Index of Healthy Eating and Emotional Eating in Relation to Psychological Inflexibility in Dance Students

Objective: To determine the various components of emotional eating and the healthy eating index as a function of psychological inflexibility in dance students. Methods: This was a cross-sectional study using non-probabilistic sampling. One hundred fourteen dance students enrolled in conservatories or dance schools participated in the study. Evaluations were conducted using the Acceptance and Action Questionnaire, the Healthy Eating Index for the Spanish population, and the Eating and Appraisal Due to Emotions and Stress Questionnaire. Data were collected in person and online format. Results: No differences in psychological inflexibility were observed between men and women. While women showed greater utilization of food to regulate emotions, they did not differ from men in scores on the healthy eating index. Students with high psychological inflexibility reported greater utilization of food as a regulator of emotions. No differences were found in healthy eating according to psychological inflexibility. Conclusions and Implications: It is recommended to transform dance conservatories into healthy spaces by promoting habits that facilitate students' well-being. Faculties can help in the pursuit of excellence by aligning performance goals with research findings and improving holistic care.研究目的：旨在明确舞蹈学生的情绪性饮食各构成维度及健康饮食指数与心理僵化（psychological inflexibility）的关联关系。 研究方法：本研究为横断面研究，采用非概率抽样方法。共招募114名就读于艺术院校或舞蹈学校的舞蹈学生参与研究。研究分别采用接纳与行动问卷（Acceptance and Action Questionnaire）、西班牙人群健康饮食指数（Healthy Eating Index for the Spanish population）以及情绪与压力性饮食评估问卷（Eating and Appraisal Due to Emotions and Stress Questionnaire）开展评估。数据通过线下与线上两种形式采集。 研究结果：男女舞蹈学生的心理僵化水平无显著差异。尽管女性更倾向于通过进食调节情绪，但二者在健康饮食指数得分上并无显著差异。心理僵化程度较高的学生报告称更常以进食作为情绪调节手段。未观察到不同心理僵化水平学生的健康饮食状况存在显著差异。 结论与启示：建议将舞蹈院校打造为助力学生身心健康的优质空间，通过推广有助于提升学生福祉的行为习惯。各院系可结合研究结论，将绩效目标与科研发现相契合，同时完善整体照护体系，助力学生追求卓越表现。