Anna You's blog

Thesis Process Book

Storyboard+User Ability Test Feedback

I created some story boards based on my persona studies

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I showed these storyboard and rough prototypes to my interviewers. They gave me some feedback about my current design.

Ideation 1:

“Only the weight loss menu is showed on the nutritionist advice page. It can easily give a misleading impression as if only thinness is a good criterion. I think it can change to various menus instead of just showing a weight loss menu. You can use a weight loss menu, a standard menu, and a weight gain menu to fit different population needs.”

“The recipes section needs an index table that gives a few general categories of dishes. Some people may not have a preferred type of food to search. You can provide some recommendations for them.”

“Ingredients storage information page may not need to mark the total number of leftovers, using food weight instead will be more intuitive.”

Ideation 2:

“The number of people using meals can show how many people include in this meal plan, but it is not a good idea to fit everyone’s eating habits. You can add another option for everyone in this meal plan explaining their eating habits and food preferences.”

“It’s better to use environmentally friendly materials for take-out packaging. Users can choose whether they want to include cutlery or not. If a menu is needed, it’s best to put the steps on a small card. Later, you can put the menu on the fridge, so it’s easy to check when you make the same dish again.”

Ideation 3:

To do a meal record is a good idea, to record your dietary intake to adjust your diet afterward.

The idea of split bills is good, but it requires a lot of users to use. “

I think you can make video categories according to the different needs of people for the community page. For example, if people who live alone want to eat with others, they can choose to do a live video. Some people like to watch serials while eating or someone wants to learn how to cook, they can go to another channel. More different channels are needed.”

Ideation development

wireframe

I created a interface flow chart for my first idea. I also identified the user journey in this wireframe mapping.  After Finding out what to do from last week, I worked on some rough prototypes which I will show in user ability test interviews next week.

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Ideation Development

This week, I developed my rough ideas and have three directions for my period D assignment.

The first idea is a kitchen guider, which can help people improve eating efficiency from grocery shopping to cooking.

Functions-

Grocery Shopping Stage: Locate nearby grocery stores, track food availability, food portioning reminder and tracking, expiration date tracking

Cooking Stage: Customized personal menus, nutrition balance guider, healthy eating habits tracking

My second idea is a healthy meal plans ordering app

This idea can help people who do not have to cook under pressure. It can be used when people who is lazy and do not want to cook. It can also improve the cooking efficiency for people who have beginner level cooking skills.

The meal plan orders placed according to numbers of people, ingredients the customer chooses, meal plans options and delivery time.

The meal plan have two options:

One is Ready-to-Eat Meal Plan (customized meal plans based on nutritional balance and the ingredients customer chooses)

Another One is Ready-to-cook Meal Plan (customers will receive a package of ingredients and a step-to-step recipes)

My third idea is a collective eating platform. It is an app introduce a new collective eating way and help people who eat alone to save money.

Functions-

  1. People can book offline collective eating with their friends, neighbours or people have similar eating habits
  2. People can join virtual collective eating rooms, eat and chat with others, share they personal recipes or meal plans, help others eat healthier
  3. People can split bills with others and save money when they eat alone at home.
  4. The app can help people track their health statues, caloric ratio in their daily or weekly meals, even record detail information about their meal plans and nutritional balance tips

Rough Ideations Based on Insights

Design Criteria

Must: Save money and time, food transparency, consider different levels of cooking styles

Should: pay attention/introduce the nutritional balance to people, easy access to all different kinds of ingredients, reduce unnecessary food waste

Could: maximize the usage of existing ingredients, customized personal menus according to different needs of people, can support a healthy diet

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Based on my insights and design criteria, I come up with these ideas.

 

User journey map

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This week, after doing the interview and analysis all datas I collected. I redesigned my personas based on the research I did and the result I got from my interview. After doing it, I designed these journey maps to put all pain points and insights together. I divided their actions into four stages:grocery shopping, preparation, cooking and eating. I found each stage has some pain points, such as food availability in grocery shopping stage, time limitation problem in cooking stage, etc.  I also found some design opportunity based on the general HMW questions I created based on the cluster mapping.  There are some HMW questions I created based on the design opportunities:

  1. HOW MIGHT WE IMPROVE THE EFFICIENCY OF GROCERY SHOPPING?

    Help people get what exactly things they needs in a faster and clearer way, help them save time in preparation stage before they cooking

  2. HOW MIGHT WE HELP INTERNATIONAL STUDENTS TO COOK HEALTHY FOOD EASIER?

    Help international students who are in the beginning level cook easier. Help people who live alone to control the food quality.

  3. HOW MIGHT WE HELP PEOPLE CREATE A BETTER WAY TO KEEP THE FRESHNESS OF FOOD?

    Remind people pay attention to the food information and solve the food storage problems. Help them keep the freshness of food

  4. HOW MIGHT WE HELP PEOPLE ACHIEVE FOOD DIVERSITY IN THEIR DAILY MEALS?

    Help international students pay attention to the nutritional balance. Help them create personal menus in an easier way according to specific needs.

