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81; scale mean = 42.15; SD = 6.95; and item mean is 3.51. 2.6. Data Analysis Analysis of demographic and clinical data was undertaken on the whole data set and by group. Initial analysis of variables ascertained distribution. Skewness and kurtosis were calculated and examined against a cut-off of ��1.96. Questionnaire variables, with the exception of ��high-fat combined�� (which encompassed participant liking responses to the High Fat Low Sugar and High glycogenolysis Fat High Sugar foods), were normally distributed. Intervention effects were assessed by comparing differences between surgery participants in the intervention group to the control group in terms of their hedonic thoughts about food and subsequent weight loss at 3 months of follow-up. A range of tests were used as appropriate including t-tests, Mann-Whitney test, chi-square test, correlation analysis, and ANCOVA. 3. Results Group characteristics are provided in Table 1. No systematic differences between the experimental conditions are apparent on age, BMI, gender, surgery type, time check details since surgery, or weight loss since surgery. The mean BMI of all participants based on self-report height and weight was 36.98 (SD = 11.41) with a range of 20.7�C66.8. Participant mean age was 43.17 (SD = 10.09). Participants had undertaken surgery on average 23.83 months previously (SD = 28.14) with an average weight loss of 41.56kg (SD = 27.93). The majority of participants had undertaken RNY gastric bypass surgery. Table 1 Group characteristics of experimental conditions. 4. Impact of the Intervention The immediate impact of the intervention on hedonic thoughts, self-efficacy, behavioural intentions, and subsequent 3-month weight loss is shown in Table 2. Table 2 Intervention effects on hedonic thoughts and weight loss. The intervention group had significantly lower scores with respect to the Power of Food aggregate (t(84) = 1.61, P selleck products ��food present�� (t(84) = 2.10, P