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題名 | 體質類型與食物屬性偏好關聯性及相關因素之探討=The Relationships among Constitutions Types, Food Attribute Preference, and Constitutions Related Factors |
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作者姓名(中文) | 莊錦賜; 王鈴慧; 陳世勳; | 書刊名 | 嶺東體育暨休閒學刊 |
卷期 | 6 2008.06[民97.06] |
頁次 | 頁99-109 |
分類號 | 413.1 |
關鍵詞 | 中醫體質; 病理性體質; 食物屬性; Traditional Chinese medicine science habitude; Pathological constitutions; Food attribute; |
語文 | 中文(Chinese) |
中文摘要 | 本研究目的爲探討中部地區居民之性別、年齡層、工作時段與個人體質及所選擇食物的關聯性,進而瞭解不同類型體質的人,對食物的選擇偏好。提供民眾對於自身體質的掌握,能以食養質。注意食物的選擇,延緩因體質改變而帶來疾病。 研究採問卷調查法,以中部地區包含台中縣、台中市、彰化市等三縣市居民爲研究母群體,共發出545份問卷,有效問卷363份,回收比率爲66.61%;研究工具採自編之「中醫體質類型與食物屬性關聯性問卷」,所得資料以交叉表分析不同背景變項與個人體質類型及所選擇食物類型的相關聯性及個人體質與食物選擇之間的相關情形。 研究發現:中部地區居民,除燥紅質的形成與食物的選擇之間的關係無法得到支持外,其餘有關倦晄質、遲冷質、晦澀質、膩滯質傾向者,其對食物屬性的選擇皆偏向於其應忌食的食物,換言之,病理性體質的形成,與所選擇的食物之間有相對的關係存在。 |
英文摘要 | This study will examine several factors of individuals to see what if any correlations can be drawn. We will be looking at a resident population with respect to gender age, their hours and longevity of work on a particular job. We will analyze this with reference to his particular habitude, and his choice of foods, looking for mathematical correlations between them. Also, this study will provide individuals with information regarding their habitude, and advice on the health effects, and (or) benefits of dietary changes. We investigated the residents of three areas including Taichung county, Taichung city, and Changhua city. A total of 545 questionnaires were sent out of which 363 were returned properly filled out and able to be processes. This represents an overall effective retrieving percentage of approximately 66.61 we designed, "The correlation between the traditional Chinese medicine science habitude type and the type of food" as our studying tool, and we utilized "Crossing Table" to evaluate questionnaires and to find out the correlation between the different background and the individual's habitude and the type of food choosing, and the individual's habitude and the choice of food. This study we have observed except for the dry-red type, the others (sluggish-cold type, tired-pale type, greasy-sticky type, blood-stasis type) habitude were formed correlation with foods which were prohibited. In other words, pathological constitutions were formed correlation with taste different food. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。