Application of three different coaching strategies through a virtual coach for people with emotional eating: a vignette study

Preferences for coaching strategies in a personalized virtual coach for emotional eaters: an explorative study

Objectives

Emotional eating is recognized as a potential contributor to weight gain. Emotional eaters often hide their problems because of feelings of shame about their behavior, making it challenging to provide them with the necessary support. The introduction of a virtual coach might offer a potential solution in assisting them. To find out whether emotional eaters are receptive to online personalized coaching, we presented emotional eaters with two essential proto-typical problem situations for emotional eaters: "experiencing cravings" and "after giving in to cravings," and asked them whether they preferred one of the three coaching strategies presented: Validating, Focus-on-Change and Dialectical.

Methods

An experimental vignette study (2 × 3 design) was carried out. The vignettes featured two distinct personas, each representing one of the two common problem scenarios experienced by emotional eaters, along with three distinct coaching strategies for each scenario. To identify potential predictors for recognition of problem situations, questionnaires on emotional eating (DEBQ), personality traits (Big-5), well-being (PANAS), and BMI were administrated.

Results

A total of 62% of the respondents identified themselves with "after giving in to cravings" and 47% with "experiencing cravings." BMI, emotional eating and emotional stability appeared to be predictors in recognizing both the problem situations. In "experiencing cravings," the participating women preferred Dialectical and the Validation coaching strategies. In the "after giving in to cravings" condition, they revealed a preference for the Dialectical and the Focus-on-Change coaching strategies.

Conclusion

Using vignettes allowed a less threatening way of bringing up sensitive topics for emotional eaters. The personas representing the problem situations were reasonably well recognized. To further enhance this recognition, it is important for the design and content of the personas to be even more closely related to the typical problem scenarios of emotional eaters, rather than focusing on physical characteristics or social backgrounds. This way, users may be less distracted by these factors. With the knowledge gained about the predictors that may influence recognition of the problem situations, design for coaching can be more customized. The participants represented individuals with high emotional eating levels, enhancing external validity.

Exploring tailored virtual emotion regulation approaches for individuals with emotional eating

BACKGROUND

Emotional eating is a complex problem fostering obesity and resulting from maladaptive emotion regulation. Traditional behavioural weight loss interventions have shown insignificant effect. They can be improved by targeting the specific needs of individuals with emotional eating.

OBJECTIVE

The current study explored a tailored online approach with the aim to positively influence affect (positive and negative) and emotion regulation by applying one of three exercises: body scan, opposite action, and positive reappraisal.

DESIGN

An embedded mixed-method design (questionnaire data (t0, t1, t2) and perceived usefulness of exercises in t2) was used to evaluate the effects of a two-week online quasi-experimental pilot study.

SUBJECTS/SETTING

In total, 80 participants with self-reported emotional eating difficulties (DEBQ-E; Memo = 3.48, SD = .64, range 1.62-4.92) finished baseline measurements; 15 completed the intervention. The study sample was predominantly female (95%), from 18 till 66 (Mage = 38,0 ± SD = 14.25).

RESULTS

Participants reported that the exercises helped them to pay attention to their physical sensations, and to see positive aspects in negative matters. The exercises were considered difficult by the participants, with too little explanation, and dull, due to minor variation. The observed changes revealed small, and moreover, not significant improvements of the three exercises on positive and negative affect and overall emotion dysregulation. Although the quantitative results did not reach significance, the qualitative data highlighted which aspects of the tailored exercises may have contributed to mood and emotion regulation outcomes. A notable observation in the present study is the substantial dropout rate, with the number of participants decreasing from 80 at baseline (T0) to 15 at the post-intervention stage (T2).

CONCLUSIONS

Future studies should identify tailored online exercises in emotion regulation skills in more detail and explore the contexts in which they are most effective in a personalized virtual coach virtual coach to be developed for individuals with emotional eating. Given the high dropout rate, more emphasis should be given to a proper presentation of the exercises, as well as more explanation of their usefulness and how to perform them.

Brief emotional eating scale: A multinational study of factor structure, validity, and invariance

Emotional eating or the tendency to eat in response to emotional states can be assessed using self-report measures. The Emotional Eating Scale-II is a commonly used and reliable instrument that measures the desire to eat in response to a range of unpleasant and pleasant emotions. The current study aimed to corroborate the validity of the EES-II and expand its utility by investigating its dimensionality and testing its measurement invariance in samples from English-speaking and non-English-speaking countries. Convergent and predictive validity in respect of food craving, eating, and health indicators were also examined. This cross-national study included a total of 2485 adult participants recruited from Finland, North America, Philippines, United Kingdom, China, Italy, Spain, and South Korea, who completed the EES-II in six different languages. Factor analyses supported a four-factor structure including valence (pleasant, unpleasant) and activation (high, low) for a 12-item English version and slightly modified non-English adaptations. The model exhibited good fit in all samples, and convergent validity was demonstrated. Full invariance of factor loadings and partial invariance of factor loading, intercepts, and error variances was established across samples. Structural equation models revealed that high activation (pleasant and unpleasant) states predicted food cravings and reported eating. Overall findings across multiple samples and countries supported the factorial structure, reliability, invariance, and validity of the resulting Brief Emotional Eating Scale (BEES).

