Adapted Silverware - DTC Final Report - Vivek Magati

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The Danny Spoon, The Molded Knife, and the Weighted Spoon: Three Designs of Adaptive Silverware for Clients at the North Center Prepared for: Carmen Cruz North Center Chicago, Illinois May 11, 2013 Submitted by: Vivek Magati, Erin Fillingham, and Robert Ludew Section 07, Team 01 Professors John Lake and Leslie Fischer Design Thinking and Communication Program McCormick School of Engineering and Applied Science Northwestern University Evanston, Illinois, 60208

description

For a second round of the Design, Thinking, and Communications course, our team of 3 worked with the North Center of Chicago. Our goal was to create a product to aid specific handicapped patients who were not able to eat properly because of an insufficient grip on their silverware handles. North Center’s promise is to promote independence, and one of the largest components of independence lies in the consumption of food.

Transcript of Adapted Silverware - DTC Final Report - Vivek Magati

Page 1: Adapted Silverware - DTC Final Report - Vivek Magati

The Danny Spoon, The Molded Knife, and the Weighted Spoon: Three Designs of Adaptive Silverware for Clients at

the North Center

Prepared for: Carmen Cruz North Center Chicago, Illinois May 11, 2013

Submitted by:

Vivek Magati, Erin Fillingham, and Robert Ludew Section 07, Team 01

Professors John Lake and Leslie Fischer Design Thinking and Communication Program

McCormick School of Engineering and Applied Science Northwestern University Evanston, Illinois, 60208

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Table of Contents 1.0 Executive Summary..............................................................................................................N/A 2.0 Introduction................................................................................................................................1

2.1 The Problem: Designing Adapted Silverware................................................................1 2.2 Existing Solutions: Competitive

Products......................................................................1 2.3 Our Designs: The Danny Spoon, The Molded Knife, and the Weighted Spoon.............2

3.0 Users and Requirements............................................................................................................3 3.1 The Problem: Allowing Handicapped Users to Eat Without Much Assistance 3.2 Mission Statement.............................................................................................. 3.3 General Requirements........................................................................................ 3.4 Customized User Requirements...................................................................................... 3.5 Design Features and Benefits

4.0 Design Concept and Rationale..........................................................................................5 5.0 Future Development........................................................................................................9 6.0 Conclusion...................................................................................................................10 7.0 References....................................................................................................................11 8.0 Appendices...................................................................................................................13

8.1 Appendix A: Project Definition...........................................................................13 8.2 Appendix B: Background Research.......................................................................15 8.3 Appendix C: User Observation Summary.............................................................19 8.4 Appendix D: Mockups........................................................................................22 8.5 Appendix E: User Testing Summary....................................................................26 8.6 Appendix F: Design Review Summary................................................................28 8.7 Appendix G: Bill of Materials.............................................................................30

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1.0 Executive Summary

We designed three prototypes with the help of Carmen Cruz from North Center to aid handicapped users in eating more easily and independently. The range of prototypes address a range of problems that users experienced, and are customized to these specific issues.

We observed four users at North Center and divided the problems we saw into three separate issues: Eve and Vicky needed an easier to use spoon, Julio had problems in correctly orienting his knife, and Danny had a very customized spoon he was using that helped him to eat but was not ideal in design. We then built an array of mockups and tested them several times with our users to determine the best designs and specifications. With the results, we proceeded to build three prototypes.

The Weighted Spoons are an array of four spoons designed for Vicky and Eve that vary in weight. They feature a large, slotted rubber handle to aid the users’ grip, and the different weights help stabilize the hands of the users as they are eating. The Molded Knife is a knife designed for Julio to correctly orient the blade. It has a large rubber grip with divots for the user to place his hand. The Danny Spoon has a vertical cylinder for Danny to grip and a protruding handle, bent at a 45 degree angle. This is to ensure a smooth arm motion when Danny is using it to eat.

The designs satisfy four major requirements:

Food Safe: The materials are safe enough to use with food, and place in user’s mouth. Specificity: The designs complies with the users’ specific food­handling issue and are

customized for each user’s problems Intuitiveness: The designs are easy enough to intuitively pick up and use immediately,

especially for the users. Durability: The design is durable enough to put through a standard washing machine,

with a temperature of approximately 170º F.

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2.0 Introduction

2.1: The Problem: Designing Adapted Silverware

The North Center had a problem that some of their users were not able to eat properly because of an insufficient grip on their silverware handles. The reason this is a problem is because users attend the North Center to learn about independence and feel as if they are performing well on their own. One of the largest components of this independence lies in the consumption of food, and with the present silverware, most of the users at the North Center are unable to eat properly without being assisted. Inherently, this affects both the users and North Center, because eating self­sufficiently is such a vital part of functioning independently. Thus the mission was to develop utensils that would allow the users at the North Center to eat comfortably, independently and properly, by creating specific silverware to help them achieve that goal (Appendix A).

2.2: Existing Solutions: Competitive Products During background research, several related items under the category of adapted silverware were found (Appendix B). Some examples of the designs include specially curved spoons allow gripping the handle at a perpendicular axis in relation to the entry of food. Other examples showed silverware with larger handles, to provide a more firm grip for the user while he/she picks up food. Though several pathways to approach this problem were provided by these solutions, none of them could be implemented until close examination of the user’s specific problems. Because the mission was to find specific silverware adapted to certain North Center users’ needs, examining these solutions provided only a basis of how we could go about helping the clientele.

