菜单界面设计的认知工效学研究方法  

New Trends of Ergonomic Research Method of Menu Interface Design

作　　者：刘颖[1] 沈模卫[1] 

机构地区：[1]浙江大学心理与行为科学系,杭州310028

出　　处：《应用心理学》2000年第2期43-47,共5页Chinese Journal of Applied Psychology

基　　金：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)

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。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.

关 键 词：菜单 认知一体化理论 系统仿真 视觉搜索 

分 类 号：TB18[一般工业技术] B849[哲学宗教—应用心理学]