Perceptions, motives, and psychological flexibility associated with weight management
Published inJournal of Obesity & Weight Loss Therapy
© 2012 Sairanen EE, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Introduction: Overweight people are often able to lose weight with the help of professionals, but majority (about 85 %) of the weight losers fail to maintain behavioral changes that would lead to favorable results in the long term [1‐3]. Studies suggest that obesity treatment failures may reflect motivational and contextual impediments to weight loss, rather than limitations of the behavior change strategies per se [4, 5]. A stronger emphasis on motivational factors within a behavioral weight maintenance program offers promise for improving long-term outcomes. The motivation-focused approach has been shown to be as effective as the successful standard skill-based method in weight maintenance . Specific attention on eliciting and supporting personally relevant motivation for weight management can be used to promote internalization and the sustaining of autonomous self-regulation . Social situations can have an impact on compliance with dietary advice . Interestingly, overweight cardiac patients more often reported cognitions and expectations as reasons for their difficulties to eat healthily in social situations than patients with normal weight . This suggests that it would be useful to study weight losers’ cognitions in order to better understand success and failures in the maintenance of weight loss. [Continues, please see the article.] ...
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Except where otherwise noted, this item's license is described as © 2012 Sairanen EE, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.