碩士 / 國立高雄海洋科技大學 / 漁業生產與管理研究所 / 105 / The aim of this research is to examine the relationship between the cognition and the food preferences of the correctional inmates for the correction authorities to establish the inmates the right seafood habits in order to maintain physical and mental health, stability of prisoners, and reduce the pressure on the staffs in charge.
This study was carried out at the end of December 2016 in one jail belonged to Agency of correctional, Justice in Southern Taiwan. Male inmates are the research object for this study by means of the questionnaire survey and a number of statistical analysis.
The results indicate that about the fish nutrition awareness, the inmates aged above 51 years old pay more attention to the nutrition of fisheries products compared to those aged from 31 to 40. Those who have been in custody more than 7 years show more concerned with the nutritional content of fisheries products than those of under 3 years. Those suffering from a history of heart disease are more concerned with the nutritional content of fisheries products than those without disease history. The inmates prefer eating fisheries products in form of deep-fried, braised with soy sauce or cooked sweet-sour.
The inmates are most aware of the following three items:
1. Fish is rich in high quality protein with more than 90% of asorbed rate and suitable for public consumption.
2. Sardines and small fish are good sources of calcium, which can help children develop and prevent osteoporosis.
3. Fish contains amino acids for human essiential need which is encouraged to consume more for its low fat compared with other meat.
The inmates are least aware of the first three items are:
1.Fish, contains rich in high quality unsaturated fatty acids, can reduce allergies and inflammatory symptoms and activate blood circulation.
2.Laver, rich in vitamin A, can prevent night blindness.
3.Kelp, containing mannitol, is the permeability of diuretics, able to reduce edema and maintain health kidney.
Meanwhile, it is important to raise the awareness of fisheries products and improves the ways for cooking in the future in order to enhance the willingness of the inmates to consume fisheries products. Hope the results of this study could provide new ideas and directions for the caterers regarding food arrangements of the correction authorities.
| Identifer | oai:union.ndltd.org:TW/105NKIM0451008 |
| Date | January 2017 |
| Creators | CHEN,CHI-LUNG, 陳啓龍 |
| Contributors | CHEN,CHAO-CHING, 陳朝清 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 77 |
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