A reserch of behavior intention of self-prepared tableware among elementary school teachers in four counties of central Taiwan.

• Main Authors: WANG MIN HUI, 王閔慧
• Other Authors: 劉俊昌
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/08629594195243085062

碩士 === 臺中師範學院 === 環境教育研究所 === 93 === The huge dining out population results in great amount of disposable plastic tableware, which not only wastes natural resources but also produces much garbage. However, those outside eaters might contribute to a solution to this problem if they prepare tableware themselves. This research was conducted to explore the behavior intention of self-prepared tableware among elementary school teachers by adopting the questionnaire method. The subjects are 699 elementary school teachers from central Taiwan. 533 usable responses were received for a 76.25% response rate. The findings of this study show that elementary school teachers possess the behavior intention of self-prepared tableware. In addition, attitude toward behavior, subjective norm, and perceived behavioral control all have positive influences on behavior intention. They are also able to account for anticipating Behavior intention. When anticipating ability is concerned, attitude toward behavior is the best, perceived behavioral control is the next and subjective norm is the third. As for the background of each subject, the variables which influence behavior intention include age, the experience of environment conservation activities, and participation of environment conservation workshops. These outside eaters who are over 41 years old possess higher behavior intention than those who are below 30. The more environment conservation workshops the subject participate in, the higher they posses the behavior intention of self-prepared tableware. Accordingly, attitude toward behavior, subjective norm and perceived behavioral control are highly correlated. Moreover, attitude toward behavior, subjective norm and perceived behavioral control also vary from one’s background to another. Therefore, in order to promote elementary school teachers’ awareness of self-prepared tableware while they dine out, the elementary school teachers might suggest restaurant runners to offer lower prices for those who prepare tableware themselves. Also, educational institutions might frequently hold environment conservation activities and workshops or offer related general education courses in the process of teacher education.