本研究旨在評估筷柄截面形狀與持筷方式對於食物效能的影響。一共有8位男性受試者參與實驗，使用個人習慣之持筷方式，並以隨機化的順序就5雙不同的筷柄截面形狀（圓形、長方形、正方形、六角形和圓角正方形）分別進行挾取花生作業、挾取花豆作業、拉物作業和剪切作業的試驗，並填寫語意差別量表和排列偏好順序。結果證實筷柄截面形狀對於挾取花生、挾取花豆、夾物拉力、主觀評價與用餐績效均具有顯著的影響，以圓形和圓角正方形為最佳；而鉗子式持筷方式對於挾取花生和夾取花豆有顯著優於剪刀式持快方式。整體而言，本研究建議使用筷柄截面形狀為圓角正方形的筷子為較佳。

This work evaluated the effects of five chopsticks handle cross section designs (round, rectangular, square, hexagon, and square with round angle) on four tasks (peanut-pinching, bean-pinching, food-serving, pulling food, and thrusting food) under two different grasp modes (pincers-pinching and scissor-pinching). A total of eight male junior college students were recruited as subjects for this experiment. The results showed that chopsticks handle cross section had significant effects on peanut-pinching, bean-pinching, food-pulling, subjective rating and eating efficiency. Both the round handle and square with round angle handle were preferred. Subjects who were experienced in pincers-pinching were superior in peanut-pinching and bean-pinching performance to those experienced in scissors-pinching. In general, chopsticks handle with square and round angle cross section are suggested for family utensils.