Foresight to needs

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After I finish doing the interview, I analysis the information I got by three sides: grocery shopping, cooking and eating habits. I found most people faced the problem of hard to keep the freshness of food; do not have enough money and time to do grocery shopping; buying too much at once cause food waste; faced food access limitation when shopping in local supermarkets. In cooking stage, most people say they do not have time to cook; hard to control the amount of cooking when eating alone; have limitation on kitchen tools; hard to pay attention to the nutritional balance. When they talk about their eating habits, most people say they do not have regular eating habits. Some of them have picky eating or overeating habits.

Interview Questions

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This week my group members helped me to refined my interview questions.  I asked 10 international students, 7 of them study in Canada, one is in the USA, one is in England, one is in Italy right now.  After doing the interview, I found most people want to eat in a more healthy way. They all try to cook by themselves. However, the high study pressure make them cannot always cook by themselves. Most people do grocery shopping once a week. It also causes that they bought a lot. Sometimes, they may forget to eat it, the food will be stale and pass the best taste date. Especially fruits and vegetables these ingredients they cannot easily see the expiration date from outside. They also mentioned that some ingredients have over packet this problem.  They are easily to buy too much and cannot finish on time. Especially, when they buy in Costco, this kind big local supermarkets. Although Costco’s food is cheap and nice, however, most package is for a family. International  students who live alone or with one roommate cannot easily finish it. It also causes the food waste by this way. During pandemic period, most students change to buy ingredients online. However, they cannot see the real product and the detailed information about the product.  Lots of students also point out they cannot buy specific ingredients or seasonings in local supermarkets. They always need to go multi locations to buy food. Some students also point out that they do not know how to make healthy food more tasty. Most international students care about the food quality and flavour. They think tasty of the food is more important. Therefore, although some of them try to eat in a more healthy way, they cannot easily achieve it. Also the time limitation and irregular sleeping  and eating habits also caused that they cannot eat healthy.

Stakeholders & Personas

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This week after doing the group discussion, my group members helped me found out the stakeholders of my design. After doing it, I created four personas according to my target users.

Project Framing

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This week I focus on framing my project and narrow down it. Based on the reading we talked about on Wednesday. I know project framing is to explore people’s unconscious needs. We need to know the deeper purpose of users. Therefore, I use the 4W questions to frame my project.  After I did it, I found that busy students have the problems that they do not have enough money or time to care about the nutritional balance and have a regular eating habits when they live alone and away from home. I think my solution should deliver a way for them to eat healthy in an affordable way.

Design Possibilities & Directions

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Under the pandemic social background, people’s daily activities all limited by disciplinary power. Therefore, how to stay and work at home comfortable and convenience becomes an important task for lots of people. I found that people spend most of their time in kitchen and bedroom these two places of their home. Therefore, I want my design focus on developing people’s daily cooking/sleeping experiences.

I hope cooking can transitioned from chore to respite for more people, they cook to outlet their stress and add fun to life. Therefore, I use STEEPV method developed three design possibilities for the future cooking experience.

  1. How might we provide an efficiency way to help people from grocery shopping to everyday cooking?

Although there are lots of online grocery shopping apps come out during the pandemic period, none of them connect grocery shopping experience to people’s daily cooking.

Before we cook, we always need to think what kind of food and seasonings we need to use while cooking. Sometimes, we may forget to check what we have at home and forget to buy some ingredients. How can we quickly know what we need to buy without creating a shopping list? How can we use what we have in hand make a meal without finding recipe?

 

  1. How might we have “nutritionists” in everyone’s home and help them eat healthier?

Nowadays, more and more people start caring their personal health, food nutrition and safety become an important part people care about while choosing ingredients. How can we combine nutritional balance with our daily cooking? How can people have a menu designed for themselves according to different events or situations?

 

  1. How might we increase the design inclusivity for special populations’ cooking experience?

Elderly people, disabled people, these special populations hard to cook by themselves. How can we enable everyone to participate equally, confidently and independently in everyday cooking experience? How can we change cooking into a fun way to attract all users join in?

 

Another direction I chose is people’s sleeping experience. Mental health is a big but important part everyone need to pay attention to it. Nowadays, more and more people are in a sub-health state. Many people suffer from insomnia. People’s daily sleep influenced by lots of factors, such as their living environment, electronic equipment interference, etc. There are three design possibilities I found for the future sleeping experience.

  1. How might we reduce environment interference help people fall asleep quicker?
  2. How might we help people reduce pressure and customize their sleep habits?
  3. How might we introduce the technique of polyphase sleep for narcolepsy people and help them more dynamic in a day?

 

 

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