UMAI by Yi-Hong Chou

UMAI

Wheelchair Accessible Kitchen Unit

by Yi-Hong Chou

ÂŠ2016 Yi-Hong Chou

A thesis submitted in partial fulfillment of the requirements for the degree of Master of Industrial Design School of Design Pratt Institute

May 2016

ACKNOWLED GMENTS Without the support and expertise of Professor Katrin Mueller, the conception and development of this thesis would not have been possible. Her knowledge of concept development, product design and research served to give a foundation and meaningful depth to this thesis. I am truly thankful for her patience as an advisor and her enthusiasm that motivated me to complete this work. I would like to thank my classmates, especially Dawn Moses, Dayna Mailach and Darrien Tu. Your precious comments helped me improve my design and your support helped me went through this thesis year. I would like to thank Meg Johnson for her continuous assistance with providing useful insights and feedbacks throughout my research process. I would like to thank Carole Herbster for her kindness of having an interview with me in the beginning of this thesis. Her experience provided me with useful information on settle down my thesis topic. I would like to thank Natalia Mendez for agreeing to participate in my research and be a participant for testing my prototype. Without her assistance, I might still be looking for participants. I would like to thank all the participants of my study, for your willingness to participate. I am truly indebted. Most importantly, I would like to thank my family. Without their support and encouragement I could not finish this work.

CONTENTS Declaration Dedication Acknowledgments

CHAP TER 1 INTRODUCTION 1.1 Introduction 1.2 Understanding of Spinal Cord Injury 1.2.1 Demographics 1.2.2 Spinal cord injury level 1.2.3 Symptoms of SCI level 1.3 Difficulties for Wheelchair Users 1.4 Kitchen for Wheelchair Users 1.5 Design Goal

CHAP TER 2 RESEARCH

2.1 Primary Research 2.1.1 User Interviews 2.1.2 Cooking Habit Survey 2.1.3 Simulation Exercise 2.1.4 User Observation 2.2 Secondary Research 2.2.1 ADA Design Standard 2.2.2 Kitchen Layout Design Method 2.2.3 Accessibility of Americaâ&#x20AC;&#x2122;s Housing 2.2.4 Evaluation of Universal Design Kitchen Features

CHAP TER 3 CONCEPT DEVELOPEMENT 3.1 Problem Specified and Design Opportunity 3.2 Concept Generate and Development 3.2.1 Minimise Working Triangle 3.2.2 Customized and Multifunction

3.3 Concepts Developing and Prototyping 3.3.1 Kitchen Unit 01 3.3.2 Kitchen Unit 02 3.3.3 Kitchen Unit 03 3.3.4 Kitchen Unit 04

CHAP TER 4 FINAL DESIGN

4.1 Final Design Solution and Features 4.1.1 Magnet Guiding System 4.1.2 Easy Installation 4.1.3 Knee Space and Height Adjustable

CHAP TER 5 CONCLUSION

5.1 Futher Development 5.2 Conclusion

BI BLIO GRAP HY APPENDIX

88 89

CHAPTER ONE

Photography by Theen Moy

| introduction

Photography by EasyStand

1.1

I NT ROD UCT ION

I was born able-bodied and did not experience any kind of physical difficulty in my life. Being able to walk, talk, see and listen is such a normal thing to me, but there are people born with disabilities and experience any kind of inconvenience every day. Living like a normal person has become such an unaffordable wish for them. I think everyone deserve the right to enjoy every part of the convenience that the modern world has provided. Thus, as a designer, I think I have the responsibility to help change the world through design, and helping the people with disabilities is definitely the first step in achieving that goal. Through this thesis, I wish to reduce the gap between the world and the people with disabilities. When talking about disabilities, wheelchair users are such a group that everyone would think of. The wheelchair is so obvious that make people think of disabled immediately. We see the wheelchair signs at disabled parking spaces, public accessible toilets, elevators and some entrances. The challenges for wheelchair users are also easy for everyone to imagine, such as maneuvering oneself through different places, climbing stairs, etc. According to United State Census Bureau, in 2010, there is roughly 30.6 million individuals age 15 and older (12.6%) had limitations associated

with ambulatory activities of the lower body including difficult walking, climbing stairs or using a wheelchair, cane, crutches, or walker. Within this group, 3.6 million people (1.5%) use a wheelchair.[1] That means every 100 people, there will be one person using a wheelchair. However, the percentage of seeing a wheelchair user on the street might be surprisingly lower than that. The place we have been living in is still not fully wheelchair friendly, yet. This would apply to both public place and private space, as the house we live in. Base on the survey done by the multi-disciplinary research team at U.S. Department of Housing and Urban Development Office of Policy Development and Research, the percentage of all housing units that are livable for individuals with moderate mobility difficulties is 3.76%, and units with a critical feature for wheelchair accessible is only 0.15%.[2] In addition, the expert interview which had conducted for this survey noted that the kitchen is an important part of the accessible house and, similarly to the bathroom. This thesis study the critical factors of an accessible kitchen for wheelchair users and through a series of the design process, come up with a design solution of giving accessibility to wheelchair users who have less kitchen space.

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1.2

UNDERSTANDI NG OF SP I NAL CORD I NJURY

Approximately 12,500 new spinal cord injury cases happen each year in the United State. According to the United State Census Bureau, there are nearly 3.6 million people using wheelchair in United State, which is about 1.5% of the whole population at 2010.

DEMOGRAPHICS [1.2.1] Spinal Cord Injury (SCI) is refer to any kind of damage that caused direct trauma to the nerves, bones ,soft issues or vessels surrounding the spinal cord. This would lead to the loss of individualâ&#x20AC;&#x2122;s mobility and feelings. Base on different injury level, people with spinal cord injury will be using assistance tools to help them with mobility needs, such as canes, walkers, crutches or wheelchairs. Spinal cord Injury may mainly result from traffic accidents, falls, acts of violence( primarily gunshot wounds), and sports/recreation activities. Other may also caused by diseases such as polio or spina bifida (a disorder involving incomplete development of the brain, spinal cord)

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NEUROLOGICAL LEVEL AND EXTENT OF LESION

45%, Incomplete Tetraplegia 21%, Incomplete Paraplegia 20%, Complete Paraplegia 14%, Complete Tetraplegia

ETIOLOGY

38%

30%

14%

Vehicular

Falls

Violence

Sports

5% 4%

Others

Medical/Surgical

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SPINAL CORD INJURY LEVEL [1.2.2]

The spinal cord injury are categorized into different levels based on the damage of different spinal cord. The injury levels do not always correspond to the name of vertebral segments.

