本研究針對接受台北縣市政府衛生單位輔導的健康飲食業者，以問卷調查法瞭解餐飲業者對於健康飲食的知覺品質研究。研究結果發現，隨著健康飲食業者之餐廳基本特性不同，其對健康飲食品質的知覺，除餐廳餐點售價不同及業者的健康飲食知覺品質有部分顯著差異外，其餘如餐廳類型、餐廳客座數、餐廳員工數不同，對業者健康飲食的知覺品質均無顯著影響。而餐廳類型、餐廳員工數、餐廳餐點售價不同，對業者健康飲食知覺品質考量因素的重要性，均無顯著影響。但餐廳的客座數不同，對業者知覺品質考量因素的重要性，有部分顯著影響。餐廳類型、餐廳客座數、餐廳員工數、餐廳餐點售價不同，對業者菜單營養標示的執行，均無顯著影響。業者的品質考量因素重要程度不同，和其對健康餐飲的知覺品質有部分顯著相關。本研究所得結果將可做為日後健康餐飲推廣的參考。

This study focuses on the healthy restaurateurs, who have received tutoring from the Municipal Health Division in Taipei County, using the questionnaire answering method to understand the restaurateurs’ perception quality to healthy diet. The study shows that with the specific characteristic differences among restaurants, different menu item pricing and partial obvious differences in perception quality to healthy diet among restaurateurs, all the rest, such as restaurant style, restaurant seating capacity and restaurant employee numbers, shows no obvious influences. Furthermore, different restaurant styles, different restaurant employee numbers and different menu item pricing didn’t show any obvious influence on the importance of considering factor to restaurateurs’ perception quality to healthy diet. However, differences in restaurant seating capacity have some effect on the importance of considering factor to their perception quality. Differences in restaurant styles, seating capacity and pricing on menu items have no significant effect on the execution of food nutrition labeling. The importance as to the quality considering factor held by the restaurateurs is partially related to their perception quality of healthy diet. The result from this study can be used as a reference to promote healthy diet in the future.