台南市居民飲食型態及其相關影響因素之分析－以台南市社區發展協會成員為例

A Analysis of Dietary Patterns of Tainan City Residents and Related Effect Factors－The Case of Tainan City the Community Developments Association Members

林湜婷(Shih - Ting Lin)

指導教授 ： 張承晋

台南應用科技大學/生活科技學院/生活應用科學研究所/碩士(2006年)

摘要

摘　要
本研究的目的在瞭解台南市社區居民對食物正向偏好、飲食知識、飲食正向自我效能與飲食型態的現況及其相關因素，以提供規劃及推動國民飲食的正確觀念及台南市達成健康城市指標之參考。本研究採問卷調查法，以自編之「食物偏好量表」、「飲食知識量表」、「飲食自我效能量表」、「飲食型態量表」為研究工具。以台南市社區會員為研究對象，回收有效問卷為1,107份，有效回收率為88.56%。調查結果分別以次數百分比、平均數、標準差、t檢定/單因子變異數分析、典型相關及多元逐步迴歸等統計方法進行考驗。
本研究結論如下：一、食物正向偏好以對水果類食物的偏好程度最高，煙燻燒烤類最低；飲食知識整體得分偏向中高分；飲食正向自我效能整體得分偏向容易；在飲食型態方面，以對水果類的攝取頻率最高，對加工食品類的攝取率最低。二、對高油脂類、含糖類飲料和加工食品類的偏好程度愈高攝取率就愈高，而對飲食知識的認知程度和飲食正向自我效能的把握程度若愈高，則對上述食物的攝取率就會愈低。三、就最大一組典型相關型組而言，影響飲食型態的因素是透過食物正向偏好對飲食型態中的五穀根莖類、高油脂類、加工食品類的攝取有較強的相關存在。四、就預測因子而言，年齡為預測蔬菜類和食品加工類攝取頻率的最佳因子；食物正向偏好為預測五穀根莖類攝取頻率的最佳因子；飲食知識為預測水果類、奶類、高油脂類和含糖類飲料攝取頻率的最佳因子；飲食正向自我效能為預測魚肉蛋豆類攝取頻率的最佳因子。
根據研究結果，本研究分別對未來教育及後續研究提出數點建議。

關鍵字

食物正向偏好、飲食知識、飲食正向自我效能、飲食型態 ； HASH(0x8a5665c) ； HASH(0x8a566d4)

並列摘要

Abstract
The purpose of this study was to understand Tainan city residents dietary patterns and related affect factors. In order to offer planning and promote the correct idea of the dietary patterns and reference of reaching the city index of the health of Taiwan. In total, 1,107 completed a questionnaire, 88.56% were completed which included a “ dietary preferences test “ , ” dietary knowledge test ” , ” dietary self-efficacy test ” , “ dietary patterns test ” . The data were analyzed by Percentile, Mean, Standard Deviation, t-test, one way ANOVA, Canonical correlation and Stepwise Multiple Regression.
The results of this study were following: 1. In dietary preferences, it is the highest with the partiality degree to the fruit food, the partiality of smoking the roasting type food is lowest; In dietary knowledge, the whole score has intention to hit the high score, among them the worst with the degree of knowledge of oil food knowledge. In dietary self-efficacy, it is easy for the whole score to lean to. In dietary patterns, it is the highest with the frequency of absorbing to the fruits; it is the lowest that the food of the processing food type absorbs frequency. 2. To high oil, a dietary preference, the higher the absorbing rate to this kind of food is. Knowledge, the higher one of self- efficiency including candy beverage, processing food type, the lower the absorbing rate to this kind of food is.3. As regards biggest relevant factor of a group of canonical correlation, the dietary preferences is passed (χ1) and (η1) absorb the stronger one and is correlated with the existence with the five cereals rhizomes, high oil and processing food type one with the dietary patterns.4. As regards the prediction factors of all kinds of dietary patterns. Age influence the vegetables and food processing most. Dietary preferences influence the five cereals rhizomes most. Dietary knowledge influences the vegetables, milk, high oil and candy beverage most. Dietary self-efficacy influence the fish egg beans food most.

並列關鍵字

dietary preferences, dietary knowledge, dietary self-efficacy, dietary patterns

參考文獻

許惠玉（2003）。台北市兒童體位、飲食行為與家長營養知識、行為及飲食教養之關係。台北醫學大學保健營養學系碩士論文，未出版，台北市。

參考文獻

一、中文部份

王士?和林薇（1997）。台北市國小學童營養知識、態度及飲食行為調查研究。家政教育，13（4），52 - 60。

王瑞蓮和蕭寧馨（2003）。台灣營養調查NAHSIT I 1993－1996之飲食六大類食物變化性。中華民國營養學會雜誌，28（1），11 - 17。