Cognitive behavioral promotion plan to improve eating habits through emotional regulation

Abstract

Emotional eating refers to the impulsive consumption of food motivated primarily by negative emotions—such as anxiety, stress, or sadness—rather than physiological needs. Not only does this pattern fail to alleviate emotional distress, but it often intensifies it, creating a continuous cycle of dissatisfaction and disruption in eating habits. The relationship between emotions and eating habits was diagnosed in adult women participating in a dance therapy group in La Rotonda Park, Portoviejo Canton, and the objective was to design a cognitive-behavioral promotion plan to improve these habits through emotional regulation. A non-experimental, cross-sectional, quantitative design was applied, with a sample of 40 women selected for convenience.Two instruments were used for the diagnosis: the Emotional Eating Questionnaire (EEQ), which assesses food intake in response to emotions, and the Eating Attitudes Scale (EAT-26), which identifies the risk of eating disorders. The results showed that 55% of the sample had an eating pattern directly influenced by emotions, and the same percentage obtained high scores indicating a potential risk of developing eating disorders. Based on the results obtained, a comprehensive proposal was designed based on the cognitive-behavioral approach in order to promote emotional awareness, the identification and regulation of emotions, and the development of a personal mindful eating plan. The proposal was submitted for evaluation by specialists, who rated it as relevant and appropriate for addressing the issues analyzed.