Relationships Between Three Eating Behaviors and Nine Motives for Food Choices Among Brazilian Adults: A Structural Equation Model

• Published in: Perceptual and motor skills Vol. 130; no. 6; pp. 2388 - 2409
• Main Authors: Silva, Wanderson Roberto da, Ferreira, Eric B., Marôco, João, da Silva Júnior, Sinézio I., Teodoro, Micaela A., Campos, Juliana A. D. B.
• Format: Journal Article
• Language: English
• Published: Los Angeles, CA SAGE Publications 01.12.2023; SAGE PUBLICATIONS, INC
• Subjects: Eating behavior; Food; Questionnaires; Structural equation modeling; cognitive restriction; questionnaire; structural equation modeling; emotional eating; adults; motives; Brazil; eating behavior; uncontrolled eating; food choice
• ISSN: 0031-5125; 1558-688X
• DOI: 10.1177/00315125231207270

We examined the relationships between three eating behaviors and nine motives underlying food choices made by Brazilian adults. Using participant responses to the short version of the Three-Factor Eating Questionnaire and the Food Choice Questionnaire, we investigated eating behaviors (cognitive restriction, uncontrolled eating, and emotional eating) and motives for food choices (health, mood, convenience, sensory appeal, natural content, price, weight control, familiarity, and ethical concern). We used a structural equation model to test relationship pathways (β), with eating behaviors as independent variables and motives for food choices as dependent variables. Participants were 1297 individuals (69.5% female) with a mean age of 25.0 years (SD = 5.8). We confirmed the validity and reliability of the questionnaires in this sample. Restrictive eating behavior was significantly related to motives of health (β = .415), mood (β = .127), natural content (β = .364), weight control (β = .681), and ethical concern (β = .161). Emotional eating behavior was related to motives of mood (β = .277), health (β = −.137), and natural content (β = −.136). Uncontrolled eating behavior was related to motives of convenience (β = .226), sensory appeal (β = .121), price (β = .153), and familiarity (β = .090). We believe these findings can now help design future research and clinical interventions for managing people’s risky eating behaviors and promoting beneficial food choices.