探討大專生對「療癒性食物」的認知、情意和攝取行為及其與性格之相關性研究－以南部某大學為例

Chia Nan University of Pharmacy & Science Institutional Repository > 藥理學院 > 保健營養系(所) > 博碩士論文 > Item 310902800/33880

請使用永久網址來引用或連結此文件: https://ir.cnu.edu.tw/handle/310902800/33880

標題:	探討大專生對「療癒性食物」的認知、情意和攝取行為及其與性格之相關性研究－以南部某大學為例 An Investigation on Cognition, Affection and Dietary Behaviors of “Comfort Food” and Their Relationships with Personality among University Students－An Example of a University in Southern Taiwan 「療癒」一辭來自日本的「癒?」；而療癒性食物（comfort food）的概念則來自西方。療癒性食物的定義為「使人舒適或提供撫慰的食物」；它一般是屬於高熱量食物（高糖或碳水化合物），且與童年經驗、成長過程或家庭食物有關。此外，療癒性食物常因文化、性別、和年齡而有差異；且一般而言，療癒性食物並非口味特佳、不以健康為特徵、亦無特定的感官特徵以助於區分療癒性與其它的食物。本研究對象以大專生為主，探討他們對於療癒性食物的認知、情意和攝取行為，及其與性格的相關性。本研究受試者取樣於台南地區某大專院校學生。研究分為兩階段進行：第一階段為質性訪談研究，共訪談10人（男4人，女6人；平均年齡20.60±0.97歲）；第二階段為量性調查研究，受試者採方便取樣法，共204人（男57人，女147人），平均年齡20.52±1.46歲。量性調查用問卷設計，係根據質性訪談結果，並參照國內外文獻發展而成；性格量表則是採用NEO-FFI-3中文版量表（大五性格量表）。依第一階段質性訪談結果，初步擬定出：「主觀認知因素」、「五感因素」、「情意因素」、和「時地因素」為探討療癒性食物的四項構面。透過第二階段量性分析，最後將構面修改為：「主觀認知因素」、「五感因素」、「情意因素」、和「性格因素」四項。其中「主觀認知因素」構面包含抒壓、幸福感、懷舊等主要概念；最常被食用前三名的療癒性食物類別為奶類飲料（46人次），其次是蛋糕類（41人次）和雞肉類（32人次）；部份受試者具有健康信念，認為食用蔬菜水果亦可療癒心靈。在「五感因素」構面，男性較女性重視聽覺感（p= 0.04）；大二生較大一生重視觸覺感（p<0.00）；理想體位者較過輕體位者重視味覺感（p= 0.04）；道教信仰者較非道教信仰者重視觸覺感（p< 0.01）；自覺壓力小者較壓力大者重視聽覺感（p= 0.04）；抽煙者較非抽煙者重視聽覺感（p= 0.03）；和偶爾運動者較不運動者重視視覺感（p= 0.03）。「情意因素」構面，發展出抒壓、安慰、幸福感、懷舊、獎勵、替代、滿足等七項主要概念。在「性格因素」構面，發現神經質性格與熱量類（r= 0.18, p<0.05）、和嗅覺（r= 0.17, p<0.05）呈現正相關；外向性格與抒壓（r= 0.18, p<0.01）、幸福感（r= 0.20, p<0.01）、和懷舊（r= 0.18, p<0.01）為正相關；開放性格與幸福感（r= 0.19, p<0.01）為正相關；友善性格與抒壓為正相關（r= 0.15, p<0.05），而與味覺（r= -0.19, p<0.05）負相關；而嚴謹性格與抒壓為正相關（r= 0.14, p<0.05），而與視覺（r= -0.18, p<0.05）和嗅覺（r= -0.20, p<0.05）為負相關。隨著社會時尚風潮和個人生活型態，療癒性食物的食用行為日益普遍，且可能成為個人飲食習慣的一部份。本研究以大專院校學生年輕族群為調查對象，藉以瞭解療癒性食物在個人生活中所扮演的角色與義涵，及其與性格因素之間的關連性。此研究發展出以主觀認知因素、五感因素、情意因素、和性格因素等四項構面探討此議題，期可提供未來進一步相關研究之架構基礎。 The term “comfort” is derived from “癒?” of Japan;however, the concept of comfort food is originated from the West. Comfort food is defined as “the food which makes people comfortable or comforts people;it is generally the high-calorie food (high sugar or carbohydrate) and is associated with the individual’s experiences of childhood and growth processes, or related to the family foods. In addition, comfort foods vary by culture, gender and age, and generally speaking, they are neither exceptionally delicious nor to be characterized by being healthy. It lacks specific sensory characteristics to distinguish between the comfort food and other kinds of foods. In this study, the target population is the university students and the purpose of research is to explore the cognition, affection and dietary behaviors of comfort foods as well as their relationships with personality among this population. The study subjects were recruited from a university located in southern Taiwan. There were two phases in this study. The first phase was a qualitative research which 10 people (4 males and 6 females) with average age of 20.60±0.97 years old were interviewed. The second phase was a quantitative investigation. A total of 204 subjects were selected by convenience sampling (57 males and 147 females) and the average age was 20.52±1.46. The quantitative questionnaire was developed based on the results of qualitative interview and the findings fromresearch literatures. Besides, the scale of personality was measured