published_or_final_version / Public Health / Master / Master of Public Health

published_or_final_version / Public Health / Master / Master of Public Health

published_or_final_version / Community Medicine / Master / Master of Public Health

本研究探討深思的可能性模型（Elaboration Likelihood Model）在設計推廣使用營養標籤的廣告中的適用性。香港的一所中學的169位學生參與了一個2 x 2 x 3（健康意識：高vs. 低 x 論據：數據 vs. 經驗 x 代言人：專家vs. 名人 vs. 普通人）的實驗。 部分假設得到支持。 健康意識的主效果明顯。 具有較高健康意識的青少年更易被廣告說服。 健康意識和代言人具有交叉效應。對於健康意識較高的人來說，營養師更有說服力， 而對於健康意識較低的人來說，名人更有影響力。論據和代言人的搭配影響了資訊的處理路徑。如果以數據為主的論據是由普通人提供的，則更易推動青少年使用營養標籤。而如果以個人經驗為主的論據是由名人提供的，則更有效。統計結果將在深思的可能性模型下得以展開討論。 本文還會對開展針對青少年的公共健康傳播運動提出建議。 / This study tested the utility of the Elaboration Likelihood Model in creating effective Public Service Announcements (PSAs) of nutrition label use. Students (N=169) from a secondary school in Hong Kong participated in a 2x2x3 (Health consciousness: High vs. Low x Argument: Informational vs. Testimonial x Source: Expert vs. Celebrity vs. Ordinary Person) factorial design experiment. Hypotheses were partially supported. Main effect was located for health consciousness. Adolescents with high health consciousness were more persuaded by the PSAs. There was an interaction effect between health consciousness and source. A dietitian as the source was most persuasive to people with high health consciousness, while low health conscious people were most influenced by a celebrity. The information processing route was biased by the match of argument and source. Informative argument made by an ordinary person was more likely to motivate adolescents to use nutrition label, while testimonial argument made by a celebrity was the most effective. The findings are discussed in light of ELM and match-up hypotheses. Recommendations are also offered for public health communication campaigns. / Detailed summary in vernacular field only. / Dong, Zhuowen. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2013. / Includes bibliographical references (leaves 72-84). / Abstracts also in Chinese; appendixes in Chinese. / Abstract --- p.i / Acknowledgements --- p.iii / Table of Content --- p.vi / Chapter Chapter 1: --- Introduction --- p.1 / Publicity Campaign of Nutrition Labelling Scheme in Hong Kong --- p.1 / Adolescent and Nutrition Label (NL) --- p.3 / Significance of the Research --- p.4 / Organization of Thesis --- p.7 / Chapter Chapter 2: --- Literature Review --- p.9 / Adolescents and Preventive Health Behavior --- p.9 / Health Consciousness --- p.10 / Information Processing of Adolescents --- p.12 / Informative or Testimonial Argument --- p.13 / Expert vs. Celebrity vs. Ordinary person --- p.15 / Source credibility --- p.20 / Initial attitude --- p.24 / Self-efficacy --- p.25 / Chapter Chapter 3: --- Theoretical Framework --- p.28 / The Elaboration Likelihood Model of Persuasion --- p.28 / Chapter Chapter 4: --- Research questions and Hypothesis --- p.34 / Chapter Chapter 5: --- Methodology --- p.39 / Subjects and Design --- p.40 / Procedure --- p.40 / Materials and Manipulations --- p.41 / Independent variables --- p.44 / Dependent variables --- p.46 / Chapter Chapter 6: --- Results --- p.49 / Health Consciousness Assessment --- p.49 / General results --- p.49 / Covariate --- p.56 / Predictors of Behavioral Intention --- p.56 / Hypothesis Testing and Answers to Research Questions --- p.57 / Chapter Chapter 7: --- Discussion --- p.59 / Chapter Chapter 8: --- Implication --- p.66 / Chapter Chapter 9: --- Limitation and Direction for Future research --- p.69 / References --- p.72 / Lists of Appendices / Chapter Appendix A --- :Experiment Questionnaire --- p.85 / Chapter Appendix B --- :Experiment Masterial--- PSA --- p.87 / Chapter Appendix C --- :Experiment Masterial--- PSA --- p.88 / Chapter Appendix D --- :Experiment Masterial--- PSA --- p.89 / Chapter Appendix E --- :Experiment Masterial--- PSA --- p.90 / Chapter Appendix F --- :Experiment Masterial--- PSA --- p.91 / Chapter Appendix G --- :A Proposed PSA of Nutrition Labels --- p.92

