Sensoriality and consciousness on food experience: an intervention study.

This is a randomized controlled trial. We developed a food and nutrition education program aiming to promote food consciousness. Our hypothesis is that promoting the perception and meaning of body senses triggered by bodily and environmental stimuli in different contexts of contemporary food scenarios can strengthen internal mechanisms and make individuals less vulnerable to food consumption stimuli. We assessed adult women in two moments: before (1) and after (2) the intervention - group 1 (intervention group) or before (1) and after (2) a waiting period - group 2 (control group). We assessed: Interoceptive sensitivity; Expression of exteroception (Descriptive text production after eating food); Score on TFEQ questionnaire and Score on IE-2 questionnaire.

本研究为随机对照试验（randomized controlled trial）。我们研发了一项旨在提升饮食认知的食品与营养教育项目。本研究的核心假设为：在当代饮食场景的不同情境中，引导个体关注躯体与环境刺激所诱发的躯体感知及其意义，可强化其内部调节机制，降低个体对饮食消费相关刺激的易感性。我们于两个时间点对成年女性群体开展评估：干预组（组1）分别在干预前（时点1）与干预后（时点2）接受测评；对照组（组2）则在等待期的前后两个时点（时点1与时点2）接受测评。本次评估的指标涵盖：内感受敏感性；外感受表达能力（即进食后撰写描述性文本的表现）；三因素饮食问卷（Three-Factor Eating Questionnaire，TFEQ）得分；以及进食体验问卷-2（Eating Experience Questionnaire 2，IE-2）得分。