title: Overweight and obesity are associated with emotion- and stress-related eating as measured by the eating and appraisal due to emotions and stress questionnaire.
abstract: OBJECTIVE
  Identify if constructs from the Eating and Appraisal Due to Emotions and Stress Model, including Emotion and Stress Related Eating, Appraisal of Ability and Resources to Cope, and Appraisal of Outside Influences and Stressors, were related to overweight and obesity.
  
  
  METHODS
  Data were collected from a cross-sectional study using the Eating and Appraisal Due to Emotions and Stress Questionnaire.
  
  
  METHODS
  Convenience sample from a southeastern public university, including staff and faculty (n=822) with ages ranging from 18 to 83 years and 55.8% of the sample being overweight or obese.
  
  
  METHODS
  Total sum scores were given to each construct and converted to quartiles. Lower quartiles represented higher stress- or emotion-related eating and more compromised appraisal skills or resources to cope. chi(2) Analyses were used to identify variables associated with overweight and obesity. Forward stepwise logistic regression (n=783) was used to identify the independent association of each significant variable with overweight and obesity.
  
  
  RESULTS
  A model including race, sex, life stage, and job category as covariates, with a cumulative R(2) of 0.075 was produced. Emotion- and Stress-Related Eating remained in the model during stepwise regression producing a cumulative R(2)=0.265. Individuals scoring in the lowest quartiles for Emotion- and Stress-Related Eating were 13.38 times more likely to be overweight or obese, compared with individuals scoring in the highest quartiles.
  
  
  CONCLUSIONS
  The Eating and Appraisal Due to Emotions and Stress Model construct of Emotion- and Stress-Related Eating as measured by the Eating and Appraisal Due to Emotions and Stress Questionnaire can be used to assess nontraditional factors that contribute to overweight and obesity.
authors.affiliation: Northern Illinois University, School of Family, Consumer, and Nutrition Sciences, Nutrition, Dietetics, and Hospitality Administration, DeKalb, IL 60115, USA. aozier@niu.edu
authors.forename: Amy D
authors.initials: AD
authors.lastname: Ozier
authors.forename: Olivia W
authors.initials: OW
authors.lastname: Kendrick
authors.forename: James D
authors.initials: JD
authors.lastname: Leeper
authors.forename: Linda L
authors.initials: LL
authors.lastname: Knol
authors.forename: Mike
authors.initials: M
authors.lastname: Perko
authors.forename: Joy
authors.initials: J
authors.lastname: Burnham
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D015992:Body Mass Index; D016009:Chi-Square Distribution; D003430:Cross-Sectional Studies; D004435:Eating / Q000502:physiology / Q000523:psychology*; D004644:Emotions; D002149:Energy Intake / Q000502:physiology; D005260:Female; D006801:Humans; D016015:Logistic Models; D008297:Male; D008875:Middle Aged; D009765:Obesity / Q000209:etiology / Q000523:psychology*; D050177:Overweight / Q000209:etiology / Q000523:psychology*; D011594:Psychometrics; D013315:Stress, Psychological; D011795:Surveys and Questionnaires