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DOI 10.1002/eat.20563

Медицинская библиотека · The International journal of eating disorders · 2008

Refining the relationships of perfectionism, self-efficacy, and stress to dieting and binge eating: Examining the appearance, interpersonal, and academic domains.

Cain Angela S, Bardone-Cone Anna M, Abramson Lyn Y, Vohs Kathleen D, Joiner Thomas E

СтатьяПоддержка NIH: внешняя программаПоддержка исследования: вне правительства СШАПеревод пока не подготовлен

Аннотация

OBJECTIVE

This study investigated domain-specific (appearance, interpersonal, and academic) interactive relationships of perfectionism, self-efficacy, and stress to dieting and binge eating, positing that the level of weight/shape self-efficacy would be pivotal in identifying elevated dieting versus elevated binge eating.

METHOD: Participants were 406 randomly selected undergraduate women. At two time points (T1 and T2), 11 weeks apart, participants completed measures of dieting and binge eating attitudes/behaviors as well as domain-specific measures of perfectionism and self-efficacy (e.g., perfectionism related to appearance). Between T1 and T2, participants completed inventories weekly on the previous week's weight/shape, interpersonal, and academic stressors.

RESULTS

The combination of high interpersonal perfectionism, low interpersonal self-efficacy, high interpersonal stress, and high weight/shape self-efficacy was associated with the most elevated dieting. The hypothesized interactions related to the appearance and academic domains where not supported.

CONCLUSION

These results highlight the interpersonal context for dieting and the unique relationship between weight/shape self-efficacy and dieting.

Для цитирования: Cain Angela S, Bardone-Cone Anna M, Abramson Lyn Y, Vohs Kathleen D, Joiner Thomas E. Refining the relationships of perfectionism, self-efficacy, and stress to dieting and binge eating: Examining the appearance, interpersonal, and academic domains.. The International journal of eating disorders. 2008. DOI: 10.1002/eat.20563.

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