飲食介入屬日常生活易接觸之形式，除提升營養均衡和生理健康外，研究亦指出其具有提升心理幸福感、自我效能、社會連結感等效益。過去，心理學界多透由介入方案增強人類的幸福感，但多數都需要以面對面形式參與（如：團體治療、課程、工作坊等）。隨著世界衛生組織（WHO）提出通過電子和移動設備來增強自我管理或保健，以此概念設計用於提升心理健康的有形設備，需求亦在增加。本研究將根據正向心理學架構，設計一款提升心理幸福感之互動式實體切菜板，並測試其成效。本研究共招募49名大專院校學生之有效樣本，分控制組（第一組、16人）、互動裝置組（第二組、18人）、線上課程組（第三組、15人）三組。介入前、後，透過量化與質化方法（線上問卷、半結構式訪談、觀察法）了解介入之成效與回饋。量化資料採單因子變異數分析（One-way ANOVA）、質化資料由內容分析法進行整理。研究結果顯示，第二組及第三組受試者之喜悅感有提升，其餘變項則未達顯著水準；質化資料分析結果顯示，第二組互動裝置提升受試者之沉浸感效果較佳、第三組線上課程之受試者則對於課程內容較滿意。本研究提供裝置與課程之設計建議，供後續研究者參考。

Diet interventions are common interventions that enhance people’s well-being. In addition to improving one’s physical health, it also has the potential to improve one’s psychological well-being. Psychologists often design interventions to enhance patient’s well-being, but most of their interventions need participation in person in the form of group therapy, courses, and workshops. With the advocation from the World Health Organization emphasizing the importance of using portable and wearable technologies to enhance people’s well-being, the need of designing technology-based psychological interventions has increased. In this research, we aim to design a tangible cutting board, and test its effectiveness through comparing it with traditional interventions. First, a tangible cutting board prototype was designed based on strategies from positive psychology. Then, the effectiveness and strength of the design were tested by collecting data from 49 college students. The 1x3 between group experiment design was used in this study, dividing participants into 3 groups (control, tangible, online). Self-reported online questionnaire and semi-structured interviews were used to collect their psychological well-being data and feedback for the device. Results show that joy of participants from both tangible and online groups have significantly increased after the study. The pros and cons for each study condition is discussed, along with suggestions for future design.

Areni, C. S., & Black, I. (2015). Consumers’ responses to small portions: Signaling increases savoring and satiation. Psychology & Marketing, 32(5), 532-543.

Barak-Nahum, A., Haim, L., Ginzburg, K. (2016). When life gives you lemons: The effectiveness of culinary group intervention among cancer patients. Social Science & Medicine, 166, 1-8. doi:10.1016/j.socscimed.2016.07.046

Bertran, F. A., Jhaveri, S. N., Lutz, R., Isbister, K., & Wilde, D. (2019, May). Making Sense of Human-Food Interaction. In Proceedings of the 2019 CHI Conference Extended Abstracts on Human Factors in Computing Systems (p. 678).

Bryant, F. B. (2003). Savoring Beliefs Inventory (SBI): A scale for measuring beliefs about savouring. Journal of Mental Health, 12, 175– 196.

Bryant, F. B., & Veroff, J. (2007). Savoring: A new model of positive experience (pp. 184–185).

Calvo, R. A., & Peters, D. (2016, May). Designing technology to foster psychological wellbeing. In Proceedings of the 2016 CHI Conference Extended Abstracts on Human Factors in Computing Systems (pp. 988-991).

Chang, V. Y., Palesh, O., Caldwell, R., Glasgow, N., Abramson, M., Luskin, F., ... & Koopman, C. (2004). The effects of a mindfulness‐based stress reduction program on stress, mindfulness self‐efficacy, and positive states of mind. Stress and Health: Journal of the International Society for the Investigation of Stress, 20(3), 141-147.

Chen, S. M., Creedy, D., Lin, H. S., & Wollin, J. (2012). Effects of motivational interviewing intervention on self-management, psychological and glycemic outcomes in type 2 diabetes: a randomized controlled trial. International journal of nursing studies, 49(6), 637-644.

Chan, D. W. (2011). Burnout and life satisfaction: Does gratitude intervention make a difference among Chinese school teachers in Hong Kong. Educational Psychology, 31(7), 809-823.

Chi, P. Y. P., Chen, J. H., Chu, H. H., & Lo, J. L. (2008, June). Enabling calorie-aware cooking in a smart kitchen. In International conference on persuasive technology (pp. 116-127). Springer, Berlin, Heidelberg.

Cho, I., Dou, W., Wartell, Z., Ribarsky, W., & Wang, X. (2012, May). Evaluating depth perception of volumetric data in semi-immersive VR. In Proceedings of the international working conference on advanced visual interfaces (pp. 266-269).

