Enhance Experience

Nature IN Classrooms (10-16-20)

Van den Bogerd and colleagues studied the effects of having plants in a university and secondary school classrooms.  They report that after students attended one lecture in a classroom with plants in it that “Perceived environmental quality of classrooms with (rather than without) indoor nature was consistently rated more favourably. Secondary education students also reported greater attention, lecture evaluation, and teacher evaluation after one lecture in classrooms with indoor nature compared to the classroom without.”

Window Views: Implications (10-15-20)

Ko and colleagues evaluated how windows influence space user experiences.  They report that they “assessed the influence of having a window with a view [of nature] on thermal and emotional responses as well as on cognitive performance. . . . The chamber kept the air and window surface temperature at 28 °C, a slightly warm condition. . . . In the space with versus without windows, the thermal sensation was significantly cooler ( . . .  equivalent to 0.74 °C lower), and 12% more participants were thermally comfortable.

Curvilinearity/Rectilinearity: New Research (10-01-20)

Stanischewskiand team mates review and extend research related to human responses to curvilinearity and rectillinearity.  They share that previous research has shown that “Curvilinearity is a perceptual feature that robustly predicts preference ratings for a variety of visual stimuli. . . . The present results support the idea that people prefer curved stimuli over angular ones overall. Specifically, participants rated curved stimuli as more pleasing and harmonious than the angular stimuli.”

Noise and Responses to Food (09-29-20)

Alamir and Hansen evaluated how experiencing particular sorts of sounds influences our response to food served.  They determined that “Relaxing music increased the liking of food at 30 and 40 dBA by 60 and 38%, respectively.  Restaurant noise and road traffic noise decreased the liking of food at all noise levels.  The increase of noise levels [data were collected at 30, 40 and 50 dBA] decreased the liking of food for all noise types. . . . These results could also be helpful in choosing and designing dining areas with background noise that increase food enjoyment.


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