Palatable Eating Motives Scale Research Articles

Measuring Motivations to Eat Palatable Foods: Adaptation and Psychometric Properties of the Italian Version of the Palatable Eating Motives Scale (PEMS-IT).

Gaining knowledge of the various reasons behind people's consumption of highly processed foods has the potential to enhance obesity prevention initiatives and open avenues to tailor treatment approaches for obesity and binge eating at a more personalized level. This contribution aimed to test the psychometric properties and factor structure of the Palatable Eating Motives Scale (PEMS-IT) in a community sample of Italian adults. A confirmatory factor analysis was performed to test the factor structure of the Italian version of the PEMS (PEMS-IT) on a total of 616 respondents. Furthermore, the reliability and convergent validity analysis of the tool were evaluated. The analysis confirmed the four-factor structure of PEMS-IT [(YBχ2 (164) = 537.901; p < 0.001, the CFI = 0.918, RMSEA = 0.072; 90%CI [0.065-0.078]; p(RMSEA < 0.05) < 0.001, and SRMR = 0.080] and satisfactory reliability on its subscales (Cronbach's α: 0.745-0.917). Positive correlations were also found with food addiction and binge-eating symptoms, compulsive eating behavior, and uncontrolled and emotional eating. The PEMS-IT appears to be an instrument with promising psychometric properties and potential applications in clinical settings. However, it also has some limitations, and future studies could focus on improving the semantic content of the elements to increase the overall utility and precision of the instrument.

Hedonic Eating Scale for Adolescents (HES-A): Development, Factor Structure, Validity and Reliability for Adolescents

Aim: Due to the need for a measurement tool that can be used to detect hedonic eating in adolescence, the aim of this research is to develop the Hedonic Eating Scale for Adolescents and examine its factor structure, validity, and reliability. &#x0D; Material and Method: After Hedonic Eating Scale for Adolescents was created, the research was conducted with the participation of 324 volunteer adolescents. Information form, Hedonic Eating Scale for Adolescents, the Yale Food Addiction Scale, and the Turkish Palatable Eating Motives Scale were used as data collection tools. &#x0D; Results: As a result of the Explanatory Factor Analysis, Hedonic Eating Scale for Adolescents items were collected under two factors as "Eating Pleasure" and "Controlled Eating". Confirmatory Factor Analysis results showed that the fit indices were at an acceptable level. Cronbach's alpha value of Hedonic Eating Scale for Adolescents is 0.943. The moderate positive correlations between Hedonic Eating Scale for Adolescents and the Yale Food Addiction Scale, and the Turkish Palatable Eating Motives Scale (r=0.474 and r=0.540; p

Motives and food craving: Associations with frequency of hyper-palatable food intake among college students

BackgroundCollege food environments provide wide access to hyper-palatable foods (HPF). Palatable eating motives and craving are individual factors that may impact HPF intake. Nevertheless, no study to date has examined the relationship between these factors and frequency of HPF intake in a dormitory all-you-can-eat-style cafeteria meal, a typical college food setting. MethodsCollege students (N = 218) self-reported frequency of HPF intake at a college cafeteria meal and their frequency of HPF intake in the overall diet. Quasipoisson and logistic regression models tested whether palatable eating motives (assessed via the Palatable Eating Motives Scale) and craving (assessed via the Food Craving Inventory) were associated with the rate of HPF intake during the cafeteria meal and excess frequency of HPF intake in the overall diet. ResultsCraving was associated with a 19% higher rate of HPF intake during the cafeteria meal (RR = 1.19; p = .015) and a >2-fold higher likelihood of excess frequency of HPF intake the overall diet (OR = 2.69; p < .001). Coping motive was associated with an 87% higher likelihood of excess frequency of HPF intake in the overall diet (OR = 1.87; p = .002), but not in the cafeteria meal. Reward enhancement, social and conformity motives were not significantly associated with the frequency of HPF intake in either setting. ConclusionsResults highlight the role of craving and coping motive in the frequency of HPF intake among college students. Prevention efforts may consider targeting craving and eating to cope to potentially address frequency of HPF intake among college students.