Choi J.H., Foth, M., & Hearn, G. (2014). Eat, cook,grow: Mixing human-computer interactions with human-food interactions. MIT Press.

Clark, A., Bezyak, J., & Testerman, N. (2015). Individuals with severe mental illnesses have improved eating behaviors and cooking skills after attending a 6-week nutrition cooking class. Psychiatric rehabilitation journal, 38(3), 276.

Crawford, S., Kalina, L. (1997). Building food security through health promotion: community kitchens. Journal of the Canadian Dietetic Association, 58, 197-201.

Creswell, J. D., & Lindsay, E. K. (2014). How does mindfulness training affect health? A mindfulness stress buffering account. Current Directions in Psychological Science, 23(6), 401-407.

Dalen, J., Smith, B. W., Shelley, B. M., Sloan, A. L., Leahigh, L., & Begay, D. (2010). Pilot study: Mindful Eating and Living (MEAL): weight, eating behavior, and psychological outcomes associated with a mindfulness-based intervention for people with obesity. Complementary therapies in medicine, 18(6), 260-264.

Diefenbach, S. (2018). Positive technology–A powerful partnership between positive psychology and interactive technology. A discussion of potential and challenges. Journal of Positive School Psychology, 2(1), 1-22.

Engler-Stringer, R., Berenbaum, S. (2007). Exploring social support through collective kitchen participation in three Canadian cities. Canadian Journal of Community, 26, 91-105.

Farmer, N., Touchton-Leonard, K., & Ross, A. (2018). Psychosocial benefits of cooking interventions: a systematic review. Health Education & Behavior, 45(2), 167-180.

Ferdous, H. S., Ploderer, B., Davis, H., Vetere, F., O'Hara, K., Farr-Wharton, G., & Comber, R. (2016, September). TableTalk: integrating personal devices and content for commensal experiences at the family dinner table. In Proceedings of the 2016 ACM international joint conference on pervasive and ubiquitous computing (pp. 132-143).

Ferdous, H. S., Vetere, F., Davis, H., Ploderer, B., O'hara, K., Comber, R., & Farr-Wharton, G. (2017, May). Celebratory technology to orchestrate the sharing of devices and stories during family mealtimes. In Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems (pp. 6960-6972).

Flego, A., Herbert, J., Waters, E., Gibbs, L., Swinburn, B., Reynolds, J., & Moodie, M. (2014). Jamie's Ministry of Food: quasi-experimental evaluation of immediate and sustained impacts of a cooking skills program in Australia. PloS one, 9(12), e114673.

Freyne, J., Saunders, I., Brindal, E., Berkovsky, S., & Smith, G. (2012). Factors associated with persistent participation in an online diet intervention. In CHI'12 Extended Abstracts on Human Factors in Computing Systems (pp. 2375-2380).

Fuchs, K., Meusburger, D., Haldimann, M., & Ilic, A. (2019, September). NutritionAvatar: designing a future-self avatar for promotion of balanced, low-sodium diet intention: framework design and user study. In Proceedings of the 13th Biannual Conference of the Italian SIGCHI Chapter: Designing the next interaction (pp. 1-10).

Gaggioli, A., Riva, G., Peters, D., & Calvo, R. A. (2017). Positive technology, computing, and design: shaping a future in which technology promotes psychological well-being. In Emotions and affect in human factors and human-computer interaction (pp. 477-502). Academic Press.

Gleeson, J., Lederman, R., Koval, P., Wadley, G., Bendall, S., Cotton, S., ... & Alvarez-Jimenez, M. (2017). Moderated online social therapy: a model for reducing stress in carers of young people diagnosed with mental health disorders. Frontiers in psychology, 8, 485.

Godsey, J. (2013). The role of mindfulness based interventions in the treatment of obesity and eating disorders: an integrative review. Complementary therapies in medicine, 21(4), 430-439.

Haley, L., McKay, E. A. (2004). “Baking Gives You Confidence”: Users’ views of engaging in the occupation of baking. British Journal of Occupational Therapy, 67, 125-128. doi:10.1177/030802260

Hendrickson, K. L., & Rasmussen, E. B. (2013). Effects of mindful eating training on delay and probability discounting for food and money in obese and healthy-weight individuals. Behaviour research and therapy, 51(7), 399-409.

Hendriks, T., Schotanus-Dijkstra, M., Hassankhan, A., De Jong, J., & Bohlmeijer, E. (2020). The efficacy of multi-component positive psychology interventions: A systematic review and meta-analysis of randomized controlled trials. Journal of happiness studies, 21(1), 357-390.

