Psychometric Evaluation of the German Version of the Dietary Fat and Free Sugar-Short Questionnaire

Fromm, Sophie; Horstmann, Annette

doi:10.1159/000501969

Cited by 21 publications

(18 citation statements)

References 40 publications

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“…The sample demographic characteristics and self-report data are displayed in Table 1. The mean scores of the self-report measures are similar to those reported in previous studies of the general population [16,50,54,55]. The descriptive and inferential statistics of flanker task performance are summarized in Table 2.…”

Section: Sample Self-report Data and Task Performancesupporting

confidence: 76%

“…The third scale of the TFEQ-R18, cognitive restraint, was not used in this study to ensure that eating behavior would be represented in terms of actual behavior (i.e., consumption), not restrictive tendencies. To address nutritional intake as an aspect of eating behavior, we therefore additionally employed the German version of the Dietary Free Fat and Sugar Short Questionnaire (DFS; Cronbach's α = 0.77) [50,51]. This questionnaire assesses dietary intake of saturated fat and free sugar and has been validated as a self-report instrument reflecting the actual consumption of these nutrients that can be used instead of extensive 24 h food recall instruments [50].…”

Section: Eating Behaviormentioning

confidence: 99%

“…To address nutritional intake as an aspect of eating behavior, we therefore additionally employed the German version of the Dietary Free Fat and Sugar Short Questionnaire (DFS; Cronbach's α = 0.77) [50,51]. This questionnaire assesses dietary intake of saturated fat and free sugar and has been validated as a self-report instrument reflecting the actual consumption of these nutrients that can be used instead of extensive 24 h food recall instruments [50]. Participants also gave information on whether they followed a specific style of diet (e.g., vegetarianism) and on current and anamnestic weight-loss diets.…”

Section: Eating Behaviormentioning

confidence: 99%

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Automatic and Controlled Processing: Implications for Eating Behavior

et al. 2020

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It is a widely held view that humans have control over their food choices and consumption. However, research also suggests that eating behavior is often triggered by contextual cues and guided by automaticities and habits. Interestingly, the dichotomy between automatic and controlled processing has recently been challenged, suggesting that they may be intertwined. In a large female sample (n = 567), we investigated the hypothesis that task-based and self-reported measures of automatic and controlled processing would interact and impact self-reported eating behavior. Results analyzed via structural equation modeling suggest that automatic, but not controlled processing, during a modified flanker task, including a context-specific proportion congruent (CSPC) manipulation, was inversely associated with self-reported self-control. The influence of self-control on unhealthy eating behavior (i.e., uncontrolled and emotional eating, heightened consumption of fat and sugar) was only indirect via habitual behavior, which itself had a strong direct impact. Unhealthy eating was further associated with real-life outcomes (e.g., body mass index (BMI)). Our findings suggest that eating behavior may indeed be guided primarily by automaticities and habits, whereas self-control might facilitate this association. Having self-control over eating might therefore be most effective by avoiding contextual cues eliciting undesired automatic behavior and establishing habits that serve long-term goals.

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Section: Sample Self-report Data and Task Performancesupporting

confidence: 76%

Section: Eating Behaviormentioning

confidence: 99%

Section: Eating Behaviormentioning

confidence: 99%

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Automatic and Controlled Processing: Implications for Eating Behavior

et al. 2020

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“…Finally, participants completed the 26 item German version of a scale (called the DFS—dietary fat and sugar scale) to assess intake of discretionary processed foods—a Western-style diet—namely those rich in sugar, salt and saturated fat. Both the German version, and the English version on which it is based, have been validated against more extensive diet diary and food frequency measures of sugar, salt and fat intake [ 24 , 25 ]. The measure has also been shown to negatively correlate with a biomarker of fresh fruit and vegetable intake [ 30 ].…”

Section: Methodsmentioning

confidence: 99%

“…In the current study we examined a case series of patients with varying diagnoses and degrees of olfactory impairment. Each patient underwent a chemosensory assessment (olfactory, gustatory and retronasal olfaction), in addition to determining the presence of parosmia and phantosmia, and their consumption of a Western-style diet, rich in saturated fat, sugar and salt using a German version [ 24 ] of a validated food-frequency measure of these foods [ 25 ]. Rather than contrast diet to a healthy control group, we instead examined the association between clinical measures of olfactory performance and the measure of a Western-style dietary pattern.…”

Section: Introductionmentioning

confidence: 99%

The Aetiology of Olfactory Dysfunction and Its Relationship to Diet Quality

et al. 2020

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People with olfactory loss may choose foods rich in sugar, salt and fat to compensate their loss—foods that constitute a Western-style diet (WSD). However, olfactory dysfunction has not been consistently linked to any particular type of dietary change. Here we considered whether the aetiology of olfactory dysfunction may affect consumption of a WSD. Two-hundred and twenty-two people with olfactory dysfunction of varying cause, were tested for chemosensory performance and their frequency of consumption of a WSD. There was no evidence of a link between a WSD and olfactory dysfunction at the aggregate level, but an aetiology-based approach revealed various patterns, showing both positive and negative associations between olfactory performance and consumption of a WSD. We suggest a number of reasons why, in certain cases, greater olfactory dysfunction may be linked to lower intakes of a WSD, and the role that different aetiologies may have in affecting choices for foods that may appeal following olfactory impairment.

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