G. Teal
School of Design, The Glasgow School of Art, UK
A. S. Macdonald
School of Design, The Glasgow School of Art, UK
P. J. Moynihan
School of Design, The Glasgow School of Art, UK
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Ingår i: Conference Proceedings; ServDes.2010; Exchanging Knowledge; Linköping; Sweden; 1-3 December 2010
Linköping Electronic Conference Proceedings 60:12, s. 127-131
Publicerad: 2012-09-20
ISBN: 978-91-7519-770-8
ISSN: 1650-3686 (tryckt), 1650-3740 (online)
This paper describes an ongoing multidisciplinary research project which is developing and prototyping a new food service for older hospital patients. This is a multi-faceted project combining the skills of designers; food sensory scientists; dietitians; medical sociologists; ergonomists and technologists with a diverse group of end users and stakeholders to map the existing food service and identify opportunities for re-design. This paper describes how three design methods/tools conventionally used by designers have been adapted and used to collaborate with colleagues from different non-design disciplines.
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