Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/9044
Appears in Collections:Psychology Journal Articles
Peer Review Status: Refereed
Title: Perceived changes in food intake in response to stress: The role of conscientiousness
Authors: O'Connor, Daryl B
O'Connor, Rory
Contact Email: rory.oconnor@stir.ac.uk
Keywords: stress
snacking
perfectionism
dieting
restraint
external eating
emotional eating
palatability
Dutch Eating Behavior Questionnaire (DEBQ)
Issue Date: Dec-2004
Publisher: Wiley-Blackwell
Citation: O'Connor DB & O'Connor R (2004) Perceived changes in food intake in response to stress: The role of conscientiousness, Stress and Health, 20 (5), pp. 279-291.
Abstract: The role of conscientiousness in understanding the effects of stress on eating behavior remains unknown. In this study, the interactive effects of conscientiousness and established individual differences variables (e.g. restraint, perfectionism) on perceived changes in food intake during a 2-week stressful and non-stressful period were examined. One hundred and fifty-five female participants completed measures of conscientiousness, self-oriented perfectionism, socially prescribed perfectionism and eating style (i.e. external eating, emotional eating and dietary restraint) at the beginning of the study. Perceived changes in food intake (i.e. between-meal snacking), stress and emotional distress were also assessed. The results found that low conscientious individuals who were currently trying to lose weight or were high on self-oriented perfectionism reported eating more between-meal snacks than usual during the stressful period compared to the non-stressful period. This study demonstrates, for the first time, that conscientiousness in conjunction with established individual differences variables is associated with perceived increases in food intake. These results suggest that when faced with a stressful encounter, low conscientious individuals (who are dieters or self-oriented perfectionists) may be less well equipped to cope and as a result shift their preference to more palatable and high energy dense snacks foods.
Type: Journal Article
URI: http://hdl.handle.net/1893/9044
DOI Link: http://dx.doi.org/10.1002/smi.1028
Rights: The publisher does not allow this work to be made publicly available in this Repository. Please use the Request a Copy feature at the foot of the Repository record to request a copy directly from the author. You can only request a copy if you wish to use this work for your own research or private study.
Affiliation: University of Leeds
Psychology

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