scholarly journals A Review of Modular Ergonomic Furniture Patents

2021 ◽  
Vol 3 (2) ◽  
pp. 1-6
Author(s):  
Umar Nirmal ◽  
Eric Anton ◽  
Poh Kiat Ng ◽  
Chee Wen Chin
Keyword(s):  
Customer Satisfaction ◽  
Industrial Design ◽  
Well Being ◽  
User Centred Design ◽  
Home Living ◽  
Health And Well Being

This paper identifies weaknesses in the ergonomics and design advancements of household furniture. This paper suggests recommendations to enhance the satisfaction and support of ergonomic furniture. Furniture and interior wares are the chosen products of interest, and are specifically emphasised in the context of home living. This paper includes an ergonomics focus on the engineering and industrial design of household furniture, but does not include an analysis of biomechanics, physiology and anthropometry. Based on evaluations of patents from 1980 to 2013, this paper suggests that a user-centred design would be an ideal choice for designers as it potentially promotes customer satisfaction and simultaneously improves the health and well-being of users. The paper synthesises the consensuses of furniture consumers which include data from trends, demands, complexities and preferences.

scholarly journals Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

2014 ◽  
Vol 4 (1) ◽  
pp. 22 ◽  
Author(s):  
Maria Nyberg ◽  
Viktoria Olsson ◽  
Zada Pajalic ◽  
Gerd Örtman ◽  
Hakan S. Andersson ◽  
...  
Keyword(s):  
Nutritional Status ◽  
Independent Living ◽  
Food Preferences ◽  
Well Being ◽  
The Elderly ◽  
Literature Overview ◽  
Nutritional Needs ◽  
Risk Of Disease ◽  
Home Living ◽  
Health And Well Being

<p>The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The<strong> </strong>purpose<em> </em>of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.</p>

scholarly journals Universal Design as a Paradigm for Providing Health Interventions for Older Adults 1

Care Weekly ◽  
2021 ◽  
pp. 1-5
Author(s):  
Peter J. Snyder
Keyword(s):  
Older Adults ◽  
Universal Design ◽  
Industrial Design ◽  
Well Being ◽  
Health Interventions ◽  
Direct Effects ◽  
Design Philosophy ◽  
Applied Approach ◽  
Health And Well Being

Universal Design is a broadly applied approach within the industrial design (ID) field that has, as its hallmark characteristic, the goal of inclusivity. This design philosophy allows the ID professional to play a role as an extended member of the caregiving team for older adults by creating products, services and solutions with a design ethic that has direct effects on their health and well-being.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

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