The spinal cord is a long series of nerve cells that serves as an information transmitter between the brain and body. The spinal neuronal cell bodies are encased in longitudinally oriented spinal tracts (bony vertebrae) which offer some protection and divided into vertebral segments. There are 7 cervical (neck), 12 thoracic (chest), 5 lumbar (back), and 5 sacral (tail) vertebrae. Each segment is named by the letters and numbers correspond to the location. (i.e. C1 refers to the first vertebra in cervical area) All these vertebral segments then composed the spine. The spinal cord is divided into â&#x20AC;&#x153;neurologicalâ&#x20AC;? levels, defined by the part of the body which each spinal cord control. The spinal cord has the same naming system as the vertebrae. Note that the name of neurological segments are not always the same as the name of vertebral segments. (i.e. C8 nerve roots exists between C7 and T1 vertebra; as there is no C8 vertebra) The Spinal Cord Injury (SCI) level is corresponding to each of the spinal cord which is damaged. The spine starts with the cervical part from the top. The first and second cervical segments are connected with the head. It has 8 nerve roots in total (C1-C8). Cervical cords C1-C7,

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are named according to the vertebra above which they exit, while the Cord C8 stands for the nerve roots exits between C7 and T1 vertebra. The cervical cord innervates the deltoids (C4), biceps (C4-C5), wrist extensors (C6), triceps (C7), wrist extensors (C8), and hand muscles (C8-T1). Next is the thoracic cord with 12 distinct nerve roots (T1-T12) which exit between 8 vertebra segments those have a rib bone. (T1 cord correspond with T1 vertebra, while T12 cord is located at the T8 vertebra.) These 12 nerve roots control the intercostal muscles and associated dermatomes. Following is the lumbosacral cord which consists of 5 nerve roots (L1L5). The cord starts at T9 vertebra segments and ends at L2 segment. Damage below L2 generally does not interfere with leg movement, but it can lead to weakness. The spinal cord itself ends at this segment. The spinal cord each innervate different section of skin areas called dermatomes. Similarly, each cord innervate a group of muscles called a myotome. By systematically examining these demoatomes and myotomes, one can determine the affected cord segments. [4][5]

| TYPES OF SPINAL CORD INJURIES

COMPLETE SPINAL CORD INJURY

CERVICAL NERVES

The term of complete injury means that a person with no function or sensation below the primary injury level.

Diaphragm Deltoids Biceps Wrist extensors Rotates arm Triceps Bends fingers

C2 C3 C4 C5 C6 C7

THORACIC NERVES Tetraplegia

Paraplegia

Spread fingers Chest muscles Abdomical muscles Muscles in the back

T1 T2 T3 T4 T5 T6 T7

INCOMPLETE SPINAL CORD INJURY

T8 T9

Incomplete injury refers to a person with spinal cord injury that still remain some function or sensation below the primary level of injury. One with incomplete injury might be able to feel parts of the body that can not be moved, or may a more functioning on one side o the body than the other.

T10 T11 T12

LUMBAR NERVES Hip muscles Thigh muscles Knee muscles Foot muscles

L1 L2 L3 L4 L5

SACRAL NERVES Bladder and bowel Sexual function

S1 S2 S3

Tetraplegia

Paraplegia

S4 S5

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SYMP TOMS OF SCI LEVEL [1.2.3]

Injury level from C1 to C4 is the most severe level of SCI. This level of injury is usually refer to “Tetraplegia” or “Quadriplegia” which refers to the loss of motor function of the neck, arms, trunk, legs as well as pelvic organs. The neck is the part which he or she could generally move. Some individual with these injury level could control some adaptive devices with the chin or the breath, however, most would need a caregiver for most of the daily needs. Individual with SCI level of C5 would remain some ability, but possibly weak, to control the deltoids and biceps muscles. The wrist and fingers would still be paralyzed. People with C5 could hold objects, comb their hair with the help of assistive devices, and with some other help they are able to dress their upper body. However, they still rely on caregiver’s assistance for other daily tasks, such as transferring from bed to chair, bladder/bowel management, as well as with bathing and dressing the lower body. In this level of injury, people can drive a vehicle equipped with adaptive tools. If the SCI level is at the C6, individual will be able to achieve wrist extension to grasp objects. Some people are able to transfer themselves with the help of transfer board. People with C6 started to rely on themselves more with their daily needs. They can operate a manual wheelchair with grip attachments. People with C7 have better function of their upper extremity hand, triceps and longer finger extensors. The arm function is greater in this level, but the function of hand and fingers are still being limited. People in this level could start to write, type, answer phones and use computers with or without the help of some assistive devices. For people with C8, they can flex their fingers, allowing them a better grip on objects. They can take care most of their daily needs on their own. Thoracic Paraplegia are refer to people with T1-T12 SCI level. They have full control of their upper extremities and are functionally independent. From T2-T12, they are able to walk a short distance with the help of braces, a walker or crutches. People with sacral or lumbar paraplegia (L1-L5;S1-S5) can be functionally independent in all needs. Most would rely on manual wheelchairs, but could learn to walk for a distance.

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In general, the higher on the spinal cord the injury occurs, the more dysfunction the person will experience.

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1.3

DI FFICULT I ES FOR WH EELCHAI R USERS

For wheelchair users, there are a lots of difficulties that they need to deal with everyday. Following are some examples of the issues that would cause wheelchair users much effort and time to overcome.

MOBI LI T Y â&#x20AC;&#x153;Wheelchair has become a part of my bodyâ&#x20AC;? is said from a lady that I had interview with. Wheelchair surely do become one part of their body. Starting from the early morning, they rely on their wheelchair to perform different kinds of tasks. Going from bed room to living room and to bathroom, it all depends on their wheelchair. To some degree, the wheelchair has bonded to their body and turn into their legs. They complete most of the works in their wheelchair. However, unlike legs, there is still limitation to the wheelchair. One of the major problem of wheelchair is that it is hard to overcome different types of terrain. Sand, puddles, muddy are hard to get over using a wheelchair. Among all of these, climbing stairs might be the most common and most challenging task for all the wheelchair users. Designers have spent a lot of time trying to figure out solutions and came up with a lots of different wheelchair designs to solve this problem, but not yet has a successful solution for this issue.

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WHEELCHAIR ON DIFFERENT TERRAIN

W E AT H E R The weather is another issue that has been brought up during the interview. Some wheelchair users as quadriplegics have lost the ability to control their body temperature which make it difficult for them to stay outside in the sunshine due to overheat. Umbrellas are the most common solution for this issue. However it is hard for wheelchair users to maneuver their wheelchair and using umbrella at the same time, even with umbrella holder. The other condition which would need to use the umbrella is during a raining day. The problem of using wheelchair in raining day has cause a quite big problem for wheelchair users. Umbrella, rain coat, rain poncho are some other solution to these weather condition. The umbrella could easily caught the wind in the rain and produce a force to stop the wheelchair from moving forward. The rain coat and poncho cover the entire wheelchair which solve the problem of strong wind but could be easily caught by the wheels and causing some more dangerous accident for wheelchair users.

