新型工具的可用性研究：营养教育中的虚拟自助餐厅。
Usability Study of a Novel Tool: The Virtual Cafeteria in Nutrition Education.
机构信息
Department of Nutrition and Dietetics, Hacettepe University, Ankara, Turkey.
Department of Computer Engineering, Hacettepe University, Ankara, Turkey.
出版信息
J Nutr Educ Behav. 2020 Nov;52(11):1058-1065. doi: 10.1016/j.jneb.2020.08.001.
OBJECTIVE
This study aimed to evaluate the usability of the virtual cafeteria (VC) and determine its suitability for further studies in portion size education and rehabilitation of nutrition.
METHODS
The study was conducted with 73 participants (aged 18-40 years). The VC, where the participants performed the task of assembling a meal, was created as a virtual reality simulation of a buffet-style cafeteria (94 food and 10 beverage items). The participants were asked to complete the System Usability Scale, which regards ≥70 points as acceptable, and to give comments about the VC.
RESULTS
The mean System Usability Scale score was 79.4 ± 12.71 (range, 22.2-97.2). Approximately 68% of the participants described positive qualities for the VC. The participants with technical background reported the VC as more usable (96%) than the others (74%) (χ = 5,378; df = 1, P = 0.025).
CONCLUSIONS AND IMPLICATIONS
Offered as a novel tool for education and rehabilitation of nutrition, the VC was confirmed to feature good usability.
目的
本研究旨在评估虚拟自助餐厅（VC）的可用性，并确定其在份量教育和营养康复方面进一步研究的适用性。
方法
该研究共纳入 73 名参与者（年龄 18-40 岁）。参与者在虚拟自助餐（94 种食品和 10 种饮料）的虚拟现实模拟中完成组装餐食的任务。参与者被要求完成系统可用性量表评估，得分≥70 分为可接受，同时对 VC 发表意见。
结果
系统可用性量表的平均得分为 79.4±12.71（范围 22.2-97.2）。约 68%的参与者对 VC 给予积极评价。有技术背景的参与者认为 VC 比其他人（74%）更具可用性（χ²=5.378；df=1，P=0.025）。
结论和意义
作为一种新的营养教育和康复工具，VC 的可用性得到了证实。
Zotero 插件