A Survey of the Food Safety Conception and Perfectionism and Health Consciousness on Vocational High School Students in Yilan County

• Main Authors: Lu,Po-Ching, 陸柏靜
• Other Authors: Lin,Jyh-Sheng
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/47867669594554093015

碩士 === 國立臺灣海洋大學 === 教育研究所 === 104 === Abstract This research aims to explore the ‘Food Safety Misconception’, ‘perfectionism’ and ‘health consciousness’ and furthermore to explore their relationships on vocational high school students in Yilan County. The measurement of ‘Food Safety Misconception’ has been developed, the measurement of ‘perfectionism’ based on the ‘Multidimensional Perfectionism Scale’ (MPS-F) (Frost et al, 1990) with adding four subscales: ‘teacher expectations’, ‘personal expectations’, ‘teacher criticism’ and ‘personal criticism’ and health consciousness measured by General Health Questionnaire (GHQ) (Goldberg, 1978). Based on stratified sampling, there are 531 students from 7 department within 5 schools involved in this research, the response rate is 94.82%. The results show 1. the safety misconception scale shows index of difficulty around 65.12%, the level of perfectionism is around the median (M=3.00, Likert 5-point scale); the score of GHQ is lower than median (M=2.84, Likert 5-point scale), which means the level of health consciousness is higher than the median. 2. regarding to the correct cognition of ‘safety misconception’, the female is significantly higher than male, the second and third year students are significantly higher than first year students, the top 50% academic performance students are significantly higher than the bottom of 25%, and the students from food department are significantly higher than not from; regarding to perfectionism, the third year students are significantly higher than the first year students, the top 75% academic performance students are significantly higher than the rest of 25%; regarding to health consciousness, the top 25% academic performance students are significantly higher than the rest of 75%. 3. based on the multi-regression with stepwise method, it clearly shows that the influence of correct cognition of ‘safety misconception’ positively and the level of perfectionism negatively can be on the health consciousness (r=.285，R2=.81). Hence, it is better to increase the correct conception of food safety and reduce the level of perfectionism can effectively promote health consciousness for improving health consciousness on the vocational high school students. Key words: perfectionism, food safety misconception, health consciousness,Yi-Lan county