Sample. We selected 170 students with low EA (based on
the 50th percentile for EA scores) from a prescreening survey
that included the consumer emotional intelligence scale
(CEIS; Kidwell, Hardesty, and Childers 2008) because these
people are most at risk of poor food choices. We randomly
assigned participants to one of six (28 in EA training, 28 in
perceiving emotion training, 26 in facilitating emotion training,
27 in understanding emotion training, 29 in managing
emotion training, and 32 in the control) between-subjects
conditions