Authors:
Henriett NagyDepartment of Personality and Health Psychology, Faculty of Education and Psychology, Institute of Psychology, ELTE Eötvös Loránd University, Budapest, Hungary

Search for other papers by Henriett Nagy in
Current site
Google Scholar
PubMed
Close
,
Tímea MagyaródiDepartment of Personality and Health Psychology, Faculty of Education and Psychology, Institute of Psychology, ELTE Eötvös Loránd University, Budapest, Hungary

Search for other papers by Tímea Magyaródi in
Current site
Google Scholar
PubMed
Close
,
András VarghaDepartment of Personality and Health Psychology, Faculty of Education and Psychology, Institute of Psychology, ELTE Eötvös Loránd University, Budapest, Hungary
Department of Personality and Health Psychology, Faculty of Humanities and Social Sciences, Institute of Psychology, Károli Gáspár University of the Reformed Church in Hungary, Budapest, Hungary

Search for other papers by András Vargha in
Current site
Google Scholar
PubMed
Close
, and
Attila OláhDepartment of Personality and Health Psychology, Faculty of Education and Psychology, Institute of Psychology, ELTE Eötvös Loránd University, Budapest, Hungary

Search for other papers by Attila Oláh in
Current site
Google Scholar
PubMed
Close
View More View Less
Open access

Background: The Savoring Beliefs Inventory (SBI) has been widely used to measure attitudes towards savoring positive experiences. Aim: Our aim was to develop a short yet reliable and valid form of the inventory for use in circumstances where the application of the full form is not feasible. Methods: We used two separate samples in our cross-sectional research. We used convenient and snowball sampling methods. One sample (n = 3.782, males: 274, females: 3.485, gender not identified: 23, ages ranged from 18 to 86 years, mean: 43.6 years, SD = 13.7 years) completed the original SBI, which consists of 24 items, while the second (n = 825, males: 112, females: 713, ages ranged from 18 to 100, mean: 41.4 years, SD = 11.1 years) completed a shortened form, consisting of 10 items. In the second study, participants also completed other well-being measures so that we could assess external validity. Results: According to our results, the 10-item short form of the SBI has sound psychometric properties that are comparable to those obtained using the full form. Cronbach’s alpha values of initial scale = savoring via anticipation: 0.86, savoring the moment: 0.84, savoring via reminiscence: 0.84; reduced scale = savoring via anticipation: 0.85, savoring the moment: 0.81, savoring via reminiscence: 0.81. The fit indices show that the ten-item, 3-factor model was confirmed (RMSEA: 0.060, CI90: 0.049, pClose: 0.07, CFI: 0.966, TLI: 0.952, SRMR: 0.027). The external validity of the SBI (10) was also demonstrated. Conclusion: The Short Savoring Beliefs Inventory has got appropriate psychometric properties, therefore it can be used in future studies about a Hungarian population.

Elméleti háttér: A Savoring Hiedelmek Kérdőív (Savoring Beliefs Inventory, SBI) a pozitiv élmények élvezetével kapcsolatos hiedelmek széleskörűen használt mérőeszköze. Célkitűzés: Célunk a kérdőív egy rövid változatának kialakítása volt, amely megbízható és valid módon méri a savoring hiedelmeket, olyan körülmények között is, amikor a kérdőív hosszú változatának alkalmazása nem kivitelezhető vagy kényelmes . Módszerek: Két különálló mintán végeztünk keresztmetszeti kutatásokat, kényelmi mintavétel alkalmazásával. Az első minta résztvevői az eredeti 24 tételből álló SBI kérdőívet töltötték ki (n = 3.782, férfi: 274 fő, nő: 3.485 fő, nincs adat a nemre vonatkozóan: 23 fő, életkor: 18-tól 86-ig, átlag: 43,6 év, SD = 13,7 év). A második minta résztvevői a rövidített 10 tételből álló kérdőív tételeire válaszoltak (n = 825, férfi: 112 fő, nő: 713 fő, életkor 18-tól 100-ig, átlag: 41,4 év, SD = 11,1 év). Ebben a kutatásban további jóllét kérdőívek is felvételre kerültek, ami lehetővé tette a validitás tesztelését. Eredmények: Az eredményeink szerint az SBI kérdőív 10-tételből álló rövid verziója ugyanolyan jó megbízhatósági mutatókkal rendelkezik, mint az eredeti kérdőív. (Az eredeti kérdőív Cronbach-α értékei a következők: Várakozás: 0,86, A pillanat élvezete: 0,84, Emlékezés: 0,84; a rövid változat Cronbach-α értékei pedig: Várakozás: 0,85, A pillanat élvezete: 0,81, Emlékezés: 0,81. Az illeszkedési mutatók a 10 tételes verzió esetében is megerősítik a 3-faktoros struktúrát (RMSEA: 0,060; CI90: 0,049; pClose: 0,07; CFI: 0,966; TLI: 0,952; SRMR: 0,027). Következtetések: Eredményeink támogatják a rövid verzió érvényességét is. Következtetés: A Rövid Savoring Hiedelmek kérdőív rövid változata megfelelő pszichometriai mutatókkal rendelkezik, ezért alkalmazható a jövőbeli magyar nyelvű kutatásokban.

