The Study of Constructing Evaluation Students for Junior High School to Provide Breakfast in School Using the AHP Method

• Main Authors: Tzu-Ying,Lee, 李姿瑩
• Other Authors: 邱文玉
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/02980891925480866847

碩士 === 樹德科技大學 === 經營管理研究所 === 104 === The fast pace of modern life results in the serious problem as high school students skip breakfast or choose low-nutritive-value breakfast. Not every family can provide healthy meals for its members. Moreover, schools tend to play an important role in providing breakfasts for students. The quality of the meals is essential to students’ health. Therefore, this study aimed to explore the priority and importance of each element in the process of breakfast provision in school. Previous studies and literature were reviewed as an attempt to construct an evaluation model for school to provide breakfast. Our questionnaire, based on Analytical Hierarchy Process (AHP), is also designed to investigate the subjects’ responses. The subjects are 15 junior high school teachers in Kaohsiung city. They are asked about the priority and importance of each element in the process of breakfast provision. The result of this study aims to provide suggestions for further academic research and school management. Research shows that the four main standards in the second hierarchy in AHP are listed as following based on the proportion: the quality of the breakfast (0.310), the dietician’s professional competence (0.175), the economic factor (0.171) and the time factor (0.137). Among the eighteen factors in the third hierarchy, the two factors (“nutrition content and dietetic hygiene of provided breakfast” and the “willingness for the teaching and administrative staff to sacrifice”) takes up the largest proportion while the factor, “administrative manual power” accounts for the lowest proportion.