TRANSFORMATION OF THE OF STUDENTS-FOREIGNERS WORLD PICTURE IN THE PROCESS OF DEVELOPMENT OF PERSONALITY RESOURCES OF CROSS-CULTURAL ADAPTATION

Authors

  • А. О. Борисова Kharkiv State University of Food Technology and Trade, Ukraine

DOI:

https://doi.org/10.18524/2304-1609.2015.2%20(36).134840

Keywords:

world picture, cross-cultural adaptation, resources of adaptation, ethnic tolerance, ethnic identity, resources of overcoming

Abstract

The article of research is transformation of the world picture in the process of cross-cultural adaptation of students-foreigners. Research hypothesis — purposeful development of personality resources of cross-cultural adaptation of students foreigners is the factor of optimization (positive transformation) of the world picture. The methods of research — the methods of psychological diagnostics of strategies of cross-cultural adaptation, subjective quality of life, culture shock, universal resources of difficult life situations overcoming, ethno-specific resources of adaptation. The program of psychological and pedagogical accompaniment of cross-cultural adaptation is worked out. The program sent to the general assistance of adaptation, development of universal resources of overcoming (hardiness, tolerance for ambiguity, coping) and ethno-specific resources of cross-cultural adaptation (ethnic tolerance and ethnic identity). Realization of the program allowed to prove its positive influence on the indexes of cross-cultural adaptation. The result of participation of students-foreigners in the program of psychological and pedagogical accompaniment of cross-cultural adaptation is transformation of the of world picture features. Diagnosed changes of the world picture: forming of positive ideas about itself and people, persuasion about life sense, beliefs about positive nature of the social world. The exposure of positive transformation of the world picture proves that development of personality resources of cross-cultural adaptation is the factor of optimization of the world picture.

Author Biography

А. О. Борисова, Kharkiv State University of Food Technology and Trade

Borysova A.

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Published

2015-06-23