持證廚師營養知識、飲食行為及體型相關性之研究

The Study of Nutrition Knowledge, Dietary Behavior and Somatotype of Chef Owns Certificate of Culinary

王佩媛(WANG PEI YUAN)

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(2009年)

摘要

本研究旨在瞭解目前持證廚師的營養知識、飲食行為與體型的現況及其相關因素之探討。本研究採用問卷調查，以自編之「持證廚師營養知識、飲食行為與體型調查問卷」進行資料蒐集，以持證廚師為研究對象，共回收有效問卷393份，有效問卷回收率為75.43％。以次數分配、百分比、平均數、標準差、卡方獨立性考驗、t檢定、單因子變異數分析、典型相關等統計方法來進行分析。結果顯示如下：
1.持證廚師體型之分析：就「BMI等級」分部方面發現過重與肥胖者者較體重正常者為多數；「是否具有中央肥胖」方面發現以具有中央肥胖居多。
2.持證廚師的不同背景變項對於體型分布上的相關性分析：
持證廚師性別、婚姻狀況、年齡、平均單日工作時數、工作地區對於BMI等級分佈有顯著的相關存在。性別、年齡、平均單日工作時數對於是否具有中央肥胖有顯著的相關存在。
3.不同背景變項對於營養知識、飲食行為與體型的差異性分析：
(1)營養知識部分有顯著差異的為性別、教育程度、工作地區。
(2)飲食行為部份有顯著差異的為性別、婚姻狀況、年齡、平均單日工作時數、就業機構、工作地區。
(3)體型部分有顯著差異的為性別、年齡、平均單日工作時數、就業機構、工作地區。
4.持證廚師的營養知識、飲食行為與體型間之相關性分析：
(1)營養知識對體型之典型相關：第一組典型變量的典型權數中，發現持證廚師營養知識層面上如果營養素之分類越不好時，其體型層面中的腰圍、BMI也就越高。而在第二組典型變量的典型權數中，發現持證廚師營養知識層面上如果食物及其營養素特性越不好時，其BMI也就越高。
(2)飲食行為與體型之典型相關：持證廚師飲食行為層面上如果飲食控制行為、高熱量飲食進食頻率、低熱量攝食技巧越不好時，其體型層面中的腰圍、BMI也就越高。
(3)營養知識與飲食行為之典型相關：持證廚師營養知識層面上如果營養素之功能、營養素與基本健康、營養素之分類越高，其飲食行為層面中的平日三餐攝取情況、低熱量攝食技巧也就越高。

關鍵字

持證廚師 ； 營養知識 ； 飲食行為 ； 身體質量指數 ； 腰圍

並列摘要

The purpose of this study is to understand the relative factors among nutrition knowledge, dietary behavior and somatotype of certificated chef. The study adopted the quantitative research and acquired the information by submitting the questionnaires for replies. In this case, 393 questionnaires are valid(75.43% response rate). The data are analyzed by Percentile, Mean, Standard Deviation, Chi-Square Independent test, t–test, one way ANOVA, Canonical correlation.
Here are the results:
The analysis of the somatotype of Chinese certificated chef: As far as “Whether the distribution of BMI is normal” is concerned, the majority are the overweight; meanwhile, “The obese in the middle of the body” becomes to the majority.
The relevant analysis between the various background and somatotype for certificated chef: there is a positive correlation between sex, the marital status, age, average work-hour per day, working area and “distribution of BMI level”; “whether BMI is normal or not”; “with the obese middle body”.
The differential analysis of the background variables regarding nutrition knowledge, dietary behavior and somatotype: As for the nutrition knowledge, the remarkable distinction is to the sex, the education level, the working area. As for the dietary behavior, the remarkable distinction is to the sex, the marital status, the age, the average work-hour per day, the employment organization, the working area.As for the somatotype, the remarkable distinction is to the sex, the age, the average work-hour per day, the employment organization, the working area.
The relevant analysis among the nutrition knowledge, the dietary behavior and somatotype for the certificated Chinese chef: There is a typical correlation between nutrition knowledge and somatotype: In the first group for the typical weight of the typical variable, it is discovered for the certificated chef that the worse the classification of the nutrients in the nutrition knowledge is, the higher the somatotype such as the waistline, weight and BMI will become. However, in the second group for the typical weight of typical variables, it is discovered that the worse the characteristic of the food and nutrient is, the higher BMI is. The typical correlation between the dietary behavior and the somatotype: Regarding to the dietary behavior of the certificated chef, if his dietary controlling behavior is worse, his frequency of eating high caloric food is lower, the method of eating low caloric food is worse, his waistline, weight and BMI are higher. The typical correlation between the Nutrition knowledge and dietary behavior: Regarding to the nutrition knowledge of the certificated chef, if the function of the nutrient, the basic health, the classification of the nutrient are higher, , the method of eating the low caloric food in the situation of ingesting for regular three meals is better.

並列關鍵字

Chef owns Certificate of Culinary ； Nutrition Knowledge ； Dietary Behavior ； Body Mass Index ； Waist Circumference

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