Table 1.

Summary of Nutritional Interventions.

Individual Weekly Meetings	Goals	Procedures
1st meeting: interview, evaluation, and data collection	(1) Get to know and approach the patients. (2) Evaluate clinical and sociodemographic data, level of quality of life, risk of BED, and dissatisfaction with body image at the 1st meeting. (3) Teach and apply ME techniques using favorite food dynamics.	(1) Informal introductory chat to get to know the patients and learn about all the points and dynamics that will be developed in the intervention. (2) Application of protocols: “Clinical and Sociodemographic Protocol” [24]; “Quality of Life Scale WHOQOL-BREF” [25,26]; “Body Shape Questionnaire (BSQ)” [27,28]; “Binge Eating Scale (BES)” [29,30]. (3) Learn and develop the habit of enjoying food; identify signs of hunger and satiety; develop the act of paying attention to food; eat calmly and without rushing; control breathing to reduce anxiety before eating. All techniques were applied while patients ate their favorite foods that they brought to the meeting.
2nd meeting: nutritional intervention	(1) Provide feedback on questionnaire results to participants. (2) Develop a “food diary” to increase food awareness and encourage autonomy in food intake. (3) Make a qualitative individual healthy eating plan, without prescribing calories, carbohydrates, proteins, fiber, and fats. (4) Apply ME techniques using favorite food dynamics.	(1) Discussion of the questionnaires, aiming to clarify the diagnosis, results, scores obtained, and possible treatments for obesity and BED. (2) Patients were encouraged to write down all the foods they ate, quantities, times, and other information. (3) Encouragement to eat more natural, minimally processed food; eat fewer ultra-processed foods; drink more water. (4) Develop the habit of enjoying food; identify signs of hunger and satiety; develop the act of paying attention to food; eat calmly and without rushing; control breathing to reduce anxiety before eating. All techniques were applied while patients ate their favorite foods that they brought to the meeting.
3rd meeting: nutritional intervention	(1) Explanation of the history, theory, practice, and studies involving ME. (2) Apply ME techniques using favorite food dynamics.	(1) Informative chat with patients, seeking to teach and understand what patients knew about the technique. (2) Develop the habit of enjoying food; identify signs of hunger and satiety; develop the act of paying attention to food; eat calmly and without rushing; control breathing to reduce anxiety before eating. All techniques were applied while patients ate their favorite foods that they brought to the meeting.
4th meeting: nutritional intervention	(1) Clarify the myths and truths on healthy eating. (2) Apply ME techniques using favorite food dynamics.	(1) Clarification of food myths and truths published in the media: carbohydrates are not the villain; gluten and lactose do not need to be excluded from your diet; you do not need to starve to lose weight; intermittent fasting is not the best nutritional strategy; eating carbohydrates at night does not make you gain weight; and others. (2) Develop the habit of enjoying food; identify signs of hunger and satiety; develop the act of paying attention to food; eat calmly and without rushing; control breathing to reduce anxiety before eating. All techniques were applied while patients ate their favorite foods that they brought to the meeting.
5th meeting: nutritional intervention	(1) Encourage participants’ culinary habits through culinary workshops and food tasting. The recipes were developed in the clinic’s kitchen. (2) Apply ME techniques using favorite food dynamics.	(1) Activity in the kitchen and active participation in cooking traditional Brazilian recipes: salads; basic dishes (rice, beans, protein sources, and whole grains); typical dishes (“feijoada”, fish “moqueca”, shrimp “bobo”, and “galinhada”); refreshing juices; fruit-flavored water. (2) Develop the habit of enjoying food; identify signs of hunger and satiety; develop the act of paying attention to food; eat calmly and without rushing; control breathing to reduce anxiety before eating. All techniques were applied while patients ate their favorite foods that they brought to the meeting.
6th meeting: nutritional intervention	(1) Evaluate the relationship of patients with food through blindfolded sensory analysis. (2) Apply ME techniques using favorite food dynamics.	(1) The participants’ eyes were blindfolded and they were presented with some foods (fruits, vegetables, spices, and herbs). Patients could only use touch, smell, and taste to elucidate them. (2) Develop the habit of enjoying food; identify signs of hunger and satiety; develop the act of paying attention to food; eat calmly and without rushing; control breathing to reduce anxiety before eating. All techniques were applied while patients ate their favorite foods that they brought to the meeting.
7th meeting: nutritional intervention	(1) Talk about eating disorders and eating behavior. Apply measures to channel some symptoms caused by BED. (2) Apply ME techniques using favorite food dynamics.	(1) Discover patients’ opinions about the symptoms of eating disorders in social situations. (2) Develop the habit of enjoying food; identify signs of hunger and satiety; develop the act of paying attention to food; eat calmly and without rushing; control breathing to reduce anxiety before eating. All techniques were applied while patients ate their favorite foods that they brought to the meeting.
8th meeting: final evaluation and data collection	(1) Discuss and complete interventions through mindfulness and ME videos. (2) Evaluate clinical and sociodemographic data, quality of life, risk of BED, and dissatisfaction with body image at the 8th meeting. (3) Apply ME techniques using favorite food dynamics.	(1) Patient feedback on nutritional interventions and completion of activities with audiovisual dynamics. (2) Reapplication of protocols: “Clinical and Sociodemographic Protocol” [24]; “Quality of Life Scale WHOQOL-BREF” [25,26]; “Body Shape Questionnaire (BSQ)” [27,28]; “Binge Eating Scale (BES)” [29,30]. (3) Develop the habit of enjoying food; Identify signs of hunger and satiety; Develop the act of paying attention to your food; Eat calmly and without rushing; Control your breathing to reduce anxiety before eating. All techniques were applied while patients ate their favorite foods that they brought to the meeting.