Psychological Well-Being and Dysfunctional Eating Styles as Key Moderators of Sustainable Eating Behaviors: Mind the Gap Between Intention and Action
Abstract
1. Introduction
2. Aims and Hypotheses
3. Methods
3.1. Participants
3.2. Measures
- Predictors of Intention. To assess predictors of intention to engage in more sustainable eating behaviors as proposed by TPB (attitudes, social norms, and perceived behavioral control) and TBC (attitude plus, affect, felt obligation, and habits) models, a 31-item ad hoc questionnaire on a 7-point Likert scale was used. The questionnaire was adapted from a previous study [12].
- Sustainable and Healthy Dietary Behaviors (SHDB) [40]. A 33-item questionnaire on a 6-point Likert scale consisting of five dimensions was used to assess sustainable and healthy eating behaviors. The five dimensions included food choices (e.g., choosing the right amount of food, choosing locally produced and organic food, avoiding processed food), storing (e.g., checking the expiration dates of food), cooking (e.g., minimizing the use of disposable materials, making a menu so that groceries will not be discarded), consumption (e.g., avoiding the use of plastic cutlery), and disposal (e.g., recycling garbage). Scores range between 1 and 5, with higher scores indicating greater sustainable eating behaviors. So far, the questionnaire has been validated only in the Japanese population, showing adequate internal consistency (Cronbach’s α = 0.92) [40]. The authors emphasized that providing information on healthy eating and sustainability, highlighting the associated benefits, is needed to promote behaviors such as choosing healthy foods and sustainable cooking practices. The questionnaire was translated into Italian using the back-translation method. This method involves an initial translation of the items from the original language into Italian by at least two researchers who must agree on the final version. This version is then reviewed by a bilingual individual who, through a re-translation into the original language, confirms the comparability between the two versions [41].
- Depression and Anxiety Stress Scale (DASS-21) [42]; Italian version by Bottesi et al. 2015 [43]. To assess distress levels, a 21-item questionnaire on a 4-point Likert scale consisting of three dimensions (depression, anxiety, and stress) was used. Normal level ranges are 0–9 for depression, 0–7 for anxiety and 0–14 for stress; mild level ranges are 10–13 for depression, 8–9 for anxiety and 15–18 for stress; moderate level ranges are 14–20 for depression, 10–14 for anxiety and 19–25 for stress; severe level ranges are 21–27 for depression, 15–19 for anxiety and 26–33 for stress; extremely severe level ranges are 28 or more for depression, 20 or more for anxiety and 34 or more for stress. The Italian version of the DASS-21 showed good internal consistency (α = 0.90) and test–retest reliability over 2 weeks (r = 0.74) [43].
- Psychological Well-Being Scales, short form (PWBS) [44]; Italian version by Ruini et al. 2003 [45]. A 42-item questionnaire on a 6-point Likert scale consisting of six dimensions (autonomy, environmental mastery, personal growth, positive relations with others, purpose in life, and self-acceptance) was used to assess psychological well-being. Scores range between 7 and 42, with mid-range values indicating an optimal healthy range. The Italian version of the PWB showed good internal consistency and test–retest reliability for all six subscales, especially positive relations with others (r = 0.81), purpose in life (r = 0.81), and self-acceptance (r = 0.82) [45].
- Dutch Eating Behavior Questionnaire (DEBQ) [46]; Italian version by Dakanalis et al. 2013 [47]. A 33-item questionnaire on a 5-point Likert scale consisting of three dimensions (restrained, emotional, and external eating) was used to assess dysfunctional eating styles. Scores range from 1 to 5, with higher scores indicating more dysfunctional eating styles. The Italian version of the DEBQ showed a high internal consistency (α = 0.96 for emotional eating, α = 0.93 for external eating, and α = 0.92 for restrained eating) and test–retest reliability over 4 weeks (r = 0.93 for emotional eating, r = 0.92 for external eating, and r = 0.94 for restrained eating) [47].
