بررسی ارتباط احساسات غذایی با شاخص‌های تن‌سنجی در دانشجویان دانشکده تغذیه دانشگاه علوم پزشکی تبریز در سال 1394

  Background and Objective: Emotional eating leads to more energy intake and consequently problems related to weight and body shape. The aim of this study was to determine the correlation between eating emotions and anthropometric indices. Materials and Methods: This descriptive study was done on 130 students of Tabriz University of Medical Sciences in July 2015. Emotional Eater Questionnaire (EEQ) was used for determining the food emotions state. Data was analyzed using chi-square test, independent t-test, Pearson’s linear correlation, and one-way ANOVA analysis. Results: The results showed a significant relationship between body mass index and eating emotions’ score (p= 0.002, r= 0.248) so that people with body mass index over 30 Kg had poorer control over their eating (4.23±1.69). The mean± SD of eating emotions’ score in people with abnormal waist circumference was 5.71±1.84 and in people with normal waist circumference was 6.82±1.33 (p= 0.038). There was a positive and significant linear correlation between age and the eating emotions(r=0.21, p= 0.017). There was a significant relationship between the life status (being native or non-native) and food emotions score (p= 0.021). Conclusion: By knowing that negative food emotions are related to overeating, obesity, age, family history of obesity, and supplements consumption, we can give essential nutritional and psychological education in public and in this way control food emotions and the consequent choices that can contribute to a healthy life. Key words: Food emotions, Anthropometric indices, Students, Nutrition, Tabriz   Funding: This study did not have any funds. Conflict of interest: None declared. Ethical approval: The Ethics Committee of Tabriz University of Medical Sciences approved the study.   How to cite this article: Foroumandi E, Abbaszadeh N, Sarbakhsh P, Barzegari M, Khalili L. Eating Emotions Association with Anthropometric Factors in Students’ of Tabriz University of Medical Sciences’ Nutrition School in 2015 J Rafsanjan Univ Med Sci 2017; 16(5): 449-64. [Farsi]