「飲食」是生活中最重要的部分，我國十大死因中一半與飲食有關，民眾在追求健康的目標上，自我健康意識需要加強與提升，加上臺灣發生一連串食安風暴，致使越來越多人注重食品的安全。以食安事件及健康促進為發想，企業重視員工的各項安全或健康的措施，其中一項為提供有機蔬菜餐食，本研究將針對某一科技企業公司之員工，進行其健康意識與食品安全認知對有機蔬菜與供餐滿意度的影響，研究目的在於：(1)員工的健康意識、食品安全認知、有機蔬菜滿意度及供餐滿意度之現狀分析；(2)員工的不同背景變項對於健康意識、食品安全認知、有機蔬菜滿意度及供餐滿意度之差異探討；(3)員工的健康意識與有機蔬菜滿意度及供餐滿意度之相關性研究；(4) 員工的有機蔬菜滿意度及供餐滿意度對於健康意識的預測分析；(5)員工的有機蔬菜滿意度及供餐滿意度對於食品安全認知的預測分析；(6) 健康意識與食品安全認知相關性研究
本研究之研究方法擬採用「網路問卷調查法」進行，以某一科技企業公司之員工為母群體，正式施測樣本數為432人。研究工具包括：「個人基本資料調查表」、「健康意識量表」、「食品安全認知量表」與「滿意度量表」。所得資料以SPSS statistics 22分別以次數分配、百分比、平均數、標準差、獨立樣本t檢定、單因子變異數分析、皮爾森積差相關與簡單迴歸等統計方法進行分析。本研究之結果如下：
一、 企業員工之健康意識平均數4.05、食品安全認知平均數4.07、有機蔬菜滿意度平均數3.71、供餐滿意度平均數3.68，均在中間偏上程度。
二、 不同個人背景變項之企業員工，健康意識以及食品安全認知有部分顯著差異存在。
三、 不同個人背景變項之企業員工，在供餐滿意度無顯著差異，但在有機蔬菜滿意度有部分顯著差異存在。
四、 企業員工之健康意識對供餐滿意度及有機蔬菜滿意度有顯著預測力。
五、 企業員工之食品安全認知對供餐滿意度及有機蔬菜滿意度有顯著預測力。
六、 企業員工的健康意識與食品安全認知有顯著相關性。
Diet is the most important part of life. Half of the top 10 causes of death in our country are related to unhealthy eating. In pursuit of health, the public needs to strengthen and advances its awareness of self-health. Being staggered by a series of outbreaks of food scandal in Taiwan, many people pay attention to food safety. In response to the food safety incidents and health promotion, enterprises now attach great importance to employees' safety measures in various way. One of the measures is to provide organic vegetables and meals. This research will target employees of a technology company to conduct research about their health awareness and the purpose of this study is to: (1) Status analysis of employees' health awareness and food safety awareness and organic vegetable satisfaction and meal satisfaction patterns; (2) Different background variables of employees on health awareness and food safety awareness and organic vegetable satisfaction and supply (3) Research on the correlation between employees' health awareness and organic vegetable satisfaction and meal satisfaction; (4) Predictive analysis of employees' organic vegetables satisfaction and food satisfaction with health awareness; (5) Predictive analysis of employees' organic vegetable satisfaction and food satisfaction with food safety awareness; (6) Health awareness and food safety cognition correlation study.
The research method of this study is planned to be conducted by using the "web questionnaire method". Taking the staff of a technology company as the mother group, the number of formal test samples is expected to be 432 people. The research tools include: "Personal Basic Information Questionnaire", "Health Awareness Scale", "Food Safety Awareness Scale" and "Satisfaction Scale". The data obtained will be analyzed by using SPSS statistics 22 in terms of number of assignments, percentage, mean, standard deviation, independent sample t test, one-way ANOVA, Pearson product-moment correlation and other statistical scores. The expected results of this study are as follows:
1. The average number of employees' health awareness is 4.05, the average number of food safety cognitions is 4.07, the satisfaction degree of organic vegetables is 3.71, and the satisfaction degree of food supplies is 3.68.
2. There is no significant difference in satisfaction of food supply among employees of different personal background variables. There are some significant differences in the satisfaction of organic vegetables.
3. The health awareness of the employees of the company showed a great degree of satisfaction with the food supply and organic vegetable satisfaction.Predictive power.
4. The food safety awareness of employees in the satisfaction of food and organic vegetable satisfaction. There is significant predictive power.
5. The awareness of food safety among employees of the company has significant predictability for satisfaction with food supply and satisfaction with organic vegetables.
6. There is significant correlation between the health awareness of employees and the awareness of food safety.