USING UMBRELLA IN WHEELCHAIR

ACC ES S I B I LI T Y The accessibility issue has two different level, private and public. The private level of accessibility means the interaction between a wheelchair user and their own private environment, such as their home. In this kind of space, they have the full control to make any changes and decision which would help them be more comfortable doing daily tasks. They could change the height of the desk, bed, they could make the door bigger for wheelchair or they could easily get any of the tools they need ed to perform particular task. The public level of accessibility for wheelchair users would then involve some more complicated factors, including laws, policy or economic factors which they do not have the right to make any change to overcome difficulties. The wheelchair users need to force themselves to adapt to the public environment. They need to figure out their own solutions to any kind of difficulty. TRANSFER FROM WHEELCHAIR ONTO TOILET

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1.4

KI TCH EN FOR WH EELCHAI R USERS

In a wheelchair friendly house, the kitchen is as important as the bathroom. Being able to perform the cooking activity has a positive enhancement to wheelchair users’ mental confidence.

Kitchen plays an important role in wheelchair user’s house, it is one of the warmest room. Thomas Jefferson once wrote that if you really want to understand the workings of a society, you have to “look into their pots” and “eat their bread.” While a wheelchair user is trying to cook in a non-adapted kitchen, lots of issues start to occur. The tradition kitchen was designed for able-bodied people, therefore the features in the kitchen are not friendly to wheelchair users. The height of countertop is easy for people to use while standing, not for people to use in seated position. High cabinets are designed to utilize the space efficiently, but it is hard to use them while they are over your reaching range. Wheelchair plays the role of legs for wheelchair user, they need it to move around in the kitchen. An able-bodied person is able to get closer to the countertop while

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standing, however, the wheelchair would stand between the countertop and wheelchair user which make it hard for them to get close to the countertop and do the cooking. Under this circumstance, the cabinets under the sinks, cooktops or countertops would cause problems for wheelchair users to cook. Furthermore, with more serious spinal cord injury, a individual would lose part of the hands function, causing weak griping and usage of hand muscle. The limited kitchen space also causes the problem for wheelchairs to move in the kitchen. The universal design kitchen solves a lot of these issues above, but having a wheelchair friendly kitchen requires an amount of budget which might not be easy for wheelchair users since they need extra money for medical treatment and it is harder for them to find a decent job to cover the spending.

1.5

DESIGN GOAL

How can design help wheelchair users to cook easier and more efficient in a small non-adapted kitchen?

As an industrial designer, I am always interested in the field of universal design. I believe design could make the world a better place. This is the core of this project and the starting point of applying my design skills in real world issues. In most cases, it takes a certain amount of money to build a wheelchair friendly kitchen and requires a huge construction. In order to cook in a non-adapted kitchen, wheelchair users tend to force themselves to adapt their own kitchen. However, there are still some issues that are difficult to solve, including reaching high cabinets, getting closer to the counter without working sideways, moving around the kitchen, etc. Thus, this project focus on improving the kitchen accessibility for wheelchair users, make it easier and more efficient for them to complete the cooking tasks.

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CHAPTER TWO

Photography by Markus Spiske

| research

2.1

P RIMARY RESEARCH

The spinal cord injury is categorized into different levels based on the damage of different spinal cord. The injury levels do not always correspond to the name of vertebral segments.

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USER INTERVIEW [2.1.1] The interviews were conducted through all email, phone calls and conversion in person. Interview subjects include more than 6 people, all living in a wheelchair now. The injury level of each of them are different and the time they have spent in the wheelchair are also different, from 1 year to 50 years. This diversity of interview subjects provides me a wide range of points of views. Several issues have been brought up during the interview. The first issue is about mobility. Some of them are living in places that rely on cars to commute instead of public transportation. In that case, finding a parking space which is big enough for them to get out and use the wheelchair has become a problem. The second issue is about the weather. During raining day, it is hard for them to use an umbrella and push themselves in a wheelchair. Although there is umbrella holder to help them with the umbrella, however, it is not strong enough in most of the time. Next is the issue while transfer oneself from a wheelchair onto other places. When using the toilet, getting on the bed or getting

Meg Johnson

on to chairs would need the wheelchair user to push himself/herself up and move the body from the wheelchair onto other places. The tool that most of the users use is the transfer board , a wooden or plastic made rectangle shape board which would be placed between wheelchair and the surface they are moving toward, forming a bridge to help them transfer themselves easily. When they are out there without a transfer board, it would take them a lot more effort to do it. A soft surface as a bed provide weaker support when they are trying to push themselves up would also make it harder for them to complete the transfer task. For wheelchair users, the more time they spent in wheelchair, the more time they spent on doing the same tasks again and again and begin to develop their own skills and tips for a particular task. Thus, for people who have been in the wheelchair for a long period of time, the issues and problems that were bothering them would have become just an ordinary task for them as for other non-wheelchair users.

Carole Herbster

Natalia Mendez

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COOKING HABIT SURVEY [2.1.2]

â&#x20AC;&#x153; Being able to do my own cooking makes me feel more independent â&#x20AC;&#x153;

The survey was conducted through the internet by 17 wheelchair users. This survey focuses on the activities and behavior of each participant while cooking in their kitchen. The results are shown in the infographic below. The participants are mostly in their middle age, and half male, half female. They could be considered as confidential and familiar with using wheelchair since most of them have been using wheelchair more than 3 years. The majority SCI level is from T6-T12, usually refer to paraplegia. They remain normal upper-body movement and are able to

keep a balance while in seated position. As the infographics shown, 70% of the participants cook every day, at least one meal per day. Over half of them do not have an adapted kitchen which is mostly due to the insufficient budget for renovating the kitchen. The majority of the participants believe that a countertop embedded with most the equipment needed for cooking could benefit them to manage the cooking activities. [Demographics of the survey is included in appendix]

| BEH AVI OR I NFORMATI ON

70% cook every day

87% feel more independent if they are able to do the cooking on their own

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54%

82%

would like a simple cooking counter which could be easily installed, equipped with most of the tools you need for cooking in order to save you from moving around in the kitchen

do not have an adapted kitchen

54% would have a cutting board on their lap

76% would carry items while moving around in the kitchen

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THROWI NG T R A SH U SI N G SI N K TRANS FER I T E MS U SI N G C U T T I N G B OA R D

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| A DD I N GR E DI E N T S I N TO P OT

SIMULATION EXERCISE [2.1.3] The simulation exercise is an important step for me to understand the user group that I am designing for. The exercise went through all precess for making curry, starting from taking out the needed groceries, seasonings and laid them out on the counter. This move helps me to cook more efficiently without moving back and forth between the cabinet and counter. The height of the counter was a little bit too high for me to cut groceries on it, thus I needed to have a cutting board on my lap in order to have a more proper height. However, the one thing that bothering me was the armrest of my wheelchair. The armrest of my wheelchair is fixed. I could not flip it back to have a bigger cutting board on my lap and could not get the comfortable working space for my arm either. During the cooking process, more and

more problems arose. When it involved getting utensils, plates or throwing out the trash, I need to move around in the kitchen. Moving around in the kitchen was the major problem for me. Not only because the kitchen space was small for the wheelchair, but also my hands were dirty because of the food preparation and once I need to push myself to another corner of the kitchen, I had to wash my hand in order to keep my handrail clean. When I was trying to put grocery into the pot, I found out that it was easier to have the pot on my lap and throw things into it because of the proper height and better vision. However, once it became heavier, it was more difficult to lift it up and put it on my lap. So I needed to raise my arm and shoulder in order to pour things into the pot while it was on the stove.

