Capstone Project BA(Hons) Interactive Media 15051124D CHEUK Ka Wai // Oscar 15027714D KWOK Tak Lok // Cancan
EXECUTIVE SUMMARY Oscar Cheuk
The main purpose of this report is to document the design procedures and final outcomes of our final year project, Diatary. Diatary is a health manager for Diabetics, which aims to provide an enjoyable dining experience to enhance the quality of their life. This report is divided into five parts:
Cancan Kwok
1 2 3 4 5
Problem Definition Initial Ideas Project evaluation Diatary Self- reflective evaluation
PART
1
PROBLEM DEFINITION Recent studies have shown that Diabetes Mellitus has become one of our most common serious threat to people's health. There are approximately 700,000 diabetics in Hong Kong, which implies there is one diabetes patient among every 10 of us. 90% of these cases are caused by poor diet. Since Diabetes Mellitus is a chronic metabolic disease, meaning that there is no radical cure, it is important for patients to manage their disease. We conducted various research methods in order to understand the needs of Diabetics. The result shows dietary management is the major challenge in their daily life.
Introduction What is Diabetes Mellitus?
4
Objective & Focus group
8
Research process
9
Findings
15
Research about dietary management
17
Dietary Challenges
20
01 STATISTICS Recent studies have shown that Diabetes Mellitus has become one of our most common serious threat to people's health.
930, 000
Oscar Cheuk // Research Cancan Kwok // Infographics
Part 1 - Problem Definition
700,000 Diabetics in Hong Kong 2016
2030
The Diabetes Hong Kong even forecasts that the number may rise to 930,000 in the year of 2030, and more patients will be coming from the younger generation.
Hong Kong residents
There are around 700,000 diabetics in Hong Kong, which implies there is one diabetes patient among every 10 of us.
90% caused by poor diet
90% of Diabetics are caused by poor diet, fat and lack of exercise.
What is Diabetes mellitus?
1 in 10
4
02 ABOUT DIABETES Since Diabetes disease is a chronic metabolic disease, meaning that there is no radical cure.
Type 1
n i l su
Insulin-Dependent

In
cause unknown, possibly genetic causes
Oscar Cheuk // Research Cancan Kwok // Research + Graphics
Part 1 - Problem Definition
Type 2
n i l u Ins
symptoms but may have risk factors for diabetes and need to be tested.
cause by obesity and insufficient exercise
There are two principle forms of Diabetes. Both types of diabetes are complex diseases caused by mutations in more than one gene, as well as by environmental factors. Type 2 Diabetes is the most common types of Diabetes. It may affect people of any age but is more common in people above 40 years of age and obese people. Thus, the insulin produced in the type-2 diabetes by the pancreas is normal or high but is not as effective as normal insulin. It causes the level of blood sugar to rise too high and over the time the cells become insensitive to the insulin.
5 What is Diabetes mellitus?
(online image) These are the Signs and Symptoms of Diabetes. Anyone who has symptoms of diabetes should be tested for the disease. Some people will not have any
Non Insulin-Dependent

Oscar Cheuk // Research Cancan Kwok // Research
Part 1 - Problem Definition
03 DIABETES TEST & DIAGNOSE Anyone who has symptoms of diabetes should be tested for the disease. Some people will not have any symptoms but may have risk factors for diabetes and need to be tested.
Each test to detect diabetes and prediabetes uses a different measurement. Usually, the same test method needs to be repeated on a second day to diagnose diabetes. The doctor may also use a second test method to confirm that you have diabetes.
glucose level of people. Every of them should be done by professionals. Health care professionals most often use the fasting plasma glucose (FPG) test or the A1C test to diagnose diabetes. In some cases, they may use a random plasma glucose (RPG) test.
What is Diabetes mellitus?
There are several ways to diagnose diabetes. Both of them are testing the blood
6
04 DIABETIC’S SELF-MANAGEMENT It is important for patients to manage their disease.
Insulin Injection mimic your body's normal insulin response.
Blood Glucose Meter
keeping an accurate idea of your blood glucose levels is an integral part of successful diabetes management
Oscar Cheuk // Research Cancan Kwok // Research + Graphics
Part 1 - Problem Definition
Oral Hypoglycemic Agent lower glucose levels in the blood
Clinistix Paper
Medication is commonly used in the treatment of diabetes mellitus.
urine test strip to measure levels of glucose in urine for diabetics
healthy-eating plan which help control blood sugar
regular patient-nurse contact for check ups is the key to excellent diabetes control
Exercises Regularly These are ways of daily health screening which may let Diabetics know their health condition with blood glucose level.
reduce the risk of cardiovascular diseases
Other ways to manage Diabetes.
What is Diabetes mellitus?
Hospital Blood Test
Dietary Management
7
05 OBJECTIVES & FOCUS GROUP In order to assist Diabetes patient to self-manage their disease, here are some objectives of our design:
Focus Group
Oscar Cheuk // Produce Cancan Kwok // Consider
Part 1 - Problem Definition
Above 30 years old •
•
To assist patients in their daily life and simplify the process for blood glucose testing
Diabetes most often occurs in adulthood usually after the ages of 30 – 40 years
To record the change of body conditions automatically Type 2
•
•
To collate a comprehensive record for the doctor’s ease of reference To give advices on health management in order to adjust the patient’s body conditions
can be reversed in just four months by cutting calories, exercising and keeping glucose under control, a trial has shown. Our target group consists of diabetes patient whose disease can be managed by proper lifestyle.
8 Objectives & Focus group
•
To present a complete record for medical assessment
06 DATA COLLECTION To understand the needs of people with Diabetes, we used various research methods.
Observation of Patients’ daily living perceive personal journey
Oscar Cheuk // Plan + Execute Cancan Kwok // Graphics + Execute
Part 1 - Problem Definition
Medical Practitioner Consultation study Diabetes Mellitus and its medical produces
Contextual interview: Observation Interviews: Diabetics find out their challenges, conditions and daily habits
Following up interview with caretaker understand the difficulties of the patients from another perspective
Research progress
clarify the confusion
9
07 MEDICAL PRACTITIONER Firstly, we have conducted secondary research and consulted doctors about their opinion on the matter so that we can see this from a medical way. These create the basic medical framework for our design.
Type 1
n i l u Ins
require very frequent injection of insulin and blood
Conduct Blood Glucose Test the most accurate way to check levels
Blood Glucose Log valuable information
glucose test ( 2 times per day)
10
n i l u Ins
should not be done by Diabetics own self
recommended to use blood glucose meter and control the blood glucose level
Urine Test only on the beginning of medical procedures
Research progress
Health Screening Type 2
Oscar Cheuk // Interview Cancan Kwok // Graphics
Part 1 - Problem Definition
08 INTERVIEW: PATIENT A Secondly, we conducted face-to-face interviews and telephone interviews with patients. We found out their feelings, special needs, challenges and habits in their daily life through conversation as our design would like to assist their daily living.
Use of blood glucose meter
Oscar Cheuk // Interview Cancan Kwok // Graphics
Part 1 - Problem Definition
Take assessments before meal, after meal, and two hours after meal
65 years old, mild symptoms
Target level: meet the index level of 6 (i.e., 6 mmol/L), which is about the controllable range Daily habits
everyday
Diabetic foot → Still eat a lot Lack of exercise Worry about health: use clinistix paper in daily life and blood glucose meter every three months
Blood Test once per year
Challenge: Dietary management Uncontrollable desire to eat Hard to distinguish the food they could eat or not The serving size and cooking methods are out of control
11 Research progress
Oral Hypoglycemic Agent
Oscar Cheuk // Process Cancan Kwok // Interview + Graphics
Part 1 - Problem Definition
09 OBSERVATION OF DAILY LIVING Thirdly, we observed the daily routine of patient B in a day in order to understand her difficulties. 84 years old, moderate symptoms
Pricking finger
Preventing Glaucoma
applied to squeeze transport a little bit more blood onto the test paper
applying eye-drops
12 Eye-drops and medications Meal
Wake up
2 1 :30
8:00
Blood glucose self-test
Blood glucose meter
8 : 10
insert test paper for digit reading 8 : 20
1 8 :30
1 7 :00
Insulin injection
1 4 :30
Meal
9 : 00
Meal
Insulin injection
8 : 30
Other medications
Low blood glucose
Insulin injection
feels dizzy
First time: 30 degrees Second time: 30 degrees
Record the value for blood glucose level and the diastolic blood pressure
Research progress
2 1 :30
Sleep
10 INTERVIEW: PATIENT B After observation, we conducted a contextual interview in order to clarify our misunderstanding and take an observant view as to how we can change some external factors.
