| Summary: | 碩士 === 嘉南藥理大學 === 保健營養系 === 107 === In recent years, food safety incidents have been frequently reported. Since 1979, industrial alcohol was added to wines, causing physical harm. In 1985, waste oil was re-produced to be new oil. In 2018, manufacturers used expired raw materials to make food. These were closely related to food practitioners. The research is aimed at the relationship among dietary behaviors, attitude and nutrition knowledge of food practitioners in Taiwan. Food practitioners are who handling about the food safety. Through questionnaires results, add healthy elements to food safety. There were 245 food practitioners in the LINE groups, Google form of questionnaires was given on LINE groups. 110 of them retrieved the questionnaires. A total of 103 questionnaires were valid to be analyzed in the questionnaires. The statistics approaches include descriptive statistics, average value, independent sample t test, one-way ANOVA, Pearson's Correlation and Chi-square test. Women's dietary behaviors and nutrition knowledge scores were significantly better than men. Those with college or higher education had significantly the best scores of nutrition knowledge to those with high school. Those who were over 50 years old had the poorest scores of dietary attitude. Those with excessive BMI had the poorest scores of dietary behaviors, attitude and nutrition knowledge. Dietitians had the highest scores of nutrition knowledge. Unnecessary sugar, fat outside the meals and frequency of exercise impacted the BMI by the Chi-square test. Dietary behaviors were related to dietary attitude. Food practitioners have good nutrition knowledge, but insufficient to affect dietary behaviors and dietary attitude.
Keywords: food practitioner, dietary behavior, dietary attitude, nutrition knowledge
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