high school(vocational) students
green consumption knowledge
green consumer behavior
green consumption attitude
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Abstract[[abstract]]本研究之目的是要了解大臺北地區高中（職）生在吃到飽餐廳的綠色消費知識、綠色消費態度及綠色消費行為，飲食自我效能，吃到飽餐廳飲食行為之現況和相關性，並對不同人口背景、環境背景的受試學生，探討上述三者差異性。本研究採用問卷調查法，以自編之「綠色消費知識、綠色消費態度、綠色消費行為問卷量表，飲食自我效能量表，飲食取用頻率量表」做為研究工具。母群體為臺北市、新北市的高中（職）生，以分層立意抽樣方式進行調查，發出471份問卷，回收有效問卷427份。研究結果經統計分析後，獲得以下發現： 1.大臺北地區高中（職）生有96.3％曾去過吃到飽餐廳用餐，且以每年去1-2次者最多。綠色消費資訊來源，以電視、電腦、報章、雜誌最多。 2. 綠色消費知識87.51分，綠色消費態度3.67±0.43分，綠色消費行為3.62±0.49分，飲食自我效能平均3.28±0.77分。顯示綠色消費知識良好，其餘各項表現正向。飲食取用頻率以家畜肉類最高。 3. 飲食自我效能與去吃到飽餐廳消費頻率呈負相關，與茶咖啡飲料類、油炸類、香烤類呈負相關。 4. 綠色消費知識與態度、態度與行為、知識與行為，兩兩呈正相關。符合KAB模式的「模式四」理論。其中態度與行為呈中度正相關。 5. 綠色消費知識、態度、行為與去吃到飽餐廳消費的頻率、取用食物類別及烹調法類別，皆呈低度正相關。 6. 綠色消費態度與飲食自我效能呈低度正相關，食用行為構面呈低度正相關。 本研究結果將提供教師本身、教育行政單位、行政院衛生署、餐飲業界及未來研究者相關建議事宜，以供參考。 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.