Record blood glucose level
84 years old, moderate symptoms
Daily habits
Inject Insulin twice per day
During one entire month every 4 months
Love sweets, tempted to try some delicious food Worry about health: Use blood glucose meter everyday but do not record regularly Sometimes cheat on her blood glucose record and make it looks good
Blood Test alternate day
Dietary management
Do not aware of they are hungry or not: Skip a meal Public perception: Keep the disease if one eats less sweet food Challenge
Blood glucose test
The pain of blood glucose meter and injection of insulin
13 Research progress
Challenge
Oscar Cheuk // Process Cancan Kwok // Interview + Graphics
Part 1 - Problem Definition
11 INTERVIEW: CARETAKER Lastly, we talked to the caretaker by various perspectives in order to find out is there any misunderstanding and difficulties when they nursed the patients.
Medical treatments
Daughter of patient B
Use of blood glucose meter


Oscar Cheuk // Process Cancan Kwok // Interview
Part 1 - Problem Definition
Has some preliminary understanding
Mistakenly assumes that using blood glucose meter and injecting insulin did nit bring any pain Daily habits
Dietary Management Only know the patient may avoid sweet food Would not provide a diet plan for patient
Research progress
Believes that the patient has a good daily routine and ability of self control
14
12 FINDINGS Here are some of our key findings from previous investigation:
Incomplete blood glucose record
About Diabetes disease
It is not rare to see incomplete or inaccurate blood glucose record. Blood glucose level fluctuates, and it is not possible to monitor it every second. Patients can only obtain their reading for a specific period or moment instead of having a continuous record. Some patients may also lose or fabricate their records.
Diabetes disease is classified into Type 1 and Type 2, and patients of different types have different patterns in their disease management. For instance, Type 1 patients require very frequent injection of insulin and blood glucose test (2 times per day), while Type 2 patients may simply use blood glucose meter to monitor the blood glucose level at a less frequent interval.
Although the use of blood glucose meter makes it easier for patients to monitor their blood glucose level at home, the procedure is not straightforward. For example, some testing consists of three rounds of sample taking: once before meal, once after meal, and once two hours after meal. Other testing may record during one entire month in every four month.
Some of the patients always anxious about their health. Instead of inject insulin or take medicine regularly, they tried to measure the level of blood glucose in spontaneous ways. The ways their won’t feel pain in body. For example, using blood glucose meter and clinistix paper. They hope to know their health status every moment. Besides, they tried to control their diet by avoid eating sugars and sweets.
15 Findings
Challenges of self-management
Apprehension on health
Oscar Cheuk // Organise Cancan Kwok // Organise
Part 1 - Problem Definition
Oscar Cheuk // Organise Cancan Kwok // Organise
Part 1 - Problem Definition
12 FINDINGS Caretaker overestimated patients’ s ability of take care themselves Some caretakers may underestimate the pain of injecting insulin and using blood glucose meter. This is probably because they have not experienced the process personally. They do not think the patients will cheat on their test results and record. They also believe that the patient has kept proper daily record and be serious about their testing. Difficulty of dietary management
16 Findings
Most people found it is not easy to be on diet and distinguish the food they could eat or not. Quite a number of patients have failed to control their desire to eat. However, edacity can often lead to excessive blood glucose level. On the other hand, some of the patient's blood glucose might be too low after Injected insulin. They do not aware of they are hungry or not. A balance is therefore required to be struck. (online image)
Oscar Cheuk // Process Cancan Kwok // Research & Graphics
Part 1 - Problem Definition
13 DIET ADVICE FOR DIABETICS As we known that dietary management is the biggest challenge for Diabetics so that we address ourselves to this main difficulty.
Avoid High Level of White Rice may decrease risks of developing type 2 Diabetes Some varieties of rice have a lower GI score than others
Diabetics should aim to eat between 45 and 60 grams of carbohydrates per meal. Brown rice is an ideal replacement for high carbohydrates white rice.
17
Balance Meals may reverse Diabetes type 2 Ensure meals are portioned well is the best way to manage blood glucose
Dinner plate of Diabetic should have 25% protein, 25% grains and starchy foods, and 50% non-starchy vegetables.
Diabetics may create his own healthy diet plan which matching the amount of food you eat with the amount of energy he burn through activity and exercise.
Cook and eat at home by following Diabetic-friendly recipe is the best way to know exactly what Diabetics ’re eating, and will help them to make sure their food really is part of a healthy, balanced diet.
Research about Dietary management
(online image)
14 DIABETIC-FRIENDLY METHODS Carbohydrate counting
Calories control
It is a way of regulating the amount of carbohydrate Diabetics consume and monitoring how this affects their blood glucose control, weight management and medication intake. Foods that contain carb have the greatest effect on blood glucose compared to foods that contain protein or fat.
Diabetics can make a positive difference to their health by learning to count calories. The quantity of calories intakes are vary for different people.
Oscar Cheuk // Organise Cancan Kwok // Research
Part 1 - Problem Definition
Low Glycemic index 

Most people count carbohydrates using grams, with one serving equal to 15 grams of carbohydrate and refer to Carb counter chart.
18 Research about Dietary management
(online image) Carb counter chart
A low glycemic index diet can be particularly effective for people with diabetes if portion control is also applied to those foods with higher carbohydrate content. Low GI diets means incorporate foods which are more slowly converted into energy by the body.
15 INTERVIEW: PATIENT C After explore those secondary data, we have conducted a phone focused interview with patient C.
Health condition
39 years old, mild symptoms
Eating habits
Blood Test every morning
Oscar Cheuk // Organise Cancan Kwok // Interview
Part 1 - Problem Definition
Improving
Avoid sweet and carbohydrates food Choose food carefully after he had Diabetes class Keep a regular and balanced diet Leading a busy lifestyle and always dining out frequently Challenge
19
Dining out Research about Dietary management
Give up on calculate the carbohydrates level in food The serving size and cooking methods are out of control Share dishes with friends and leads him eat more food Decline dining invitation
16 DIETARY CHALLENGES In conclusion, below are major dietary challenges facing Diabetics:
Uncontrollable desire to eat
Unbalanced diet Most of the Diabetics do not develop their own healthy eating plan since they do not have enough knowledge about counting carbohydrates and calories. Besides, it is hard for them to distinguish the food they could eat or not and escape the hidden sugar and carbohydrates traps.
90% Type 2 Diabetes are cause by poor diet which means most of them are foodie. They love eating a lot and always hungry. However, edacity can often lead to excessive blood glucose level. They may feel compunction after eating. Dining out
20 Cook and eat at home should be the best way for Diabetics to know exactly what they are eating, and make sure their food really is part of a healthy, balanced diet. However, they always dining out on busy working day. The serving size and cooking methods of dishes are out of control which makes them give up on calculate the carbohydrates level in food. In addition, this challenge may decrease their social interaction. Some of them will decline the dining invitation from friend because of health. Sharing meal with friends make them eat too much.
Dietary challenges
There is a public perception of Diabetics that they may keep the disease if one eats less sweet food. It lets the patient’s blood glucose might be too low after injected insulin and do not aware of they are hungry or not. As a result, they may skip a meal.
Oscar Cheuk // Research Cancan Kwok // Research
Part 1 - Problem Definition
PART
2
INTIAL IDEAS Unfortunately, Diabetes disease will be a popular challenge faced by more people, especially the dietary management. We aims to enhance the quality of Diabetic life. Instead of building a disposable medical device, we would like to assists Diabetics in their daily living and create an interactive platform for them to self-manage their disease through a healthier lifestyle. Our initial design is a food container with an mobile application for Diabetics to enjoy the meal when dining out.
Abstract Background
22
Ideation
24
01 FACTS ON EATING IN HK As mentioned, dietary management is the biggest challenges for Diabetics. Before creating a scenario, we have conducted secondary research about eating habits in Hong Kong.
Yum Cha is a common choice for people to get together and catch up Yum Cha, Cha Chaan Teng and fast food shop are top three must-visit restaurants in
Oscar Cheuk // Research Cancan Kwok // Research + Graphics
Part 2 - Initial Idea
Hong Kong.
