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Abstract The Study of Environmental Cognition, Attitude, Behavior of Foods and Drinks Hygiene Related of Administrative Staff and Teachers of Elementary Schools in Mid-Taiwan. The foods and drinks hygiene of a school concerns with the safety and health of all the teachers, students, and staff in that school. If a school doesn t demand its food service hygiene, it may lead to damage to the school environment and endangering the health of all school members. As a result, both administrative staff of a school the food service and teachers need to maintain a good environmental quality about foods and drinks as well as to be responsible for educating students about foods and drinks hygiene. The purpose of this study is to understand the current situation and problems or difficulties of environmental protection in terms of foods and drinks hygiene, the environmental protection cognition, attitude, behavior, efforts and current educational situation in mid-taiwan elementary schools. The researcher developed the study with interview and questionnaire. There were totally 10 interviewers: 3 were administrative staff or teacher, 3 were foods and drinks hygiene experts or environmental hygiene scholars, 4 were education bureau officials dealing with foods and drinks hygiene. The questionnairing objectives (I called them tested objectives in latter of this article) in this study were administrative staff of school food service and teachers of elementary schools in some mid-taiwan area (including Taichung City, Taichung County, ChangHua County, NanTou County). 125 elementary schools were stratifiedly and randomly sampled out. 500 copies were issued and 328 copies returned. The recovery is 65.6%, Cronbach α is 0.974. Several significant findings of this study were as follows: 80.8% tested objectives thought school food service is the most severe environmental problem in foods and drinks hygiene, whereas 53.5% tested objectives regarded that problems of saving water in the cleaning and washing process is the chief problem for school food service.63.4% schools supplied food service on their own, and 86.9% serving food with a large containers. Thus, most of the schools offered lunch in a way that met the concept of environmental protection. As for the disposal of food waste, 63.1% schools have certain personnel collecting the food waste to feed pigs. Though there was much trash caused by school food service, yet 90.9% schools managed it properly. Students consuming cooperative and vending machine were not much seen on campus. Many III
regarded the above two were not necessities in school. 88.7% tested objectives didn t see any environmental problems with students consuming cooperative. 99.1% testing didn t regard any environmental problems with vending machine. In 91.8% schools, the peripheral environment of drinking water supplied system was well maintained, and water quality met the requirement of the inspection in a high proportion. 73.0% tested objectives held the opinion that the high cost for both investment and maintenance fee is the main environmental problem in drinking water supplied system. The average numbers in terms of understanding of schools dealing effectiveness of related problems and subjects of the testing, concerns to related subjects and problems, teaching students the related knowledge, and students performance were all above 4. The stepwise multiple regression showed that the teaching of related knowledge to student s played a main role in student s performance: the more the tested objectives taught the related knowledge, the better the students performed. Many teachers taught the related teaching without a fixed time and paid a high concern to the teaching in environmental protection. The strong points for foods and drinks hygiene environmental aspects were trash separation and recycling and the application of stainless steel cutlery and preparation of own tableware ; as for its weak points which need to be improved were compost and educating students what is right in foods and drinks hygiene. Preaching environmental efforts in aspect of school food service would confront with difficulties of a shortage of expenditure and a shortage of manpower. To relieve the environmental related problems and difficulties in the aspect of school food service, increase of related expenditure, assistance, and budget, and organizing more related personnel would be the way out. In regards with the environmental protection hygiene efforts and education effectiveness of school food service, percentage of testing holding the points of very good and good were 94.2% and 90.2% respectively. Key words: Foods and drinks hygiene, school food service, drinking water supplied system, students consuming cooperative, vending machine, environmental protection, environmental education. IV
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(1)pH 8.0 8.5 (2) 6.58.5 ( 200mg/L) 20
(1) (2) HOClOCl-H+ Cl- (HOCl) (ph 6)96% ph 9 3% (1)0.21.5(mg/L) (2)0.21.0(mg/L) (1) (2) 600mg/L 1200mg/L (1)800(mg/L) 21
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e-mail 38
91 561 22. 125 3-1 4 2 2 500 3-2 12 13-24 25 3-3 39
3-1 64 167 175 155 561 16 43 44 38 150 40
3-3 125 1 1 1 1 15 3 2 1 1 0 22 5 0 0 4 1 18 4 7 2 3 1 27 7 11 3 10 2 17 4 11 3 20 5 29 7 23 6 8 2 1 1 17 4 12 3 20 5 27 7 12 3 9 2 11 3 17 4 13 3 18 5 14 3 8 2 15 4 10 2 11 3 44 11 4 1 5 1 22 5 6 2 4 1 30 7 3 1 1 0 Cronbach 41
Likert / / / / 1 5 Cronbach 0.974 500 328 65.6 Cronbach 0.974 SPSS10.0 42
t Scheffe s method Cronbach 43
ABC DEF GHIJ 100 D 100 60 44
GHI J 1. C 2. D 45
E B 3. A B C 4. D A C 46
5. D J C A B C A B 47
C A H 90 48
B 100 90 GMP CNS B 49
1. E 2. 100 D AB C 3. 100 A B 50
E I B C E 100 E 51
AC B D G GMP CAS 100 80 100 52
C F 1. F D 53
2. D F 3. A B C 54
4. F C B 5. F J A B C 55
C AB C D J 56
60 30 10 57
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Scheffe 63.4 86.9 51.5 65.9 63.1 90.9 73
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68.3 47.2 GMP CAS 28.3 62.3 98.7 82
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Sch effe Sch effe Sch effe Sch effe Schef fe Sch effe Sche ffe Sch effe 108
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Scheff Scheffe Scheffe Scheffe Scheffe Scheffe e 112
Scheffe Scheffe Scheffe Scheffe Scheffe Scheffe 113
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41.9 71.9 74.4 34.1 61.6 90 145
80.8 53.5 31.6 23.7 1. 2. 3. 4. 63.4 51.5 40.2 86.9 57.3 40.9 146
65.9 63.1 31.6 48.5 32.0 90.9 GMP CAS 55.5 68.3 47.2 GMP CAS 28.3 39.0 30.5 62.3 98.7 84.1 98.2 147
73.0 91.8 41.2 25.3 99.1 92.9 81.7 1. 2. 3. 148
4. 5. 3. 6. R 2.778p.000 *** 1. 2. 4. 149
5. 6. R 2.687p.000 *** 41.9 31.2 71.9 66.4 56.5 96.3 74.4 70.4 69.2 34.1 24.4 21.3 150
61.6 47.6 39.0 90 151
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