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Title: 桃園縣某國中學生飲食行為及其相關因素之研究
A Study on the Influential Factors and Status of the Dietary Behaviors of the Junior High School Students of One School in Taoyuan County
Authors: 陳政友
Chen Cheng-yu
Wu Yuan-mei
Keywords: 國中學生
junior high school students
dietary behavior
dietary self-efficacy
Issue Date: 2010
Abstract: 本研究旨在瞭解桃園縣某國中學生飲食行為之現況,並探討個人背景變項、個人飲食因素及飲食環境因素與飲食行為之相關情形,以及分析其對飲食行為的預測力。研究母群體為桃園縣某國中學生,以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350份,有效回收率94.1%。經資料處理與統計分析,結果發現: 一、研究對象之整體飲食行為屬於尚可的程度,在正餐食用情形有較佳的表現,而均衡飲食的狀況表現亦尚佳,但整體仍未達到行政院衛生署的青少年飲食建議。在個人飲食因素方面,對食物的喜好偏正向,飲食自我效能屬於中等程度,而飲食知識則屬於中上程度;在飲食環境因素方面,飲食可獲性以蔬菜類及五穀根莖類食物較為足夠,但奶類及堅果類食物的可獲性較為不足,飲食資訊尚為足夠,主要來源為學校課程及家人,而重要他人支持度以家人更甚於同學和朋友。 二、研究結果顯示男生之均衡飲食狀況優於女生,而女生之攝食技巧則優於男生,高家庭社經地位學生的均衡飲食狀況優於低社經地位的學生。 三、研究對象的個人背景變項、個人飲食因素及飲食環境因素能有效預測其飲食行為,並解釋其總變異量之52.2%,而「食物偏好」、「飲食知識」、「飲食自我效能」三者為主要預測變項,其中食物偏好越正向者、飲食知識越正確者及飲食自我效能越高者,越有健康取向之飲食行為,而三個主要預測變項中,並以「飲食自我效能」最具影響力。 本研究依結論提出未來建議,提供今後改善或推行國中飲食營養教育之參考,以促進國中學生健康飲食行為之形成與維持。
The present study aims to investigate the dietary behaviors of the junior high school students of a school in Taoyuan County. We have examined the correlations between dietary behaviors and, respectively, the factor of personal backgrounds, that of individual dietary choices, and that of dietary environments. We have also analyzed the predictive power of these three factors in the students’ dietary behaviors. The subjects are the junior high school students of a school in Taoyuan County. The data are collected by means of stratified-cluster random sampling , using self-designed structural questionnaires. 350 effective questionnaires are retrieved. The rate of retrieval was 94.1%. The findings of this study are as follows: 1.The subjects’ dietary behaviors were in general acceptable. They have better dietary behaviors in the three regular meals, and their dietary behaviors are also above average in terms of balanced diets, though on the whole their dietary behaviors do not attain the standards of the proposed balanced diets for adolescents by the Department of Health, Executive Yuan.On the aspect of individual dietary choices, the subjects have shown positive preferences. Their dietary self-efficacy was medium in scale, while their dietary knowledge was rather good.On the aspect of the subjects’ dietary environments, the availability of the vegetable, the fruit and the bread, cereal, rice and pasta groups is higher than the availability of the nuts and the milk, yogurt, and cheese groups.The subjects have enough sources of dietary information, mainly from the school and their family. Their family members are more important support than their classmates and friends in terms of dietary behaviors. 2.The findings have shown that the female students have better dietary techniques than male students, but male students’ diets are more balanced than female students’. In addition, Students of higher socio-economic backgrounds have more balanced diets than students of lower socio-economic backgrounds. 3.The subjects’ personal backgrounds, individual dietary choices, and dietary environments can effectively predict their dietary behaviors (adjust R2 =52.2%). Dietary preferences, dietary knowledge, dietary self-efficacy are three primary predictors of dietary behaviors. The more positive the students’ dietary preferences are, the more correct the students’ dietary knowledge is, and the higher the students’ dietary self-efficacy is, they will have better dietary behaviors. Among these three predictors, dietary self-efficacy is the most influential factor. The present study has made some suggestions for the future execution or improvement of junior high school’s nutrition education, so as to encourage the formation and the maintenance of healthy dietary behaviors of junior high school students.
Other Identifiers: GN0596051120
Appears in Collections:學位論文

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