59.3% Hong Kong people dine out over 4 times a week
27.3% interviewees said that they dint out everyday. Overall the avenge days is 4.2 days in a week.
Among those who ate out in the past week, the majority of them patronized Cheese restaurants including Cha Chaan Teng (67,1%).
Most of the restaurants in Hong Kong prepared food before ordering and 90% of the interviewees wish to be offered healthier food choices in restaurants.
22 Background
More than 40% of Hong Kong people eat out for lunch at least five days a week, while 84.2% Students and 75.2% working adults agree ‘go to school’ or ‘go to work’ is the main reason of dining out.
There are 295 eat smart restaurants in Hong Kong which can let customer choose ‘less rice’, ‘less salts’, ‘less oil’ or ‘less sugar’. 91.9% of interviewees accept the principle of diet. However, 61.9% said it is difficult for them to find out healthy dish.
02 WAYS TO CONTROL APPETITE Also the research of how to reduce huger and appetite.
Use smaller plate Smaller plates can lead people misjudge that the same quantity of food as being significantly larger. The diner may eat less if the food served with smaller plate.
Color of plate Diner serve themselves less food when their tableware and background do not contrast in color. Some of the color may diminish appetites too. For example, blue, black and purple signaled something was poisonous so people may avoid those colors in food. Pink, brown and grey too. Eat regularly and enough protein
Eat mindfully Practicing mindfulness during meals can help people experience more pleasure while eating. This can keep their focus on quality rather than quantity, and reduces binge eating behavior.
23 Background
Adding more protein to diet may increase feelings of fullness. The diner may eat less at his next meal.
(online image) The more white space around the plate, the smaller it appears.
Oscar Cheuk // Research Cancan Kwok // Research
Part 2 - Initial Idea
03 FOCUS GROUP & SCENARIO Focus Group
Scenario
Fast food junkie who determined to reverse type 2 diabetes
1 Eating out with colleagues at Yum Cha restaurant Other: Tea house, Western restaurant, Canteen, Cafe, Hawker stalls
Purposeful
Oscar Cheuk // Design Cancan Kwok // Design
Part 2 - Initial Idea
2 Brown-bagging Home-cooking, read our suggested recipe, heating
Fastfood Junkie Diabetics Dining out
IDEATION
Eat at home
24
Impatient (online image) Dim Sum
04 DIARICE Therefore, we have an initial idea: Diarice. It is a food container with an mobile application for Diabetic to enjoy meal when dining out.
Design quality
Oscar Cheuk // Design Cancan Kwok // Design
Part 2 - Initial Idea
Controllable, Portable, Stylish
Vision Statement The efficient way leads Diabetic fast food junkies to control their appetite and create balanced meals
25
Objective
• • •
Ideation
•
Maintain a healthy blood glucose and energy up with a low-glycemic index meal plan Control appetite: Stop feeling guilty after eating and feel full Create an enjoyable dining out and social experience Encourage diabetics to lead a healthier lifestyle: Home-cooked meals
(online image) Lunchbox with dividers
05 USER JOUNEY MAP Dining out
1 Input personal data 2 Set the meal reminders: When to unlock the lunchbox ( make sure the user dining on time )
1 2 3 4 5 6 7 8 9
Home-cooking 1 2 3 3 4 5 6
Read the suggested Diabetic-friendly recipe (low-GI food) Cook by following the recipe Set the meal reminders Bring the lunch box to work Turn off the reminder and reheat it Have meal Read the calories record on phone
Meal reminders on phone before mealtime Bring the lunch box to restaurant Press the start button Put the food into the food container Have a look on HP bar which show the quota of the day Dining Hp decreasing and warn the user Stop eating Read the food record on phone
26 Ideation
First time
Oscar Cheuk // Design Cancan Kwok // Design
Part 2 - Initial Idea
Oscar Cheuk // Design Cancan Kwok // Design
Part 2 - Initial Idea
06 IDEATION: FOOD CONTAINER Tableware
Key function HP bar: Calculate and visualize the quota of food intake on it Prediction of next meal Features
Start button
Sensor Inner pot (~6”) Battery
Small serving size with adjustable partition Dark Color Small Tableware: chew slowly
27
Division
Ideation
Components of food container
Anatomy
HP bar
Oscar Cheuk // Design Cancan Kwok // Design
Part 2 - Initial Idea
07 IDEATION: HP BAR Units Calories Counting method Carbohydrate counting Points down
28
Function
(online image) LED VU meter
Ideation
Calculate and visualize the quota of food intake on it Warning: Stop eating
 Quota prediction of next meal
Oscar Cheuk // Research Cancan Kwok // Research + Design
Part 2 - Initial Idea
08 IDEATION: TECHNOLOGY We compared some technologies for food recognition. We have chosen Radatcat and camera with Open CV finally.
Usage
Pros
OpenCV
Im2Calories
Ultrasonic + Arduino Uno
Camera+ Arduino Uno
Camera+ Arduino Uno
Take a snap
Put an ultrasonic sensor at the Take a snap and find out the bottom of food container most similar food in our library
Easy to use
Add Hong Kong cushions by Gain more information of food ourselves
Singapore cushions only
Cons
Smart Jar
Have to set a camera for top view
Have to build up a library by ourselves Low accuracy if there are so many foods
Have to build up a library by ourselves May add more sensors e.g., color sensor Have to set a camera for top view
Take a snap
SCIO/ TellSpec
Radat Cat
Molecular sensor
touch sensor at bottom
29
High accuracy
Easy to use and Atomically
Ideation
FoodAI
Easy to use Atomically Low accuracy No Hong Kong cushions in library now Have to set a camera for top view
High cost Needs many small piece Can only detect single object at once. For example, it can Low accuracy if there are only know it is a grain of rice so many foods instead Yangzhou fired rice
Oscar Cheuk // Design Cancan Kwok // Design + Sketch
Part 2 - Initial Idea
09 IDEATION: INNER POT This is the latest design of the food container.
30 Ideation
Anatomy with different views
Diarize provide 2 types of inner pot in the first phase
Oscar Cheuk // Design + Wireframes Cancan Kwok // Design
Part 2 - Initial Idea
10 IDEATION: MOBILE APP Key function Record and meal planning Camera for food scanning Provide Diabetic- friendly recipes Bookmark meals
Wireframes: camera for food scanning
31 Ideation
Wireframes: record and meal planning
Wireframes: Diabetic-friendly recipes
PART
3
PROJECT EVALUATION We have asked registered dietitian and design practitioners for feedback. They encourage us to add more healthy diet indicators in our design and collaborate with restaurants. Besides, we can only make a food log instead of counting quota for them because no formula is suitable for everyone. After researching, we found that the Hong Kong government has recently launched the Eat Smart Restaurant initiative to help people choose a restaurant that serves healthier food and we aims to ride on top of these scheme and provide reference indicators to resolve the diabetics concerns. The first phase of our design is focused on the tea house as it is a popular choice for people to gather and have meals in Hong Kong.
Summary Revised feedback
33
Research on healthy diet indicators
35
Related design
40
Updated Scenario
41
01 DIETITIAN FEEDBACK A registered dietitian replied us through email after review the design of Diarice. Below are some of the key points:
No formula in calculating nutrition requirements of Diabetic 

Healthy food indictors need to be considered
To create a meal plan, have to consider the types and dosage of oral medications and insulin, it own responses to the medications and carbohydrate eaten, blood sugar levels, their medical history, activity levels, weight and height etc. Some diabetic patients also have hypertension, high cholesterol or are overweight. Other nutrients like fat and sodium also need to be considered when making their meal plans.
The glycemic index and calorie are only part of the diet for diabetic patients. The carbohydrate contents of foods also needed to be considered. Diets of Diabetics are individualized 

Veery high blood sugar or very low blood sugar is life-threatening and can lead to a diabetic coma.
33 Revised Feedback
Their diet plans are developed by health professionals, usually dietitians or diabetic nurses. The foods and portions, and how they can be distribute appropriately in the diet are very much depended on their treatment (oral medications and/or insulin injection), body weight and calorie requirement.
Do not suggest to focus on Diabetic diet
Oscar Cheuk // Prepare Question Cancan Kwok // Interview
Part 3 - Project evaluation
02 PRACTITIONER FEEDBACK Besides, we have interviewed Brain lee, a design practitioner who have designed products for Diabetics and asked for his feedback. Below are some of his recommendations:
The only thing you can do is keep a record for them
Oscar Cheuk // Interview Cancan Kwok // Interview
Part 3 - Project evaluation
No counting method for ‘quota of hp bar’
Maybe you can keep a record for them as there is no any counting method for quota. You can keep a food log and visualize those analysis to let them know their food intake. Just for reference.
