University of Twente Student Theses
Daily Savouring as a Possible Resource of Resilience: Decreasing the Intensity of Negative Affect and Unpleasurable Events in Daily Life An Experience Sampling Study
Koop, N. (2022) Daily Savouring as a Possible Resource of Resilience: Decreasing the Intensity of Negative Affect and Unpleasurable Events in Daily Life An Experience Sampling Study.
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| Abstract: | Background: Past research mostly focused on the positive emotion regulation strategy savouring as a trait measure and its significant association with positive affect and events. However, interventional studies highlighted the importance of the use of savouring to decrease daily negative affect. Additionally, it was found that savouring and resilience were positively correlated. It is, therefore, conceivable that savouring in daily life acts as a factor of resilience buffering the intensities of negative affect and unpleasurable events. Thus, the current study aims to investigate the association between trait resilience and momentary savouring, as well as the moderation effect of trait resilience on the association between savouring and negative affect in daily life. Lastly, to investigate the possible buffering effect of savouring, its moderation role on the association between negative affect and unpleasurable events in daily life will be assessed. Method: Experience sampling was the method of the current study. Participants (N = 59) answered four questionnaires daily over a period of 14 consecutive days assessing state measures of negative affect, unpleasurable events and savouring. Besides, one baseline questionnaire assessed trait measures of depressive symptoms, resilience, and savouring the moment. Analyses were conducted using linear mixed models and bivariate correlations. Results: Bivariate correlation of trait resilience and momentary savouring was weak, positive and significant (r = .28, p < .05). Trait resilience weakly and positively moderated the negative association between momentary savouring and negative affect (ß = .03, p < .05). Momentary savouring weakly and negatively moderated the association between unpleasurable events and momentary negative affect (ß = -.08, p < .001). Conclusion: The study showed that higher scores of trait resilience associate with higher scores in the use of momentary savouring in daily life and vice versa. Additionally, resilience moderated the association between momentary savouring and momentary negative affect, implying that both – savouring in daily life and resilience – help to decrease negative emotions. This is in line, with savouring moderating the association between unpleasurable events and negative affect in daily life. It is likely that savouring acts as a resource of resilience in buffering negative impacts of negative emotions and events. |
| Item Type: | Essay (Bachelor) |
| Faculty: | BMS: Behavioural, Management and Social Sciences |
| Subject: | 77 psychology |
| Programme: | Psychology BSc (56604) |
| Link to this item: | https://purl.utwente.nl/essays/91656 |
| Export this item as: | BibTeX EndNote HTML Citation Reference Manager |
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