職場員工的降低油脂飲食行為與心理社會因子之相關性探討

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Title:	職場員工的降低油脂飲食行為與心理社會因子之相關性探討 Correlations of Fat-Reducing Dietary Behaviors and Psychosocial Variables among Workplace Employees
Authors:	王雅君
Contributors:	鄭裕耀嘉南藥理科技大學：營養與保健科技研究所
Keywords:	飲食行為心理社會因子自我效能自覺障礙整體健康關心程度 fat-reducing dietary behaviors psychosocial factors Taiwan
Date:	2009
Issue Date:	2009-03-12 11:33:10 (UTC+8)
Abstract:	飲食中油脂攝取量過高是台灣國人前三大死因（惡性腫瘤、心臟疾病、腦血管疾病）之危險因子。本研究之目的爲研析國人降低油脂攝取之飲食行為，及其與心理社會因子之相關性，期能找出顯著影響國人脂肪攝取飲食行為改變的因素。在高雄、臺北兩地區公司機關中共招募511 位員工參與本研究。簡易油脂評估量表及心理社會因子兩種使用於測量的問卷之Cronbach’s alpha 各為 0.63-0.89 和0.45-0.90, 此信度在可接受的範圍內。結果顯示在降脂行為中，最常採用的方法是「少吃油炸食物」、「減少用油量」、和「改選半葷素或蔬菜類的菜餚」等行為；而最少採用的是「選擇白肉來代替紅肉」、「將蛋糕或麵包上的奶油去除」、以及「一天中至少有一嬰Y素」等行為。心理社會因子與降低油脂行為的相關性皆達顯著性水準，其中的自我效能、自覺障礙及整體健康關心程度三個因子可解釋46％降脂變異度。日後在設計降低油脂營養教育課程時，可嘗試加強自我效能、自覺障礙及整體健康關心程度等三個因子以促進行為改變。關鍵字：飲食行為、心理社會因子、自我效能、自覺障礙、整體健康關心程度 High dietary fat intake is closely related to top three leading causes of death in Taiwan. The objectives of study are to identify fat-reducing dietary behaviors, and to examine their correlations with psychosocial factors. A total of 511 subjects, employees of two companies located in Taipei and Kaohsiung, participated in this study. Two self-administered questionnaires, including a simplified fat screener and survey of fat-related psychosocial factors, were used as measuring tools. Cronbach’s alpha of these two questionnaires were 0.63-0.89 and 0.45-0.90 (N=511), respectively, and these values were at acceptable level. The most common fat-reducing dietary behaviors were: eating less fried food, using less oil, and having more vegetables. Least people chose eating white meat instead of red meat, removing the cream on top of cake or bread, or having at least one vegetarian meal per day as their strategies of reducing fat intake. Significant correlations between psychosocial factors and fat intake of dietary behavior were found. Forty-six percent of variation might be explained by eminent psychosocial factors, including self-efficacy, perceived barriers and overall health concern. In application, three psychosocial factors of self-efficacy, perceived barriers, and overall health concern might be emphasized while designing nutrition education curriculum relative to fat-reducing dietary behaviors. Keywords: fat-reducing dietary behaviors, psychosocial factors, Taiwan
Relation:	校內一年後公開，校外永不公開，學年度：96，93頁
Appears in Collections:	[Dept. of Health and Nutrition (including master's program)] Dissertations and Theses

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