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研究生:杲淑娟
研究生(外文):Shu Chuan Kao
論文名稱:國小學童感官體驗對蔬菜偏好及攝取行為 之影響
論文名稱(外文):The Effects of Sensory Satisfaction on Vegetable Intake and Preference of Elementary School Children.
指導教授:李學愚李學愚引用關係
指導教授(外文):Shyue Yu Lee
口試委員:梁哲豪林宏明
口試委員(外文):Liang, Jer-HourLin,Hung-Ming
口試日期:2014-05-30
學位類別:碩士
校院名稱:康寧大學
系所名稱:餐飲管理研究所
學門:民生學門
學類:餐旅服務學類
論文種類:學術論文
論文出版年:2014
畢業學年度:102
語文別:中文
論文頁數:51
中文關鍵詞:感官蔬菜偏好飲食行為國小學童
外文關鍵詞:sensorysensorythe preference of vegetableeating behaviourelementary student
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食用足量的蔬菜是維護健康生活的方式之一,而感官是影響飲食行為的最主要因素,本研究之目的在瞭解學童食用學校營養午餐時,蔬菜菜餚的氣味、口味及外觀感官體驗對蔬菜偏好及蔬菜菜餚攝取量之影響。利用問卷調查及訪問等方式,以台南地區106位國小學童為研究對象,於22天的午餐後,針對22道不同蔬菜菜餚調查學童在食用學校營養午餐時,食用蔬菜的現況,及對蔬菜菜餚的喜好程度,並詢問學童偏好(或厭惡)當日蔬菜菜餚的原因,共計收集有效訪問紀錄2,332份。結果顯示:國小學童對葉菜類的蔬菜較為喜愛,其中學童對蔬菜口味的感官體驗會影響瓜果類蔬菜及根莖類蔬菜的偏好,對蔬菜氣味的感官體驗會影響葉菜類蔬菜的偏好,而蔬菜偏好會影響學童食用蔬菜的攝取量。本研究之發現,可供學校營養午餐廚房做為研發學童偏好氣味及口味的創新蔬菜菜餚之參考,有助於培養學童正確的蔬菜飲食行為,奠定未來成人良好飲食習慣。
Eating adequate vegetable is one of the methods to maintain a healthy life. And sensory experience is the most important factor influencing eating behavior. This research aims at understanding the impact of favor, odor, and appearance of vegetable on vegetable preferences and consumption. Measures such as questionnaire and visiting are used, and the research was conducted on 106 elementary school students in Tainan Taiwan . Aiming at 22 different vegetable dishes served at lunches in 22 days, a survey is done to understand vegetable consumption behaviors and vegetable preferences of students when they are consuming school lunches. Questions are asked to understand the reasons of students’ preferences or rejections about certain vegetables. 2,332 efficient records were gotten. And the results showed that students prefer leaf vegetables. The sensory experience of favor about vegetable may influence the preferences of gourd/ fruit vegetables and root/ stem vegetables, and further influences the consumption of vegetables. Same, the sensory experience of odor about vegetables may influence the preference of leaf vegetables, and further influences vegetable consumption of students. The result of this research can provide a reference for school kitchens to develop dishes catering to students’preferring favors or odors. And it benefits on cultivating appropriate vegetable consumption behaviors of children, which is the base of better eating behaviors in adult lives in the future.
目錄
摘要 ...............................................................................................................I
Abstract ............................................................................................................. II
誌謝 ........................................................................................................ III
目錄 ..............................................................................................................IV
表目錄 ...............................................................................................................V
圖目錄 ..............................................................................................................VI
第一章 緒論 ...............................................................................................................1
第一節 研究動機 ......................................................................................................... .....1
第二節 研究目的 .............................................................................................................. 3
第三節 研究流程 .............................................................................................................. 4
第二章 文獻探討 ...............................................................................................................7
第三章 研究方法 ............................................................................................................. 18
第一節 研究工具 ............................................................................................................. 18
第二節 研究對象 ............................................................................................................. 21
第三節 資料分析 ..............................................................................................................22
第四章 結果與討論............................................................................................... 23
第一節 樣本背景資料 ............................................................................................ 23
第二節 學童對蔬菜菜餚之感官體驗 ................................................................................... 25
第三節 學童對蔬菜偏好現況分析 .................................................................................... 30
第四節 學童對蔬菜攝取量之現況分析 ................................................................................. 33
第五節 感官體驗對蔬菜偏好及攝取量之影響 ............................................................................ 36
第六節 綜合討論 ............................................................................................................. 40
第五章 結論與建議 ............................................................................................................. 42
第一節 結論 ............................................................................................................. 42
第二節 建議 ............................................................................................................. 43
第三節 研究限制與未來研究 ........................................................................................ 44
參考文獻 ............................................................................................................. 45
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