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USER OBSERVATION [2.1.4] The observation is based on a video clip â&#x20AC;&#x153;Day in the Life: Kitchen Mobilityâ&#x20AC;? from Magee Rehab Hospital. In this video, it demonstrates the cooking skills using the wheelchair, including organizing grocery, food preparation process, using kitchen tools and some other techniques in the kitchen. Besides the information and skills that video showed, I recorded the whole cooking process and break down into steps. I then put all the information into a 3D diagram showing the route, steps, stop location and the reaching height that he went through in the video. From this diagram, we can see that he spent most of his time around the cooktop and sink/counter. The explanation for this could be

traced back to the beginning of the video while he started the cooking process by gathering all of the tools he needed and bring them to the counter. The time that he had to maneuver in the kitchen was the time while he needed some plates, utensil and the plastic bag that he did not get at the first time. The other finding from the diagram is the reaching height for him stayed around the same height of the counter and his lap. There was only one time that he had to reach higher than his body to get a plate from the higher cabinet. This has a lot to do with the way he organizes his kitchen. He has most of his items storage in the lower cabinet.

CABINET COOKTOP

REFRIG CABINET

CABINET

SINK/COUNTER

H Work igher ca bn W in Low orking o g on co it er ca unte n bnit lap r

3D MAP OF KITCHEN USAGE IN WHEELAHCIR

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Organizing

17 Take out container from lower cabinet 18 Take out knife from drawer

Put the basket of grocery on the lap

Push the wheelchair into kitchen

Put grocery into refrigerator and cabinet

19 Take out plastic bag from drawer 20 Put the plastic bag into sink as a trash bag 21 Take out a plate from higher cabinet 22 Put the plates on the counter

Cooking

23 Put the grocery on cutting board

Put a cutting board on the lap

24 Start cutting the grocery

Take out the ingredient from refrigrator

25 Put the cut grocery onto the plate which

Put the ingredient on the cutting board

Take out some seasoning/ingredient from

26 Take out a plate from lower cabinet

lower cabinet

27 Turn on the oven and set the temperature

Transfer the ingredient with them on the lap

28 Put the salmon on the lap

Put the ingridient on cooking counter

29 Add seasoning to the salmon

is on the counter

30 Put the salmon into the oven

11 Take out container from lower cabinet

31 Mix the salad on the lap

12 Transfer seasoning from counter to counter

32 Put back the unused ingredient into refrigrator

13 Put a bowl on the counter

o k i n g cabinet 33 Take platesC ofrom

REACHING HEIGHT

10 Wash the grocery

HIGH

14 Add souces into the bowl 15 Put the bowl in the sink

O rga n i z i n g

9 Put the ingridient on cooking cou Put aonto cutting board the lap which is on the counter theonplate 34 Put the4salad

Put the basket of grocery on the lap

Push the wheelchair into kitchen

Put grocery into refrigerator and cabinet

Take out the ingredient from refrigrator

Wash the grocery

Put the ingredient on the cutting board

Take out container from lower cab

Transfer seasoning from counter

Put a bowl on the counter

Add souces into the bowl

Put the bowl in the sink

Mix the souce inside the sink

Take out container from lower cab

Take out knife from drawer

Take out plastic bag from drawer

Put the plastic bag into sink as a

Take out a plate from higher cabi

Put the plates on the counter

Put the grocery on cutting board

Start cutting the grocery

Put the cut grocery onto the plate

Take out a plate from lower cabin

Turn on the oven and set the tem

Put the salmon on the lap

Add seasoning to the salmon

Put the salmon into the oven

Mix the salad on the lap

Put back the unused ingredient in

Take plates from cabinet

Put the salad onto the plate whic

Take the salmon out of the oven

Put the salmon onto the plate

35 Take the salmon out of the oven

16 Mix the souce inside the sink

onto the plate 36 Put the7salmon Take out some seasoning/ingredient from lower cabinet

LOW

Transfer the ingredient with them on the lap

COOKTOP OVEN

22 11 18 19

17 4

27 30 29 12 23 31 28 15 16 24 25

35 36 34

20 10 14 13

32 3

5 6

SINK

REFRIG

21 7 33

2D MAP OF KITCHEN USAGE IN WHEELAHCIR

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P REPARI NG I T EMS At the beginning, he gathers the ingredients, groceries, tools that he needs for the cooking.

WORKI NG ON LAP Instead of working on the counter, he put a cutting board on his lap and do the preparation on it.

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USI NG SI NK Due to the lack of space under the sink, he washed the groceries by using the sink side way.

REACH I NG H IGH ER CABI NET There are some plates being storage in the higher cabinet where he needs to reach high above to get it.

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USER OBSERVATION

The second observation is base on another wheelchair user who do not have an adapted kitchen, either. For this wheelchair user, he did not work in his kitchen, instead, he has a desk outside of his kitchen where he did most of his cooking activities. The desk he used was a normal and simple one, however, the desk provided him a space for him to wheel into and to get closer to the working area. He traveled a few times during the cooking process. He went back to his kitchen for spaghetti sauce, jar opener, pot and for using the sink, microwave, oven. We could see that the times while he need to wheel back to the kitchen are the times when he needs to use the features that are larger and more difficult to put on the desk. He does

not have any storage space of cabinet closer to his desk which makes him has to go back to the kitchen and get the items from there. He also utilizes the cutting board on his lap while cooking. He completed a few tasks on his lap, including pouring the meat from the frying pan into a container, opening the jar with jar opener machine, transferring the cooking items and mixing the ingredients. One thing that caught my eye was that he did not cut the vegetables on his lap as most of the wheelchair users that I found would do, he did it on the desk instead. I suppose it is due to the size of the knife he was using and the arm rest of his wheelchair which made it harder and more dangerous to do it on the lap.