Cross-cultural adaptation and psychometric investigation of the palatable eating motives scale (PEMS) for a sample of Brazilian adults

Cross-cultural adaptation and psychometric investigation of the palatable eating motives scale (PEMS) for a sample of Brazilian adults

Relationship between hedonic hunger and subjectively assessed sleep quality and perceived stress among university students: A cross-sectional study

PurposeThis study examined the relationship between hedonic hunger (HH), sleep quality, and stress levels among university students in the United Arab Emirates and the Kingdom of Bahrain. MethodsWe used a cross-sectional design with participants (N = 565) recruited via convenience sampling. Data were collected with a self-administered, standardized, and validated online questionnaire. HH was assessed with the Palatable Eating Motives Scale (PEMS) and Power of Food Scale (PFS), sleep quality and sleep components were assessed with the Pittsburgh Sleep Quality Index (PSQI), stress was evaluated with the Perceived Stress Scale (PSS), and physical activity was examined with the International Physical Activity Questionnaire. Descriptive and analytical statistics were used to assess the relationship between HH and sleep quality and perceived stress. ResultsThere were positive associations between total PSQI scores and total PEMS (β = 0.14, 95% confidence interval [CI]: 0.06–0.25, P = 0.001) and PFS (β = 0.21, 95% CI: 0.45–1.04, P < 0.001). The likelihood of poor sleep quality increased by 8% (odds ratio [OR] = 1.08, P = 0.020) and 43% (OR = 1.43, P < 0.001) for each one-unit increase in PEMS and PFS scores, respectively. We also found positive associations between PSS scores and total PEMS (β = 0.19, 95% CI: 0.26–0.63, P < 0.001) and PFS (β = 0.23, 95% CI: 1.04–2.22, P < 0.001) scores. ConclusionReducing HH and stress levels may help to enhance sleep quality among university students. Conversely, improving sleep quality and reducing stress levels could improve HH in this population.

Determinantes de comportamentos alimentares desordenados: índice de massa corporal, alimentação emocional, restrição alimentar e motivos para comer alimentos palatáveis

ABSTRACT Objective: The study aimed to investigate the relationships between body mass index, reasons for consuming palatable foods, emotional eating, cognitive dietary restraint, and disordered eating behaviors in young adults. Methods: This study was conducted with 800 young adults, in Ankara, Türkiye. A questionnaire consisting of questions about socio-demographic characteristics, health status, and instruments including Eating Attitudes Test-26, Emotional Appetite Questionnaire, Palatable Eating Motives Scale, and The Three-Factor Eating Questionnaire were applied through face-to-face interviews. Results: According to the Eating Attitudes Test-26, 17.2% of males and 27.7% of females were at risk for disordered eating behaviors (χ2=9.750, p=0.002). The mean scores of the Three-Factor Eating Questionnaire-emotional eating, cognitive restraint subscales, and the positive and negative scores of the Emotional Appetite Questionnaire were higher in males than in females (p&lt;0.05). The mean scores of the Palatable Eating Motives Scale-coping and reward enhancement motives were higher in females, while the mean score for the conformity motives was significantly higher in males. Body mass index, Three-Factor Eating Questionnaire-cognitive restraint subscale, Emotional Appetite Questionnaire-negative, and PEMS-conformity motives were found for predictors for Eating Attitudes Test-26 (all p&lt;0.05). Conclusion: The results showed a high tendency for emotional eating, consumption of palatable foods, and cognitive dietary restraint in young adults, and these factors were considered determinants for eating disorders.

Exploration of Perceived Determinants of Disordered Eating Behaviors in People with Mental Illness-A Qualitative Study.

Disordered eating behaviors are common in people with a serious mental illness (SMI) such as schizophrenia, bipolar disorder and major depressive disorder. This study employed qualitative exploration to understand the perceived determinants of eating behaviors, in particular those connected to disordered eating patterns, in people with SMI. In total, 28 semi-structured interviews were conducted in a consecutive sample of people with SMI under treatment in local mental health services in Australia (n = 12), Germany (n = 8) and Austria (n = 8) (mean age: 43.3 years, proportion of female participants: 61%, proportion of participants with ICD-10 F2 diagnosis: 57%, proportion of participants with ICD-10 F3 diagnosis: 64%). A thematic analysis approach, the framework method, was applied using MAXQDA 2020. Three main themes of determinants were derived: (i) impacts to daily functioning, (ii) disrupted physical hunger cues and (iii) emotional hunger. For impacts to daily functioning, the following themes emerged: lack of daily structure, time and drive, and difficulty planning ahead. For physical hunger, themes emerged for disrupted hunger and satiety cues, and mindless eating. All motives listed in the Palatable Eating Motives Scale (PEMS), i.e., coping, reward, social and conformity, have been reported by participants to be drivers for their emotional eating behavior. Subsequent reported behaviors were eating too much or too little, binge eating, night eating and food cravings. We conclude that interprofessional approaches should target daily functioning, disrupted physical hunger cues and emotional eating to reduce disordered eating behaviors in people with SMI.