The blood glucose level is unstable. It may affected by lots of factors like exercising. Calories is only one of the indicator the Diabetics have to pay attention for. There is no any formula. Keep a food diary is important for Diabetics because they have to track of their carbohydrate counting and learn more about their eating patterns for adjusting their own meal plan.
Try to collaborate with restaurants
The cost of Diarice is too high
Yam Cha is not the great choice for Diabetics There are too many sensors and camera which cost very high. Diabetics may not afford such high price. Almost all types of Dim Sum contains an high GI which are not recommend for Diabetics.
34 Revised Feedback
There are too many different types of dishes in Hong Kong cuisine. Every restaurant cook the same dish in diffident method. Maybe you can focus on a restaurant and investigate their dishes in the first phase. Just start with restaurant, try to design and install something in the restaurant.
Oscar Cheuk // Research Cancan Kwok // Research
Part 3 - Project evaluation
03 CARBOHYDRATE COUNTING As we would like to add healthy diet indicators into our design, we researched on carbohydrate counting. Method of measurement 
 Carbohydrates are measured in units called grams. Grams are a measure of weight. The total grams or amount of carbohydrate we need each day depends on our calorie goals, activity level and personal preferences. Carbohydrates generally provide 45-65% of Diabetic daily calories. For most people with type 1 diabetes, this ranges from 150-250 grams of carbohydrate a day.
35
Best control to blood sugar Diabetics may refer yo this carbohydrate chart.

 Diabetics may eat three meals a day regularly to control the blood sugar. They do not skip meals and try to consistently eat the same amount of carbohydrate at each meal. They may refer to carbohydrate chart or nutrition facts food labels to find out how much carbohydrate in the food they eat.
Research on healthy diet indicators
(online image)
Oscar Cheuk // Research Cancan Kwok // Research
Part 3 - Project evaluation
04 CALORIES COUNTING Diabetics may pay attention on calories intake because losing excess weight can help lower the blood glucose level. Daily intake
in years. Next, multiply BMR by one of the following numbers, according to usual activity level. The result is the total daily calorie needs.
36 Research on healthy diet indicators
Patients with type 1 diabetes should have a diet that has approximately 35 calories per kg of body weight per day. Patients with type 2 diabetes generally are put on a 1,500 to 1,800 calorie diet per day to promote weight loss and then the maintenance of ideal body weight. However, this may vary depending on the person's age, sex, activity level, current weight, and body style.
(online image) These equations require weight in kilograms, height in centimeters, and age
Formula There are a number of formulas for predicting approximately how many calories a person needs on a daily basis to remain at the same weight, including the following, called the Mifflin–St. Jeor equations, which calculate the basal metabolic rate (BMR) of everyone. (online image) active level
Oscar Cheuk // Research Cancan Kwok // Research
Part 3 - Project evaluation
05 GLYCEMIC INDEX Glycemic index is a method of ranking foods which gives Diabetics a way to tell slower-acting ‘good carbs’ from the faster ‘bad carbs’ so they can use it to fine-tune their carb-counting and keep their blood glucose more steady. Definition (online image) Formula of calculate GI
37 Research on healthy diet indicators
The Glycemic index is a number, from 0 to 100, based on how they influence the level of blood glucose. Two foods with the same amount of carbohydrates can have differnt glycemic index numbers. The smaller the number, the less impact the food has on diner blood glucose: 55 or less = Low (Good) 56 - 69 = Medium 70 or higher = High (Bad)
(online image) GI chart
Oscar Cheuk // Research Cancan Kwok // Research
Part 3 - Project evaluation
06 GLYCEMIC LOAD Glycemic load of food is a number that estimates how much food will raise a person’s blood glucose level after eating it which is more related to Diabetics. Description 
 Glycemic load can be assessed which quantities of which foods are likely to be suitable for Diabetics to maintain good blood glucose level. There are 3 levels as follows:
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(online image) Potential mechanisms whereby high-glycemic-load diets could increase risk of type 2 diabetes. (online image) Formula of calculate GL
Research on healthy diet indicators
0 to 10 = Low (Good) 11 to 19 = Medium 20 or higher = High (Bad)
Oscar Cheuk // Research Cancan Kwok // Research
Part 3 - Project evaluation
07 BALANCED MEAL The best way to let Diabetics stay nourished is to eat a balanced diet. Balanced diet means a diet consisting of a variety of items from all the recommended food groups in the proper amounts. Fair enough. Definition Balanced meals include one food from each food group: Dairy; Vegetables; Fruits; Grains and Protein.
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50% Vegetables 25% Good-quality carbohydrates, such as potato, brown rice etc. 25% lean protein, like eggs, lean meat etc. Also, Diabetics may add some healthy fats in meal.
(online image) Daily food intake proportions
Research on healthy diet indicators
Perfect portions of main meals
Oscar Cheuk // Research Cancan Kwok // Research
Part 3 - Project evaluation
08 RELATED DESIGN We have investigated some design which targets on Diabetics or related to food intake record for reference. We found that most of them are not individualized. Also, all of them contain wide margin of variation because of the uniqueness of Hong Kong cuisines.
40 Related design
(online image) Provide the nutrition facts and let the user know if them are having a balanced meal is also important. Some applications is providing similar information. (online image) We hope our design may record the food intake and analyze the data automatically instead of manual input. Then the user may focus on social interaction.
However, there are too much variation in Hong Kong cuisines. Although cooking the same dishes, the cooking method and ingredients might be totally different.
09 EAT SMART RESTAURANT We would like to collaborate with Cha Chaan Teng labeled eat smart in the first phase as it is a popular choice for people to gather and have meals in Hong Kong and the aims are similar with our deisgn. “EatSmart@restaurant.hk” Campaign
Reason for chosen Cha Chaan Teng
Oscar Cheuk // Research Cancan Kwok // Research
Part 3 - Project evaluation
Based on the baseline survey of Department of Health, there are over 67% Hong Kong people who ate out last week have their main meals in Chan Chaan Teng. Also, it is the most frequent type of food premises for eating out.
Aims Educate, empower and enable the community to have easier access to healthier dishes when eating out; Encourage, empower and enable food premises operators to provide a wider choice of healthier dishes.
41
(online image) Visit EatSmart Restaurants with this Door Decal to enjoy EatSmart Dishes prepared specially for diner -- at least 5 "More Fruit and Vegetables" or "3 Less" Dishes in selected business hours. "More Fruit and Vegetables" means that either fruit or vegetables are the sole ingredients of the dish, or they occupy at least twice as much the amount of meat and its alternatives present in the dish. "3 Less" means that the dish has less fat or oil, salt and sugar.
Updated Scenario
The Hong Kong governmentn has recently launched the Eat Smart Restaurant initiative to help people choose a restaurant that serves healthier food. To become an eligible EatSmart Restaurant, food premises have to pass an assessment and ensure they offer a specified number of EatSmart Dishes: "More Fruit and Vegetables" and "3 Less" Dishes on a regular basis.
PART
4
DIATARY Diatary is a health manager for Diabetics. It provides enjoyable and carefree dining out experiences by reducing the consideration time of food and increasing social interaction. The design consists of two major components including a mobile app which helps the diabetic maintain a complete record and a system to be installed at the restaurant. Customization to suit their dietary requirements are allowed while dietary records is simultaneously recorded and blood glucose levels are updated by the user which are easily accessed for the user’s reference.
