| Summary: | 碩士 === 台南應用科技大學 === 生活服務產業系生活應用科學碩士班 === 105 === Recently, the phenomenon of global warming is becoming more and more serious, resulting in extreme weather, abnormalities in food production, and the crisis of food sustainability. In fact, the vast majority of food is seriously wasted due to improper consumption and excessive leftover, which urgently needs to be improved. Therefore, food education, the fundamental way to change the eating behaviors, should be implemented in the daily life and school learning. However, no course content related to "waste food" in the Grade 1-9 health education curriculum guidelines. Thus, this study developed an eight-week course content of waste food issue and adopted creative problem solving（CPS）approach to design teaching activities, as well as evaluated the learning outcomes of implementing waste food course. The quasi-experimental research design was employed in this study. The 95 participants from four classes were nine-grade students of a junior high school in Nantou County, who attended the waste food course as experimental subjects, while the other 74 ones from three classes, not attended the waste food course, who served as the control group. The two groups took the same pre-tests during the first week and the same post-test in the last week of the teaching period. Then ANCOVA was used to examine whether there were differences between the two groups in terms of their attitudes and behaviors, which test the immediate effects of implementing waste food course. The results showed that the implementation of the waste food course has significant effects on improving students'' cognition about waste food, behaviors relating to reducing food waste, green attitude relating to dining, and problem-solving ability of facing food problems. However, there is no significant effect on enhancing the ability of creative thinking toward reducing food waste. Finally, according to the results, some recommendations about further researches and practical application were presented.
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