Marina Balashova
EXPLORING THE INTERSECTION OF NUTRITION, DESIGN AND MENTAL HEALTH: HOW AND WHY CAN WE DESIGN FOR BOTH NUTRITIONAL AND MENTAL WELLBEING?
Dissertation BA (Hons) Product and Industrial Design 2020 - 21
Marina Balashova
Exploring the intersection of nutrition, design and mental health: how and why can we design for both nutritional and mental wellbeing?
Dissertation BA (Hons) Product and Industrial Design 2020 - 21
Abstract The aim of this dissertation is to explore how people can have more meaningful engagements with products that facilitate the adoption of new nutritional and mental wellbeing practices, in order to make people healthier and happier. The investigation identifies the need for design input by discussing problems with mental health and nutrition that have come to light as a result of the global coronavirus pandemic and associated lockdowns. This dissertation focuses on design interventions that can incentivise the user to make the transition to healthy eating and help them maintain healthy habits. The dissertation overviews theories and design frameworks that enable designers to create impactful design solutions for a user’s personal wellbeing. It discusses a variety of ideas: Design for Behaviour Change, Pleasurable Design Framework, Emotional Design, Emotionally Durable Design and Permaculture philosophy. There are examples of the implementation of these theories by successful design consultancies as well as recent design graduates. Finally, the dissertation identifies a set of key features of a design solution, which could improve both the nutritional and mental wellbeing of the user. The design proposal outlines the idea of a partnership between a product and a user, which aspires to make the user healthier, help them eat nutritionally or create a therapeutic effect. Thus, the final idea of this dissertation is a proposal to create a product which enables the user to care for their gut flora by caring for a small ecosystem within the user’s living environment. The dissertation suggests that this would be part of a solution which would provide personalised nutrition and comfort to the user during their transition to a healthier lifestyle.
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List of contents Abstract ............................................................................................................ 3 List of Illustrations ............................................................................................ 5 Introduction ...................................................................................................... 8 Chapter 1 ....................................................................................................... 10 Identifying the immediate problems of nutritional and mental wellbeing ..... 10 Why people do not eat healthily? ................................................................ 13 Eating healthy means less pleasurable food .............................................. 14 Chapter 2 ....................................................................................................... 18 Lockdown = an opportunity to change a user’s lifestyle for better .............. 18 Design for Behaviour Change ..................................................................... 19 A Pleasure Framework ............................................................................... 20 Emotional Design Theory ........................................................................... 21 Emotionally Durable Design Theory ........................................................... 22 Chapter 3 ....................................................................................................... 24 Personalised nutrition ................................................................................. 24 Parallels between Permaculture and nutrition ............................................ 27 Chapter 4 ....................................................................................................... 31 Key principles of designing for nutrition and mental health ......................... 31 1. Framing healthy eating activity as a hobby or a DIY project ................ 31 2. An empathetic partnership................................................................... 31 3. A personalised approach ..................................................................... 31 4. Taking care of inner ecosystems by caring for outer ecosystems ....... 32 Should the user be encouraged to intervene with their own body? ............ 32 5. Design responsibly and safety ............................................................. 33 Conclusion ..................................................................................................... 34 List of References .......................................................................................... 35
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List of Illustrations Figure 1: Giuseppe Arcimboldo (1591) Oil on canvas. Vertumnus. Skolkoster Castle, Sweden. https://mashable.com/2016/07/17/giuseppe-arcimboldoportraits/?europe=true page 11 Figure 2. Global Nutrition Report (2020) Infographics. Progress towards the Global Nutrition Target of the UK, Adult nutrition status - Obesity graph. https://globalnutritionreport.org/resources/nutrition-profiles/europe/northerneurope/united-kingdom-great-britain-and-northern-ireland/ page 12 Figure 3. Kearney, J. & McElhone, S. (1999) A table. The percentage of subjects in each EU member state (n = 14331) selecting the main perceived barriers to healthy eating. https://www.cambridge.org/core/journals/britishjournal-of-nutrition/article/perceived-barriers-in-trying-to-eat-healthier-resultsof-a-paneu-consumer-attitudinalsurvey/37243783FC80A7E34DC0DFF935F18B78 page 13 Figure 4. Layer (2020) Balance Of Being - LAYER. London, United Kingdom. https://layerdesign.com/project/lift/#top-page page 13 Figure 5. Alex Mellon (2017) An illustration. The Ultimate History of Healthy Eating. https://theculturetrip.com/north-america/usa/articles/the-ultimatehistory-of-healthy-eating/ page 15 Figure 6. John Thomson (1876-1877) A photograph. A shellfish stall in Victorian London. London. Street Life in London. https://www.bbc.co.uk/news/magazine-37654373 page 16 Figure 7. Emilli Monica Ramilison (2020) 3D visualization. Greencastle. Moscow, Russia. https://remonica.design/greencastle page 19 Figure 8. Roxanne Brennen (2017) Glazed ceramics. A set of dining toys.