Abstract Focus Group
43
Vision 

45
Design Concept
46
Concept 1.0
48
Concept 2.0
54
Concept 3.0
57
Concept 4.0
58
Final design solution
64
01 FOCUS GROUP Focus group
Frustrations
Oscar Cheuk // Research Cancan Kwok // Research
Part 4 - Diatary
Love eating a lot
Fast food junkie who determined to reverse type 2 diabetes
Always hungry Do not have time to cook at home and have a brown bag Always dine out because of work Serving size and cooking methods of dishes are out of control
Purposeful
Sharing meal with friends made him eat too much Favorite Restaurant
Fastfood Junkie
Chan Chaan Teng
Diabetics Dining out
Personal information Hong Kong people 39 years old Single Public relations directors Personalities Purposeful
Impatient
Hardworking Sociable Persona
43
Frequency of dining out 7 days in a week Goals Control his blood glucose level and Reverse Diabetes Develop his own healthy diet plan with eating balanced meal Maintain a complete record on blood glucose level and food intake Do not frosted in counting food intake and calories during meal time anymore Eat with greater devotion Increase social interaction
Focus Group
Eat at home
Type 2 Diabetic
02 TOUCH POINTS •
Awareness of dietary needs
Mobiel Application
• • •
Restaurant Menu
•
•
Restaurant Menu •
Consideration
Mobiel Application
Restaurant Menu
•
•
•
Calculate food intake
Pair up with personal a/c and sort the dishes Customizable quantity of rice Provide food intake record to educate users Provide nutrition facts (Balance chart, Calories, GI) of every dishes Search for restaurant Take a photo for food recognition to calculate and show calories Predict the health condition after having meal
Restaurant Menu
•
•
Smart utensils
For Individual dinner, the nutrition fact of dishes is the right intake Quantity of rice match the health condition of a/c For sharing dishes, measure and record the food intake automatically (Units: gram)
44 •
Record
•
Mobiel Application
• • •
Food intake record Food diary Balancing diet chart Blood glucose level chart monthly analysis & rewards
Focus Group
Search information Mobiel Application related nutrition
•
Create a healthy diet plan by personal data Provide food intake record for adjust diet plan Checklist & notification
Oscar Cheuk // Design Cancan Kwok // Design
Part 4 - Diatary
03 DIATARY After researching, we designed Diatary. It is a health manager for Diabetics.
Design qualities
Exhaustive Practical Constantly
Vision statement
Oscar Cheuk // Design Cancan Kwok // Design
Part 4 - Diatary
Diatary provides an enjoyable dining experience to enhance the quality of Diabetic life. Objective
•
•
Provides enjoyable and carefree dining out experiences by reducing the consideration time of food and increasing social interaction Maintain a simultaneously blood glucose and dietary record which easily accessed for the user’s reference Encourage Diabetics to develop their own healthy diet plan
Vision
•
45
Oscar Cheuk // Design Cancan Kwok // Design
Part 4 - Diatary
04 LOOK & FEEL We embraced minimalist design style and stripped away of all unnecessary elements in this project because we hope our design is functional and practical. Minimalist design
The main color of our design are blue, yellow, grey and white. Blue is the official awareness ribbons color of Diabetes and grey represents type 1. Yellow means the yellow skin is found among people with Type 2 diabetes and white is for the negative space.
46 #4F7DB7
#595757
#FCC927
Image All the image we use are vivid photography which placed on grid system. We hope everything is clear and provide useful information.
Fonts NEO TECH STD NEO TECH STD NEO TECH STD
NEO SANS INTEL NEO SANS INTEL
#FFFFFF
Design Concept
We believe that Minimalism can be just brilliant for functionality and a clean, clear and uncluttered design can make the navigation of contents page quick, easy and functional. So, we stripped down to fundamental elements with simplified content and keep plenty of negative space.
Color palette
Oscar Cheuk // Design Cancan Kwok // Design
Part 4 - Diatary
05 IDEATION The design consists of two major components. The first one is a mobile app which helps the diabetic maintain a complete record. The other one is a system to be installed at the restaurant.
 

User Journey
1
3
2
Mobile app EatSmart restaurant
4
5
Eating with Chopsticks
Restaurant menu & Smart utensils 7
On top of the current Eat Smart Restaurants options, Diatary will provide nutrition facts per dish. If the user links their account to the restaurant, the restaurant will record the food intake and updates to their personal acoounts. As a result, the user will be able to enjoy the meal, decrease concerns and increase social interaction.
6.2
Input blood glucose level if needed
Simplified user journey
LUNCH
Review the balanced diet chart on app
6
47 Siu Mai
Chicken Wing
Dumplings
42 KCal
87 KCal
24 KCal
Review daily food intake record
Design Concept
There are three main functions, to record, to analyze and to search for participating eat smart restaurants. The user can records their blood glucose level and diet daily; The system will immediately conduct the analysis so that the diabetic can understand the latest status of their nutrition consumption. Users will be rewarded for long-term record keeping and make their food consumption record more complete.
Self-ordering
Pair cell phone to chopssticks via bluetooth
Oscar Cheuk // Design + Wireframes Cancan Kwok // Design
Part 4 - Diatary
06 CONCEPT 1.0: MOBILE APP Our first design concept is to ask the users pair up their personal account to smart chopsticks so the system know which person eat which and how many food while sharing food. There are LED lights on the base of dishes which show the level of Calories.
 
 Mobile app 1. 2. 3. 4. 5.
Create personal account Input blood glucose level > Line chart Food Diary with food intake information Balancing diet chat Reminders 6. Camera for scanning home-cooked food
48 Concept 1.0
Wireframes
Concept 1.0
Screens High fidelity wireframes
Oscar Cheuk // Design + Wireframes Cancan Kwok // Design + Screens
Part 4 - Diatary
06 CONCEPT 1.0: MOBILE APP
49
Oscar Cheuk // Design Cancan Kwok // Design + Sketch
Part 4 - Diatary
07 CONCEPT 1.0: RESTAURANT Restaurant menu & Smart utensils 1. 2. 3. 4. 5. 6.
Self-ordering tablet User pair their phone to chopsticks via bluetooth Serving dish with an unique base RFID track the location and save information for each dish Base connect to terminal via Bluetooth User select foods based on the color of bases which classify the level of calories 7. The chopstick will massage terminal while detected the tackle the food 8. Chopstick send the data to terminal while user is using chopsticks 9. The base sent data to terminal l if it detect the weight of food different from before 10. Terminal update the personal account 11. User may review the record after dining
50 Concept 1.0
Sketch of system
Oscar Cheuk // Design Cancan Kwok // Design + Sketch
Part 4 - Diatary
07 CONCEPT 1.0: RESTAURANT
51 Concept 1.0
Anatomy of the base
The chopsticks would send the signal to terminal while turn on
The terminal will be installed into the table
Oscar Cheuk // Interview Cancan Kwok // Interview
Part 4 - Diatary
08 CONCEPT 1.0: PROTOTYPE We have created prototypes of mobile app and base to test the form of concept.
52 Concept 1.0
Our booth
We have used the light stick to differentiate the GI level
Oscar Cheuk // Interview Cancan Kwok // Interview
Part 4 - Diatary
09 CONCEPT 1.0: USER TEST We invited a mild symptoms Diabetic to do the user test. Below are some of her comments: Showing the actual number of calories is better than color A benefit is that the base shows the color and lets user reduce the time for choosing between the options. However, there are only two colors to indicate high or low Calories, which are not enough. An alternative way is that the Calories can be shown on the menu so that users can know the Calories before choosing the food.
53 Concept 1.0
Add the share function The patients’ family may want to know the glucose level and diet record of diabetic. The app can add share function. However, the app will not take record automatically but the data has to be entered manually, which is slightly inconvenient.
Photos of user test
Oscar Cheuk // Design Cancan Kwok // Design + Sketch
Part 4 - Diatary
10 CONCEPT 2.0: RESTAURANT The mechanics of system has been changed because there are lots of saturation that people may use chopsticks at the same time and pick food for others. Besides, the way of pair the chopsticks and personal account up via bluetooth is a little bit strange so we remove it and show the data on bowl. The user may use the camera inside the app to take a photo of bowl for getting those data after dining.
54
Take a photo to update personal account after dining
System Diagram
Concept 2.0
Anatomy with mechanics
Oscar Cheuk // Interview Cancan Kwok // Observe + Photo
Part 4 - Diatary
11 CONCEPT 2.0: PD WORKSHOP We conducted a PD workshop in order to understand the behavior of diners at lunch time. There are 4 participants acted as colleagues in total. They have to role play 2 times. The first time they got our app and the other one eat without the app. After role play, there is a follow up interview.
55 Concept 2.0
Role play with our prototypes
Every participant may got our app and a mission card
11 CONCEPT 2.0: PD WORKSHOP Here are our findings after observation and interviews:
Oscar Cheuk // Interview Cancan Kwok // Observe
Part 4 - Diatary
No-one use serving chopsticks Keep the real-time record Provide a refer number of calories Stop in a short period if they do not have an app Will not put the phone on table
Mission cards
Pick up the high GI food for others Investigate on color indicator with others Is hard for them to chocolate calories and food intake by themselves
Concept 2.0
Colored LED indicator is useful
56
Oscar Cheuk // Design Cancan Kwok // Design + Sketch
Part 4 - Diatary
12 CONCEPT 3.0: RESTAURANT We added an interactive table and food menu into our design because it may make the pair up progress smoothly and state those healthy diet indicators clearly. Circular table with multi-touch screen The user only have to put down their phone while getting a seat. The mobile app may connect to the smart utensils though NFC.