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In addition, the North Center themselves had solutions for the users’ issues. More of this discussion can be seen in Appendix C; essentially, the North Center implemented various alternatives for certain users. For users who could not hold spoons on a parallel axis, a PVC pipe was used at a perpendicular axis to the spoon so that the grip could be held while still maintaining functionality of the spoon. For users whose hands were shaking while eating, larger rubber handles were used for a more firm grip. It was inconclusive whether these were the most effective solutions for the specific users’ problems, but these were also products that we could base our designs upon.

2.3 Designs for Independence: Danny Spoon, Molded Knife, and Weighted Spoon

The designs chosen were the Danny Spoon, the Molded Knife, and the Weighted Spoon.

The Danny Spoon is specifically for a certain user who is uncomfortable with holding the spoon at a parallel axis with the entry of the food. The design features a spoon bent at a customized angle fit exactly for the user’s comfort and requirements about the entry of the food. The end of the curved, metal spoon is connected to an aluminum pipe which is at a perpendicular angle to the spoon itself. This pipe is the handle for the spoon, and allows the user a sufficient axis of rotation while still maintaining the comfort of holding the spoon at a different axis in comparison to the entry of food.

The Molded Knife is designed for users who are unable to hold the knife the traditional way. The handle consists of a plastic grip that contains four curved slots for placing the user’s fingers inside. At the end of the handle includes a knife with one blunt edge and one serrated edge, used for cutting. The four slots and the serrated edge are placing on the same side, and this allows the user to unmistakably hold the knife properly for cutting food.

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The Weighted Spoon allows users with shaking tendencies to hold the spoon solidly, drastically reducing the shaking. This design comes with [three] different spoons, each with a differently weighted handle, that allows the user to determine which is the most comfortable on a specific day. Each of the handles specifically are of a different color, and are made up of a softer, wider, slotted rubber handle that allows for maximum grip while eating.

This report will examine how the designs solve each of the users’ problems, and how the design meets the requirements that our client presented upon us. In addition, it will include a detailed explanation of our designs, and the process that we carried out to arrive at the designs that we have chosen.

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3.0 Users and Major Requirements

3.1 The Problem: Allowing Handicapped Users to Eat Without Much Assistance

The client, North Center, approached us with the problem that users were unable to eat properly with standard silverware. Some users had difficulties with shaking their spoons, some users were unable to hold the knife the right way, and some users were uncomfortable with holding silverware at a parallel axis. The mission was to design specially­customized silverware that would adapt to these issues posed by the users, and allow them to eat properly, without much help or assistance. This allows the users to feel more independent. At the same time, the North Center wants the users to maintain proper eating habits. This enforced another user requirement: that the method by which the users eat is similar to the way non­handicapped persons eat. Thus, the solution remained in altering the silverware in some way to achieve this.

Many of the competitive products that currently exist are not specifically customized to the users are North Center that display the issues stated. Thus they are not one hundred percent effective, and many of the users still display problems due to their highly individualized problems.

3.2 Mission Statement The mission is to create modified silverware for the users of North Center so that they are able to eat independently with comfort and confidence. The utensils include a specialized handle spoon, a weighted larger spoon, and a knife designed to be held at the correct orientation intuitively.

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3.3 General Requirements

[Table 3.3.1]

Food Safety The materials must be safe enough to use with food, and place in user’s mouth

Specificity The design must comply with the users’ specific food­handling issue

Intuitiveness The design must be easy to intuitively pick up and use, especially for theuser

Durability The design must be durable enough to put through a standard washing machine, with a temperature of approximately 170º F

The design must be durable enough to last approximately three years

3.4 Customized User Requirements

[Table 3.4.1]

Eve and Vicky Shaking problems when holding food

Extremely sensitive to specific materials, can only use certain materials likesilicone, fine rubber, slotted rubber

Only eats foods mixed in blender and made into liquid form

Danny Uncomfortable with holding spoon at perpendicular axis

Only eats foods mixed in blender and made into liquid form

Indifferent about materials of utensil

Julio Unable to properly hold knife, uses blunt end rather than serrated end

Indifferent about materials of utensil

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3.5 Design Features and Benefits

[Table 3.5.1]

Molded Knife Food Safe Easy to Use Durable Easy to make

Correct side intuitive

Danny Spoon Food Safe Customized to user

Durable Correct angle for one motion

Aids grip and ease of use

Weighted Spoon Food Safe Variability for different users

Durable Calibrated for tactile sensitivity

Easy to wash

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4.0 Design Concept and Rationale

4.1 Design Overview

These are the three designs for the various users who need it. The following table (Table 4.1.1) displays the designs and the various parts that go along with them. These designs were a culmination of the reviews received from mockups tested as well as user observations at the North Center. For more information regarding the design reviews, see Appendix F. In addition, for more information regarding user observations, see Appendix C.

