De psychologie van arbeid en gezondheid: verleden, heden en toekomst

2004 ◽  
Vol 17 (5) ◽  
Author(s):  
Wilmar Schaufeli
Keyword(s):  
Health Psychology ◽  
Occupational Health ◽  
Well Being ◽  
Social Psychological ◽  
Occupational Health Psychology ◽  
Institutional Climate ◽  
Optimal Functioning ◽  
Future Challenges ◽  
Long Time ◽  
Health And Well Being

Occupational Health Psychology: past, present and future Occupational Health Psychology: past, present and future Wilmar Schaufeli, Gedrag & Organisatie, Volume 17, October 2004, nr. 5, pp. 327-341 Occupational Health Psychology (OHP) concerns studying and improving employees' health and well-being. Although some psychologists pioneered the field a long time ago, OHP emerged relatively recent in the 1990s. The Netherlands have played an important role in its development, since OHP found a fertile soil in the country's legal, political, social, psychological, and institutional climate. In view of both external (i.e. societal) and internal (i.e. scientific) developments the future of OHP research is described. In particular, some important results and future challenges of five different types of research are discussed: explanatory, descriptive, tool development, intervention and organizational change research, respectively. The article concludes with the observation that the current 'negative' approach of OHP that focuses on unhealthiness, unwell-being and malfunctioning is evolving towards a more 'positive' approach that focuses on health, well-being and optimal functioning.

Occupational Health Psychology

2019 ◽  
Author(s):  
Sharon Clarke
Keyword(s):  
Health Psychology ◽  
Occupational Health ◽  
Organizational Factors ◽  
Well Being ◽  
Work Conditions ◽  
Work Life ◽  
Quality Of Work Life ◽  
Theoretical Development ◽  
Occupational Health Psychology ◽  
Health And Well Being

Occupational health psychology is concerned with improving the quality of work life and protecting and promoting the safety, health, and well-being of workers. Research and theoretical development in this area of psychology has focused on a number of core areas, particularly the study of workplace stress, health and safety at work, workplace aggression and bullying, work–life balance, and impact of the organization of work on health and well-being, including flexible work and new technology. Researchers have devoted attention to understanding the causes and mechanisms linking work design and organizational factors to health, safety, and well-being in the workplace, as well as developing interventions to improve work conditions and promote well-being. While much of this work has focused on alleviating negative effects (e.g., preventing disease and injury and reducing stress symptoms), positive psychology has influenced researchers to examine motivating effects that create the conditions for personal growth and learning (e.g., job crafting, thriving at work, and work engagement).

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

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