Understanding the determinants of stress-induced eating – A qualitative study
The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Leow, Shina [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST - Chen, Jiahui ELSEVIER, 2022, determinants and consequences of eating and drinking, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:165 ; year:2021 ; day:1 ; month:10 ; pages:0 |
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| DOI / URN: |
10.1016/j.appet.2021.105318 |
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| 520 | |a The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. | ||
| 520 | |a The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. | ||
| 650 | 7 | |a Reflexive approach |2 Elsevier | |
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| 700 | 1 | |a Guelfi, Kym J. |4 oth | |
| 700 | 1 | |a Alderson, Jacqueline A. |4 oth | |
| 700 | 1 | |a Jackson, Ben |4 oth | |
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10.1016/j.appet.2021.105318 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001445.pica (DE-627)ELV054384702 (ELSEVIER)S0195-6663(21)00225-7 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Leow, Shina verfasserin aut Understanding the determinants of stress-induced eating – A qualitative study 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. Reflexive approach Elsevier Thematic analysis Elsevier Food consumption Elsevier Stress Elsevier Dimmock, James A. oth Guelfi, Kym J. oth Alderson, Jacqueline A. oth Jackson, Ben oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:165 year:2021 day:1 month:10 pages:0 https://doi.org/10.1016/j.appet.2021.105318 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 165 2021 1 1001 0 |
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10.1016/j.appet.2021.105318 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001445.pica (DE-627)ELV054384702 (ELSEVIER)S0195-6663(21)00225-7 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Leow, Shina verfasserin aut Understanding the determinants of stress-induced eating – A qualitative study 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. Reflexive approach Elsevier Thematic analysis Elsevier Food consumption Elsevier Stress Elsevier Dimmock, James A. oth Guelfi, Kym J. oth Alderson, Jacqueline A. oth Jackson, Ben oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:165 year:2021 day:1 month:10 pages:0 https://doi.org/10.1016/j.appet.2021.105318 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 165 2021 1 1001 0 |
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10.1016/j.appet.2021.105318 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001445.pica (DE-627)ELV054384702 (ELSEVIER)S0195-6663(21)00225-7 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Leow, Shina verfasserin aut Understanding the determinants of stress-induced eating – A qualitative study 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. Reflexive approach Elsevier Thematic analysis Elsevier Food consumption Elsevier Stress Elsevier Dimmock, James A. oth Guelfi, Kym J. oth Alderson, Jacqueline A. oth Jackson, Ben oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:165 year:2021 day:1 month:10 pages:0 https://doi.org/10.1016/j.appet.2021.105318 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 165 2021 1 1001 0 |
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10.1016/j.appet.2021.105318 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001445.pica (DE-627)ELV054384702 (ELSEVIER)S0195-6663(21)00225-7 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Leow, Shina verfasserin aut Understanding the determinants of stress-induced eating – A qualitative study 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. Reflexive approach Elsevier Thematic analysis Elsevier Food consumption Elsevier Stress Elsevier Dimmock, James A. oth Guelfi, Kym J. oth Alderson, Jacqueline A. oth Jackson, Ben oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:165 year:2021 day:1 month:10 pages:0 https://doi.org/10.1016/j.appet.2021.105318 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 165 2021 1 1001 0 |
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10.1016/j.appet.2021.105318 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001445.pica (DE-627)ELV054384702 (ELSEVIER)S0195-6663(21)00225-7 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Leow, Shina verfasserin aut Understanding the determinants of stress-induced eating – A qualitative study 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. Reflexive approach Elsevier Thematic analysis Elsevier Food consumption Elsevier Stress Elsevier Dimmock, James A. oth Guelfi, Kym J. oth Alderson, Jacqueline A. oth Jackson, Ben oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:165 year:2021 day:1 month:10 pages:0 https://doi.org/10.1016/j.appet.2021.105318 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 165 2021 1 1001 0 |
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The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. |
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The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. |
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The relationship between stress and food consumption is complex and often characterised by substantial between- and within-person variation. From a theoretical and practical perspective, more research is needed to improve our understanding of the factors that influence this relationship. The aim of this study was to identify those factors, and to derive insight into the nature of their effects on the relationship between stress and food consumption. Using semi-structured interviews, 41 adult participants (M ± SD age = 26.7 ± 6.3 yr, BMI = 22.9 ± 3.0 kg/m2) were invited to reflect on their food consumption following stressor exposure, and to elaborate on the factors that influence stress-induced eating behaviour. Reflexive thematic analyses revealed insight into the different ways in which individuals respond to stress in terms of food quantity and choices, and more significantly, highlighted a range of factors that may influence stress-induced eating behaviours. These factors included the intensity and/or nature of the stressor, aspects of prioritisation, rewarding, knowledge of and perceptions about food, normative (e.g., family, friend) influences, automated or habituated behaviours, the availability of food, and selected coping mechanisms. These findings present important directions for researchers seeking to study the variation in stress-induced eating, and may hold substantial practical value by way of informing interventions designed to alleviate unhealthy dietary responses to stress. |
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