[Table 4.1.1]

Design Parts Involved

Molded Knife The molded, plastic handle The metal blade

Danny Spoon The curved, angled spoon The perpendicular aluminum pipe

Weighted Spoon Soft, slotted, silicone­made DipCoat® rubber

Multiple spoons­set, with different, multi­colored, weighted handles

Wider grip

4.2 The Molded Knife

4.2.1 The molded, plastic handle

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STRUCTURE: The molded, plastic handle is made up of a plastic material similar to that of Exacto® knives. The handle features four finger grips (divots) approximately, each approximately 1 inch wide. The handle is made up of two components, essentially two split halves which are screwed together with standard screws. FUNCTION: This handle features these rounded slots so that users can place their fingers inside them to hold the handle properly. By properly, this means that the user can only hold the handle in this direction, and will be unable to hold it in the opposite side (i.e. the one without the slots). RATIONALE: The reason that the handle has slots is because users will be forced to hold the handle in only one direction, and with this direction being on the same side as the blade, this will allow the user to only be able to hold the blade in one way. This will effectively preserve the knife’s primary function of cutting, while making it intuitive for the user to hold the knife on the same side as the serrated edge. This will ultimately eliminate the problem of users accidentally using the blunt edge of a knife. The plastic is chosen because it is a cheap material to find, and ultimately, these handles are already mass­produced in the current market. See Appendix D for other alternatives we considered.

4.2.2 The metal blade

STRUCTURE: The metal blade is serrated on one edge and blunt on the other side. The blade is approximately four inches long.

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FUNCTION: The function of one side being serrated and the other side being blunt is that the blade can cut food on one side, but will be unable to cut food on the other side. The serrated edge will have “teeth” which are effective for cutting. RATIONALE: The blade is a traditional blade because this is not only easy to, but easy to retrofit into the molded knife design. In addition, the blade closely resembles standard silverware, and because the North Center wishes to teach their clients how to properly use silverware, this is the most effective manner. The blade satisfies one of the original requirements that the silverware should be effective at the primary function of cutting. In addition, the blade can be found in traditional markets easily, making the silverware cost­effective and easy to find the materials.

4.3 The Danny Spoon

4.3.1 The curved, angled spoon

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STRUCTURE: The spoon is a metal spoon, that is curved at an angle that is most comfortable for the user, Danny, to eat with.

FUNCTION: The curved, metal spoon, allows the user to scoop up food and comfortably angle the spoon towards his mouth. The angle is specifically chosen for the user, Danny’s, circumstances.

RATIONALE: The spoon is curved so that it is the easiest entry for the user’s mouth while consuming food. Since most of the food is in liquid form for this user, the spoon utilizes a scooping structure which allows the user to “scoop up” as much food for consumption. The spoon is curved exactly as requested by the user’s specifications, and perpendicular to the handle.

4.3.2 The perpendicular aluminum pipe

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STRUCTURE: The aluminum pipe is a hollow cylinder that is approximately 1 in in diameter. The length of the rod is approximately 4 inches. The handle is perpendicular to the angled spoon. FUNCTION: The pipe is positioned as the handle for the user when utilizing the spoon. RATIONALE: The reason that the handle is perpendicular to the spoon is because the user is more comfortable using a spoon while holding the spoon at a different axis than the entry of food. A traditional spoon utilizes the handle and entry of food (the “scooper”) on the same axis. This different mechanism allows the user to hold the spoon at a different axis than the “scooper,” allowing a more comfortable grip, with more axes of rotation when consuming food.

4.4 The Weighted Spoon

4.4.1 Soft, slotted, silicone­made DipCoat® rubber

STRUCTURE: The handle is made of a slotted rubber that has ridges in and out of the rubber, providing various rubber “troughs” and “peaks.” The rubber is made out of a dip­coating material, and has a soft texture to it. FUNCTION: The dip­coat, slotted rubber allows the user to have an added grip to the spoon.

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RATIONALE: Using dip­coat was the easiest and most effective method to create a slotted rubber solution. The troughs and peaks in the rubber allow the user to more effectively grab onto the handle, and firmly position the hand so that the spoon does not slip out of it.

4.4.2 Wider grip STRUCTURE: The grip has a wider handle than most traditional silverware. The grip is approximately 1 inch wide in diameter. FUNCTION: The wider grip allows a user to hold the handle with a majority of their hand, providing for a more firm feeling, and allowing the user to have a more solid grip. RATIONALE: The wider grip allows the user to hold the spoon more effectively, especially since it has various weights which may cause an imbalance to the way that one typically holds a spoon. The wider grip will allow the user to wrap around his/her entire hand, and allow for less slippage, since it is made out of a rubber coating. 4.4.3 Multiple spoons­set, with different weighted handles

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STRUCTURE: The spoons come in an assortment of three (3) spoons, with different rubber­coated handles. Each handle is a different color, namely, red, green, and blue. Each handle represents a different weight on the handle. FUNCTION: The different weighted handles allow for customization on a daily basis. The different colors allow for easy recognition of which weights are associated with which color. The set comes with different spoons so that the spoons can maintain durability. RATIONALE: Rather than having different handles that one must replace daily (or whenever the user is uncomfortable with a certain weight), having different spoons altogether allows the user to choose which spoon he/she likes the best that day. This reduces the wear and tear of damaging the spoon, and the use of the spoon is prolonged.

4.5 Benefits of These Designs

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The following table (Table 4.5.1) demonstrates the various benefits of these designs for

the various issues of clients at the North Center.

[Table 4.5.1]

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5.0 Future Development

There are several steps that we can take to develop this project in the future. Many of the suggestions are below:

5.1 Further User/Performance Testing

Although much of user and performance testing (see Appendix E: User Testing Summary) completed showed the path that should be taken for developing an adaptive silverware product, these finalized prototypes can further be tested to determine exactly what angle method that the users preferred to use the products. This could be used for more information determining how to locate and shape handles, and could have marginally changed our design.