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https://www.dezeen.com/2017/10/26/dining-toys-tableware-eating-roxannebrennen-dutch-design-week-design-academy-eindhoven/ page 20 Figure 9. Pieter Desmet (2002) A diagram. A Basic Model of Product Emotion. Jimenez, S., Pohlmeyer, A. E. & Desmet, P.M.A. (2015) Positive design Reference Guide. Delft: Delft University of Technology. page 21 Figure 10. Juliette Warmenhoven (2016) Everyday Growing. Netherlands: Studio Molenlaan http://www.juliettewarmenhoven.nl/portfolio/everydaygrowing/ page 21 Figure 11. Paulina Neiser (2019) Copper, brass, bronze. Elance. Netherlands: Eindhoven. https://paulinaneiser.com/elance/ page 22 Figure 12. LuckyIronFish.com. (2020) Cast-iron. Lucky iron fish. Canada: Toronto. https://m.facebook.com/LuckyIronFish/photos/a.458147440897889/35345287 83259724/?type=3&source=54&ref=page_internal page 23 Figure 13. Ms.Homegrown. (2011) Ceramics. Stained tea cup. https://www.rootsimple.com/2011/02/how-to-clean-a-stained-coffee-cup/ page 23 Figure 14. Nourished (2020) 3D printed material. Personalised stacks of 7 supplements. United Kingdom: Birmingham. https://get-nourished.com page 25 Figure 15. Meydan Levy (2019) Neo_fruits. Israel: Jerusalem https://www.instagram.com/p/BuPNBpFgWmq/ page 25 Figure 16. Jill Enders (2015) An illustration. Species inside of our gut.
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Enders, G. (2015) Gut: the most underrated organ. London: Scribe UK. https://books.google.co.uk/books/about/Gut.html?id=QDvnBwAAQBAJ&prints ec=frontcover&source=kp_read_button&redir_esc=y#v=onepage&q&f=false page 26
Figure 17. The Seedling at Sagada (2019) Permaculture principles by David Holmgren. https://theseedlingatsagada.wordpress.com/permaculture/ page 27 Figure 18. Rod Russell (2019) Spira. Leeds: University of Leeds. Aouf, R. (2019). Spira Countertop Bioreactor Allows Users To Grow Their Own Algae For Food. Dezeen. https://www.dezeen.com/2019/11/11/spirabioreactor-algae-spirulina-food/. page 28 Figure 19. Beheshtipour, H., Mortazavian, A. M., Mohammadi, R., Sohrabvandi, S., Khosravi‐Darani, K. (2013) Therapeutic effects and nutrients of microalgae. Supplementation of Spirulina platensis and Chlorella vulgarisAlgae into Probiotic Fermented Milks. https://onlinelibrary-wileycom.ezproxy.herts.ac.uk/doi/full/10.1111/1541-4337.12004 page 28 Figure 20. Anya Muangkote (2020) Spirulina Society. London: Royal Academy of Arts. https://spirulinasociety.org/spirulina-society page 29 Figure 21. RODD (2020) Cone - Divide equally collection. United Kingdom: Hampshire http://www.rodd.uk.com/kitchen-tools-divide-equally/ page 29 Figure 22. JoinZoe.com (2020) ZOE - How it works? https://joinzoe.com page 30 Figure 23. [Un]Well (2020) Using breast milk as a supplement for bodybuilders. Bulking up with breast milk (2020). [Un]Well Series 1, episode 3, [Video file] http://www.netflix.com page 32
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Introduction At the beginning of this investigation, the connection between nutritional and mental wellbeing and design is explored in order to consider how design can make a user’s life healthier and happier. The research findings lead the dissertation to its end goal: to identify a set of key features of a design solution, which could improve both the nutritional and mental wellbeing of the user. Designers are constantly concerned by the user's happiness: How do we fulfil their needs? How do we make a product that makes them happier? Healthier? Safer? These questions are concerned with the user's wellbeing. This dissertation is a multi-layered discussion that intends to facilitate an adoption of new nutritional and mental wellbeing practices, in order to make people healthier and happier. This proposal will be based on a combination of design principles from a variety of design theories such as Permaculture and Emotionally Durable Design, which will be discussed later. The design principles will be accompanied with relevant nutritional health discoveries. The outline of a solution to the question posed in the title will be finalised in the conclusion. Chapter 1 identifies the need for design input by identifying problems with mental health and nutrition that have come to light as a result of the global coronavirus pandemic and associated lockdowns. It also delves deeper into human behavioural problems by analysing why people do not eat healthily. An important connection between nutrition and mental health is highlighted and the need for the reframing of the idea of ‘healthy eating’ is discussed. Chapter 2 starts by recognising that the lockdown presents an opportunity for a behaviour change. The dissertation then overviews theories and design frameworks that enable designers to create impactful design solutions for personal wellbeing. It discusses a variety of ideas on how to successfully design for nutritional and mental wellbeing with Design for Behaviour Change, Pleasurable Design Framework, Emotional Design, Emotionally Durable Design. The chapter provides some examples of the implementation of the principles of these theories. Chapter 3 allows the reader to find out more about the latest approach to nutritional health: personalised nutrition. It discusses the reasoning behind this method and draws parallels with the definition of Permaculture: a design philosophy about system thinking and sustainability. The application of the principles of Permaculture in design for nutrition are discussed through reallife product design examples.
