Development of Elementary School Nutritionl Lunch Model on Supplier

• Main Authors: WANG , PAO-CHU, 王寶珠
• Other Authors: Chen , Wen-Chin
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/25395439722146046015

碩士 === 中華大學 === 工業管理學系 === 104 === The elementary and junior high schools did not provide any lunch in early stage of Taiwan. Students have to bring their own lunch to school. Nowadays Taiwan is become a highly industrialized and commercialized society today. Most of the families are double-income families, they rarely prepared dinner or even the lunch box. Whether it is a new era or most of families’ needs and even the implementation of school nutrition policy education .We all hope the master of our country's future can enjoy safe and nutritious lunch. If school can provide safe and convenient lunch, the parents could save much time for it. Group lunch offering and good dinning environment are helpful to developing of students ' eating etiquette, nutrition knowledge and also the skills of the ultimate goal of developing good living habits to improve children’s health. This research was to establish a reasonable school lunch feeding selection model. There are five dimensions including resilience, security delivery, nutrition design, health evaluation, assessment of qualification sand 19 criteria in third stage .This study uses fuzzy analytic hierarchy process (FAHP) school lunch catering selection model construction from this research that nutritious lunch catering business in five dimensions, to evaluation dimensions of health (0.3889) and safety delivery dimensions (0.2155) the weight of heavier. This results can full said, health and distribution for school nutrition lunch for Board business of selection is most priority consider of target; 19 a pointer surface, "health and distribution" by accounted for of overall weight 0.1291 most heavy, second is "health management system" by accounted for of overall weight 0.1241, third name is "dishes meet growth" by accounted for of overall weight 0.1081 . The results of this study can provide the school an appropriate evaluation and selection model of nutrition lunch vendors in the future.