## 2 Study Sample and Methods
### Personality Traits and Cognitive-Behavioural and Emotional Functioning  
The three-factor eating questionnaire (TFEQ-13) and the ten-item personality inventory (TIPI-PL) were used to analyse the personality traits and cognitive-behavioural and emotional functioning of the study sample, respectively [31; 32]. Both were validated internationally, including for the Polish population [33; 34; 35; 36; 37; 38; 39; 40; 41; 42; 43]. The TFEQ-13 distinguishes subjects whose behaviour towards diet was characterised by the cognitive restraint of eating (CR) subscale, which measures behaviours related to restricting the amount or type of food to control weight and body image (questions O1-O5). Uncontrolled eating (UE) measures the tendency to eat more than usual because of the loss of the control over eating or uncontrollable feelings of hunger that trigger an overeating attack (questions R1-R5). Emotional eating (EE) measures overeating episodes caused by feelings of lowered mood and anxiety (questions E1-E3) [32]. These three factors reproduced 56.8% of the variability in the entire set of observed variables. Cronbach's coefficient of internal consistency (Cronbach's alpha) for the whole scale was 0.78; for the subscales, it was 0.78, 0.76, and 0.72. Values are calculated separately for each subscale [32; 44].  
The TIPI inventory created by [PERSON] et al. was translated into a Polish adaptation by [PERSON] et al. [31; 45]. The TIPI-PL consists of 10 statements that examine personality in five dimensions (neuroticism, extraversion, conscientiousness, openness to experience, and agreeableness) according to the five-factor model of personalities [46]. The person under examination is asked to respond using the phrase \"I perceive myself as a person\" to each statement, rating themselves on a Likert scale from 1 (strongly disagree) to 7 (strongly agree). The score is calculated separately for each dimension, calculating the average points awarded to the two relevant statements. The higher the average, the higher the intensity in the personality trait in question is [46].  
The scores obtained by the respondents in the form of points were divided into terciles. The first tercile indicated a low intensity in the trait or eating behaviour. In contrast, the third tercile stood for a high intensity in the trait or eating behaviour.  
\begin{table}
\begin{tabular}{c c} \hline \hline
**Food Group** & **Products Included** \\ \hline pHDI-10 & (1) wholemeal bread; (2) buckwheat, oats, and \\ pro-healthy diet index & whole-wheat pasa; (3) milk; (4) fermented-milk drinks; (5) cottage cheese; (6) white meat; (7) fish; (8) legume-based foods; (9) fruits; (10) vegetables \\ \hline nHDI-11 non-healthy diet index & (1) white bread and bakery products; (2) white rice and \\  & pasa; (3) fast food; (4) fried food; (5) butter; (6) hard \\  & cheese; (7) red meat; (8) candies; (9) sweetened \\  & carbonated and non-carbonated drinks; (10) energy \\  & drinks; (11) alcoholic beverages \\ \hline sDI-7 & (1) fruits; (2) fruit juices; (3) candies; (4) sweetened hot \\ sugar diet index & drinks; (5) sweetened carbonated or non-carbonated \\  & beverages; (6) energy drinks; (7) alcoholic beverages \\ \hline \hline \end{tabular}
\end{table}
Table 1: Characteristics of dietary indexes (pHDI-10, nHDI-11, and sDI-7).