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Chapter 4 suggests a set of key features which design solutions, which benefit a user’s nutrition and mental wellbeing, should have. However, the drawbacks and possible hazards of user-led interventions into their health via alternative medicine are highlighted and it is questioned whether it is advisable to experimentally intervene with one’s health.
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Chapter 1 Identifying the immediate problems of nutritional and mental wellbeing This chapter will discuss recent changes in user’s routines due to the coronavirus pandemic that require immediate action in order to prevent longterm consequences affecting the wellbeing of a large proportion of the population. Later, the underlying issues in the public’s perception of healthy eating will be discussed.
Quarantine = stress = bad eating behaviours = poor nutrition During the lockdown resulting from COVID-19, the importance of well-being and motivation to take care of the mind and body has become increasingly relevant. It is now more important for us to integrate positive habits into our lives. Results from the French NutriNet-Santé cohort study (DeschasauxTanguy et al., 2020) confirmed that some people have responded to the COVID-19 related stress and social isolation by developing unhealthy patterns such as increased snacking, decreased consumption of fresh fruit and fish, increased consumption of ultra-processed foods, decreased physical activity (53%) and increased sedentary time (63%). This has led to weight gain (35%).
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Figure 1. Arcimboldo, G. (1591). Vertumnus.
Poor nutrition and mental health = chronic disease ‘You are what you eat’ illustrates just how strong the connection is between what people eat and how they feel. ‘Food is embedded with meanings that are often connected to how we feel and how we manage our emotions’ writes Jane Ogden (2014). Therefore, consumption of food is rarely motivated by hunger alone and quite often illustrates the way humans have grown to control their emotions (Ogden, 2014). During lockdowns, it can be easy for people to fall into unhealthy eating patterns in an attempt to make themselves feel better, however, it has been written in an article in Nutrition, Metabolism & Cardiovascular Disease Journal (Mattioli et al., 2020) released after the worldwide COVID-19 lockdown in May 2020, that this dramatic change in human routine, meaning social isolation, anxiety and depression accompanied by unhealthy diet and reduced physical activity, carries some long-term effects such as the development of cardiovascular disease or other chronic conditions. Strategies ‘to encourage adherence to a healthy diet should be implemented’, the study suggests (Mattioli et al., 2020). This dissertation now intends to explore the problems connected to nutritional health in the UK and in other countries deeper, in order to unravel the underlying issues that are stopping users from pursuing their nutritional goals.
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Figure 2. Global Nutrition Report (2020). Progress towards the Global Nutrition Target of the UK, Adult nutrition status - Obesity graph.
Nutritional health has been a pressing issue for decades. According to the analysis of Global Nutrition Report (2020), the United Kingdom has failed to meet this year's targets for population nutrition including maternal, infant and young child nutrition. No action was taken in order to reduce anaemia among women of reproductive age, with 15.3% of women aged 15 to 49 years now affected. The UK shows no progress on tackling obesity, with an estimated 28.6% of adult (aged 18 years and over) women and 26.9% of adult men living with obesity. The findings discussed in these paragraphs suggest that the problem of nutrition runs much deeper than merely being a consequence of lockdown, however the lockdown has exacerbated the situation. Further to this, the reasons for not eating healthily will now be discussed.
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Why people do not eat healthily? A study titled ‘Perceived barriers in trying to eat healthier’ reveals the results of a pan-EU consumer attitudinal survey (Kearney & McElhone, 1999). The most commonly mentioned struggles of healthy eating across Europe are time-related factors like ‘irregular work hours’ (24%) and a ‘busy lifestyle’ (17%).
Figure 3. Kearney, J. & McElhone, S. (1999). The percentage of subjects in each EU member state (n=14331) selecting the main perceived barriers to healthy eating.
The time-consumption and difficulty related to the maintenance of a healthy diet have been recently tackled by leading product design consultancies in the UK. A design solution for cutting the time for cooking healthy food was introduced by Layer (2020), a leading multidisciplinary design studio in London. Working on introducing innovative technology into design for wellbeing, Layer designed Lift, a smart cooking device, which applies the latest engineering findings to effectively ‘lift’ food to its most nutritional condition.
Figure 4. Layer (2020). The collection Balance of Being (Lift of the left), designed to increase user’s wellbeing.
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Healthy eating is more time-consuming as it requires more planning and preparation than less healthy options (e.g., fast and processed food). Recently however, because of the lockdown, the daily routines of people have slowed down and many users have switched to remote work. This creates an opportunity for a more meaningful engagement with their dietary routine (Ipsos MORI, 2020).
