探討低碳飲食觀念認知與執行－以東部餐飲科系學生為例

Discussion on Low-carb Diet' Cognitive and Technical Training Current Status - A Case Study of the Major Culinary Arts Students in Eastern Part of Taiwan

10.30001/JIES.201706_14(1).0002

劉禧賢(Liu, Hsi-Hsien)

低碳飲食文化 ； 飲食型態 ； low-carbon diet ； dietary patterns

美容科技學刊

14卷1期（2017 / 06 / 01）

25 - 36

繁體中文

由於經濟發展與環境議題日趨備受重視，本研究針對16-24 歲高中職與大學餐飲相關類科學生進行低碳飲食、認知應用與各項影響因素進行分析，希望能提供未來校園低碳教育參考數據。結果顯示，在環境因素與專業知識學習與環境中，學生們進行「低碳飲食」方式，主要來自於學校教育訓練以及落實自我實踐二大因素；專業知識認知與實踐能力深受環境影響，進一步分析影響來源，結果顯示約有主要影響成來自傳播媒體與同儕約有八成，可見現代傳播媒體與電腦資訊以及教育環境因子，對於新世代年輕人有著絕對性的影響。本研究顯示要真正落實節能減碳除了學校教育、觀念建立，家庭實踐也具有不可抹滅的考量因素。

Economic development and environmental issues are increasingly important, This study is aimed at analyzing the low-carbon diet, cognitive application and various influencing factors of 16-24 year-old high school and university catering-related students, hoping to provide reference data for future low-carbon education research. The results show that in environmental factors and expertise in learning and environment, Students' ＂low-carbon diet＂ approach, mainly from the school education and training and implementation of self-practice two factors; professional knowledge and practical ability to be deeply affected by the environment, further analysis of the impact of the source, the results show that the main impact from the media And about 80% of the peers, visible modern media and computer information and educational environment factor. The results of this study show that the implementation of energy saving and carbon reduction in addition to school education, the concept of the establishment of family practice also has indispensable considerations.

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