57
Food menu
Concept 3.0
Share menu when they share dishes Generate a menu tailored to the user’s status Provide data regarding Glycemic Index levels, Calories and nutrition facts per dish Customize the dishes in order to match user own dietary needs
System Diagram
Oscar Cheuk // Design + Wireframes Cancan Kwok // Design
Part 4 - Diatary
13 CONCEPT 4.0: MOBILE APP Because of high cost of interactive table, we take out it. Here comes our next concept. We put all the information into the food menu. 
 
 Functions of mobile app 1Checklist & reminders 2 Health record: Blood glucose level & Food intake record 3 Food Diary 4 Analysis & Rewards 5 Map 6 Bluetooth to pair up with restaurant
58 Concept 4.0
Wireframes
13 CONCEPT 4.0: MOBILE APP
Concept 4.0
Screens
Oscar Cheuk // Design + Prototype Cancan Kwok // Design + Screens
Part 4 - Diatary
59
Oscar Cheuk // Design + Wireframes Cancan Kwok // Design + Sketch
Part 4 - Diatary
14 CONCEPT 4.0: FOOD MENU Food Menu 1 2 3 4 5
Pair up to chopsticks Generate a menu tailored to the user’s status Provide nurturing facts Dishes customization Food intake prediction
60 Concept 4.0
System Diagram Wireframes
14 CONCEPT 4.0: FOOD MENU
Concept 4.0
Screens
Oscar Cheuk // Design + Prototype Cancan Kwok // Design + Screen
Part 4 - Diatary
61
Oscar Cheuk // Design Cancan Kwok // Design + sketch
Part 4 - Diatary
15 CONCEPT 4.0: SMART UTENSILS Base: Dishes 1Save information of food 2 Send out the message if the weight differ from before 3 Locate the chopsticks Chopsticks 1Distinguish the food and users
62 Smart utensils are with RFID technology
1Save information of food 2 Send out the message if the user put food into the bowl
Concept 4.0
Base: Bowl
Oscar Cheuk // Design + Prototype Cancan Kwok // Design + Program
Part 4 - Diatary
16 CONCEPT 4.0: PROTOTYPE We have created prototypes of mobile app, menu and smart utensils for user test. Below are some key comments: Add more elements of Chan Chaan Teng The user do not know there are 2 parts in our design and also the scenario. Therefore, we would like to change the graphic style of menu and add decorations into booth.
63
Use a case to hide those components inside the base
Concept 4.0
Users may afraid of technology so that we might use a case to hide the components inside the base. Bluetooth technology is more suitable For the location accuracy, an engineer suggest us to use bluetooth technology instead of wifi. Bluetooth is more stable than wifi too. The food intake data will be shown on the laptop if the base detected chopsticks
17 FINAL DESIGN SOLUTION Some elements of Cha Chaan Teng has been added to our final design. We build the booth and change the style of menu. Besides, we applied the bluetooth technology for data sending. Abstract
Design qualities Exhaustive Practical Constantly
In Hong Kong the culture of eating out is more than cooking and eating at home, this might cause an increase in diabetes that is caused by extremely poor diet, however, this can be reduced or reversed naturally by proper diet control and healthy eating. Diatary is an application designed with a serving system, it helps diabetics have a balanced meal with a low-glycemic index and maintain healthy glucose levels. The first phase is focused on the tea house as it is a popular choice for people to gather and have meals in Hong Kong.
64 Final Design solution
Diatary is a health manager for Diabetics. It provides enjoyable and carefree dining out experiences by reducing the consideration time of food and increasing social interaction. Customization to suit their dietary requirements are allowed while dietary records is simultaneously recorded and blood glucose levels are updated by the user which are easily accessed for the user’s reference.
Design concept
Oscar Cheuk // Design Cancan Kwok // Design
Part 4 - Diatary
Oscar Cheuk // Design + Prototypes Cancan Kwok // Design + Screens
Part 4 - Diatary
18 MOBILE APP The design consists of two major components. The first one is a mobile app which helps the diabetic maintain a complete record. The other one is a system to be installed at the restaurant. Mobile app For the mobile app, there are three main functions, to record, to analyze and to search for participating eat smart restaurants.
Checklist and reminders let user won’t
Keep a health record with
skip a meal and record their blood
visualized data
glucose level
Final Design solution
The user records their blood glucose level and diet daily; the system will immediately conduct the analysis so that the diabetic can understand the latest status of their nutrition consumption. Users will be rewarded for long-term record keeping and make their food consumption record more complete.
65
Oscar Cheuk // Design + Prototypes Cancan Kwok // Design + Screens
Part 4 - Diatary
18 MOBILE APP
66
Food diary which let user know his
To encourage user to keep a long-term
Searching the eat-smart restaurants
provide nutrition information when you
dietary habits
record, the app provide monthly analysis
nearby the user
take a snap of it
and rewards
Final Design solution
The system may recognize the food and
Oscar Cheuk // Design+ Prototypes Cancan Kwok // Design + Screens
Part 4 - Diatary
19 FOOD MENU On top of the current Eat Smart Restaurants options, Diatary will provide data regarding Glycemic Index levels, Calories and Carbohydrates per dish. Food menu If the user links their account to the restaurant, the restaurant will generate a menu tailored to the user’s status. The user can also customize the dishes in order to match his/her own dietary needs.
67 Final Design solution
User may links their account to restaurant via bluetooth and select the color of chopsticks he is going to use
Oscar Cheuk // Design+ Prototypes Cancan Kwok // Design + Screens
Part 4 - Diatary
19 FOOD MENU
68
User may customize the dishes to fit their health
The quantity of brown rice and tailored to user’s balancing
diet indicators: Calories, GI, nutrition facts
condition: Edit the quantity and ingredients
diet chat and the user may edit again. Prediction of food intake is provided too.
Final Design solution
Menu tailored to user’s status which provides the health
Oscar Cheuk // Design + Prototypes Cancan Kwok // Design + Screens + System Diagram
Part 4 - Diatary
20 SMART UTENSIL For the smart utensils, there are three components in total: Base of dish, chopsticks and base of bowl. They will calculate the food intake and update the record on mobile app instantly. As a result, the user will be able to enjoy the meal, decrease concerns and increase social interaction.
RFID Chips Locate chopsticks
RFID Reader Track chopsticks & food
Load Cell Measure food intake
RFID Reader Track chopsticks
Arduino Board
Arduino Board Run the code
Run the code
Bluetooth
Bluetooth
69 Send data to terminal
Send data to terminal
Battery & Coils
Battery & Coils Wireless charging
Wireless charging
BASE : DISH
CHOPSTICKS
BASE : BOWL
System Diagram with anatomy. We have written programs in an arduino board to manage prototypes. The data would send to an Android phone via bluetooth.
Photo of smart utensil’s prototypes
Final Design solution
Link personal account
Oscar Cheuk // Design Cancan Kwok // Design + User Journey
Part 4 - Diatary
21 User Journey The User Journey have been divided into three parts: Daily routine, dining out and review. User Journey Daily Routine 6.2 6.2 1 4 7 .
1
Test blood glucose
2
2
3
5
6
8
9
0
3
Enter data into app
4
Eat at home
5
Take a photo of food
Confirm information
Dining Out
70
Chicken Wing
87 KCal / 44 GI
1
2
3
Go to restaurant
Enjoy social interaction
9
4
Pair personal a/c to chopsticks via bluetooth
Look over real-time record
8
Eat with smart utensils
Review SUN
6.2
1
MON
TUE
WED
THU
FRI
1
2
3
SAT 4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Siu Mai
Chicken Wing
Rice
19
20
21
22
23
24
25
42 KCal
87 KCal
92 KCal
26
27
28
Food intake record
User Journey
2
Balancing diet chart
3
Blood glucose level
4
5
Read nutrition facts
Monthly analisis & rewards
7
Modify selected dishes
Order meals
6
Final Design solution
Search for nearby Eat smart restaurants
Oscar Cheuk // Design + woodcraft Cancan Kwok // Design + Sketch
Part 4 - Diatary
22 BOOTH As our scenario in a Chan Chaan Teng, we decorate our booth like a Chan Chaan Teng.
71 Final Design solution
Design sketch of booth
Making of
Oscar Cheuk // Interview Cancan Kwok // Observe + Video
Part 4 - Diatary
23 USER TEST We invited a Diabetic and his caretaker to test our design with prototypes. Following are improvements: Add the caption next to the icon Some icons are unusual. Add a caption next to it is better than nothing Division of units
72
For the dishes customization, users confused in units of ingredients.