Eating behaviour characteristics and dietary intake among Japanese junior high school students: A cross-sectional study

BACKGROUND

Psychological characteristics of eating behaviour may be related to dietary habits.

AIM

We investigated the association between eating behaviour characteristics and nutrition and food intake adequacy in Japanese adolescents.

METHODS

This cross-sectional survey was conducted among 136 junior high school students (boys: 90, girls: 46) at a junior high school in Tokyo, Japan. Eating behaviour was categorised into three types (emotional, external, and restrained) using scores on the Japanese version of the Dutch Eating Behaviour Questionnaire. Dietary intake was assessed using a validated, brief self-administered diet history questionnaire. Inadequate nutrient intake was determined by counting the number of nutrients not meeting the dietary reference intake (DRI) for the Japanese population. The statistical analyses included Wilcoxon signed-rank tests, Spearman's rank correlation coefficient, and multiple regression analysis using JMP ver.14 (SAS Institute Inc., Cary, NC, USA). All reported p values are two-tailed, and p < 0.05 was regarded as statistically significant.

RESULTS

Multiple regression analysis showed that restrained eating score was inversely associated with the number of nutrients not meeting the DRI (β =  - 0.28; p = 0.0027) and with total weight of snack intake (β =  - 0.30; p = 0.0010). Neither emotional nor external eating was significantly associated with the number of nutrients not meeting the DRI and with total weight of snack intake.

CONCLUSIONS

These results suggest that adolescents with low restrained eating scores may have less self-control over their eating behaviour and may therefore have inadequate dietary intake.

The Use of Artificial Intelligence-Based Conversational Agents (Chatbots) for Weight Loss: Scoping Review and Practical Recommendations

Background

Overweight and obesity have now reached a state of a pandemic despite the clinical and commercial programs available. Artificial intelligence (AI) chatbots have a strong potential in optimizing such programs for weight loss.

Objective

This study aimed to review AI chatbot use cases for weight loss and to identify the essential components for prolonging user engagement.

Methods

A scoping review was conducted using the 5-stage framework by Arksey and O’Malley. Articles were searched across nine electronic databases (ACM Digital Library, CINAHL, Cochrane Central, Embase, IEEE Xplore, PsycINFO, PubMed, Scopus, and Web of Science) until July 9, 2021. Gray literature, reference lists, and Google Scholar were also searched.

Results

A total of 23 studies with 2231 participants were included and evaluated in this review. Most studies (8/23, 35%) focused on using AI chatbots to promote both a healthy diet and exercise, 13% (3/23) of the studies used AI chatbots solely for lifestyle data collection and obesity risk assessment whereas only 4% (1/23) of the studies focused on promoting a combination of a healthy diet, exercise, and stress management. In total, 48% (11/23) of the studies used only text-based AI chatbots, 52% (12/23) operationalized AI chatbots through smartphones, and 39% (9/23) integrated data collected through fitness wearables or Internet of Things appliances. The core functions of AI chatbots were to provide personalized recommendations (20/23, 87%), motivational messages (18/23, 78%), gamification (6/23, 26%), and emotional support (6/23, 26%). Study participants who experienced speech- and augmented reality–based chatbot interactions in addition to text-based chatbot interactions reported higher user engagement because of the convenience of hands-free interactions. Enabling conversations through multiple platforms (eg, SMS text messaging, Slack, Telegram, Signal, WhatsApp, or Facebook Messenger) and devices (eg, laptops, Google Home, and Amazon Alexa) was reported to increase user engagement. The human semblance of chatbots through verbal and nonverbal cues improved user engagement through interactivity and empathy. Other techniques used in text-based chatbots included personally and culturally appropriate colloquial tones and content; emojis that emulate human emotional expressions; positively framed words; citations of credible information sources; personification; validation; and the provision of real-time, fast, and reliable recommendations. Prevailing issues included privacy; accountability; user burden; and interoperability with other databases, third-party applications, social media platforms, devices, and appliances.

Conclusions

AI chatbots should be designed to be human-like, personalized, contextualized, immersive, and enjoyable to enhance user experience, engagement, behavior change, and weight loss. These require the integration of health metrics (eg, based on self-reports and wearable trackers), personality and preferences (eg, based on goal achievements), circumstantial behaviors (eg, trigger-based overconsumption), and emotional states (eg, chatbot conversations and wearable stress detectors) to deliver personalized and effective recommendations for weight loss.