以健康信念模式探討台南市餐飲從業人員保健食品食用意願

Study on Willingness of Health Foods Intake in Employees of Hospitality Industry in Tainan City Using Health Belief Model

10.30001/JIES.201712_14(2).0002

曾國書(Kuo-Shu, Tesng)

保健食品 ； 餐飲從業人員 ； 健康信念 ； Employees of hospitality ； health food ； health belief model

美容科技學刊

14卷2期（2017 / 12 / 01）

17 - 40

繁體中文

本研究以健康信念模式探討台南市餐飲從業人員對保健食品之食用情形、食用意願及其相關因素，並分析其差異情形。 研究針對台南市餐飲從業人員進行便利抽樣，共發出問卷525份，回收有效問卷509份，有效回收率為96.9％，並以SPSS for window12.0套裝軟體進行分析。研究結果發現：(一)近七成的台南市餐飲從業人員曾食用過保健食品，其功效以補充營養之比例最高(55.61％)，其次為抗疲勞(47.91％)、強健骨骼、免疫調節等，有78.3％未來有意願食用保健食品。(二)不同背景變項之台南市餐飲從業人員，其「自覺罹患性認知」、「自覺嚴重性認知」、「自覺行動利益」、「自覺行動障礙」，皆與無顯著差異。(三)重要他人評價重視度為沒有修過營養保健相關課程者高於有修過營養保健相關課程者，在行動線索上則是月收入兩萬以上者明顯高於兩萬以下者，工作年資6～10年者顯著高於年資1年以下者。(四)保健食品未來食用意願的部分，工作年資長者高於工作年資短者，有修過營養保健相關課程者高於未修過營養保健相關課程者。(五)家人支持的部分，女生高於男生，年資長者高於年資短者。

The aim of this research was to explore the health foods intake situations, usage willingness and influencing factors on employees of hospitality industry in Tainan city. Convenience sampling was applied to conduct this study for hospitality industry employees, totally, 525 questionnaires were issued and 509 of them were valid. The effective response rate was 96.9% and SPSS 12.0 for windows was applied to practice statistics analysis. Results show that: nearly 70% of hospitality industry employees ate health foods before in Tainan city, among these health foods, the most ever ate was with the function of nutrients supplement, followed by the functions of anti-fatigue, strengthen the body bones and manipulate the immunity and in the future, 78.3% of the subjects are willing to eat health foods. Subjects with different backgrounds show no significant differences on perceived susceptibility, perceived seriousness, perceived benefits and perceived barriers. Subjects took the nutrition course have lower scores than subjects without taking the course on degree of importance of significant others. As for the cues to action, subjects with monthly income over 20,000 are higher than those of monthly income below 20,000, and also, subjects with seniority between 6 to 10 years are higher than seniority less than 1 year. For willingness of health foods intake, employees with longer working seniority are higher than shorter working seniority and subjects ever taking nutrition course obtain higher scores than subjects not taking this course. On the part of family support, female are higher than male and subjects with longer seniority are higher than with shorter seniority.

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