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博碩士論文 etd-0624120-112905 詳細資訊
Title page for etd-0624120-112905
論文名稱
Title
來份點心吧?探討員工上班吃點心的前因變數、中介機制、干擾效果與後果變數:心情修復與自我控制觀點
WANT A SNACK? ANTECEDENTS, MECHANISMS, BOUNDARY CONDITIONS AND CONSEQUENCES OF SNACKING AT WORK: THE MOOD REPAIR AND SELF-CONTROL PERSPECTIVES
系所名稱
Department
畢業學年期
Year, semester
語文別
Language
學位類別
Degree
頁數
Number of pages
52
研究生
Author
指導教授
Advisor
召集委員
Convenor
黃敦群
Tun-Chun Huang
口試委員
Advisory Committee
王豫萱
Yu-Hsuan Wang
口試日期
Date of Exam
2020-05-29
繳交日期
Date of Submission
2020-07-24
關鍵字
Keywords
點心、心情修復、活力、享樂動機、自我控制
Hedonic motive, Vigor, Snack, Self-control, Mood repair
統計
Statistics
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中文摘要
本研究擬以心情修復 (mood repair theory)與自我控制 (self-control theory)理論之觀點,探討員工在職場中吃點心的前因變數、中介機制、干擾效果與後果變數。本研究採經驗抽樣法,於兩週內連續施測10個工作天;每日共施測2次,分別
於下午與下班時段收集資料,有效配對180位員工,共1298筆每日有效資料。經多層次路徑分析:一、每日初始負向心情會透過提升享樂動機,促使員工食用不健康的點心,且個人對享樂型食物的偏好會增強前述關係;二、雖然每日情緒型工作需求會提升每日自我耗竭感,但不會因此尋求健康點心來補充個人資源;三、食用不健康點心可提升後續正向心情,食用健康點心則可提升後續活力狀態。
Abstract
Based on the mood repair and self-control perspectives, we develop an integrative model that explored the antecedents, mechanisms, boundary conditions, and consequences of snacking at work. We collected daily data twice (i.e., the afternoon and evening surveys) for two weeks, resulting in 1,286 matched daily responses from 180 employees. The results of multilevel path analyses showed that: (a) daily activating negative moods increase unhealthy snacking at work via enhanced hedonic motive, and employees’ preference to eat palatable foods can strengthen such positive indirect effect; (b) although daily emotional job demands increase daily ego-depletion, the
depleted states did not predict healthy snacking at work; (c) daily unhealthy snacking increases employees’ subsequent positive moods, whereas healthy snacking increases their subsequent vigor.
目次 Table of Contents
論文審定書 i
CHINESE ABSTRACT ii
ENGLISH ABSTRACT iii
1. INTRODUCTION 1
2. THEORY AND HYPOTHESES 4
2.1 Healthy and Unhealthy Snacking at Work 4
2.2 Unhealthy Snacking as a Mood Repair Behavior: The Mood Repair Mechanism Linking Activating Negative Moods, Hedonic Motives, Unhealthy Snacking at Work, and Positive Moods after Snacking 7
2.3 The Moderating Role of Preference for Palatable Foods 9
2.4 Healthy Snacking as a Resource Replenishment Behavior: The Self-Control Mechanism Linking Daily Emotional Job Demands, Ego-depletion, Healthy Snacking at Work, and Vigor after Snacking 10
3. METHODS 13
3.1 Sample 13
3.2 Procedure 14
3.3 Measures 15
3.4 Statistical Analyses 18
4. RESULTS 19
4.1 Measurement Model 20
4.2 Hypotheses Testing 21
4.3 Post-Hoc Analyses 25
5. DISCUSSIONS 26
5.1 Theoretical Implications 26
5.2 Limitations & Directions for Future Research 29
5.3 Practical Implications 30
REFERENCES 32
APPENDIX 39
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