Conductas de afrontamiento, su relación con el sufrimiento y la repercusión en el estado de ánimo para el planteamiento de estrategias de afrontamiento saludables en la vida laboral de un grupo de chefs en la ciudad de Quito.
Tesis
Materias > Psicología
Universidad Europea del Atlántico > Docencia > Trabajos finales de Máster
Universidad Internacional Iberoamericana México > Docencia > Trabajos finales de Máster
Cerrado
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La gastronomía es, sin duda un mundo de perfección, reconocimiento e innovación constante la cual nosotros como espectadores la vemos desde los platillos, sabores y presentaciones. Sin embargo, no consideramos que hay detrás de todo ello, debido a que se muestra invisible a nuestros ojos. Largas jornadas laborales, gritos y castigos, malos hábitos alimenticios, pocas horas de sueño, la búsqueda de formas poco saludables para rendir día a día es lo que se oculta detrás de las cocinas.En este estudio tiene como objetivo desarrollar estrategias de afrontamiento saludable para ello se tomará como arista principal las conductas adaptativas poco saludables de los profesionales de la gastronomía, las cuales se han generado como producto de su vida laboral. Se analizará el deterioro de las áreas: familiar, social, salud y emocional tomando esta última como consecuencias del detrimento de las conductas antes mencionadas. Para ello se utilizará una metodología mixta de carácter exploratorio de corte transversal aplicada a 6 profesionales a través de pruebas psicológicas y entrevistas semiestructuradas.La información obtenida permitió identificar conductas adaptativas poco saludables que llevan en común los participantes del estudio, en base a estas se planteó, por medio de técnicas y estrategias de orden cognitivo conductual, propósitos de cambio de aquellas conductas poco saludables e implementación de nuevas estrategias con la finalidad de mejorar el estado de ánimo de los participantes y fortalecer las áreas afectadas por dichas conductas.Con la aplicación de las técnicas y estrategias establecidas de pudo descubrir un cambio significativo en el estado de ánimo de aquellos participantes que tenían los niveles más bajos, además se vio mayor interés el fortalecer el área de salud en relación al área social y familiar. En definitiva, se logró identificar la relación de las conductas adaptativas poco saludables con el estado de ánimo bajo de los profesionales de la gastronomía.
metadata
Silva Silva, Nathaly Michelle
mail
nat_michi.95@hotmail.com
(2022)
Conductas de afrontamiento, su relación con el sufrimiento y la repercusión en el estado de ánimo para el planteamiento de estrategias de afrontamiento saludables en la vida laboral de un grupo de chefs en la ciudad de Quito.
Masters thesis, SIN ESPECIFICAR.
Resumen
La gastronomía es, sin duda un mundo de perfección, reconocimiento e innovación constante la cual nosotros como espectadores la vemos desde los platillos, sabores y presentaciones. Sin embargo, no consideramos que hay detrás de todo ello, debido a que se muestra invisible a nuestros ojos. Largas jornadas laborales, gritos y castigos, malos hábitos alimenticios, pocas horas de sueño, la búsqueda de formas poco saludables para rendir día a día es lo que se oculta detrás de las cocinas.En este estudio tiene como objetivo desarrollar estrategias de afrontamiento saludable para ello se tomará como arista principal las conductas adaptativas poco saludables de los profesionales de la gastronomía, las cuales se han generado como producto de su vida laboral. Se analizará el deterioro de las áreas: familiar, social, salud y emocional tomando esta última como consecuencias del detrimento de las conductas antes mencionadas. Para ello se utilizará una metodología mixta de carácter exploratorio de corte transversal aplicada a 6 profesionales a través de pruebas psicológicas y entrevistas semiestructuradas.La información obtenida permitió identificar conductas adaptativas poco saludables que llevan en común los participantes del estudio, en base a estas se planteó, por medio de técnicas y estrategias de orden cognitivo conductual, propósitos de cambio de aquellas conductas poco saludables e implementación de nuevas estrategias con la finalidad de mejorar el estado de ánimo de los participantes y fortalecer las áreas afectadas por dichas conductas.Con la aplicación de las técnicas y estrategias establecidas de pudo descubrir un cambio significativo en el estado de ánimo de aquellos participantes que tenían los niveles más bajos, además se vio mayor interés el fortalecer el área de salud en relación al área social y familiar. En definitiva, se logró identificar la relación de las conductas adaptativas poco saludables con el estado de ánimo bajo de los profesionales de la gastronomía.
| Tipo de Documento: | Tesis (Masters) |
|---|---|
| Palabras Clave: | Conductas adaptativas, Cognitivo Conductual, Gastronomía, Estrategias de afrontamiento. |
| Clasificación temática: | Materias > Psicología |
| Divisiones: | Universidad Europea del Atlántico > Docencia > Trabajos finales de Máster Universidad Internacional Iberoamericana México > Docencia > Trabajos finales de Máster |
| Depositado: | 13 Dic 2023 23:30 |
| Ultima Modificación: | 13 Dic 2023 23:30 |
| URI: | https://repositorio.unini.edu.mx/id/eprint/2355 |
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