Reasons individuals stop eating questionnaire (RISE-Q) among adults in the United Arab Emirates

Leila Cheikh Ismail, Tareq M. Osaili, Hanan Salem, Mona Abdelrahim, Nadin Gamaleldin, Noor Shalfawi, Razan Nasser, Tala Al Daour, Maysm N. Mohamad, Sheima T. Saleh, Rameez Al Daour, Haleama Al Sabbah, Abir Ajab, Lily Stojanovska, Ayesha Al Dhaheri

Research output: Contribution to journalArticlepeer-review

Abstract

The relationship between obesity and satiation is complex and bidirectional. Understanding differences in reasons for meal termination may enhance our understanding of overeating risks and susceptibility to overconsumption. This study aimed to investigate the reasons why individuals in the UAE stop eating. A cross-sectional web-based study was conducted among adults ≥18 years in the UAE (n = 1482). Using a self-administered online questionnaire, we collected information on sociodemographic characteristics, lifestyle habits, and eating behavior using the Reasons Individuals Stop Eating—Questionnaire (RISE-Q-15) used twice for breakfast/main meal. The items were categorized into five scales; decreased food appeal (DFA), physical satisfaction (PS), planned amount (PA), self-consciousness (SC), and decreased priority of eating (DPE). All items were scored from 1 to 7 ranging between 3 to 21 on each scale. A paired t-test was used to evaluate the difference between the RISE-Q scores on each scale concerning the two meals. The main reason why participants stopped eating breakfast was under the PS scale (14.91 ± 3.72), followed by the PA scale (14.58 ± 3.00). The main reason why participants stopped eating main meals was under the PS scale (14.78 ± 3.56), followed by the PA scale (14.77 ± 43.81). The mean score of the DPE scale was significantly higher for breakfast than the main meal (p = 0.038). More than half of the participants reported an average eating rate (58.7%). Pearson’s chi-square analysis revealed that the eating rate was dependent on BMI (p<0.001). Considering individual mealtimes and addressing factors related to PS and PA of food is crucial when designing nutrition interventions aiming to promote healthy eating habits among adults in the UAE.

Original languageEnglish
Article numbere0293386
JournalPLoS ONE
Volume18
Issue number10 October
DOIs
Publication statusPublished - Oct 2023

ASJC Scopus subject areas

  • General

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