Using proprioception to support menu item selection in virtual reality

Abstract

There is an abundance of literature that informs menu system design, specifically for the context of a two-dimensional flat monitor display. These guidelines that are used to inform menu system design used in two-dimensional flat monitor displays were reconsidered to identify criteria that can inform the design of a menu system used in a three-dimensional (3D) virtual environment that makes use of immersive virtual reality technology. Considering the immersive nature of such technologies, it can be hypothesized that proprioception, a sense used to establish awareness of objects and space in a physical environment, can be transferred into the virtual environment to guide menu item selection.

Various properties of menu system design were investigated to identify properties that can be used together with proprioception to support menu item selection. Further investigation to understand the usage of proprioception in a 3D virtual environment revealed that spatial awareness and memory needs to be established first. Therefore, criteria that inform the design of menu item selection to be supported by proprioception needed to take this fact into consideration as well.

Consequently, a menu system was designed and developed based on the identified criteria to test its feasibility to inform the design of a menu system in a 3D virtual environment that enables users to rely on non-visual senses to guide their selections. The system was designed and developed using commercially available hardware and software to ensure that the findings of this study can be accessible to the general public.

The results of this study identified that participants were able to establish spatial awareness and develop familiarity with the 3D virtual environment, therefore enabling them to make use of proprioception, along with their visual senses and haptic feedback, to improve their ability to select menu items. The results also revealed that participants had varying levels of relying on visual guidance for menu item selection and that the varying levels of reliance were based on personal preference.