Research has shown that negative affect leads to unhealthy eating, the top cause of death in the United States.

This project examined whether AR (Affect Regulation) can be applied to incidental negative affect to improve eating behavior.

We conducted four studies.

In Studies 1 and 2 (n=80), we developed a autobiographical negative affect induction, showed that it induces negative affect, and demonstrated that participants can learn to downregulate this negative affect. In Study 3 (n=40), participants completed a three-phase dietary food choice task. In phase 1, participants made food choices under neutral conditions. In phase 2, participants made food choices after receiving the negative affect induction from Studies 1 and 2. In phase 3, participants made food choices while downregulating the negative affect caused by the induction. In phase 2, participants placed less importance on health (b=-0.15, z=-5.99, p<.001) when making food choices than under neutral conditions (phase 1). In phase 3, participants successfully downregulated their negative affect (b=-1.2, t=-22.01, p<.001) and placed the same level of importance on health when making food choices as in phase 1, indicating that AR applied to incidental affect is an effective method for improving eating behavior. In Study 4 (n=120), we pre-registered and replicated our findings from Study 3. In addition, we fit drift-diffusion models to participants reaction time data and show that these results extent to the by-participant weights participants place on health when making food choices.

These results are a step towards scalable AR interventions to improve eating behavior.

No significant relationships.

A negative attitude towards the body supposed to lead to eating disorders and to increase the level of social anxiety.

The research aim is to study the characteristics of eating behavior and social anxiety in women who have negative attitude towards their body.

The following methods have been used: Multidimensional Body-Self Relations Questionnaire (MBSRQ); Eating Attitudes Test (EAT-26); Brief Fear of Negative Evaluation (BFNE); Iowa–Netherlands Comparison Orientation Measure (INCOM), Social avoidance and distress scale (SADS). The sample consists of 98 women in the age from 18 to 60 years belonged to three age groups: Group 1: N=41, mean age 21.0+3.1; Group 2: N=29, mean age 29,5+4,9; Group 3: N=28, mean age 47,5+12,5.

We have found out a statistically significant correlation between the negative attitude towards the body and the social anxiety. The more a woman dislike her appearance the higher is the level of social anxiety and the higher is the risk of eating disorders. It should be mentioned that all the negative tendencies are more prounouced in the youngest age group.

The research results can be implemented when designing prevention programs. Such programs are extremely important for young women in the age from 18 to 24 years as they have the highest risk of forming an eatind disorder as well as the social anxiety disorder.

Unhealthy dietary behaviours are prevalent among adolescents. This might relate, in part, to obesogenic environments, including recreation food facilities. The REFRESH Study (Recreation Environment and Food Research: Experiences from Hockey) aimed to explore, from the perspectives of adolescent ice hockey players and parents, broad social and physical environmental influences on adolescent food behaviours associated with hockey participation.

Players used photovoice to describe their food experiences in relation to ice hockey. The approach included photos, individual interviews and focus groups. Exemplar photographs were exhibited for stakeholders, including five parents who were interviewed. Interview and focus group transcripts were thematically analysed.

Recreational ice hockey environment, Ontario, Canada, 2015–16.

Ice hockey players (n 24) aged 11–15 years recruited from five leagues.

Dominant influences among players included: their perceived importance of nutrients (e.g. protein) or foods (e.g. chocolate milk) for performance and recovery; marketing and branding (e.g. the pro-hockey aura of Tim Horton’s®, Canada’s largest quick-service restaurant); social aspects of tournaments and team meals; and moral values around ‘right’ and ‘wrong’ food choices. Both players and parents perceived recreational facility food options as unhealthy and identified that travel and time constraints contributed to less healthy choices.

Results indicate recreation facilities are only one of a range of environments that influence eating behaviours of adolescent ice hockey players. Players’ susceptibility to advertising/brand promotion and the value of healthy food choices for performance are findings that can inform policy and interventions to support healthy environments and behaviours.

To investigate students’ tuck shop buying behaviour, choices of lunchbox items and healthy eating perceptions and attitudes at a school with a nutritionally regulated tuck shop and a school with a conventional tuck shop.

Mixed-methods research comprising a cross-sectional survey and focus groups.

Bloemfontein, South Africa.

Randomly selected grade 2 to 7 students from a school with a nutritionally regulated tuck shop (school A; n 116) and a school with a conventional tuck shop (school B; n 141) completed a self-administered questionnaire about perceptions, attitudes, buying behaviours and lunchbox content. Six students per grade (n 72) in each school took part in focus group discussions to further explore concepts pertaining to healthy eating.

In school A, older students had a negative attitude towards their ‘healthy’ tuck shop, while younger students were more positive. School B students were positive towards their conventional tuck shop. In both schools students wanted their tuck shop to allow them to choose from healthy and unhealthy items. School A students mostly bought slushies, iced lollies and baked samoosas, while school B students mostly bought sweets and crisps. The lunchboxes of school A students contained significantly (P<0·05) more healthy items but also significantly more unhealthy items.

A single intervention such as having a nutritionally regulated tuck shop at a primary school cannot advance the healthy school food environment in its totality. A multi-pronged approach is recommended and awareness must be created among all role players, including parents who are responsible for preparing lunchboxes.