Can Helping Others Help Oneself? Reflections on Altruism, Health, and Well-Being

2012 ◽  
pp. 151-163
Author(s):  
Carolyn E. Schwartz
Author(s):  
John M. Carroll ◽  
Mary Beth Rosson

The authors present a socio-technical design that illustrates how a community network health intervention can mobilize human resources across social boundaries and enhance health and well-being for people on both sides of the boundary. They specifically address how to reduce the barriers to social engagement experienced by autistic individuals who want more supportive life opportunities. The authors focus on the social milieu of an American college town, on traditional town-gown boundaries, and on possibilities for integrating social resources within this context. Their design adopts community networking to not only connect autistic persons living within an existing social milieu (university undergraduates; local autistic children and their families), but also to integrate individuals across milieus. The key design idea is that facilitating cross-milieu interactions can initiate and sustain a virtuous cycle of being helped by helping others.


2008 ◽  
Vol 10 (4) ◽  
pp. 431-448 ◽  
Author(s):  
Carolyn E. Schwartz ◽  
Penelope M. Keyl ◽  
John P. Marcum ◽  
Rita Bode

2019 ◽  
Vol 3 (Supplement_1) ◽  
pp. S234-S235
Author(s):  
William E Haley ◽  
Karl Pillemer

Abstract Older adults are often involved in prosocial behaviors including volunteering, informal assistance to family members, or extensive caregiving for family with chronic disease or disability. Many studies find that volunteering and providing informal support can enhance health and well-being, but family caregiving has generally been characterized as being highly stressful and harmful to health and well-being. Recent research has suggested that involvement in prosocial activities, including caregiving, can actually build resilience and buffer the impacts of stress, and that the commonalities across different types of prosocial behaviors in older adults deserve greater attention. This symposium brings together researchers who are using innovative methods to study prosocial behaviors, including measuring daily experiences and their linkages with affect, epidemiological methods, and use of health outcomes including serum biomarkers of inflammation and immunity, activity tracking, and mortality. Results across the presentations show that the effects of helping others can be considered as mixed blessings, with potentially harmful and helpful effects depending on contextual factors. Factors including a history of adverse childhood experiences, and dementia caregiving, can create particular challenges. The Discussant, Dr. Karl Pillemer, will discuss implications for future research on volunteering, informal assistance to family, and family caregiving. He will also address ways that gerontological researchers can present a more balanced public narrative about how stressful experiences such as caregiving can produce not only negative affect, but also potentially positive health benefits, resilience to stress, and personal growth.


2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer

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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