  • Ayikwa, L. C., De Jager, J. W., & Van Zyl, D. (2019). Enhancing the theory of planned behaviour by incorporating social marketing behavioural enhancers: A first VS second order confirmatory factor analysis approach. Journal of Economics and Behavioral Studies, 11(1(J)), 139151.

    • Search Google Scholar
    • Export Citation
  • Bartram, D., Berberoglu, G., Grégoire, J., Hambleton, R., Muniz, J., & van de Vijver, F. (2018). ITC Guidelines for translating and adapting tests (2nd ed.). International Journal of Testing, 18(2), 101134.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Bryant, F. B. (1989). A four-factor model of perceived control: Avoiding, coping, obtaining, and savoring. Journal of Personality, 57(4), 773797.

    • Search Google Scholar
    • Export Citation
  • Bryant, F. B. (2003). Savoring Beliefs Inventory (SBI): A scale for measuring beliefs about savouring. Journal of Mental Health, 12(2), 175196.

    • Search Google Scholar
    • Export Citation
  • Bryant, F. B., Chadwick, E. D., & Kluwe, K. (2011). Understanding the processes that regulate positive emotional experience: unsolved problems and future directions for theory and research on savoring. International Journal of Wellbeing, 1(1), 107126.

    • Search Google Scholar
    • Export Citation
  • Bryant, F. B., & Veroff, J. (2007). Savoring: A new model of positive experience. Mahwah, NJ: Lawrence Erlbaum Associates.

  • Cafasso, L. L. (1994). Uplifts and hassles in the lives of young adolescents. Loyola University of Chicago, Chicago.

  • Cafasso, L. L., Bryant, F. B., & Jose, P. R. (1994). A scale for measuring children’s savoring beliefs. In 102nd annual American Psychological Association convention. Los Angeles CA.

    • Search Google Scholar
    • Export Citation
  • Csikszentmihalyi, M., & Hunter, J. (2003). Happiness in everyday life: The uses of experience sampling. Journal of Happiness Studies, 4, 185199.

    • Search Google Scholar
    • Export Citation
  • Diener, E., Wirtz, D., Toy, W., Kim-Prieto, C., Choi, D., Oishi, S., Biswas-Diener, R. (2010) New well-being measures: Short scales to assess flourishing and positive negative feelings. Social Indicators Research, 97(2), 143156.

    • Search Google Scholar
    • Export Citation
  • Eisner, L. R., Johnson, S. L., & Carver, C. S. (2009). Positive affect regulation in anxiety disorders. Journal of Anxiety Disorders, 23(5), 645649.

    • Search Google Scholar
    • Export Citation
  • Ford, J., Klibert, J. J., Tarantino, N., & Lamis, D. A. (2017). Savouring and self-compassion as protective factors for depression. Stress and Health, 33(2), 119-128.

    • Search Google Scholar
    • Export Citation
  • Fredrickson, B. L., Cohn, M. A., Coffey, K. A., Pek, J., & Finkel, S. M. (2008). Open hearts build lives: positive emotions, induced through loving-kindness meditation, build consequential personal resources. Journal of Personality and Social Psychology, 95(5), 10451062.