referring to the Chinese version of NEO-FFI-3 (Big Five personality test). According to the qualitative results of phase one, this study initially drafted “subjective cognition,” “five senses,” “affection” and “time and place” as ”Four Dimensions” in terms of the construct of comfort food. Through quantitative investigation of phase two, the “Four Dimensions” then revised as “subjective cognition,” “five senses,” “affection” and “personality.” The dimension of “subjective cognition” included pressure relief, well-being and nostalgia;the top 3 most popular categories of comfort foods were reported as milk beverages (46 person-times), followed by cake (41 person-times) and chicken (32 person-times);there are some subjects with health consciousness thought that eating vegetables and fruits were comforting. As to “five senses” dimension, in comparison to females, males paied more attention to the sense of hearing (p= 0.04);sophomores concenstrated more on the sense of touch than freshmen (p< 0.00);subjects with ideal body weight concerned more about the sense of taste than underweight ones (p= 0.04).For religious people, those who believe in Taoism valued more to the sense of touch than non-Taoists (p< 0.01);comparing to the subjects who perceived more pressure, those who perceive less pressure preferred more to the sense of hearing (p= 0.04);non-smokers tended to focus more on the sense of hearing than smokers (p= 0.03);people who occasionally do exercises felt more important to the sense of vision than those without doing exercise (p= 0.03). As to “affection” dimension, seven concepts were found to be prominent, including pressure relief, consolation, well-being, nostalgia, reward, substitution and satisfaction. In the dimension of “personality,” it showed that the trait of neuroticism was positively associated with calorie (r= 0.18, p<0.05) and the sense of smell (r= 0.17, p<0.05);the trait of extroversion was positively related to pressure relief (r= 0.18, p<0.01), well-being (r= 0.20, p<0.01) and nostalgia (r= 0.18, p<0.01);the trait of openness was positively related to well-being (r= 0.19, p<0.01);the trait of agreeableness was positively related to pressure relief (r= 0.15, p<0.05) and negatively related to the sense of taste (r= -0.19, p<0.05);the trait of conscientiousness positively related to pressure relief (r=0.14, p<0.05) and negatively related to the senses of vision (r= -0.18, p<0.05) and smell (r= -0.20, p<0.05). With the social trend and personal life style, dietary behaviors of comfort food are more common and might become parts of individual’s eating habits. This study aimed at the young population (university students) attempting to recognize the role and significance of comfort food and their relationships with personality. Four dimensions, (subjective cognition, five senses, affection and personality) were developed in the study, and they hopefully might be provided as the framework for future related research.
作者:	陳昭吟
貢獻者:	保健營養系張宜平鄭裕耀
關鍵字:	飲食行為情意認知療癒性食物性格大專生 Personality Dietary Behaviors Affection Cognition Comfort Food University Students
日期:	2020
上傳時間:	2022-10-21 10:26:43 (UTC+8)
關聯:	電子全文公開日期：2025-02-19 學年度：108， 220頁
顯示於類別:	[保健營養系(所) ] 博碩士論文

文件中的檔案:

檔案	描述	大小	格式	瀏覽次數
index.html		0Kb	HTML	390	檢視/開啟

在CNU IR中所有的資料項目都受到原著作權保護.

TAIR相關文章

資料載入中.....