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研究生:劉紋菁
研究生(外文):Wun-Jing Liou
論文名稱:臺中市幼兒園餐點現況:比較公立與私立幼兒園飲食供應狀況
論文名稱(外文):Dietary Status of Preschool Children in Kindergarten of Taichung: Comparison in Dietary Supply of Preschool Children in Public and Private Preschool
指導教授:嚴金恩嚴金恩引用關係
指導教授(外文):Chin-En Yen
口試委員:趙哲毅王昭文
口試委員(外文):Che-Yi ChaoChao-Wen Wang
口試日期:2015-06-30
學位類別:碩士
校院名稱:朝陽科技大學
系所名稱:幼兒保育系
學門:社會服務學門
學類:兒童保育學類
論文種類:學術論文
論文出版年:2015
畢業學年度:103
語文別:中文
論文頁數:140
中文關鍵詞:幼兒幼兒園營養飲食
外文關鍵詞:childrenkindergartennutritiondietary
相關次數:
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研究背景:幼兒期均衡營養與飲食是奠定幼兒一生健康的基礎。目前臺灣五歲幼兒進入幼兒園比率達93.74%,幼兒園收托方式多為8小時的全日托育,可見幼兒園已成為今日照顧幼兒的主要場所之一,幼兒園供應的餐點對幼兒營養扮演著重要的角色。本研究目的為瞭解幼兒園餐點現況,並比較公立與私立幼兒園飲食供應狀況。
研究方法:本研究隨機抽取臺中市12所公立幼兒園與12所私立幼兒園,由幼兒園園長或主管填寫研究問卷,研究人員以秤重紀錄方式分析幼兒園的餐點內容,以及收集幼兒園當月的餐點表,評估幼兒園餐點供應狀況。
研究結果:整體而言,幼兒園餐點平均醣類與鈣供應量低於每日膳食營養素參考攝取量;鈉、維生素A與維生素C平均供應量高於每日膳食營養素參考攝取量。公立幼兒園每日平均提供之熱量、蛋白質、醣類、脂肪、膳食纖維、鐵、維生素B1、維生素B2、維生素C顯著高於私立幼兒園。私立幼兒園供應之六大類食物皆未達到每日膳食營養素建議量。
結論:公立幼兒園餐點蛋白質與鈉的每日平均供應量高於二分之一DRIs,私立幼兒園餐點供應的營養素普遍低於二分之一DRIs。建議公立幼兒園應減少豆魚肉蛋類與加工調理食品的份量與次數,以降低幼兒蛋白質與鈉的攝取量;私立幼兒園應均衡提供六大類食物,使各營養素達到建議攝取量。

Background: Having good nutrition and a balanced diet during early childhood is key to infants’ health later on in life. In Taiwan, the rate of 5-year-old children learning in preschools is currently 93.74%. Preschool children typically remain 8 hours at school per day; preschools today are thus one of the main providers of child care, and the meals that they provide have a critical effect on children’s nutritional intake. The objectives of this study were to determine the meals currently offered in preschools and to compare the meals and supplies provided by public and private preschools.
Methods: Twelve public and private preschools from Taichung City were randomly selected for this study. The school principals or supervisors were asked to complete questionnaires, and the meal content was weighed and recorded for analysis. In addition, 1 month of school meal menus were collected to assess the meals that were served.
Results: Overall, the preschool meals contributed on average carbohydrate and calcium amounts that were lower than the dietary reference intakes and on average sodium, vitamin A, and vitamin C amounts that were higher than the dietary reference intakes. Analyzing public preschool meals showed that the average daily supply of calories, proteins, carbohydrates, fats, dietary fiber, iron, and vitamins B1, B2, and C were significantly higher than those of private preschools. In addition, the six major groups of foods supplied in private schools failed to satisfy the recommended dietary allowance.
Conclusions: The average daily serving of protein and sodium in public kindergarten meals is greater than a half of the DRIs of such nutrients. Nutrients in private kindergarten meals are generally lower than a half of their DRIs. Therefore, public kindergartens are recommended to reduce the servings and serving size of meat, fish, eggs, beans, and processed food to reduce the intake of protein and sodium. Private kindergartens should provide balanced meals comprising the six major food groups to meet the DRIs of nutrients.

中文摘要....................................................Ⅰ
Abstract...................................................Ⅱ
誌 謝...................................................Ⅲ
目 錄...................................................Ⅳ
表 目 錄...................................................Ⅶ
圖 目 錄...................................................Ⅷ
第一章 緒論................................................1
第一節 研究背景與動機.......................................1
第二節 研究目的............................................6
第三節 名詞釋義............................................7
第二章 文獻探討............................................9
第一節 幼兒期營養與飲食.....................................9
第二節 幼兒進入幼兒園就學現況與趨勢.........................16
第三節 幼兒園餐點供應.....................................18
第四節 國內外幼兒園餐點現況................................21
第五節 公立與私立幼兒園餐點現況............................26
第三章 研究方法...........................................29
第一節 研究對象...........................................29
第二節 研究方法與工具......................................32
第三節 研究架構與實驗流程..................................35
第四節 統計分析...........................................38
第五節 幼兒園餐點評估依據..................................39
第四章 研究結果...........................................41
第一節 公立與私立幼兒園餐點供應現況.........................41
第二節 公立與私立幼兒園餐點熱量及營養素供應狀況...............53
第三節 公立與私立幼兒園餐點六大類食物供應狀況.................62
第四節 公立與私立幼兒園餐點表供應狀況........................65
第五章 討論...............................................69
第一節 研究的主要發現......................................69
第二節 研究限制...........................................99
第六章 結論..............................................101
參考文獻...................................................103
中文文獻..................................................103
英文文獻..................................................116
附目錄.....................................................135
附錄一 幼兒飲食紀錄........................................135
附錄二 幼兒園餐點盤餘量飲食紀錄表............................136
附錄三 研究調查同意書.......................................137
附錄四 幼兒園餐點供應現況調查問卷............................138
附錄五 國人膳食營養素參考攝取量修訂第七版.....................140

表目錄
表2-1-1 幼兒一日飲食建議量...................................11
表2-1-2 幼兒膳食營養素參考攝取量..............................12
表3-1-1 臺中市公立與私立幼兒園抽樣摘要表.......................31
表4-1-1 公立與私立幼兒園基本資料..............................43
表4-1-2 公立與私立幼兒園餐點設計者基本資料.....................44
表4-1-3 公立與私立幼兒園餐點採購與製作者基本資料................48
表4-1-4 公立與私立幼兒園餐點供應型態...........................50
表4-1-5 公立與私立幼兒園餐點預算...............................52
表4-2-1 公立與私立幼兒園餐點每日平均熱量及營養素供應狀況..........57
表4-2-2 公立與私立幼兒園餐點點心與午餐營養素供應狀況..............61
表4-2-3 公立與私立幼兒園餐點六大類食物每日平均供應份量狀況.........64
表4-2-4 公立與私立幼兒園餐點表供應狀況...........................68


圖目錄
圖3-3-1 研究架構..............................................35
圖3-3-2 研究實施流程...........................................37



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