Lee, Hang Mei. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2009. / Includes bibliographical references (leaves 158-169). / Abstracts in English and Chinese. / Abstract --- p.i / Acknowledgements --- p.iii / Publication List --- p.iv / Table of Contents --- p.v / List of Tables --- p.viii / List of Figures --- p.xii / List of Abbreviations --- p.xiv / Chapter Chapter I: --- Introduction / Chapter 1.1 --- Importance of Children´ةs Diet to Their Health --- p.1 / Chapter 1.2 --- Current Health and Dietary Situation in Hong Kong Children --- p.4 / Chapter 1.3 --- Dietary Patterns of Children Around the World --- p.10 / Chapter 1.4 --- Common Dietary Assessments in Children --- p.13 / Chapter 1.4.1 --- Food Records --- p.14 / Chapter 1.4.2 --- 24-hour Dietary Recalls --- p.15 / Chapter 1.5 --- Reliability and Validity of Fast Assessment Tools --- p.17 / Chapter 1.6 --- Concerns of Validating Short Assessment Tools in Children --- p.21 / Chapter 1.6.1 --- Administration Process --- p.21 / Chapter 1.6.2 --- Questionnaire Design --- p.21 / Chapter 1.6.3 --- Cognitive Development of Children --- p.22 / Chapter 1.7 --- Introduction to the Two Minute Assessment (TMA) Questionnaire Used --- p.22 / Chapter 1.8 --- Study Objectives and Hypotheses --- p.24 / Chapter Chapter II: --- Methodology / Chapter 2.1 --- Sample Selection and Recruitment --- p.25 / Chapter 2.2 --- Data Collection --- p.26 / Chapter 2.2.1 --- Training --- p.26 / Chapter 2.2.2 --- Anthropometric Data --- p.27 / Chapter 2.2.3 --- TMA Questionnaire and Administration --- p.28 / Chapter 2.2.4 --- 24-hour Dietary Recall Interviewers --- p.28 / Chapter 2.2.5 --- Physical Activity (PA) Level --- p.30 / Chapter 2.3 --- "Data Entry, Verification and Cleaning" --- p.31 / Chapter 2.4 --- Data Analyses --- p.31 / Chapter 2.4.1 --- Anthropometric Data --- p.31 / Chapter 2.4.2 --- Dietary Study --- p.32 / Chapter 2.4.3 --- Reliability Study --- p.34 / Chapter 2.4.4 --- Validity Study --- p.36 / Chapter 2.5 --- Ethics Approval --- p.37 / Chapter Chapter III: --- Results / Chapter 3.1 --- Subjects Recruited and Participation Rates --- p.38 / Chapter 3.2 --- Dietary Study --- p.40 / Chapter 3.2.1 --- Characteristics of Subjects --- p.40 / Chapter 3.2.2 --- Selected Nutrient Intakes and Recommendations --- p.44 / Chapter 3.2.2.1 --- By Gender --- p.44 / Chapter 3.2.2.2 --- By Weight Status --- p.49 / Chapter 3.2.2.3 --- Dietary Sources of Selected Nutrients --- p.50 / Chapter 3.2.3 --- Food Group Intakes and Recommendations --- p.51 / Chapter 3.2.3.1 --- By Gender --- p.51 / Chapter 3.2.3.2 --- By Weight Status --- p.52 / Chapter 3.2.3.3 --- By Eating Occasions --- p.53 / Chapter 3.2.3.4 --- Food Group Composition --- p.54 / Chapter 3.2.4 --- Eating Behaviors --- p.55 / Chapter 3.2.4.1 --- Breakfast --- p.55 / Chapter 3.2.4.1.1 --- Breakfast Eating Behavior --- p.55 / Chapter 3.2.4.1.2 --- Nutrient and Food Group Intakes among the Daily vs Non-Daily Breakfast Eaters --- p.56 / Chapter 3.2.4.1.3 --- Frequently Consumed Breakfast Foods --- p.59 / Chapter 3.2.4.2 --- Snacking --- p.60 / Chapter 3.2.4.2.1 --- Snacking Behavior --- p.60 / Chapter 3.2.4.3 --- Eating Out --- p.62 / Chapter 3.2.4.3.1 --- Eating Out Behavior --- p.62 / Chapter 3.2.4.3.2 --- Nutrient Density of Food Eaten at Home vs. Eaten Out (EO) --- p.63 / Chapter 3.2.4.3.3 --- Percent of Food Group Intake of Eaten at Home vs Eaten Out --- p.64 / Chapter 3.3 --- TMA Reliability Study --- p.65 / Chapter 3.3.1 --- Characteristics of Subjects --- p.65 / Chapter 3.3.2 --- Reponses and Reliability of TMA Questions --- p.65 / Chapter 3.3.3 --- Internal Consistency and Test-Retest Reliability of Scores --- p.67 / Chapter 3.4 --- Validity of TMA --- p.69 / Chapter 3.4.1 --- Anthropometric Characteristics of Subjects --- p.69 / Chapter 3.4.2 --- TMA Responses --- p.70 / Chapter 3.4.3 --- Suggestions for Dietary Improvement --- p.74 / Chapter 3.4.4 --- Associations Between Nutrient Intakes and Individual Questions --- p.76 / Chapter 3.4.4.1 --- Nutrition Knowledge Question --- p.77 / Chapter 34.4.2 --- Dietary Behavior Questions --- p.77 / Chapter 3.4.4.3 --- Physical Activity Questions --- p.85 / Chapter 3.4.4.4 --- Household Economics Questions --- p.86 / Chapter 3.4.5 --- Correlation Between Nutrient and Food Group Intakes and Recommendations with Scores --- p.86 / Chapter 3.4.5.1 --- Behavioral Score --- p.86 / Chapter 3.4.5.2 --- Fat Score --- p.87 / Chapter 3.4.5.3 --- Fibre Score --- p.88 / Chapter Chapter IV: --- Discussion / Chapter 4.1 --- Summary of the Findings --- p.90 / Chapter 4.2 --- Student Dietary Study --- p.91 / Chapter 4.3 --- Study of Reliability and Validity of the TMA Questionnaire --- p.102 / Chapter Chapter V: --- Conclusions --- p.118 / Appendices --- p.120 / References --- p.158

Lok, Yuet Wan. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2011. / Includes bibliographical references (leaves 156-176). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstract and appendix also in Chinese.

Keung Mei Wan. / Thesis submitted in: October 2003. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 108-117). / Abstract and questionnaire in English and Chinese. / Acknowledgments --- p.i / Abstract --- p.ii / Table of Contents --- p.iii / List of Tables --- p.ix / List of Figures --- p.xiii / Chapter Chapter one: --- Introduction and reviews of literature --- p.1 / Chapter 1.1 --- Introduction --- p.1 / Chapter 1.2 --- Nutrition and Health --- p.3 / Chapter 1.3 --- Eating behaviours of Hong Kong adolescents --- p.4 / Chapter 1.4 --- School-based Nutrition Education --- p.5 / Chapter 1.5 --- Nutrition education in Hong Kong --- p.6 / Chapter 1.6 --- Health behaviour theories/ models --- p.9 / Chapter 1.7 --- Lessons learned from other interventions --- p.11 / Chapter 1.8 --- Brainstorming the idea of a school-based model to promote healthy eating in secondary school --- p.16 / Chapter 1.9 --- Objectives and hypothesis of the study --- p.17 / Chapter Chapter two: --- Methodology --- p.18 / Chapter 2.1 --- Study design --- p.18 / Chapter 2.1.1 --- Target participants --- p.18 / Chapter 2.1.2 --- Sample selection and recruitment --- p.19 / Chapter 2.1.3 --- Matched control --- p.20 / Chapter 2.2 --- Study Framework and variables --- p.20 / Chapter 2.2.1 --- Independent variable --- p.20 / Chapter 2.2.2 --- Demographic variables --- p.20 / Chapter 2.2.3 --- Dependent variables --- p.21 / Chapter 2.3 --- "Intervention 226}0ؤ""Health Concerning Club"" programme" --- p.22 / Chapter 2.3.1 --- Design --- p.22 / Chapter 2.3.2 --- Implementation --- p.23 / Chapter 