跳到主要內容

臺灣博碩士論文加值系統

(3.236.84.188) 您好!臺灣時間:2021/08/01 17:43
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果 :::

詳目顯示

: 
twitterline
研究生:李寒冰
研究生(外文):Li, Han-Bing
論文名稱:基於使用者經驗規劃社區型餐食健康管理系統架構-以高齡退休社區為例
論文名稱(外文):Designing a Catering Management System Architecture for Managing Healthy Eating based on User Experience: A Case Study on a Retirement Community
指導教授:曾俊儒曾俊儒引用關係
指導教授(外文):Kevin C. Tseng
學位類別:碩士
校院名稱:國立臺灣師範大學
系所名稱:設計學系
學門:設計學門
學類:視覺傳達設計學類
論文出版年:2021
畢業學年度:109
語文別:中文
論文頁數:124
中文關鍵詞:餐食健康服務高齡使用者經驗
外文關鍵詞:healthy eating servicethe elderlyuser experience
相關次數:
  • 被引用被引用:0
  • 點閱點閱:30
  • 評分評分:
  • 下載下載:9
  • 收藏至我的研究室書目清單書目收藏:0
隨著資通訊技術發展迅速且成熟,傳統服務模式需逐漸向智慧服務模式轉變。以往因高齡退休社區內傳統餐食健康服務中餐食服務者與住民間缺少資訊交換,產生住民餐食滿意度、營養師飲食健康照護程度成效低、廚師難控制食材準備量及機構餐廳營運成本等問題,各方問題不一,難以得到平衡與改善。本研究目的為設計一餐食健康管理系統架構,改善高齡退休社區內現行餐食服務中的問題。研究目標包括:1) 經由文獻探討與半結構式訪談,分析高齡退休社區餐食健康服務現況及使用者需求;2) 基於使用者經驗,進行系統功能模組分析與了解介面設計規範; 3) 設計以高齡退休社區為例的餐食健康管理系統架構暨使用者介面;4) 驗證該系統平台的使用性,討論在高齡退休社區內導入智慧餐食健康管理服務系統的可能性。本研究採用協作產品設計和開發與以使用者為中心環境的瀑布式方法,強調了使用者觀點對系統開發的重要性。依循系統設計和開發的流程,採用半結構式訪談,蒐集住民與利害關係人的需求。訪談記錄透過ATLAS.ti 9編碼進行內容分析,透過角色法建立使用者行為模式的原型,再以情境故事法敘述系統應用場景。在系統介面原型測試與實驗前測之後,招募8位養生文化村住民作為受測者,利用系統原型操作任務完成與同步式放聲思考法,以使用者互動經驗作為意見回饋,再以SUS使用性量表進行使用性評估。SUS分數為71.56±13.49滿足使用性標準,而在原型操作中仍存在問題,整體表現為系統功能整合較好,對高齡住民而言易學習性較差。透過高齡者餐食健康服務滿意度問卷並進行系統使用前後測驗證餐食滿意度改善情況,平均分數由2.97±0.27提升至3.53±0.42。由於系統處於原型階段,未能在導入使用後進行後測,可能會影響滿意度結果。主要貢獻為建立一智慧餐食健康管理系統服務系統嘗試協助營養師、餐廳與機構進行餐食健康服務工作,以及提高高齡者餐食滿意度及飲食健康照護程度。
With the rapid and mature development of information and communication technologies, the traditional service model needs to be gradually transformed into a smart service model. In the past, due to retirement community traditional meal health service is a lack of information exchange between catering service providers and residents, producing residents’ meal satisfaction, dieticians’ diet health care is ineffective, it is difficult for chefs to control the amount of ingredients prepared and the operating costs of institutional restaurants. The parties have different issues, it is difficult to balance and improve. The purpose of this research is to design a meal health management system architecture to improve the existing meal service problems in senior residential communities. The research objectives include: 1) Through literature review and semi-structured interviews, to analyze the current status user needs of meal health management in senior residential communities; 2) Analysis system function modules based on user experience and understand interface design specifications; 3) Design a meal health management system architecture and user interface based on senior residential communities; 4) Verify the usability of the system platform and discuss the possibility of introducing smart meal health management service models in senior residential communities. This research adopts a collaborative product design and development