應用類神經網路於國小學童營養午餐滿意度影響因素之重要性評估研究

A Study of Investigating the Influence Factors of Elementary School Lunch Satisfaction by Using Neural Network

由於社會和家庭結構的改變，雙薪家庭的比例逐漸增加，外食人口日益變多，使得油脂與蛋白質攝取過多，造成營養不均衡。因此政府推行營養午餐政策不遺餘力，時至今日營養午餐已推廣至全國各國中、小。本研究是針對影響營養午餐滿意度因素的構面排序進行相關探討，希望提供給有關單位一具體而有價值的資訊，以做日後提供更佳服務品質的參考。本研究以公館國小高年級學生為問卷發放對象，一共發出158份，回收158份，其中葷食有效問卷回收125份，素食有效問卷回收3份，30份無效問卷。本研究是以問卷調查的方式，依照簡單隨機抽樣方式進行相關問卷的發放與回收，再以類神經網路進行資料分析，歸納出結果後發現個人背景、午餐供應量此兩構面對於營養午餐滿意度影響不大。但在烹調技術、菜色變化、菜色新鮮度、衛生程度、用餐情境等構面滿意度比重排序有所不同，按照影響力的大小依序排列，第一是菜色變化，第二是用餐情境，第三是衛生程度，第四是菜色新鮮度，第五是烹調技術。故團膳業者應盡力在這五個構面方面力求改進，以提升學生的整體滿意程度。

As the social and family structure has changed, there are more dual-earner families and an increasing number of people choose to dine out. This has led to excess intake of fat and protein, causing malnutrition. As a result, the government has been promoting the policy of nutrition lunch. So far, the nutrition lunch has been popularized in all middle and elementary schools throughout Taiwan. This study discusses the dimension ranking of satisfaction factors regarding nutrition lunch. The results are expected to provide valuable information to relevant units, so that they can offer better service quality in the future. The subjects were fifth and sixth graders of Gongguan Elementary School. A total of 158 questionnaires were distributed, and 158 were retrieved. There were 125 valid questionnaires concerning meat diet, 3 valid questionnaires concerning vegetarian diet were retrieved, and 30 were invalid. The questionnaire survey was conducted upon simple random sampling. The data analysis was conducted in neural networks. The results showed that the dimensions of personal background and meal amount have insignificant impact on lunch satisfaction. The satisfaction and weight ranking of cooking skills, dish variation, freshness, hygiene and dining situation differ. The ranking of influential power is as follows: dish variation, followed by dining situation, hygiene, freshness and cooking skills. The suppliers of group meals should try to make improvement in these five dimensions, in order to enhance students’ overall satisfaction.