Adversity and resilience science最新文献

Centuries of historical oppression have targeted and undermined Indigenous foodways, which fundamentally disrupts the culture and wellness, yet decolonized, resilient, and transcendent Indigenist practices persist. The purpose of this research was to use the framework of historical oppression, resilience, and transcendence (FHORT) to understand foodway practices among Indigenous peoples. Given a limited understanding of how foodways may promote health and wellness, the focal research questions for this critical ethnographic inquiry were as follows: (a) How do participants describe Indigenist foodways? (b) How do Indigenist foodways reflect decolonized values and practices? and (c) How may Indigenist foodways be promotive for health and wellness? Data were drawn from 31 participants across a rural, reservation-based Southeast (SE) region and an urban Northwest (NW) region. Reconstructive data analysis revealed the following emergent themes: (a) Indigenous Values of Generosity Expressed Through Foodways: “It’s Always About Sharing, and Caring, and Loving, and Giving”; (b) Gardening, Subsistence, and Food Sharing: “You Bring Enough for Everybody to Share”; and (c) Decolonized Feasts and Foodways: “Everybody Pitch in and Help as Much as They Can.” Despite centuries of historical oppression, participants reported decolonized values, worldviews, and foodways that reflected unity, cooperation, sharing, and social cohesion and caring, which were promotive factors for family resilience, health, and cultural identification. This research provides promising pathways about how Indigenist foodways remain salient in daily and cultural life, reflect decolonized values and practices, and may be promotive for health and wellness within the natural world.

Early in the COVID-19 pandemic, there were limited options for eating away from home, obligating many US adults to prepare foods at home, a situation that provided an opportunity to examine relationships between food skills, resilience, and coping in the initial months of the pandemic. This research surveyed a convenience sample of adults (n = 134; 18–45 years of age) from the Phoenix Metropolitan area when a “stay at home” pandemic directive was mandated in the state of AZ. The study objective was to explore how food skills correlated to resilience and whether resilience directly related to the ability to manage oneself during this time. Previously validated measures for food skills and resiliency were utilized for the online questionnaire, which also included the question, “I was able to manage myself during the Coronavirus Pandemic.” The Spearman’s rank order correlation test and a linear, stepwise regression analysis were used to examine relationships between scores. Participants scored at the 77% percentile for total food skill proficiency, and at the 84th percentile for resilience. Both total food skills and resilience were correlated to the ability to self-manage during COVID-19 (r = 0.246 and r = 0.444, respectively; p ≤ 0.004). The stepwise linear regression model retained only the food skill domain “food selection and planning” as a significant predictor of resilience (standardized coefficient, 0.278; 99% CI [− 0.056, 0.414]; p < 0.05). These data suggest that resilience and food skills factored into participants’ ability to self-manage during the COVID-19 mandate, “stay at home.”