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Savoring: a new model of positive experience

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Bibliographische Detailangaben
Beteiligte Personen:	Bryant, Fred Boyd 1952- (VerfasserIn), Veroff, Joseph 1929- (VerfasserIn)
Format:	Buch
Sprache:	Englisch
Veröffentlicht:	Mahwah, New Jersey Lawrence Erlbaum Associates, Inc. [2007]
Schlagwörter:	Positive psychology Positive Psychologie
Links:	http://www.loc.gov/catdir/toc/ecip0610/2006007924.html http://www.loc.gov/catdir/enhancements/fy0704/2006007924-b.html http://www.loc.gov/catdir/enhancements/fy0704/2006007924-d.html http://www.loc.gov/catdir/enhancements/fy0704/2006007924-b.html http://www.loc.gov/catdir/enhancements/fy0704/2006007924-d.html http://www.gbv.de/dms/bowker/toc/9780805851205.pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029964361&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
Beschreibung:	Literaturverzeichnis: Seite 217-236. - *Hier auch später erschienene, unveränderte Nachdrucke.Unchanged reprints that were published later are included here.**
Umfang:	xv, 278 Seiten Diagramme
ISBN:	0805851194 0805851208

Internformat

MARC


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Datensatz im Suchindex

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adam_text	Savoring A NEW MODEL OF POSITIVE EXPERIENCE Fred B Bryant Loyola University Chicago Joseph VelroﬁE University of Michigan COUTÜUTS Permissions Preface MNQU IßWNI—l Concepts of Savoring: An Introduction Critical Issues for a Psychology of Savoring Toward a Model for Savoring Types of Savoring: Some Empirical Inroads Types of Savoring: An Integrative Conceptual View Savoring and Time Orientation Savoring and Human Concerns Enhancing Savoring Epilogue References Appendixes A: rut-nu our O Self-Report Items Assessing Perceived Control Over Positive and Negative Events and Perceived Control Over Positive and Negative Feelings in Response to Events (Bryant, I989) 237 : The Savoring Beliefs Inventory (881; Bryant, 2003) 240 : lnstructionsfor Scoring the Savoring Beliefs Inventory (SEI; Bryant, 2003) 242 : The Ways of Savoring Checklist (WOSC) 246 : Instructions for Scoring the Ways of Savoring Checklist (WOSC) 252 : The Children’s Savoring Beliefs Inventory (CSBI; Cafasso, 1994,- Cafasso, Bryant, e9- ]ose 1994) 255 : Instructions for Scoring the Children’s Savoring Beliefs Inventory (CSBI; Cafasso, I994; Cafasso, Bryant, 6‘ lose, I994) 257 Author Index Subject Index I98 vii
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institution	BVB
isbn	0805851194 0805851208
language	English
lccn	2006007924
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physical	xv, 278 Seiten Diagramme
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publisher	Lawrence Erlbaum Associates, Inc.
record_format	marc
spellingShingle	Bryant, Fred Boyd 1952- Veroff, Joseph 1929- Savoring a new model of positive experience Positive psychology Positive Psychologie (DE-588)7529822-3 gnd
subject_GND	(DE-588)7529822-3
title	Savoring a new model of positive experience
title_auth	Savoring a new model of positive experience
title_exact_search	Savoring a new model of positive experience
title_full	Savoring a new model of positive experience Fred B. Bryant (Loyola University Chicago), Joseph Veroff (University of Michigan)
title_fullStr	Savoring a new model of positive experience Fred B. Bryant (Loyola University Chicago), Joseph Veroff (University of Michigan)
title_full_unstemmed	Savoring a new model of positive experience Fred B. Bryant (Loyola University Chicago), Joseph Veroff (University of Michigan)
title_short	Savoring
title_sort	savoring a new model of positive experience
title_sub	a new model of positive experience
topic	Positive psychology Positive Psychologie (DE-588)7529822-3 gnd
topic_facet	Positive psychology Positive Psychologie
url	http://www.loc.gov/catdir/toc/ecip0610/2006007924.html http://www.loc.gov/catdir/enhancements/fy0704/2006007924-b.html http://www.loc.gov/catdir/enhancements/fy0704/2006007924-d.html http://www.gbv.de/dms/bowker/toc/9780805851205.pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029964361&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT bryantfredboyd savoringanewmodelofpositiveexperience AT veroffjoseph savoringanewmodelofpositiveexperience

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