The quality and duration of sleep are related to hedonic hunger: a cross-sectional study in university students

There is a relationship between extreme sleep duration and increased food intake. Some studies have reported that there was no change in the homeostatic aspects of energy balance, despite the increased nutrient intake, and in this case, the hedonic aspects may be effective. The purpose of this study was to examine the associations of hedonic hunger with sleep quality and duration among university students. This cross-sectional study was carried out on university students. An online questionnaire was applied in the study, in which 1144 participants were included. The Pittsburgh Sleep Quality Index (PSQI) was used to assess sleep quality and duration, and the Power of Food Scale (PFS) and Palatable Eating Motives Scale (PEMS) for detecting hedonic hunger states. Multiple linear regression analysis was performed to evaluate the relationship between sleep quality and duration and hedonic hunger by modelling. Total PFS and PEMS scores were positively associated with PSQI scores after controlling for all possible confounding factors [β (95%CI) = 0.04 (0.03–0.05), p < 0.05; 0.06 (0.05–0.07), p < 0.05, respectively). The relationship between the subdimensions of the PFS, PEMS and PSQI remained statistically significant, except for food availability (PFS) and social motive (PEMS).After fully adjusting, the odds of having a high PEMS score increased in individuals with short or long sleep duration, but not PFS score [OR (95%CI) = 1.40 (1.09–1.83), p = 0.012; 0.98 (0.70–1.21), p = 0.878, respectively]. While a positive relationship was found between increased hedonic hunger and poor sleep quality, an inverse relationship was observed between ideal sleep duration and hedonic hunger. The findings suggest that improving sleep quality and duration can help reduce hedonic hunger, which increases the tendency to unhealthy and delicious foods and plays a role in weight gain.

Comparison of two questionnaires for assessment of emotional eating in people undergoing treatment for obesity.

Emotional eating may contribute to weight gain and difficulty with weight loss. Questionnaires are currently the primary method used to identify this behaviour but there is no gold standard for detecting emotional eating, making it difficult to know which questionnaire to use for this purpose. This study assesses two questionnaires validated for assessment of emotional eating in patients with obesity, with the aim of investigating their interchangeability in the clinical setting. 387 adult participants were recruited from the obesity treatment service at a tertiary metropolitan hospital. Responses were obtained for the 25-item Emotional Eating Scale (EES) and the 4-item coping subscale of the Palatable Eating Motives Scale (PEMS). Agreement was analysed using quadratically weighted Cohen's κ scores. Substantial agreement was defined as κ 0.61-0.80. The median (interquartile range) body mass index and age of participants was 42.1kg/m2 (36.4-48.9kg/m2) and 51.6years (41.1-61.4years), respectively, and 70.5% of participants were female. The EES and PEMS were found to have substantial agreement (κ 0.71; 95% CI 0.65-0.76). Agreement remained substantial when analysing responses from men (0.61; 95% CI 0.47-0.73), women (0.73; 95% CI 0.67-0.79) and post-bariatric surgery patients (0.72; 95% CI 0.62-0.82) separately. Despite focusing on different elements of emotional eating behaviour, the substantial agreement between the EES and PEMS coping subscale suggests that they identify respondents' susceptibility to emotional eating with consistency, including in people who have undergone bariatric surgery. Opinions of respected authorities, based on descriptive studies, narrative reviews, clinical experience, or reports of expert committees. This observational study has not been registered as a clinical trial.

Attributes of the food addiction phenotype within overweight and obesity.

