Applying Activity Theory to the Universal Design and Development on Kitchenware for Visually Impaired

• Main Authors: Cyun-Kai Wang, 王群凱
• Other Authors: none
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/29755388186052677114

碩士 === 國立高雄第一科技大學 === 機械與自動化工程系工業設計碩士班 === 104 === In the life, how to make the visually impaired take the initiative to contact information and easy to operate and use the product in daily life for them has been a very important issue,Whether it is congenital or acquired defects, it has made them more difficult than normal person, they only can not see anything in the case, we can only rely on auditory, tactile and other sensory contact with everything. Study architecture is divided into four stages: (1) The first stage of data collection: Collect relevant literature reports of visually impaired, to be used as the theoretical basis of the research and define research objectives; (2) The second stage of observation and aggregated analysis: through observation and interviews to 5 visually impaired people between face to face interviews and for 28 visually impaired people of ages 25 to 55 years old living in the Tainan to do surveys to know to use food supplies diet and difficult point. After the analysis, in the course of five frequently used product categories are: seasoning cans, chopsticks and spoons, cutting boards, knives, seasoning cans, dishes; (3) The third stage of the assessment and verification: Through complete analysis of the results of re-design and diverse product type sketch and then to evaluate the feasibility of implementing a questionnaire from the preliminary questionnaire of 28 visually impaired people were randomly selected from 20 to filter out to solve many problems of concept sketches. Verify subject to the seven principles of universal design and safety set, in order to establish the credibility of this mode of authentication application instance and validity; (4) The fourth stage of the results and discussion: review, observation, orientation to be aggregated recommendations to improve.