本研究旨在探討膳食製備者飲食型態的最佳預測因子。以自編之「食物偏好量表」、「飲食知識量表」、「飲食自我效能量表」、「飲食型態量表」為研究工具。臺南市居民為研究對象，共回收有效問卷611份。以次數百分比、平均數、標準差、比爾森積差相關、多元迴歸等統計方法進行考驗。本研究結論顯示性別、年齡、食物偏好、飲食知識和飲食自我效能等五個變項可預測五穀根莖類、蔬菜類、水果類、奶類、加工食品類和高油脂類等六類食物攝取得分情形46.2%、31.3%、29.7%、17.4%、36.7%、40.1%的變異量；性別、食物偏好、飲食知識和飲食自我效能等四個變項可預測魚肉蛋豆類和含糖飲料類等二類食物攝取得分情形17.5%、30.2%的變異量。

The purpose of this study was to explore the multiple regressions analysis dietary patterns of person who meals preparer. In total, 611 were completed which included a “dietary preferences test”, “dietary self-efficacy test”, “dietary patterns test”. The data were analyzed by Percentile, Mean, Standard Deviation, and Pearson's product moment correlation coefficient. This research conclusion shows the sex; age, food preferences, dietary knowledge and dietary self- efficacy influence the five cereals rhizome type, vegetables, fruit, milk, processing food and high oil food most. The total amount of variance explained by all variables was divide into 46.2%, 31.3%, 29.7%, 17.4%, 36.7%, and 40.1%. Sex, food preferences, dietary knowledge and dietary self- efficacy influence the fish egg beans and suck candy beverage most. The total amount of variance explained by all variables was divide into 17.5%, 30.2%.