Computerized measurement of anticipated anxiety from eating increasing portions of food in adolescents with and without anorexia nervosa: Pilot studies.

Dieting and excessive fear of eating coexist in vulnerable individuals, which may progress to anorexia nervosa [AN], but there is no objective measure of this fear. Therefore, we adapted a computer program that was previously developed to measure the satiating effects of foods in order to explore the potential of food to induce anxiety and fear of eating in adolescent girls. Twenty four adolescents (AN) and ten healthy controls without eating disorders rated pictures of different types of foods in varying sized portions as too large or too small and rated the expected anxiety of five different portions (20-320 kcal).

The Yale-Brown-Cornell eating disorders scale self-report questionnaire: a new, efficient tool for clinicians and researchers.

Objective: The YBC-EDS is a semistructured interview assessing core preoccupations and rituals related to eating disorders.

Method: We developed and conducted an examination of the reliability and validity of a self-report questionnaire (SRQ) version of the YBC-EDS. Convergent validity of YBC-EDS-SRQ with the YBC-EDS was examined for 112 eating disordered patients.

An examination of early childhood perfectionism across anorexia nervosa subtypes.

Objective: To examine childhood perfectionism in anorexia nervosa (AN) restricting (RAN), purging (PAN), and binge eating with or without purging (BAN) subtypes.

Method: The EATATE, a retrospective assessment of childhood perfectionism, and the eating disorder inventory (EDI-2) were administered to 728 AN participants.

Results: EATATE responses revealed general childhood perfectionism, 22.

The Power of Food Scale. A new measure of the psychological influence of the food environment.

This paper describes the psychometric evaluation of a new measure called the Power of Food Scale (PFS). The PFS assesses the psychological impact of living in food-abundant environments. It measures appetite for, rather than consumption of, palatable foods, at three levels of food proximity (food available, food present, and food tasted).