and a waterfall approach a user-centric environment, emphasizing the importance of user’s perspectives to system development. Follow the process of system design and development and adopt semi-structured interviews to collect the needs of residents and stakeholders. The interview records are analyzed through ATLAS.ti 9 coding, the prototype of the user's behavior model is established through the Persona method, and the system application scenario is described by the situational story method. After the system interface prototype test and the pre-experiment test, eight residents of the Chang Gung Health and Cultural Village were recruited as testees, using the system prototype operation task completion and synchronous voice thinking method, using user interaction experience as feedback, and then using SUS usability scale to evaluate for usability. The SUS score of 71.56±13.49 satisfies the usability standard, but there are still problems in the prototype operation. The overall performance is that the system function integration is better, and the learnability for the elderly residents is poor. Through the elderly’s meal health service satisfaction questionnaire before and after system use. For improvement, the average score increased from 2.97±0.27 to 3.53±0.42. Since the system is in the prototype stage, the failure to perform post-test after introduction and use may affect the satisfaction results. The main contribution is the establishment of a smart meal health management system service model to try to assist dietitians, restaurants and institutions in meal health service work, and to improve the meal satisfaction of the elderly and the level of diet health care.
摘要 I
ABSTRACT II
目錄 IV
圖目錄 VII
表目錄 IX
第 1 章 緒論 1
1.1 概述 1
1.2 研究背景 1
1.3 研究動機 2
1.4 研究目的與目標 3
1.5 研究限制 3
1.6 研究架構與流程 4
第 2 章 文獻探討 7
2.1 概述 7
2.2 高齡飲食健康照護之重要性 7
2.3 高齡退休社區餐食健康管理 10
2.4 智慧餐食健康管理 14
2.5 基於使用者經驗建置系統架構 18
2.5.1 使用者經驗 18
2.5.2 使用者介面設計 19
2.5.3 使用性評估 21
2.6 文獻小結 23
第 3 章 研究方法 25
3.1 概述 25
3.2 瀑布式方法 25
3.3 訪談設計 28
3.4 實驗設計 29
3.4.1 實驗場域與工具 30
3.4.2 實驗步驟 32
第 4 章 研究結果與設計 37
4.1 概述 37
4.2 研究結果 37
4.2.1 受訪者基本資料 37
4.2.2 訪談編碼分析 38
4.2.1 訪談內容分析 40
4.2.2 研究場域現況分析 41
4.2.3 建立人物誌 45
4.2.4 建立使用者旅程圖 48
4.3 系統設計概念 50
4.4 系統架構 52
4.4.1 功能規劃 52
4.4.2 系統流程設計 55
4.4.3 資料庫設計 59
4.4.4 系統資料交換過程 60
4.4.5 資料欄位內容 62
4.5 使用者介面設計 63
4.5.1 色彩計劃 63
4.5.2 介面視覺設計 65
第 5 章 系統驗證 77
5.1 概述 77
5.2 系統介面原型測試 77
5.3 前期測試 79
5.4 正式測試 84
5.4.1 受測者 84
5.4.2 使用性評估結果分析 86
5.4.3 研究假設結果分析 89
第 6 章 結論與未來建議 91
6.1 結論 91
6.1.1 高齡退休社區餐食健康服務 91
6.1.2 使用者需求 92
6.1.3 智慧餐食健康管理系統 93
6.2 未來建議 94
參考文獻 95
附錄一:受測者資料表 103
附錄二:SUS系統使用性問卷 104
附錄三:餐食健康服務滿意度問卷 105
附錄四:角色模型報告 107
附錄五:學術論文發表 111
Abbate, T., De Luca, D., Gaeta, A., Lepore, M., Miranda, S., & Perano, M. (2015). Analysis of Open Innovation Intermediaries Platforms by Considering the Smart Service System Perspective. Procedia Manufacturing, 3, 575-3582.
