The Study of Dietary Knowledge, Food Intake Patterns, and Cooking Preferences of Chef in Taiwan Area
| Autor: | Chen-Li Sun, 孫禎勵 |
|---|---|
| Rok vydání: | 2008 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 96 The purpose of this study was to understand chef’s dietary knowledge, food intake patterns, cooking preferences and related affect factors. The study can be a referrncnce for chef’s dietary education and improving the health condition of people who don’t eat at home. In total, 968 questionnaires were completed, and 80.7 % were completed which include a ” dietary knowledge test ”, “ food intake patterns test ”, “ cooking preferences test “. The data were analyzed by Percentile, Mean, Standard Deviation, t-test, one way ANOVA, and Pearson’s product moment correlation coefficient. This research conclusion shows : 1. The significant differences among age, education, and dining educational background to dietary knowledge. 2. The significant differences among education, dining educational background, and dining license to food intake patterns. 3. The significant differences among sex, age, education, dining educational background, dining license, and the past service of the dining service to food preferences. 4. The significant differences among sex, age, education, and the past service of the dining service to Cuisine preferences. 5. The significant relationship between chef’s dietary knowledge and food preferences. 6. The significant relationship between chef’s dietary knowledge and cuisine preferences. 7. The significant relationship between chef’s food intake patterns and food preferences. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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