近年來食安事件頻傳，自1979年工業用酒精加入食用酒而造成身體危害、1985年餿水油再製食用油事件至2018年使用改標的過期原料製造食品，種種食安緣由皆與食品從業人員息息相關。本研究目的旨在探討臺灣食品從業人員的飲食行為、態度和營養知識之間的關係。食品從業人員職責為食品安全，盼能透過調查結果在食品安全的基礎上加入健康的元素。本次研究採用Google表單，以立意取樣的方式於食品從業人員LINE群組進行問卷調查，群組人數共245人，填寫問卷的食品從業人員共110人，合計回收有效樣本為103份。問卷統計使用描述性統計、次數統計、獨立樣本t檢定、單因子變異數、皮爾森積差相關 、卡方檢定、交叉表等統計分析。 女性的飲食行為及營養知識顯著優於男性，大專(學)以上者在營養知識顯著優於高中(職)者，年齡 50歲以上者的飲食態度較差， BMI為過重範圍者的飲食行為、態度、營養知識得分較差，營養師的營養知識得分較高。以卡方檢定找出正餐外的醣類、脂肪和運動頻率是影響BMI的因素。飲食行為與飲食態度互相相關，食品從業人員的營養知識佳，但不足以影響飲食行為及飲食態度。 In recent years, food safety incidents have been frequently reported. Since 1979, industrial alcohol was added to wines, causing physical harm. In 1985, waste oil was re-produced to be new oil. In 2018, manufacturers used expired raw materials to make food. These were closely related to food practitioners. The research is aimed at the relationship among dietary behaviors, attitude and nutrition knowledge of food practitioners in Taiwan. Food practitioners are who handling about the food safety. Through questionnaires results, add healthy elements to food safety. There were 245 food practitioners in the LINE groups, Google form of questionnaires was given on LINE groups. 110 of them retrieved the questionnaires. A total of 103 questionnaires were valid to be analyzed in the questionnaires. The statistics approaches include descriptive statistics, average value, independent sample t test, one-way ANOVA, Pearson's Correlation and Chi-square test. Women's dietary behaviors and nutrition knowledge scores were significantly better than men. Those with college or higher education had significantly the best scores of nutrition knowledge to those with high school. Those who were over 50 years old had the poorest scores of dietary attitude. Those with excessive BMI had the poorest scores of dietary behaviors, attitude and nutrition knowledge. Dietitians had the highest scores of nutrition knowledge. Unnecessary sugar, fat outside the meals and frequency of exercise impacted the BMI by the Chi-square test. Dietary behaviors were related to dietary attitude. Food practitioners have good nutrition knowledge, but insufficient to affect dietary behaviors and dietary attitude.
