大學均衡飲食課程配合網路輔助學習對大學生飲食認知、行為及品質之影響

本研究以某大學選修營養課的 99位大學生為研究對象，藉由均衡飲食教育配合網路輔助學習的介入，探討有關每日飲食指南及國民飲食指標中食物種類及食物份量的飲食認知及行為，並飲食品質（健康飲食指數 HEI）的短期影響。介入包括連續八週的課程及六大類食物份量照片的網頁。採用前、後測 24小時飲食回憶紀錄及問卷評量。有效飲食紀錄及問卷各 88份及 81份。男、女生平均年齡為 20歲， 50%以上有吃甜食喝含糖飲料， 30%以上有吃宵夜的習慣。男、女生的蛋白質、維生素 A、 C攝取量均超出 DRI建議量 10%以上，而維生素 B6、 E、鈣均未達 DRI參考攝取量。修課後，吃宵夜的人數下降；水果類攝取量顯著增加，蛋豆魚肉類攝取量顯著減少，二者均接近建議份數；除奶類外，男、女生的另五大類食物的攝取量均達到一份以上的建議量；鈉攝取量顯著減少；男、女生服用維生素 \礦物質補充劑的人數均顯著增加。男生對於飲食指南及國民飲食指標的認知及遵從行為比女生好。男、女生對食物分類及份量的了解及應用均有顯著增進。依據 HEI得分評估飲食品質，只有 17%為良好， 7﹪為不佳，而 76﹪待改善；整體飲食品質 HEI得分平均為 69分以上，飲食品質仍有待改善。

The Effectsiveness of a Food-based Balance Normal Diet Course with a Co-cyber Learning System on Dietary Dietary Knowledge, ,Practice and Quality of

University Students, and Quality in University Students

This study investigated the effects of a food-based balance-diet course with a co-cyber learning system on dietary knowledge, practice,and quality(Healthy Eating Index HEI) concerning food groups and portion among 99 university students. With an 8-week period intervention, data were collected and evaluated by pre- and post- 24-hr food recalls and questionnaires. There were 88 and 81 effective recalls and questionnaires, respectively. The average age was 20, Over 50% students had sweets, over 30% had snacks after dinner. The intakes of protein, vitamin A and C in both genders were higher than the DRI, while vitamin B6,E, and calcium were less than the DRI. After intervention, subjects took more supplements and fruits ,less meats and sodium. Subjects took more than 1 serving of each food group except milk. Men had better nutrition knowledge and practice than women. HEI evaluation were 17%,7 ,and 76 for good, poor,and need improvement,the aver﹪ ﹪age HEI score for all after intervention was over 69,need to be improved .