高齡市場為所有年齡族群人口中增長最快的，如何有效維持長者之生理機能及健康，已成為棘手之議題，完備的飲食攝取及營養均衡成為不可或缺之要素，故本研究以多面向探討影響長者飲食之相關因子，再將眾因子分析之結果套用在後續的碎食器設計中。
〝進食能力〞(EC)一詞是來衡量長者飲食之狀況及能力，面對於進食能力可被量化的參數分為兩大部分別為食物處理能力(例如:手握力，手指抓握)及口腔操作能力(例如:唇部密封，咬合力，舌壓，吞嚥能力)，其中手握力及咀嚼力有強烈的相關性，也有文獻提出以握力替代口腔生理學測試來衡量飲食的能力，故本研究以非線性迴歸做手握力及咀嚼力之方程式相關分析，根據分析皮爾森相關係數為 0.86 高於 0.7 為高度相關，再去做非線性迴歸分析，故能透過量測握力便能得知長者進食能力之優劣，除了長者進食能力之量測，食物質地則衡量食物的本質是否易於吞嚥，食物硬度及食塊大小也影響著食物質地，若為妥當則能方便長者吞嚥及咀嚼，本研究探討食物硬度之相對較佳之食塊大小，實驗的水果以軟、中、硬三種硬度去做食塊大小之喜好分析，實驗結果食塊喜好尺寸分別為 2.5公分、1.25公分、0.75公分，並將得出的最後結果作後續設計之探討。
以目前市場銷售之碎食器，很少以長者生理差異性作為設計之出發點，故在本碎食器之研究中，透過目標樹法將長者特殊需求作細部的分析，再將分析之因素以型態學圖表法體現，最後再以層級分析法(AHP)客觀地衡量部件地結合及設計，得出最佳之結果，視覺感官影響著食慾，碎食器本身之顏色搭配也十分重要，本研究以三色調和作為配色之依據，在文獻的調研中長者對顏色感知較弱，故以暖色系(5R)選擇為主再去比較有彩度及無彩度之配色優異，再以審美度來計算配色之抉擇得出較佳之配色，有彩度之色彩搭配其審美度為 0.51，無彩度之三色搭配其審美度為 0.8比前者為高，不過兩者的顏色搭配都高於 0.5，再將審美度之運算結果在最終的成品上。

The elderly market is the fastest-growing population of all age groups. How to effectively maintain the physiology and health of the elderly has become a thorny issue. Complete dietary intake and nutritional balance have become indispensable elements. Therefore, this study is multi-faceted. Relevant factors that affect the diet of the elderly, and then apply the results of the multi-factor analysis to the subsequent design of the shredder. The term "eating ability" (EC) is used to measure the dietary status and ability of the elderly. The parameters that can be quantified for eating ability are divided into two parts: food processing ability (for example hand grip, finger grip) and oral cavity Manipulative ability (for an example lip seal, bite force, tongue pressure, swallowing ability), among which handgrip strength and mastication power have a strong correlation. There are also kinds of literature suggesting that grip strength is used instead of oral physiology test to measure the ability of eating, so this study Using nonlinear regression to do the equation correlation analysis of handgrip strength and chewing force, by measuring grip strength, we can know the pros and cons of the elderly's eating ability.
The term "eating ability" (EC) is used to measure the dietary status and ability of the elderly. The parameters that can be quantified for eating ability are divided into two parts: food processing ability (for example hand grip, finger grip) and oral cavity manipulation ability (for example lip seal, bite force, tongue pressure, swallowing ability), among them, there is a strong correlation between the handgrip and chewing force. There is also literature suggesting that grip strength is used instead of oral physiology tests to measure the ability to eat. Therefore, this study uses nonlinear regression to do the equation correlation analysis of handgrip strength and chewing force. According to the analysis, the Pearson Correlation coefficient of 0.86 higher than 0.7 is highly correlated, and then we do nonlinear regression analysis, so we can know the pros and cons of the elderly's eating ability by measuring the grip strength.
In addition to the measurement of the eating ability of the elderly, food texture measures whether the food is easy to swallow. The hardness and size of the food also affect the texture of the food. If appropriate, it can facilitate the elderly to swallow and chew. This study
explores the relative hardness of food The size of the food pieces is good. The fruit in the experiment is analyzed by the three hardness of soft, medium, and hard. The hardness is 0.56kPa, 6.05kPa, and 10.4kPa. The experimental results are 2.5cm and 1.25cm respectively, 0.75 cm, and discuss the final results obtained for subsequent design.
In the current market of broken food devices, elders’ physiological differences are rarely used as the starting point for the design. Therefore, in the research of this broken food device, the special needs of the elderly are analyzed in detail through the target tree method, and then the factors of the analysis are typed Learn the chart method to reflect, and finally use the hierarchical analysis method (AHP) to objectively measure the combination and design of the components to get the best results.
The visual senses affect appetite, and the color matching of the shredder itself is also very important. This study uses the three-tone sum as the basis for color matching. In the literature research, the elderly have a weak perception of color, so the warm color (5R) selection is the main choice. To compare the color matching with chromaticity and without chromaticity, the choice of color matching is calculated based on the aesthetic degree to obtain a better color matching. The color-matching with chromaticity has an aesthetic degree of 0.51, and the three colors without chromaticity are matched with the aesthetic degree. 0.8 is higher than the former, but the color collocation of the two is higher than 0.5, and then the calculation result of the aesthetic degree is on the final product.

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