Quantifying Cognitive Efficiency of Display in Human-Machine Systems

As a side effect of fast growing informational technology, information overload becomes prevalent in the operation of many human-machine systems. Overwhelming information can degrade operational performance because it imposes large mental workload on human operators. One way to address this issue is to improve the cognitive efficiency of display. A cognitively efficient display should be more informative while demanding less mental resources so that an operator can process larger displayed information using their limited working memory and achieve better performance. In order to quantitatively evaluate this display property, a Cognitive Efficiency (CE) metric is formulated as the ratio of the measures of two dimensions: display informativeness and required mental resources (each dimension can be affected by display, human, and contextual factors). The first segment of the dissertation discusses the available measurement techniques to construct the CE metric and initially validates the CE metric with basic discrete displays. The second segment demonstrates that displays showing higher cognitive efficiency improve multitask performance. This part also identifies the version of the CE metric that is the most predictive of multitask performance. The last segment of the dissertation applies the CE metric in driving scenarios to evaluate novel speedometer displays; however, it finds that the most efficient display may not better enhance concurrent tracking performance in driving. Although the findings of dissertation show several limitations, they provide valuable insight into the complicated relationship among display, human cognition, and multitask performance in human-machine systems

The Italian Sensorimotor Norms: Perception and action strength measures for 959 words

Neuroscience research has provided evidence that semantic information is stored in a distributed brain network involved in sensorimotor and linguistic processing. More specifically, according to the embodied cognition accounts, the representation of concepts is deemed as grounded in our bodily states. For these reasons, normative measures of words should provide relevant information about the extent to which each word embeds perceptual and action properties. In the present study, we collected ratings for 959 Italian nouns and verbs from 398 volunteers, recruited via an online platform. The words were mostly taken from the Italian adaptation of the Affective Norms for English Words (ANEW). A pool of 145 verbs was added to the original set. All the words were rated on 11 sensorimotor dimensions: six perceptual modalities (vision, audition, taste, smell, touch, and interoception) and five effectors (hand-arm, foot-leg, torso, mouth, head). The new verbs were also rated on the ANEW dimensions. Results showed good reliability and consistency with previous studies. Relations between perceptual and motor dimensions are described and interpreted, along with relations between the sensorimotor and the affective dimensions. The currently developed dataset represents an important novelty, as it includes different word classes, i.e., both nouns and verbs, and integrates ratings of both sensorimotor and affective dimensions, along with other psycholinguistic parameters; all features only partially accomplished in previous studies

Influences of Intrinsic and Extrinsic Hand-feel Touch Cues on Sensory Perception and Emotional Responses toward Beverage Products

Consumer perception of and preference toward products are influenced by intrinsic product-specific (e.g., product temperature) and extrinsic non-product-specific (e.g., packaging or container) characteristics. Besides communicating information between products and consumers to create expectations toward the content at the point of sale, packaging also influences sensory perception of the content during consumption. Previous cross-modal studies on packaging effects on the content had largely overlooked hand-feel touch cues. Touch closely relates to consumers’ emotional responses to and their quality evaluation of products. One way to manipulate hand-feel touch cues in a beverage consumption setting is to vary materials of cup sleeve, which are served concurrently with brewed coffee (BC) and green tea (GT). This thesis aimed to determine 1) influences of intrinsic cues (product temperature) on sensory perception of and emotional responses to BC and GT; 2) cross-modal association (CMA) of extrinsic hand-feel touch cues (12 sleeve materials) with evoked emotions, basic tastes, and coffee-related flavors; and 3) cross-modal influences of extrinsic hand-feel touch cues (4 sleeve materials) on emotional responses, sensory perception, arousal, and valence of BC. Results showed both intrinsic and extrinsic cues influenced emotional responses to and sensory perception of BC and GT. Beverages at higher temperature were characterized by positive emotions, while those at room and cold temperatures were characterized by low arousal-negative emotions and high arousal-negative emotions, respectively. CMA between hand-feel touch and taste cues were confirmed to exist: bitter taste and black coffee flavor with cardboard sleeves; sweet taste and creamy flavor with towel; sour taste with stainless steel; and salty taste with linen. Correlations between certain textural parameters and sensory CMA were also observed: thicker and rougher materials positively correlated with positive emotions and sweet taste, while thinner and smoother materials positively correlated with negative and high-arousal emotions and sour taste. Additionally, coffee presented with samples (towel, linen, or stainless steel) were perceived differently, in terms of both emotions and sensory attributes, compared to cardboard (control). As highlighted here, touch cues are important in product evaluation. Professionals in food and beverage industries should consider incorporating more hand-feel textural features on product packaging or container designs