Previous studies have demonstrated overlapping behavioral features between substance-use disorders and food addiction, the latter of which is particularly prevalent among individuals with overweight or obesity. However, the unique attributes of food addiction as a possible phenotype within overweight and obesity are not fully understood. This cross-sectional study recruited participants (n = 46) with overweight or obesity, nearly half (n = 20) of whom met the criteria for food addiction based on the Yale Food Addiction Scale 2.0 (YFAS 2.0) and examined responses to self-report questionnaires that indexed behavioral characteristics relevant to addictive disorders. Individuals with food addiction exhibited significantly higher scores on the Palatable Eating Motives Scale overall score (p < .001) and subscales for coping (p < .001) and enhancement (p < .001) of emotions, Dutch Eating Behavior Questionnaire Emotional Eating subscale (p < .001), UPPS-P Impulsivity Scale negative urgency (p < .001) and lack of perseverance (p = .01) subscales, and the Food Craving Inventory overall score (p = .02) and subscales of cravings for sweets (p < .01) and fast food fats (p = .02). Food addiction appears to represent a distinct phenotype within overweight and obesity, marked by greater emotion dysregulation, impulsivity, and cravings, which have been observed in prior studies examining features of individuals with addictive disorders. Level III: Evidence obtained from well-designed cohort or case-control analytic studies.

Relationship between trait suggestibility and eating-related behaviors in overweight and obesity

Differences in trait suggestibility among those with obesity may help explain differential responses to weight-loss interventions. Ubiquitous advertising of unhealthy foods, weight-loss products that are not evidence-based, and myths regarding weight loss could be particularly sabotaging in individuals with high levels of suggestibility, with or at risk of developing obesity. This study explored relationships between suggestibility, body mass index (BMI), and self-reported eating-related behaviors that vary among those with obesity. A sample of ethnically diverse adults (N = 73) with a BMI ≥25 completed the Short Suggestibility Scale (SSS), Palatable Eating Motives Scale (PEMS), Binge Eating Scale (BES), Dutch Eating Behavior Questionnaire-Restraint (DEBQ-R), and Barratt Impulsiveness Scale (BIS). Impulsiveness was controlled in analyses due to its strong association with suggestibility. Analyses revealed that BMI was not related to SSS scores, consistent with studies using hypnotic-suggestibility scales. However, SSS scores were positively associated with eating caloric food more frequently for Reward, Social, and Conformity motives, and with greater actual dieting behavior, and binge eating. Suggestibility was not related to eating for Coping motives or effort to diet. If supported by future replications, knowledge of these associations could potentially help inform and tailor weight-loss interventions to protect those that may be most susceptible to adopting invalid messages and products.

Using Confirmatory Factor Analysis to Evaluate Construct Validity of the Indonesian Palatable Eating Motives Scale (I-PEMS)

The purpose of this work is to establish the validity of the Indonesian Palatable Eating Motives Scale (I-PEMS) and to describe the characteristics in palatable eating motives among current Indonesian young adults. The Original Palatable Eating Motives Scale (PEMS) was translated into Indonesian and back-translated into English to confirm the conceptual and linguistic equivalence. The scale was administered to emerging adults aged 18-25 years old. Confirmatory factor analysis demonstrated that the I-PEMS has an acceptable factor structure. The result provided evidence of four factors of palatable eating motives. No significant difference from the I-PEMS score between males and females. The association was only observed between the scores of Conformity motive and Body Mass Index.

Factors affecting emotional eating and eating palatable food in adults.

BACKGROUND/OBJECTIVESThe aim of this study was to determine the relationship among emotional eating behavior, tendency to eat palatable foods, and several risk factors.SUBJECTS/METHODSThis study was carried out on 2,434 persons (1,736 women and 698 men) aged between 19 and 64 years. A questionnaire form was used as a data collection tool, which consisted of items for the socio-demographic characteristics, anthropometric measurements, Emotional Appetite Questionnaire (EMAQ), and the Palatable Eating Motives Scale (PEMS).RESULTSA positive significant correlation was observed between the BMI groups and the negative emotions, negative situations, and negative total scores of EMAQ (P < 0.01). The regression results on negative subscales showed that a one unit increase in BMI resulted in a 0.293 unit increase in negative situations scores, a 0.626 unit increase in negative emotions scores, and a 0.919 unit increase in negative total EMAQ scores. When the BMI groups and PEMS subscale scores were examined, a significant relationship was found in the social motives, rewarding, and conformity subscales (P < 0.01). A one unit increase in BMI increased the coping motives scores by 0.077 units.CONCLUSIONSThe emotional states have a significant effect on the eating behavior. On the other hand, an increase in eating attacks was observed, particularly in people who were under the effect of a negative emotion or situation. Nevertheless, there were some limitations of the study in terms of quantitative determination of the effects of this eating behavior depending on the BMI.

