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El Cuestionario de Conducta de Alimentación de Adultos (AEBQ, por su sigla en inglés derivada de Adult Eating Behavior Questionnaire) es una de las herramientas psicométricas más usadas para evaluar la conducta de alimentación. El objetivo de este estudio fue adaptar y analizar factorialmente la versión en idioma español del AEBQ. El cuestionario adaptado al idioma español se aplicó en un estudio piloto de 50 voluntarias universitarias entre 20 y 30 años de edad. Se utilizó la técnica de análisis factorial para reducir la dimensionalidad de los datos y evaluar preliminarmente su estructura. Se usó la estadística alfa de Cronbach para explorar la consistencia interna del cuestionario adaptado. El análisis factorial reveló una estructura de 8 factores que explican el 82,8 % de la variación de los datos, lo que es concordante con el número de dimensiones de la conducta de alimentación publicada para el AEBQ original. La consistencia interna fue alta, con valores de la estadística α de Cronbach entre 0,77 y 0,91 para las 8 dimensiones consideradas. En conclusión, la versión adaptada al idioma español del AEBQ presenta una razonable concordancia en su estructura de datos con el cuestionario publicado originalmente en inglés, así como una adecuada consistencia interna. Se deben realizar futuros estudios de mayor tamaño muestral que incluyan participantes de diferentes grupos de edad, sexo y estado nutricional(AU)

The Adult Eating Behavior Questionnaire (AEBQ) is one the most used psychometric tool to evaluate eating behavior. The objective of this study was to adapt and analyze the factorial structure of the Spanish version of the AEBQ. The adapted questionnaire was submitted to a non-probabilistic sample of 50 female university students aged 20 - 30 years old. A factorial analysis was used to preliminary assess data structure, while Cronbach's alpha statistic was used to assess internal consistency. Factor analysis revealed an8-factor structure explaining 82,8% of data variation, which is concordant with data structure of the original AEBQ. The internal consistency was high, with Cronbach's α between 0.77 and 0.91 for all eating behavior dimensions. In conclusion, this Spanish version of the AEBQ shows adequate concordance with the factor structure of the originally published AEBQ, as well as high internal consistency. Future studies will evaluate the validity of the questionnaire in different subpopulation groups according to gender, age or nutritional status(AU)

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OBJECTIVE: The Mediterranean dietary pattern improves cardiovascular disease factors. More research is needed on the usefulness of a Mediterranean dietary pattern in terms of weight loss. The objective of this study was to assess the effectiveness of behavioral therapy based on the Mediterranean diet for the treatment of obesity and to determine the main obstacles to weight loss. METHODS: A total of 1406 obese subjects (body mass index, 31+/-5kg/m(2)), aged 20-65 y, from a Mediterranean area in southeast Spain were subjected to a weight-reduction program. To evaluate effectiveness, weight loss, body fat distribution, biochemical variables, blood pressure changes, mean duration of treatment, percentage of attrition, and the ability to fulfill a Mediterranean diet pattern were assessed. To determine the main barriers to losing weight, a "Barriers to Weight Loss" checklist was completed. RESULTS: The behavioral therapy program was effective for the treatment of obesity. The average weight loss was 7.7kg. The duration of treatment was 34 wk. Eighty-nine percent of subjects fulfilled the Mediterranean principles during the program, and all the variables studied were significantly improved. Attrition was 4-9%, with the main reason being stress (37%). Main obstacles to weight loss were "losing motivation," being "prone to stress-related eating," and being liable to eat when bored. Recording food intake and assisting group therapy were also important tools for losing weight (P< or =0.05). CONCLUSIONS: Dietary/behavioral treatment based on Mediterranean dietary principles is effective in clinical practice. Nutrition professionals should encourage their patients to record food intake and to attend group therapy.

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