2.3.3 --- Other characteristics of the intervention --- p.26 / Chapter 2.3.4 --- Management of the Control Group --- p.28 / Chapter 2.4 --- Impact evaluation --- p.29 / Chapter 2.4.1 --- Development of the questionnaire item pool --- p.29 / Chapter 2.4.2 --- Pilot testing of the preliminary questionnaire --- p.30 / Chapter 2.4.2.1 --- Item difficulty of the knowledge section --- p.31 / Chapter 2.4.2.2 --- Item discrimination of the knowledge and attitude section --- p.31 / Chapter 2.4.2.3 --- Internal consistency --- p.32 / Chapter 2.4.2.4 --- Face validity --- p.32 / Chapter 2.4.3 --- Evaluation of reliability of the final questionnaire --- p.32 / Chapter 2.4.3.1 --- Subjects and methods --- p.32 / Chapter 2.4.3.2 --- Demographic result --- p.34 / Chapter 2.4.3.3 --- Internal reliability --- p.34 / Chapter 2.4.3.4 --- Test-retest reliability --- p.34 / Chapter 2.4.4 --- Data Analysis --- p.36 / Chapter 2.5 --- Process Evaluation --- p.37 / Chapter 2.6 --- Survey Ethics Approval --- p.39 / Chapter Chapter three: --- Results --- p.40 / Chapter 3.1 --- Demographic data of the participants --- p.40 / Chapter 3.2 --- Baseline status and group comparisons --- p.43 / Chapter 3.2.1 --- Nutrition Knowledge at baseline --- p.43 / Chapter 3.2.2 --- Attitude score and group at baseline --- p.44 / Chapter 3.2.3 --- Dietary behaviours at baseline --- p.46 / Chapter 3.3 --- Changes from baseline to follow-up --- p.47 / Chapter 3.3.1 --- Nutrition knowledge changes --- p.47 / Chapter 3.3.2 --- Overall attitude changes towards healthy eating --- p.48 / Chapter 3.3.3 --- Sub-attitude changes --- p.49 / Chapter 3.3.4 --- Dietary behavioural changes --- p.52 / Chapter 3.3.4.1 --- "Having breakfast, buying food from street food vendor and fast-food shop" --- p.52 / Chapter 3.3.4.2 --- Snacking habits --- p.52 / Chapter 3.3.4.3 --- Consumption of fruits and vegetables --- p.53 / Chapter 3.3.4.4 --- """Healthy"" beverage choices" --- p.54 / Chapter 3.3.4.5 --- Carbohydrate-rich food's consumption --- p.55 / Chapter 3.3.4.6 --- Meat and protein consumption --- p.56 / Chapter 3.4 --- Follow-up status and group comparisons --- p.57 / Chapter 3.4.1 --- Nutrition Knowledge at follow-up --- p.57 / Chapter 3.4.2 --- Attitude score between groups at follow-up --- p.59 / Chapter 3.4.3 --- Dietary behaviours at follow-up --- p.63 / Chapter 3.5 --- Results of Process Evaluation --- p.69 / Chapter 3.5.1 --- Design Level: What actually occurred at the design level of the intervention? --- p.69 / Chapter 3.5.2 --- Design Level: What was the opinion of the members about the intervention? --- p.70 / Chapter 3.5.3 --- "Output level: Which health activities were organised, how often, how many people participated?" --- p.71 / Chapter 3.5.4 --- "Output level: What was the level of satisfaction of the members with the activities, and what were the effects of the activities?" --- p.73 / Chapter 3.5.5 --- Output level: What else happened after the intervention? --- p.75 / Chapter Chapter four: --- Discussion --- p.77 / Chapter 4.1 --- Interpretation of results --- p.77 / Chapter 4.1.1 --- Nutrition knowledge --- p.77 / Chapter 4.1.2 --- Attitude towards healthy eating --- p.79 / Chapter 4.1.3 --- Dietary behaviours --- p.83 / Chapter 4.2 --- Review on the process and management of the Health Concerning Club --- p.89 / Chapter 4.2.1 --- Content design --- p.89 / Chapter 4.2.2 --- Appropriate venue and facilities utilisation --- p.91 / Chapter 4.2.3 --- Proper instruction and leading --- p.91 / Chapter 4.2.4 --- Utilising