The Study on the Buffet Eating Behavior and Green Consumption for Taipei Area Senior(Vocational) High School Students.
| Autor: | Jhen-Ying Chen, 陳振英 |
|---|---|
| Rok vydání: | 2014 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 101 The purpose of this study is to investigate the current status and relationships among knowledge, attitude and behavior (KAB) of green consumption (GC), eating self-efficacy as well as eating behavior at buffet restaurant for senior (vocational) high school students in Taipei area. The dependent variables of previous mentioned categories were also analyzed with personal characteristics as independent variables. The questionnaires regarding GC and dietary parameters at buffet restaurant as instrument tools were administrated and given to 471 subjects by striated sampling. The 427 valid questionnaires were collected and analyzed. The results were presented as follows: 1. The majority of subjects in those who 96% of subjects had been at buffet restaurant were once or twice at buffet every year. The main resources of GC were from TV, web, newspaper and magazines. 2. The scores of KAB of GC and self-efficacy were 87.51, 3.67±0.43, 3.62±0.49, and 3.28±0.77 respectively. Livestock was the highest of intake frequency among all foods provided at buffet. 3. Self-efficacy negatively associated with visiting frequency at buffet. And, self-efficacy was negatively associated with tea, coffee drinks, fried and roasted food, too. 4. The relationships among KAB of GC were positively associated for each other with medium relation between attitude and behavior. This result indicated that The Model 4th of KAB was applied in this study. 5. KAB of GC were significantly low correlated with certain food items and cooking methods at buffet. Knowledge and behavior of GC were also significantly low correlated with visiting frequency at buffet. 6. Attitude about GC and behavior of GC in the aspect of dietary behavior were positively low correlated with self-efficacy. The results of this study would provide reference materials for teachers, educational administration institutions, Department of Health, restaurants and future researchers. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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