This Project was based on the "Analysis of the ergonomic problem around the kitchen environment for the persons with disabilities (motor, visual and the elderly)"
Objectives:
-Increase the independence of the disabled persons in daily activities.
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Modify conditions of habitability and accessibility, according to specific ergonomic standards.
-Assure social wellbeing: providing support, safety, prevention and a decrease of accidents around the home environment.
-Create a new design unit for all people with disabilities and give them the possibility to use modules which would adapt to any environment.
-Design a new kitchen with a systematization of functional components which could be adapted to different groups of users by means of some variations in the design.
-Generalize about the developed solutions for the application to traditional kitchens as "KITS".
(D.I.Henrik Widahl Madsen)
COOKING BOOK (under construction)
Objectives:
Use of a code based on drawing elements, to be read-interpreted not only by sighted people, but also by visually handicapped people, children, and the elderly (physically handicapped), in the kitchen environment.
One of the main advantages is the use of easy measuring methods (cups, spoons, or number of units) very useful for those who haven't got kitchen scales, or can't handle grams and liters (visually handicapped, the elderly and children) or whose hands are very weak.
This Book gives everyone the opportunity to get close and interact in a home environment.
Recipes very easy to prepare, taking into account the basic structure:
-Repetition of ingredients.
-Base ingredient of the recipe.
Dry ingredients
Liquid ingredients
Fatty ingredients.
Total or partial reproduction of this document, through whatever means, is not authorized.
(Intellectual Property Law n° 11723)
Registered trade mark.
Industry :graphic design-multimedia-didactic-web
Fecha : November 12, 2003
Inscription number:
File 289794
form72682
receipt 000200112895
