以問題導向學習（PBL）方式探討高中職學校供膳現況

The Application of Problem-based Learning (PBL) on The Provision of School Meals among Senior High School Students

本研究利用問題導向學習（PBL）針對高中職學校供膳現況進行探討。研究方法：由8位研究生組成小組，一位指導教授，以流動促進者模式進行PBL學習。初步研究論題：1.了解高中職生對於學校供膳內容好不好吃的定義；2.了解高中職生喜歡哪些供膳內容。研究方法：北部某兩所公立高中職，各選一班學生共58人；在街頭隨機針對高中職生發放問卷，募集20人；總共收集78份問卷。初步的調查結果發現：1.高中職生認為供膳內容好吃的條件為：味道夠45.7%、清爽44.3%、香料夠5.7%、外觀2.9%、擺盤1.4%；不好吃的條件為：外觀不佳31%、味道淡28.2%、味道太重25.4%、無香料調味15.5%。2.對於營養午餐、學生餐廳及外賣便當的供膳內容喜好程度，高中職生大都表示不喜歡（素食菜色82.9%；午餐菜色67.9%；主菜菜色66.2%）。

This study uses problem-based learning (PBL) for senior high school discussed the status of school provision meals. Research methods: consists of a group of 8 graduate student, one professor, PBL learning in mobile promoter mode. A preliminary study on the topic: 1. understand the senior high school students regarding the definition of school provision meals good taste or not; 2. learn whether senior high school students like school meals. Methods: two public senior high schools in the North, each selected a class of students, with a total of 58 participants; in a street visit for 20 senior high school students; the total of 78 participants. Preliminary investigations Results found: 1. Senior high school students thought that the content of school meals provided good conditions for: crisp 45.7%, spice 5.7%, appearance 2.9%, wobble-plate 1.4%; not good conditions for: the appearance of poor 31%, taste light 28.2%, taste too heavy 25.4% and spiced-free 15.5%. 2. for nutritious lunch, student restaurant and take-away lunch packs, feeding preference most students, said they do not like (vegetarian dishes 82.9%; lunch dishes 67.9%; main course dishes, 66.2%).