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Intuitive Eating: Expanding the Research & Describing the State of Practice

Schaefer, Julie T
http://rave.ohiolink.edu/etdc/view?acc_num=kent1428408214

Abstract Details

2015, PHD, Kent State University, College of Public Health.
The traditional approach to weight management that encourages individuals to restrict calories, specific nutrients, or dietary intake is rarely effective, often results in additional weight gain, and can lead to eating disorders. Researchers have raised ethical issues with continuing to promote this approach. Support is growing for an alternative approach to address all weight- and eating-related issues. Intuitive eating is a non-diet, health-centered approach characterized by a strong connection with hunger and fullness and a healthy relationship with food and the body. The purpose of this dissertation was to expand the research and describe the state of practice regarding intuitive eating through three specific aims. The first aim was to examine the effects of an intuitive eating intervention delivered via college curriculum. Students in the course increased total intuitive eating (p=.0036), unconditional permission to eat (p<.0001), and eating based on internal cues (p=.0175). No changes were observed in disordered eating, body dissatisfaction, thin-ideal internalization, or physical activity. This study provides evidence that an intervention delivered via college curriculum is effective in increasing adaptive eating attitudes and behavior in young adults. The second aim was to develop and validate an instrument to measure registered dietitian/nutritionists (RD/Ns) knowledge, attitudes, and practices regarding intuitive eating. An instrument was developed and distributed to a 10% random sample of all RD/Ns in the United States (U.S.). More than 22% completed the survey (n=1,897). Analysis revealed that instrument represented four factors: knowledge of intuitive eating, attitudes towards intuitive eating, use of traditional/restrictive practices, and use of non-restrictive/intuitive eating practices. The survey was then distributed to the remaining 90% of RD/Ns. Nearly 25% completed the survey (n=18,622). Results confirmed the four-factor solution of the survey. The third aim was to describe the knowledge of and attitudes towards intuitive eating and use of traditional/restrictive and non-restrictive/intuitive eating practices. Results indicated that most are knowledgeable of and have positive attitudes towards intuitive eating. The use of non-restrictive/intuitive eating practices were more common than traditional/restrictive practices, providing evidence that RD/Ns are moving away from the traditional weight management paradigm and towards an intuitive eating approach.
Melissa Zullo, PhD, MPH (Committee Co-Chair)
Eric Jefferis, PhD (Committee Co-Chair)
191 p.
Health Education; Nutrition; Public Health
intuitive eating; overweight and obesity; unhealthy weight control behaviors; registered dietitian nutritionists

Recommended Citations

Citations

  • Schaefer, J. T. (2015). Intuitive Eating: Expanding the Research & Describing the State of Practice [Doctoral dissertation, Kent State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=kent1428408214

    APA Style (7th edition)

  • Schaefer, Julie. Intuitive Eating: Expanding the Research & Describing the State of Practice. 2015. Kent State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=kent1428408214.

    MLA Style (8th edition)

  • Schaefer, Julie. "Intuitive Eating: Expanding the Research & Describing the State of Practice." Doctoral dissertation, Kent State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=kent1428408214

    Chicago Manual of Style (17th edition)

kent1428408214
2,070
© 2015, some rights reserved.Creative Commons License Intuitive Eating: Expanding the Research & Describing the State of Practice by Julie T Schaefer is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Based on a work at etd.ohiolink.edu.
This open access ETD is published by Kent State University and OhioLINK.