COOKTOP CUTTING BOARD TRASH CAN

SINK

REFRIG

OVEN

COOKTOP

MICROWAVE

3D MAP OF KITCHEN USAGE IN WHEELAHCIR

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H Work igher ca bn W in Low orking o g on co it er ca unte n bnit lap r

Cooking 1

ＣCut vegetables on ㄍthe desk

17 Cook the spaghetti

Open oil bottle with teeth

18 Grab a utensil form the drawer

ＰPour oil into frying pan

19 Keep on cooking the spaghetti

Pour vegetables into frying pan

20 Scoop up the spaghetti into a bowl

Pan fry the vegetables

21 Put the pot on the lap and scoop up the

Pour the cooked vegetabels into a bowl on the lap

Pan fry the ground beef

22 Transfer the pot on the lap

Throw the package of ground beef into trash can

23 Pour the waste water into the sink

Pour the cooked ground beef into a bowl on the lap

24 Mixing the ingredients in a bowl on the lap

rest of the spaghetti

10 Pour the cooked ground beef into another bowl

25 Transfer the mixed ingredients in the bowl

11 Take out a jar open machine ㄐㄩfrom lower cabinet

26 Take out ingredients from the microwave

12 Plug the power cord into an extension cord

27 Add the ingredients into the bowl and

13 Using the jar open machine on the lap

start mixing

14 Take out a pot

28 Transfer the mixed ingredients in the bowl

15 Fill the pot with water using the sink

29 Add more ingredients into the mixing bowl

16 ＴTransfer the pot on the lap

30 Heat up the spaghetti again 31 Take the baked bread form the oven

INDUCTIVE COOKTOP

CUTTING BOARD DESK

30 7

2 17 20

19 21

1 24 29

12 13

TRASH CAN

16 22 SINK

REFRIG

25 28

23 15

27 31 11 14 18

MICROWAVE

COOKTOP

OVEN

2D MAP OF KITCHEN USAGE IN WHEELAHCIR

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CU T T I NG VEGETABLES Different then most of the wheelchair users who cut vegetables on the lap, he does the cutting on the height of his desk.

T RANSFER I T EMS He turns the cutting board on his lap into a platform to place items that he needs to transfer.

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WORKI NG ON LAP The height of working on the lap is easier for certain cooking activities while the items are overall high or require to lift the arms high up.

USI NG TO OLS I N KI TCH EN Some of the larger tools that are larger and hard to move would stay in the kitchen.

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2.2

SECONDARY RESEARCH

This chapter indicated the basic rules and standards of designing an adapted environment. Data and statistics about wheelchair users in United State are also listed as the support of the existing problem finding.

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ADA DESIGN STANDARD [2.2.1] The Department of Justice published the revised regulations of the Americans with Disabilities Act of 1990 “ADA” in the Federal Register on September 15, 2010[6]. These regulations adopted revised, enforceable accessibility standards called the 2010 ADA Standards for Accessible Design “2010 Standards” or “Standards”. The 2010 Standard set minimum requirements for newly designed facilities to be accessible to and usable by individuals with disabilities. Base on the ADA Standard, the maximum height of a kitchen working surface shall be 34 inches (865mm), and at least 30 inches (760mm) wide. If the height of the working surface is adjustable, it shall be permitted from 29 inches (735mm) to 36 inched (915mm). The working space shall

not have any sharp or abrasive surface. For a lavatory or sink, the knee clearance shall be 24 inches (610mm) minimum above the finish floor or ground. Lavatories and sinks shall be installed with the front of the higher of the rim or counter surface 34 inches (865 mm) maximum above the finish floor or ground. If the lavatories and sinks are able to adjust the height, it shall be between 29 inches (735mm) and 36 inches (915mm). The maximum distance for wheelchair users to reach forward is 25 inches (635mm). Where a reach is over an obstruction, the high forward reach shall be 48 inches (1220mm) maximum while the obstruction is 20 inches maximum, and 44 inches (1120mm) maximum with the obstruction between 20-25 inches.

| REACH RANGES OF SIDE APPROACH

SI DE REACH : OBST RUCT ION

SI DE REACH : UNOBST RUCT ED

The maximum high reach is limited to 46 inches over obstruction no more than 24 inches deep and 34 inches high.

An obsturction shall be permitted between the clear floor or ground space. (The min and max high reach remain the same.)

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| REACH RANGES OF FRONT APPROACH

FORWARD REACH : OBST RUCT ED H IGH REACH

FORWARD REACH : UNOBST RUCT ED

The miximum high forward reach is limited by how far an individual using wheelchair can pull up below the obstruction. The heigt may varies from 44 inches to 48 inches.

The individual could reach from 15 inches to 48 inches when there is no obstruction.

| KITCHEN AND KITCHENETTES

H EIGH T

KNEE CLEARANCE

The kitchen work surface shall be 34 inches maximum above the finish floor or ground.

The knee clearance shall be 24 inches minimum above the finish floor or ground.

KI TCH EN WORK SURFACE

H EIGH T (EXCEP T ION)

In residential dwelling units required at least one 30 inches wide minimum section of counter.

For height adjustable kitchen work surface, 29 inches minimum and 36 inches maximumn shall be permitted.

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KITCHEN LAYOU T DESIGN METHOD [2.2.2]

Different kinds of kitchen layout are applied when it comes to function and efficiency. Base on the available space, there are “Single-wall”, “Galley”, “L-shaped”, “U-shaped”, “L-shaped with island” kinds of kitchen type. The most common rule to design or arrange the appliances in these kitchen is to form a working triangle between “cooktop”,”sink” and “refrigerator” as shown in the diagram next page. This kind of arrangement is a tried-and-true method for convenience and workability. The main idea is to keep these appliances close to each other and keep the kitchen more efficient. This concept was developed in the 1940s in order to help single cooks working in smaller kitchen maximize efficiency by position-

ing the most used features - the cooking, food preparation and storage space - closer to one another. It increases the efficiency by saving the time traveling from one to another. As our kitchens in these days have become a place for family activities and no longer are just for cooking and eating. The kitchen has turned into a place for hosting house parties, for working at the kitchen table, for children to do homework or craft projects. As the usage of kitchen started to increase, more and more items appeared. The same triangle concept can be applied by grouping related activities together so the corner of the working triangle become a group of similar function items.

| WORKING TRIANGLE FOR DIFFERENT KITCHEN LAYOUT

Galley

L-shaped

U-shaped

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ACCESSIBILITY OF AMERICA’S HOUSING [2.2.3] In 2015, an american housing survey was released by U.S. Department of Housing and Urban Development[2]. The survey developed the accessibility into three levels in order to access the level in each house. The first level defines a home that is not yet accessible, but has essential structural elements that make it potentially (but not necessarily) modifiable. The second level defines a home for individuals with moderate mobility difficulties. The third level defines a home that is accessible to a wheelchair user. The analysis finds that almost

one-third of housing is potentially modifiable, but just 0.15% of housing is currently wheelchair accessible and these rates are consistently higher for housing that is occupied by a person with a disability. When the affordability of the accessible units for wheelchair users is taken into account, the research result shows that the numbers for wheelchair accessible units are far less, with only about one unit available per 100 disabled households, regardless of the income.

“ Potentially modifiable housing is common while wheelchair accessible housing is rare. “

| PREVALENCE OF ACCESSIBLE FEATURES FOR ALL HOUSING UNITS

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16%

30%

W heelc hair Accessible Kitc hen Cabinets

W heelc hair Accessible O ther Kitc hen Features

EVALUATION OF UNIVERSAL DESIGN KITCHEN FEATURES [2.2.4]

| GE REAL LIFE DESIGN KITCHEN

This research was conducted by Holly L. Cline of Virginia Polytechnic Institute and State University in 2006[7]. This study investigated the effectiveness of universal design kitchen features. The GE Real Life Design Kitchen, an adapted kitchen features made from GE company, was examined at Virginia Tech by wheelchair users. Data for this study were collected through a variety of observation and interviewing methods. Wheelchair users were asked to complete a certain task using the assigned features, and each feature was graded for scale 1 to 5 by the users. Base on the result of this study, I categorized the feedback which might go along with my project and listed them below.