Eating healthy means less pleasurable food According to the pan-EU survey (Kearney & McElhone, 1999) many people felt that switching to healthy eating would compromise the taste of the food meaning they would lose out on one of the pleasures in their lives. Specifically, in the UK, the majority of people were concerned by the idea of giving up liked foods (33%) and the willpower (27%) required to stick to a healthy diet. This data suggests that the problem might lie in the public’s perception of the concept of healthy eating. In order to understand the causes of this perception, the history of healthy eating promotional campaigns will be discussed. The idea of giving up foods people like in order to be healthy comes from a long history of promoting dieting as a means of healthy eating. The infographic by Alex Mellon (Figure 5) published in an article on The Culture Trip website (Johnson, 2017) takes the reader through the history of dieting, presenting an unhealthy obsession with body-image and the constant changes in dietary advice. This illustration shows how the main message throughout history was healthy eating, meaning dieting, and how damaging these practices have been, taking dietary advice to an extreme by supplementing with poison or focusing on only one kind of food such as pineapple or grapefruit. Figure 5 suggests that historically the majority of healthy eating promotional campaigns have been based on the idea of dieting and an unhealthy body image. Now people have an abundance of information to help them manage their nutrition healthily. However, with this volume of information it becomes difficult to distinguish between the truth and speculation. In the next section this paper discusses speculation by a range of popular media sources, and how they affect the public’s perception of nutrition.
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Figure 5. Mellon, A. (2017) The Ultimate History of Healthy Eating.
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Experts keep changing their minds Taking a closer look into healthy eating promotional campaigns over the years, we can see that humanity has formed misconceptions around nutrition and the idea of being healthy. A collection of healthy eating promotions reviewed on the website of Wellcome Museum (White, 2018) point out that sometimes a well-promoted finding can mislead society and misdirect the dietary advice given to the public. Historian Martha Kirby has identified the mid-1960s as the time when fat became the ‘nutritional culprit of obesity’, this opinion was boosted because of a Build and Blood Pressure Study that shifted the medical profession’s long-held views. Today, the main dietary advice actually goes back to the view before this discovery and now, the mainstream dietary advice is to eat fewer carbohydrates and not worry about fat intake (White, 2018). The misleading dietary advice is a common phenomenon even now. One of the most powerful examples can be found in the article ‘How to eat like a Victorian’ (Mosley, 2016) where the BBC suggests ‘In some ways Victorians had a healthier diet than we do now’. According to a study published in the Royal Society of Medicine (Clayton & Rowbotham, 2009), it is due to a low intake of sugar and processed food, high intake of nutritious foods like seasonal vegetables, fibre-rich nuts, oily fish and large amounts of physical labour. In his review Dr Paul Clayton (2009), one of the authors of the medical article, claims that the Victorians were ‘90% less likely to develop cancer, dementia and coronary artery disease than we are today. It certainly meant that diseases like type-2 diabetes, which plague modern society, were vanishingly rare.’
Figure 6. Thomson, J. (1876-1877) A shellfish stall in Victorian London.
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However, the NHS (Bazian, 2018) interpret the studies dedicated to eating during Victorian times rather differently. An NHS article confronts the conclusions by Dr Paul Clayton and says that there is no concrete evidence for such a statement because long-term conditions such as dementia and cardiovascular diseases were not diagnosed as often at the time and people also weren’t living long enough to develop them. Later the NHS article (Bazian, 2018) cites a more reliable study by Dr Edward Smith which ‘was said to be most informative.’ Evaluating the existing population surveys of these times, the study concluded that these people's calorie intake was poor, as well as containing minimal nourishment. Analysing the BBC article (Mosley, 2016), it can be seen that a strong message such as ‘Victorians ate better than we are now’ catches the reader’s attention. The article itself is convincing and entertaining to read and people can be encouraged by it to make positive changes in their eating habits, such as ‘eating like Victorians’, even if misinformed. Interestingly, the pan-EU study found that the main barrier to nutrition awareness is the fact that 70% of people believe they do not need to change their diet, as it is already healthy. This means that the major obstacle towards healthy eating is in people’s incorrect evaluations of their own diets and a feeling that the dietary advice does not apply to them (Kearney & McElhone, 1999). Perhaps, the true solution to the nutritional issues of the user lies in providing them with the tools that enable them to monitor and evaluate themselves appropriately (Dubberly et al., 2010). This chapter identified that the worldwide lockdown has triggered the development of problems in both nutritional and mental health. It found that nutrition and mental health are interconnected as eating is an emotional activity. Underlying barriers are then presented, which can be seen to prevent users from pursuing a healthier lifestyle. In the next chapter the possibilities for creating design solutions for both nutrition and mental health will be discovered as designers are able to study human rituals.
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Chapter 2 Lockdown = an opportunity to change a user’s lifestyle for better This dissertation will now discuss how the lockdown presents an opportunity for a behaviour change. Design frameworks with the potential to facilitate the integration of new habits into the user’s lifestyle and improve the user’s wellbeing will be discussed. Essential activities like eating and taking care of your body are part of everyone’s daily routine. Human psychology has evolved in a way that people become attached to their habits and daily rituals, so tackling a problem which involves a change in a user’s routine as well as perception of eating is especially difficult for a designer (Boeijen et al., 2020). In her book on managing food behaviour in children, Jane Ogden (2014) states that the change in behaviour is often provoked by a significant event. It is easier to break a habit if the event can shake up the pattern of the user’s routine’. Such an event also offers an opportunity to reinvent who we are and redefine ourselves in better and healthier ways.’ This phenomenon can be observed in the French NutriNet-Santé cohort study (Deschasaux-Tanguy et al., 2020), where weight loss (for 23%), increased home-made cooking (40%) and increased physical activity (19%) were also observed because people have initiated a positive change in their routine after the worldwide lockdown. The same trend was also observed in a British study evaluating changes in British consumer behaviour during lockdown (Connors et al., 2020). This study delved deeper into the rituals of the users and it was found that because many people spent more time at home, they ‘had become more connected with food and the sharing of food as a household under lockdown conditions, and hoped that this would continue as lockdown began to ease.’ Another observation (Connors et al., 2020) that relates to the subject of this dissertation is that ‘due to a mix of concern about COVID-19, and for some also a reconnection with food, some participants had begun to grow their own food at home.’ These findings suggest that the quarantine has facilitated an improvement in people’s nutritional practices due to changes in their routine (Deschasaux-Tanguy et al., 2020).
