本研究之主要目的是想瞭解婦女攝取各種高鹽(鈉)食物行為的現況，
並從教育診斷的角度來探討研究對象的素質要因、促使要因、增強要因及
與攝鹽(鈉)行為的關係。本研究在民國84年12月間進行施測，以臺北縣板
橋地區學童母親為研究對象，採二階段叢集抽樣法抽樣，以學生帶回家請
母親填答問卷的方式進行資料的收集，共得有效樣本396人。 研究
對象在五大類高鹽(鈉)食物得攝取行為中，以三天攝取頻率之平均值而言
，調味品類的攝取最多，攝取頻率是6.34次，其次是鹽醃肉、魚、豆、蛋
類，攝取頻率是4.33次，其它含鹽(鈉)食物的攝取頻率是3.09次，鹽醃蔬
菜類的攝取頻率是3.08次，而鹽漬水果類攝取最少，攝取頻率是0.85次。
食物內容以醬油露、胡椒鹽、醬油膏、肉鬆、香腸、鹹酥雞、速食麵攝取
頻率偏高，是需要改進的攝鹽(鈉)行為。 研究對象與鹽(鈉)有關的營
養知識屬中等。對鹽(鈉)攝取之態度偏向正態度，其中最正向的態度是[
認為吃太鹹的飲食會對我未來健康造成威脅 ]。最負向的態度是[喜歡加
調味醬或沾醬油使食物更加有味道 ]。在低鹽(鈉)飲食的促使要因中，約
半數的人表示困難或極困難[取得有關低鹽(鈉)飲食的資訊]及[在外進餐
時，找得到供應口味清淡的飲食店]。低鹽(鈉)飲食的社會支持在家人、
親戚、朋友或同事中，以家人支持最多，以[ 稱讚我製備的口味不鹹]的
支持最多，而以[指導我烹調低鹽(鈉)飲食]及[討論與低鹽(鈉)飲食有關
的問題]最少。 綜合各種高鹽(鈉)食物攝取行為及整體攝鹽(鈉)行為
的多元迴歸分析模式；在控制不同種類高鹽(鈉)食物攝取行為的變項下，
發現影響高鹽(鈉)食物攝取的因素是攝鹽(鈉)態度、年齡、健康自覺、自
己或家人因病限鹽、選擇或製備低鹽(鈉)飲食的能力、低鹽(鈉)食物及資
訊的可得性，其中以攝鹽(鈉)態度最具影響力。 根據本研究結果建議
針對婦女攝取高鹽(鈉)食物的不同型式和其素質要因及低鹽(鈉)飲食的促
使要因，擬定營養教育計劃，以增加對低鹽(鈉)飲食行為之認同及執行。

The purposes of this study were to understand the behavior
of various highsalt(sodium) food intake in women, and to
investigate the relationships between the predisposing factors,
enabling factors, or reinforcing factors and the behavior of
salt(sodium) intake in the subjects from the aspect of
educational diagnosis. The study was conducted during
December,1995, thesubjects were sampled from the students'
mothers of the primary schools in thePan-Chiao area of Taipei
county by using a two-step cluster sampling method.T- he data
were collected through the questionnaires brought back by the
children and filled by the mothers, and the effective sample was
396. From the average of 3-day intake frequency, the intake
frequencies among the five types of high salt(sodium) food by
the subjects were in the order of 6.34 for the seasoning, 4.33
for pickled bacon, fish, beans,and eggs, 3.09 for other salt(
sodium)-containing food , 3 .08 for pickled vegetable, and 0.85
for pickled fruit. The intake frequencies of soy sauce,pepper
salt, concentrated soy sauce, fried pork, sausage, salted fried
chicken, and instant noodles were higher compared to other food.
The behavior of high salt(sodium) intake is required to be
improved. The nutritional knowledge about salt(sodium) in the
subjects was medium degree. The attitude for salt(sodium) intake
in the subjects approached to positive. The most positive
attitude was that"I think the saltydiet can threaten my future
health", while the most negative attitude was that"I like adding
spicy sauce or dipping soy sauce to make more flavored".
Amongthe enabling factors of the low-salt(sodium) diet, about a
half of the subjects considered difficult or very difficult to
"get the information of the low-salt(sodium) diet" and to "find
the light-flavor restaurant when eating out". Additionally, the
data showed the family suppored the most for the low-salt(
sodium) diet compared to the relatives, friends and colleagues.
The supported "admiring my prepared food not salty" the most,
and "consultingme to cook the low-salt(sodium) diet" as well as
"discussing the questions of the low-salt(sodium) diet" the
least. According to the multiple regression analysis model for
various behavior of high-salt(sodium) food intake and thatof the
overall salt(sodium) intake, the attitude of salt(sodium)
intake, age,health consciousness, restricting salt intake due to
diseases for myself or family, the ability to choose and prepare
a low-salt(sodium) diet, low-salt(sodium) food, and information
availability were the factors to affect high-salt(sodium)food
intake under the control of these factors mentioned above, the
attitude of salt(sodium) intake was the most effective. In
conclusion, according to the different types of high-salt(
sodium) food intake by the women, and the predisposing factors
and enabling factors of low-salt(sodium) dietfrom the
suggestions of the results, we can design a nutrition education
proposal to improve the acceptance and execution for the
behavior of low-salt(sodium) diet.
The purposes of this study were to understand the behavior