students' talents --- p.91 / Chapter 4.2.5 --- Attendance and interest of participation --- p.92 / Chapter 4.2.6 --- Source of expense --- p.93 / Chapter 4.2.7 --- Harmonious relationship of members --- p.93 / Chapter 4.2.8 --- Sense of belonging to the club --- p.94 / Chapter 4.2.9 --- Rules and activity records keeping --- p.95 / Chapter 4.3 --- Further implication of the study: from the Health Concerning Club to a whole-school approach --- p.96 / Chapter 4.4 --- Limitations of the study --- p.99 / Chapter 4.4.1 --- Volunteer bias --- p.99 / Chapter 4.4.2 --- Unable to match same case --- p.100 / Chapter 4.4.3 --- Dietary assessment tool --- p.101 / Chapter 4.4.4 --- Attitude and Knowledge sections of the questionnaire --- p.102 / Chapter 4.5 --- Further research --- p.103 / Chapter Chapter five: --- Conclusions --- p.105 / References --- p.108 / Appendix A: Preliminary report on the survey on Promotion of Healthy Eating in Hong Kong --- p.118 / Appendix B: Workshop plan --- p.120 / "Appendix C: Sample of newsletter ""Town of Health"" (black and white in A4size)" --- p.133 / Appendix D: The Questionnaire used in the study at baseline and follow-up --- p.137 / Appendix E: Translation of the questionnaire used in the study at baseline and follow-up --- p.145 / Appendix F: Results of pilot test 1 and 2 of the questionnaire --- p.153 / Appendix G: Letter of survey ethics approval --- p.157 / Appendix H: Qualitative progress report sample --- p.158 / Appendix J: Knowledge and Attitude scores and Dietary behaviours of Intervention Group and Control Group at baseline --- p.160

by Wu Yee Man. / Questionnaires in Chinese and English. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1997. / Includes bibliographical references (leaves 135-141). / Acknowledgments --- p.i / Abstract --- p.ii / Table of contents --- p.iv / List of figures --- p.viii / List of tables --- p.ix / List of abbreviations --- p.xiii / Chapter Chapter One --- Introduction --- p.1 / Chapter Chapter Two --- Background and strategy development --- p.3 / Chapter 2.1 --- Conceptual framework of food consumption behaviour --- p.3 / Chapter 2.2 --- What we know about the diet and health of Hong Kong adolescents --- p.5 / Chapter 2.3 --- Community care and nutrition education in Hong Kong --- p.13 / Chapter 2.4 --- Lessons from nutrition education research and programmes in other nations --- p.18 / Chapter 2.5 --- Conclusion --- p.22 / Chapter Chapter Three --- Methodology --- p.23 / Chapter 3.1 --- Subject selection --- p.23 / Chapter 3.2 --- Theoretical approach and study design --- p.23 / Chapter 3.3 --- Baseline survey --- p.26 / Chapter 3.3.1 --- Focus groups --- p.26 / Chapter 3.3.2 --- Survey instrument --- p.28 / Chapter 3.3.3 --- J Survey implementation: school selection and data collection --- p.29 / Chapter 3.4 --- Intervention programme --- p.31 / Chapter 3.4.1 --- Intervention design --- p.31 / Chapter 3.4.2 --- Intervention activities and their characteristics --- p.33 / Chapter 3.4.2.1 --- Activities and schedule --- p.33 / Chapter 3.4.2.2 --- Key characteristics --- p.34 / Chapter 3.5 --- Evaluation survey --- p.36 / Chapter 3.6 --- Data management and analysis methods --- p.37 / Chapter 3.6.1 --- Focus groups --- p.37 / Chapter 3.6.2 --- Baseline survey --- p.37 / Chapter 3.6.3 --- Intervention programme process evaluation --- p.38 / Chapter 3.6.4 --- Evaluation surveys --- p.38 / Chapter Chapter Four --- Results --- p.40 / Chapter 4.1 --- Focus groups --- p.40 / Chapter 4.1.1 --- General