| Summary: | 碩士 === 嘉南藥理大學 === 保健營養系 === 106 === The purpose of this study was to aim the students of a university to establish a healthy eating practice teaching model for promoting the knowledge of dietetic health of the students to explore the influence of cognition of college students' dietary behavior on weight management.
This study was conducted with healthy diet of four hours per week for 17 weeks to observe the concept of dietary weight and the correct way of exercise, to assess on the influence of weight management by previous and post-test assessment.
The tested samples of this study were from the university students in the southern Taiwan. Students tested needed to attend pre- and post-test measurements for self-management program. The measurement tools included questionnaires and postural measurements, which demonstrate learning good eating habits, correct exercise patterns. Substitution, and self-health management. SPSS 19 program was used to analyze the statistical data.
The following results of this study were obtained: “body fat” and “hip circumference” were significantly lower (P<0.001), “thigh circumference “ was significantly lower (P<0.01), and muscle ratio was significantly increased (P <0.001); in all subjects there was a significant decrease in hip circumference (P<0.05) and a significant increase in muscle rate (P<0.01) in male subjects. Hip and thigh circumference in female subjects were significantly lower (P<0.05), body fat was significantly lower (P<0.001), and muscle mass was significantly increased (P<0.01).
Subjects with BMI ≦18.5 had a significant increase in muscle mass (P<0.05). Those with BMI ≧ 22.5 had significantly lower body weight and BMI (P<0.05), and body fat, hip circumference, and thigh circumference were all significantly lower (P<0.001), and higher muscle rate significantly (P<0.01).
Self-weight management, the concept of healthy dietary knowledge and food selection skills among tested subject were significantly improved. The intervention of healthy eating practice teaching model was suggested to promote the cognition of health dietary management knowledge, dietary behavior and body composition of students in the university.
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