碩士 / 國立臺灣海洋大學 / 環境生物與漁業科學學系 / 107 / Abstract
This study aims to use the questionnaire survey method to explore the status of young children's seafood, fish and fishery products in Wanhua District, Taipei, and to understand the main caregiver's consumption behavior of fishery products and their knowledge of fish nutrition, as well as the recognition of fishery product safety certification. The results hope to provide reference for relevant units to promote healthy fish food education. The results of the study are summarized as follows:
1. The respondents have the highest number of five-year-old children, and the proportions of boys and girls are similar. They are not vegetarian. The main caregivers of the children are mostly mothers, and the ages are mostly between 31-40 years old. With the most specialists, the profession is mostly housewife.
2. The most popular form of fishery products for children at home is whole fish; the favorite cooking method is mainly fried; The favorite fish is salmon; the most favorite shellfish are clams and shrimps; The cephalopods eaten are squid; the favorite processed products are tempura; the most commonly used type of fishery products are fresh fishery products.
3. More than 85 percent of young children like to eat fishery products, and the frequency of eating is up to two to three days per week. The most popular reason for cooking is that the taste of cooking is great, and the most unpleasant reason is the presence of fish bones.
4. The main caregivers of young children are best known for providing "proteins for fishery products". The most unfamiliar is "fish products can be supplied with alkalinium", which is also the least known to the whole;The most well-known is that "food products will help the brain to develop." This is also the most well-known person in the whole. The most unfamiliar is "DHA in fish products can help alleviate allergy symptoms."
5. The most worrying factor for children in the family to eat fish is the trouble of picking fishbone, followed by fear of fishy smell, unsafe fish, and seafood allergies.
6. More than 85 of the respondents used to cook their own fish products at home. The most common cooking method was frying, followed by steaming and boiling soup.
7. There are 45 percent of the children's families mainly purchase fishery products in the traditional market, because fresh fish products are fresh and cheaper, which is the first choice for many families.
8. The frequency of fish purchases by the families of the affected children is the most purchased in 2 to 3 days, while the most commonly purchased fishery products are mainly fresh fish products, with an average of NT$501-1000 per week.
9. The most well-known fishery products of the respondents were certified as "CAS" and "GMP (renamed TQF)", while "ISO22000", "Sea Banquet", "HACCP" and "TAP" were unfamiliar.
10. This study found that it is feasible to promote healthy fish food: (1) to strengthen the awareness of fishery products by the main caregivers of young children.(2) Encourage the primary caregivers of young children to purchase more fishery products with safety seals.(3) Strengthening the promotion of domestically produced fishery products.(4) Fish food education has been rooted since childhood.(5) Promote the children's version of the fishery products related knowledge book.(6) Encourage parents to bring children to experience the fishing village life style.
| Identifer | oai:union.ndltd.org:TW/107NTOU5451013 |
| Date | January 2019 |
| Creators | Chiu, Shih-Ting, 邱詩婷 |
| Contributors | 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 | 109 |
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