Anttiroiko, A. V., Valkama, P., & Bailey, S. J. (2014). Smart Cities in the New Service Economy: Building Platforms for Smart Services. AI & Society, 29(3), 323-334.
Barsantia, S., Walker, K., Seghieri, C., Rosa, A., & Wodchis, W. P. (2017). Consistency of priorities for quality improvement for nursing homesin Italy and Canada: A comparison of optimization models of residentsatisfaction. Health Policy, 121(8), 862-869.
Broekhuis, M., van Velsen, L., & Hermens, H. (2019). Assessing usability of eHealth technology: A comparison of usability benchmarking instruments. International Journal of Medical Informatics, 128, 24-31.
Dillon, H. A., McDonald, S. & Jonus, I. (2012). Steamplicity: An Innovative Meal System That Delivers. Healthcare management forum, 25, 20-28.
Doorduijn, A. S., van Gameren, Y., Vasse, E., & de Roos, N. M. (2016). At Your Request(®) room service dining improves patient satisfaction, maintains nutritional status, and offers opportunities to improve intake. Clinical Nutrition, 35(5), 74-80.
Doucette, L. (1999). Healthcare foodservice gets down to business. Foodservice Equipment & Supplies, 52(4), 38-44.
Ericsson, A. K., & Simon, H. A. (1984). Protocol Analysis: Verbal reports as data. MIT Press.
Falk, L. W., Sobal, J., Bisogni, C. A., Connors, M., & Devine, C. M. (2001). Managing Healthy Eating: Definitions, Classifications, and Strategies. Health Education & Behavior, 28(4), 425-439.
Garrett, J. J. (2000). The elements of user experience.
Hartwell, H., Johns, N., & Edwards, J. S. A. (2016). E-menus—Managing choice options in hospital foodservice. International Journal of Hospitality Management, 53, 12-16.
Hawthorn, D. (2000). Possible implications of aging for design. Applied Ergonomics, 24(1), 9-14.
Heart, T.,& Kald, E. (2013). Older adults: Are they ready to adopt health-related ICT? International Journal of Medical Informatics, 82(11), e209-e231.
Hirvonena, N., Enwald, H., Känsäkoski, H., Eriksson-Backa, C., Nguyen, H., Huhta, A. M., & Huvila, I. (2020). Older adults’ views on eHealth services: a systematic review of scientific journal articles. International Journal of Medical Informatics, 135.
International Organization for Standardization. (1998). ISO 9241-11: Ergonomic requirements for office work with visual display terminals (VDTs) — Part 11: Guidance on usability.
International Organization for Standardization. (2018). ISO 9241-11:2018(en)Ergonomics of human-system interaction — Part 11: Usability: Definitions and concepts.
International Standardization Organization. (2010). 9241-210: 2010. Ergonomics of human system interaction-Part 210: Human-centred design for interactive systems.
Jenny, P., Benyon, D., & Open university. (1993). A guide to usability: Human factors in computing. Addison-Wesley Longman Publishing.
Jordan, P. W., Thomas, B., McClelland, I. L., & Weerdme, B. (1996). Usability evaluation in industry. CRC Press.
Kaiser, M. J., Bauer, J. M., Rämsch C., Uter, W., Guigoz, Y., Cederholm, T., Thomas, D. R., Anthony, P. S., Charlton, K. E., Maggio, M., Tsai, A. C., Vellas, B., Sieber, C. C., & Mini Nutritional Assessment International Group (2010). Frequency of Malnutrition in Older Adults: A Multinational Perspective Using the Mini Nutritional Assessment. Journal of the American Geriatrics Society, 58(9), 1734 -1738.
