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International Conference on Applied Human Factors and Ergonomics

AHFE 2017: Advances in Usability and User Experience pp 111–121Cite as

Comparison Between Color and Greyscale Interfaces: Recipe Usability for a Dietary Plan in Diabetics

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Part of the book series: Advances in Intelligent Systems and Computing ((AISC,volume 607))

Abstract

Complications of diabetes can be avoided with strict metabolic control achieved through a dietary plan. One of the reported reasons for abandoning a dietary plan is the stress caused by the difficulty in understanding and applying diet-related information. The objective of this study was to compare the effect of color in usability of a printed recipe in diabetics. Taking in consideration on ergonomic guidelines the two recipes with the same information were designed, one printed in grayscale and the other color. A new ingredient measurement system in both user interfaces was used. Three aspects of usability were assessed, effectiveness, efficiency and perceived satisfaction. Participants who used the IBLE-C measured all the ingredients in a more accurate way in comparison to the IBLE-GS group, this result was statistically significant. These findings suggest the importance of color in order to improve usability of the user interface.

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Acknowledgments

This research project was funded by the Consejo Nacional de Ciencia y Tecnología under project number 231070, PROINNOVA modality. We would like to extend our thanks to the following: the company Productividad Móvil S.A. de C.V., for contributing to this project by sharing their experiences and knowledge regarding innovative technologies that strengthen the comprehensive management of patients with chronic degenerative diseases; the company Investigación y Desarrollo de Software, S.A. de C.V. and Universidad Anahuac Mayab, for their collaboration and invaluable contributions, without which this project could not have been completed; the UDG’s Instituto de Mecánica Vascular for, making their diabetic patients available as participants; those who made it possible for us to use the facilities of UDG’s dietetics nutrition laboratory to conduct the study.

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Authors and Affiliations

  1. Art, Architecture and Design Center, University of Guadalajara, Calzada Independencia Norte no. 5075, Huentitan el Bajo, 44520, Guadalajara, México

    Carlos Díaz de León Zuloaga & Lilia Roselia Prado León

Authors
  1. Carlos Díaz de León Zuloaga
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  2. Lilia Roselia Prado León
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Corresponding author

Correspondence to Carlos Díaz de León Zuloaga .

Editor information

Editors and Affiliations

  1. University of Central Florida , Orlando, Florida, USA

    Tareq Ahram

  2. Catholic University of Pernambuco , Boa Vista, Recife, Brazil

    Christianne Falcão

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Díaz de León Zuloaga, C., Prado León, L.R. (2018). Comparison Between Color and Greyscale Interfaces: Recipe Usability for a Dietary Plan in Diabetics. In: Ahram, T., Falcão, C. (eds) Advances in Usability and User Experience. AHFE 2017. Advances in Intelligent Systems and Computing, vol 607. Springer, Cham. https://doi.org/10.1007/978-3-319-60492-3_11

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  • DOI: https://doi.org/10.1007/978-3-319-60492-3_11

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-60491-6

  • Online ISBN: 978-3-319-60492-3

  • eBook Packages: EngineeringEngineering (R0)

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