Please use this identifier to cite or link to this item: http://rportal.lib.ntnu.edu.tw:80/handle/20.500.12235/87420
Title: 桃園縣某國中學生油炸食品攝取行為及其相關因素研究
Study on the Influential Factors of Fried Food Intake Behavior Among the Students of a Junior High School in Taoyuan County of Taiwan
Authors: 葉國樑
Yeh, Gwo-Liang
黃美綾
Huang, Mei-Ling
Keywords: 國中學生
油炸食品
攝取行為
每週零用錢
油炸食品飲食態度
junior high school students
fried food
intake behavior
weekly allowance
attitude toward fried food
Issue Date: 2015
Abstract: 本研究旨在探討桃園縣某國中學生油炸食品攝取行為的現況,並探討個人背景因素、油炸食品營養知識、油炸食品飲食態度與油炸食品攝取行為之關係。本研究採用橫斷式研究設計,以桃園縣102學年度某國中學生為母群體,進行班級為單位之分層集束隨機抽樣,並利用自編結構式問卷進行資料收集,共得有效問卷得379份。本研究結果如下: 一、 家庭社經地位一半以上為低社經地位;外食經驗每日一至二餐外食為多;每週零用錢多為1-100元;油炸食品可近性大部分可在住家10分鐘內抵達,主要在路旁或店面攤販購買獲得;大部分學生有攝取油炸食品時搭配含糖飲料習慣,最常搭配汽水;每週獲得油炸食品訊息媒體時間少於7小時,以新聞為主要來源;影響研究對象去攝取油炸食品的重要他人為同學朋友;最常攝取的油炸食品有薯條、地瓜條、雞排、四季豆、花枝丸。 二、 油炸食品營養知識水準偏高、對油炸食品飲食態度普遍持中立態度、油炸食品攝取行為平均每週不超過2次。 三、 20分鐘內步行時間可購得油炸食品與有搭配含糖飲料的學生,油炸食品飲食態度顯著較高。男生、每週零用錢越多、低家庭社經地位、11-20分鐘可獲得油炸食品、搭配含糖飲料習慣、每週獲得油炸食品訊息的媒體時間7-14小時的學生,油炸食品攝取行為顯著較高。油炸食品飲食態度與油炸食品攝取行為呈現正相關。 四、 油炸食品攝取行為之預測因子為「性別」、「每週零用錢」、「家庭社經地位」、「油炸食品飲食態度」,共可解釋油炸食品攝取行為總變異25.6%,其中油炸食品飲食態度對油炸食品攝取行為影響最大。
The main purpose of this study was to investigate the current fried food intake behavior among the students of a junior high school in Taoyuan County and to identify and explore its relationships with selected demographic characteristics, including the students’ knowledge of and attitude toward fried food. The subjects of this cross-sectional study conducted in 2014 were the students of a junior high school in Taoyuan County. The subjects were selected by means of stratified-cluster random sampling, and the data were collected with the employment of self-designed structural questionnaires. 379 effective questionnaires (95.2% of all) were successfully retrieved. The following sections show the findings of this study: 1. Most subjects were from families of lower social economic status. They ate out for 1-2 meals a day with 1-100 NT dollars allowance a week. Fried food availability (from street vendors and stores mostly) were within 10 minutes walking distance from their residences. Most of the subjects have fried food with sugared beverages, such as soft drinks in most cases. The weekly time that the subjects have media contact with fried food information (from TV news mostly) was less than 7 hours. People who have positive influences on the subjects’ fried food intake were their classmates and friends. Their favorite fried food includes French fries, fried chicken, fried green beans, and fried cuttlefish balls.2. The subjects’ knowledge of fried food was high, and their attitude toward fried food is neutral. Their weekly intake of fried food was less than 2 times. 3. The subjects whose residences were within 20 minutes walking distance from fried food availability, and who have fried food with sugared beverages, have more positive attitude toward fried food. The following groups of subjects show significantly more frequent intake of fried food: the male subjects, the subjects with more weekly allowance, the subjects from families of lower social economic status, the subjects whose residences were within 11-20 minutes walking distance from fried food availability, the subjects who have fried food with sugared beverages, and the subjects whose weekly media contact with fried food information was around 7-14 hours. Their attitude toward fried food was positively correlated with fried food intake behavior. 4. The study showed that the primary predictive factors for fried food intake behavior include: the subjects’ gender, the amount of their weekly allowance, social economic status of their families, and their attitude toward fried food. The above factors account for 23% variables in fried food intake behavior. Among them, the factor of attitude was the most influential on the subject’s fried food intake behavior.
URI: http://etds.lib.ntnu.edu.tw/cgi-bin/gs32/gsweb.cgi?o=dstdcdr&s=%22http://etds.lib.ntnu.edu.tw/cgi-bin/gs32/gsweb.cgi?o=dstdcdr&s=id=%22G0501051109%22.&%22.id.&
http://rportal.lib.ntnu.edu.tw:80/handle/20.500.12235/87420
Other Identifiers: G0501051109
Appears in Collections:學位論文

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