| 摘要: | 本研究是以林薇、周麗端教授於九十八年度所執行研究計畫「台灣地區婦女鈣質攝取營養教育方案-國中女性教師」之資料進行分析。目的是探討國中女性教師鈣質食物攝取行為之現況以及鈣質食物攝取行為之影響因素，並以描述性統計、差異性分析、相關分析、階層迴歸分析法(hierarchical regression)進行分析。結果顯示，國中女性教師平均鈣質攝取量為403.7毫克，僅及建議量之40%；階層迴歸分析法分析結果顯示，以鈣質食物攝取的總鈣攝取量整體來看，年齡愈輕、鈣質相關的營養知識愈差、愈不會因為宗教因素影響鈣質食物攝取、鈣質食物的喜好性愈高、鈣質食物攝取的自我效能愈高者，鈣質食物攝取的總鈣攝取量愈高，所有變項共能解釋總變異量之14.4%。對不同食物類別之鈣質攝取量影響因素略有不同:(1) 乳製品:有生過小孩、鈣質相關的營養知識差、不會因為宗教因素影響乳製品攝取、乳製品的喜好性愈高、乳製品攝取的自我效能愈高者，乳製品鈣質攝取量愈高；(2) 黃豆製品:體型正常(相較於過輕)、黃豆製品的喜好性愈高、黃豆製品攝取的自我效能愈高者，黃豆製品鈣質攝取量愈高；(3) 連骨吃或連殼吃的海鮮類:連骨吃或連殼吃的海鮮類的喜好性愈高、連骨吃或連殼吃的海鮮類攝取的自我效能愈高者，連骨吃或連殼吃的海鮮類攝取量愈高；(4) 深綠色蔬菜:愈不會因為促銷、廣告活動、農藥影響深綠色蔬菜攝取，愈會因為味道影響深綠色蔬菜攝取、深綠色蔬菜的喜好性愈高、深綠色蔬菜攝取的自我效能愈高者，深綠色蔬菜鈣質攝取量愈高。根據上述結果，提出提升鈣質攝取量之建議，(一)教育方面: 衛生單位應利用各種機會和場所辦理營養教育宣導活動，引起國人對鈣質攝取之重視；藉由醫護專業人員來教導民眾鈣質的重要性，提供正確的鈣質相關的營養知識；及克服對鈣質食物攝取的障礙，以提高鈣質食物攝取的喜好性及鈣質攝取的自我效能；(二) 政策方面:鼓勵業者在口味上加以改良，發展更多符合國人口味之鈣質食物之產品；輔導餐盒、餐飲業者提高深綠色蔬菜的供應量；加強黃豆製品生產之衛生管理、宣導，澄清連骨吃或連殼吃的海鮮類品的衛生安全，加強蔬菜殘留農藥之檢驗；並將國人攝取嚴重不足的營養素鈣質等列為包裝食品營養標示必須標示項目，以利營養教育之推廣。
The purpose of the research is to investigate the subject’s behavior of calcium intake and the influencing factors. The study used the data collected by the DOH sponsored research project “Calcium Intake: Junior High School Female Teacher in Taiwan.” directed by Professor Wei Lin, and Lituan Zhou. Descriptive statistics, one-way analysis of variance, Pearson correlation analysis and hierarchical regression analysis are utilized in the research. The results show that the average daily calcium intake of junior high school female teachers is 403.7 mg, which is 40% of the recommendation. The results of the hierarchical regression analyses indicate that those who are younger, lower score in calcium related nutrition knowledge test, not influenced by religion, with high preference of calcium-rich food, and with high self-efficacy, they have higher calcium intake. Those variables can explain 14.4% of the variance. The influencing factors differ from different food categories: (1) dairy products: the subjects who have experience of giving birth, lack of nutrition knowledge, have religion reason, with higher preferences and higher self-efficacy of dairy products, they have higher calcium intake from dairy products. (2) soy products: the subjects who have normal body type (comparing to underweight), with higher preferences and higher self-efficacy of soy products, they have higher calcium intake from soy products. (3) seafoods eaten with shell or bone: those who are with higher preferences and higher self-efficacy of seafoods eaten with shell or bone, they have higher calcium intake from those seafood. (4) dark green vegetables: those who do not get influenced by promotional campaign, advertisements, and pesticide residue but influenced by the taste, with higher preferences and higher self-efficacy of dark green vegetables, they have higher calcium intake from dark green vegetables. To increase calcium intake, we suggested that 1) Education: more promotional activities can be held addressed on the importance of calcium and skills to overcome the barriers to the intake of various calcium-rich foods. 2) Government Policies: encourage food industry to improve the taste of calcium-rich foods and develop more varieties of calcium-rich foods. The government should ensure the safety of soy products, seafoods eaten with shell or bone and dark green vegetables and add calcium on the list of nutrition labeling. |
