Satisfaction with life and with food-related life in central Chile / Satisfacción con la vida y la alimentación en la zona central de Chile

BACKGROUND: Eating is one of the most frequent human behaviors, but there are few studies that relate eating and subjective well-being. Typologies of people were distinguished and characterized according to their level of satisfaction with life and food in central Chile. METHOD: A survey was applied to a sample of 1,277 people in the main municipalities of this area, distributed proportionally by municipality. The questionnaire included the SWLS scales (Satisfaction with Life Scale), SWFL (Satisfaction with Food-related Life), Health-Related Quality of Life Index (HRQOL), Subjective Happiness Scale (SHS), and respondents' demographic characteristics and eating habits were also ascertained. RESULTS: Using hierarchical cluster analysis, three typologies were distinguished with significant differences in the scores on the SWLS, SWFL, SHS, self-perception of health, days with physical or mental problems in the last month, sociodemographic characteristics and frequency with which the family eats together. CONCLUSIONS: The results suggest that a higher level of general subjective well-being, and eating is associated with better health, greater family interaction around meals, higher levels of happiness, and with some sociodemographic characteristics

ANTECEDENTES: la alimentación es uno de los comportamientos humanos más frecuentes, pero aun son escasos los estudios que relacionan la alimentación y el bienestar subjetivo. Se distinguieron y caracterizaron tipologías según su nivel de satisfacción con la vida y con la alimentación en la zona central de Chile. MÉTODO: se aplicó una encuesta a una muestra de 1.277 personas de las principales comunas de esta zona, distribuidas proporcionalmente por comuna. El cuestionario incluyó las escalas SWLS (Satisfaction with Life Scale), SWFL (Satisfaction with Food-related Life), el índice de calidad de vida relativo a la salud (ICVRS), la escala de felicidad subjetiva (SHS) y, se consultaron características demográficas y hábitos alimentarios de los encuestados. RESULTADOS: mediante análisis de conglomerados jerárquicos se distinguieron tres tipologías con diferencias significativas en los puntajes de la SWLS, SWFL, SHS, auto percepción de la salud, días con problemas físicos o mentales en el último mes, características sociodemográficas y en la frecuencia de comidas junto a la familia. CONCLUSIONES: los resultados sugieren que un mayor nivel de bienestar subjetivo general y con la alimentación se asocia con una mejor salud, superior interacción familiar en torno a la comida, mayor nivel de felicidad y con algunas características sociodemográficas

Satisfaction with life and with food-related life in central Chile.

BACKGROUND: Eating is one of the most frequent human behaviors, but there are few studies that relate eating and subjective well-being. Typologies of people were distinguished and characterized according to their level of satisfaction with life and food in central Chile. METHOD: A survey was applied to a sample of 1,277 people in the main municipalities of this area, distributed proportionally by municipality. The questionnaire included the SWLS scales (Satisfaction with Life Scale), SWFL (Satisfaction with Food-related Life), Health-Related Quality of Life Index (HRQOL), Subjective Happiness Scale (SHS), and respondents' demographic characteristics and eating habits were also ascertained. RESULTS: Using hierarchical cluster analysis, three typologies were distinguished with significant differences in the scores on the SWLS, SWFL, SHS, self-perception of health, days with physical or mental problems in the last month, sociodemographic characteristics and frequency with which the family eats together. CONCLUSIONS: The results suggest that a higher level of general subjective well-being, and eating is associated with better health, greater family interaction around meals, higher levels of happiness, and with some sociodemographic characteristics.

[Motivation perception measurement of intermediate directors in three complex hospitals of the Region of the Maule, Chile]. / Percepción de la motivación de los directivos intermedios en tres hospitales de la Región del Maule, Chile.

OBJECTIVE: In this work, a questionnaire was designed and perceptions of motivation and demotivation of middle managers in three hospitals in the Region del Maule, Chile were measured. MATERIAL AND METHODS: The fieldwork was carried out between September and October, 2006. A questionnaire that included 57 statements to measure attitude was administered and qualified according to a five-point Likert-type scale. The population studied included l25 professionals that supervise roughly 3 800 employees. RESULTS: Ten variables were identified, 5 motivational and 5 demotivational. Notable among the motivational variables are vocation and service-oriented spirit; among the demotivational variables are lack of recognition and commitment. DISCUSSION: It is affirmed that both motivational variables as well as demotivational variables are essentially qualitative and that economic and salary variables are less relevant and less hierarchical.

Percepción de la motivación de los directivos intermedios en tres hospitales de la Región del Maule, Chile / Motivation perception measurement of intermediate directors in three complex hospitals of the Region of the Maule, Chile

OBJETIVO: En este trabajo se diseña un cuestionario y se cuantifican las percepciones de motivación-desmotivación de los jefes intermedios de tres hospitales de la Región del Maule, Chile. MATERIAL Y MÉTODOS: El trabajo de campo se realizó entre septiembre y octubre de 2006, se aplicó un cuestionario con 57 afirmaciones de medición de actitudes que se calificó de acuerdo con una escala tipo Likert de cinco puntos. La población objeto de la investigación fue de 125 profesionales bajo cuya supervisión se encuentran alrededor de 3 800 funcionarios. RESULTADOS: Se identificaron 10 variables, cinco motivacionales y cinco desmotivacionales. Entre las primeras destacan vocación y espíritu de servicio; entre las segundas falta de reconocimiento y falta de compromiso. DISCUSIÓN: Se confirma que tanto las variables motivacionales como las desmotivacionales son esencialmente cualitativas y que las variables económica y de sueldos son menos relevantes y de inferior jerarquía.

OBJECTIVE: In this work, a questionnaire was designed and perceptions of motivation and demotivation of middle managers in three hospitals in the Region del Maule, Chile were measured. MATERIAL AND METHODS: The fieldwork was carried out between September and October, 2006. A questionnaire that included 57 statements to measure attitude was administered and qualified according to a five-point Likert-type scale. The population studied included l25 professionals that supervise roughly 3 800 employees. RESULTS: Ten variables were identified, 5 motivational and 5 demotivational. Notable among the motivational variables are vocation and service-oriented spirit; among the demotivational variables are lack of recognition and commitment. DISCUSSION: It is affirmed that both motivational variables as well as demotivational variables are essentially qualitative and that economic and salary variables are less relevant and less hierarchical.