Åldersförändringarnas påverkan i kroppen, livet och köket - en konceptstudie
(2009) MMK920Innovation
- Abstract
- This master thesis has been carried out in collaboration between Lund Institute of
Technology and the department Kitchen&Dining at IKEA of Sweden in Älmhult. The
aim for this project has been to develop new products in the kitchen in hence to make
everyday life easier for people above 50 years and at the same time make it better for
all IKEA’s customers. Enhanced general health conditions and living standards have
lead to an increasing average duration of life in just about the whole world. This
tendency is expected to continue and therefore the elderly will become a more
significant consumer group in the future. This fact concerns IKEA due to their vision
to create a better everyday life for the many people. Because of the... (More) - This master thesis has been carried out in collaboration between Lund Institute of
Technology and the department Kitchen&Dining at IKEA of Sweden in Älmhult. The
aim for this project has been to develop new products in the kitchen in hence to make
everyday life easier for people above 50 years and at the same time make it better for
all IKEA’s customers. Enhanced general health conditions and living standards have
lead to an increasing average duration of life in just about the whole world. This
tendency is expected to continue and therefore the elderly will become a more
significant consumer group in the future. This fact concerns IKEA due to their vision
to create a better everyday life for the many people. Because of the population
growing older and older, new needs are required of the surrounding environment. The
conclusion can therefore be ascertained that the requirements from products, which
facilitate both physical and lifestyle changes caused by ageing, will increase in the
future. Therefore, in this master thesis the most important general ageing changes that
happen will be identified as well as the major problem areas that occur in the kitchen.
A solution will also be created within one of these areas. In excess of this,
recommendations will be given concerning improvements that will facilitate the
target group.
The project mainly consists of three phases; pre-study, concept generation and further
development of the final concept. The work has partly been carried out according to
the design methodology described in the book “Vilda idéer och djuplodande analys”,
which is written by Jan Landqvist. Other additional methodologies have been used
when it was found necessary, for example during the pre-study and the concept
evaluation. Research was made during the pre-study, such as literature studies about
what happens in the human body as it ages. Identification was made of the most
common infirmities of old age within the population above 50 years and also how the
general lifestyle is changing. Owing to collected result, the main problem areas in the
kitchen were able to be identified and many concepts were created, every one of them
with the aim to make it easier for people within the target group. During the concept
generation, tracing and brainstorming were the primary work methods. As the
concepts became more and more concretized the tracing devolved into computer
aided design manufacturing. Due to the CAD-manufacturing the concepts got more
definitive dimensions and detail solutions. In this phase price, quality and
manufacturing were also taken into consideration.
The final concept is working as a mobile unit in the kitchen. The product will be an
aid and will make the food preparation easier for the user. Attention has not only been
paid to the supporting of the body movements, which are demanded by different
activities in the kitchen. The product shall also be adapting to demands, which are
caused by the change in lifestyle, such as reduced living space and more dinners at
home. The final concept was materialized in shape of a prototype, which was built in
IKEA’s prototype workshop. This prototype served as a basis of the final evaluation
of the concept. It enabled to experience the concept in full scale and also try out its
functions and user friendliness. The pre-study shall also be seen as a part of the final
result of the project, as it gives a close presentation and identification of the most
common infirmities of old age and the major problem areas in the kitchen. These are facts which could be useful to IKEA in future projects, where considerations wish to
be taken regarding an elderly target group. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/1496248
- author
- Kronvall, Josefine and Johansson, Cecilia
- supervisor
- organization
- course
- MMK920
- year
- 2009
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- IKEA, kitchen, geriatrics, furniture
- language
- Swedish
- id
- 1496248
- date added to LUP
- 2009-10-27 08:55:26
- date last changed
- 2010-02-01 14:40:04
@misc{1496248,
abstract = {{This master thesis has been carried out in collaboration between Lund Institute of
Technology and the department Kitchen&Dining at IKEA of Sweden in Älmhult. The
aim for this project has been to develop new products in the kitchen in hence to make
everyday life easier for people above 50 years and at the same time make it better for
all IKEA’s customers. Enhanced general health conditions and living standards have
lead to an increasing average duration of life in just about the whole world. This
tendency is expected to continue and therefore the elderly will become a more
significant consumer group in the future. This fact concerns IKEA due to their vision
to create a better everyday life for the many people. Because of the population
growing older and older, new needs are required of the surrounding environment. The
conclusion can therefore be ascertained that the requirements from products, which
facilitate both physical and lifestyle changes caused by ageing, will increase in the
future. Therefore, in this master thesis the most important general ageing changes that
happen will be identified as well as the major problem areas that occur in the kitchen.
A solution will also be created within one of these areas. In excess of this,
recommendations will be given concerning improvements that will facilitate the
target group.
The project mainly consists of three phases; pre-study, concept generation and further
development of the final concept. The work has partly been carried out according to
the design methodology described in the book “Vilda idéer och djuplodande analys”,
which is written by Jan Landqvist. Other additional methodologies have been used
when it was found necessary, for example during the pre-study and the concept
evaluation. Research was made during the pre-study, such as literature studies about
what happens in the human body as it ages. Identification was made of the most
common infirmities of old age within the population above 50 years and also how the
general lifestyle is changing. Owing to collected result, the main problem areas in the
kitchen were able to be identified and many concepts were created, every one of them
with the aim to make it easier for people within the target group. During the concept
generation, tracing and brainstorming were the primary work methods. As the
concepts became more and more concretized the tracing devolved into computer
aided design manufacturing. Due to the CAD-manufacturing the concepts got more
definitive dimensions and detail solutions. In this phase price, quality and
manufacturing were also taken into consideration.
The final concept is working as a mobile unit in the kitchen. The product will be an
aid and will make the food preparation easier for the user. Attention has not only been
paid to the supporting of the body movements, which are demanded by different
activities in the kitchen. The product shall also be adapting to demands, which are
caused by the change in lifestyle, such as reduced living space and more dinners at
home. The final concept was materialized in shape of a prototype, which was built in
IKEA’s prototype workshop. This prototype served as a basis of the final evaluation
of the concept. It enabled to experience the concept in full scale and also try out its
functions and user friendliness. The pre-study shall also be seen as a part of the final
result of the project, as it gives a close presentation and identification of the most
common infirmities of old age and the major problem areas in the kitchen. These are facts which could be useful to IKEA in future projects, where considerations wish to
be taken regarding an elderly target group.}},
author = {{Kronvall, Josefine and Johansson, Cecilia}},
language = {{swe}},
note = {{Student Paper}},
title = {{Åldersförändringarnas påverkan i kroppen, livet och köket - en konceptstudie}},
year = {{2009}},
}