    • Search Google Scholar
    • Export Citation
  • Gable, S. L., & Haidt, J. (2005). What (and why) is positive psychology? Review of General Psychology, 9(2), 103110.

  • Görgényi, J. (2012). A poszttraumás növekedés és flourishing vizsgálata külszolgálatot teljesített katonák körében. Szakdolgozat. Eötvös Loránd Tudományegyetem, Pedagógiai és Pszichológiai Kar, Budapest.

    • Search Google Scholar
    • Export Citation
  • Hu, L., & Bentler, P. M. (1999). Cutoff criterion for fit indices in covariance structure analysis: conventional criteria versus new alternatives. Structural Equation Modeling, 6, 155.

    • Search Google Scholar
    • Export Citation
  • Hurley, D. B., & Kwon, P. (2013). Savoring helps most when you have little: interaction between savoring the moment and uplifts on positive affect and satisfaction with life. Journal of Happiness Studies, 14, 12611271.

    • Search Google Scholar
    • Export Citation
  • Kim, J., Han, J. Y., Shaw, B., McTavish, F., & Gustafson, D. (2010). The roles of social support and coping strategies in predicting breast cancer patients’ emotional well-being: testing mediation and moderation models. Journal of Health Psychology, 15(4), 543552.

    • Search Google Scholar
    • Export Citation
  • Lazarus, R. S. (1991). Emotion and adaptation. New York: Oxford University Press.

  • Lazarus, R. S. (1993). From psychological stress to emotions: A history of changing outlooks. Annual Review of Psychology, 44, 121.

  • Maydeu-Olivares, A. (2017). Maximum likelihood estimation of structural equation models for continuous data: Standard errors and goodness of fit. Structural Equation Modeling: A Multidisciplinary Journal, 24(3), 383394.

    • Search Google Scholar
    • Export Citation
  • Nguyen, A., Frobert, L., McCluskey, I., Golay, P., Bonsack, C., & Favrod, J. (2016). Development of the positive emotions program for schizophrenia: An intervention to improve pleasure and motivation in schizophrenia. Frontiers in Psychiatry, 7, 13.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Ramsey, M. A., & Gentzler, A. L. (2014). Age differences in subjective well-being across adulthood: the roles of savoring and future time perspective. International Journal of Aging and Human Development, 78(1), 322.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Ritchie, T. D., & Bryant, F. B. (2012). Positive state mindfulness: A multidimensional model of mindfulness in relation to positive experience. International Journal of Wellbeing, 2(3), 150181.

    • Search Google Scholar
    • Export Citation
  • Ryff, C. D., Love, G. D., Miyamoto, Y., Markus, H. R., Curhan, K. B., Kiayama, S., et al. (2014). Culture and the promotion of well-being in East and West: Understanding varieties of attunement to the surrounding context. In G. A. Fava & C. Ruini (Eds.), Increasing psychological wellbeing in clinical and educational settings. Interventions and cultural contexts (pp. 119). Dordrecht: Springer Netherlands.

    • Search Google Scholar
    • Export Citation
  • Sin, N. L., Della Porta, M. D., & Lyubomirsky, S. (2011). Tailoring positive psychology interventions to treat depressed individuals. In S. I. Donaldson, M. Csikszentmihalyi, & J. Nakamura (Eds.), Applied positive psychology: Improving everyday life, health, schools, work, and society (pp. 7996). New York: Routledge.

    • Search Google Scholar
    • Export Citation
  • Smith, J. L., & Bryant, F. B. (2016). The benefits of savoring life. The International Journal of Aging and Human Development, 84(1), 323.

    • Search Google Scholar
    • Export Citation
  • Szondy, M., Martos, T., Szabó-Bartha, A., & Pünkösdy, M. (2014). A Rövidített Pozitív Élmények Feldolgozási Módjai Skála magyar változatának reliabilitás és validitás vizsgálata. Mentálhigiéné és Pszichoszomatika, 15 (3), 305316.

    • Search Google Scholar
    • Export Citation
  • Vargha, A., Torma, B., & Bergman, L. R. (2015). ROPstat: a general statistical package useful for conducting person-oriented analyses. Journal for Person-Oriented Research, 1(1–2), 8798.

    • Search Google Scholar
    • Export Citation
  • Wheaton, B., Muthen, B., Alwin, D. F., & Summers, G. F. (1977). Assessing reliability and stability in panel models. Sociological Methodology, 8, 84136.