Before & After of mobile app
Before & after of food menu
Final Design solution
Diabetic with his caretaker
Oscar Cheuk // Script + Animate Cancan Kwok // Graphics + Shoot + Edit
Part 4 - Diatary
24 DEMO VIDEO To let people understand Diatary easily, we created 4 videos: Research and Findings & Vision statement, Design Criteria, User Journey and User test.
73 Final Design solution
Screenshots of ‘Research and Findings’
Screenshots of ‘Design Criteria’
Final Design solution
Screenshots of ‘“User Test’ Screenshots of ‘User Journey”
Oscar Cheuk // Script + Shoot Cancan Kwok // Storyboard + Shoot + Edit
Part 4 - Diatary
24 DEMO VIDEO
74
Part 4 - Diatary
25 DEMO DAY
74 Final Design solution
Booth
Users are testing prototypes
PART
5
SELF-REFLECTIVE
 EVALUATION
Part 5 - Self-reflective evaluation
01 SELF-REFLECTIVE EVALUATION With completing this capstone project, I was able to benefit from a variety of new things from it, as well as the design thinking and technical skills. The biggest hurdle for me is myself. I was nervous on researching about Diabetes because this is new for me. Besides, I did not have confidence to ensure the safety of our design. Interviewees really heighten my confidence during the design progress because of their comment. I got to know design is ‘interactive’. I always amuse myself from creation and this is the only design project I create for others.
It is no doubt that graphic design is my favorite part in this project. I enjoyed drawing the infographics for posters and design the user interface. There is a huge amount of freedom that comes to me.
To further advance our design, we intend to do conduct further study on more variant of cases of diabetes patients, investigate on technology and develop our design concept in the future :D
77 Cancan Kwok
I thought I was surpassed myself. In the past two years, I avoided coding like a plague. I nevertheless programmed the Arduino this time. Coding is not as difficult as I thought. I will continue to work on it :)
 In addition, I learnt lots of presentation skills: How to make audience understand Diatary and present complex ideas clearly.
Last but not least, the most obvious thing that I discovered was the advantage of working as a group. I learned that good teamwork is the key to success in design activities when time and resources are limited. Oscar really made e feel more energetic on create something because we are so different. He always bring a new insight for me. Communicate to each other is another challenge for us but we did!
PART
4
REFERENCE LIST
 & APPENDICES
PART REFERENCES
6
1
(2012).
. Retrieved from http://www.diabetes-hk.org/page/ch/
2
(2015).
%20-%20 . Retrieved from https://
www.niddk.nih.gov/health-information/diabetes/overview/tests-diagnosis 3 Boers, H. M., Seijen ten Hoorn, J., & Mela, D. J. (2015, October 14). A systematic review of the influence of rice characteristics and processing methods on postprandial glycaemic and insulinaemic responses. British Journal of Nutrition, 114(7), 1035-1045. 4 Hu, E. A., Pan, A., Malik, V., & Sun, Q. (2012, March 15). White rice consumption and risk of type 2 diabetes: Meta-analysis and systemic review. British Medical Journal, 344. 5
(2016, Augest 23).
4.2
. Retrieved from http://hk.on.cc/hk/bkn/cnt/news/
20160823/bkn-20160823150424843-0823_00822_001.html 6
(2006, June 8).
. Retrieved from http://www.appledaily.com.tw/appledaily/article/supplement/
20060608/2663423/ 7 Diabetes.co.uk. (2017). Glycemic Load. Retrieved from http://www.diabetes.co.uk/diet/glycemic-load.html 8
(2012).
. Retrieved from http://www.diabetes-hk.org/page/ch/
%20-%20
9 Department of Health. (2007). Healthy Eating Project in Food Premises: Population-Based Survey. Retrieved from http://www.chp.gov.hk/files/pdf/ Baseline_Survey_for_EatSmart_restaurant_hk_Campaign_Eng.pdf
PART APPENDICES
6
1: Medical Practitioner Consultation
PART APPENDICES
6
62
2: Patient A Interview
10
10
800
10
6
PART APPENDICES
6
84
10
3: Patient B Interview
PART APPENDICES
6
4: Caretaker of Patient B Interview
52
bottle
or
3
3 6.2
check
PART APPENDICES
6
39
5: Patient C Interview
5
3
1
3
...
d 2
check
...
...
...
d... ...
....
d
..
PART APPENDICES
6
6: Toi Story
Toi Story is one of our initial idea.
Ideation
Vision Statement
Device with mobile application
Our design assist Diabetes patients in keeping health records automatically and giving advices to lifestyle management.
Key Function
Target User
Assist Diabetes patients in keeping health records automatically Give advices for lifestyle management
Diabetes patient whose disease can be managed by proper lifestyle
Design Quality
Objective
Automatic, Reassure, Regularly
•
•
• • •
To assist patients in their daily life and simplify the process for urine testing To record the change of body conditions through composition of urine automatically To present a complete record for medical assessment To collate a comprehensive record for the doctor’s ease of reference To give advices on health management in order to adjust the patient’s body conditions
Technology: Spectrometer Optical sensor (spectrometer) + light source that illuminates the sample
PART APPENDICES
6
Screen-Based Meal mat
7: Other deprecated designs
Dise

 screen Interactive Table
Okay x x
x x
Partition
PART APPENDICES
6
8: Sketch of Diarice
PART APPENDICES
6
8: Sketch of Diarice
PART APPENDICES
6
9: QUESTIONS FOR DIETITIAN
PART APPENDICES
6
10: DIETITIAN FEEDBACK
PART APPENDICES
6
11: PD WORKSHOP
Observation
Interview
Show
PART APPENDICES
6
Observation
Mandy
app Interview
Formula
11: PD WORKSHOP
PART APPENDICES
6
Observation
Mandy
Interview App
11: PD WORKSHOP
PART APPENDICES
6
Observation
Quota
Interview
11: PD WORKSHOP
PART APPENDICES
12: POSTERS
6
LUNCH
6.2
Exhaustive
ABSTRACT
700, 000 Diabetics in Hong Kong
Practical
User Journey
Diatary provides an enjoyable dining experience to enhance the quality of Diabetic life. It is a health manager of Diabetics and a tool for enhancing the quality of life of diabetics by providing an enjoyable dining out experience.In order to increase social interaction, the serving system tries to reduce the time for choosing between different types of food and the mobile application can complete dietary record simultaneously. Diatary also records blood gluclose level for the diabetics' ease of reference. 6.2
Constantly
1
3
2
Diatary provides an enjoyable dining experience to enhance the quality of Diabetic life. 2017 FEB
6.2
Chicken Wing
87 KCal
Exhaustive
Diatary is a health manager for Diabetics. It is a tool that enhances the quality of Diabetic life, by providing enjoyable yet carefree dining out experience. In order to increase social
CHOPSTICKS One
Four
6.2
700, 000
1
Diabetics in Hong Kong
in 10
Menu
Pair cell phone to bluetooth chopsticks
Diatary provides an enjoyable dining experience to enhance the quality of Diabetic life. 2017 FEB
6.2
Chicken Wing
87 KCal
Exhaustive
5
6
LUNCH
enjoyable and carefree dining out experiences by reducing the consideration time of food and increasing social interaction. Customization to suit their dietary
59.3%
6.2
requirements are allowed while dietary records is simultaneously recorded and blood glucose levels are updated by the user which are easily accessed for the
Hong Kong people dine out over 4 times a week
700, 000
1
Diabetics in Hong Kong
in 10
Smart Utensils
Food intake measurement & automatic record
Chopsticks
59.3% Hong Kong people dine out over 4 times a week
DESIGN CONCEPT
4
Constantly
ABSTRACT
user’s reference. Safe
Practical
Diatary is a health manager for Diabetics. It provides
Chopsticks
dietary record, thus they can enjoy their meal without being worried over their diet concerns. Diatary also keeps blood glucose level record for the Diabetic’s ease of reference.
