Relationship between BMI, eating behaviors and attitudes toward food, its preparation and consumption in midlife women

University of Minnesota Master of Science thesis. January 2011. Major: Nutrition. Advisor: Marla M. Reicks. 1 computer file (PDF); vi, 112 pages.This study used segmentation analyses to identify seven distinct subgroups of U.S. midlife women (n=1684) based on their attitudes toward food, its preparation and consumption. Statistical analysis was completed to determine the influence of attitude segments on body mass index (BMI) and food and nutrient intake. Women completed a mailed survey including a 24 hour food record and a questionnaire regarding physical activity, eating attitudes and weight history. Mean age of the women was ~50 years and they were mostly White (78%), currently married (71%) and employed (70%). Obesity was influenced by attitude segments (clusters of women sharing similar attitudes). Mean BMI was lower for ‘Health Conscious’, ‘Creative Cooks’ and ‘Hate to Cook’ attitude segments compared to ‘Boredom Bingers’ and ‘Live to Eat’ attitude segments. Overall, ‘Health Conscious’ and ‘Creative Cook’ attitude segments had generally better nutrition profiles while ‘Boredom Bingers’ and ‘Live to Eat’ attitude segments had poor nutrition profiles. Segmentation of women in this age group according to eating attitudes may be used to deliver tailored nutrition education which may prove to be effective in managing weight and improving diet quality