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Genetic differential susceptibility states that individuals may vary both by exhibiting poor responses when exposed to adverse environments, and disproportionally benefiting from positive settings. The dopamine D4 receptor gene (DRD4) may be particularly implicated in these effects, including disturbed eating behaviors that might lead to obesity. Here, we explore differential susceptibility to positive environments according to the predicted genetically regulated gene expression of prefrontal cortex DRD4 gene. Using MAVAN as the discovery cohort (Maternal Adversity, Vulnerability and Neurodevelopment) and GUSTO as the replication cohort (Growing Up in Singapore Towards Healthy Outcomes), we analyzed the interaction between a) a Positive postnatal environmental score, that accounts for positive outcomes in the postnatal period and b) the genetically regulated gene expression of prefrontal DRD4, computed using a machine learning prediction method (PrediXcan). The outcome measures were the pro-intake domains (Emotional over-eating, Food Responsiveness, Food Enjoyment and Desire to Drink) from the Child Eating Behavior Questionnaire at 48 months of age (MAVAN) and 60 months of age (GUSTO). The interaction between the positive environment and the predicted prefrontal DRD4 gene expression was significant for emotional over-eating in MAVAN (β = -0.403, p < 0.02), in which the high gene expression group had more or less emotional eating according to the exposure to lower or higher positive environment respectively, showing evidence of differential susceptibility criteria. In the replication cohort, a similar result was found with the pro-intake domain Desire to drink (β = -0.583, p < 0.05). These results provide further evidence for the genetic differential susceptibility, accounting for the benefit of positive environments., Competing Interests: Declaration of competing interest None., (Copyright © 2020 Elsevier Ltd. All rights reserved.) more...

As a commonly used tool for operationalizing measurement models, confirmatory factor analysis (CFA) requires strong assumptions that can lead to a poor fit of the model to real data. The post hoc modification model approach attempts to improve CFA fit through the use of modification indexes for identifying significant correlated residual error terms. We analyzed a 28-item emotion measure collected for n = 175 participants. The post hoc modification approach indicated that 90 item-pair errors were significantly correlated, which demonstrated the challenge in using a modification index, as the error terms must be individually modified as a sequence. Additionally, the post hoc modification approach cannot guarantee a positive definite covariance matrix for the error terms. We propose a method that enables the entire inverse residual covariance matrix to be modeled as a sparse positive definite matrix that contains only a few off-diagonal elements bounded away from zero. This method circumvents the problem of having to handle correlated residual terms sequentially. By assigning a Lasso prior to the inverse covariance matrix, this Bayesian method achieves model parsimony as well as an identifiable model. Both simulated and real data sets were analyzed to evaluate the validity, robustness, and practical usefulness of the proposed procedure. (PsycINFO Database Record, ((c) 2017 APA, all rights reserved).) more...

With intensively collected longitudinal data, recent advances in the experience-sampling method (ESM) benefit social science empirical research, but also pose important methodological challenges. As traditional statistical models are not generally well equipped to analyze a system of variables that contain feedback loops, this paper proposes the utility of an extended hidden Markov model to model reciprocal the relationship between momentary emotion and eating behavior. This paper revisited an ESM data set (Lu, Huet, & Dube, 2011) that observed 160 participants' food consumption and momentary emotions 6 times per day in 10 days. Focusing on the analyses on feedback loop between mood and meal-healthiness decision, the proposed reciprocal Markov model (RMM) can accommodate both hidden ("general" emotional states: positive vs. negative state) and observed states (meal: healthier, same or less healthy than usual) without presuming independence between observations and smooth trajectories of mood or behavior changes. The results of RMM analyses illustrated the reciprocal chains of meal consumption and mood as well as the effect of contextual factors that moderate the interrelationship between eating and emotion. A simulation experiment that generated data consistent with the empirical study further demonstrated that the procedure is promising in terms of recovering the parameters. more...

Background: According to the literature, meals consumed at home are healthier than those consumed away from home (AFH), but reasons underlying this protective effect have not been fully understood. Emotional reinforcement of healthy eating patterns at home is examined as a putative contributing mechanism., Objective: This study examined expectations for within-individual emotional reinforcement of healthy eating at home, reflected in reports of 1) more intense positive and less intense negative affects after healthier meals than at baseline at home (and not in AFH settings) and 2) more intense positive and less intense negative affects reported before a meal being predictive of healthier meals than at baseline at home (and not in AFH settings)., Design: A total of 160 nonobese women reported their eating behavior and momentary emotional states every 2 h, 6 times/d over 10 observation days. We examined observations with meals (breakfast, lunch, or dinner). The participants indicated how momentary eating patterns compared with their own baseline eating patterns (healthier, equal, or less healthy). Concurrent (after meal) and lagged (before meal) emotion scores were specified., Results: At-home meals were followed by more intense positive emotions and less worry than were AFH meals. As expected, home meals that were healthier than a person's baseline meals were followed by more intense positive emotions, with a relation of opposite direction being observed in AFH settings. At home, more intense premeal positive emotions cued healthier next-meal eating patterns than did those at baseline, with no such relation being observed in AFH settings., Conclusion: The home is a privileged environment that nurtures healthy eating and in which healthier food choices trigger and are triggered by more positive emotions. more...