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FEATURES COULD BE INCLUDED INTO NEW DESIGN

CONCLUSION I : WORKING AREA Most participants tended to stay working within the sink and cooktop areas. They created their own mini work triangle that consisted of the sink, cooktop and counter.

CONCLUSION II : PATH All the participants were careful to try to minimize their meal preparation area in order to decrease the amount of traveling to ingredients, food, and cooking utensils.

CONCLUSION III : TRANSFER Many of the participants utilized their lap to carry items around the kitchen since they needed their hands to maneuver their wheelchair.

WORKING AREA SIZE IS A KEY FACTOR TO COOKING EFFICIENCY OF WHEELCHAIR USERS

CONCLUSION IV : KNEE SPACE The participants particularly liked the knee space under the sink.

CONCLUSION V : PULL-OUT Several of the participants liked the pull-out trays and the cutting board and said that they would pay extra for this feature.

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CHAPTER THREE | concept development

3.1

P ROBLEM SP ECI FI ED AND DESIGN OP PORT UNI T Y

Three major issue of wheelchair users cooking in a non adapted kitchen are “insufficient knee-space”, “working sideways” and “excessive traveling in the kitchen”.

Based on my research, the three major problems that I found bother wheelchair users while cooking in a nonadaptive kitchen are “insufficient knee-space”, “working sideways” and “excessive traveling in the kitchen”. Without a space underneath the countertop, it hard for them to get closer to the working area and force them to twist their upper body in order use the countertop and other features on it. It is a very unpleasant gesture to work, especially for someone with weaker core muscle. To use each feature in the kitchen, wheelchair users often have to move around the kitchen which is time-consuming and difficult for most of them, especially a small kitchen. The research also has shown that most wheelchair users do not own an adapted kitchen due to lack of the budget, or the permission to do the kitchen renovation construction. Thus, this project will target the users who have a small kitchen with little budget and minimize the construction work.

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PROBLEM SPECIFIED

Mobility in Kitchen is a major issue for wheelchair users to perform cooking tasks within the space. In my opinion, it is related to not only the ability to move around in the kitchen, but also refers to a place where they could do most of the cooking tasks without moving around too much. Another issue that would be included in this category is that most wheelchair users do not want to get their handrail dirty while cooking, thus, they have to wash their hand every time before pushing the wheelchair. . Working Height is basically fixed when the kitchen counter/island is being installed. Therefore, there are not so many options for wheelchair users to have a working platform with suitable height. This lead to the use of cutting board on the lap of wheelchair users. The cutting board provides a working space with a more proper height and a better cutting angle for them. Working Position refers to the direction they face while cooking. For the wheelchair users who do not have an adapted kitchen, they could not place their wheelchair under the working counter. Most of the kitchen counters have cabinets under it, in order to make use of the space. However, when it comes to wheelchair users, that space under the counter is very important. It would provide the space for their wheelchairs to fit in and help them to work as facing front. Without that space, they need to park the wheelchair sideway and twist their upper body in order to use the counter which would be really uncomfortable for them, moreover, it is even harder for wheelchair users with weaker core muscle.

DESIGN OPPORTUNITY

high budget

small kitchen

large kitchen

FOCUS TARGET

low budget

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3.2

CONCEP T GENERAT E AND DEVELOPMENT

In order to reduce the moving path, provide wheelchair users a proper working height and reduce the chance of working sideway, solutions are being generated in this chapter.

MINIMISE WORKING TRIANGLE [3.2.1] The working triangle theory of designing kitchen has been proved. This applies to not only just able-bodied people, but also to wheelchair users. Wheelchair users move around in the kitchen between each feature which takes more effort and time than others. The first concept of creating a more efficient kitchen for wheelchair users is inspired by the outdoor cooking units which are embedded with most of the kitchen features for outdoor activities. If this concept could be used for creating a multi-function countertop for wheelchair friendly kitchen, it might help to reduce the need for wheelchair users moving within the kitchen. Base on the research, the important kitchen features are the cooktop, the sink and the storage space. Therefore, the first concept would be combining these important features into one unit which wheelchair users could park the wheelchair in one spot and perform the cooking task without constantly moving in the kitchen. The new countertop design would provides multi functions for users, and also given the space underneath for wheelchair. With the knee space, wheelchair users are able to work closely to the countertop and work directly straight in front of themselves.

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SINGLE UNIT

COMBINE THE MAIN FEATURES IN KITCHEN, AND PROVIDE :

COOKTOP

reduce moving path provide knee-space forward approach SINK

STORAGE

INSPIRATION

| EXCELLENT COMPACT KITCHEN UNITS WITH DISHWASHER

| CUSTOM OURDOOR KITCHEN of POLYFAB PLASTICS & SUPPLY, INC

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CUSTOMIZED AND MULTIF UNCTION [3.2.2] One of the issues that is going to be solved in this project is reducing the movement of wheelchair users in the kitchen which means wheelchair users could park the wheelchair in one spot and finish the cooking tasks. In order to do that, they should be able to perform any kind of task as they wish within the reachable range. The second design concept of customized, modular system comes from the inspiration of Google’s modular phone project, sliding puzzle, compact kitchen units, etc. Having the ability for users to arrange the cooktop and moving each module provide the freedom for wheelchair users to utilize different kitchen features and stay in one spot at the same time. The sliding puzzle provides an approach for users to arrange the features base on their need. Each sliding block could have its

own unique function, such as cooktop, cutting board, sink, storage basket, etc. Whenever the user needs to use cooktop, he/she could just slide the block that is embedded with cooktop to the front and proceed the cooking step. If there is a need for using the cutting board for food preparation work, users could just slide the cooktop away and bring the cutting board to the front. I believe by having this kind of freedom during meal preparation would make wheelchair users be more efficient and make it easier for them to perform cooking tasks. Since this system is designed for easily installed in a small kitchen, the size of it would be within the standard modular kitchen unit dimension, 36” width and 24” depth. For this standard size, users could easily replace the existing sink or cabinet with this system.

| SLIDING PUZZLE - INSPIRATIO N

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| PROJECT ARA : GOOG LE’S HIGHLY MODULAR SMART PHONE 53

3.3

CONCEP TS DEVELOP I NG AND P ROTOT YP I N G

With the concept of compact, modular and customized cooking unit, this chapter moves on to develop the physical prototype through mechanical and form approach.

