Two single-item measures were used to assess eating-related distress of patients. One item was about satisfaction with and enjoyment from food, which was selected from the Chinese version of the validated McGill Quality of Life questionnaire [26]. The other item was about distress level related to diet, which is modified based on the item format of the validated Symptom Assessment Scale [27]. These two items were scored on a 0–10 scale, with higher scores indicating more eating-related concerns.

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