禪修融入國小學生用餐指導的歷程及其成效研究：以桃園某國小「吃飯趣」活動為例=A Research on the Process and Result of Integrating Meditation into School Pupils' Dining Guide: Take the Activity “Dining Fun＂of an Elementary School in Taoyuan as an Example .
Aiming to study the health promotion effect of school pupils’ learning “Dining Fun” , this thesis takes the fifth grade pupils of an Elementary School in Taoyuan Metropolis as objects. “Dining Fun” is a series of nutritious dining guides designed by the Elementary School. This study incorporates the spirit of meditation into the dietary process and integrates education, psychology, medicine, health care and mindfulness as well. Pupils learn how to relax and focus on dining and enjoy chewing slowly . In the end, not only would they develop good dining etiquette , healthy body and mind , but also cultivate good attitudes such as gratitude, contentment, compassion and mutual assistance. The purpose of this study is twofold: 1. To assess the effectiveness of school pupils' cognition, attitudes, and behavior changes in school meals as a reference for improving health promotion programs . 2. Encourage pupils to bring good eating habits back to their families so that all members can enjoy the benefits of Dining Fun. In order to assess the effectiveness of the “Dining Fun” implementation, the PRECEDE -PROCEED model is used , and the assessment is divided into three sections: process evaluation, impact evaluation and outcome evaluation. Study methods included The research methods used in this thesis include literature analysis, qualitative focus group interviews, individual interviews, and qualitative research method. Sources of data come from: focus groups, individual interviews with 11 pupils, interviews with 3 mentors and lunch executive secretary and school nurse . Findings: 1. Students' health awareness will affect the execution willingness and effectiveness. 2. Relatively, students are less knowledgeable about “chewing slowly”. 3. The performance of these three items has the lowest satisfaction: "chewing slowly" "Dining with bowl up to chest " "Dining with proper posture. " 4. All the following factors would affect “Dining Fun” performance.： a. food taste, b. peer influence, c. personal characteristics, d. inappropriate tableware size, e. lack of awareness habit, f. family dining habits, g. awareness of the benefits of health, h. the attitude of important others. 5. Those who have a higher willingness to execute have higher promotion intentions, but their promotion intentions are reduced due to fear of rejection. 6. The benefits of learning “Dining Fun”(pupils’ experiences): a. reduced number of stomachaches, b. improvement of picky eaters, c. feelings of smoother and more relaxed emotions, d. control of body weight, e. increased chewing time, f. improved class order during meals, g. more attention in class. 7. After guiding strategies are involved, students' willingness to perform and promote appears a positive attitude.
