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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 岳修平(Hsiu-Ping Yueh) | |
| dc.contributor.author | Yi-He Hu | en |
| dc.contributor.author | 胡逸翮 | zh_TW |
| dc.date.accessioned | 2021-07-11T14:58:23Z | - |
| dc.date.available | 2030-01-17 | |
| dc.date.copyright | 2020-02-07 | |
| dc.date.issued | 2020 | |
| dc.date.submitted | 2020-01-17 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/78463 | - |
| dc.description.abstract | 近幾十年來，隨著生活型態、社會結構的改變，國人飲食習慣也產生變化，由單純的傳統飲食型態改變成多元且複雜的形式，外食人口比例增多且逐年提升。高脂肪、高熱量、動物性食物、加工食物等攝取比例過多，而蔬菜、水果、堅果以及全穀類卻攝取不足。以往國人面臨的營養不良和飲食衛生不佳的問題，逐漸轉變為飲食習慣不良或飲食不均衡的問題。
回顧食物選擇的相關文獻，發現其不僅取決於食品的感官特徵及食品口味上的刺激，也和個人和社會因素有關係。個體內在的因素包括對食物的知識、偏好以及情緒都可改變個人對於食物選擇的態度和信念。因此本研究探索台灣大學生之食品素養、情緒、偏好及食物選擇之關係。 本研究以食品素養自評量表評量台灣大學生之食品素養，并採用2(食品素養:高/低)×2(食物情緒效價:正/負) ×2(食物熱量:高/低)的三因子混合實驗設計評量對食物之偏好和選擇可能性。結果顯示，大學生自評具備中等以上程度的食品素養能力。食品素養和食物情緒效價對臺灣大學生之食物偏好有顯著影響，高食品素養者較之低食品素養者、正效價食物較之負效價食物，在食物偏好上有較高的評分。食品素養、食物情緒效價和食物熱量對臺灣大學生之食物選擇可能性有顯著影響，高食品素養者較之低食品素養者、正效價食物較之負效價食物、低熱量食物較之高熱量食物，在食物選擇可能性上有較高的評分。而食品素養、食物情緒效價和食物熱量對臺灣大學生之食物偏好和食物選擇可能性的影響皆存在交互作用。 | zh_TW |
| dc.description.abstract | In recent decades, with the change of life style and social structure, people's eating habits have also changed from the simple traditional eating style to a diverse and complex form. The proportion of the population eating out increased year by year. High fat, high calorie, animal foods, processed foods, etc. are excessively consumed, while vegetables, fruits, nuts, and whole grains are under-fed. In the past, the problems of malnutrition and poor diet were gradually transformed into the problems of poor eating habits or unbalanced diet.
A review of the literature on food choice shows that it is not only determined by the sensory characteristics and tastes of food, but also by individual and social factors. Internal factors including food knowledge, preferences, and emotion, can change an individual's attitudes and beliefs about food choices. Therefore, this study explored the relationship between food literacy, emotion, preference and food choice among Taiwanese college students. In this study, a self-perceived food literacy scale was used to evaluate the food literacy of Taiwanese college students, and a three-factor mixed design with 2(food literacy: high/low)×2(food emotion valence: positive/negative) ×2(food calories: high/low) was used to evaluate the food preference and food choice possibility. The results showed that college students had at least a medium level of food literacy. Food literacy and food emotion valence had significant effects on food preference. Those with high food literacy scored higher on food preference than those with low food literacy, and those with positive food emotion valence scored higher on food preference than those with negative food emotion valence. Food literacy, food emotion valence, and food calories had significant effects on the food choice possibility. Those with high food literacy scored higher on food choice possibility than those with low food literacy, positive valence food scored higher than negative valence food, and low calorie food scored higher than high calorie food. Food literacy, food emotion valence and food calories have interaction effect on food preference and choice possibility. | en |
| dc.description.provenance | Made available in DSpace on 2021-07-11T14:58:23Z (GMT). No. of bitstreams: 1 ntu-109-R06630012-1.pdf: 2524774 bytes, checksum: 019f2672c35dc70d5b7c67b96c321944 (MD5) Previous issue date: 2020 | en |
| dc.description.tableofcontents | 口試委員審定書 i
謝誌 ii 摘要 iii Abstract iv 第一章 緒論 1 第一節 研究背景與動機 1 第二節 研究目的 4 第三節 研究步驟 5 第二章 文獻回顧 6 第一節 食物選擇 6 第二節 食品素養 7 第三節 情緒 10 第四節 食物偏好 14 第五節 食品素養、食物偏好與食物選擇之相關研究 15 第三章 研究方法 18 第一節 研究架構 18 第二節 研究變項與問卷設計 19 第三節 食物圖片素材 20 第四節 受試者 21 第五節 研究流程 21 第六節 資料分析方法 22 第四章 結果分析 23 第一節 基本資料 23 第二節 食品素養 27 第三節 食物偏好 30 第四節 食物選擇 36 第五章 討論與建議 44 第一節 假設檢驗結果 44 第二節 研究結果與討論 45 第三節 未來研究建議與實務建議 48 參考文獻 52 | |
| dc.language.iso | zh-TW | |
| dc.subject | 食物偏好 | zh_TW |
| dc.subject | 食品素養 | zh_TW |
| dc.subject | 情緒 | zh_TW |
| dc.subject | 食物選擇 | zh_TW |
| dc.subject | emotion | en |
| dc.subject | food literacy | en |
| dc.subject | food choice | en |
| dc.subject | food preference | en |
| dc.title | 大學生之食品素養、情緒、偏好與食物選擇之關係研究 | zh_TW |
| dc.title | Research on the Relationship between Food Literacy, Emotion, Preference and Food Choice of College Students | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 108-1 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳姿伶(Tzy-Ling Chen),李佳霖(Chia-Lin Lee) | |
| dc.subject.keyword | 食品素養,情緒,食物偏好,食物選擇, | zh_TW |
| dc.subject.keyword | food literacy,emotion,food preference,food choice, | en |
| dc.relation.page | 63 | |
| dc.identifier.doi | 10.6342/NTU202000126 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2020-01-17 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 生物產業傳播暨發展學研究所 | zh_TW |
| dc.date.embargo-lift | 2030-01-17 | - |
| 顯示於系所單位： | 生物產業傳播暨發展學系 | |
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