Journal of Obesity & Weight Loss Therapy
Open Access

Abstract

Background: The relationship between negative emotions and emotional eating which contribute to a variety of unwanted health behaviors and outcomes has been established in the literature (see Crockett, Myhre, and Rokke 2015; Canetti, Bachar, and Berry 2002; and Raspopow, Matheson, Abizaid, and Anisman 2013). Purpose: To test the comparative difference between college students who had high self-reported negative emotions (Guilt, Shame, and Sadness) and those who had low ones. Method: an IRB approved study of 117 college students yielded personal information collected via a survey, medical information collected via a scale, tape measure, and BMI index chart, and historical health information also collected via survey questions. Data analysis included descriptive, correlational, and T-Test analysis, setting ΓΆΒ?Β¤ .05 as the criteria for acceptable significance levels. Results: Findings indicated that the high negative emotion group scored worse in almost every desirable health practice and current health measure (they scored worse on 17 variables and better on 5). Discussion: Even though the high negative emotion groups scored better on only 5 variables, those variables were important because they were trying harder to read food labels, track their calories, check their weight, modify their meals and modify their diet. Yet, they still scored worse on 17 other crucial measures such as stress levels, sedentary activities, BMI, and actual weight over the last 5 years. In the future, clinicians and health promoters would benefit from a more careful examination of the influence of these negative emotions on protective and corrective health activities among college students.

Biography

Ting-yi Vicky Liao is an undergraduate double major in both Piano Performance and Psychology major at Utah Valley University and anticipates graduating by December 2016 as a double major. She has been a research assistant to Chris Anderson and Ron Hammond at Utah Valley University over the last four months.

Email: escctrlenter@gmail.com