Palazzo Carina Carlucci, Leghi Barbara Esteves, Diez-Garcia Rosa Wanda
Internal Medicine Department, Ribeirão Preto Medical School, University of São Paulo (USP), Ribeirão Preto, Brazil.
Laboratory of Food Practices and Behaviour - PrátiCA, University of São Paulo (USP), Ribeirão Preto, Brazil.
Front Psychol. 2024 Jan 4;14:1229105. doi: 10.3389/fpsyg.2023.1229105. eCollection 2023.
This work aims to understand the experience of participating in the Food and Nutrition Education Program workshops with Sensory and Cognitive Exercises (PESC) and measure its impact on eating behavior.
The PESC consists of four workshops with exercises stimulating perception and reflection on bodily sensations triggered in eating situations. It was developed to promote consciousness of eating experiences in women who reported difficulty in controlling their body weight and who increased over 5% of their body weight in the previous year. This is a mixed-methods study designed as a controlled trial. The intervention group ( = 19) was evaluated before the first workshop (T0) and after the last workshop (T1) and the control group ( = 18), which did not participate in the workshops, was evaluated twice (T0 and T1), with an interval of 3 to 4 weeks. At T0 and T1, it was applied the Intuitive Eating Scale (IES-2) and the Three Factor Eating Questionnaire (TFEQ-R21). In T1, the intervention group also participated in a qualitative interview.
After participating in the PESC, the intervention group showed an increase in the IES-2 total score (95% Confidence Interval = (0.10, 0.39)) and a decrease in the emotional eating scale score (95% Confidence Interval = (-16.03; -3.85)). The interviews' analysis revealed the participants' self-observation process, which led to the perception of their practices, priorities, intentions, eating difficulties, and the connection between these aspects and environmental issues. The following themes were considered: Food management/control, Body dissatisfaction, Reflection/re-signification, and Different ways of being in familiar contexts.
The results allow us to infer that, after participating in the PESC, the intention to manage food intake became more effective, less susceptible to oscillations imposed by the external environment, and more supported by internal resources.
本研究旨在了解参与感官与认知练习的食品与营养教育项目工作坊（PESC）的体验，并衡量其对饮食行为的影响。
PESC包括四个工作坊，其中的练习可刺激对进食情境中引发的身体感觉的感知和思考。该项目旨在提高那些报告称难以控制体重且上一年体重增加超过5%的女性对进食体验的意识。这是一项设计为对照试验的混合方法研究。干预组（n = 19）在第一个工作坊之前（T0）和最后一个工作坊之后（T1）接受评估，未参加工作坊的对照组（n = 18）在3至4周的间隔内接受两次评估（T0和T1）。在T0和T1时，应用直观饮食量表（IES - 2）和三因素饮食问卷（TFEQ - R21）。在T1时，干预组还参加了一次定性访谈。
参与PESC后，干预组的IES - 2总分增加（95%置信区间 = (0.10, 0.39)），情绪性进食量表得分降低（95%置信区间 = (-16.03; -3.85)）。访谈分析揭示了参与者的自我观察过程，这导致了对他们的行为、优先事项、意图、进食困难以及这些方面与环境问题之间联系的感知。考虑了以下主题：食物管理/控制、身体不满、反思/重新定义以及在熟悉情境中的不同存在方式。
结果使我们能够推断，参与PESC后，管理食物摄入量的意图变得更加有效，更不易受外部环境施加的波动影响，并且更多地得到内部资源的支持。
