- 學位論文
觸控式電子食譜與操作介面創新設計研究
A Study on Innovation Design of Touch Screens Digital Recipe and Its User Interface
摘要
食譜書籍常作為人們烹飪學習的參考依據，一般家庭擁有多本食譜的情況也相當常見，因而暴露出其缺乏管理且多而雜的問題。從「台灣數位家庭使用者需求」的調查中也可以發現，廚房/飯廳的數位影音產品與服務，首先以廚房安全考量為重，其次就是食譜教學，可見食譜教學在廚房數位的發揮是有其發展空間的，且以數位化形式管理食譜書籍的必要性也顯而易見。 本研究以問卷調查法，探討國內家庭主婦使用食譜之現況和使用行為，另外是進一步針對食譜電子化和數位化的意見和看法進行剖析。從需求者的角度，分析需求者對電子食譜在「造型風格」上的需求發現，觸控式的操作需求最為直覺和簡易，其次為螢幕的尺寸、產品體積、產品重量；而在「人因工程」功能需求調查中，「圖形使用者介面」排名第一；在「功能特色」需求重要性上，不可或缺需求排序分別為：食譜搜尋、防水防塵、食譜影片教學、關鍵字搜尋、食譜管理。非常重要需求排序分別為：菜色的營養標示、客製化服務、電子磅秤。 透過以上調查結果，進一步列出操作介面和產品創新設計的方向，在操作介面設計的實驗結果評估顯示，操作介面滿意度評分都在四分以上的評價，顯示本研究電子食譜之操作介面設計確實有助於增進使用者學習料理、管理食譜以及蒐尋食譜的功能。對於三項產品創新設計案LEF評估結果，總分獲的最高為第三案，其次為第一案，最後則為第二案，其中第三案表現最受滿意的項目為「功能最具實用性」、「螢幕視角調整容易」，但是在「產品尺寸需求」和「與廚房空間適配性」滿意度是三項產品設計案最差的，第一案雖然分數沒有第三來的高，但是各項目表現較平均，在「產品尺寸需求」和「與廚房空間適配性」滿意度上所獲得的評價也比第三案來的高。因此，在未來數位家庭的產品設計與應用的思維上，不僅考慮到人、機的互動效率與連結，環境和動線也是未來研究者必須琢磨的課題，特別是在家庭較特殊的環境和作業動線上。
並列摘要
Cookbooks are often used as a reference for people learning to cook. It is quite common for a family to own several cookbooks; however, lack of organization of said cookbooks give rise to multiple complex issues. We also discovered from the study on “User Demand of Taiwanese Digital Home” that the digital/audio product and services in the kitchen and dinning room primarily take into consideration of kitchen safety, followed by cookbook teaching. It is apparent that the digital development of cookbook teaching in the kitchen is unconstrained and the necessity of digital management on cookbooks is inevitable. The study used a questionnaire survey to discuss the current condition and user behavior of domestic housewives using cookbooks, and further analyzed the comments and views on electronic and digital recipes. The findings of the analysis on users’ demand on the “styles” of electronic recipes from the users’ perspective, revealed that the demand for touch operation is most intuitive and simple, followed by the size of monitor, product volume and weight. In the investigation on the functional requirement of “ergonomics,” graphical user interface (GUI) tops the first ranking; while with regards to the importance of the “features” requirement, the indispensable features are sorted in the following order: recipe search, waterproof, dust proof, recipe video teaching, keywords search, and recipe management. The order of highly important requirements includes the following: nutrition information of dishes, customization and electronic scale. Moreover, the operation interface and innovative design of products are highlighted from the results of the aforementioned investigation. The experimental results on operation interface design showed the satisfaction ratings in operation interface scoring at least 4 points on the evaluation, which implies that the design of operation interface for electronic recipes in fact enhance functions of users learning cooking, managing recipes and searching recipes. The LEF evaluation results of the three projects of product innovation design showed that Case 3 scored the highest rating on the overalls scores, followed by Case 1, and Case 2 being the lowest. The most satisfying items of Case 3 consisted of “most practical function” and “easy adjustment on screen views”; however, the satisfaction level on “requirement in product dimensions” and “space adaptation with the kitchen” of Case 3 are also the worse among all three projects of product design. Although Case 1 did not score a higher overall rating than Case 3, the performance of all items in Case 1 is more uniformed and the evaluation on “requirement in product dimensions” and “space adaptation with the kitchen” for Case 1 were also far exceeded those of Case 3. Therefore, the concepts of product design and application with regards to future digital home shall take into consideration the interactive efficiency and connection between humans and machines in addition to studying the environment and movement, particularly in families with a special environment and operational movement.