基于具身认知的学龄前儿童食育服务系统设计研究
摘 要：研究从多维度构建学龄前儿童食育体系，旨在改善其食律、食操、食知、食趣与食礼的失衡问题。首先，分析学龄前儿童的具身认知特性及当前食育产品的发展现状，探讨基于具身认知构建该食育体系的必要性；其次，以具身认知理论为依据，从生理驱动、认知加工、社会执行三个层面进行具身化重构，形成改善食育体系的三重调控模型；最后，通过模型映射实现模型与食育体系的衔接，为体系构建提供指导，并明确其系统架构：生理驱动层聚焦摄食节律的生物钟校准，认知加工层侧重食物认知的跨模态整合，社会执行层则致力于餐桌礼仪的规范化习得，以此作为服务设计的核心理论框架，以期有效优化体系构建体验与实际训练效果。
关键词：服务设计；具身认知理论；食育体系；学龄前儿童；三重调控模型
中图分类号：TB472 文献标识码：A 文章编号：1672-7053(2026)08-0099-05
Abstract：The research constructs a multi-dimensional food education system for preschool children, aiming to address the imbalance in their food habits, food skills, food knowledge, food enjoyment, and food etiquette. Firstly, it analyzes the embodied cognitive characteristics of preschool children and the current development status of food education products, and explores the necessity of constructing this food education system based on the embodied cognitive perspective; Secondly, based on the embodied cognitive theory, it conducts embodied reconfiguration from three levels: physiological drive, cognitive processing, and social execution, forming a triple regulatory model to improve the food education system; Finally, through model mapping, it realizes the connection between the model and the food education system, providing guidance for system construction and clarifying its system architecture: the physiological drive layer focuses on the biological clock calibration of eating rhythm, the cognitive processing layer emphasizes the cross-modal integration of food cognition, and the social execution layer is dedicated to the standardized acquisition of table manners, which serves as the core theoretical framework for service design. In order to effectively optimize the experience of system construction and the actual training results.
Key Words：Service Design; Embodied Cognition Theory; Preschoolers; Triple-Control Regulation Model