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Design for Behaviour Change Design for Behaviour Change, overviewed in the Delft Design Guide (Boeijen et al., 2020), is a design perspective which is used for designing products or services with the intent to change the user’s behaviour. From this perspective, the design intervention creates awareness of a need for behaviour change and helps to realise and maintain the preferred behaviour. Most of our eating behaviours were formed during our early years following the same model: through repetition, reinforcement, and association (Ogden, 2014). This sequence might best be used in the form of a game, which does not necessarily involve explaining all the motivations behind the rules to the user. The Delft Design Guide (Boeijen et al., 2020) recommends using a design approach called Persuasive Game Design in order to follow ‘the repetition, reinforcement, association’ flow. This method suggests that the designer could create a game that helps to make a behaviour change, by creating a transfer effect from the game world into reality. This approach persuades the user to make changes in lifestyle and health in a playful way (Boeijen et al., 2020). An example of such a game is the Greencastle (Figure 7) project by designer Ramilison Emilli Monica (2020). Greencastle is a building set, which allows children to grow plants regardless of any experience in cultivation. Building a castle, children not only play, but also learn about the laws of nature as well as engaging in a new hobby: plant cultivation. The toy castle allows children to learn how to grow their own greens, which is a healthy habit that encourages mindfulness. In this project, the designer was suggesting that teaching humans to value resources from childhood will help them to transfer these values into adulthood.
Figure 7. Ramilison, E.M. (2020) Greencastle.
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A Pleasure Framework The Greencastle project is in essence a living object which the user creates a relationship with, which brings them pleasure and a sense of wellbeing. From this perspective, the project embodies the principles expressed by Patrick Jordan (2000) in his book ‘Designing pleasurable objects’, where ‘the products are not seen as tools with which users complete tasks,... but as living objects with which people have relationships.’ An example of the application of a pleasure-based approach can be observed in a set of dining tools designed by Roxanne Brennen (Figure 8). The dining set reframes the process of food consumption as a sensual process, a process to enjoy and savour. The experimental tableware encourages the user to experiment, slow down and pay attention to the taste (Carter, 2017).
Figure 8. Brennen, R. (2017) A set of dining toys.
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Emotional Design Theory
Figure 9. Desmet, P.M.A. (2002) A Basic Model of Product Emotion.
A similar model was earlier introduced by Donald Norman (2004) in ‘Emotional Design’. Emotional Design theory is based on the idea of 3 layers of a product’s characteristics: visceral design which represents the appearance of the product, behavioural design which represents the pleasure and effectiveness of use and reflective design which represents self-image, personal satisfaction and memories, the highest level of connection between a user and an object. The application of this theory can be analysed in Everyday Growing (Figure 10) by Juliette Warmenhoven. Everyday Growing exhibits miniature plants in complex vessels which resemble incubators, fish tanks, water-supply devices and music boxes (Frame Web, 2016). Exhibiting small botanical compositions inside big cartoon-like machines fulfils the visceral level. The behaviour design need is fulfilled as the user stays engaged and intrigued by the machine during the interaction. The idea behind this design is the admiration of a plant’s imperfect beginnings and its fragility which fulfils the reflective criteria.
Figure 10. Warmenhoven, J. (2016) Everyday Growing.
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Emotionally Durable Design Theory The idea of implementing multiple meanings in a product in order to sustain a deeper connection with the user was also successfully expressed in Emotionally Durable Design, theorised by Jonathan Chapman (2012). His book promotes the idea of creating emotionally provocative products that provide a deeper product experience and enhance our daily life in order to reduce consumption and waste. ‘It is time for a new generation of products that can age slowly and in a dignified way … [to] become our partners in life and support our memories.’ One of the main points of Emotionally Durable Design theory is embracing the ageing process of natural materials, which was beautifully executed in Paulina Neiser’s (2019) project. She designed copper, brass and bronze bathroom objects that change and become more beautiful over time as a result of their use and also due to oxidation. This process lets the user personalise their products, confronting the idea of products that are no longer ‘shiny and new’ and hence unworthy of use.
Figure 11. Neiser, J. (2019) Elance.
