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    題名: 大臺北地區中老年人自覺健康狀況和社會參與之相關研究 —以保健食品使用為調節變項
    A Study on the Self-Perceived Health Status and Social Participation among Middle-Aged and Older Adults in Taipei: The Use of Functional Foods as the Moderating Variable
    作者: 賴幸芳
    LAI, HSIN-FANG
    貢獻者: 生活應用科學系碩士在職專班
    關鍵詞: 銀髮族
    保健食品
    自覺健康狀況
    社會參與
    health foods
    supplements
    elderly
    health status
    social participation
    日期: 2014-12-27
    上傳時間: 2015-02-05 11:40:21 (UTC+8)
    摘要: 本研究旨在探討大臺北地區 45 歲以上使用保健食品之中老年個人背景變項與社會參與之關係，並探討其自覺健康狀況與社會參與之關係、保健食品使用對個人背景與社會參與之調節效果，及保健食品使用對自覺健康狀況與社會參與之調節效果。
    本研究採問卷調查法，並以便利取樣為抽樣方式，針對大臺北地區（臺北市、新北市）年滿 45 歲以上使用保健食品之中老年人為調查對象，正式抽樣樣本為 412 人，回收有效樣本數為 394 人，有效回收率為 95.63%。所使用的研究工具包括：個人基本資料（7 題）、保健食品使用情形（10 題）、自覺健康量表（15 題）及社會參與量表（27 題），合計共 59 題。有效問卷續以 SPSS 20.0 進行描述性統計分析、獨立樣本 t 檢定、單因子變異數分析、皮爾森積差相關分析及多元迴歸等進行統計分析。研究結果如下。
    一、食用保健食品之主要成分以「維生素」最高 (26.5%)；食用動機或預期可達功能以「維持整體健康」為主；而保健食品來源則多來自「家人親友」；但近六成受試者在食用前未先詢問或告知專業人員。
    二、保健食品「食用頻率」會因「年齡」之不同及受試者「罹病與否」而有顯著差異存在 (F=3.13, p＜.01; t=3.66, p＜.001)，且保健食品「食用時間」會因「年齡」及「職業」之不同而有顯著差異存在 (F=3.92, p＜.001; F=2.20, p＜.05)。受試者「每月可支配金額」與年齡呈負相關 (r=-.14, p＜.01)，與教育程度呈正相關 (r=.34, p＜.01)，且與保健食品「每月購買金額」亦呈正相關 (r=.13, p＜.05)。
    三、每月可支配金額與自覺健康狀況 (r=.14, p＜.01) 及休閒參與活動 (r=.12, p＜.05) 呈顯著正相關。
    四、中老年人「自覺健康狀況」與整體「社會參與」之間具顯著正相關 (r=.41, p＜.01)。
    五、保健食品食用頻率分別對年齡與社會參與 (β=-.40, p＜.05) ，職業與社會參與 (β=.32, p＜.05) 及教育程度與社會參與 (β=.38, p＜.05) 具有顯著調節作用，而保健食品食用效果對教育程度與社會參與 (β=.60, p＜.05) 亦具有顯著調節作用。
    最後，整合本研究結果，提供日後中老年人選購保健食品及社會參與、及相關單位和後續研究者之參考。
    The purpose of the research is to investigate the relationship between the uses of functional foods, self-perceived health status, and social participation among individuals who are 45 years old and older in the greater Taipei area. The study also examines the relationships between personal background characteristics and social participation as well as self-perceived health status and social participation among the participants when the uses of functional foods as the moderating variable.
    The study uses survey method and convenience sampling to recruit participants. Participants who are 45 years old and older, use functional foods, and reside in the greater Taipei area (Taipei City and New Taipei City) are eligible to complete the questionnaire. The questionnaire contains personal background information (7 items), functional foods use scale (10 items), self-perceived health status scale (15 items), and social participation scale (27 items), which are 59 items in total. The researcher surveyed 412 participants and received 394 valid questionnaires. The response rate is 95.63%. The data was analyzed with descriptive statistical analysis, independent sample t test, ANOVA, Pearson’s product-moment correlation coefficient, and multiple regression. The findings are as follows.
    First, the majority of the participants take “Vitamin (26.5%),” in functional foods. Participants’ motivations and expected results by taking functional foods are to maintain the overall health. The main source of the functional foods is from family and friends. Nearly 60% of the participants did not inquire or inform health care specialist before using.
    Second, the consumption frequency of functional foods has significant differences on age and health status (F=3.13, p＜.01; t=3.66, p＜.001), and the consumption time of functional foods has significant differences on age and occupation (F=3.92, p＜.001; F=2.20, p＜.05). Monthly disposable amount of money of the participants is negatively correlated with age (r=-.14, p＜.01) and positively correlated with education (r=.34, p＜.01) and much positively correlated with monthly purchased total price (r=.13, p＜.05).
    Third, monthly disposable amount of money of the participants is significantly positively correlated with self-perceived health status (r=-.14, p＜.01) and leisure participation (r=.12, p＜.05).
    Fourth, self-perceived health status of the participants is significantly and positively correlated with social participation (r=.41, p＜.01).
    Last, functional foods consumption frequency for each age and social participation (β=-.40, p <.05), occupation and social participation (β=.32, p<.05), and education and social participation (β=.38, p <.05) with a significant moderating effect, and the effects of functional foods consumption on the level of education and social participation (β=.60, p<.05) has a significant moderation effect as well.
    The researcher provide suggestions and recommendations for middle-aged and older adults when selecting and purchasing functional foods as well as engaging in social participation in the future.
    顯示於類別:[生活應用科學系暨生活應用科學研究所] 博碩士論文

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