Aim 1: A) To examine and compare how food responsivity and impulsivity are associated with neural response to food images. B) To examine and compare how food responsivity and impulsivity are related to weight retention at 1 y postpartum. Data Analyses for Aim 1A and 1B: The model will have five regressors of interest: 1) high palatable sweet cue, 2) high palatable savory cue 3) low palatable sweet cue 4) low palatable savory cue 5) water cue. An omnibus F test will be used to assess differences between cue regressors. Parameter estimates will be extracted from significant clusters. Food responsivity will be modeled as a how many button presses in total was made before the subject stopped. Impulsivity will be calculated using the stop signal reaction time (SSRT). While there are multiple approaches to calculating SSRT, we will calculate ours based on the quantile method, which has been shown by Dr. Poldrack’s team to be reliable and robust against violations of assumptions in the horse-race model 49,50. For aim A1, the parameter estimates will be regressed against SSRT and food responsivity. For aim A2, we will create an interaction term between food responsivity and SSRT. Repeated measures analysis of covariance will be used to assess the relationship between weight gain at one year and the independent variables, parameter estimates, SSRT, food responsivity, and the SSRTxfood responsivity interaction term.