以通用設計為基礎之友善共餐桌設計準則與設計評估

政府與民間團體積極推行友善餐廳，餐廳家具的適用性攸關使用者的生、心理，進而影響營養攝取。本研究以高齡輪椅使用者為研究對象，透過文獻彙整友善共餐桌5大設計構面16項評價準則，經過層級分析法得出其權重順序，並設計與打樣友善共餐桌。研究透過觀察、問卷與訪談進行功能性評估與通用性評估，由4個群體使用者，包括手推輪椅使用者9位、電動輪椅使用者11位、一般使用者5位及幼兒家長5位進行實體測試，並探討不同群體間的使用成效與差異，以確定其通用性。研究結果顯示，使用者對於友善共餐桌準則重視內容前三項為「簡單易用」、「省力操作」及「方便使用的寬敞度及大小」。功能性評估結果顯示16項準則中有10項準則友善共餐桌優於一般餐桌，分別為「省力操作」、「任何人皆可使用」、「排除標籤化感受」、「適用任何用餐地點」、「方便使用的寬敞度及大小」、「適合各式各樣體格人士使用」、「可與介助者一起使用」、「易搬運／收納／保管」、「使用舒適且美觀」、「對環境及人體無害可再生利用」。在產品通用性上，手推輪椅使用者及一般使用者在使用友善共餐桌後，對於準則「適用任何用餐地點」設計達成度評價顯著高於幼兒家長。

關鍵字

輪椅使用者；高齡；以人為中心設計；層級分析法；設計達成度評價法

並列摘要

The government has been working alongside private organizations in the establishment of wheelchair-accessible restaurants, and the suitability of furniture used in these restaurants has a significant impact on users' physiological and mental wellbeing, which can in turn influence their nutritional intake. The present study focuses on designs that are centered around elderly wheelchair users. For the designing and prototyping process of the wheelchair-accessible dining table, 16 evaluation criteria across 5 major design constructs were derived from a thorough literature review, and the weight and priority of each criteria were determined through the analytic hierarchy process (AHP). Through observations, questionnaires, and interviews with 4 user groups, specifically9 manual wheelchair users, 11 motorized wheelchair users, 5 regular users, and 5 parents with children, functional and universality evaluations were performed to explore the differences in effectiveness for each user group in order to verify the prototype's universality. Results show that the top 3 criteria of a wheelchair-accessible dining table favored by users are those that are easy and intuitive to use, require low effort to operate, and have accessible space and size. The results of the functional evaluation shows that participants tend to have better postures while seated at the wheelchair-accessible dining table. Furthermore, the wheelchair-accessible dining table performed better than regular dining tables in 10 out of 16 criteria, including low effort required to operate, usefulness to a wide range of users, reduction of stigma, adaptability to all types of dining spaces, accessible space and size, accessibility for users of all shapes and sizes, simultaneous use with a caregiver, ease of transport/handling/storage, aesthetics and comfort, and use of recyclable materials harmless to the environment and the human body. As for the universality of the product, both manual wheelchair users and regular users showed significantly greater satisfaction regarding the criterion o adaptability to all types of dining spaces than parents with children after using the wheelchair-accessible dining table.

並列關鍵字

wheelchair users ； geriatrics ； human-centered design ； analytic hierarchy process (AHP) ； product performance program (PPP)

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