情绪认知视角下的食器体验设计策略研究

RESEARCH ON FOOD UTENSILS EXPERIENCE DESIGN STRATEGY FROM THE PERSPECTIVE OF EMOTIONAL COGNITION

提升青年群体饮食体验,培养其健康饮食行为,探究情绪认知视角下青年群体的饮食器具体验设计策略。在理论研究中提出从情绪认知理论中环境、生理和认知三个角度介入食器体验设计;在实践研究中运用问卷调研、荷兰进食行为量表、情绪环形模型和访谈等定量与定性结合的设计调研方法,总结出环境、生理和认知三个方面下青年群体的情绪认知特性,得出情绪认知理论下饮食器具的体验设计策略。基于青年情绪认知特性,从产品的物理特性、功能属性和象征意义出发对饮食器具进行感官体验、行为体验和情感体验层面的设计,最终影响青年群体的情绪感知、情绪交互和认知共鸣。

Enhance the eating experience of young people,cultivate their healthy eating behaviors,and explore the design strategies of eating utensils for young people from the perspective of emotional cognition.In the theoretical research,it is proposed to intervene in the experience design of food utensils from the three perspectives of environment,physiology and cognition in the theory of emotional cognition;in the practical research,quantitative and qualitative methods such as questionnaire survey,Dutch eating behavior scale,emotional ring model and interview are used.A research method was designed to summarize the emotional cognition characteristics of young people in three aspects:environment,physiology and cognition.The experiential design strategy of eating utensils under the emotional cognition theory is obtained.Based on the emotional cognitive characteristics of young people,the sensory experience,behavioral experience and emotional experience of food appliances are designed from the physical characteristics,functional attributes and symbolic significance of products,and ultimately affect the emotional perception,emotional interaction and cognitive resonance of young people.