5.2 Consideration of New Features/Materials, Etc.

Some of the features that were chosen as part of our finalized design could be modified to provide a rather different user experience. For example, with the Danny spoon, the curved­metal spoon could be changed to assimilate the type of adjustable mechanism to those found in modern lamps. These model products show that the exact angle and rotation can be altered, while still providing a firm way to scoop up food and deliver it to the user’s mouth. 5.3 Alternative Designs

A new design could be used in the Danny spoon, as mentioned before. In addition, new designs could be implemented in the molded knife as well. If cost is not necessarily an issue, the knife could be exactly molded into the shape and location of the placement of the user’s hand. This could be even further customized to possibly be adjustable on a daily basis, if the user is uncomfortable with the design.

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6.0 Conclusion In summary, our products, the Danny spoon, the Weighted spoon, and the Molded Knife, all meet the following client requirements:

Tactile sensitivity: All of the products are specifically geared towards the users at North Center who have special material desires. Many of the clients at the North Center are particular to unique materials, and these designs make sure to attain that specificity.

Food safety: The products are food­safe, thereby meaning that they are usable while

consuming various foods. This can mean a variety of foods, such as liquids and solids, and none of the materials will chemically react with the food in any unhealthy way.

Specificity: The designs are geared towards specific users, such as Eve, Vicky, Danny, and

Julio. These users have custom preferences, and the prototypes allow for these users to be satisfied in every manner of their needs.

Intuitiveness: For these users, the main principle is that the design is simple enough to get the

hang of on the first­time use. This means that the design has added benefits in relation to regular silverware, but does not detract from the user experience by adding extra complexity to the design. This would inherently make the design unusable; the designs that we have provided allow for simple benefits.

Durability: Finally, the client considered the most important item(s) to be the materials used in

the prototypes are dishwasher safe, and durable. This means that the design is very solid and stable, and is able to go through thorough cleansing and rattling use. The designs provided are made so that they will be sturdy enough to go through power cleansing, such as that of a dishwasher, and will last a lengthy amount of time.

In addition, these designs not only comply to the requirements set by the client, but that they

actually create a better experience for the user while eating food. They will not have to worry about issues such as shaking, grip comfortability, and grip size, because all of these factors are accounted for. Instead of making sure that several factors are accomplished while eating food, these designs allow for the user to focus on the primary task: the eating. By doing so, they will be able to eat more independently, and thus the primary purpose behind the project is achieved.

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7.0 References

The following references were used throughout the course of the project, for background research, product materials, etc.

7.1 Client contacts: meetings, phone calls, emails, etc. Cruz, Carmen. "Client Interview about Silverware Issues." Interview by Erin Fillinghamand Robert Ludew. n.d.: n. pag. Print. Fillingham, Erin. "Adapted Silverware Project." Message to Carmen Cruz. 5 Apr. 2013. E­mail.

7.2 User interactions: Observations, Interviews, etc. Danny, Julio, Eve, and Vicky. "User Observations of Silverware." Personal interview. 07 Apr. 2013.

7.3 Other teams’ ideas or input in designs Class, DTC. "Design Review for Adapted Silverware." Rev. of Adapted Silverware Alternatives and Mockups, by Erin Fillingham, Vivek Magati, and Robert Ludew. 13 May 2013: n. pag. Print.

7.4 Sources of information for materials in prototype "ApplianceMagazine.com | Putting Dishwasher­Safe to the Test ­ Dishwashers."

ApplianceMagazine.com | Putting Dishwasher­Safe to the Test ­ Dishwashers. N.p., n.d. Web. 21 May 2013. <http://www.appliancemagazine.com/editorial.php?article=1965>.

"Carbide Processors, Woodworking Tools." Description on Machine Coolant and How It Is Used

to Cool and Lubricate During Tooling and Metal Grinding. N.p., n.d. Web. 18 May 2013. <http://www.carbideprocessors.com/pages/machine­coolant/what­machine­coolant­does.html>.

"Carbide Processors, Woodworking Tools." Ways to Dispose of Used Machine Coolant That

Comply with All Governemt Laws and Regulations. N.p., n.d. Web. 18 May 2013. <http://www.carbideprocessors.com/pages/machine­coolant/types­of­machine­coolant­disposal.html>.

"Compliance Assistance By Law ­ Whistleblower Protections." Compliance Assistance By Law ­

Whistleblower Protections. N.p., n.d. Web. 18 May 2013. <http://www.dol.gov/compliance/laws/comp­whistleblower.htm>.

"Critical Temperatures for Food Service." Food Safety Fact Sheet ­. N.p., n.d. Web. 21 May 2013.

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<http://www.idph.state.il.us/about/fdd/fdd_fs_foodservice.htm>. ""dishwasher Safe Grip Comfortable" :." Other Rubber Products. N.p., n.d. Web. 21 May 2013.

<http://automobile.alibaba.com/dishwasher­safe­grip­comfortable.html>. "Dishwasher Safe Items." Dishwasher Safe Items. N.p., n.d. Web. 21 May 2013.