Background: Decreased food intake is an important risk factor for malnutrition, which is highly prevalent among geriatric patients. The emotional nature of the hospitalization experience and the complex organizational setting involved in meal production and delivery services in institutions increase the risk for decreased food intake. Everyday emotions are known to have a particularly strong influence on decision-making and behavior in the elderly, and have also been shown, in younger populations, to influence food intake and its psychological antecedents, such as quality perception and satisfaction judgments. The objective of this paper is to study the direct impact of elderly patients' everyday emotions on food intake and their indirect effects mediated by quality perceptions and satisfaction judgments., Methods: Thirty patients (20 women, 10 men, 65-92 age range) in a geriatric rehabilitation unit were observed on repeated meal episodes (average of 46 care episodes per patient) where they provided self-reports for emotions (positive emotions, anger, anxiety, and mild depressed feelings), perceived meal quality, and satisfaction. Food intake was measured in terms of energy and protein content., Results: The impact on food intake was favorable, and both direct and indirect for positive emotions, direct and negative for anxiety, direct and positive for mild depressed feelings, and indirect and negative for anger. Indirect effects were mediated by quality perception judgments but not by satisfaction, which was not significantly related to food intake., Conclusion: Results suggest that, given their impact on food intake, measuring and monitoring patients' everyday emotions may be an important innovative strategy to improve food intake of elderly patients in institutions. more...

The relationship between patient emotions during hospitalization and their retrospective satisfaction varies across service elements, across emotions, and is influenced by the temporal positioning of both emotions and the service element. Marketers should concentrate on reducing negative emotions attributed to the provider (e.g., hostility and frustration) and to the hospitalization situation (e.g., distress and depression), according to the results of the authors' study. Providers also should attempt to alleviate negative emotional states connected with arousal (e.g., jittery and excited). Positive emotions were found to be only weakly related to satisfaction. The authors suggest segmenting patients on the basis of their emotional states at particular junctures of the service delivery and then "socializing" both providers and patients to ensure successful emotion management. more...

A laboratory study investigated the effect of circadian orientation on consumers' emotional state at different times of day. Subjects' emotional state was measured using the Pleasure-Arousal-Dominance scale in the morning and in the evening. Individual circadian orientation (morningness-eveningness) was also assessed. Analyses showed that changes in consumers' emotional state as a function of the time of the day is moderated by individual differences in circadian orientation. Morning-types were in a more pleasurable emotional state in the morning than in the evening. The predicted reversed pattern for the evening-types did not reach significance. Null effects were reported for the arousal and submissive/dominance dimensions of emotional state. Morning-types rated themselves as more awake than evening-types. Morning-types were more awake in the morning than in the evening and vice-versa for evening-types. The magnitude of the differences between evening-type and morning-type individuals was significant in the morning. Findings are discussed from methodological, theoretical, and marketing perspectives. more...

Objectives: To investigate the basic dimensions of patient emotional experience of hospitalization; to identify the moderators of emotional experience in terms of individual characteristics and contextual factors; and to investigate the contribution of the dimensions of the patient emotional experience to satisfaction with foodservices., Design: Survey questionnaire., Subjects/setting: One hundred two hospitalized patients of a specialized, acute-care, urban hospital in Canada who required one or more overnight stays. Patients with notable physical, cognitive, or emotional limitations were excluded from the study. Patients admitted to the obstetrics department were also excluded because of the unique nature of their emotional experience of hospitalization., Statistical Analyses Performed: Factor analysis followed by orthogonal rotation (varimax), analyses of variance, and multiple regression analyses., Results: Five dimensions represented the emotional experience of hospitalization: positive emotions, arousal emotions, and three negative dimensions structured on the basis of their possible causes (situation-, other-, or self-attributed negative emotions). Individual characteristics (gender, age, marital status, perceived health status) and contextual factors (perceived control over the situation, complexity of medical diagnosis, and admission procedures) significantly influenced patient emotions. Satisfaction with foodservices was structured in technical and interpersonal dimensions; the largest part of the common variance was accounted for by interpersonal aspects. The relationship between emotions and satisfaction was direct for positive emotions and, surprisingly, for situation-attributed negative emotions and self-attributed negative emotions. Other-attributed negative emotions and arousal emotions were negatively associated with satisfaction with foodservices., Applications: Results suggest that dietitians' interventions should be adapted for subgroups of patients who experience different emotions. Results also provide insights on individual and contextual factors that can be used to identify or better understand the specific characteristics of these subgroups. The pattern of relationships between emotions and satisfaction demonstrates that the fine-tuning of dietitians' interventions as a function of patients' emotional states may be conducive to increased patient satisfaction with foodservices. more...