Kuperberg, K., Caruso, A., Dello, S., & Mager, D. (2008). How will a room service delivery system affect dietary intake, food costs, food waste and patient satisfaction in a paediatric hospital? A pilot study. Journal of Foodservice, 19(5), 255-261.
Laing, B. Y., Mangione, C. M., Tseng, C. H., Leng, M., Vaisberg, E., Mahida, M., Bholat, M., Glazier, E., Morisky, D. E., Bell, D. S. (2014). Effectiveness of a smartphone application for weight loss compared to usual care in overweight primary care patients: a randomized controlled trial. Annals of Internal Medicine, 161(10), 5–12.
Lee, K. H., & Mo, J. (2019). The Factors Influencing Meal Satisfaction in Older Adults: A Systematic Review and Meta-analysis. Asian Nursing Research, 13(3), 169-176.
Leij-Halfwerk, S., Verwijs, M. H., van Houdt, S., Borkent, J. W., Guaitoli, P.R., Pelgrim, T., Heymans, M. W., Power, L., Visser, M., Corish, C. A., de van der Schueren, M. A. E., MaNuEL Consortium. (2019). Prevalence of protein-energy malnutrition risk in European older adults in community, residential and hospital settings, according to 22 malnutrition screening tools validated for use in adults ≥65 years: A systematic review and meta-analysis. Maturitas, 126, 80-89.
Maramba, I., Chatterjee, A., & Newman, C. (2019). Methods of usability testing in the development of eHealth applications: A scoping review. International Journal of Medical Informatics, 126, 95-104.
McCray, S., Maunder, K., Krikowa, R., & MacKenzie-Shalders, K. (2018). Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost. Journal of the Academy of Nutrition and Dietetics, 118(2), 284-293.
Medina-Borja, A. (2015). Editorial column—Smart Things as Service Providers: a Call for Convergence of Disciplines to Build a Research Agenda for the Service Systems of the Future”. Service Science, 7(1), ii-v.
Naef, R., Ward, R., Mahrer-Imhof, R., & Grande, G. (2013). Characteristics of the bereavement experience of older persons after spousal loss: An integrative review. International Journal of Nursing Studies, 50(8), 1108-1121.
Nielsen, J. (1994). Usability engineering. Academic Press.
Nielsen, J. (2000). Why you only need to test with 5 users.
Norman, D. A., Miller, J., & Henderson, A. (1995). What You See, Some of What's in the Future, And How We Go About Doing It: HI at Apple Computer. CHI '95: Conference Companion on Human Factors in Computing Systems, 155.
O'Keeffe, M., Kelly, M., O'Herlihy, E., O'Toole, P. W., Kearney, P. M., Timmons, S., O'Shea, E., Stanton, C., Hickson, M., Rolland, Y., Rossé, C. S., Issanchou, S., Maitre, I., Stelmach-Mardas, M., Nagel, G., Flechtner-Mors, M., Wolters, M., Hebestreit, A., De Groot, L. C. P. G. M., …, & MaNuEL consortium (2019). Potentially modifiable determinants of malnutrition in older adults: A systematic review. Clinical Nutrition 38(6), 2477-2498.
Orlemann, T. Reljic, D., Zenker, B., Meyer, J., Eskofier, B. M., Thiemt, J., Herrmann, H. J., Neurath, M. F., Zopf, Y. (2018). A Novel Mobile Phone App (OncoFood) to Record and Optimize the Dietary Behavior of Oncologic Patients: Pilot Study. Journal of Medical Internet Research Cancer, 4(2).
Paramastri, R., Pratama, S. A., Ho, D. K. N., Purnamasari, S. D., Mohammed, A. Z., Galvin, Cooper J., Hsu, Y.H. E., Tanweer, A., Humayun, A., Househ, M., Iqbal, U.(2020). Use of mobile applications to improve nutrition behaviour: A systematic review. Computer Methods and Programs in Biomedicine, 192.