results --- p.40 / Chapter 4.1.2 --- Eating and drinking patterns --- p.42 / Chapter 4.1.3 --- Food knowledge and health awareness --- p.45 / Chapter 4.1.4 --- Food and nutrition promotion in school --- p.48 / Chapter 4.1.5 --- Miscellaneous results --- p.50 / Chapter 4.2 --- Baseline survey --- p.51 / Chapter 4.2.1 --- General subject description --- p.51 / Chapter 4.2.2 --- Eating and drinking patterns --- p.51 / Chapter 4.2.3 --- Food and nutrition knowledge --- p.58 / Chapter 4.2.4 --- Healthy weight maintenance --- p.63 / Chapter 4.2.5 --- Food and nutrition education --- p.67 / Chapter 4.2.6 --- Implications --- p.70 / Chapter 4.2.7 --- Brief summary --- p.70 / Chapter 4.3 --- Intervention programme process evaluation --- p.73 / Chapter 4.4 --- Student outcome evaluation --- p.76 / Chapter 4.4.1 --- General subject description --- p.76 / Chapter 4.4.2 --- Changes in eating and other health-related habits --- p.77 / Chapter 4.4.2.1 --- Breakfast habits --- p.77 / Chapter 4.4.2.2 --- Lunch habits --- p.81 / Chapter 4.4.2.3 --- Dinner habits --- p.87 / Chapter 4.4.2.4 --- Snack habits --- p.87 / Chapter 4.4.2.5 --- Other health-related habits --- p.90 / Chapter 4.4.3 --- Changes in food and nutrition knowledge --- p.93 / Chapter 4.4.4 --- Changes in food and nutrition attitude --- p.97 / Chapter 4.4.5 --- Education group student evaluation of the intervention programme --- p.102 / Chapter 4.4.6 --- Brief summary of student evaluation survey --- p.105 / Chapter 4.5 --- Intervention programme evaluation by the school principals and teachers --- p.110 / Chapter Chapter Five --- Discussion --- p.114 / Chapter Chapter Six --- Conclusions --- p.132 / References --- p.135 / Appendices / Chapter A --- Focus group discussion question guides --- p.A1 / Chapter B --- Baseline questionnaire --- p.A7 / Chapter C --- Weekly programme evaluation forms / School 1 --- p.A33 / School 2 --- p.A43 / Chapter D --- Intervention activity schedules / School 1 --- p.A53 / School 2 --- p.A63 / Chapter E --- Materials for intervention programme activities / Chapter (1) --- Body weight measurement & evaluation --- p.A73 / Chapter (2) --- Demonstration of BMI calculation --- p.A79 / Chapter (3) --- 'Fitness & health' self assessment test --- p.A85 / Chapter (4) --- 'Healthy eating' self assessment test --- p.A89 / Chapter (5) --- Tongue Twister --- p.A93 / Chapter (6) --- "Cross-word puzzles (junior, intermediate & senior levels)" --- p.A94 / Chapter (7) --- Story telling quiz --- p.A97 / Chapter (8) --- Lunch time games --- p.A99 / Chapter (9) --- Healthy foods in the school tuck shop --- p.A100 / Chapter (10) --- Short drama --- p.A101 / Chapter (11) --- Dr. Fit mailbox --- p.A102 / Chapter (12) --- Talk by a dietitian --- p.A112 / Chapter (13) --- "Inter-class nutrition quiz (junior, intermediate & senior levels)" --- p.A113 / Chapter (14) --- Inter-class bulletin board design contest --- p.A134 / Chapter (15) --- Leaflets --- p.A138 / Chapter (16) --- Pamphlet --- p.A141 / Chapter (17) --- Bulletin board exhibition --- p.A144 / Chapter (18) --- Magnet --- p.A145 / Chapter F --- Evaluation questionnaire (additional section) for students --- p.A146 / Chapter G --- Evaluation questionnaire for school principals and teachers / School 1 --- p.A151 / School 2 --- p.A155 / Chapter H --- Baseline survey result data from students --- p.A159 / Chapter I --- Evaluation survey result data from students --- p.A190 / Chapter J --- Evaluation survey result data from school principals and teachers --- p.A251