Dino Lauando

DINO LAUANDO SENIOR CAPSTONE 2017 PORTABLE DIABETIC PORTION CONTROL FOOD CONTAINER 1

PORTABLE DIABETIC PORTION CONTROL FOOD CONTAINER

Dino Lauando | Senior Capstone Process Book | Len Mayer | Spring 2017

TABLE OF CONTENTS Foreword

7

EXPERT ENGAGEMENT WITH DIETITIAN

33

Project Statement

8

Working With Dietitian

34

Additional Q & A’s

36

Conclusions After Q & A

40

INITIAL MOCK-UPS AND IDEATIONS

41

Mock-up Starting Point

42

WHAT IS DIABETES

9

Definitions

10

Statistics

12

WHAT DOES A DIABETIC DO TO STAY HEALTHY?

13

A More Refined Direction

46

POINT OF ENTRY

15

FEEDBACK FROM DIABETICS

49

My Point Of Entry

16

Diabetes Forum

50

Healthy Eating Practices

17 IDEATIONS AND INVESTIGATIONS CONTINUED

55

WHAT EXISTS IN THE MARKET

18

Ideations In Response To Feedback

56

Reasons For Market Research

19

How A Thermos Works

58

Material Investigation

60

EXPERT ENGAGEMENT WITH ENGINEERS

62

Working With Engineers Via Upwork

63

Breakdown Of Gabriela’s Iterations

69

Initial Market Research

20

In-depth Market Research

22

DESIGN CRITERIA

30

Goals and Criteria

31

5

TABLE OF CONTENTS CONTINUED

6

USER TESTING 73

73

USER TESTING

Initial Test With First Prototype

74

Second Round Of User Testing

121

Revisions After User Testing

77

TRANSPORTATION CONCEPTS

123

ONE TWO ONE 78

78

Different Ways Of Carrying

125

Product Statement

79

RESOURCES

126

Product Breakdown

80

Half Section Breakdown

81

Size And Form

82

TECHNICAL DRAWINGS

85

INVISIONED COLORWAY

89

POTENTIAL COLORWAYS

92

PREPPING

98

TRANSPORTATION

107

CLEANING

112

IN USE

117

120

FOREWORD This past semester has been a huge learning experience for me, largely due to the fact of how challenging capstone was for me. This self-driven project put all my skills to the test and I am proud to say that I am extremely happy with how it came out (and it will only get better!). Through my projects ups and downs, I managed to pull-through and alas be able to present to you, my fellow reader, my precious capstone ONE TWO ONE, a portable diabetic portion control container. Feel free to peruse through this process book and relive with me this incredible process of learning, curiosity, exploration, failure, and humble revelations.

7

PROJECT STATEMENT The practice of food portion control is an important component in a diabetics highly disciplined lifestyle. ONE TWO ONE is a portable portion control food vessel to carry self-prepared bite-sized portioned meals for diabetics. These vessels accommodate all meal plans and allow the user to fill up their food to their appropriate serving size.

8

WHAT IS DIABETES? Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

DEFINITIONS Diabetes: a chronic disease that occurs

getting too high (hyperglycemia) or too

when the pancreas is no longer able to

low (hypoglycemia). All carbohydrate

make insulin, or when the body cannot

foods are broken down into glucose in

make good use of the insulin it produces.

the blood.

Insulin: is a hormone made by the

Types of Diabetes:

pancreas that allows your body to use

Type 1

sugar (glucose) from carbohydrates

Type 2

in the food that you eat for energy or

Pre-Diabetes

to store glucose for future use. Insulin

Gestational Diabetes

helps keeps your blood sugar level from

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*I focused on Type 1 and Type 2 Diabetes

TYPE 1

PRE-DIABETES

When the pancreas produces little to no

A “pre-diagnosis” of diabetes. It’s when

insulin. Thus, Insulin therapy is usually

your blood-glucose level Is higher than

practiced to regulate blood levels.

normal, but it’s not high enough to be considered diabetes.

TYPE 2

GESTATIONAL DIABETES

When the pancreas doesn’t produce

Gestational

enough insulin (or the insulin cannot be

when a woman is pregnant. It’s when

processed or used properly)

the blood-glucose level of the mother

diabetes

can

develop

goes too high during pregnancy.

References/Sources: https://medlineplus.gov | https://www.endocrineweb.com

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STATISTICS As of 2014, 29.1 million people have diabetes in the USA. That’s about

1 out of every 11 people.

T1 T2

In adults, it accounts for approx.

all diagnosed cases, with

18,000 youths diagnosed each year.

1.7 million people 20 years and older were diagnosed in 2012, with 5,000 youths diagnosed each year.

