[nfbmi-talk] Survey from UofM on Potential Kitchen Device
J.J. Meddaugh
jj at bestmidi.com
Tue Oct 14 22:19:00 UTC 2014
Hello. A group of students at the University of Michigan is looking to
create an adaptive device for the blind as a class project. They are
seeking input through the survey linked below.
While this message was originally addressed to attendees of the recent
MPVI weekend in Ann Arbor, all are welcome to participate in this
survey. Please direct questions to Matt directly.
---------- Forwarded message ----------
From: Matt Vedrin <vedrin at umich.edu>
Date: Fri, Oct 10, 2014 at 3:59 PM
Subject: UofM Design Team - Thank you for working with us! Project
update & new survey request by Sunday October 12
Hello MPVI members!
I apologize for the long winded email but I have sectioned it so
hopefully it is a bit easier to navigate!
Thank you!
We are so thankful we had the chance to meet all of you at the retreat
last weekend and are very excited to continue working with you to
develop a product for members of the visually impaired community!
Project Topic
After hearing all of the feedback and concerns during our visit and
through the surveys, our group has identified cooking/baking as one of
the areas that we can best try to help through a physical product design.
Although we understand the digital world is very powerful in being able
to provide really helpful apps through electronic devices, we are
unfortunately required by our class to create a physical product and so
we would like to explore any solutions that require physical products to
help address this need.
Specifically we are interested in handling dry ingredients in either
cooking or baking (so ingredients like salt, spices, flour, sugar, oats,
chocolate chips, etc.).
Quick Survey
The attached survey will help us understand more specific information
around this topic - so it will include more option-based and
ranking-based answers. At this point we are looking for more information
about preferences, practices, and concerns as opposed to specific
product possibilities. When we are beginning to generate concepts, we
will be able to reach out again to hear your feedback and/or product ideas.
We need to start our concept generation process on Monday October 13 at
the very latest, so if you have a chance to take this 5-7 minute survey
by Sunday October 12, we would be best able to incorporate all of your
feedback into our design process and would really appreciate it!
We are hoping that parents will be able to help the students/children
complete these surveys (where applicable) as well in order to help
create a product that meets the needs of the user now and in the future.
Preferred survey taking method: An online survey can be taken at the
following link:
https://umich.qualtrics.com/SE/?SID=SV_aa9K3SPDufde3bf
Additional survey taking options:
-Please find the attached PDF, Word Document, and attached text
**If you know anyone else who is visually impaired or a parent of a
visually impaired child and would be willing to forward this on to them,
please do!
Possible Interviews
Finally, we are looking for anyone willing to be interviewed (10-15
minutes) so we can gain more specific reasons as to why or why not
certain practices or tools are used. If you have any interest in helping
us through being interviewed please simply reply to this email and let
us know.
Thank you again to everyone and we are looking forward to hearing your
feedback!
All the best,
Matthew Vedrin
Graduate Student - Mechanical Engineering
University of Michigan
--------------------------------------------------------------------------------
Dry-Ingredients Survey 10-10-2014
Thank you for taking our survey!
This survey is intended to help identify what you currently do to
prepare dry ingredients for cooking or baking and what you feel is
important about this process.
We hope that it will take no more than 5-7 minutes to complete. Please
remember that the team is required to create a physical product to
address a particular customer need.
The survey is also intended to focus on aspects of cooking or baking
that require the use and handling of dry ingredients such as spices,
flour, sugar, salt, etc. Please keep this in mind when completing the
survey.
Finally - we would like to ask that anyone choosing to take the survey
please complete it by this Sunday October 12 at midnight. We apologize
for the rush but we will be starting to generate ideas for this product
on Monday and want to be able to use your feedback to help us provide a
better design! All information in this survey will be considered
CONFIDENTIAL. Your responses will never be correlated to any particular
individual/family without prior consent provided to the design team.
Thank you again and please don't hesitate to contact us if you have any
questions!
Question 1: Multiple Choice – Please mark an x next to your answer and
select only 1 answer.
What best describes how you usually organize dry ingredients when
cooking or baking?
m I take them out and put them back one by one
m I have them all out on the counter in certain positions
m I use some sort of an organizer product
m I have them all out on the counter in no particular order
m Other (please explain): ____________________
Question 2: Multiple Choice – Please mark an x next to your answer and
choose only 1 answer.