PROTOTYPE NO.1 [3.3.1] One of the issues that is set to be solved in this project is reducing the movement of wheelchair users in the kitchen which means wheelchair users could park the wheelchair in one spot and finish the cooking tasks. In order to do that, they should be able to perform any kind of task as they wish within the reachable range. The second design concept of customized, modular system comes from the inspiration of Googleâ&#x20AC;&#x2122;s modular phone project, sliding puzzle, compact kitchen units, etc. Having the ability for users to arrange the cooktop and moving each module provide the freedom for wheelchair users to utilize different kitchen features and stay in one spot at the same time. The sliding

Features to Keep

Side Faucet Sliding Cooktop Sliding Cutting Board

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puzzle provides an approach for users to arrange the features base on their need. Each sliding block could have its own unique function, such as cooktop, cutting board, sink, storage basket, etc. Whenever the user need to use cooktop, he/she could just slide the block that is embedded with cooktop to the front and proceed the cooking step. If there is a need for using the cutting board for food preparation work, user could just slide the cooktop away and bring the cutting board to the front. I believe by having this kind of freedom during meal preparation would make wheelchair users be more efficient and make it easier for them to perform cooking tasks.

Features to Redesign Moving Sink

Features to Add Storage Space

PROTOTYPE NO.1 TOP VIEW The prototype No.1 contains 3 different features, including the cooktop, the cutting board and the sink. Each module can slides within the boundary frame according to the need of the user. Users would have the ability to operate different features without moving to a different location in the kitchen. boundary frame cooktop

cutting board

faucet

sink

| PROTOTYPE No.1 TESTING IN WHEELCHAIR

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PROTOTYPE NO.2 [3.3.2] P ROTOTYPE NO.2 TOP VI EW The prototype No.2 contains 4 different features, the cooktop, the cutting board, the sink and a small storage space. Different from the No.1 prototype, in this version the sink has become the boundary frame for cutting board and cooktop to slide on. faucet

sink The sink is fix in prototype No.2 and the cutting board, cooktop can slide on the top of it.

storage space

cutting board

cooktop

After getting the feedback for the first prototype, I started to make the prototype No.2. The first major changed is the adjustment of the sink. The movable sink in prototype No.1 makes it hard for users to utilize it with the cooktop or cutting board at the same time. In prototype No.2, the sink is fixed, it can no longer being moved. The sink is also served as the main structure of the kitchen unit. The cutting board and cooktop can slide above it. This design allows users to use the sink and other fea-

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tures at the same time. Users can also slide the leftover into the sink while preparing for the meal. A small storage space for seasoning is added to the side of the sink. It can slide in the sink as well. The height of this storage is lower than the cooktop and cutting board, make it easier to slide underneath them and with lifting them up. However, after doing the second round of testing. It is not easy to slide the storage box inside the sink without guiding rail.

| PROTOT Y PE N o. 2 T E S T I N G

| A DDI N G S E A S ON I N G 57

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PROTOTYPE NO.3 [3.3.3]

For prototype No.3, I started to do some form exploration of how this kitchen unit could be. The nature reaching range of human is a sphere formed by his/her arm as radius and the body as the center. Thus, in order to maximize the usage of the given space, I made the kitchen unit into a curvature shape and embedded all features into it. The cutting board and the cooktop can still slide above the sink as the previous prototypes. The side faucet is kept in this version with the control handles on the front left. The storage space is put on the right of the kitchen

unit as a pull out drawer. The testing result shows that it is good to have the curvature working surface. However, the only concern is the installation of this kitchen unit. Since it is not a square shape, the space between the kitchen wall and this kitchen unit is not being used. The storage drawer on the side in not that useful, since the curvature kitchen unit limits the size and shape of the drawer. It is hard to put enough tools into the drawer. The overall thickness of the kitchen unit became thicker because of the space needed for the drawer.

Features to Keep

Features to Redesign

Side Faucet Sliding Cooktop Sliding Cutting Board Fix Sink

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Form Factor Storage Drawer

| PROTOT Y PE N o . 3

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PROTOTYPE NO.4 [3.3.4] Consider the installation work for users and the usage of the given space in their own kitchen, this version of prototyping went back to the square shape. This prototype adds some storage space underneath the kitchen unit. The sink was made into a L shape and the cutting board, cooktop are round shape. In this version, because the storage space underneath, the countertop can slide forward to provide the sufficient knee space for wheelchair users. The feedback for this prototype indicates that there should be two cooktops for being more efficient while cooking. Besides the sink, the other space on the countertop is not very well defined. The sliding countertop needs to consider the size of the kitchen, it might not be practical for a small kitchen.

Features to Keep

Features to Redesign

Side Faucet Sliding Cooktop Sliding Cutting Board Fix Sink

Space Usage of Countertop Storage Space

| PU LL OU T D RAWERS

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| PU L L O U T C O U N T E RTO P

| PROTOT Y PE N o . 4

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CHAPTER FOUR | final design

4.1

FI NAL DESIGN SOLU T ION AND FEAT URES

The final design takes all the feedback from prototype testing into consideration and comes up with a compact kitchen unit for wheelchair users that is easy to install in their own kitchen. | TOP VI EW OF FI NAL DE SI GN

Main Cooktop

Sub Cooktop

Trash Can

Faucet

Cutting Board

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Sink

Food Containers

| FINAL DESIGN OVERVIEW

MAGNET GUIDING SYSTEM [4.1.1] In order to make the cutting board and cooktops sliding on the countertop more smoothly, a system of magnets is embedded in the countertop, cooktops and cutting board as a guide for moving each feature above the kitchen unit. During the design process, different methods were being explored, such as using drawer slides, making rail on the countertop, pulling strings, etc. The final design is settled with using magnets as the guiding system. There are three individual path for each cooktop and cutting board. They can

only slide on the assigned path. The magnets are embedded in the countertop and each feature. Without any physical rail sticking out the top surface of the kitchen unit, it is easier for cleaning task after cooking. Users only need to wipe the surface with a cloth, just like the other countertop. The main cooktop can be moved closer to the front for working, or to the side to access the storage space. The sub cooktop could only allow to move back and forth. Cutting board can be moved freely along the front part of the countertop.

| Ma g ne t Guiding Syst e m Loc a t io n

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Cutting Board Sliding Path

Cutting board can be moved freely along the front part of the countertop. It can slide to the left for faucet and right to access the food containers

Main Cooktop Sliding Path

The main cooktop can be moved closer to the front for working, or to the side to access the storage space.

Sub Cooktop Sliding Path

Users can move the sub cooktop to the front for cooking or accessing the storage space.

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EASY INSTALLATION [4.1.2] DESIGN PROCESS

Base on the survey I conducted at the beginning, the wheelchair users who do not own adapted kitchen are mostly because of budget or the permission to renovate the house. UMAI condenses major kitchen features into the size of a standard modular kitchen cabinet 36” by 24”. The countertop height will be adjustable from 28-36”. The standard size makes it easier for users to put it into their own kitchen by simply replacing an existing sink or cabinet. Saving money and reduce the construction work of renovation. Last, the dimension of other features would also follow the regulations of American with Disabilities Act Standard.

