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E90081
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探討大台北地區工廠員工營養的介入計畫
The Impact of Nutritional Intervention Program on Worksite
1.胡雪萍
1.Shene-pin Hu
1.臺北醫學大學保健營養學系
1.Department of Nutrition and Health Science, Taipei Medical University
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1.臺北醫學大學保健營養學系
1.Department of Nutrition and Health Science, Taipei Medical University
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1.行政院國家科學委員會
1.National Science Council
A.14 計畫執行期間(起):2001-08-01
A.14 計畫執行期間(訖):2003-07-31
A.16 收到日期:2003-11-03
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90年工商名錄所登記員工數大於200人之工廠的主管以及員工。

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C.2 聯絡日期:0000-00-00
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1.臺北醫學大學保健營養學系
1.Department of Nutrition and Health Science, Taipei Medical University
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C.7 資料公開日期:2005-08-01
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008
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1.健康促進
2.飲食行為
3.營養介入
4.職場
1.Dietary Practices
2.Health Promotion
3.Nutritional Intervention
4.Worksite
本研究之目的是在探討大臺北地區工廠主管及員工對營養介入計畫之觀點及其營養知識、飲食行為及影響因素之探討。材料與方法:第一部分以大臺北地區的工廠主管 為對象,以員工數>200人工廠之行政主管及安全衛生主管為選取樣本,採郵寄問卷方式,回收率39%。第二部分自17家願意參加營養問卷調查的工廠員工, 隨機選出4家進行員工對營養介入的意願調查,共收得有效問卷601份 (回收率73%) 。結果發現:主管及員工均以男性佔大多數,年齡層以40歲以上居多,44%主管及53%員工的BMI值屬正常的範圍 (19.8~24.2) 。5成左右的主管及員工有運動習慣;約2成主管及員工有抽煙及喝酒的習慣。工廠主管及員工在治療營養知識 (0.94±0.23;0.91±0.29) 的表現平均優於預防營養知識 (0.74±0.47;0.69±0.46) 。約8成的主管與6成的員工知道抽煙、血脂質及體脂肪是心血管疾病的危險因素。主管一般飲食行為 (3.54±0.13) 表現最好,其次依序為降低脂肪飲食行為 (3.36±1.14)及醣類相關飲食行為 (3.29±1.16) 。員工在降低脂肪飲食行為 (3.04±1.17)的表現略遜於主管 (3.36±1.14) 。工廠主管及員工健康與飲食資訊的主要來源皆為報章雜誌。主管及員工的自我效能總平均分別為1.12±0.64和1.13±0.64,皆與飲食行為呈正相 關 (r=0.22;r=0.17) 。工作年資、運動、抽煙、喝酒、服用補充劑等習慣亦會影響員工健康動機及自我效能的表現。員工餐費多採折扣收費,供餐形式及方式以廠商外包及自助餐為主, 多數工廠供應200-400人用餐。主管認為員工及員工自認為最有興趣的主題是『營養與防癌』、『如何增進免疫力』,獲得方式為『專家演講』、『衛教單張 及文字資料』。

This study was designed to understand the concepts of managers and employees to nutritional intervention, and assessed the nutritional knowledge, dietary practices and psychosocial items of managers and employees at worksite in Taipei area. Firstly, we randomly selected 100 factories which had more than two hundred employees and mailed a questionnaire to general and administration manager. The response rate was 39%. Secondly, we screened 4 worksites from 17 factories, and investigated the perception of employees to nutritional intervention programs. 601 employees completed the study. Most managers and employees were males and aged more than 40 years old. 44% managers and 53%employees had 19.8~24.2 BMI value. The proportion of managers and employees do exercise and smoke were 50% and 20%, respectively. Mean scores of both on therapeutic nutritional knowledge were 0.94±0.23 and 0.91±0.29, respectively;those were better than preventive nutritional knowledge ( 0.74±0.47;0.69±0.46, respectively ) . About 80% managers and 60% employees knew the CVD risk factors-smoke, lipid, and body fat. Mean scores of managers for regular dietary practices ( 3.54±0.13 ) were better than fat-related dietary practices ( 3.36±1.14 ) and carbohydrate-related dietary practices ( 3.29±1.16 ) . Fat-related dietary practices of managers were better than employees’ practices. Managers and employees mostly received healthy information from newspapers. Average scores of managers and employees self-efficacy were 1.12± 0.64 and 1.13±0.64, respectively. There were significant positive associations between self-efficacy and dietary practices ( r=0.22;r=0.17 ) . The belief in diet-disease and self-efficacy of employees were found to be correlated with duration of work, exercise, smoking, and drinking habits. Most employees had discount on lunch/dinner. Most cafeterias on factors could provide 200 to 400 employees’ meals. Managers thought employees interested on nutrition and cancer topic, and employees interested on the immune functions as the favorite topic. The best teaching methods were professional speech and brochure.

D.16 完成檢誤日期:2004-06-17
D.17 預定釋出日期:2005-08-01
D.18 初次釋出日期:2005-08-01
D.19_1 最新版釋出日期:2005-08-01
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10.6141/TW-SRDA-E90081-1
http://efenci.srda.sinica.edu.tw/webview/index.jsp?object=http://efenci.srda.sinica.edu.tw:80/obj/fStudy/E90081
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