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Study on the Influential Factors of Fried Food Intake Behavior Among the Students of a Junior High School in Taoyuan County of Taiwan
junior high school students
attitude toward fried food
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.
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