INDIVIDUAL For individual wheelchair user or small family size. LESS RENOVATE ABILITY Living in a rented house or without budget for renovate the kitchen. MODULAR KITCHEN Standard modular size for easily replacing items in kitchen. ADA STANDARD Standard dimension for design for people with disabilities.

| REPLACE EXISTING SINK

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KNEE SPACE AND HEIGHT ADJUSTABLE [4.1.3]

One of the challenges of universal design is to design a product that could be used by all different users despite age, gender and other physical conditions. The starting point of this project was targeting wheelchair users. In order to fit every wheelchair user, a leg adjuster will be installed in future product and users can adjust the countertop height between 28” to 36”, according to ADA standard. The adjustable height not only provides a proper cooking height for each user with wheelchair, but also served well for each family member with different height.

28-36”

| HEIGHT ADJUSTABLE COUNTERTOP

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4.2

THE FI NAL DESIGN

UMAI is a kitchen unit designed for wheelchair users. It contains two induction cooktops, a cutting board, a sink, two storage space and one trash can.

UMAI is a compact kitchen unit designed for wheelchair users. It contains two induction cooktops, a sink, two storage spaces, a cutting board and a trash can. While wheelchair users can stay in one place to access most kitchen features, it reduces the need to repeatedly move around the kitchen. It also provides proper knee space and adjustable countertop for each individualâ&#x20AC;&#x2122;s height. A system of magnets is embedded in the countertop, cooktops and cutting board as a guide for moving each feature above the kitchen unit. With the freedom of moving the cutting board and cooktops, users can arrange these features according to their need during the cooking process.

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| UMAI

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W H E E LC H A I R A C C E S S I B L E K I TC H E N U N I T

INDUCTION COOKTOP

The two induction cooktops allow users to cook two dishes at the same time. Users can move the cooktop closer for a better working distance or they can push the cooktop to the back while using cutting board or other features.

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MOVABLE

The handle on the cooktop help users to pull it, even with restriction of using their hand muscle. With the freedom of moving the cutting board and cooktops, users can arrange these features according to their need during the cooking process.

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FRONT CONTROL PANEL

CUTTING BOARD

The control panel for the cooktop is located in the front of the kitchen unit. This makes it easier for users to reach and the enlarged button also helps them to operate.

The cutting board can slide above the front part of the countertop.

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DETACHABLE The cutting board can be detached from the countertop and serve as a usual cutting board or a platform for transferring items from another cabinet.

TRANSFER BETWEEN HOT & WET The cutting board and the cooktop share the same height, so users can use the cutting board to slide the pot between faucet and cooktop, keeping the heat and electricity away from water.

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STORAGE SPACE

The storage space is hidden underneath the cooktops and provide the space for needed utensils, cooking tools or some plates. Users can access the storage space by sliding the cooktop sideways.

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FOOD CONTAINER

The food container is a place for users to put the ingredient before using them for cooking. It is positioned on the side on the cutting board. By simply push down the cut ingredient into the container, it helps some wheelchair users who have difficulties picking up due to the lack of hand muscle. The containers can be detached for cleaning and can be replaced by usersâ&#x20AC;&#x2122; own containers.

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CHAPTER FIVE | conclusion

5.1

F URT H ER DEVELOPMENT

UMAI solved the knee space, working sideways and excessive moving issue by designing a single kitchen unit. There are some other more issues in the kitchen that need to be solved.

I believe the potential of UMAI to become not only a kitchen unit for wheelchair users, but also a design that could help the elders and youngsters to cook. To enhance the using experience, I would like to explore more about the color and material selection. By applying different colors into each feature, such as cooktop, cutting board, faucet, might help the users to identify each function more easily, especially the individual with weaker eyesight. Increasing the color contrast might also help the elders when trying to locate each item. The texture of each material can provide sensory cues to all users and can be used to distinguish the function of each feature. At the same time, more testing needs to be done by wheelchair users. Every user has a different cooking preference and physical condition. By collecting more feedback from different perspective can help to improve the overall design of UMAI.

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Use different texture to help user identify the wet and dry zone

Apply different color to indicate the heat

| IMPROVEMENT FOR UMAI

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5.2

CONCLUSION

UMAI provided a better approach for wheelchair users who want to cook with ease.

The general public knows about wheelchair users, but only a few of them really know how difficult it is for them to complete a simple task in their daily life. It is always hard to understand how it is like being in a wheelchair unless you actually put yourself in that position. The kitchen is just one of the places that some of the wheelchair users find it difficult to use than an able-bodied person. Though a lot of companies have started on designing an adapted kitchen for them, most of the features are either too expensive for a general family and individual, or require a bigger kitchen. UMAI is designed to solve this problem. It provides a single kitchen unit that is easy to replace the existing kitchen sink or cabinet without spending a huge amount of money. It is a solution for those family or individual who do not have a budget for renovation but want to cook with ease. The further development could be carry on with more field testing and refinement. Different material and color can be applied to make it, even more, easier for users to utilize the kitchen unit. UMAI is not just a solution for one single problem, it raise the awarnese of how it could be approach to improve the life of wheelchair users by using design.

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| WHEELCHAIR USER USING UMAI

BI BI LO GRAP HY

[1] Matthew W. Brault; Americans With Disabilities: 2010 Household Economic Studies; July, 2012; United States Census Bureau. [2] Luke Bo’sher, Sewin Chan, Ingrid Gould Ellen, Brian Karfunkel and Hsi-Ling Liao; Accessibility of America’s Housing Stock: Analysis of the 2011 American Housing Survey (AHS); March 19, 2015; U.S. Department of Housing and Urban Development Office of Policy Development and Research. [3] --; Spinal Cord Injury (SCI) Fact and Figures at a Glance; 2015; National SCI Statistical Center [4] Steven C. Kirshblum1,2, Stephen P. Burns3, Fin Biering-Sorensen4, William Donovan5, Daniel E. Graves6, Amitabh Jha7, Mark Johansen7, Linda Jones8, Andrei Krassioukov9, M.J. Mulcahey10, Mary Schmidt-Read11, William Waring12; International standards for neurological classification of spinal cord injury （Ｒㄒ(Revised 2011); ＮㄒㄟNovember 2011; The Journal of Spinal Cord Medicine; 34(6): 535–546 「」[5] Vivian M. Moise; Neuroprosthetic Technology for People with Spinal Cord Injury; 2014; SCI Newsletter; Vol.17 Issue 2 [6] --; 2010 ADA Standards ㄐfor Accessible Design; September 15, 2010; United States Department of Justice [7] Holly Leeann Cline; The evaluation of universal design kitchen features by people in wheelchair; August 10, 2006; Doctor of Philosophy

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AP P ENDIX: SURVEY DEMO GRAP H IC I NFORMAT ION GENDER

41% of Men

59% of Women

SCI LEVEL

C1-C4

19% 13%

C5-C8 T1-T5

19%

T6-T12 L1-L5 S1-S5

44% 5% 0%

AGE

30-40 40-50

TIME IN WHEELCHAIR (yrs)

24%

1-3

18%

50-60

29%

60-

29%

3-5 5-

23% 30% 47%

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