{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/101622"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/101622","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Human factors and safety for seniors who cook","abstract":"Maintaining independence as people age is an important factor which contributes to prolonging physical and emotional health. Preparing meals is one of these daily activities that becomes increasingly difficult and can contribute to loss of independence. For this project, research was done on the physical effects of aging, anthropometrics of seniors, and the difficulties that seniors face in the cooking process. Research was performed through interviews, observation, and academic sources. The scope of this project did not include the effects of cognitive decline. Some of the biggest obstacles seniors face in the kitchen are due to diminished strength, dexterity, and energy. These effects of aging can be overwhelming since cooking often requires standing for long periods, lifting heavy items, and bending for items that are too high or low. A kitchen layout design is proposed which minimizes exertion required for cooking. The design allows the user to cook seated or standing and brings the most common tasks and tools to the height of the worksurface and within arm’s reach. The features and dimensions of this design are based on insights gained after empathic modeling, interviews and observations, analyzing kitchen workflows, studying ergonomic guidelines. Models were built to then test the ergonomics and usability of the design concepts with seniors.","abstract_html":"Maintaining independence as people age is an important factor which contributes to prolonging physical and emotional health. Preparing meals is one of these daily activities that becomes increasingly difficult and can contribute to loss of independence. For this project, research was done on the physical effects of aging, anthropometrics of seniors, and the difficulties that seniors face in the cooking process. Research was performed through interviews, observation, and academic sources. The scope of this project did not include the effects of cognitive decline. Some of the biggest obstacles seniors face in the kitchen are due to diminished strength, dexterity, and energy. These effects of aging can be overwhelming since cooking often requires standing for long periods, lifting heavy items, and bending for items that are too high or low. A kitchen layout design is proposed which minimizes exertion required for cooking. The design allows the user to cook seated or standing and brings the most common tasks and tools to the height of the worksurface and within arm’s reach. The features and dimensions of this design are based on insights gained after empathic modeling, interviews and observations, analyzing kitchen workflows, studying ergonomic guidelines. Models were built to then test the ergonomics and usability of the design concepts with seniors.","abstract_has_math":false,"creators":["Bowman, Matthew"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.F.A.","degree_level":"Thesis","degree_discipline":"Art and Design","degree_department":null,"school":null,"contributors":["Weightman, David","Sethi, Suresh"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2018,"date_issued":"2018-09-27T16:18:00Z","date_published":"2018-09-27T16:18:00Z","updated_at":"2026-07-22T22:24:40Z","subjects":["Senior living","aging in place","kitchen","industrial design","cooking","human factors","ergonomics"],"languages":["en"],"rights":["Copyright 2018 Matthew Bowman"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/101622","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Weightman, David","Sethi, Suresh"]},{"key":"dc:creator","label":"Author","values":["Bowman, Matthew"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2018-09-27T16:18:00Z","2018-07-19","2018-08"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Art and Design"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.F.A."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Senior living","aging in place","kitchen","industrial design","cooking","human factors","ergonomics"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2018 Matthew Bowman"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/101622"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Maintaining independence as people age is an important factor which contributes to prolonging physical and emotional health. Preparing meals is one of these daily activities that becomes increasingly difficult and can contribute to loss of independence. For this project, research was done on the physical effects of aging, anthropometrics of seniors, and the difficulties that seniors face in the cooking process. Research was performed through interviews, observation, and academic sources. The scope of this project did not include the effects of cognitive decline. Some of the biggest obstacles seniors face in the kitchen are due to diminished strength, dexterity, and energy. These effects of aging can be overwhelming since cooking often requires standing for long periods, lifting heavy items, and bending for items that are too high or low. A kitchen layout design is proposed which minimizes exertion required for cooking. The design allows the user to cook seated or standing and brings the most common tasks and tools to the height of the worksurface and within arm’s reach. The features and dimensions of this design are based on insights gained after empathic modeling, interviews and observations, analyzing kitchen workflows, studying ergonomic guidelines. Models were built to then test the ergonomics and usability of the design concepts with seniors.","Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2018-09-27 without embargo terms","The student, Matthew Bowman, accepted the attached license on 2018-07-18 at 17:46.","The student, Matthew Bowman, submitted this Thesis for approval on 2018-07-19 at 08:43.","This Thesis was approved for publication on 2018-07-19 at 11:13.","DSpace SAF Submission Ingestion Package generated from Vireo submission #12933 on 2018-09-27 at 10:49:43","Made available in DSpace on 2018-09-27T16:18:00Z (GMT). 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Research was performed through interviews, observation, and academic sources. The scope of this project did not include the effects of cognitive decline. Some of the biggest obstacles seniors face in the kitchen are due to diminished strength, dexterity, and energy. These effects of aging can be overwhelming since cooking often requires standing for long periods, lifting heavy items, and bending for items that are too high or low. A kitchen layout design is proposed which minimizes exertion required for cooking. The design allows the user to cook seated or standing and brings the most common tasks and tools to the height of the worksurface and within arm’s reach. The features and dimensions of this design are based on insights gained after empathic modeling, interviews and observations, analyzing kitchen workflows, studying ergonomic guidelines. 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