| Autor: |
Palazzo CC; Internal Medicine Department, Ribeirão Preto Medicine School, University of São Paulo (USP), Ribeirão Preto 14049-900, Brazil.; Laboratory of Food Practices and Behaviour (PratiCA), University of São Paulo (USP), Ribeirão Preto 14049-900, Brazil., Leghi BE; Internal Medicine Department, Ribeirão Preto Medicine School, University of São Paulo (USP), Ribeirão Preto 14049-900, Brazil.; Laboratory of Food Practices and Behaviour (PratiCA), University of São Paulo (USP), Ribeirão Preto 14049-900, Brazil., Diez-Garcia RW; Laboratory of Food Practices and Behaviour (PratiCA), University of São Paulo (USP), Ribeirão Preto 14049-900, Brazil.; Department of Health Sciences, Ribeirão Preto Medicine School, University of São Paulo (USP), Ribeirão Preto 14049-900, Brazil. |
| Abstrakt: |
The perception of the body's internal state (interoception) and the perception and processing of environmental sensory stimuli (exteroception) act together to modulate adaptive behaviour, including eating behaviour, and are related to bodyweight control. This study evaluated the impact of the Food and Nutrition Education Program with Sensory and Cognitive Exercises on interoceptive sensitivity and on the expression of exteroceptive perception in women who experienced difficulty in controlling their body weight. Thirty-seven women were randomized into two groups and evaluated at two moments: before and after the intervention or before and after a 3- to 4-week waiting period. A heartbeat tracking task was used for interoception evaluation. Participants were asked to write a text describing three foods after tasting them for exteroception evaluation. After the intervention, the participants showed an increase in interoceptive sensitivity, and an increase in the expression of exteroceptive stimuli perception through a semantic assessment of their writing related to the tasting experience. In addition, the results point to a possible connection between the mechanisms governing interoception and exteroception. This work brings important contributions to the search for strategies capable of promoting the perception and integration of physiological and environmental stimuli in food consumption. |
