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  • 1.
    Lindborg, Ann-Louise
    et al.
    Mälardalen University, School of Innovation, Design and Engineering, Embedded Systems.
    Lindén, Maria
    Mälardalen University, School of Innovation, Design and Engineering, Embedded Systems.
    Development of an eating aid - From the user needs to a product2015In: Studies in Health Technology and Informatics, vol. 211, 2015, p. 191-198Conference paper (Refereed)
    Abstract [en]

    In this paper, the development process of an eating aid is described. The assistive devices must be worth using. To achieve this, the starting point has been the users need. The development started from the needs of an individual person, the inventor of the aid. The development has been about increasing the positive experience of the aid and decrease negative experience through an iterative development process. The development includes several evaluations, described in the paper, and as a conclusion, it is important to include the users throughout the development process. 

  • 2.
    Nyberg, M.
    et al.
    Food and Meal Science and the Research Group MEAL, School of Learning andEnvironment, Kristianstad University, Kristianstad, Sweden.
    Olsson, V.
    Food and Meal Science and the Research Group MEAL, School of Learning anEnvironment, Kristianstad University, Kristianstad, Sweden.
    Örtman, G.
    Department of Chemistry andBiomedical Sciences, Linnaeus University, Kalmar, Sweden.
    Pajalic, Z.
    Department of Chemistry andBiomedical Sciences, Linnaeus University, Kalmar, Sweden.
    Andersson, H. S.
    Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden.
    Blücher, A.
    Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden.
    Lindborg, Ann Louise
    Mälardalen University, School of Innovation, Design and Engineering, Embedded Systems.
    Wendin, K.
    Food and Meal Science and the Research Group MEAL, School of Learning andEnvironment, Kristianstad University, Kristianstad, Sweden.
    Westergren, A.
    PRO-CARE Group, School of Health and Society, Kristianstad University, Sweden.
    The meal as a performance: Food and meal practices beyond health and nutrition2018In: Ageing & Society, ISSN 0144-686X, E-ISSN 1469-1779, Vol. 38, no 1, p. 83-107Article in journal (Refereed)
    Abstract [en]

    The proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life. By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages, using simple eating aids, but also withdrawing socially during the meals. All these adjustments were important in order to be able to demonstrate proper food and meal behaviour, to maintain the facąde and to act according to the perceived norms. As well as being a pleasurable event, food and meals were also perceived in terms of being important for maintaining health and as 'fuel' where the main purpose is to sustain life. This was strongly connected to the social context and the ability to enjoy food and meals with family members and friends, which appeared to be particularly crucial due to the impending risk of failing the meal performance.

  • 3.
    Solis, J.
    et al.
    Karlstad University, Sweden.
    Lindeborg, Ann-Louise
    Mälardalen University, School of Innovation, Design and Engineering, Embedded Systems. Camanio Care AB, Sweden.
    Saijo, M.
    Tokyo Institute of Technology, Ookayama, Meguro-ku, Tokyo, Japa.
    Takeda, Y.
    Zhang, C.
    Waseda University, Okubo, Shinjuku-ku, Tokyo, Japan.
    Takeda, R.
    Leave a Nest Co., Ltd., Shimomiyabi-cho, Shinjuku-ku, Tokyo, Japan.
    Japan-Sweden Academia-industry international collaboration: Challenges in developing a robotic assistive eating device for frail elderly's independent life2017In: CEUR Workshop Proceedings, Volume 2059, 2017, Vol. 2959, p. 61-65Conference paper (Refereed)
    Abstract [en]

    This project aims at making a mock-up of a multi grip tool for a robotic assistive device and a camera system which enable frail elderly to live more independently and to keep track of their food intake. The robot will be developed through user centered design with analyses of real use cases in Japan and Sweden. Thanks to the collaborating researchers with a strong applied research approach as well as the companies with a strong experience in engineering solutions in both the Japanese and Swedish teams, the functionalities of Bestic, an assistive eating device, could be enhanced for commercial use, and distributed to municipalities and to the general pub.

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