{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,2]],"date-time":"2026-04-02T02:28:43Z","timestamp":1775096923245,"version":"3.50.1"},"reference-count":68,"publisher":"SAGE Publications","issue":"6","license":[{"start":{"date-parts":[[2023,10,21]],"date-time":"2023-10-21T00:00:00Z","timestamp":1697846400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100001807","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de S\u00e3o Paulo","doi-asserted-by":"publisher","award":["2017\/20315-7"],"award-info":[{"award-number":["2017\/20315-7"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001807","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de S\u00e3o Paulo","doi-asserted-by":"publisher","award":["2019\/19590-9"],"award-info":[{"award-number":["2019\/19590-9"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","award":["001"],"award-info":[{"award-number":["001"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Percept Mot Skills"],"published-print":{"date-parts":[[2023,12]]},"abstract":"<jats:p> We examined the relationships between three eating behaviors and nine motives underlying food choices made by Brazilian adults. Using participant responses to the short version of the Three-Factor Eating Questionnaire and the Food Choice Questionnaire, we investigated eating behaviors (cognitive restriction, uncontrolled eating, and emotional eating) and motives for food choices (health, mood, convenience, sensory appeal, natural content, price, weight control, familiarity, and ethical concern). We used a structural equation model to test relationship pathways (\u03b2), with eating behaviors as independent variables and motives for food choices as dependent variables. Participants were 1297 individuals (69.5% female) with a mean age of 25.0 years ( SD = 5.8). We confirmed the validity and reliability of the questionnaires in this sample. Restrictive eating behavior was significantly related to motives of health (\u03b2 = .415), mood (\u03b2 = .127), natural content (\u03b2 = .364), weight control (\u03b2 = .681), and ethical concern (\u03b2 = .161). Emotional eating behavior was related to motives of mood (\u03b2 = .277), health (\u03b2 = \u2212.137), and natural content (\u03b2 = \u2212.136). Uncontrolled eating behavior was related to motives of convenience (\u03b2 = .226), sensory appeal (\u03b2 = .121), price (\u03b2 = .153), and familiarity (\u03b2 = .090). We believe these findings can now help design future research and clinical interventions for managing people\u2019s risky eating behaviors and promoting beneficial food choices. <\/jats:p>","DOI":"10.1177\/00315125231207270","type":"journal-article","created":{"date-parts":[[2023,10,21]],"date-time":"2023-10-21T08:55:17Z","timestamp":1697878517000},"page":"2388-2409","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":3,"title":["Relationships Between Three Eating Behaviors and Nine Motives for Food Choices Among Brazilian Adults: A Structural Equation Model"],"prefix":"10.1177","volume":"130","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8897-8772","authenticated-orcid":false,"given":"Wanderson Roberto da.","family":"Silva","sequence":"first","affiliation":[{"name":"Graduate Program in Food, Nutrition, and Food Engineering, School of Pharmaceutical Sciences, S\u00e3o Paulo State University (UNESP), Araraquara, Brazil"},{"name":"Graduate Program in Nutrition and Longevity, School of Nutrition, Federal University of Alfenas (UNIFAL-MG), Alfenas, Brazil"}]},{"given":"Eric B.","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Graduate Program in Nutrition and Longevity, School of Nutrition, Federal University of Alfenas (UNIFAL-MG), Alfenas, Brazil"},{"name":"Statistics Department, Federal University of Alfenas (UNIFAL-MG), Alfenas, Brazil"}]},{"given":"Jo\u00e3o","family":"Mar\u00f4co","sequence":"additional","affiliation":[{"name":"William James Center for Research (WJCR), Instituto Universit\u00e1rio (ISPA), Lisbon, Portugal"}]},{"given":"Sin\u00e9zio I.","family":"da Silva J\u00fanior","sequence":"additional","affiliation":[{"name":"Graduate Program in Nutrition and Longevity, School of Nutrition, Federal University of Alfenas (UNIFAL-MG), Alfenas, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6468-7505","authenticated-orcid":false,"given":"Micaela A.","family":"Teodoro","sequence":"additional","affiliation":[{"name":"Graduate Program in Nutrition and Longevity, School of Nutrition, Federal University of Alfenas (UNIFAL-MG), Alfenas, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7123-5585","authenticated-orcid":false,"given":"Juliana A. D. B.","family":"Campos","sequence":"additional","affiliation":[{"name":"Graduate Program in Food, Nutrition, and Food Engineering, School of Pharmaceutical Sciences, S\u00e3o Paulo State University (UNESP), Araraquara, Brazil"}]}],"member":"179","published-online":{"date-parts":[[2023,10,21]]},"reference":[{"key":"bibr1-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1007\/s13668-020-00331-3"},{"key":"bibr2-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1177\/1082013215572029"},{"key":"bibr3-00315125231207270","volume-title":"Ci\u00eancia do comportamento alimentar [Eating behavior science]","author":"Alvarenga M.","year":"2021","edition":"1"},{"key":"bibr4-00315125231207270","volume-title":"Psychological testing","author":"Anastasi A.","year":"1988","edition":"6"},{"key":"bibr5-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.02.062"},{"key":"bibr6-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1016\/j.gfs.2021.100503"},{"key":"bibr7-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1007\/s13679-019-00365-x"},{"key":"bibr8-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0092752"},{"key":"bibr9-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1016\/S0376-6357(02)00082-7"},{"key":"bibr10-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1207\/S15328007SEM0902_5"},{"key":"bibr11-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2017.07.006"},{"key":"bibr12-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2019.104324"},{"key":"bibr13-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2017.10.007"},{"key":"bibr14-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1016\/j.jneb.2021.08.019"},{"key":"bibr15-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1111\/joss.12775"},{"key":"bibr16-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1016\/j.nut.2019.110622"},{"key":"bibr17-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1111\/j.1467-9566.2008.01128.x"},{"key":"bibr18-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1016\/j.nut.2021.111223"},{"key":"bibr19-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2013.01.013"},{"key":"bibr20-00315125231207270","doi-asserted-by":"publisher","DOI":"10.1111\/obr.12250"},{"issue":"3","key":"bibr21-00315125231207270","first-page":"1","volume":"17","author":"Gadermann A. 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