The Acknowledgement of Additives Supplements of Soybean Product For Vegetarians-- Examples of a Buddhist Regional Hospital
碩士 === 國立中興大學 === 農業企業經營管理碩士在職專班 === 101 === Food additives are very usual ingredient in food products. It is unfor-tunately that vegetarian can only choose limited target foods due to religious, health, or personal-will reasons. Soybean products are the main source of protein intake while the manu...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/tchd76 |
| Summary: | 碩士 === 國立中興大學 === 農業企業經營管理碩士在職專班 === 101 === Food additives are very usual ingredient in food products. It is unfor-tunately that vegetarian can only choose limited target foods due to religious, health, or personal-will reasons. Soybean products are the main source of protein intake while the manufacturer of those products would extend the expiration period by adding additives. In-taking too much of preservative additives may damage human health which is against initial purpose of diet for vegetarians.
This study bases on consumer living style structure as fundamental analytical framework to explore consumers’ acknowledgement of three ad-ditives including Hydrogen Peroxide,Sulfite ,Boric acid in three different soybean products such as dried and fresh bean curds. Main findings will focus on consumer acknowledgment on the additives and the impacts of demographic factors on the acknowledgement.
We made questionnaire survey to employees and volunteers inside central branch of Tzuchi Buddhist Regional Hospital. Total samples are 120 with only 87 effective sets of data to this study. The research results show that survey responsers believe that the three bean products do contain as-sumed additives. Sulfite and Boric acid are the two additives with higher levels of acknowledgment. Age and income are two important factors af-fecting the acknowledgment difference of additives. Thus, we suggest that the government should work more on the knowledge diffusion to younger and lower income consumers about the right attitude towards food additives for safer food intakes.
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