Herbert, J., Flego, A., Gibbs, L., Waters, E., Swinburn, B., Reynolds, J., & Moodie, M. (2014). Wider impacts of a 10-week community cooking skills program-Jamie’s Ministry of Food, Australia. BMC public health, 14(1), 1161.

Hill, K. H., O’Brien, K. A., Yurt, R. W. (2007). Therapeutic efficacy of a therapeutic cooking group from the patients’ perspective. Journal of Burn Care and Research, 28, 324-327. doi:10.1097/BCR.0B013E318031A24C

Ho, H. C., Mui, M., Wan, A., Ng, Y. L., Stewart, S. M., Yew, C., ... & Chan, S. S. (2016). Happy Family Kitchen II: a cluster randomized controlled trial of a community-based family intervention for enhancing family communication and well-being in Hong Kong. Frontiers in Psychology, 7, 638.

Hunter, P. G., Schellenberg, E. G., & Schimmack, U. (2010). Feelings and perceptions of happiness and sadness induced by music: Similarities, differences, and mixed emotions. Psychology of Aesthetics, Creativity, and the Arts, 4(1), 47.

Hurley, D. B., & Kwon, P. (2012). Results of a study to increase savoring the moment: Differential impact on positive and negative outcomes. Journal of Happiness Studies, 13(4), 579-588.

Ivtzan, I., Young, T., Martman, J., Jeffrey, A., Lomas, T., Hart, R., & Eiroa-Orosa, F. J. (2016). Integrating mindfulness into positive psychology: A randomised controlled trial of an online positive mindfulness program. Mindfulness, 7(6), 1396-1407.

Jazaieri, H., & Shapiro, S. (2017). Mindfulness and well-being. In The happy mind: Cognitive contributions to well-being (pp. 41-58). Springer, Cham.

Kado, Y., Kamoda, T., Yoshiike, Y., De Silva, P. R., & Okada, M. (2010, March). Sociable dining table: the effectiveness of a" konkon" interface for reciprocal adaptation. In 2010 5th ACM/IEEE International Conference on Human-Robot Interaction (HRI) (pp. 105-106). IEEE.

Kop, R., Hoogendoorn, M., & Klein, M. C. (2014, August). A personalized support agent for depressed patients: Forecasting patient behavior using a mood and coping model. In 2014 IEEE/WIC/ACM International Joint Conferences on Web Intelligence (WI) and Intelligent Agent Technologies (IAT) (Vol. 3, pp. 302-309). IEEE.

Kristeller, J., Wolever, R. Q., & Sheets, V. (2014). Mindfulness-based eating awareness training (MB-EAT) for binge eating: A randomized clinical trial. Mindfulness, 5(3), 282-297.

Lee, Y. M., Kim, S. A., Lee, I. K., Kim, J. G., Park, K. G., Jeong, J. Y., ... & Lee, D. H. (2016). Effect of a brown rice based vegan diet and conventional diabetic diet on glycemic control of patients with type 2 diabetes: a 12-week randomized clinical trial. PloS one, 11(6), e0155918.

Lisetti, C., Amini, R., Yasavur, U., & Rishe, N. (2013). I can help you change! an empathic virtual agent delivers behavior change health interventions. ACM Transactions on Management Information Systems (TMIS), 4(4), 1-28.

Mason, A. E., Jhaveri, K., Cohn, M., & Brewer, J. A. (2018). Testing a mobile mindful eating intervention targeting craving-related eating: feasibility and proof of concept. Journal of behavioral medicine, 41(2), 160-173.

Mackenzie, C. S., Poulin, P. A., & Seidman-Carlson, R. (2006). A brief mindfulness-based stress reduction intervention for nurses and nurse aides. Applied nursing research, 19(2), 105-109.

Marquis, S., Thomson, C., Murray, A. (2001). Assisting people with low income to start and maintain their own community kitchens. Canadian Journal of Dietetic Practice and Research, 62, 130-132.

Mason, A. E., Jhaveri, K., Cohn, M., & Brewer, J. A. (2018). Testing a mobile mindful eating intervention targeting craving-related eating: feasibility and proof of concept. Journal of behavioral medicine, 41(2), 160-173.

Murai, T., & Yamaguchi, H. (2017). Effects of a cooking program based on brain-activating rehabilitation for elderly residents with dementia in a Roken facility: A randomized controlled trial. Progress in Rehabilitation Medicine, 2, 20170004.

O'Reilly, G. A., Cook, L., Spruijt‐Metz, D., & Black, D. S. (2014). Mindfulness‐based interventions for obesity‐related eating behaviours: a literature review. Obesity reviews, 15(6), 453-461.

