學生對綠色飲食認知與推廣意願關係之研究 --以彰化縣大慶高級商工學生為例

The Study of Students' Willingness to Cognize and Promote Green Diet - A Case Study of Dah-Chin Commercial &Industrial Vocation High School

游富民(FU-MIN YU)

指導教授 ： 陳宗玄

朝陽科技大學/管理學院/休閒事業管理系/碩士(2018年)

摘要

摘要
21世紀在工商業發達、生活便利的現代，伴隨著對自然生態環境的破壞。隨著全球暖化、自然資源耗竭現象日漸嚴重，讓國際間紛紛開始關注「環保」、「綠色」等相關議題。飲食是人類生活中的基本要件，飲食供應鏈的組成也含括糧食生產、加工、料理、消費型態等各種層面。因此要將綠色的概念帶入整個飲食的供應鏈，「綠色飲食」已成全球性關注議題之一，也是人類與地球永續發展的重要課題。
本研究旨在探討彰化縣大慶高級商工職業學校學生，對「綠色飲食認知」與「綠色飲食推廣意願」之觀點，故本研究問卷發放613份，回收587份問卷，扣除無效問卷共61份後，得到有效問卷526份，有效回收率89.4%。最後所得資料以敘述統計、獨立樣本T檢定、單因子變異數分析、迴歸分析進行分析，研究結果發現，學生對「綠色烹調設施認知」、「綠色食具認知」、「綠色食材認知」及「綠色飲食認知」，均呈現正向影響；另外學生對「綠色飲食推廣意願」也具有正向影響。根據研究結果即發現提出相關建議，以做後續學校推動「綠色飲食」相關事宜應用與參考。

關鍵字:綠色飲食、飲食認知、食品安全、有機飲食、推廣意願

關鍵字

推廣意願 ； 有機飲食 ； 食品安全 ； 飲食認知 ； 綠色飲食

並列摘要

Abstract

In the 21st century, the development of business and industry and convenient living are accompanied by the destruction of the natural environment. With global warming and the depletion of natural resources, the phenomenon has become more and more serious. As a result, many countries in the world have begun to pay attention to issues, such as environmental protection, green, and etc. Diet is an essential element in human life. The composition of the diet supply chain also covers various aspects, such as food production, processing, cooking, and consumption patterns. Therefore, to bring the concept of green into the entire food supply chain, “green diet” has become one of the topics of global concern and an important issue for the sustainable development of mankind and the earth.
To promote green food, food and beverage operators need to combine diet and environmental awareness, and pass on the understanding of green food to various consumers. Based on the views of green diet and promotion of willingness, this study aimed to explore the relationship among students’ cognition, green diet, and promotion willingness. 613 questionnaires were distributed; 587 questionnaires were collected. After deducting 61 invalid questionnaires, 526 valid questionnaires were obtained. The effective returning rate was 89.4%. Green diet recognition must be educated from the ground to consolidate future dietitians’ adequacy of green diet. Having enough cognition is the only opportunity to promote major reform of green food and dining mode. Hopefully, the results of this study can provide insights and recommendations on green diet.

Keywords: Green diet, food cognition, food safety, organic diet, and promotion willingness

並列關鍵字

organic diet ； food safety ； food cognition ； Green diet ； promotion willingness

參考文獻

蕭靜雅、傅安弘、蕭雅美（2010）。休閒農場業者與其消費者對飲食觀之認知，態度與行為差異之研究。農業推廣文彙，97-115。

湯幸芬、蔡宏進(2005)。鄉村旅遊的社會影響─對當地居民的知覺和態度影響分析。戶外遊憩研究，18(1)，73-96。

參考文獻

孔方正、許宏哲、黃惠芬、傅彥菁(2001)。旅館業之環境管理系統-以臺北地區民眾之接受度為例。戶外遊憩研究，14（4），1-26。

中國時報(2014) 。綠色飲食（sustainable food）