| DC 欄位 |
值 |
語言 |
| DC.contributor | 企業管理學系在職專班 | zh_TW |
| DC.creator | 劉佳慈 | zh_TW |
| DC.creator | Liu-Chia Tzu | en_US |
| dc.date.accessioned | 2017-6-5T07:39:07Z | |
| dc.date.available | 2017-6-5T07:39:07Z | |
| dc.date.issued | 2017 | |
| dc.identifier.uri | http://ir.lib.ncu.edu.tw:88/thesis/view_etd.asp?URN=101451020 | |
| dc.contributor.department | 企業管理學系在職專班 | zh_TW |
| DC.description | 國立中央大學 | zh_TW |
| DC.description | National Central University | en_US |
| dc.description.abstract | 本研究探討不同的餐具型式、不同的食物型式以及食物的相關資訊對於飲食攝取量之影響，以了解不同的餐具型式、不同的食物型式以及食物的相關資訊對會如何影響飲食的攝取。
本研究以實驗法進行，藉由餐具型式、食物型式、食物相關資訊等變數來探討消費者對飲食攝取量的影響。研究結果如下：
1.小碗的攝取量會顯著大於大碗的攝取量
2.長的湯匙會促進人們的攝取量
3.紅色的碗會有抑制效果，導致人們的攝取量減少
4.食物若為愛心造型，會增進攝取量
5.先喝杯溫水會增加食物攝取量
6.健康宣稱的存在與否並不會影響攝取量
針對本研究之研究結果提出相關建議，說明如下：
1.食用甜點時，應提供較大的碗盤，並使用較小的湯匙或叉子
2.紅色的碗裝甜點有助於降低甜點攝取量
3.食物型式應為菱角形象攝取量較少
4.應避免於食用甜點前喝溫水
5.透過對比性廣告強調具有健康宣稱的產品是具有健康現象 | zh_TW |
| dc.description.abstract |
Abstract
This study examined the effect of various types of dinnerware, food presentation, and food-related information on dietary intake to understand how different types of dinnerware, food presentation, and food-related information affect dietary intake.
The study was conducted using the experimental method; variables such as dinnerware, food presentation, and food-related information were examined to determine their effects on consumers’ dietary intake. The research results are as follows:
1. The intake of diners using smaller bowls was significantly greater than that of diners using large bowls.
2. Longer spoons increased food intake.
3. Red bowls inhibited appetite and thus reduced food intake.
4. Food presented in a heart shape increased food intake.
5. Drinking a glass of warm water before meals increased food intake.
6. The presence or absence of health claims did not affect food intake.
On the basis of the research results, the following recommendations are proposed:
1. Use a large bowl or plate with a small spoon or fork when serving dessert.
2. Use red bowls for serving dessert to reduce intake.
3. Present food in a diamond shape to reduce intake.
4. Avoid drinking warm water before eating dessert.
5. Use comparative advertising to highlight the health-promoting effect of products bearing health claims. | en_US |
| DC.subject | 食物 | zh_TW |
| DC.subject | 餐具 | zh_TW |
| DC.subject | 食物相關訊息 | zh_TW |
| DC.subject | 食物呈現 | zh_TW |
| DC.subject | 飲食 | zh_TW |
| DC.subject | 攝入量 | zh_TW |
| DC.subject | food | en_US |
| DC.subject | dinnerware | en_US |
| DC.subject | food-related information | en_US |
| DC.subject | food presentation | en_US |
| DC.subject | diet | en_US |
| DC.subject | intake | en_US |
| DC.title | 餐具型式,食物型式與食物資訊對於食物攝取量之影響 | zh_TW |
| dc.language.iso | zh-TW | zh-TW |
| DC.type | 博碩士論文 | zh_TW |
| DC.type | thesis | en_US |
| DC.publisher | National Central University | en_US |