Stress, Resilience, and Healthy Relationships with Food and Family

This innovative book applies theories of health-related behavior change and habit formation across the lifespan, with particular emphasis on the contribution of resilience to healthy living. It examines the ways in which adversity and resilience contribute to the formation and maintenance of health-related change across family generations. The book provides a multidisciplinary approach to studying the complexities of individual, parental, and family decision making in building healthy habits, seeking information, and making behavior change in the context of lived risk and resilience.

Key areas of coverage include:

• The contribution of adverse and protective childhood experiences, including historical and generational trauma, to our adult health behaviors.
• Multidimensional considerations for the development of healthy eating habits and the prevention of obesity early in the lifespan.

• The development of disordered eating within the context of historically marginalized groups.

  Stress, Resilience, and Healthy Relationships with Food and Family is an essential resource for researchers, professors, and graduate students as well as clinicians, professionals, and policymakers in the fields of developmental, pediatric, and health psychology, parenting and family studies, infant mental health, nutrition, and all interrelated disciplines.

  Applies theories of behavior change and habit formation across the lifespan, emphasizing resilience and healthy living Examines the ways in which trauma and resilience contribute to health-related changes across family generations Explores individual, parent, and family decision making in forming healthy habits in the context of risk and resilience

  Autorentext

Ginger Welch, Ph.D., is a clinical professor of human development and family science at Oklahoma State University, where her work is focused on community outreach. She is an Associate Director for Community Outreach for the OSU Center for Family Resilience, and a pediatric psychologist on the Pediatric Obesity ECHO program. Her research interests include early childhood mental health and maternal and child health. Dr. Welch is an editor of a previous family resilience volume.

Amanda W. Harrist, Ph.D., is an emeritus professor of human development and family science at Oklahoma State University. She was an Associate Director for Community Outreach for the OSU Center for Family Resilience for 13 years and an Administrative Core member, Center for Integrative Research on Childhood Adversity, and NIH COBRE center for 6 years. Her research centers on the family and peer contexts of development of children's social competence and maladjustment, particularly as exhibited in preschool and the early years of school. Dr. Harrist and colleagues have developed a Family Resilience Model, and she has been series editor or editor for the Volumes 1-7 in the Emerging issues in family and individual resilience book series.

Haley Hall, MS, RD/LD, is a registered dietitian specializing in pediatric nutrition, with a focus on children who have experienced adversity. She works in private practice and serves as the registered dietitian for the Pediatric Obesity ECHO program. Currently, Ms. Hall is pursuing a doctoral degree in Human Development and Family Science at Oklahoma State University, where she is a research assistant for the Center for Family Resilience. Her research focuses on biopsychosocial factors that impact pediatric nutrition.

Inhalt

Chapter 1. ACEs and PACEs: Understanding and Changing the Dynamic Interplay of Food, Family, and Stress.- Chapter 2. The Role of Epigenetics and Early Life Adversity in the Development of Obesity: Clinical and Animal Studies Perspective.- Chapter 3. Parent Information Seeking and Use Regarding Infant and Toddler Nutrition Topics: A Conceptual Model and Empirical Example of Information Behavior.- Chapter 4. Food, Eating Behavior, and Obesity Prevention.- Chapter 5. Disordered Eating and Resilience in Trans and Gender Diverse Populations: Current State of the Field.- Chapter 6. Can Food Environments Make or Break Healthy Eating Habits?.