Material change and ageing in Design for Nutrition The purpose of this dissertation is to help the user integrate nutritious habits by applying a selection of the principles suggested above, however, a design solution which involves a material change due to a chemical reaction (such as oxidation) can be a tricky idea to sell. When it comes to designing products that allow a user to have a relationship with nutrition, is it important to recognise that users may be mistrustful of anything that changes due to chemical reactions, where food is involved. Based on the number of articles on the topic of the potential hazards of metal 22
leaching from cookware, it can be inferred that consumers tend to be cautious of any chemical reactions when it comes to their food and would tend to avoid any cookware products which might react with their food. However, mineral leakage from kitchen utensils can be extremely beneficial for our health. Cast-iron cookware is a very powerful example when it comes to durability, as cast-iron cookware produced in the 19th and 20th century is still suitable for use even now (Carroll, 2018). An American Dietetic Association study (Brittin & Nossaman, 1986) found that cast-iron cookware is able to leach some of its material into food. Based on this evidence, a product called the Lucky Iron Fish was designed by Canadian health workers in Cambodia (Brown, 2011). They produced fish-shaped cast iron ingots which were used to provide dietary supplementation of iron to anaemics and people with an iron deficiency. Thus, there is evidence that suggests that the use of objects as nutritional sources can be appropriate if the intent is clear to the consumer. Another instance of Emotionally Durable Design in use is the example of a person’s favourite cup with stains on it. In this case, the imperfections in the material are caused by chemical reactions with the tea, which makes the user more attached to the object due to the memories that these stains represent.
Figure 12. LuckyIronFish.com. (2020) Lucky iron fish. Figure 13. Ms.Homegrown. (2011) Stained tea cup.
To conclude, facilitation of a change in a user’s eating habits requires an intrusion into the user’s comfort zone, so a product created to alter a habit has to truly resonate with the user, otherwise they will resent the activity connected to it. This dissertation proposes to use the principles discussed in Chapter 2 (Design for Behaviour Change, Pleasure framework, Emotional Design and Emotional Durability Design) to create long-lasting positive habits. The designer must look beyond the master-slave relationship and create a mutual dependence effect, increasing the emotional involvement of the user, in order to prolong the life cycle of the product and stimulate the user to maintain a new habit. 23
Chapter 3 Chapter 3 will discuss personalised nutrition, a relatively new approach to diet and the reasoning behind this advice: human gut health. Based on scientific evidence, parallels will be drawn with ecosystems inside our body and ideas of Permaculture.
Personalised nutrition In a webinar on personalised nutrition, published by the British Nutrition Foundation (2019), Professor John Mathers of Newcastle University states that governmental campaigns which usually consist of simple messages like ‘5 a day’ have been relatively ineffective. He argues that a personalised approach would be much more effective in motivating individuals to change their eating behaviours. This argument is replicated in the UK-based research by MAFF which found that people tend to understand and follow personalised advice better when it comes to their health, compared to impersonal advice. Dieticians have reached an understanding that ‘one size doesn’t fit all’ and now promote the idea of a user-centred approach: personalised nutrition (Kearney & McElhone, 1999). A real-life example of this is Nourished (2020), which produces personalised supplements in the form of stacks of nutrients. The idea is that for a user it is hard to take 5-7 different capsules of vitamins and minerals daily. A lot of the drawbacks of taking supplements are avoided by using 3D printed supplements, such as forgetting to take the supplements, having to swallow large capsules, carrying a pill caddy filled with supplements or facing social stigma due to taking medication in public. However, the extent of personalisation of the product is limited; it is based on a short survey which provides a limited customisation of the product. The user can pick an area in which they would like to focus, such as improving their memory, immunity or lowering their stress levels. This approach is based only on the user’s desires rather than any scientific evidence of their body's needs, such as a specific vitamin or mineral deficiency.
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Figure 14. Nourished (2020) Personalised stacks of 7 supplements.
Nevertheless, Nourished provide the user with a better alternative to traditional supplements for a number of reasons. There is evidence (Harvard Health, 2015) that suggests that dietary supplements in the form of pills are not able to provide the user with nutrients that are as good as the nutrients provided by natural foods. Supplements can also be dangerous for the functioning of the liver when taken too regularly for prolonged periods. In this regard, vitamins by Nourished (2020) are more effective and are safer for the user because they are produced in a form of a gummy sweet which is easier for the digestive system to process than a pill. There is also an argument that traditional dietary supplements lack a connection between the content and the form. The connotation of sickness is so strongly embedded in the form of the pill that when the user takes the supplements, they perceive themselves as sick rather than being empowered by their nutritional choices. Neo_fruits designed by an Israeli design graduate, Meydan Levy (2019), reimagines the shape of supplemental pills by producing ‘a food of the future that considers shape and content as critical for the eating experience.’
Figure 15. Levy, M. (2019) Neo_fruits.
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Importance of the gut Later in the same webinar (2019) Professor Timothy Spector of King's College London discusses the role of the flora of the gut in humans. He points out that the gut flora is responsible for ⅔ of the body's immunity. Our digestive system is also closely connected to our nervous system, which is responsible for our mental health. The gut flora is extremely important for personalised nutrition because it houses billions of microorganisms that digest the nutrients people consume. In the webinar it was noted that each individual responds differently to food. Some people can process some nutrients more efficiently than others, because their bacteria are more effective. In her interview (Bethune, 2015) Giulia Enders, the author of a popular book Gut: the most underrated organ, points out that an overweight person can be healthy or unhealthy depending on the diversity of their microbiome. People with various health problems tend to have a small number of species in their gut. She compares the flora in the gut with that of a forest: ‘It's really an ecosystem; diversity makes it more resilient.’
