Food, disability and design

This paper aims to inform the reader of the design-related challenges faced with feeding oneself with a disability. This seemingly normal task is something that is taken for granted; from a small age, we are taught to hold and use forks and knives correctly, etiquette on serving and presenting food and on maintaining a convivial and friendly atmosphere. Unfortunately, due to the effects of aging or acquired disabilities, the dignity of this simple task can be compromised. Literature suggests that mealtimes for people with a disability can cause emotional stress due to the reduction of independence, self-consciousness of their appearance, and fatigue (Backman et al., 2008) (Coleman et al., 1993 and 2006). These factors may lead to social isolation and a reduction in the pleasure of partaking in a meal in a social context. While products exist that fill the physical need for gripping and balancing, the design of these implements leave little to be desired. An investigation into the design of exemplary adaptive products, such as the ‘Smoking Glass’ by Joe Colombo and the vegetable peeler from OXO have promoted inclusion, ease of use for sufferers of arthritis and have opened up a new market segment of inclusive kitchen technologies that bring the sufferer back into the kitchen. The discipline of industrial (product) design is explored, and its pertinence to the research and development of new adaptive aids is demonstrated. Strategies for the future are proposed utilising emerging industrial design techniques and food design trends, such as molecular gastronomy are hypothesised as future areas of research and development for inclusive food design. This paper forms part of a doctoral research project from Swinburne University of Technology, Melbourne, Australia. It will discuss the sensitivities of a person with a disability when confronted with designed products used during a mealtime, and will suggest potential strategies to help alleviate the emotional stressors.