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| 題 名 | 消費者綠色飲食認知、健康價值觀與飲食消費行為對綠食推廣意願影響之研究=Consumer Awareness of Green Food, Health Benefits, Eating and Drinking Consumption Behavior, and Intention to Promote Green Food Impact Research |
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| 作 者 | 吳佳華; | 書刊名 | 台灣雙福三創管理評論 |
| 卷 期 | 5:2 2025.09[民114.09] |
| 頁 次 | 頁65-73 |
| 分類號 | 496.34 |
| 關鍵詞 | 綠色飲食認知; 健康價值觀; 飲食消費行為; 綠食推廣意願; Green food awareness; Health perspective; Food and drink consumption behavior; Green food promotion intention; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 「綠色飲食」是一種簡單改變生活飲食習慣的行為,宣導食物適量、優先選 用在地、當季及天然食材以及自備環保餐具,進而達到珍惜食物、減少浪費,對 人體健康與環保都有助益的飲食方式,讓自己吃得有品味又健康,也能為環保盡 一份心力,用吃一起愛地球(淨零綠生活,2025)。吃在地的食材可以縮短食材運 送距離、減少冷藏輸送需求,進而降低食材運輸產生的碳排放量,減少食物碳足 跡是「綠色飲食」重要的一環(綠色飲食新生活,2024)。 本研究試圖以綠色飲食認知、健康價值觀與飲食消費行為的觀點來探討其誘 發綠食推廣意願之內在行動面向對綠色飲食之看法,透過消費者的心理變數作為 市場區隔的變數。以一般消費者為抽樣對象,利用傳統問卷收集樣本資料,誠然, 國内有關綠色飲食方面的研究與量表更付闕如,因此本研究主要根據紀潔(2015) 學者作為本研究綠色飲食認知之立論依據並進行量表問卷發展與前測;以學者鄭 博元(2016)及蔡昀叡(2016)作為本研究健康價值觀之立論依據亦進行量表問卷發 展與前測;採黃勝豐(2021)作為本研究飲食消費行為之立論依據進行量表問卷發 展與前測;參考游富民(2018)作為本研究綠色推廣意願之立論依據進行量表問卷 發展與前測進行正式施測。 |
| 英文摘要 | "Green food and drink" is a simple change in daily life and eating and drinking habits, the appropriate amount of food, preferential selection of locations, seasonal and natural ingredients, self-prepared environmental protection utensils, progress and rare food, reduction. Waste, eat and drink in a way that is beneficial to people's physical health and the environment, and eat food that tastes good and is healthy, as well as be able to protect the environment, and use the power of eating and drinking to protect the environment. Locally located foodstuffs can be shortened in food transportation distance, demand for refrigerated food transportation has decreased, and the amount of food waste has been reduced due to the decline in food transportation capacity, and the decreased food footprint is an important part of ``Green Food and Drink'' (Green Food and Drink New Life, 2024). Key words: Green food awareness, health perspective, food and drink consumption behavior, green food promotion intention.This research study aims to explore green eating and drinking cognition, health benefits, eating and drinking consumption behaviors, and the behavioral aspects of green eating and drinking. The following is an abstract for general consumers, a collection of textbooks on usage, sincere research on domestic food and drink, and a list of the main sources of this research. Zheng Jijie (2015) Scholarly research on green eating and drinking cognition based on the theory of parallel progress table questionnaire exhibition and previous survey; followed by scholars Zheng Boyuan (2016) and Cai Hangjing (2016) Based on the actual research on health planning, and the progress table, the survey was conducted before the development of the questionnaire. Progress Table Question Book Development and Pre-Survey; Examination Yufumin (2018) This research is based on the proposal of green color recommendation. |
本系統中英文摘要資訊取自各篇刊載內容。