The Universal Design Kitchen: Which Adaptations Do Consumers Select?

Patrick Patterson, Iowa State University, USA

Mary Yearns, Extension Housing Specialist, Iowa State University, USA

Andrew Bice, CIRAS, Engineer, Iowa State University, USA

Introduction

As people grow older, they experience a progressive loss of physiological capabilities, which may dramatically reduce their ability to participate in daily activities. As their activities become more limited, the design of the home environment becomes a major factor in facilitating their desire to age in place.

Previous research on universal design has often focused on adaptable design solutions-how to make features universally usable by both seated and standing users, as well as persons of widely differing heights and abilities. These findings stress the importance of compatibility among appliances, cabinets, counters, and fixtures. Further, the need for a system of components that could be adapted to a variety of placements within the kitchen, as user needs change was identified. The research results to be presented will show how freestanding kitchen furniture with modular components can be adapted to accommodate a variety of users.

Rationale and Scope

The goal of the research project is to develop a prototype system of appliances and cabinets with universal design features that meet the needs of older women who prepare meals in their own homes. During Phase I, focus group interviews, in-home observations, and ethnographic interviews were used to determine the problems, limitations, and concerns older women experience in preparing meals in their own kitchens. Based on these findings, prototypes for modular kitchen furniture with interchangeable components were constructed and shown to the focus group participants to obtain their reactions and feedback. The results of Phase I were reported at the International Conference on Aging, Disability, and Independence in Washington, DC, in December, 2003.

During Phase II, the research team studied adaptations and changes the subjects selected to make in the arrangement of the prototype kitchen. The 30 subjects included both men and women in three age groups. Subjects were asked to prepare one of three simple foods using the prototypes in a "standard" kitchen arrangement. The subjects were videotaped while they prepared the food so that body mechanics could be observed. Next, the subjects were shown how counter heights, drawer sizes, and heights of wall cabinets could be changed easily. If they saw adaptations that would make the kitchen more usable, the requested changes were made, and they were asked to prepare the same food again, using the new arrangement. After the food preparation was completed, subjects were asked to describe what they liked and disliked about the convenience and usability of the prototypes. The videotapes were analyzed to compare the body mechanics used in the two different arrangements. The modular approach was well received, but the types of kitchen adaptations selected varied according to age, height, and gender of subjects.

Expectations for the Future

Project results will be used to develop improved prototypes that are manufacturable, in collaboration with a cabinet manufacturing company. Next, focus group interviews will be conducted with builders, building suppliers, and apartment managers who have a role in selecting kitchens that are installed in apartments and single-family homes. The results of the interviews will be available by September 2004.

The next phase of prototype development will include improved designs for the modular kitchen furniture and kitchen-wide design solutions for a system of cabinets and appliances with universal design features. Educational materials will be developed to accompany the new kitchen system, showing consumers how to select the component parts and how they can be adjusted and rearranged with simple tools. Consumers will even be able to take home "loaner furniture" to see how the components would work in their own kitchens. The expected outcome will be to develop kitchens that more nearly meet the goal of universal usability by consumers with a variety of abilities, have market appeal for a broad range of users, can be adjusted by do-it-yourselfers as needs change, and can be mass-produced at an affordable price.

Discussion Stimulants

The presentation will start with slides of the modules in a "standard" configuration. The audience will be challenged to identify features that make this a universal design kitchen, although the adaptable features will be "invisible." After discussion, the audience will be shown how the modular components can be changed and adapted, using simple tools. "Before" and "after" video clips of subjects preparing foods will be shown, illustrating the improved ease and usability of the kitchen after appropriate adaptations had been made. Discussion and questions will be encouraged throughout the presentation. Participants will also be given a score sheet to rate the appeal and usability of the various modular components.

Collaborators

The research team at Iowa State University includes Andrew Bice, an Engineer with CIRAS (Center for Industrial Research and Service); Patrick Patterson, an Ergonomist in the Department of Industrial and Manufacturing Systems Engineering; and Mary Yearns, an Extension Housing Specialist in the Department of Human Development and Family Studies. Outside support has been obtained from Maytag Corporation, Bertch Cabinet Manufacturing, and Progress Industries. The project is funded by a grant from the U.S. Administration on Aging.

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