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題 名 | 讓營養午餐更好吃--變化烹調法以改善學童蔬菜攝食態度與倒棄量之研究=Impacts of Food Preparation on Vegetable Acceptance and Aggregate Plate Waste among Elementary School Students |
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作 者 | 陳素萍; 林怡華; 林潔欣; | 書刊名 | 臺灣營養學會雜誌 |
卷 期 | 31:3 民95.09 |
頁 次 | 頁68-76 |
分類號 | 411.3 |
關鍵詞 | 營養午餐; 烹調法; 攝食態度; 倒棄量; School lunch; Food preparation; Vegetable acceptance; Aggregate plate waste; |
語 文 | 中文(Chinese) |
中文摘要 | 營養午餐為協助學童從小建立均衡飲食習慣之重要管道。本研究嘗試改變營養午餐烹調法以改善學童攝食態度與倒棄行為。以南部某國小247位學童為研究對象,先以問卷調查營養午餐倒棄情形與原因,以最常倒棄之前四名食材:苦瓜、茄子、青椒、大黃瓜為實驗食材並尋找新烹調法以去除倒棄原因,再測量烹調法調整前後學童攝食態度與班級倒棄量之改變。該校學童最常倒棄之食物類別為蔬菜類,怪味與軟爛黏稠常為首因。喜愛咖哩、梅子粉、味噌、黑胡椒而不喜愛薑、紅辣椒之調味。四項食材重新烹調後只有大黃瓜成功改善學童攝食態度(p<0.05)與倒棄量(p<0.05),其餘三項無明顯改變。男學童與低年級生於改變烹調法後變得更喜愛大黃瓜(p<0.01)。不論前(p<0.01)、後(p<0.05)測高年級皆比低年紀更能接受青椒。兒童味覺與成人不同,為鼓勵蔬菜之攝取,烹調技巧應注意不悅菜味之去除與避免烹煮過於軟爛黏稠。烹調法具有改變學童攝食態度與倒棄行為之潛力,但因應各食材特質之合宜烹調法尋找不易,需更多適合兒童□味之蔬菜團膳菜單之研發與烹調技巧之探索。 |
英文摘要 | School lunch provides excellent opportunity for students to learn about balanced diet. To improve students' food acceptance and decrease aggregate plate waste in school lunch, 247 elementary students were surveyed for their food discard practices and reasons in the first place. Bitter gourd, eggplant, green pepper and cucumber, the top 4 discarded foods, were then selected as experimental items and modified cooking methods for each were created. Vegetable acceptance and aggregate plate waste were monitored in pretest (former cooking) and posttest (modified cooking) for each of the four vegetables. The ovecooked vegetable with odd flovor was the food most wasted among the children. Curry was the most liked taste while ginger the least. Modified food preparation successfully improved students' vegetable acceptance and decreased aggregate plate waste, but only for cucumber. Students in sixth grade showed higher green pepper acceptance than third grade. Thus, school lunch preparation plays a potential role in encouraging students' vegetable intake and requires further investigation. |
本系統中英文摘要資訊取自各篇刊載內容。