Paper Dataset: Addiction to ultra-processed foods as a mediator between psychological stress and emotional eating during Covid-19 pandemic.

This dataset contains the data of 368 university subjects (SUB) aged between 18 and 30 years (mean (M)= 21.8 years old; standard deviation (S.D.) = 2.9).
We collected data using the Google Forms platform, asking students to answer questions about their sociodemographic information as well as their anthropometric (height and weight) measurements in order to determine their Body Mass Index (BMI). Measures of the individuals' felt stress during the COVID-19 pandemic, emotional eating, signs of a food addiction to ultraprocessed foods, and consumption of unprocessed foods and ultraprocessed foods during the pandemic were also included in the questionnaires.

Questionnaires and psychometric scales:

The Coronavirus Stress Measure (CSM) (Arslan et al., 2021).

The Modified Yale Food Addiction Scale 2.0 (mYFAS 2.0) (Schulte & Gearhardt, 2017)

Emotional Eating Questionnaire (EMAQ) (Geliebter & Aversa, 2003).

The Nova Score (Costa et al., 2021) is based on the Nova classification system (Monteiro et al., 2016) and aims to evaluate the consumption of ultraprocessed foods.

Simplified Food Diversity Questionnaire (Sattamini, 2019) is based on the Nova classification system (Monteiro et al., 2016) and aims to evaluate the consumption of unprocessed foods.

本数据集纳入368名18至30岁的大学生受试者（SUB），其年龄均值（M）为21.8岁，标准差（S.D.）为2.9。
本研究依托谷歌表单（Google Forms）平台采集数据，要求受试者填写社会人口学相关信息、人体测量学指标（身高与体重）以计算其体重指数（Body Mass Index, BMI）。问卷内容还涵盖了新冠疫情期间个体感知到的压力水平、情绪性进食行为、超加工食物成瘾迹象，以及疫情期间未加工食物与超加工食物的摄入情况。

问卷与心理测量量表：
1. 新冠压力量表（Coronavirus Stress Measure, CSM）（Arslan等，2021）
2. 改良版耶鲁食物成瘾量表2.0（Modified Yale Food Addiction Scale 2.0, mYFAS 2.0）（Schulte与Gearhardt，2017）
3. 情绪性进食问卷（Emotional Eating Questionnaire, EMAQ）（Geliebter与Aversa，2003）
4. 诺瓦评分（Nova Score）基于诺瓦分类系统（Nova classification system, Monteiro等，2016），旨在评估超加工食物的摄入情况（Costa等，2021）
5. 简化食物多样性问卷（Simplified Food Diversity Questionnaire）同样基于诺瓦分类系统（Monteiro等，2016），旨在评估未加工食物的摄入情况（Sattamini，2019）