3.3. Data Analyses
4. Results
4.1. Sample Characteristics
4.2. Bi-Directional Associations Between Sustainable Eating Behaviors and Intention, Psychological Well-Being, Dysfunctional Eating Styles, and Distress
4.3. Comparison of TPB and TBC Predictors of the Intention to Engage in Healthy and Sustainable Eating Behaviors
4.4. Psychological Moderators in the Relation Between Intention and Behavior
5. Discussion
Limitations, Future Directions, and Clinical Implications
6. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Variables | M (SD) |
---|---|
Age | 29.49 (9.30) |
N (%) | |
Gender | |
Female | 153 (68.6%) |
Male | 69 (30.9%) |
Non-binary | 1 (0.4%) |
Education | |
No qualification | 1 (0.4%) |
Middle school | 3 (1.3%) |
High school | 59 (26.5%) |
Bachelor degree | 44 (19.7%) |
Master degree | 102 (45.7%) |
Other | 14 (6.3%) |
Occupation | |
Employee | 166 (74.4%) |
Student/internee | 30 (13.4%) |
Unemployed | 8 (3.6%) |
Retired | 1 (0.4%) |
Other | 18 (8.1%) |
Marital status | |
Single | 66 (29.6%) |
In a relationship | 136 (60.9%) |
Married | 16 (7.2%) |
Separated/divorced | 5 (2.2%) |
Nutrition | |
Omnivorous | 182 (81.6%) |
Lacto-vegetarian | 5 (2.2%) |
Ovo-vegetarian | 1 (0.4%) |
Lacto–ovo vegetarian | 9 (4.0%) |
Vegan | 4 (1.8%) |
Flexitarian | 15 (6.7%) |
Pesco–lacto–ovo vegetarian | 7 (3.1%) |
Variables | M (SD) |
---|---|
Sustainable and Healthy Dietary Behaviors (SHDBs) | |
Food choices | 3.68 (0.98) |
Food preservation | 4.59 (1.2) |
Cooking | 4.6 (0.95) |
Food consumption | 5.3 (0.91) |
Food disposal | 4.52 (0.88) |
Total | 4.20 (0.75) |
Depression and Anxiety Stress Scale (DASS) | |
Depression | 13.63 (10.69) |
Anxiety | 10.88 (9.66) |
Stress | 19.83 (10.33) |
Psychological Well-Being Scale (PWBS) | |
Autonomy | 29.20 (6.41) |
Environmental mastery | 27.35 (4.71) |
Personal growth | 33.70 (4.92) |
Positive relations with others | 31.97 (5.62) |
Purpose in life | 29.89 (5.70) |
Self-acceptance | 28.74 (6.96) |
Dutch Eating Behavior Questionnaire (DEBQ) | |
Restriction | 2.54 (1.05) |
External eating | 3.40 (0.97) |
Emotional eating | 2.42 (1.15) |
F (df) | f2 | |||||
---|---|---|---|---|---|---|
Model 1 (TPB) | 0.178 | - | 17.03 (3, 219) | - | - | 0.22 |
Model 2 (TBC) | 0.453 | 0.281 | 28.52 (4, 215) | 28.52 | <0.01 | 0.83 |
B | SE | β | t (p) | 95% CI | |
---|---|---|---|---|---|
Model 1 (TPB) | |||||
Attitudes | 0.13 | 0.06 | 0.15 | 2.11 (0.04) | [0.01, 0.25] |
Subjective norms | 0.14 | 0.04 | 0.28 | 3.70 (<0.01) | [0.06, 0.22] |
Perceived behavioral control (PBC) | 0.17 | 0.04 | 0.30 | 4.29 (<0.01) | [0.09, 0.25] |
Model 2 (TBC) | |||||
Attitudes | 0.07 | 0.06 | 0.08 | 1.22 (0.22) | - |
Social norms | 0.07 | 0.03 | 0.14 | 2.13 (0.03) | [0.01, 0.13] |
PBC | 0.05 | 0.04 | 0.09 | 1.38 (0.17) | - |
Attitude plus | 0.05 | 0.05 | 0.08 | 1.14 (0.25) | - |
Habits | 0.005 | 0.03 | 0.01 | 0.18 (0.86) | - |
Felt obligation | 0.14 | 0.03 | 0.23 | 4.06 (<0.01) | [0.08, 0.20] |
Affect | 0.50 | 0.06 | 0.48 | 8.13 (<0.01) | [0.38, 0.62] |
DEBQ-External Eating | Effect | SE | t | p | 95% CI |
---|---|---|---|---|---|
2.42 | 0.65 | 0.09 | 7.49 | <0.01 | [0.48, 0.82] |
3.40 | 0.44 | 0.06 | 7.25 | <0.01 | [0.31, 0.56] |
4.38 | 0.22 | 0.08 | 2.78 | <0.01 | [0.06, 0.38] |
PWB-Autonomy | Effect | SE | t | p | 95% CI |
---|---|---|---|---|---|
22.79 | 0.51 | 0.15 | 3.30 | <0.01 | [0.21, 0.82] |
29.20 | 0.29 | 0.10 | 2.73 | <0.01 | [0.08, 0.49] |
35.62 | 0.06 | 0.15 | 0.42 | 0.68 | - |
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Lo Dato, E.; Gostoli, S.; Tomba, E. Psychological Well-Being and Dysfunctional Eating Styles as Key Moderators of Sustainable Eating Behaviors: Mind the Gap Between Intention and Action. Nutrients 2025, 17, 2391. https://doi.org/10.3390/nu17152391
Lo Dato E, Gostoli S, Tomba E. Psychological Well-Being and Dysfunctional Eating Styles as Key Moderators of Sustainable Eating Behaviors: Mind the Gap Between Intention and Action. Nutrients. 2025; 17(15):2391. https://doi.org/10.3390/nu17152391
Chicago/Turabian StyleLo Dato, Elena, Sara Gostoli, and Elena Tomba. 2025. "Psychological Well-Being and Dysfunctional Eating Styles as Key Moderators of Sustainable Eating Behaviors: Mind the Gap Between Intention and Action" Nutrients 17, no. 15: 2391. https://doi.org/10.3390/nu17152391
APA StyleLo Dato, E., Gostoli, S., & Tomba, E. (2025). Psychological Well-Being and Dysfunctional Eating Styles as Key Moderators of Sustainable Eating Behaviors: Mind the Gap Between Intention and Action. Nutrients, 17(15), 2391. https://doi.org/10.3390/nu17152391