The Perceptions Survey and Analysis of Trans Fat in Commercial Foods.

• Main Authors: CHAN, YA-HUI, 詹雅惠
• Other Authors: DAY,SHIOW-HWA
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/yac8hr

碩士 === 大仁科技大學 === 食品科技系碩士班 === 107 === This study mainly explores two parts, one of which is aimed at consumers' perception, attitude and consumption behavior of trans fat in Pingtung County. The questionnaire survey is used to explore consumers' perceptions, attitudes and consumption behaviors of trans fatty acids difference. Another study mainly tested the trans fat content of snack foods and packaged foods in different areas of Pingtung County. The survey results show that consumers' main perception of trans fat is that artificial trans fats will exist in baked processed foods and fast-food meals, but the Taiwan Ministry of Health and Welfare has imposed a total ban on artificial reversal since July 1, 107. The understanding of trans fatty acids is not enough. In terms of attitude intention, the main result is that people want information about possible health risks of trans fats. But, there is little willingness to actively learn about the knowledge of trans fatty acids and discuss related issues. In terms of consumer behavior, it is mainly focused on the expiration date, preservation conditions and avoid long-term purchase of foods containing trans-fatty acids, but the existence of trans fats in snack foods is ignored. Consumers have different background differences. Consumers whose ages are 31 and above, with a college education or above and salaries are 50,000 or more tend to have a good tendency to recognize trans fat. Married people and consumers whose ages are above 31 have more positive attitudes towards trans fats. Women, married people, those with over the age of 31 and those earning more than 50,000 per month have a better tendency to consume behaviors. There are positive correlations among perception, attitude and consumption behavior of consumers for trans fat. The study in the trans fat content of snack foods and packaged foods showed that the detection ratio of snacks in different regions ( A, B, C, D, E ) in Pingtung county was between 58.33% and 91.67%, and the detection rate of packaged food was 25.00%. Among the different types of foods, the detection rates of fried, roasted, biscuits and snacks were all as high as 70%. Among them, the trans fat content of baked snacks in Zone B was the highest, reaching 0.647%. Among the various types of foods, 52 of which were detected, 8 of which were over 0.3%, the value specified by the Ministry of Health and Welfare, reaching to 9.88% of tested foods. This study could provide consumers or manufacturers a reference for trans fat-related safety education to enhance cognition, attitudes and consumer behaviors of trans fats.