References/Sources https://www.cdc.gov/features/diabetesfactsheet/

12

5% of

WHAT DOES A DIABETIC DO TO STAY HEALTHY? Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

TAKE MEDICINE

14

EXERCISE

EAT HEALTHY

POINT OF ENTRY Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

MY POINT OF ENTRY For my product, I decided I would focus on one of these three important factors that contribute to a diabetics healthy lifestyle, which is nutrition: It is important that diabetics go on a strict meal plan and practice portion control in order to limit the amount of sugar they take in — this serves as a great point of entry for me.

By measuring and portioning their meals, it helps facilitate a healthy lifestyle by maintaining their glucose levels at a steady state.

16

HEALTHY EATING PRACTICES Healthy eating helps keep your blood

Healthy Diabetic Eating Includes:

sugar in your target range. It is a critical

Limiting foods that are high in sugar

part of managing your diabetes, because

Eating smaller portions, spread out

controlling your blood sugar can prevent

over the day

long-term diabetic complications such

Being careful about when and how

as: strokes, blindness, kidney failure,

many carbohydrates you eat

heart attacks, and blood vessel disease

Eating a variety of whole-grain foods,

that may require an amputation.

fruits and vegetables every day Eating less fat

References/Sources: https://medlineplus.gov/diabeticdiet.html

Limiting your use of alcohol

17

WHAT EXISTS IN THE MARKET? Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

REASON FOR MARKET RESEARCH After having a clear and focused point

My reason for doing this was so that

of entry for my capstone, I realized

I could pin-point the strengths and

it was absolutely crucial for me to

weaknesses of these products. Once

investigate what products currently

that was done, my goal would be to

exist in the market that are designed for

combine both markets (portion control

diabetic portion control. And to make

and food containers) in order to create

things a bit more interesting, I wanted

an amazing new product that spliced the

to also look at different types of general

best of both worlds from these existing

food containers ranging in size, shape,

products. The next few pages show how

portability, competition, and demand.

I went about doing this market research.

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INITIAL MARKET RESEARCH My initial market research focused on finding products that help diabetics with portion control. After scavenging the Internet for days, I narrowed down my findings to the only two existing products that helped with portion control. There are a variety of different iterations of these same products by

Observations: PROS Affordable Useful (Based On Reviews) CONS Not portable/Travel-friendly No insulation Bulky/Ugly Can’t carry soups or liquids

different bands, but in the end, it is No proper way to carry or store it pretty much the same idea.

20

Not leak-proof/Not a great seal

Meal Measure Portion Control Plate

Go Healthy Travel Plate Pack

Company: Meal Measure

Company: Precise Portions

Price: $8-$14

Price: $15

The Healthy Portions Meal Measure is

The Precise Portions 9� Go Healthy

a plastic portion control guide that fits

Travel Plate with Lid is a three-

right over your plate.

sectioned to-go plate.

21

IN-DEPTH MARKET RESEARCH

22

The second half of my market research

Amazon product research tool that

focused on finding dozens of products

allows me to track in real time estimated

ranging from general portion control

sales of my selected products, along

containers, food containers, insulated

with confirming potential opportunities

food containers, and thermoses. What I

for product growth using their “Niche

wanted to focus on was particularly the

Hunter”

amount of sales, revenue, competition,

powerful algorithm confirms whether or

and demand went on between all these

not your selected niche has potential,

products. I did this by subscribing for

which in my case, confirmed that

one month to Jungle Scout, an online

insulated containers are in great demand.

application.

Jungle

Scouts’

23

DESIGN CRITERIA Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

GOALS AND CRITERIA Having good knowledge of the market,

criteria and show the necessary actions

my competition, and my point of

I have to take in order to accomplish

entry, I was then able to create a list

these goals. The following page lists my

of design goals and criteria for myself.

design criteria with the bolded points

The first list of goals were based on my

being the most important, and the

observations from the market and where

orange bolded point being the very first

I saw opportunities to improve upon

criteria that is crucial to accomplish/

the qualities these existing products

understand. Without meeting this goal

lacked on. The second set of goals were

first, my capstone would not have been

a response to the first set of design

able to advance.

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BASED ON THE MARKET

RESPONSE TO FIRST GOALS

Create a product to use after the

Research diabetic portion control

kitchen. There are no portion

and learn how it works

control products to use outside

Experiment with modular forms

of the home Make it portable/travel friendly (combining both sides of the market) Have it simultaneously hold both liquids and solids (hot and cold) Make it look nice!

Find the best way to retain a meals temperature throughout the day, hot or cold.

Investigate the best materials to use for my product Figure out the easiest way to carry my product

BOLD = Most important criteria (Although all are important!)

