Publication: Design and evaluation of a kitchen for persons with visual impairments
2
Issued Date
2010-12-01
Resource Type
Other identifier(s)
2-s2.0-84868024342
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
i-CREATe 2010 - International Convention on Rehabilitation Engineering and Assistive Technology. (2010)
Suggested Citation
Benjamas Kutintara, Pornpun Somboon, Virajada Buasri, Metinee Srettananurak, Piyanooch Jedeeyod, Veraya Iam-Cham, Kittikan Pornpatoom Design and evaluation of a kitchen for persons with visual impairments. i-CREATe 2010 - International Convention on Rehabilitation Engineering and Assistive Technology. (2010). Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/29386
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
Design and evaluation of a kitchen for persons with visual impairments
Other Contributor(s)
Abstract
Visually impaired people need skills on daily living, such as cooking, and Ratchasuda College offers independent living training for them. In order to fulfill their needs, a suitable kitchen should be designed with the consideration of their limitations. The objective of this study was to design and evaluate a kitchen for persons with visual impairments. Before designing the kitchen, interviews and an observation were carried out to obtain information on the needs of blind and low vision persons. Consequently, a kitchen model was developed, and it was evaluated by 10 persons with visual impairments. After the design improvement, the kitchen was built and has been routinely used for training persons with visual impairments to prepare meals. Finally, a post-occupancy evaluation of the kitchen was conducted by observing and interviewing both trainers and those with visual impairments during the food preparation training. The results of the study indicated that kitchens for persons with visual impairments should have safety and usability features. The results of the post-occupancy evaluation showed that those who attended cooking courses were able to cook safely in the kitchen. However, the kitchen still had limitations in some features. © 2010 START Centre. All rights reserved. © 2010 START Centre.