    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand

 

Submit Your Manuscript
 
The author instruction is available in PDF.
Please, download the file from HERE
Instructions for reviews in Hungarian HERE
 
 

Senior editors

Editor(s)-in-Chief: Adrienne STAUDER

Editor(s): Edit CZEGLÉDI

Editorial Board

  • László Csaba DÉGI (Babeş-Bolyai Tudományegyetem, Kolozsvár, Románia)
  • Zsolt DEMETROVICS (Eötvös Loránd University, Budapest)
  • Barna KONKOLŸ THEGE (Waypoint Centre for Mental Health Care, Penetanguishene, Canada)
  • Karolina KÓSA (University of Debrecen, Debrecen)
  • Márta NOVÁK (University of Toronto, University Health Network, Toronto, Canada)
  • Bettina PIKÓ (University of Szeged, Szeged)
  • József RÁCZ (Semmelweis University, Budapest; Eötvös University, Budapest)
  • István TIRINGER (University of Pécs, Pécs)

Editorial Correspondence: Czeglédi, Edit
Institute of Behavioural Sciences
Semmelweis University
Nagyvárad tér 4.
H-1089 Budapest, Hungary
Phone: (36 1) 210 2930 ext. 56151 ---- Fax: (36 1) 210 2955
E-mail: mentalhigiene.pszichoszomatika@gmail.com

Indexing and Abstracting Services:

  • PsychInfo
  • SCOPUS
  • CABELLS Journalytics

 

2021  
Web of Science  
Total Cites
WoS
not indexed
Journal Impact Factor not indexed
Rank by Impact Factor

not indexed

Impact Factor
without
Journal Self Cites
not indexed
5 Year
Impact Factor
not indexed
Journal Citation Indicator not indexed
Rank by Journal Citation Indicator

not indexed

Scimago  
Scimago
H-index
13
Scimago
Journal Rank
0,127
Scimago Quartile Score Neuropsychology and Physiological Psychology (Q4)
Psychiatry and Mental Health (Q4)
Scopus  
Scopus
Cite Score
0,3
Scopus
CIte Score Rank
Psychiatry and Mental Health 485/529 (Q4)
Neuropsychology and Physiological Psychology 62/65 (Q4)
Scopus
SNIP
0,106

2020  
Scimago
H-index
11
Scimago
Journal Rank
0,15
Scimago
Quartile Score
Neuropsychology and Physiological Psychology Q4
Psychiatry and Mental Health Q4
Scopus
Cite Score
23/67=0,3
Scopus
Cite Score Rank
Neuropsychology and Physiological Psychology 57/60 (Q4)
Psychiatry and Mental Health 452/502 (Q4)
Scopus
SNIP
0,24
Scopus
Cites
77
Scopus
Documents
14
Days from submission to acceptance 140
Days from acceptance to publication 90

 

2019  
Scimago
H-index
10
Scimago
Journal Rank
0,127
Scimago
Quartile Score
Neuropsychology and Physiological Psychology Q4
Psychiatry and Mental Health Q4
Scopus
Cite Score
26/70=0,4
Scopus
Cite Score Rank
Neuropsychology and Physiological Psychology 59/61 (Q4)
Psychiatry and Mental Health 442/506 (Q4)
Scopus
SNIP
0,135
Scopus
Cites
67
Scopus
Documents
18

 

Mentálhigiéné és Pszichoszomatika
Publication Model Online Only Hybrid
Submission Fee none
Article Processing Charge 900 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2023 Online subsscription: 104 EUR / 128 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Mentálhigiéné és Pszichoszomatika
Language English
Hungarian
Size B5
Year of
Foundation
2000
Volumes
per Year
1
Issues
per Year
4
Founder Végeken Egézséglélektani Alapítvány
Founder's
Address
H-1089 Budapest, Hungary Nagyvárad tér 4.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1419-8126 (Print)
ISSN 1786-3759 (Online)

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Dec 2022 0 24 20
Jan 2023 0 44 32
Feb 2023 0 34 26
Mar 2023 0 32 30
Apr 2023 0 11 18
May 2023 0 19 30
Jun 2023 0 0 0