Problematic Eating Behaviors Are More Prevalent in African American Women Who Are Overweight or Obese Than African American Women Who Are Lean or Normal Weight.

Problematic eating behaviors such as overeating and loss of control over consumption can lead to obesity. Problematic eating behaviors among women of differing body mass indexes were explored through focus group methodology, the Palatable Eating Motives Scale (PEMS), and a taste test in a sample of low-income African American women (n = 45). Women who were overweight or obese (W-O/O) reported more problematic eating behaviors including eating in the absence of hunger, frequent overeating, and increased food thoughts than women who were lean or normal weight (W-L/N). The W-O/O appear to possess more problematic eating behaviors than W-L/N.

Modeling the Distinct Negative-Reinforcement Mechanisms Associated with Alcohol Misuse and Unhealthy Snacking

Background: Negative personality characteristics have been implicated in promoting overconsumption of both alcohol and food. Furthermore, positive motivations (enhancement) and negative motivations (coping) may mediate the association between personality and alcohol or food (over)consumption. Objectives: This study hypothesized that i.) drinking to cope and ii.) eating to cope would mediate the association between hopelessness/anxiety sensitivity and hazardous drinking/unhealthy snacking, respectively, and iii.) eating and drinking to cope would represent separate strategies. Methods: Participants were recruited via opportunity sampling through university schemes, social media, email and web page advertisements. Questionnaires included the Alcohol Use Disorders Identification Test, Substance Use Risk Profile Scale, Modified Drinking Motives Questionnaire Short Form, Palatable Eating Motives Scale and Snack/Meal Food Intake Measure. Results: Participants were 198 undergraduates, weight-related research volunteers and the public (83% female; 90% university educated). The hypothesized structural model fit the data well. As predicted, there were significant indirect associations between negative personality characteristics, hazardous drinking and unhealthy snacking via coping; specifically, individuals higher in anxiety sensitivity/hopelessness used food or alcohol to cope which, in turn, significantly predicted unhealthy snacking, and hazardous drinking, respectively. Importantly, drinking and eating to cope represented outcome-specific strategies, indicated by no significant association between eating to cope and hazardous drinking, or between drinking to cope and snacking. Conclusions: This study demonstrates that coping motivations are critical to the relationship between negative personality characteristics and unhealthy behaviors and highlights the distinct negative-reinforcement pathways associated with hazardous drinking and unhealthy snacking in majority university-educated females from the UK.

Motives for drinking alcohol and eating palatable foods: An evaluation of shared mechanisms and associations with drinking and binge eating

BackgroundYoung adulthood is a high-risk period for heavy drinking and binge eating, both of which can impact weight and lead to obesity. Examining motives for drinking alcohol and eating palatable foods may facilitate a more integrated understanding of these behaviors during the college years. The current study tested whether shared or distinct (i.e., behavior-specific) motivational mechanisms may explain the occurrence of reward-driven drinking and eating in young adults. MethodsA sample of college freshmen (N = 103) stratified by sex, race/ethnicity, and heavy drinking status were selected to participate. Participants completed questionnaires measuring alcohol use, eating behavior, and motives assessed by the Drinking Motives Questionnaire-Revised and Palatable Eating Motives Scale. Confirmatory factor analysis (CFA) tested whether drinking and eating motives were better represented as single latent motives, or two behavior-specific motives. Structural equation modeling (SEM) was used to test the association between motivational factors and behaviors. ResultsBehavior-specific CFA models demonstrated stronger model fit and higher factor loadings than single motive models. SEM models indicated that eating to cope with negative emotions, to enhance positive experiences, to obtain social reinforcement, and to conform with peers were significantly associated with binge eating (p values < .001). Enhancement and social drinking motives were significantly associated with number of weekly drinks (p values < .001). ConclusionsWhile motives for drinking alcohol and eating palatable foods may satisfy common goals, findings suggest motivational mechanisms may be behavior-specific. Enhancement and social motives may be important factors to target in prevention programs for both drinking and binge eating.