How do you usually identify dry ingredients for cooking or baking?
(especially spices, flower, sugar, salt)
m Smell
m Texture of container
m Labelled with Braille or marking
m Sound or recording
m Taste test
m Other (please describe): ____________________
Question 3: Free Response
Please describe, in as much detail as possible, what you normally do
with dry ingredients when you cook or bake. Please include how you
measure, organize, pour, and combine them:
Question 4: Ranking of Importance
Please rank the following by their importance to you in regards to
handling dry ingredients for cooking or baking. The ranking is from 1 to
5 where 1 is least important and 5 is most important. Please mark an “x”
to the right of the number you select.
Use the exact amount needed of each ingredient:
1 2 3 4 5
Have ingredients well organized:
1 2 3 4 5
Reduce the time it takes to cook or bake:
1 2 3 4 5
Prepare ingredients by yourself:
1 2 3 4 5
Know what something is by hearing a sound or recording:
1 2 3 4 5
Use tools that look appealing (either to you or others):
1 2 3 4 5
Know what something is by its shape:
1 2 3 4 5
Ability to choose how ingredients are organized:
1 2 3 4 5
Know what something is by its weight:
1 2 3 4 5
Use tools that feel comfortable:
1 2 3 4 5
Find an ingredient quickly:
1 2 3 4 5
Avoid spills or knocking over things:
1 2 3 4 5
Have easily cleanable ingredient containers:
1 2 3 4 5
Choose how ingredients are organized:
1 2 3 4 5
Measure ingredients quickly:
1 2 3 4 5
Use a tool that is easy to use:
1 2 3 4 5
Combine ingredients quickly:
1 2 3 4 5
Use standard kitchen products or tools:
1 2 3 4 5
Have separate ingredient containers:
1 2 3 4 5
Measure the amount of ingredient accurately:
1 2 3 4 5
Having a lot of space available on the counter:
1 2 3 4 5
Use a tool that can do multiple things:
1 2 3 4 5
Keep different ingredients separate before using them:
1 2 3 4 5
Use tools that have a creative design:
1 2 3 4 5
Use products or tools designed specifically for you:
1 2 3 4 5
Know what something is by its smell:
1 2 3 4 5
Move the ingredients around easily:
1 2 3 4 5
Question 5: Free Response
Is there anything else that is important to you in regards to using,
organizing, measuring, handling, or preparing dry ingredients when
cooking or baking? If so, please explain:
Question 6: Multiple Choice - Please mark an x next to your answer and
select only 1 answer.
What best describes how you store your dry ingredients?
m I usually use them in their original packages/containers
m I usually move the dry ingredients to a package/container separate
from its original one
m Other (please describe):
Question 7: Free Response
What would be the ideal way to organize and measure ingredients for
cooking or baking?
Question 8: Ranking of Difficulty
Please rank the following by difficulty with regards to working with dry
ingredients. The ranking is from 1 to 5 where 1 is not difficult and 5
is very difficult. Please mark an “x” to the right of the number you select.
Remembering where each ingredient is once it is on the table:
1 2 3 4 5
Measuring each ingredient:
1 2 3 4 5
Preparing the ingredients in a reasonable amount of time:
1 2 3 4 5
Finding an ingredient or container once it is on the table:
1 2 3 4 5
Other - please describe here:
1 2 3 4 5
Question 8: Free Response
Do you have any other major difficulties in dealing with dry
ingredients? If so, please explain:
Question 9: Multiple Choice - Please mark an x next to your answer and
select only 1 answer.
What best describes how you normally know what dry ingredients are
inside a container?
m By feeling the shape of the container
m By a label or marking I can feel on the container
m By hearing a sound or recording
m By smelling it
m Other (please describe) ____________________
Question 10: Multiple Answer – Please mark an “x” next to all that apply
Would you be willing to complete more surveys and/or participate in
interviews as we continue our design of a product?
q Yes to Surveys
q Yes to Interviews
q Yes to both Surveys and Interviews
q No to all
Question 11: Free Response
If the design team did not contact you directly and you answered "yes"
to any of the above, please provide your email and/or phone number below:
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