations that take into account attitudes and behaviors are in accordance with the EC behavioral model. Studies on eating behavior emphasize the need to better understand attitudes towards food and eating in the general population using validated instruments. In this context, measuring EC and its association with health outcomes seems to be relevant to nutritional health. The complexity of food choices has been examined in social, behavioral, and biological sciences, representing a great challenge for applying unique and simple theoretical models. Multiple methods are required, as no single theory can fully explain food selection.
进食能力（EC）是饮食习惯的行为学视角之一，与健康的生活方式相关。它强调饮食愉悦感、自我调节进食、对体重的满意度，以及包括食物多样性的规律进餐频率，而不注重饮食指南。EC 由四个组成部分（进食态度、食物接受度、内部调节和情境技能）组成，其评估使用 Eating Competence Satter Inventory（ecSI2.0™）进行，该量表为英文版，专为成年人群开发和验证。EC 与各种人群的饮食质量和健康指标相关，提高 EC 的技能可能是改善营养健康、预防肥胖和其他慢性疾病的一种策略。在这个意义上，本研究概述了 EC、食物消费和健康结果之间的背景、概念、特征和可能的关联。与食物/营养相关的疾病高发引起了人们的关注，有必要拓宽对食物及其与健康和幸福的关系的看法，不仅要考虑营养素和食物组合，还要考虑饮食行为的维度。考虑到态度和行为的健康营养建议符合 EC 行为模型。关于进食行为的研究强调需要使用经过验证的工具，更好地了解普通人群对食物和进食的态度。在这种情况下，衡量 EC 及其与健康结果的关联似乎与营养健康相关。社会、行为和生物科学已经研究了食物选择的复杂性，这是应用独特而简单的理论模型的巨大挑战。需要多种方法，因为没有单一的理论可以完全解释食物选择。
