A study of the pinch performance and subjective satisfaction with chopsticks of different lengths

Chen, Rain; Wang, Min; Chang, Jo-Han

doi:10.1051/matecconf/201711901017

Cited by 2 publications

(4 citation statements)

References 6 publications

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“…Long chopsticks reduce the number of mouthfuls and eating speed of diners because of their relatively poor pinching performance [8], which can help reduce caloric intake and prevent obesity [11] as well as increase satiation [12]. Pieces of evidence obtained from the current and previous research reveals that bite size is the primary factor mediating the influence of utensil size on diners' food consumption [4,5,7].…”

Section: Discussionmentioning

confidence: 82%

“…Chopsticks made of stainless steel are the most common in Taiwan. These two chopstick lengths could provide approximately optimal serving performance for food consumption [8,10]. The quantity of food consumed at different meal times may differ because of diners' relaxation or other factors.…”

Section: Field Studymentioning

confidence: 99%

“…Chopsticks are among the major dining tools in Asia; nevertheless, research on utensil size seems to have paid little attention to the effects of chopstick dimensions on food consumption. Studies on chopstick size and shape have tended to focus on serving performance and subjective evaluations in order to provide recommendations for better use and provide guidance for mass production [8][9][10]. For example, Lin et al [4] investigated the effect of chopstick length on food intake.…”

Section: Introductionmentioning

confidence: 99%

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A Field Study of Relatively Long Chopsticks Reduce Food Consumption

Lin¹

2021

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In this study, we examined the influence of chopstick length on diners’ food consumption in a Chinese box restaurant. Diners were randomly offered chopstick of two lengths (23 and 19 cm), and after they finished eating, their lunch boxes were weighed to measure the actual quantity of food consumed in a real dining environment. The results indicated that diners who used the long chopsticks consumed a lower quantity of food and had fewer mouthfuls than did those who used the short chopsticks, suggesting that long chopsticks can help control the quantityof food consumed without affecting diners’ satisfaction with the dining experience. Our findings and those of previous research prove that bite size is the main factor mediating the relationship between a utensil’s physical characteristics and people’s food consumption.

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Section: Discussionmentioning

confidence: 82%

Section: Field Studymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A Field Study of Relatively Long Chopsticks Reduce Food Consumption

Lin¹

2021

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“…In CMT, there are two finger movement postures: pinch and move mode [54]. We found local minima and maxima to detect these modes by comparing neighboring values.…”

Section: B Mesoscopic Level: Active Perceptionmentioning

confidence: 99%

Finger Joint Angle Estimation With Visual Attention for Rehabilitation Support: A Case Study of the Chopsticks Manipulation Test

et al. 2022

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Most East Asian rehabilitation centers offer chopsticks manipulation tests (CMT). In addition to impaired hand function, approximately two-thirds of stroke survivors have visual impairment related to eye movement. This article investigates the significance of combining finger joint angle estimation and a visual attention measurement in CMT. We present a multiscopic framework that consists of microscopic, mesoscopic, and macroscopic levels. We develop a feature extraction technique to extract the kinematic finger model at the microscopic level. At the mesoscopic level, we propose an active perception ability to detect the position and geometry of the finger on the chopsticks. The proposed framework estimates the proximal interphalangeal (PIP) joint angle on the index finger during CMT using fully connected cascade neural networks (FCC-NN). At the macroscopic level, we implement a cognitive ability by measuring visual attention during CMT. We further evaluate the proposed framework with a conventional test that counts the number of peanuts (NP) which are moved from one bowl to another using chopsticks within a particular time frame. For the evaluation, we introduce three parameters, namely joint angle estimation movement (JAEM), chopstick attention movement (CAM), and chopstick tip movement (CTM), by detecting the local minima and maxima of the signal. According to the experiment results, the velocity of these three parameters could indicate improvement in hand and eye function during CMT. We expect this study to benefit therapists and researchers by providing valuable information that is not accessible in the clinic. Code and datasets are available online at https://github.com/anom-tmu/cmt-attention.INDEX TERMS hand-eye interaction, rehabilitation evaluation, first-person vision, eye-gaze, eye-tracking.

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A study of the pinch performance and subjective satisfaction with chopsticks of different lengths

Cited by 2 publications

References 6 publications

A Field Study of Relatively Long Chopsticks Reduce Food Consumption

A Field Study of Relatively Long Chopsticks Reduce Food Consumption

Finger Joint Angle Estimation With Visual Attention for Rehabilitation Support: A Case Study of the Chopsticks Manipulation Test

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