Young adults' use of emotional food memories to build resilience
Young adults' use of emotional food memories to build resilience
复制标题
年轻人利用情感食物记忆来增强适应力
DOI：
10.1016/j.appet.2017.01.036
复制
发表时间：
2017
期刊：
影响因子：
5.4
通讯作者：
F. Mårtensson
中科院分区：
文献类型：
--
作者：
E. V. Essen;F. Mårtensson
本研究的总体目标是专门调查年轻人如何利用与童年时期“重要他人”相关的情感关系食物记忆，试图在这一时期建立弹性并解决发展任务。一个理论样本的三个半结构化的采访，从一个更大的样本30个年轻人在瑞典的采访形成了分析的基础上，由一个现象学为导向的批判性叙事分析的步骤。研究结果说明了在年轻人的一生中，与食物的关系如何演变的三个不同的总体方向：一种关系由1）积极的情感食物记忆主导，与使用食物作为安全基础有关，2）消极的情感食物记忆与a）情感上专注于食物或B）忽视食物有关。结果表明，与积极情绪相关的食物相关的内化记忆可以用来帮助年轻人适应和更好地管理发展压力，从而建立弹性。与负面情绪相关的内化食物记忆会导致脆弱性，但也会成为一个人重建的对象。讨论了使用食品实践来发展弹性和健康生活方式的影响和潜在风险。
The overall aim of this study is to specifically investigate how young adults make use of emotional-relational food memories related to “significant others” during childhood when trying to build resilience and solve developmental tasks in this period of life. A theoretical sample of three semi-structured interviews drawn from a larger sample of 30 interviews with young adults in Sweden formed the basis for analysis, guided by the steps of a phenomenologically oriented critical narrative analysis. The results illustrate three different overall directions in how the relationship to food can evolve throughout life among young adults: a relationship dominated by 1) positive emotional food memories associated with the use of food as a secure base and 2) negative emotional food memories associated with either a) being emotionally preoccupied with food or b) dismissing food. The results suggest that internalised memories related to food associated with positive emotions can be used to build resilience, by helping young people to adapt and better manage developmental stress. Internalised food memories related to negative emotions can cause vulnerability, but also become the object of a person's reconstruction. The implications and potential risks of using food practice for developing resilience and a healthy lifestyle are discussed.
影响因子：
5.4
作者：
S. Andersen;Serena Chen
通讯作者：
S. Andersen;Serena Chen
影响因子：
16.4
作者：
Fredrickson, BL
通讯作者：
Fredrickson, BL