[nfbmi-talk] Survey from UofM on Potential Kitchen Device
Shepherd, Amy
amyshepherd at mpvi.org
Wed Oct 15 17:04:38 UTC 2014
Yesterday was the original deadline but I know they will still accept
surveys. Please do it if you have the time. It will be a big help to them.
Amy
On Tue, Oct 14, 2014 at 9:03 PM, Elizabeth Mohnke via nfbmi-talk <
nfbmi-talk at nfbnet.org> wrote:
> Hello J.J.,
>
> Thank you for passing along this survey. However, it looks as though they
> wanted the survey completed by yesterday, so perhaps we are a bit late in
> participating in this particular survey. Too bad they were not willing to
> reach out to us before the deadline.
>
> Warm regards,
> Elizabeth
>
> -----Original Message-----
> From: nfbmi-talk [mailto:nfbmi-talk-bounces at nfbnet.org] On Behalf Of J.J.
> Meddaugh via nfbmi-talk
> Sent: Tuesday, October 14, 2014 6:19 PM
> To: NFB of Michigan Internet Mailing List; NFB of Michigan Internet
> Mailing List; NFB of Michigan Internet Mailing List
> Subject: [nfbmi-talk] Survey from UofM on Potential Kitchen Device
>
> 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:
>
>
>
>
>
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> 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:
>
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>
>
>
> 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):
>
>
>
>
>
>
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>
> Question 7: Free Response
>
> What would be the ideal way to organize and measure ingredients for
> cooking or baking?
>
>
>
>
>
>
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>
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>
>
> 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:
>
>
>
>
>
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>
>
>
>
>
>
>
> 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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>
> _______________________________________________
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>
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>
--
Amy Shepherd
MPVI President
Visit our Website www.mpvi.org <http://www.mpvi.org>
Join us on Facebook <http://www.facebook.com/groups/48271986241/>
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