Ouwens, M. A., Schiffer, A. A., Visser, L. I., Raeijmaekers, N. J. C., & Nyklíček, I. (2015). Mindfulness and eating behaviour styles in morbidly obese males and females. Appetite, 87, 62-67.

Prasad, A., Sorber, J., Stablein, T., Anthony, D., & Kotz, D. (2012, October). Understanding sharing preferences and behavior for mHealth devices. In Proceedings of the 2012 ACM workshop on Privacy in the electronic society (pp. 117-128).

Quoidbach, J., & Dunn, E. W. (2013). Give it up: A strategy for combating hedonic adaptation. Social Psychological and Personality Science, 4(5), 563-568.

Rahman, N. E. A., Azhar, A., Karunanayaka, K., Cheok, A. D., Johar, M. A. M., Gross, J., & Aduriz, A. L. (2016, November). Implementing new food interactions using magnetic dining table platform and magnetic foods. In Proceedings of the 2016 workshop on Multimodal Virtual and Augmented Reality (pp. 1-3).

Riva, G., Baños, R. M., Botella, C., Wiederhold, B. K., & Gaggioli, A. (2012). Positive technology: using interactive technologies to promote positive functioning. Cyberpsychology, Behavior, and Social Networking, 15(2), 69-77.

Sairanen, E., Tolvanen, A., Karhunen, L., Kolehmainen, M., Järvelä, E., Rantala, S., ... & Lappalainen, R. (2015). Psychological flexibility and mindfulness explain intuitive eating in overweight adults. Behavior modification, 39(4), 557-579.

Schueller, S. M. (2010). Preferences for positive psychology exercises. The Journal of Positive Psychology, 5(3), 192-203.

Sato, A., & Tsukada, K. (2012, September). CookTab: Smart cutting board for creating recipe with real-time feedback. In Proceedings of the 2012 ACM Conference on Ubiquitous Computing (pp. 543-544).

Seligman, M. E., Steen, T. A., Park, N., & Peterson, C. (2005). Positive psychology progress: empirical validation of interventions. American psychologist, 60(5), 410.

Seligman, M. E., & Csikszentmihalyi, M. (2014). Positive psychology: An introduction. In Flow and the foundations of positive psychology (pp. 279-298). Springer, Dordrecht.

Shiota, M. N., Keltner, D., & John, O. P. (2006). Positive emotion dispositions differentially associated with Big Five personality and attachment style. The journal of positive psychology, 1(2), 61-71.

Sin, N. L., & Lyubomirsky, S. (2009). Enhancing well‐being and alleviating depressive symptoms with positive psychology interventions: A practice‐friendly meta‐analysis. Journal of clinical psychology, 65(5), 467-487.

Smith, J. L., & Bryant, F. B. (2017). Savoring and well-being: Mapping the cognitive-emotional terrain of the happy mind. In The happy mind: Cognitive contributions to well-being (pp. 139-156). Springer, Cham.

Smith, J. L., Harrison, P. R., Kurtz, J. L., & Bryant, F. B. (2014). Interventions to Enhance the Enjoyment of Positive Experiences. The Wiley Blackwell handbook of positive psychological interventions, 42.

Tarasuk, V., Reynolds, R. (1999). A qualitative study of community kitchens as a response to income-related food insecurity. Canadian Journal of Dietetic Practice and Research, 60, 11-16.

Terzimehić, N., Schneegass, C., & Hußmann, H. (2017, October). Exploring Challenges in Automated Just-In-Time Adaptive Food Choice Interventions. In Proceedings of the 2nd International Workshop on Multimedia for Personal Health and Health Care (pp. 81-84).

Thomas, H. M., & Irwin, J. D. (2011). Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention. BMC research notes, 4(1), 1-7.

Utter, J., Denny, S., Lucassen, M., & Dyson, B. (2016). Adolescent cooking abilities and behaviors: Associations with nutrition and emotional well-being. Journal of nutrition education and behavior, 48(1), 35-41.

van der Wal, R. C., & van Dillen, L. F. (2013). Leaving a flat taste in your mouth: task load reduces taste perception. Psychological science, 24(7), 1277-1284.

Warren, J. M., Smith, N., & Ashwell, M. (2017). A structured literature review on the role of mindfulness, mindful eating and intuitive eating in changing eating behaviours: effectiveness and associated potential mechanisms. Nutrition research reviews, 30(2), 272-283.

World Health Organization. (2013). Mental health action plan 2013-2020. Retrieved August 3, 2020.

Zamorano, A. C., Marchena-Consejero, E., Hervías-Ortega, F., Menacho-Jiménez, I., & Mera-Cantillo, C. (2017, October). A review of Online Psychological Interventions. In Proceedings of the 5th International Conference on Technological Ecosystems for Enhancing Multiculturality (pp. 1-7).