大學生手搖飲料攝取行為及影響因素之探討──以台北市C科技大學為例

Hand-Shaken Sugar-Sweetened Beverage Intake Behavior and Its Influencing Factors among College Students: A Case Study of C Technological University in Taipei

含糖手搖飲料為台灣特有之客製化含糖飲料，過量攝取可能造成健康負擔，而大學生行為自主性提升，其健康自覺可能影響後續健康行為。故本研究藉由探討大學生的手搖飲料攝取及健康自覺現況，期能釐清可預測手搖飲料攝取行為之影響因素。本研究以完成信效度檢驗之自編問卷，採分層隨機抽樣於台北市C科技大學日間部蒐集401位大學生自填問卷，共計回收392份有效問卷，後續以卡方檢定、獨立樣本t檢定、單因子變異數分析及多分類邏輯斯迴歸分析進行推論性統計。結果顯示本研究對象每週飲用手搖飲料1次以上者佔54.6%，習慣選擇半糖和微糖飲料者分別有47.2%和25.8%，另53.8%習慣選擇冰涼飲料，僅10.5%習慣溫熱飲料；而其健康自覺在中等程度之上，以社會參與得分最高，身體狀況得分最低。此外，男性、資訊學院、生活周遭有3家以上飲料店、健康自覺之身體狀況低分、心理狀態高分者的每週飲用頻率較高；而男性、設計或商管學院、健康自覺之社會參與高分者則較偏好冰涼飲料。因此，本研究發現雖然多數大學生懂得選擇半糖或微糖手搖飲料，但飲料攝取頻率仍然偏高，建議針對上述含糖手搖飲料攝取頻率較高的族群優先規劃衛教方案，以培養其具備計算含糖量及聰明挑選飲料的能力。

"Hand-shaken sugar-sweetened beverage (HSSB) in Taiwan is customized drink which is unique over the world. Excessive HSSB intake could lead to health burden. The health behavior of college students may be affected by perceived health status (PHS). Therefore, the aim of this study was to explore the influencing factors of HSSB intake behavior of college students by investigating their HSSB intake and PHS profiles. We recruited 401 students from C technological university in Taipei by using stratified sampling and a questionnaire with good reliability and validity. Finally, 392 valid, self-administered questionnaires were received. The inferential statistics were analyzed by chi-square test, independent samples t-test, one-way ANOVA, and multinomial logistic regression. The results showed that subjects who drank HSSB at least once per week was 54.6%. Subjects who usually selected half-sugar and light-sugar HSSB were 47.2% and 25.8%, respectively. 53.8% subjects habitually took ice-cold beverage and only 10.5% took warm one. The mean score for PHS of the subjects was 3.42, higher than the midpoint, with the highest score for social participation and the lowest score for physical condition. In addition, the subjects, who were male, were studying in information academy, were living by surrounding over 3 beverage shops, were scoring low in physical condition and high in mental status of PHS, had higher intake frequency of HSSB. The subjects, who were male, were studying in design or management academy, and were scoring higher in social participation of PHS, preferred to ice-cold beverage. Accordingly, high frequency of HSSB intake among college students are still found in this study, even though most of the students know to select half-sugar or light-sugar HSSB. We suggest to plan the health education program preferentially for the students, who have higher intake frequency of HSSB, to develop their ability to calculate sugar intake and to choose beverage wisely."