台灣地區廚師飲食知識、食物攝取型態與料理偏好之研究

本研究的目的在於瞭解廚師對飲食知識、食物攝取型態與料理偏好的現況及其相關影響因素之探討。可作為今後推行廚師飲食知識教育，及作為改善外食者飲食健康之參考依據。本研究採問卷調查法，以自編之「飲食知識量表」、「食物攝取型態量表」、「料理偏好量表」為研究工具。以廚師職業工會會員為研究對象，共回收有效問卷為968份，有效問卷回收率80.7 %。以次數分配、百分比、平均數、標準差、t檢定、單因子變異數分析、皮爾森積差相關等統計方法來進行分析。本研究結論顯示： 1. 飲食知識有顯著差異的為年齡、教育程度、餐飲學歷相關背景。 2. 食物攝取型態有顯著差異的為教育程度、餐飲學歷相關背景、餐飲證　照。 3. 食材偏好有顯著差異的為性別、年齡、教育程度、餐飲學歷相關背景、餐飲證照、餐飲相關行業服務年資。 4. 烹調法偏好有顯著差異的為性別、年齡、教育程度、餐飲相關行業服務年資。 5. 廚師飲食知識認知的程度與食材的偏好程度有相關性存在。 6. 廚師飲食知識認知的程度與烹調法的偏好程度有相關性存在。 7. 廚師食物攝取型態的攝取程度與食材的偏好程度有相關性存在。

關鍵字

廚師；飲食知識；食物攝取型態；料理偏好

並列摘要

The purpose of this study was to understand chef’s dietary knowledge, food intake patterns, cooking preferences and related affect factors. The study can be a referrncnce for chef’s dietary education and improving the health condition of people who don’t eat at home. In total, 968 questionnaires were completed, and 80.7 % were completed which include a ” dietary knowledge test ” , “ food intake patterns test ” , “ cooking preferences test “. The data were analyzed by Percentile, Mean, Standard Deviation, t-test, one way ANOVA, and Pearson’s product moment correlation coefficient. This research conclusion shows : 1. The significant differences among age, education, and dining educational background to dietary knowledge. 2. The significant differences among education, dining educational background, and dining license to food intake patterns. 3. The significant differences among sex, age, education, dining educational background, dining license, and the past service of the dining service to food preferences. 4. The significant differences among sex, age, education, and the past service of the dining service to Cuisine preferences. 5. The significant relationship between chef’s dietary knowledge and food preferences. 6. The significant relationship between chef’s dietary knowledge and cuisine preferences. 7. The significant relationship between chef’s food intake patterns and food preferences.