<http://kitchenaid.custhelp.com/app/answers/detail/a_id/2495/~/dishwasher­safe­items>. "McMaster­Carr." McMaster­Carr. N.p., n.d. Web. 21 May 2013. <http://www.mcmaster.com/>. "McMaster­Carr." McMaster­Carr. N.p., n.d. Web. 21 May 2013. <http://www.mcmaster.com/>. "NSPE Code of Ethics for Engineers." NSPE Code of Ethics for Engineers. N.p., n.d. Web. 18 May

2013. <http://www.nspe.org/Ethics/CodeofEthics/index.html>. "What Is the Melting Temperature of Silicone Rubber?" Answerbag. N.p., n.d. Web. 21 May 2013.

<http://www.answerbag.com/q_view/2218216>.

7.5 Background research on competitive and model products Caregiverproducts.com. "Eating Utensils ­ Silverware, Flatware, Cutlery and Tableware to Help Make Feeding and Eating Easier." Eating Utensils. The Wright Stuff, n.d. Web. 27 May 2013. ESpecial Needs. "Utensils." E­Special Needs. Captiva Marketing, n.d. Web. 27 May 2013.

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8.1 Appendix A: Project Definition The following appendix discusses the problem that we were asked to solve, and our mission of how we wished to go about solving the problem. Project Name: Adapted Silverware Client: Carmen Cruz, North Center Team Members: Erin Fillingham, Robert Ludew, Vivek Magati Date: 5/19/13 Version: Three

Mission Statement

Our mission is to create modified silverware for the users of North Center so that they are able to eat independently with comfort and confidence. The utensils include a specialized handle spoon, a weighted larger spoon, and a knife designed to be held at the correct orientation intuitively.

Project Deliverables

Working mockups of adaptations of spoons and knives that make the process of eating simpler for the North Center clients by making the utensils easier to manipulate and use.

Constraints

Our solutions must be relatively inexpensive ­ less than $25. The utensils must be safe to be washed and sanitized, at temperatures over 170 degrees

fahrenheit. Utensil materials must be safe to be used with consumption of food.

Requirements

Must be acceptable with the users’ sensitivity to touch (tactile sensitivity). Must be more durable than either the current PVC pipe solution or the foam handle solution.

Users/Stakeholders

The people who will be eating with the silverware (the main users) Danny: Specialized handle spoon Eve and Vicky: Weighted handle spoon Julio: Knife with intuitive orientation

The caretakers for the users (employees of North Center who will benefit from decreased work load during meal times)

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North Center (the center the users attend during the day) Family members of the users at North Center

Requirements Specifications

Safety

Eliminate detachable small less than 2” insize

Construct out of food safe materials

One piece handle utensil Use materials like silicone, aluminum,

steel, or dishwasher safe plastics such aspolycarbonates and polyethylene

Structure

Create an option that allows for the usersto pick up and set down on their own

Create a wide handle, larger than 1” in

diameter, for a spoon that requires less fine motor skills to grip

Create a weighted spoon up to 1 lb to help reduce tremors in the users’ hands

Ease of Use

Create silverware that the users can use on their own with minor supervision

In the case of Danny, create a handle thathe can use more easily but still with caretaker assistance

Make a handle to a knife that makes

which side is serrated more obvious: orientation is corrected immediately

A handle that is easily grasped, and and at an angle so that scooping from plate tomouth is one motion

Durability

Create a solution that won’t break easilyand can stand up to frequent use by users.

Create an easily dishwashable solution Create a solution that can go through a

sanitizer that runs at approximately 170 degrees F

Make the silverware or the attachment

out of metal, durable plastic, or silicone Create utensils able to withstand the

forces of scooping and cutting Durable enough to last for 3 ­ 5 years

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8.2 Appendix B: Background Research This appendix presents some of the background research that we looked up in order to get a better idea of the current competitive products in existence as well as the materials that we could potentially use for our final design. The existing products help us to form a starting point in thinking about our design, especially in terms of shape and size of products. The background research on materials will aid us in choosing how to make our mockups and prototypes.

8.2.1 Existing Products

There are several existing products that are similar to the ones currently in use by the users at North Center. These include silverware that is angled, and handles with larger grips that are easier to grasp. These types of handles can be found on forks, knives, and spoons, as shown in figure 8.2.1.1.

[Figure 8.2.1.1]

There are many different varieties of handles. Material and size are the two main factors ­ for example, the utensils on the left are smaller and firmer while those on the right are softer and larger. Different combinations of the two suit different users. In addition, there are several different other specialized solutions for disabled users. There are several designs that help the users with weaker grip by attaching to different parts of their hand or arm. Figure [8.2.1.2] shows a untensil that wraps around the forearm to help distribute the weight, and to maintain proper hand placement.

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[Figure 8.2.1.2]

In addition, there are several types of utensils that use a velcro or snap attachment to secure themselves around the hand of the user, positioning the silverware at a certain angle and relieving them the need of holding the utensil at all. Such a strap is shown in figure 8.2.1.3.

[Figure 8.2.1.3]

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Finally, we also found a solution that helps to relieve some of the weight of the utensil as well as to stabilize the hand by resting on the table. It uses a round ball to slide across the table, allowing both maneuverability and support for the user. It also has a strap across the back of the hand to help secure the utensil. This is shown in figure 8.2.1.4.

[Figure 8.2.1.4]

8.2.2 Materials According to the Illinois Department of Health, sanitizers, like the one used at North Center, must run at temperatures of 170 degrees Fahrenheit for a minimum of 30 seconds. The following is a list of materials that are deemed dishwasher safe, and are able to withstand high temperatures.

