| 摘要: | 隨著社會對於健康飲食的重視日益提升，廚師作為食品製作的專業人員，其營養知識與飲食行為逐漸受到矚目。然而，先前研究多聚焦於營養知識、飲食行為與體型之關聯，對於營養知識與飲食行為之間的影響尚缺乏深入探討。本研究以北北桃地區飯店與餐飲業廚師為研究對象，探討其個人背景變項對營養知識與飲食行為之影響，並分析營養知識與飲食行為之間的關聯性。
本研究透過文獻回顧建立研究架構並設計問卷，採用Google表單方式調查，共回收80份有效問卷，並以SPSS進行統計分析。結果顯示，部分背景變項與營養知識或飲食行為表現出顯著差異，性別與營養知識之食物攝取與分量、年齡與營養知識之健康概念、每週平均工作時數與營養知識之健康概念、每日睡眠時間與營養知識之健康概念、工作年資與營養知識之營養控制、教育程度與飲食行為之飲食控制行為、教育程度與飲食行為之高熱量飲食進食頻率以及每週平均運動時數與飲食行為之飲食控制行為等均具統計上的顯著性。
此外，部分營養知識與飲食行為間的相關性顯著，營養知識之健康概念與飲食行為之三餐攝取存在顯著正相關；而營養知識之食物攝取與分量與飲食行為之高熱量飲食進食頻率相關性顯著；營養知識之營養控制與飲食行為之低熱量攝食技巧之間也呈現顯著正相關。這些結果顯示了某部分營養知識在某些飲食行為上具備一定的影響力，提升廚師的營養知識有助於改善飲食行為，進而促進廚師群體的健康。
With the increasing emphasis on healthy eating in society, chefs, as professionals in food preparation, are gradually coming under the spotlight regarding their nutritional knowledge and dietary behaviors. However, previous research has largely focused on the relationship between nutritional knowledge, dietary behaviors, and body shape, with a lack of in-depth exploration into the influence of nutritional knowledge on dietary behaviors. This study targets chefs in the hotel and catering industry within the Taipei, New Taipei, and Taoyuan areas to examine how personal background variables affect nutritional knowledge and dietary behaviors, as well as to analyze the relationship between nutritional knowledge and dietary behaviors.
This study established a research framework and designed a questionnaire through a literature review. A total of 80 valid responses were collected using Google Forms, and statistical analysis was conducted using SPSS. The results showed significant differences between some background variables and nutritional knowledge or dietary behaviors. Specifically, there were significant correlations involving gender and nutritional knowledge regarding food intake and portion sizes, age and nutritional knowledge concerning health concepts, average weekly working hours and nutritional knowledge related to health concepts, daily sleep duration and nutritional knowledge concerning health concepts, work experience and nutritional knowledge regarding nutrition control, education level and dietary behaviors regarding dietary control behaviors, education level and dietary behaviors in terms of high-calorie food intake frequency, as well as average weekly exercise hours and dietary behaviors regarding dietary control behaviors.
In addition, significant correlations were found between certain aspects of nutritional knowledge and dietary behaviors. There was a significant positive correlation between the health concepts of nutritional knowledge and the dietary behavior of three meals a day; a significant correlation existed between the food intake and portion sizes of nutritional knowledge and the frequency of high-calorie food intake in dietary behavior; and there was also a significant positive correlation between the nutrition control aspect of nutritional knowledge and the low-calorie eating techniques in dietary behavior. These results indicate that certain aspects of nutritional knowledge have a certain influence on specific dietary behaviors, and enhancing chefs' nutritional knowledge may help improve dietary behaviors, thereby promoting the health of the chef community. |