Partridge, S. R., Allman-Farinelli, M., McGeechan, K., Balestracci, K., Wong, A. T. Y., Hebden, L., Harris, M. F., Bauman, A., Phongsavan, P. (2016). Process evaluation of TXT2BFiT: a multi-component mHealth randomised controlled trial to prevent weight gain in young adults. International Journal of Behavioral Nutrition and Physical Activity, 13(7).
Philip, T. K. & Bangor, A., (2013). Usability ratings for everyday products measured with the system usability scale. International Journal of Human–Computer Interaction, 29(2), 67–76.
Prgomet, M., Li, J., Li, L., Georgiou, A., & Westbrook, J. I. (2019, 9). The impact of electronic meal ordering systems on hospital and patient outcomes: A systematic review. International Journal of Medical Informatics, 129, 275-284.
Quesenbery, W. (2001). What Does Usability Mean: Looking Beyond ‘Ease of Use’. Proceedings of the 48th Annual Conference, Society for Technical.
Sauro, J., & Lewis, J. R. (2012). Quantifying the User: Practical Statistics for User Research. Elsevier.
Song, X., Giacalone, D., Johansen, S. M.B., Frøst, M. B., & Bredie, W. L.P. (2016). Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults. Trends in Food Science & Technology, 53, 49-59.
Tseng, K. C., & Abdalla, H. (2006). A novel approach to collaborative product design and development environment. Proceedings of the Institution of Mechanical Engineers, Part B: Journal of Engineering Manufacture. 220(12), 1997-2020. Institution of Mechanical Engineers.
U.S. Department of Health and Human Services. (2016). Dietary guidelines to encourage healthy eating patterns to prevent chronic diseases.
van het Bolscher-Niehuis, M. J.T., den Ouden, M. E.M., de Vocht, H. M., & Francke, A. L. (2016). Effects of self-management support programmes on activities of daily living of older adults: A systematic review. International Journal of Nursing Studies, 61, 230-247.
Wuenderlich, N. V., Heinonen, K., Ostrom, A. L., Patricio, L., Sousa, R., Voss, C., & Lemmink, J.G. (2015). “Futurizing” smart service: implications for service researchers and managers. Journal of Services Marketing, 29(6/7), 442-447.
SMART COMMUNITY.CO.,LTD. (2020年11月12日). アクティブな暮らし:味わう. 參照先:スマートコミュニティ稲毛. (積極的生活:品味. 參考:智慧社區稻毛.)
Scribbr. http://www.smartcommunity.co.jp/community/meal/
Half Century More. (2020年11月12日). 選ばれ続ける理由:食事. 檢索來源:サンシティ銀座EAST.( 繼續被選擇的理由:餐食. 檢索來源:太陽城銀座東.)