Plastics Aluminum Silicone Bamboo Stainless Steel Copper

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Porcelain

In particular, Silicone is frequently used in utensils for food because it is chemically very inert and won’t react with most cleaners. It is also waterproof and very flexible, as well as resistant to in a wide range of temperatures (­120 degrees Celsius to 300 degrees Celsius).

In addition, there are a number of adhesives that are both safe to be used in a dishwasher and with sanitizer. These include Super Glue Ultra, Dow Corning Silicone Adhesives, and housing sealants. However, they are not all compatible with different types of materials: for example, the super glue does not work well with silicone.

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8.3 Appendix C: Client and User Observation Summary This appendix discusses the information that we garnered from observing how the users ate, and which utensils they were currently using. In addition, it allowed us to see what types of food they ate, and what their specific issues were. Robert Ludew and Erin Fillingham observed users at the North Center for Handicapped Children on Tuesday, April 17, 2013. The following is the information gained from the observations, as well as from talking with client Carmen Cruz.

8.3.1 Users

There are 5 to 6 potential users, all adults, with a different variety of handicaps and proficiencies in eating. Most will be able to eat independently with the help of the modified silverware: one user, Danny, requires assistance in lifting his hand to his mouth. The main concern is the width of the handle, which the users are unable to grasp because of dexterity problems. They also have a range of sensory sensitivity. They cannot sense the objects they are holding, or are averse to certain new materials. Finally, certain users do not have a full range of motion in their arms and need a specific angle to hold their utensils. We will request from the clients a list of the potential users and their specific restrictions: we were unable to observe all the users during our visit.

8.3.2 Requirements

The overriding requirement in all potential designs is durability. The staff have created simple solutions to the modify the utensils, such as soft rubber tubing over the handles, bending the spoons,or using plastic piping, as seen in Figure 8.4.2.1.

[Figure 8.4.2.1]

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However, these solutions fall apart easily and are usually unable to be washed. The main focus of our designs need to be something durable enough to be washed or easily detached from the utensil, while at the same time not falling apart while in use.

A second requirement is adjustability, or a wide range of solutions. Each user is very specific in his or her needs, and therefore we need to create a product that will be easily adjustable, or a variety of products tailored to each user specifically. Danny has a very specific design for his utensil, a slit in a tube that the utensil slides into and is then able to be held with a firm grip, as shown in Figure 8.4.2.2.

[Figure 8.3.2.2]

Each client will need a different size to grip their handle, and a different angle of the spoon surface to the handle.

An additional concern that needs to be kept in mind is the texture of the product. Because of the sensory sensitivity of some of the users, certain materials may not be available for use. Users will reject materials they do not feel comfortable with, sometimes unpredictably. In general, they have liked the smooth surfaces of rubber and metal. One user, Eve was also observed using a handle with a more slotted rubber grip. Anything that has a bumpy or rough texture might not be as well accepted by the users.

Also, because of the sensory issues, users often lose track of their food, plate, or utensil. A heavier, more weighted utensil would be more beneficial to the users in sensing their environment. One of the designs created by the staff had a hollow tube where weights could be inserted, as seen in Figure 8.3.2.3.

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[Figure 8.3.2.3] Finally, the clients who use knives often are unable to tell which side of the knife is the serrated side for cutting. A handle that guides hand placement to the correct angle would be helpful to the users who insist upon cutting their own food.

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8.4 Appendix D: Mockups This appendix discusses the various alternatives that we created as a result of brainstorming and deciding which mockups would function the best out of the alternatives. The appendix summarizes each of the mockups and discusses the lessons learned.

8.4.1 The Double­Sided Knife

DESCRIPTION: The double­sided knife had two sides which were serrated, and allowed for the user to use either side of the knife to cut.

LESSONS LEARNED: The knife itself ended up being too wide and uncomfortable for the user to use. In addition, it was not very effective at cutting, so we learned that either we had to decrease the size of the handle, or figure out an alternate method.

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8.4.2 The Exaggerated Blunt­side Knife

DESCRIPTION: The exaggerated blunt­side knife is a mockup that emphasizes the fact that there is specifically one side to cut with and one side that is unable to cut. To add this emphasis, we slid on several thin, wood cutouts to the blunt side of the blade that made this side considerable thicker and wider. Essentially, this would exaggerate the fact that the blunt side is unable to cut food, and users would be unable to use that side.

LESSONS LEARNED: Unfortunately, users were still using the blunt side of the knife, as the wood cutouts were too subtle for the user to notice. The users did not intuitively recognize that the cutouts were there to block off use from that side, and instead kept eating with it. This showed us that there needed to be a more pronounced method of showing the users that that

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side is not the “cutting side.”

8.4.3 The End­Clip Knife

DESCRIPTION: The end­clip knife mockup essentially placed a curved clip at the end of the knife handle to show the user that the pinky should rest onto that clip. The clip angled towards

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the serrated side so that the pinky, the rest of the hand, and serrated edge would all be aligned in the same direction. Ideally, this would make the users refrain from using the blunt side, because the end clip would obstruct the palm if used from the other side.