Figure 16. Enders, J. (2015) Species inside of our gut.
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Parallels between Permaculture and nutrition If designers were to use the model of the digestive system being like an ecosystem, the theory of Permaculture can be applied in the design process. ‘Permaculture is a set of design principles centred on system thinking, simulating, or directly utilising the patterns and resilient features observed in natural ecosystems’ (Chapman, n.d.). By using the principles of Permaculture and the ideas of personalised nutrition, this dissertation intends to draw parallels between people’s ecosystem and ecosystems that people take care of outside of their bodies, such as in their house or in their garden.
Figure 17. The Seedling at Sagada (2019) Permaculture principles by David Holmgren.
A series of design projects which use the principles of Permaculture will now be discussed.
Spirulina The first example is the graduation projects by two young British designers: project Spirulina Society by Anya Muangkote (2020) and Spira by Rob Russell (Aouf, 2019). Both of the products enable their users to cultivate their own natural superfood, Spirulina, hence reducing consumer behaviour and dependence on supplements. The benefits of Spirulina can be observed in Figure 19, it is believed to be the most nutritious plant on the planet.
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Figure 18. Russell, R. (2019) Spira.
Figure 19. Beheshtipour, H., et al. (2013) Therapeutic effects and nutrients of microalgae.
The Spirulina Society (Muangkote, 2020) is an open-source project which provides the user with all necessary information, including the design specifications of how to build a bioreactor or how to take care of a culture of algae, enabling the user to cultivate as a hobby and hence become healthier. There is evidence which suggests that reframing activities that facilitate a healthy lifestyle as hobbies or DIY projects is a key feature of Design for wellbeing (Ipsos MORI, 2020). This idea correlates with ‘Observe and interact’ - the first principle of Permaculture (Holmgren, 2002).
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Figure 20. Muangkote, A. (2020) Spirulina Society.
The ‘Catch and store energy’ application of Permaculture (Holmgren, 2002) is reflected in the user's relationship with the culture of Spirulina: providing it with fresh water, light and care. ‘Obtain a yield’ reflects the equality in the relationship between the user and the product, where the user gets beneficial effects in return for their care. ‘Use and value renewable resources and services’ and ‘Create no waste’ (Holmgren, 2002) are also applied in these inventions since by harvesting their own Spirulina, the user is able to cut down on the amount of food they need to consume, and therefore reduce their environmental imprint.
Cone The principles ‘integrate rather than segregate’ and ‘use small and slow solutions’ (Holmgren, 2002) are especially useful when it comes to nutrition as eating patterns are part of a routine which is hard to change. An application of a small integrated change in an eating routine can be seen in a project titled ‘Cone’ designed by the successful British design consultancy RODD (2021). The studio’s research shows that users tend to claim to lead a balanced diet, however consume much larger portions than advised. ‘Cone’ is a simple solution for measuring portions while cooking.
Figure 21. RODD (2020) Cone - Divide equally collection.
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Zoe ‘Design from pattern to details’ and ‘Apply self-regulation and accept feedback’ (Holmgren, 2002) can be observed in a project called Zoe, which consists of home tests and sensors accompanied by an app which provides the user with a unique personalised dietary advice analysing the food responses of the user. Zoe derives from the Predict study, discussed in a webinar on Personalised Nutrition by British Nutrition Foundation (2019), led by Professor Timothy Spector, which ‘investigates individual nutritional responses to normal meals in order to predict personalised food responses based on individual characteristics, like the bacteria in your gut.’ The analysis produced by the app allows its user to take responsibility for their nutrition and accept feedback about personal nutritional responses, which in turn enables the user to choose foods that improve their long-term health based on the professional advice generated by the app (joinzoe.com, 2020).
Figure 22. JoinZoe.com (2020) ZOE - How it works?
In the next chapter the dissertation will outline key features for a nutritional design solution, based on the links with Permaculture that were discussed above.
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Chapter 4 This chapter outlines a proposal by suggesting four key principles of design solutions for nutritional and mental wellbeing. However, it is also discussed whether it is advisable to experimentally intervene with one’s own health.
Key principles of designing for nutrition and mental health 1. Framing healthy eating activity as a hobby or a DIY project In Chapter 1, the need for reframing of healthy eating was identified. Multiple experts suggest using DIY techniques in managing nutritional and mental wellbeing. Proposing alternatives to bad eating habits caused by emotional stress during the lockdown, Barbel Knauper, Professor and Director of Health Psychology Laboratory at McGill University in Montreal (Ipsos MORI, 2020), suggests that people should ‘express their emotions by making something, such as an art project, ..., baking something, ... gardening or writing,’ she said. Producing nutritious alternatives for themselves and their family, the user can significantly increase their pleasure in the process of eating healthily. Claus Vogele, Professor of Clinical and Health Psychology, and Annika Lutz, Postdoctoral Researcher in Clinical Psychology at the University of Luxembourg recommend ‘paying attention to the taste and the experience of eating and make it a special occasion’ (Ipsos MORI, 2020).
