大學均衡飲食課程配合網路輔助學習對大學生飲食認知、行為及品質 之影響
The Effectsiveness of a Food-based Balance Normal Diet Course with a Co-cyber Learning System on Dietary Dietary Knowledge,
,Practice and Quality of University Students, and Quality in University Students
中文摘要
本研究以某大學選修營養課的99 位大學生為研究對象，藉由均衡飲食教育配合
網路輔助學習的介入，探討有關每日飲食指南及國民飲食指標中食物種類及食
物份量的飲食認知及行為，並飲食品質（健康飲食指數HEI）的短期影響。介入
包括連續八週的課程及六大類食物份量照片的網頁。採用前、後測24 小時飲食回
憶紀錄及問卷評量。有效飲食紀錄及問卷各88 份及 81 份。男、女生平均年齡為 20 歲，50%以上有吃甜食喝含糖飲料，30%以上有吃宵夜的習慣。男、女生的蛋 白質、維生素A、C 攝取量均超出 DRI 建議量 10%以上，而維生素 B6、E、鈣均未
達DRI 參考攝取量。修課後，吃宵夜的人數下降；水果類攝取量顯著增加，蛋
豆魚肉類攝取量顯著減少，二者均接近建議份數；除奶類外，男、女生的另五大 類食物的攝取量均達到一份以上的建議量；鈉攝取量顯著減少；男、女生服用維 生素\礦物質補充劑的人數均顯著增加。男生對於飲食指南及國民飲食指標的認 知及遵從行為比女生好。男、女生對食物分類及份量的了解及應用均有顯著增進 依據HEI 得分評估飲食品質，只有 17%為良好，7﹪為不佳，而 76﹪待改善；
整體飲食品質HEI 得分平均為 69 分以上，飲食品質仍有待改善。
英文摘要
This study investigated the effects of a food-based balance-diet course with a co-cyber learning system on dietary knowledge, practice,and quality(Healthy Eating Index HEI) concerning food groups and portion among 99 university students. With an 8- week period intervention, data were collected and evaluated by pre- and post- 24-hr food recalls and questionnaires. There were 88 and 81 effective recalls and
questionnaires, respectively. The average age was 20, Over 50% students had sweets, over 30% had snacks after dinner. The intakes of protein, vitamin A and C in both genders were higher than the DRI, while vitamin B6,E, and calcium were less than the DRI. After intervention, subjects took more supplements and fruits ,less meats and sodium. Subjects took more than 1 serving of each food group except milk. Men had better nutrition knowledge and practice than women. HEI evaluation were
17%,7﹪,and 76﹪for good, poor,and need improvement,the average HEI score for all after intervention was over 69,need to be improved .ary intake.
