Professional Documents
Culture Documents
U0031116
U0031010
U0031126
U0031132
103 5 30
103 6 30
440 435
103 8 1
103 8 31
400 370
:
...............................................................................................................1
................................................................................................1
................................................................................................3
................................................................................................4
......................................................................................................5
................................................................................................5
................................................................................................6
................................................................................................7
........................................................................................9
..............................................................................................10
..........................................................................................12
..............................................................................................13
..............................................................................................14
........................................................................................16
..............................................................................................16
..............................................................................................16
.....................................................................19
..................................................................................20
......................................................................................21
........................................................................................23
ii
.................................................................23
.............................................................25
.............................................................................................27
.......................................................................... 28
.........................................29
................................................................................................32
......................................................................................................32
......................................................................................................34
......................................................................................................................37
.......................................................................................................37
.......................................................................................................38
......................................................................................................................44
iii
1 ..........................................................................................................23
2 ..........................................................................26
3 .....................28
4 .........................29
5 .................................29
6 .................................................................31
7 .................................................31
8 .............................................31
iv
1 .............................................................................................................4
2 ...................................................................................................16
()
13
30
2005
300 10
10
(:)
()
Schneider (2011)
SPSS
1
Kotler (1991)
Fishbein (1963)
()
(2001)
(2011)Ajzen (1985)
(2006)
(Environmental Consciousness)
7
(2002)
Laroche (2001)
(Food Safety)
--
Birchard (2001)()
(Lacy,
1992; Kouba, 2003)
Schifferstein & Oude Ophuis 1998
(Squires et al., 2001) Williams & Hammitt (2001)
Kramer (1990)
(Rimal,Moon &
Balasubramanian, 2005)
10
(2011)
Dodd et al.
(1991)
(2011)
2005
Ajzen (1985)
Stern (2000)
11
(2011)
Sirvanci (1993)
Zeithaml (1982)
Sirvanci (1993)
(2005)
12
(texture)
(Guinard & Mazzucchelli, 1996)(2013)
(2013)
(2010)
(1998) 17
(2008)
(3.5%)
(48.3%)(22.1%)
13
(2004)
(2013)
(
2013)(2012)
Muller 1989
Muller (1989)
(2013)
14
ODea (1983)
15
16
:
Hughner et al. (2007); Gil and Soder (2006); Thogersen (2006);
Aryal et al. (2009)
H1:
Honkanen et al. (2006)
H2:
Padel et al (2005)
Michaelidou et al (2001)
H3:
17
(Ajzen, 1991; Azjen & Fishbein, 1980)
H4:
Pierce (2009)(Tesco)
H5:
Fotopoulos (2000)
Johansson et al (1999)
H6:
18
H7:
: Mohd
Rizaimy Shaharudin et al. (2010)