Baseline motives for eating palatable food: racial differences and preliminary utility in predicting weight loss.

Behavioral predictors of weight-loss program (WLP) outcomes are needed and important because they can be modified. Eating calorie-dense palatable foods (PFs) outside of hunger contributes to obesity. This study assessed if habitual motives to consume PFs could predict weight-loss outcomes. N=171 Black and N=141 White adults in a reduced-calorie program completed the Palatable Eating Motives Scale (PEMS). Body weight and body mass index (BMI) lost after 3 and 6months were analyzed controlling for initial BMI and demographics. Greater PEMS motive scores meant more frequent habitual intake of PFs for that motive. Whites vs. Blacks had higher scores on most of the PEMS motives: Social, Coping, and Reward Enhancement. In Whites at 3months, greater Reward Enhancement scores and initial BMI predicted more BMI loss (p<0.05). At 6months, greater Reward Enhancement and lower Conformity scores predicted more weight (p<0.05) and BMI loss (Conformity: p<0.05; Reward Enhancement: p=0.05). PEMS motives did not predict outcomes for Blacks. The results provide preliminary evidence for the PEMS to predict WLP outcomes. White patients who eat PFs primarily for their rewarding properties and less to conform should fare better in Lifestyle programs while group or family-based interventions may be more efficacious when conformity is the main motive. Lower motive scores among Blacks suggest that eating PFs outside of hunger may go unrecognized or underreported and warrants further investigation. The findings highlight the motive-based heterogeneity of obesity and how it may be used to predict outcomes and customize interventions to improve WLP outcomes. Level IV, multiple time series.

Personal Variation in Preference for Sweetness: Effects of Age and Obesity

Use of nonnutritive sweeteners (NNSs), which provide sweet taste with few to no calories, has increased, but data on whether children's hedonic responses to NNSs differ from nutritive sugars or from adults' hedonic responses are limited. Most preferred levels of sucrose and the NNS sucralose were determined via a forced-choice tracking procedure in 48 children, 7-14 years (mean = 10 years), and 34 adults. Each participant also rated the liking of these taste stimuli, as well as varying concentrations of aspartame on 3- and 5-point facial hedonic scales. Anthropometric measures were obtained, and motives for palatable food intake were assessed with the Palatable Eating Motives Scale (PEMS, adults) and Kids PEMS. While use of the 3-point scale showed no age-related differences in liking of sweeteners, the 5-point scale showed that more children than adults liked higher concentrations of sucrose, sucralose, and aspartame, and the tracking procedure showed that children most preferred higher concentrations of sucrose and sucralose than adults. Regardless of age, sweet preference did not differ between obese and nonobese participants and showed no association with motives for eating palatable foods. Children's body mass index z-scores were positively associated with social and conformity motive scores for eating palatable foods. Research should move beyond measures of variation in sweet taste hedonics to include identifying motives, and the physiological and psychological consequences of eating sweets, to shed light on what children are more vulnerable to develop unfavorable eating habits, increasing risk for obesity, and other diseases.

The Turkish Palatable Eating Motives Scale (T-PEMS): utility in predicting binge-eating eating and obesity risk in university students.

The Turkish Palatable Eating Motives Scale (T-PEMS): utility in predicting binge-eating eating and obesity risk in university students.

Eating tasty foods to cope, enhance reward, socialize or conform: What other psychological characteristics describe each of these motives?

Psychological characteristics associated with eating motives of the Palatable Eating Motives Scale (PEMS) were identified in 192 undergraduates. Coping was characterized by greater BMI, emotion-triggered eating, and eating concern and also by binge-eating and perceived stress reactivity in females. Reward Enhancement was characterized by greater BMI, anxiety- and depression-eating in females and by anger/frustration-eating in males. Conformity was strongly characterized by binge-eating and by failure-based stress and all eating disorder traits in females and by anger/frustration- and anxiety-eating in males. The sex-divergent patterns of these traits across PEMS motives highlight the heterogeneity of hedonic eating. The traits may also be maintaining the motives, hence adresseing them should improve treatments for obesity, binge-eating, and foster healthier coping, reward, and psychosocial interactions.