Table 2.

Key components and differences between the four arms.

	ROC	BWL	ROC+	AC
Dietary prescription	No dietary prescription. Sessions focused on learning to control physiological and psychological responding to food, and to eat less of foods that are palatable. No education about portion control or food labels.	Restricted calories to 1200 or more based on weight using a low fat, low calorie diet. Sessions included problem-solving barriers to following the diet, learning about food labels, food shopping, cooking and portion control.	Restricted calories to 1200 or more based on weight using a low fat, low calorie diet. Participants learned to control physiological and psychological responding to food, as well as food labels, shopping, cooking and portion control	Healthy eating using choosemyplate.gov. Participants learned about food labels, shopping, cooking and portion control.
Self-monitoring	Hunger and craving	Food intake	Food intake, hunger and craving	None
Experiential learning	Participants brought meals and/or palatable foods to each session. Hunger and satiety was monitored in session during meals Exposures to highly craved foods were conducted in session while cravings were monitored.	None	Participants brought meals and/or palatable foods to each session. Hunger and satiety was monitored in session during meals Exposures to highly craved foods were conducted in session while cravings were monitored.	Mindfulness Activities
Physical activity prescription	Physical activity was prescribed to help regulate physiological and psychological responding to food cues. Actual program is the same as BWL.	Physical activity was prescribed to burn calories to assist in weight loss.	Physical activity was prescribed to burn calories to assist in weight loss, as well as to help regulate responding to food cues. Actual program is the same as BWL.	Physical activity was recommended for health and stress management. Same goal of weekly exercise was recommended.
Stimulus control	Focus was on tolerance and mastery of physiological/psychological arousal at restaurants and parties. Did not recommend avoiding any eating situations.	Recommended removing palatable energy dense foods from the home, and planning ahead for eating in restaurants and parties, and avoiding high-risk eating situations.	Tolerance and master of physiological and psychological arousal to food cues, removing palatable energy dense foods from the home, and minimizing and preparing for high-risk situations.	None
Goal setting	Goal setting focused on self-monitoring and practicing mastery and toleration of physiological/psychological arousal.	Goal setting focused on self-monitoring, and adherence to diet and physical activity.	Goal setting focused on self-monitoring (food intake, hunger and cravings) and adherence to diet and physical activity	None
Coping skills	Methods for managing psychological and physiological arousal. Discussed each week regarding mastery and tolerance of physiological/psychological arousal.	Discussed in terms of how to cope to reduce barriers to diet and physical activity adherence	Methods for managing psychological and physiological arousal. Discussed each week regarding mastery and tolerance of physiological/psychological arousal.	None
Other health issues	None	None	None	Sleep, stress