Abstract

No abstract

Objective The Eating Disorder‐15 (ED‐15) is a brief measure developed for the routine assessment of eating disorder (EDs), despite its use in research settings having increased over the last few years. To assess the psychometric properties of the ED‐15 in a nonclinical sample of Chilean women. Method A multicultural Spanish‐language version was developed through combined translation techniques. University female students (N = 380) (Mage 22.32, SD = 2.48) were recruited through social media. After providing their informed consent, participants completed a battery of questionnaires online. Results A bi‐factor model replicating the bi‐factor structure and providing support for the general factor showed the best fit to the data. Moderate‐to‐strong correlations with measures of EDs, physical comparison, body appreciation, social physique anxiety, and depressive symptoms are presented as evidence of concurrent and convergent validity. Items analyses revealed strong correlations between manifest variables, their correspondent latent variable and the general factor (rs = .60 to .89, ps < .001). Additionally, current findings provide support for the internal consistency of the scale (Cronbach's alpha and Omega values were ≥ .80) and test–retest reliability (ICCs = .84 to .89, ps < .001). Discussion Like previous findings, the current study provides validity to the original bi‐factor structure of the ED‐15 and additional validity to a general factor. The availability of this multicultural Spanish‐language version would provide session‐by‐session assessment, providing crucial information throughout treatment. Also, the availability of the current measure would contribute to further research efforts in a yet understudied population such as Hispanic women. Public Significance The Eating Disorder‐15 (ED‐15) is a promising measure meant to assess session‐by‐session change for clinical and research purposes. The availability of a Multicultural Spanish language version of the ED‐15 allows for routine clinical assessment and represents a contribution for research efforts in a yet understudied populations such as Hispanic women.

La Ley chilena 20920, tiene como propósito disminuir la generación de residuos y fomentar su reutilización y reciclaje con el fin de proteger la salud de las personas y el medio ambiente. El objetivo de esta investigación fue elaborar aditivos alimentarios saludables a partir de los desechos orgánicos de: algas, semillas, frutas y verduras. La hipótesis abordó que los desechos orgánicos de algas, semillas, frutas y verduras producen aditivos naturales, los que pueden ser incorporados en diferentes alimentos. La metodología consistió en pesar 300 gramos de cochayuyo, semillas de calabaza, membrillos y tomates. Se lavaron, trozaron y se hidrataron por 1 hora en un recipiente con 700 mL. Se colocaron a fuego medio durante 1 hora. Una vez fríos se molieron, tamizaron, pesaron y refrigeraron. Los resultados mostraron que cada alimento utilizado produjo diferente cantidad de aditivo natural a igual masa inicial. Destacando el cochayuyo, los membrillos, los tomates y por último las semillas de calabazas. En conclusión, este proyecto permitió comprobar la hipótesis planteada porque cada uno de los desechos orgánicos generaron un aditivo natural. Transformando los desechos orgánicos en un producto alimentario con beneficios para la salud.