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研究生:呂姿慧
研究生(外文):Lu, Zi-Hui
論文名稱:大學生壓力指數與添加糖食物攝取量之相關性調查
論文名稱(外文):A Study of The Correlation Between Stress Index and Added Sugar Food Intake among Students in Providence University
指導教授:翁瑤棽
指導教授(外文):Weng, Yao-Lin
口試委員:王瑞蓮高美丁
口試委員(外文):Wang, Jui-LienKao, Mei-Ding
口試日期:2020-04-24
學位類別:碩士
校院名稱:靜宜大學
系所名稱:食品營養學系
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2020
畢業學年度:108
語文別:中文
論文頁數:74
中文關鍵詞:添加糖壓力知覺飲食自我效能飲食行為
外文關鍵詞:Added sugarPerceived stressDiet self-efficacyEating behavior
相關次數:
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壓力是個人面對情緒上或身體上有形或無形的負荷,而無法解決時的反應狀態,許多研究指出壓力可能會改變對於食物的選擇偏好,傾向於選擇高脂、高鹽、高糖的食物,在探討壓力與飲食的研究中,並未對添加糖的食物有更獨立的解釋。因此,本研究調查大學生壓力指數與添加糖(Added sugar)食物攝取之相關性。研究對象為靜宜大學二年級學生376位,以班級為單位抽取出受訪班級後,發放自填式問卷,調查受訪者近一個月的壓力指數、添加糖飲食自我效能和添加糖食物攝取狀況。問卷內容包含人口學特質調查、Cohen壓力知覺量表(Chinese 14-item PSS)、添加糖飲食自我效能量表和添加糖食物攝取頻率問卷。問卷回收後,分析壓力知覺與添加糖食物攝取之相關性,以及探討壓力知覺和其他相關因子對添加糖食物攝取之影響。結果顯示,受訪者的壓力知覺得分最低為4分,最高為51分,平均分數為27.47±7.89,有疾病者的壓力知覺顯著較無疾病者大,壓力知覺與添加糖飲食自我效能成顯著負相關,與添加糖食物攝取成顯著正相關。添加糖飲食自我效能得分最低為2分,最高為43分,平均分數為23.93±9.01,男性的添加糖飲食自我效能顯著較女性高,無喝酒者和有運動者的添加糖飲食自我效能顯著較高,添加糖飲食自我效能與添加糖食物攝取頻率成顯著負相關。本研究發現壓力知覺越大者,添加糖飲食自我效能越低,實際上影響添加糖食物攝取頻率的因素並非壓力知覺,而是取決於添加糖飲食自我效能的高低。建議未來能針對大學生制定改善添加糖飲食自我效能的方案,以期達到促進健康飲食行為之目標。
Stress is the reaction state when faced with emotional or physical tangible or intangible load that cannot be resolved. Many studies have pointed out that stress may change food choice preferences and tend to choose high-fat, high-salt, and high-sugar foods. Many studies on stress and diet have no independent explanation for added sugar food. Therefore, this study investigated the correlation between college students' stress index and added sugar food intake. The subjects were 376 sophomores from Providence University. Using class as an unit, a self-administered questionnaire was used to investigate the subjects' stress index, diet self-efficacy and the frequency of added sugar food intake during the past month. The questionnaire included demographic information, perceived stress scale (Chinese 14-item PSS), diet self-efficacy scale, and the frequency of added sugar food intake. After the questionnaire was collected, the correlation between stress perception and the frequency of added sugar food intake, the effects of perceived stress and other related factors on the frequency of added sugar food intake were analyzed. The results showed that the participants' the lowest perceived stress score was 4 points, the highest was 51 points, with the average score as 27.47±7.89. For these with diseases had higher perceived stress score than those without diseases. Perceived stress was negatively correlated with diet self-efficacy, and positively correlated with the added sugar food intake. The lowest diet self-efficacy score was 2 points, the highest was 43 points, with the average score as 23.93±9.01. Men had higher diet self-efficacy than women. Non-drinkers and those who exercise had higher score of diet self-efficacy. Diet self-efficacy was inversely related to the frequency of added sugar food intake. This study found that the higher perceived stress, the lower diet self-efficacy. The factor that affects the frequency of added sugar food intake was not perceived stress, but depended on the diet self-efficacy. It is suggested to design plans to improve diet self-efficiency for college students to achieve the goal of promoting healthy eating behaviors in the future.
目錄 I
圖目錄 III
表目錄 IV
附錄 V
中文摘要 VI
英文摘要 VII
第一章 前言 1
第一節 研究動機 1
第二節 研究目的 2
第三節 名詞界定 3
第二章 文獻回顧 4
第一節 壓力對健康之影響 4
第二節 大學生壓力來源 5
第三節 心理壓力對飲食選擇之影響 6
第四節 壓力和飲食選擇之相關研究 7
第五節 高糖食物對於健康之影響 10
第六節 飲食自我效能和飲食選擇之相關研究 12
第三章 研究方法 14
第一節 研究架構 14
第二節 研究對象 15
第三節 研究流程 16
第四節 研究工具與方法 18
第五節 統計分析 28
第四章 研究結果 29
第一節 基本資料 29
第二節 壓力知覺、添加糖飲食自我效能和添加糖食物攝取狀況 29
第三節 添加糖食物攝取頻率 30
第四節 壓力知覺、添加糖飲食自我效能和添加糖食物攝取之關係 32
第五章 討論 43
第一節 大學生壓力知覺狀況 43
第二節 大學生飲食自我效能狀況 43
第三節 大學生添加糖食物攝取狀況 44
第四節 壓力知覺、添加糖飲食自我效能與添加糖食物攝取頻率之關係 46
第六章 結論與建議 47
第一節 研究結論 47
第二節 研究限制 47
第三節 建議 48
第七章 參考文獻 49
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