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The present study examined food addiction symptomology and its relationship to eating pathology and psychological distress among adults seeking weight loss treatment. A primary interest was an examination of the relationship between food addiction symptoms and short-term weight loss. Adults beginning a behavioral weight loss program (N=57) were given the Yale Food Addiction Scale (YFAS) as well as measures of psychological distress, disordered eating, weight bias, and weight-focused attitudes. Weight loss was measured after 7 weeks. Severity of food addiction was related to increased depression, emotional eating, binge eating, anti-fat attitudes, internalized weight bias, body shame, and low eating self-efficacy, but not body satisfaction. Increased food addiction symptomology was also related to less weight lost at 7 weeks. Findings suggest that individuals attempting to lose weight while combating symptoms of food addiction may be especially prone to eating-related pathologies, internalized weight bias, and body shame. Importantly, findings provide evidence that food addiction may undermine efforts to lose weight. The pathology associated with addiction (e.g., tolerance, withdrawal) could make the adoption of more healthful eating habits especially difficult.

Research suggests that specific eating patterns (e.g., eating breakfast) may be related to favorable weight status. This investigation examined the relationship between eating patterns (i.e., skipping meals; consuming alcohol) and weight loss treatment outcomes (weight loss, energy intake, energy expenditure, and duration of exercise). Fifty-four overweight or obese adults (BMI> or =27 kg/m(2)) participated in a self-help or therapist-assisted weight loss program. Daily energy intake from breakfast, lunch, dinner, and alcoholic beverages, total daily energy intake, total daily energy expenditure, physical activity, and weekly weight loss were assessed. On days that breakfast or dinner was skipped, or alcoholic beverages were not consumed, less total daily energy was consumed compared to days that breakfast, dinner, or alcoholic beverages were consumed. On days that breakfast or alcohol was consumed, daily energy expenditure (breakfast only) and duration of exercise were higher compared to days that breakfast or alcohol was not consumed. Individuals who skipped dinner or lunch more often had lower energy expenditure and exercise duration than individuals who skipped dinner or lunch less often. Individuals who consumed alcohol more often had high daily energy expenditure than individuals who consumed alcohol less often. Skipping meals or consuming alcoholic beverages was not associated with weekly weight loss. In this investigation, weight loss program participants may have compensated for excess energy intake from alcoholic beverages and meals with greater daily energy expenditure and longer exercise duration.

People are inundated with messages about foods' healthiness/unhealthiness and capacity for weight gain/loss. This study examined how people evaluate foods for 'healthiness/unhealthiness' or 'capacity for weight gain/loss' and whether these evaluations influence 'caloric' estimation accuracy. Fifty-five participants in a behavioral weight loss program rated eight 'healthy' and eight 'unhealthy' foods on perceived 'healthiness/unhealthiness', 'capacity to influence weight loss or gain' and 'caloric' content. Open-ended questions inquired why a food was 'healthy/unhealthy' or would 'contribute to weight gain/loss'. Open-ended questions were coded into 29 independent food categories (e.g. high fat). While similar foods were often judged as 'healthy' and 'contributing to weight loss' or 'unhealthy' and 'contributing to weight gain', participants provided different explanations for their 'health' and 'weight' ratings. Healthy/weight loss foods were systematically underestimated in 'calories', while unhealthy/weight gain foods were systematically overestimated in 'calories'. Errors in 'caloric' estimation decreased from pre- to post-weight loss treatment, but were not associated with weight loss. Higher baseline BMI was associated with greater inaccuracy in 'caloric' estimation. Fat content was the most common category used for evaluating foods. Participant evaluations of healthy/weight loss foods or unhealthy/weight gain foods were systematically associated with 'caloric' estimation.

Research suggests that specific eating patterns (e.g., eating breakfast) may be related to favorable weight status. This investigation examined the relationship between eating patterns (i.e., skipping meals; consuming alcohol) and weight loss treatment outcomes (weight loss, energy intake, energy expenditure, and duration of exercise). Fifty-four overweight or obese adults (BMIor =27 kg/m(2)) participated in a self-help or therapist-assisted weight loss program. Daily energy intake from breakfast, lunch, dinner, and alcoholic beverages, total daily energy intake, total daily energy expenditure, physical activity, and weekly weight loss were assessed. On days that breakfast or dinner was skipped, or alcoholic beverages were not consumed, less total daily energy was consumed compared to days that breakfast, dinner, or alcoholic beverages were consumed. On days that breakfast or alcohol was consumed, daily energy expenditure (breakfast only) and duration of exercise were higher compared to days that breakfast or alcohol was not consumed. Individuals who skipped dinner or lunch more often had lower energy expenditure and exercise duration than individuals who skipped dinner or lunch less often. Individuals who consumed alcohol more often had high daily energy expenditure than individuals who consumed alcohol less often. Skipping meals or consuming alcoholic beverages was not associated with weekly weight loss. In this investigation, weight loss program participants may have compensated for excess energy intake from alcoholic beverages and meals with greater daily energy expenditure and longer exercise duration.

People frequently place foods into “health” or “diet” categories. This study examined whether (1) evaluations of “healthiness/unhealthiness” influence “caloric” estimation accuracy, (2) people evaluate foods for “healthiness/unhealthiness” or “weight gain/loss” differently, and (3) food evaluations differ by gender, diet status, and weight. Also, undergraduate dieters attempting to lose weight on their own were compared to obese weight loss program participants. Undergraduate students (N=101) rated eight “healthy” and “unhealthy” foods on perceived “healthiness/unhealthiness,” “weight loss/gain capacity” and “caloric” content. Open-ended questions inquiring why a food was “healthy/unhealthy” or would “contribute to weight gain/loss” were coded into independent food categories (e.g., high fat). Results indicate that calories were systematically underestimated in healthy/weight loss foods, while they were systematically overestimated in unhealthy/weight gain foods. Dieters were more accurate at estimating “calories” of healthy foods and more attentive to the foods’ fat, “calorie”, and sugar content than non-dieters. Overweight participants commented more on fat and sugar content than normal weight participants. Undergraduate dieters used fewer categories for evaluating foods than weight loss program participants. Individual difference characteristics, such as diet-status, weight, and gender, influence people's perceptions of foods’ healthiness or capacity to influence weight, and in some instances systematically bias their estimates of the caloric content of foods.