Scribbr. https://www.hcm-suncity.jp/suncity/ginza/quality.html
王素真、陳住銘、洪耀釧 (2013)。社區高齡人口健康促進與健康需求評估之研究。工程科技與教育學刊,10 (3),322-333。
王國明、郭人介、陳啟光、詹前隆、翁紹仁、黃怡詔、王熙哲、宋佩芳 (2018)。工業工程應用於健康事業與醫療照護之回顧與展望。管理與系統,25 (3),413-456。
余啟文、張晴翔 (2020)。應用需求理論比較台灣本土高齡社區人口:在機構化與社。商略學報,12 (1),33-66。
呂佳珍、黃國樑、沈宇哲 (2017)。多媒體資訊站介面設計對高齡者使用性的影響。設計學報,22 (2),49-66。
李曄淳、呂佳茹 (2012)。探討銀髮族新休閒生活環境-養生村之服務考量因素。運動休閒餐旅研究,7 (2),65-84。
周燕芳、高玉珍、張依玲、江承晏、盧朱滿、曾素美、黃慈心 (2020)。提升社區老人長期照顧資源使用率之改善專案。長庚護理,31 (1),47-61。
長庚醫療財團法人養生文化村 (2020年11月12日)。服務特色:養生餐點。擷取自長庚養生文化村。取自:https://www1.cgmh.org.tw/cgv/About/About?Id=22&m=20。
長庚醫療財團法人養生文化村 (2020年11月30日)。服務項目:長住服務。擷取自長庚養生文化村。取自:https://www1.cgmh.org.tw/cgv/About/About?Id=26&m=25。
施桂梅、範純美 (2011)。護理之家住民對快樂餐之滿意度。臺灣營養學會雜誌,36 (2),35-41。
徐茂練、洪瑞英、劉昱宏、王志盟、魏財勇、謝逸文、張秀靜 (2019年)。複合式養生社區之需求分析。朝陽商管評論,17 (1),1-22。
泰康之家 (2020年11月12日)。特色服務:科學膳食。擷取自泰康之家。取自:http://www.taikangzhijia.com/diet.html。
張一岑 (2010)。人因工程學。揚智。
張家臻、莊築雅、鍾采玲、莊雅硯、陳怡安、邱麗玲 (2016)。分析國內外老人飲食建議及質地分級現況。臺灣營養學會雜誌,41 (4),113-123。
許美雅、黃宜蓁、劉金華、謝清川 (2014)。運用PDCA 循環提升長期照護機構住民用餐滿意度。醫務管理期刊,15 (4),327-341。
陳宗義、蔡健鴻、蔡秀琴 (2020年)。行動技術支援之多對多群組協同照顧模式創新與成功關鍵因素探討。資訊管理學報,27 (2),235-263。
楊瓊瓔、陳慈純、徐尚為、李卓倫 (2019)。健康資訊功能整合的國際趨勢. 臺灣公共衛生雜誌,38 (4),342-354。
詹錦宏、黃美涓、王勝本 (2020)。長庚養生文化村-餐廳的營運與管理。管理評論,39 (2),51-52。
賈淑麗、邱紋絹、陳潤秋 (2018)。慢性病防治現況與未來。護理雜誌,65 (5),13-19。
潤福生活事業股份有限公司 (2020年11月12日)。館內介紹:生活照顧。擷取自 潤泰集團潤福中高齡專用宅。取自:https://www.ruenfu.com.tw/h/Data?key=122535986571&set=8&cat=53386。
蔡林彤飛、胡欣怡、張央儀、周瑞貞 (2018)。以生活實驗室方法構築智慧服務的啟發:以客莊導入智慧觀光服務為例。科技管理學刊,23(4),57-86。
衛生福利部國民健康署 (2017)。高齡友善健康照護機構認證2.0(長照機構版)作業說明。衛生福利部國民健康署。
衛生福利部國民健康署 (2018)。民國104年中老年身心社會生活狀況長期追蹤調查成果報告。衛生福利部國民健康署。
衛生福利部國民健康署 (2018)。每日飲食指南手冊。衛生福利部國民健康署。
衛生福利部國民健康署 (2018)。國民健康署年報。衛生福利部國民健康署。
衛生福利部統計處 (2017)。106 老人狀況調查報告。衛生福利部。
衛生福利部統計處 (2020)。108年國人死因統計結果。衛生福利部。
餘璧如、陳秋敏、張雅雰、張仙平 (2014)。營養師對長照機構餐食問題之原因歸類與改善對策調查。長期照護雜誌,18 (3),313-320。
親和源 (2020年11月12日)。生活服務:專業配餐。檢索來源:親和源。取自:http://www.qinheyuan.com/secretarial_services.html。
連結至畢業學校之論文網頁點我開啟連結
註: 此連結為研究生畢業學校所提供,不一定有電子全文可供下載,若連結有誤,請點選上方之〝勘誤回報〞功能,我們會盡快修正,謝謝!
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top
無相關論文
 
無相關期刊
 
無相關點閱論文