| 菜单界面设计的认知工效学研究方法 |
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| 引用本文： | 刘颖,沈模卫.菜单界面设计的认知工效学研究方法[J].应用心理学,2000,6(2):43-47. |
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| 作者姓名： | 刘颖 沈模卫 |
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| 作者单位： | 浙江大学心理与行为科学系!杭州310028 |
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| 基金项目： | 教育部“高等学校骨干教师资助计划”项目! ( G70 0 2 1 )，浙江省自然科学基金! ( 30 0 0 4 9) |
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| 摘 要： | 菜单研究是人 -计算机交互研究的重要内容之一。本文以研究方法的发展过程为主线 ,回顾了菜单界面认知工效学研究的历程 ,分别讨论了传统实验方法、系统仿真方法和眼动追踪方法在菜单界面设计研究中的应用
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| 关 键 词： | 菜单 认知一体化理论 系统仿真 视觉搜索 |
New Trends of Ergonomic Research Method of Menu Interface Design |
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| LIU Ying,SHEN Mo wei.New Trends of Ergonomic Research Method of Menu Interface Design[J].Chinese JOurnal of Applied Psychology,2000,6(2):43-47. |
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| Authors: | LIU Ying SHEN Mo wei |
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| Abstract: | Menu is one of the most important components of the graphical user interface (GUI) and therefore is widely used by software designers. Early research is mostly concerned with the depth breadth trade off of lineal menu design. Recently, some other formats of menu, such as pie menu, are developed and used in software design. Based on the Unified Theories of Cognition (UTC), new research techniques, including systematic simulation and eye tracking techniques, are applied in menu research. The advantage and disadvantage of these techniques are discussed in this paper. |
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| Keywords: | menu unified theories of cognition systematic stimulation visual search |
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