LESSONS LEARNED: Users similarly did not take note of the end clip’s existence. Since it was only located on the back of the knife handle, users would move up their hand to place it on the standard part of the handle. This would then again cause them to use the blunt side for cutting, and they would be inept to existence of the end­clip. The end­clip did not obstruct the user as we had predicted. This showed us that if we were to use the end­clip method, we would have to make several “clips” across the entire handle so that users wouldn’t simply move their hands up on the handle.

8.4.4 The Exacto knife

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DESCRIPTION: The exacto knife was essentially a combination between an exacto knife handle and a regular knife blade. The two were put together to place the serrated edge of the knife aligned with the slotted portion of the handle.

LESSONS LEARNED: The exacto handle was the most successful mock­up so far, and it showed us that the end­clip method of laying the pinky against the edge of the handle is effective across the whole handle. The four slots for the user’s fingers guided the user to place his/her hand on this end, and with these slots aligned with the serrated edge of the handle, the user was able to cut food effectively.

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8.4.5 The Weighted Spoon

DESCRIPTION: The weighted spoon was a hollow aluminum tube filled with up to four heavier pieces of metal, so that we could test different amounts of weight for each user. There was an end removable end cap, with small wooden pieces of different sizes to hold the weights in place on the inside. On the other end was a spoon. LESSONS LEARNED: The weighted spoon was successful in finding the appropriate weights for each user. For Eve, a lighter spoon was more ideal, either empty or with one weight inside. This was equivalent to either .174 or .350 lbs, respectively. For Vicky, a heavier spoon was

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preferred, with around three weights, or .696 lbs. This set our final range of weights, and helps us to finalize our design.

8.4.6 The Danny Spoon: Mockup

DESCRIPTION: The Danny spoon mockup features a spoon that is on a curved angle, with respect to entry of the food during consumption. The curved spoon is retrofitted onto an aluminum pipe in a perpendicular fashion to give the user a comfortable grip and extra axes of rotation. The mockup had an adjustable spoon angle so that the user could dictate which was the most comfortable for him/her.

LESSONS LEARNED: The spoon was effective in feeding the user, and the user was able to notify us which angle was the most comfortable for him when consuming the food. He occasionally rotated the spoon in his hand, representing the need for a cylindrical aluminum pipe.

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8.5 Appendix E: User Testing Summary

This appendix discusses the results that we obtained from testing the various mockups that we had on the users at the North Center. It discusses their reactions and thoughts about materials, constructions, etc.

8.5.1 Purpose

The purpose of this user testing session was to determine both the best weight for the spoon and different methods for correctly orienting the knife when being used. For best results when used, the weighted spoon needs to be both heavy enough to be registered, but not so heavy as to become tedious to use. The knife needs to be designed so that it is intuitively held the correct way. We therefore sought to learn (1) the best weight of spoon for each user and (2) the most effective knife for correct orientation.

8.5.2 Test Methodology

The weighted spoon was initially given to the users at the lightest weight, and users were asked to eat using it. Weights were added by one unit increments. At each weight, users were asked about the ease of use with that weight, and we observed their eating motions. This was continued until they reached a weight they deemed to be too heavy.

For the knives, we offered the mockups to the users and asked them to cut their food. We observed how intuitive each design was: the user's’ hand position, and whether they cut with the correct side of the knife. We repeated any designs if we deemed it necessary with the user.

8.5.3 Results

8.5.3.1 Weighted Spoon:

User Weight Comments

Eve 1 unit Eve preferred either an empty spoon or with one weight unit.Any more weight, and she found it too heavy.

Vicky 3­4 units Vicky preferred a much heavier spoon. At the heaviest weight, she found the spoon still able to be used. However,she was excited by our presence, and therefore ate with quicker motions than she normally would.

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8.5.3.2 Knife: In effectiveness, 1 is hardest and 10 is easiest

Design Effectiveness Comments

Double­Sided 3 The handle was too wide to be used properly.

Blunt Cover 5 The cover was partially effective. At times, it was heldthe correct way, but it was also used incorrectly as well.

X­Acto grip 8 The best results. The correct side was used, but the grip was held at the far end of the knife.

End tab grip 1 Users were not sensitive enough to correctly orient theknife using the tab.

8.5.4 Analysis, conclusions, and limitations

The results for the spoon and knife are as follows: The ideal weight for each user is different. Whereas Eve prefered a lighter

spoon, Vicky was more shaky in her use and thus a heavier spoon was more effective.

The X­Acto knife grip was found to be the most effective in properly orienting the knife in the user’s hand. The other designs were either ineffective or too subtle.

The results suggest that different weighted spoons are needed, depending on each user. This could be accomplished by either creating a series of spoons, each with different weights, or a single spoon with adjustable weight. The knife design that worked the most effectively was the X­Acto knife grip. However, the grip was still not ideal as the users held the end of the handle and only used the final two slots to grip the knife.

There were several limitations in our testing. Because of our stranger presence, Vicky was more nervous than usual, and therefore ate quicker and with more aggressive motions. She may have preferred a slightly heavier knife during testing than on a normal day. The double sided knife design should have had a smaller handle to be used effectively. The blunt cover could also be tried with brighter colors, to be less subtle in its use.

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8.6 Appendix F: Design Review Summary This appendix discusses the reactions of our class with the various mockups that we presented them. In addition, it examines particular suggestions that the class may have provided regarding each of the select mockups, and the conclusions we gained from those insights.

