Smoothie Snacks for Baycrest Health

Team Project - Design for Health and Wellness - OCAD University - Remote

Team Members: Cheuk Wing Yu

Roles: Main Researcher, Prototyper, Video Editor

Reading Time + Video Time - 2 minutes

What is it?

An inclusive experience surrounding a convenient solution to food prep that will reduce the strain in the relationships between the older adult and their caretaker.

Reflection

With this project, I participated in a virtual exhibition and recognized the potential for further development of the project in the health industry, such as disintegrating tablets for nutrient deficiency. I was pleased that my hard work in formulating valuable insights was recognized by OCAD and that the research was integrated into the design project.

In Depth - Process

Reading Time: 4 minutes

Expectations Phase One Phase Two Phase Three

This diagram shows my initial expectations of the design process. Since this was my first long-term school project, I expected things to fall into place and for a linear coherent design experience. But this is what actually happened…

Phase One - Starting with the hopes that the final outcomes would be a tech-related project.

For every week that we presented our idea, we had lots of feedback that made us constantly alter our project direction.

Why Did We Choose Smoothies as a Meal Choice?

They are simple and customizable breakfast meals. With the idea to implement a thicker consistency of smoothies to not stigmatize the older adult. However, the smoothie bowl machine faced criticism due to the fact that users would need to invest time learning it, using it, and cleaning it.

Phase Two - The pivot to be machine-less and drive healthy nutritious ingredients into instant foods.

Making the First Version of Smoothie Snacks

The consideration to create minimal waste in the packaging, how the product is stored in the fridge, and how to open the package. In this example, an entire smoothie condensed into a square shaped to look like a frozen cake and it can be opened with one tear, with the added feature that the package could be used as a plate. However, the concern was the portion control. What if the older adult didn't want to eat the whole thing? It would take more time to thaw it considering the size was near to a small dish plate and it was not at all handheld at cold temperatures. So the project was adapted to be a snack or a supplement where the user groups can choose to have only 1 or multiple of the same snacks.

Phase Three - Focusing on the visual presentations. Shift to decrease risks in the early stages of Alzheimer's.

For revision and prototyping, we were inspired by the puzzle toy Tangrams as we envisioned the older adults "playing" with geometric-shaped frozen smoothies. With the research, the priority was put on 3 groups; however, there were too many flavour options in the initial draft that overwhelmed many and the given feedback was to keep simplifying the shapes.

A diagram showing the evolution of concept with based on feedback from usability testing.

In Depth - Research

Reading Time - 5 minutes

General Research Self-Conducted Research Mapping All Research

Using connections to conduct studies and semi-structured interviews with friends and family in order to follow COVID restrictions as well as working with Baycrest

The client Baycrest dedicated their time to meet with OCAD students every month to set expectations, participate in usability testing, and provide personal insights regarding their residents.

- loss of memory impacts the lives of the diagnosed but also the ones responsible for taking care of them

- memory-loss conditions can break the connection between the mind and body.

- less supervised adults with alzheimer's have trouble remembering good eating habits, leading to malnutrition

- they are picky eaters, alike to children, they highly value the food's appearance regarding colours, shapes, and textures

- older adults with alzheimer's prefer to know beforehand what they do in their day to lift anxiety or boredom, especially for their mealtimes.

Real Life Situations that Motivated the Project

The pandemic exposed the unappealing lazy meals of long-term care residents that concerned their families. Resulting in the lack of appetite, the denial of pleasure, and refusing the right to accommodate. Read more here.

​A study was done on older adults with malnutrition where it turned out they adopted the same eating habits from their childhoods, leading to diagnosis. Their habits forced them to simplify their cooking to the point that they would buy frozen prepared foods. Read more here.

The Main Factors Observed in Meal/Snack Prep for Older Adults:

1. Fulfillment

Gaining fulfillment to belong during a time of isolation by preparing foods with little-to-no help.

2. Obligation

Eastern cultures feel obligated to take care of their families to relieve the burden

3. Control

Being in control of their decision-making by how to prep, choosing recipes, and their meal times

4. Mobility

Recognizing that the decline of mobility increases time in the kitchen

Diary Study with a Care-Home Food Server

Connecting with an old friend who worked in a care home as a food server during the Pandemic, asking her to reflect on how the act of serving food influenced an older adult's life in the care homes. Older adults seem to enjoy eating breakfast foods, or "simple foods" at any time of the day. And that communication like a menu allowed them become excited for their mealtimes.

In Depth - Reflection

Reading Time - 2 minutes

General Reflection

Reminders

Smoothie snacks are a stepping off point to increase nutrient intake, they are not the replacement meals. They are the alternative supplements. They can ease anxiety during mealtime. They can help those with Alzheimer’s who may have trouble swallowing pills. And they are a simple snack that can be gifted by caregivers as a sweet treat.

Future Work

We need to be mindful of the sugar intake since it is all fruits. So our next step could be to develop a snack made from only vegetables. Answering the question on how might we make vegetables fun for the older adult?

Furthermore, instant meals and food delivery are mainstream. It would be interesting to see how instant foods are marketed towards older adults. And what will snack preparation look like in the next 10 years? Will the recommended daily values change for older adults? Will the numbers increase or decrease? Will food still look natural, or will everything be condensed into convenient shapes that are modular like our product? The idea that what if we reverted to army rations or astronaut food. And how will these prepared foods be suitable not only for older adults with Alzheimer’s but also for other groups who need to prioritize their health such as young children?

DesignTO Exhibition

Click the image to check out the virtual exhibition.