一、 本研究針對南部某大學大學部學生，以健康飲食實作教學模式，建立學生飲食健康管理知識，探討大學生飲食行為認知對體重管理之影響。1.受試者需接受體重自主管理計畫之前測及後測。2.以每週一次每次四小時之健康飲食實作教學。3.學習飲食份量概念及正確運動方式，評估其對體重管理之影響。4.為期十七週。5.本研究使用測量工具包括：問卷評估及體位測量，以學習良好飲食習慣、正確運動方式及食物分類與代換，進行受試者自我健康管理，並以SPSS 19分析統計資料。
二、 本研究結果發現：全體受試者之「體脂肪」及「臀圍」有顯著降低 (P﹤0.001)，「大腿圍」具有顯著降低 (P﹤0.01)、肌肉率有顯著提升 (P﹤0.001)；男性受試者之臀圍有顯著降低 (P﹤0.05)，肌肉率有顯著提升 (P﹤0.01)。女性受試者之臀圍及大腿圍皆顯著降低 (P﹤0.05)，體脂肪有顯著降低 (P﹤0.001)，肌肉率有顯著提升 (P﹤0.01)。BMI小於或等於18.5之受試者，肌肉率具有顯著提升 (P﹤0.05)；BMI大於或等於22.5之受試者的體重及BMI皆顯著降低 (P﹤0.05)，體脂肪、臀圍及大腿圍皆有顯著降低 (P﹤0.001)，肌肉率則顯著提升 (P﹤0.01)。在受試者自我體重管理方面：健康飲食知識及食物選擇技巧控制觀念皆有顯著提升。由上述結果可推論健康飲食實作教學模式之介入，有助於促進大學生飲食健康管理知識、飲食行為認知及能顯著改變身體組成。 The purpose of this study was to aim the students of a university to establish a healthy eating practice teaching model for promoting the knowledge of dietetic health of the students to explore the influence of cognition of college students' dietary behavior on weight management.
This study was conducted with healthy diet of four hours per week for 17 weeks to observe the concept of dietary weight and the correct way of exercise, to assess on the influence of weight management by previous and post-test assessment.
The tested samples of this study were from the university students in the southern Taiwan. Students tested needed to attend pre- and post-test measurements for self-management program. The measurement tools included questionnaires and postural measurements, which demonstrate learning good eating habits, correct exercise patterns. Substitution, and self-health management. SPSS 19 program was used to analyze the statistical data.
The following results of this study were obtained: “body fat” and “hip circumference” were significantly lower (P<0.001), “thigh circumference “ was significantly lower (P<0.01), and muscle ratio was significantly increased (P <0.001); in all subjects there was a significant decrease in hip circumference (P<0.05) and a significant increase in muscle rate (P<0.01) in male subjects. Hip and thigh circumference in female subjects were significantly lower (P<0.05), body fat was significantly lower (P<0.001), and muscle mass was significantly increased (P<0.01).
Subjects with BMI ≦18.5 had a significant increase in muscle mass (P<0.05). Those with BMI ≧ 22.5 had significantly lower body weight and BMI (P<0.05), and body fat, hip circumference, and thigh circumference were all significantly lower (P<0.001), and higher muscle rate significantly (P<0.01).
Self-weight management, the concept of healthy dietary knowledge and food selection skills among tested subject were significantly improved. The intervention of healthy eating practice teaching model was suggested to promote the cognition of health dietary management knowledge, dietary behavior and body composition of students in the university.