:
19
:
Mohd Rizaimy Shaharudin et al. (2010)
(2012)(2013)
:
Jan P. Voona et al. (2011)Jay Dickieson et al. (2009)
103 5 30 103 6 30
440
435
103 8 1 103 8 31
400
370
20
Principal Component
Analysis Hair, Anderson, Tatham & Black1998
Eigenvalue 1 varimax
Factor Loading 0.5
ConsistencyStability Cronbachs
Guiford 1965
Cronbachs 0.7 0.35
0.70~0.35
21
(Chow-test)
( 145 )( 225 )
Chow-test
22
400
370 92.50% 1
151
219
20
17
2130
89
3140
119
4150
107
50
38
11
81
92
154
26
106
145
33
58
19
221
149
34
11
16
88
23
40.81%
59.19%
4.60%
24.05%
32.16%
28.92%
10.27%
3.02%
22.25%
25.28%
42.31%
7.14%
28.80%
39.41%
8.97%
15.76%
5.16%
1.90%
0.00%
59.73%
40.27%
22.82%
7.38%
10.74%
59.06%
1 ()
87
81
79
42
21
31
7
0
92
1
138
2
70
3
35
4
19
5
16
0
72
500
145
5011000
82
10011500
33
15012000
16
20012500
6
25013000
3
3001
13
30000
33
3000039999
60
4000049999
41
5000059999
74
6000069999
52
7000079999
23
8000089999
26
9000099999
18
100000
40
25.01%
23.27%
22.70%
12.07%
6.03%
8.91%
2.01%
24.87%
37.29%
18.92%
9.46%
5.14%
4.32%
19.46%
39.19%
22.17%
8.92%
4.32%
1.62%
0.81%
3.51%
8.99%
16.35%
11.17%
20.16%
14.17%
6.27%
7.08%
4.91%
10.90%
1 40.81%
59.19% 3140 32.16% 4150
28.92% 42.31% 25.28%
39.41%
24
28.80% 40.27%
59.73%
59.06% 22.82%
25.01%
23.27% 22.70%
1 37.29% 0 24.87%
500 39.19%
5011000 22.17% 5000059999 20.16%
3000039999 16.35%
0.7
(consistency)(stability) Cronbach's
Cronbach's 0.7
0.35 0.70~0.35
2
25
26
0.719
0.821
0.792
0.809
0.716
0.747
0.835
0.767
0.810
0.810
0.823
0.794
0.766
0.816
0.768
0.770
0.826
0.825
0.762
0.791
0.777
0.854
0.879
0.852
0.853
0.823
0.924
0.860
0.918
0.786
0.788
0.734
0.735
0.838
0.743
0.768
0.909
0.822
2 0.794
0.766
0.816
0.854
0.853
0.909
0.822
=0.167p =0.022t =2.292 H2
27
3
t
F
R2
0.034
0.560
0.576
0.167
2.292
0.022
10.634
0.082
0.127
1.901
0.058
()
()
( ) ( )
( ) ( )
4
=0.283p =0.000t =5.105 H4
28
4
t
0.283
5.105
0.000
0.015
0.365
0.715
0.384
6.910
0.000
x
43.280
0.035
0.824
0.410
x
0.082
1.946
0.052
R2
0.377
( 145 )( 225 )
=0.603 =0.467 5 Chowtest
5
Beta
0.603
8.9066
0.000
0.467
7.826
0.000
Chow, G. C.1960
6 ~ 8
H7
29
4.24.3
4.24.3
4.24.3
H011= 12 F
F=
30
H7
38.588
1
38.588
98.422
363
0.271
137.010
364
F
142.320
F
20.431
1
20.431
79.312
35.808
139
0.258
56.239
140
F
16.901
1
16.901
61.253
60.703
220
0.276
77.604
221
31
0.000
0.000
0.000
Ajzen(1985)
Magnusson et al.
(2001, 2003) Tarkiainen & Sundqvist(2005)
(2008)
(The Organic Center)
33
()
()
()
34
()
()
()
()
35
()
36
1. http://www.muni-buddha.com.tw/p2-detail.asp?Pid=39&tohit=1
2. (The Organic Center) http://organic-center.org/reportfiles/Taste2Pager.pdf
3.
24 7~10 93
4.
96
5.
102
6.
93
7.
94
8.
100
9.
97
10.-
99
11.
37
100
12.
36 91
13.
SPA 100
14.
101
15.
102
26. Lacy R., Scares and the British Food System, British Food Journal, 94(7),
pp.26-30, 1992 .
27. Laroche, M., Bergeron, J., & Barbaro-Forleo, G., Targeting Consumers Who
Are Willing to Pay More for Environmentally Friendly Products, Journal of
Consumer Marketing, 18(6), pp.503-520, 2001.
28. Lau Kwan Yi, Consumer behaviour towards Organic Food Consumption in
Hong Kong: An Empirical Study, Hong Kong Baptist University, April 2009
29. Makatouni, A., What Motivates Consumers to Buy Organic Food Products in
the UK? Result from a qualitative study, Journal of British Food, 104(3/4/5),
pp.345-352, 2002.
30. Michaelidou, Nina, Louise M., & Hassan, The role of health consciousness,
food safety concern and ethical identity on attitudes and intentions towards
organic food International Journal of Consumer Studies, 32, pp.163-170, 2008.
31. Mohd Rizaimy Shaharudin, Jacqueline Junika Pani, Suhardi Wan Mansor, &
Shamsul Jamel Elias, Purchase Intention of Organic Food; Perceived Value
Overview, CANADIAN SOCIAL SCIENCE, 6(1), pp. 70-79, 2010.
32. Muller, R. O., Basic Principles of Structural Equation Modeling: An
Introduction to LISREL and EQS, New York: Springer. 1989.
33. Newsom, Jason T., McFarland, Bentson H., Kaplan, Mark S., Huguet, N., &
Zani, B., The Health Consciousness Myth: Implications of the Near
Independence of Major Health Behaviors in the North American Population,
Social Science & Medicine, 60, pp.433-437, 2005.
34. ODea, T. F., The sociology of religion, New Jersey: Prentice Hall, 1983.
35. Organic Consumers Association., Americans' Food Safety Concerns and
41
Organic
Food
Buying
Have
Increased,
Available
at:
43
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
44
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
1.
2.
3.
4.
1 2
120 221~30 331~40 441~50 550
1 () 2 () 3 4 5
1 2 3 4 5 6
7 __________()
5. 1 ( 7 )2 ( 6 )
6. 1 2 3 4
5 __________()
45
7. ()1 2
3 4 5 6
7 __________()
8. 1 (0 ) 21 32 43
54 65 ()
9. : 10 2500 3501~1,000
41,001~1,500 51,501~2,000 62,001~2,500 72,501~3,000
83,001
10. 130,000 230,000~39,999
340,000~49,999 450,000~59,999 560,000~69,999
670,000~79,999 780,000~89,999 890,000~99,999
9100,000
46