O Design Inclusivo vai à mesa: bandeja de refeições acessível às pessoas com deficiência visual
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Data
2021-06-30
Autores
Torres, Maria Alice
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O ato de se alimentar engloba questões relativas não somente às necessidades fisiológicas, mas também aos fatores emocionais, sociais, políticos e econômicos. No caso das pessoas com deficiência visual, implica também na autonomia e valorização do indivíduo e nos seus processos de interação social. Considerando que, somente no Brasil, são mais de 6,5 milhões de pessoas com alguma deficiência visual, esta pesquisa visa investigar a relação entre design e alimentação nas refeições de pessoas cegas ou com baixa visão, mais especificamente, como se dá a interação entre esse público e três bandejas de refeições disponíveis no mercado, de modo a gerar requisitos para o desenvolvimento de uma bandeja de refeições inclusiva. Neste sentido, foram abordadas algumas questões fundamentais do design na contemporaneidade, como o desenvolvimento projetual com responsabilidade social, com foco no ser humano, seus hábitos e modos de vida, bem como, as disciplinas Design Inclusivo, cuja prática projetual parte das limitações de um grupo de usuários, com o objetivo de permitir que um maior número de pessoas tenha uma boa experiência de uso em produtos e ambientes e a subdisciplina do Food Design, a Design for Food, que tem como um de seus pressupostos, o desenvolvimento de produtos para servir e comer alimentos. A revisão da literatura contou também com referencial teórico acerca da Deficiência Visual, Hábitos Alimentares, Design Contemporâneo, Design de Produto, Design e Inovação e Design Participativo, relacionado a uma sociedade e sujeito contemporâneo. O método de investigação adotado é predominantemente qualitativo, com caráter teórico e empírico, incluindo também uma abordagem quali-quantitativa, somadas às técnicas de pesquisa de campo e estudos de casos, realizados em sete etapas: revisão bibliográfica; entrevistas; dinâmicas com os usuários; análise e síntese das informações coletadas nas etapas anteriores; geração de requisitos para o escopo do projeto de uma bandeja inclusiva; geração de sketchs e produção do mockup. A partir dos apontamentos e das observações dos participantes durante as atividades de pesquisa de campo, foram elaborados os requisitos para o desenvolvimento de uma bandeja de refeições inclusiva. Requisitos estes, que permearam o processo de ideação para o desenvolvimento de uma proposta de design de uma bandeja de refeições inclusiva, acessível não só ao grupo de pessoas com deficiência visual.
The act of eating encompasses issues relating not only to physiological needs, but also to emotional, social, political and economic factors. In the case of visually impaired people, this also implies the autonomy and appreciation of the individual and their social interaction processes. Considering that, in Brazil, there are more than 6.5 million people with some visual impairment, this research aims to investigate the relationship between design and food in the meals of blind or low vision people, more specifically, how the interaction between then and three meal trays available on the market, in order to generate requirements for the development of an inclusive meal tray. In this sense, some fundamental questions of contemporary design, such as project development with social responsibility, focusing on human beings, their habits and ways of life, as well as the Inclusive Design disciplines, whose design practice starts from the limitations of a group of users with the objective of allowing a greater number of people to have a good experience of using products and environments, and the subdiscipline of Food Design, Design for Food, which has as one of its assumptions, product development to serve and eat food. The literature review also included a theoretical framework on Visual Disability, Eating Habits, Contemporary Design, Product Design, Design and Innovation and Participatory Design related to a contemporary society and subject. The research method adopted is predominantly qualitative, with a theoretical and empirical character, also including a qualiquantitative approach, added to the field research techniques and case studies, carried out in seven stages: bibliographic review; interviews; dynamics with users; analysis and synthesis of the information collected in the previous steps; generation of requirements for the scope of an inclusive tray project; generation of sketchs and mockup production. From the notes and observations of the participants during the field research activities, the requirements for the development of an inclusive meal tray were elaborated. These requirements, which permeated the ideation process for the development of a design proposal for an inclusive meal tray, accessible not only to the visually impaired group.
The act of eating encompasses issues relating not only to physiological needs, but also to emotional, social, political and economic factors. In the case of visually impaired people, this also implies the autonomy and appreciation of the individual and their social interaction processes. Considering that, in Brazil, there are more than 6.5 million people with some visual impairment, this research aims to investigate the relationship between design and food in the meals of blind or low vision people, more specifically, how the interaction between then and three meal trays available on the market, in order to generate requirements for the development of an inclusive meal tray. In this sense, some fundamental questions of contemporary design, such as project development with social responsibility, focusing on human beings, their habits and ways of life, as well as the Inclusive Design disciplines, whose design practice starts from the limitations of a group of users with the objective of allowing a greater number of people to have a good experience of using products and environments, and the subdiscipline of Food Design, Design for Food, which has as one of its assumptions, product development to serve and eat food. The literature review also included a theoretical framework on Visual Disability, Eating Habits, Contemporary Design, Product Design, Design and Innovation and Participatory Design related to a contemporary society and subject. The research method adopted is predominantly qualitative, with a theoretical and empirical character, also including a qualiquantitative approach, added to the field research techniques and case studies, carried out in seven stages: bibliographic review; interviews; dynamics with users; analysis and synthesis of the information collected in the previous steps; generation of requirements for the scope of an inclusive tray project; generation of sketchs and mockup production. From the notes and observations of the participants during the field research activities, the requirements for the development of an inclusive meal tray were elaborated. These requirements, which permeated the ideation process for the development of a design proposal for an inclusive meal tray, accessible not only to the visually impaired group.
Descrição
Palavras-chave
Design contemporâneo, Design inclusivo, Deficiência visual, Cegueira, Tecnologia assistiva, Alimentação, Contemporary design, Inclusive design, Visual impairment, Blindness, Assistive technology, Eating, Meal tray, Bandeja de Refeição