Taipei Medical University Institutional Repository:Item 987654321/58372
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    Please use this identifier to cite or link to this item: http://libir.tmu.edu.tw/handle/987654321/58372


    Title: 食安專業背景人員對具健康風險進口食品食安報導之感知量測 – 以網路新聞報導基改食品、瘦肉精美牛及日本核災後食品為例
    The Perception of Health Risk Level in Imported Food Safety News from Specialists in Food Safety – The Case of Genetically Modified Foods, American Beef Containing Ractopamine, and Japanese Foods after the Fukushima Disaster from Online News
    Authors: 陳詩雨
    Chen, Shih-Yu
    Contributors: 食品安全碩士學位學程
    蔡奉真
    Keywords: 食品安全;健康風險傳播;基改食品;瘦肉精美牛;日本核食
    food safety;health risk communication;genetically modified foods;American meat containing Ractopamine;and Japanese foods after Fukushima disaster
    Date: 2019-06-13
    Issue Date: 2020-01-07 12:58:28 (UTC+8)
    Abstract: 在食品安全的類別中，媒體扮演著重要的角色，但食品安全中的健康風險，往往存在不確定性，民眾卻需要健康風險資訊，判斷對自身的影響。本研究以受過食安專業訓練的專業人員做為研究對象，探討具健康風險的食安事件報導，如何影響專業人員對該事件的健康風險感知。結果顯示，影響專業人員健康風險感知的因素包含案件本身、消息來源及報導中是否含健康風險資訊，專業人員也會被消息來源單一的非健康風險資訊影響感知，而學研所提供的健康風險資訊，可大幅提高專業人員對事件的風險感知，與WHO健康風險程度相呼應的比例。。建議政府應協助傳播不同食品安全事件相對應之健康風險資訊，媒體應多擷取學術研究單位所提供之健康風險資訊，且健康風險資訊傳播應有其持續及連貫性，讓閱聽者經過時間的積累而培養出判斷進口食品安全的基本能力。
    Media plays an important role in food safety risk communication, which delivers risk information from scientific evidence to the public. However, health risk in food safety is uncertain, but the audience needs it to make decision.
    The study applied specialists well-trained in food safety to discuss the influential factors of their perception. The finding concluded influential factors including cases, sources and health risk information. Perception of specialist was affected by non-health risk information from single origin, and health risk information from academic and research institutes could deliver the message corresponding to health risk level assessed by WHO. Suggestions arising from the study included (1) government should provide correlated health risk information via media; (2) media should deliver more health risk information from academic and research institutes; (3) the public needs continuous health risk information in order to make distinguish health risk of the foods they chose.
    Description: 碩士
    指導教授：蔡奉真
    委員：施純光
    委員：林子倫
    Data Type: thesis
    Appears in Collections:[Master Program in Food Safety] Dissertations/Theses

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