Author : Josiane Jbeily
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (14 download)
Book Synopsis The Association Between Emotional States and Eating Behaviors Among University Students in Lebanon by : Josiane Jbeily
Download or read book The Association Between Emotional States and Eating Behaviors Among University Students in Lebanon written by Josiane Jbeily and published by . This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emotional eating is a topic of growing concern worldwide as emotional states affect food intake in everyday life leading to either overeating or under eating. The university students face many challenges such as high levels of depression, stress, and anxiety that may create poor eating patterns. This cross sectional study aims to examine the relationship between emotional states and eating behaviors among university students in Lebanon. A sample of 300 students, aged between 18 and 25 years was recruited from 6 universities across Lebanon. Participants completed a self-administered questionnaire based on the modified version of the Dutch Eating Behavior Questionnaire (DEBQ) that gathered information on socio-demographics, anthropometric measurements, eating patterns and behaviors, and emotional states. Around 44% of students reported that negative emotional states prompted them to eat less with the main types of food selected during this state being sweets and junk food. Students whose eating behaviors were affected by negative emotions were almost 6 times as likely to eat more when sad as compared to students whose eating behaviors were affected by positive emotions(95%CI=1.83-18.9). Negative emotional states were significantly more likely to influence females' eating behaviors, while males' eating behaviors were significantly more likely not to be affected by any emotional state. Identifying triggers to emotional eating and developing healthy coping alternatives are recommended for developing future educational programs that promote healthy food choices and prevent obesity among university students.