根據國際糖尿病聯合會(International Diabetes Federation)指出2015年患有糖尿病人口已達到4.15億人，糖尿病患者由於本身胰島素無法有效利用而導致代謝問題，因此許多醫生建議患者需藉由飲食控制來監控與管理血糖，病患在飲食之前會根據其經驗施打胰島素劑量調整與估計碳水化合物攝取代換之間的關係，此關係會影響患者本身之血糖水平差異。然而，許多糖尿病病患無法適當地準確計算出食物中碳水化合物含量且現行測量血糖儀器會有造成病患感染問題之風險。故本研究的目的在於提出一方法整合萃智與多屬性效用理論開發一個技術性產品，應用萃智系統化問題解決方法來發展創新產品與服務，在考量技術可行性的情況下提升新產品開發成功的機會，利用多屬性效用理論幫助決策者在不確定性的情況下做出最佳選擇。透過所提出的方法以碳水化合物檢測裝置之實證，其結果顯示出此非侵入式裝置提供給糖尿病患者一不費力與方便性得到食物中碳水化合物含量進而幫助他們血糖控管。

A recent report by the International Diabetes Federation (IDF) indicated that the number of people with diabetes worldwide was anticipated to reach 415 million by 2015. Persons with diabetes must continually monitor their blood glucose levels and manage their diets. A balance between the amount of insulin in a person’s body and the level of carbohydrate intake makes a difference in the blood glucose levels. However, many persons are unable to properly estimate the level of carbohydrates in their food. Moreover, the current apparatus for measuring blood glucose carries the risk of infection if not properly maintained. The purpose of this research is to integrate the Theory of Inventive Problem Solving (TRIZ) and Multi-Attribute Utility Theory (MAUT) to develop a novel technical product for use with diabetic individuals. The proposed methodology was tested and validated with an empirical study using a carbohydrate-detecting device. The innovative device offers a non-invasive and convenient way to provide carbohydrate intake information and to help patients manage their blood glucose levels. The results demonstrate the practical viability of this new approach. This is the first study that integrates TRIZ and MAUT and implements both product and service design using TRIZ. The evaluation of technology feasibility is also considered in this paper.

Abstract III
Table of Contents V
List of Figures VII
List of Tables VIII
1 Introduction 1
2 Literature Review 4
2.1 New Product Development 4
2.2 Theory of Inventive Problem Solving 6
2.3 Multi-Attribute Utility Theory 9
2.4 Summary 12
3 Methodology 13
3.1 Customer Need Analysis 14
3.1.1 Opportunities Exploration and Problem Identification 14
3.2 Concept Generation 16
3.2.1 New Function Requirement 16
3.2.2 New Product Function and Service Function Design 17
3.3 Technology Feasibility Verification 19
3.4 Concept Selection 20
3.5 Innovative New Product/Service Implementation 22
4 Case Study 23
4.1 Diabetic Patient’s Need Analysis 23
4.1.1 Opportunities Exploration and Problem Identification 23
4.2 Concept Generation 27
4.2.1 New Function Requirement 27
4.2.2 New Product Function and Service Function Design 28
4.3 Technology Feasibility Verification 35
4.3.1 Food Recognition 36
4.3.2 Food Volume Estimation 39
4.3.3 Feedback Function 41
4.3.4 Developing a Variety of Product Concepts 42
4.4 Concept Selection 45
4.5 Innovative New Product/Service Implementation 50
5 Discussion 54
6 Conclusion 57
7 Reference 59

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