碩士 / 國立臺灣海洋大學 / 環境生物與漁業科學學系 / 97 / ABSTRACT
The study focuses on discussing the proportion of seafood in school lunch and to what extent that the students enjoy them. In addition, this research also analyzes Japan’s diet education and fish-eaten culture. The results are summarized as follows:
1. The purpose schools provide school lunch is to promote students’ growth, health, and social welfare. At the same time, it can foster the good habits of diet, hygiene, etiquette and cooperation.
2. Seafood has a variety of nutritious ingredients, such as EPA, DHA and protein, which are good to the health of human beings. Thus, developed countries advocate that people should eat more fish and fish-eaten culture. In order to provide fresh, hygienic and safe seafood, it is necessary to establish a whole system to maintain the quality of seafood.
3. Since 1889, Japan has provided school lunch in ChuuAi elementary school in Yamagata County. To 1990, school lunch had been provided in all elementary schools. In 2005, establishing the system of nutrition teacher and formulating the law named “Diet Education Basic Law” are its main development. That law is to advocate and practice forming the good habits and capabilities of diet, and to pass down Japanese diet culture and fish-eaten culture actively.
4. Ministry of Agriculture, Forestry and Fisheries in Japan suggests providing consumers more information regarding nutrition of shell and fish. School lunch can use more domestic fish with no bones. In addition, it can encourage students to eat more fish by various experiences to learn fish-eaten culture.
5. Compared school lunch in Taiwan with Japan, in Japan, the specialized dietitians take charge of diet hygiene, etiquette, and balanced nutrition. Students’ parents can get school lunch menu in advance. And schools combine general programs with nutritional education. These are schools in Taiwan can learn from.
6. The proportion of seafood in Dung Shin elementary school lunch is less than the required standard in the school lunch’s menu which is designed by Keelung City Health Bureau. The reasons are as follows: first, the change of seafood’s price is expensive. Second, it is difficult to maintain and control the quality of seafood. Third, fishbone is potential danger when students have fish.
7. As for the recognition and favorite degree of shell and fish, boys often better than girls in general, but in the recognition of marine processing seafood is similar.
8. About the methods of cooking seafood, girls prefer boiling the soup, steaming, cooking with sweet-and-sour sauce, and boiling thick soup. On the other hand, boys prefer other cooking methods. And the students like boiling the soup most of all. Junior grade students have high percentage in boiling the soup, and intermediate and senior grade students have high percentage in the other sixteen cooking methods.
9. The frequency of having seafood, most boys are at the “one meal per day” option, and most girls are at the “one meal per week” option. It appears that boys have seafood more often than girls do. In the frequency of having seafood, we can find out in the “one meal per day” option, the population decreases when their grade increases, and in the “one meal per week” option, the population increases when their grade increases. This appears that junior grade students have seafood frequently and regularly, and senior grade students have seafood also frequently but with more time interval.
10. The priorities which students considered in having seafood are: nutrition, personal preference, and habits. It appears that their parents pay much attention to balanced nutrition, students’ preference for food and family’s habits.
11. In the comparison between the top three and the bottom three of favorite seafood and choices of cooking, we can find out that there are no differences in students between different gender and different grade.
| Identifer | oai:union.ndltd.org:TW/097NTOU5451033 |
| Date | January 2009 |
| Creators | Li-Jung Lu, 呂麗容 |
| Contributors | Ching-Hsiewn Ou, 歐慶賢 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 186 |
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