2. An empathetic partnership In Chapter 2, the idea of products that become our partners in life and support our wellbeing were expressed. When Chapman (2014) describes the ideas of Emotional Durability Design, he encourages the designer to create products as if they have ‘minds of their own’ and aim to stimulate the user to interact with the product. This relationship with the product would enable the user to create long-lasting positive habits. By creating a scenario in which the product is ‘alive’, the designer can ensure that the user maintains lasting habits because of the empathetic relationship that the product provides.
3. A personalised approach In Chapter 3, a personalised approach to nutrition was discussed. It became evident that a person’s routine and the food response of gut flora are unique to the extent where the product or a service produced to facilitate the healthy eating of the user must be extremely flexible and customisable.
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In this sense the designer becomes the creator of the environment, which could be an open-ended system or a construction kit, for safe and informed experimentation. This idea correlates with the main message from an article titled ‘Reframing health to embrace design of our own well-being’ (Dubberly et al., 2010): ‘Imagine patients as designers—conducting billions of tiny selfexperiments, prototyping their own wellbeing. That’s the essence of a selfmanagement approach to health.’
4. Taking care of inner ecosystems by caring for outer ecosystems As discussed in Chapter 3, in order to maintain nutritional as well as mental wellbeing, the user needs to take care of the ecosystem inside them: their gut flora. This goal can be reached by treating it as a metaphorical forest/garden (Bethune, 2015) where the diversity of species and constant nourishment are essential. This idea can be manifested in a product which enables the user to care for their gut flora by caring for a small ecosystem within the user’s living environment. This could for example be a small plant, which is able to be cared for, but simultaneously provides the user with nutritious and therapeutic effects.
Should the user be encouraged to intervene with their own body?
Figure 23. [Un]Well (2020) Using breast milk as a supplement for bodybuilders.
The idea of cultivating one’s own nutrients intersects with biohacking or DIY biology, which is an incredibly broad area that represents a wide variety of activities ranging from experiments on cultures like yeast, scoby or algae to tracking one’s own behaviour such as sleep or diet (Samuel, 2019). However, biohacking can be taken to extremes such as drinking breast milk in order to self-treat prostate cancer. 32
A controversial Netflix documentary series titled ‘[Un]Well’ (2020) shows how people manage their health by using alternative medicine and how these choices can be rather questionable. The episode (Bulking up with breast milk, 2020) which discusses the use of breast milk was particularly important for this investigation as one might assume that breast milk is the most nutritious substance in the world. However, the context is important and according to scientific evidence, it is only beneficial for babies. Breast milk would not be useful as a dietary supplement and can contain dangerous substances such salmonella if purchased on the Internet. Another episode (Fasting, 2020) explores the nutrition trend of extreme fasting which has promising potential to heal chronic illness like diabetes. However, the documentary also shows vivid examples of how fasting can lead to extreme medical conditions or fatality when not properly managed by the user. This documentary series has contributed to this investigation by illustrating the danger and responsibility that comes with managing one’s own health and using natural but non-mainstream solutions. This leads us to a fifth principle:
5. Design responsibly and safety The responsibility of designing solutions that are both safe for the user and the environment always falls on the designer. Creating a product that has a direct relationship with the user’s food or enables the user to cultivate their own nutrients demands an especially high level of awareness of possible risks. In order to prevent extreme user behaviour, it is crucial to effectively inform and limit the user. They should feel empowered by making their own nutritional choices, however, any interventions in health should always be based on scientific evidence and be supported by professional analysis as can be observed in the Zoe project discussed in Chapter 4.
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Conclusion To conclude, it is important to refer back to the initially identified user need, namely that users are falling into unhealthy eating patterns which are caused by the disruption of their routine during the lockdown and associated related stress. The investigation into the causes behind people’s reluctance to eat healthily has perhaps identified the end goal of design for nutrition, which is to create an object which brings pleasure and motivation to living healthily. The original aim of the investigation was to find a way to design for a change in the user’s nutritional routine in order to improve their overall wellbeing. The driver of the research was the importance of the connection between the digestive and nervous systems in the human body. During the investigation the importance of an emotional connection which is embedded into a product for nutritional health was identified. The idea of building a relationship with a product which provides nutrients in order to boost a product’s therapeutic effect was also one of the key findings of this dissertation. The theory of Emotional Durability and Pleasure Framework paint a picture of users and products flourishing together within long-lasting empathetic partnerships. As trends for remote work and social isolation have dramatically increased due to lockdown, the need for physical and emotional engagement with products has increased and in order to compensate for the lack of social interaction, users could focus on new hobbies and nutritional DIY projects. So how can we design for nutritional and mental health wellbeing? A good starting point is to follow the principles outlined in Chapter 4, whilst being aware of the potential drawbacks of user’s self-intervention and understanding that we as designers have a responsibility to support safe use, as per the fifth principle. This dissertation is the response to a brief which asks designers to create an impactful product at the intersection of nutrition and mental wellbeing. It proposes creating a product which enables the user to care for their gut flora by caring for a small ecosystem within the user’s living environment. This would provide the tools for the user to discover their unique nutritional potential. Such a product and the activity it facilitates would provide comfort to the user during their transition to a healthier lifestyle.
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