Fruit and Vegetable Juice Intake and Related Psychosocial Factors among Worksite Employees in Taipei

• Main Authors: Hsin-I Jung, 榮昕怡
• Other Authors: Yi-Ping Chang
• Format: Others
• Language: zh-TW
• Published: 2008
• Online Access: http://ndltd.ncl.edu.tw/handle/81149925074121949757

碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 96 === More and more beverage companies based on the importance of fruits and vegetables and developed a lot of fruit and vegetable juice products. The objective of the study was to find out the correlation between fruit and vegetable juice intake, fruit and vegetable intake, psychosocial factor and nutrition knowledge among worksite employees in Taipei. There were 242 employees recruited from one company. Questionnaires is including the intake of fruit and vegetable juice, the intake of fruit and vegetable, contrast belief, psychosocial factor, nutrition knowledge and demographic data. In this study, 106 male and 136 female completed the fruit and vegetable intake behavior questionnaire. Participants were aged 45-65 years old, 66.5% for married and mainly university graduates. The average eat-out frequency was 1.34 times/day. The proportion of overweight and obese was 40.9%. The fruit and vegetable juice intake were positively correlated with the contrast belief and the some psychosocial factors(p<0.05), which were perceived benefits, cues to action, subjective norms, social modeling, social supports and self-efficacy, and perceived barriers were negative correlated. But there were no significant correlation between the fruit and vegetable juice intake and the fruit and vegetable intake. In stepwise regression analysis, perceived barriers, cues to action and social supports could explain 11% variation of the fruit and vegetable intake. No significant difference between the fruit and vegetable juice intake and the nutrition knowledge of fruit and vegetable. In conclusion, employee’s intake behavior of fruit and vegetable juice should be influenced by psychosocial factors. Keywords: the fruit and vegetable intake, psychosocial factor, nutrition knowledge, worksite employees, Taipei