- 1+
Self-ordering
Practical
interaction, the serving system reduces the consideration time of food, allow the user to customize the dishes which suit their dietary needs and simultaneously completes their
Three
Low-glycemic index Dim Sum restaurant
Constantly
ABSTRACT
Two
Siu Mai
Capstone Project
Diatary provides an enjoyable dining experience to enhance the quality of Diabetic life.
2017 FEB
Capstone Project 2
Capstone Project 2
tary
Base
DESIGN CONCEPT warning
Review the balanced diet chart on app
Eating with Chopsticks
Select foods based on the level of calories
Their appetite always goes out of control. Yet, healthy eating helps them to reverse their Diabetes naturally. Therefore, we are going to design an application with serving system which
10 in 1 7
8
59.3%
Siu Mai
Milk Bread
Dumplings
42 KCal
87 KCal
24 KCal
Review daily food intake record
Hong Kong people dine out over 4 times a week
RFID Tag
Application
There is a type of Diabetes caused by extremely poor diet.
Wifi
called Diatary. It aims to delight Diabetics by leading them to eat balanced meal on a low-glycemic diet and maintaining a
6.2
Mobile App
at home, this might cause an increase in diabetes that is caused by extremely poor diet, however, this can be reduced or reversed naturally by proper diet control and healthy eating. Diatary is an application designed with a serving system, it helps diabetics have a balanced
RFID
Pair Up
healthy level of blood glucose.
Input blood glucose level if needed
meal with a low-glycemic index and maintain healthy glucose levels.
In the first phase, the focus is on the HK tea house, as it is a very popular choice for people to get together and have meals in Hong Kong.
DESIGN CONCEPT
In Hong Kong the culture of eating out is more than cooking and eating
Data
The first phase is focused on the tea house as it is a popular choice for people to gather and have meals in Hong Kong.
Terminal
Chopsticks
Data There is a type of Diabetics who caused by extremely poor diet. Their appetite always goes out of control.
Application Pick up
RFID reader
Yet, healthy eating helps them to reverse their
BA(Hons) Interactive Media CHECK Ka Wai 15051124D // KWOK Tak Lok 15027714D
Diabetes naturally. Therefore, we are going to design an application with serving system which called Diatary. It aims to delight Diabetics by leading them to
Food scale
Arduino with Bluetooth
Food data
Pair
Wireless charging
eat balanced meal on a low-glycemic diet and maintaining a healthy level of blood glucose. It focuses on Yum Cha in the first phase, for it is a very popular choice for people to get together and catch up
1
LED Load cell
Level of Calories Food scale
Arduino with RFID
Food data & Tracking
Wireless charging
Electric charge
3
2
EatSmart restaurant Base
RFID reader
Base
Arduino with Bluetooth
Electric charge
Wireless charging
1
Check List
User Journey
Terminal
in Hong Kong.
Tracking
Load cell
Weight
Pair cell phone to chopssticks via bluetooth
4
Self-ordering
MOBILE APPLICATION
5
Eating with Chopsticks
LUNCH
Review the balanced diet chart on app
6
7 Siu Mai
Chicken Wing
Dumplings
42 KCal
87 KCal
24 KCal
Review daily food intake record
6.2
Health Record
Input blood glucose level if needed
MENU
Food Diary
Analysis & Rewards
Pair up via Bluetooth
Dishes customization
#Blood Glucose #Meals
Food diary
Map
Bluetooth
Nutrition facts
Map
Bluetooth
BA(Hons) Interactive Media
Health record
CHEUK Ka Wai 15051124D // KWOK Tak Lok 15027714D
BA(Hons) Interactive Media CHEUK Ka Wai 15051124D // KWOK Tak Lok 15027714D
Check List
Analysis & Rewards
#Blood Glucose #Meals
Dishes Customization
Nutrition Facts
Food Menu
PART APPENDICES
6
13: Journey Map
User Journey Daily Routine 6.2 6.2 1
2
3
4
5
6
7
8
9
.
1
Test blood glucose
2
0
3
Enter data into app
4
Eat at home
5
Take a photo of food
Confirm information
Dining Out
Chicken Wing
87 KCal / 44 GI
1
Search for nearby Eat smart restaurants
2
3
Go to restaurant
Enjoy social interaction
9
4
Pair personal a/c to chopsticks via bluetooth
Look over real-time record
8
Eat with smart utensils
Review SUN
6.2
1
MON
TUE
WED
THU
FRI
1
2
3
SAT 4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Siu Mai
Chicken Wing
Rice
19
20
21
22
23
24
25
42 KCal
87 KCal
92 KCal
26
27
28
Food intake record
2
Balancing diet chart
3
Blood glucose level
4
5
Read nutrition facts
Monthly analisis & rewards
7
Modify selected dishes
Order meals
6
PART APPENDICES
6
#include #include #include #include
14: Arduino code
<SPI.h> <MFRC522.h> "HX711.h" <SoftwareSerial.h>
void loop() { // Keep reading from HC-05 and send to Arduino Serial Monitor if (BT.available()){
#define SS_PIN 10 #define RST_PIN 9 MFRC522 mfrc522(SS_PIN, RST_PIN); // Create MFRC522 instance. HX711 scale(A1, A0); SoftwareSerial BT(5, 4); //TXRX char at; void setup() { Serial.begin(9600); BT.begin(9600); SPI.begin(); // Initiate SPI bus mfrc522.PCD_Init(); // Initiate MFRC522 scale.set_scale(450.f); scale.tare(); Serial.print("Original: \t\t"); Serial.println(scale.read()); Serial.print("get value: \t\t"); Serial.println(scale.get_value(5)); Serial.print("get units: \t\t"); Serial.println(scale.get_units(5), 1); Serial.println("Approximate your card to the reader..."); Serial.println();
}
at = BT.read(); Serial.print(at); //BT.println(Output); } // Keep reading from Arduino Serial Monitor and send to HC-05 if (Serial.available()>0){ at = Serial.read(); BT.print(at); } // Look for new cards if ( ! mfrc522.PICC_IsNewCardPresent()) { return; } // Select one of the cards if ( ! mfrc522.PICC_ReadCardSerial()) { return; } //Show UID on serial monitor BT.print("RFID tag :"); String content= ""; byte letter; for (byte i = 0; i < mfrc522.uid.size; i++) { BT.print(mfrc522.uid.uidByte[i] < 0x10 ? " 0" : " "); BT.print(mfrc522.uid.uidByte[i], HEX); content.concat(String(mfrc522.uid.uidByte[i] < 0x10 ? " 0" : " ")); content.concat(String(mfrc522.uid.uidByte[i], HEX)); } BT.println(); content.toUpperCase();
float Honey = scale.get_units(); Serial.println(Honey,1); delay(1000);*/
if (content.substring(1) == "04 96 A5 89 BE 97 F9") //change here the UID of the card/cards that you want to give access { BT.print("\t"); BT.print("\t\t\t\t\t\t Steamed Pork Patties: \t\t"); int Honey1 = scale.get_units(); BT.print(Honey1); BT.println('g'); BT.print("\t"); BT.print("\t\t\t\t\t\t Oscar Cheuk picked up: \t\t\t\t"); delay(10000); int Honey2 = scale.get_units(); BT.print(abs(Honey2-Honey1)); BT.println("g"); delay(10000); BT.println("\t"); BT.print("RFID tag :"); BT.println(content.substring(1)); BT.print("\t"); BT.print("Oscar Cheuk ate "); BT.print(abs(Honey2-Honey1)); BT.println("g Steamed Pork Patties"); BT.println("\t"); scale.power_down(); mode delay(5000); scale.power_up(); } else { BT.println(" Access denied"); delay(1000); BT.println("\t"); } }
// put the ADC in sleep
PART APPENDICES
6
15: System Diagram
RFID Chips Locate chopsticks
RFID Reader Track chopsticks & food
Load Cell Measure food intake
RFID Reader Track chopsticks
Arduino Board
Arduino Board Run the code
Run the code
Bluetooth
Bluetooth
Send data to terminal
Send data to terminal
Battery & Coils
Battery & Coils Wireless charging
Wireless charging
Link personal account
BASE : DISH
CHOPSTICKS
BASE : BOWL
PART APPENDICES
6
16: Storyboard
PART APPENDICES
6
16: Storyboard