8.6.1 Molded Grip Knife

The molded knife grip received generally positive comments from our peers. It was said to appear large and comfortable to use, with an intuitive design that allowed users to grasp the handle in a proper grip. Some areas of possible improvement included suggestions to lengthen the knife blade, to make the handle from a softer material, and possibly making it heavier. In addition, a pistol grip was suggested, based on the grip the users initially had of holding it at the end with two fingers. We will lengthen the blade of the knife, as well as use a softer rubber material for the handle. However, weighted utensils are not necessary for the users of this knife, and we therefore deemed it unnecessary to make the knife heavier, as it would only make it more tiring to use. The pistol grip was a good suggestion, but will ultimately form bad habits. The client has said that she would like users to move towards using silverware normally, and the pistol grip would make the users hold the knife in a new way, while the existing handle is gripped in a more normalized way.

8.6.2 End Clip Knife

The class liked that the end clip was simple, as well as easy to produce and replace. However, it was also seen as too subtle, and not intuitive enough for the users to immediately understand how the knife should be held. It was also pointed out that the clip falls off easily, a problem that would need to be fixed in future designs. A larger clip, possibly painted a brighter color for noticeability, was suggested .

We decided to make a few more clips, with several different colors, for another user testing session. The testing will help determine if the larger, more noticeable clips have an impact on how intuitive the knife is to use and whether such a design is feasible. If it is still too subtle for the user to use intuitively, we will not pursue this design any further.

8.6.3 Blunt Clip Knife

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The blunt clip knife, above the serrated edge of the knife, had similar recommendations as the end clip knife design. It was simple, and in theory could work well, but was too subtle in its current design. The recommendations were to make the clip bigger and a brighter color so that users would immediately be able to distinguish the blunt side of the knife. In addition, a suggestion was made to combine the end clip and the blunt clip designs, either with two separate pieces or a single, large piece running along the whole knife.

Again, we made a larger and more colored clip for further user testing. If the user finds the more noticeable clip intuitive, we may pursue this design because of its simplicity. However, if it is still too subtle for our users, this design will be abandoned.

8.6.4 Double Sided Knife

The double sided knife was cited as versatile, easy to use, and effective in immediately solving the problem of which side of the knife to use. However, it was also noticed that the double blades might be a safety issue, and that end clips would be needed to help protect them. Also, our current mockup design had handles that were too wide; a smaller grip would be more effective.

We decided that because of the complications and negatives of this design, it was not worth pursuing. The double sided blades would be a safety issue, as well as not help to teach good habits. Because it would be held in either orientation, it would not help to teach proper grip and direction to cut for the users.

8.6.5 Weighted Spoon

The weighted spoon was generally liked by our peers for its adaptability, versatility, and accommodating design. The different amounts of weight helped us determine the needs of the user, and we discussed whether such an adapted design would be worth pursuing, as compared to making a specifically weighted spoon. Some of the drawbacks of an adjustable weight design include the balance of weight, the shifting of weight, the many different parts, cleaning, and maintenance.

From the feedback we received, we chose to pursue a fixed weight design, with four separate spoon of different weights. Because of the reasons stated above, non­adjustable spoons would be simpler to use, store, and clean. The adjustably would come from choosing a different spoon, as they will be different weights. This will also have the added benefit of having four separate spoons, as opposed to one, so that many users will be able to simultaneously use the

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design.

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8.7 Appendix G: Bill of Materials

This appendix details the various items and parts that we had to order in order to build the prototypes for our designs. The final cost is displayed at the bottom of the chart, though some materials were available for use and not ordered.

Item Description Quantity

Vendor Part Number Unit Cost

Total Cost

Multipurpose Aluminum (Alloy 6061)

Tube, 7/8" Diameter, 3'

Length

1 McMaster Carr 9056K732 21.29 21.29

Multipurpose Aluminum (Alloy 6061)

Tube, 3/4" Diameter, 3'

Length

1 McMaster Carr 9056K712 20.40 20.40

Multipurpose Stainless Steel (Type 304)

Rod, 3/4" Diameter, 1'

length

1 McMaster Carr 89535K121 10.47 10.47

Easy­to­Machine

Impact­Resistant ABS

Black Rod, 1" Diameter, 1'

Length

1 McMaster Carr 8587K6 7.00 7.00

Easy­to­Machine

Impact­Resistant ABS

Black Rod, 5/8" Diameter,

1' Length

1 McMaster Carr 8587K4 3.50 3.50

Black Ops Turbo Grips

4 Pairs: Red, Orange, Green,

Purple

4 Amazon.com B003L96OK2 (Red)

B003Q3SR2Q (Orange)

B003Q3U6E8 (Green)

B003Q3SRBC (Purple)

6.23 24.92

Caulk 5.5 oz tube, white

1 McMaster Carr 7582T15 2.80 2.80

Dow Corning Silicone

Adhesives/

3.0 oz tube, clear

1 McMaster Carr 7587A37 3.95 3.95

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Sealants Plasti Dip Dip­coat, 14.5

oz can 1 The 5s Store 51APD 8.29 8.29

Stainless Coffee Spoon

Set of 12 metal spoons

1 Nisbets CB316 1.89 1.89

Windsor Dinner Knife

Set of 12 metal knifes

1 Nisbets GE060 3.49 3.49

X­ACTO Knife Retractable Plastic Utility Knife, 6" Long

1 all­spec.com X3272 3.31 3.31

Total Cost:

111.31