ORANGE BOLD = First important criteria to accomplish

32

EXPERT ENGAGEMENT WITH DIETIAN Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

WORKING WITH DIETITIAN Since I wanted to focus on creating a

shape and drive my design: the 1:2:1

product that assisted with diabetic

cup ratio/formula she recommended

portion control, I had to learn exactly

to me for proper diabetic portion

how it worked. So, I reached out to

control. Next, was the integration of

Cher Pastore, a NYC based diabetic

liquids/soups within the same formula.

nutritionist/dietitian who was able to

These two major discoveries helped me

answer absolutely every question I had

accomplish two of my design goals.

for her. The next few pages provide a detail account of all my Q & A’s

CHER PASTORE Nutritionist/Dietitian, MS, RDN, CDE

exchanged with her, along with the two

Certified Diabetes Educator 10+ Years of Experience

most important answers that helped

34

https://chernutrition.com/

1

2

Q What is a typical diet? Are there any

Q When it comes down to soup, how do you recommended diabetics to

standard/typical/average meals?

A In general, they should have no more than ONE cup of protein, TWO cups

go about portion controlling?

A

With soup, they would only have

of green vegetables, and no more than

to monitor it if they have carbs in

ONE cup (15-45 grams) of carbs. This

it, like beans. If it was all vegetables

formula applies to one healthy well-

they don’t have to account for it.

balanced meal.

One meal can be 1 Cup of Soup, Up

2

MOST IMPORTANT DEFINING

to 2 Cups of vegetables, and up to 1

FACTORS THAT DROVE MY

cup of protein. If they want carbs, it

DESIGN DECISION

would replace the soup.

35

ADDITIONAL Q & A’S Q Is there a difference between a Type 1

Q Is portion control different for kids?

and Type 2 diet? Do they both require

Do they teat the same amount as

to go on a diet?

adults, in terms of portion?

A There are differences, With Type 1,

A It’s different for kids and it depends

diabetics are told by doctors to eat and

on their age. Kids 0-5 years old have a

take the amount of carbs and insulin

different set of requirements because

they want, as long as they regulate it —

they need more portions. If they have

they have to control their carbs. Also,

Type 1, they don’t restrict their food

it is not standardize across the board—

but just match the influence. Kids are

everyone should eat no more than 45

more active so they can eat bit more

grams of carbs per meal at a time.

carbs — Up to 75 grams tops.

36

Q How often do your clients make their

Q Are carbs the only nutrient they need

own meals/pack their own lunch? If they

to moderate? What about proteins

do, for what occasions (work, school,

and starches? Is their something

etc)?

similar to the insulin-carb practice?

A Not many. I think this is because we live

­ A Yes. Carbs = starches, fibers —

in NYC and they buy out a lot. It might

anything that breaks own to sugar.

be different in other cities. However,

Protein does not affect blood sugar

most people struggle because its hard

that much, but diabetics should still

to measure their portions. Very few

have at least one serving of protien

people carry measuring cups. Often,

in their meal. We want them feel full

they just order the lowest carb food.

and have a balanced meal.

37

Q What do you think about the existing

Q What

are

the

portion

control

portion control plates and products?

guidelines for fruits and desserts?

Do you recommend them? How can

Is it okay to have them with your

they be improved? Do your clients use

meal (carbs, proteins, veggies + fruit,

them?

dessert + maybe juice?) improvement!

A I do no not recommend at all to have

There are no great portion control plates

fruits or dessert with their 1:2:1 meal.

that exist right now in the market, but

Fruits and desserts are a snack and

I have found some some good portion

should be eaten later on in the day in

control bowls (On Amazon).

between meals. We don’t want their

A They

definitely

need

blood-glucose levels to spike up.

38

Q Can diabetics drink juice or any sugar

Q How

does

a

related beverages (soda, smoothies,

themselves

milkshakes)? If so, how much of it can

portion control?

they drink? If not, is it only water that

diabetic

about

educate

nutrition

and

A Education comes with commitment. I recommend books, charts, and phone

they can drink? water

apps to my clients so they can learn

for their beverage. Alternatives are

and teach themselves when they are

sparkling water with flavor, herbal teas,

not with me. It is a very tricky to learn

or coconut water with low carbs.

at first, but with practice it becomes

A Diabetics

should

only

drink

simple.

39

CONCLUSIONS AFTER Q & A

40

There isn’t a one-size fits all “diabetic

that said, all meal plans vary from person

diet.”. Everything is individualized so

to person. A place to start is about 45

that one can have more flexibility in

grams of carbohydrate per meal (since 1

planning meals to fit their schedule,

carbohydrate serving equals 15 grams of

lifestyle, and food preferences. An

total carbohydrate). But, one may need

individualized approach also helps one

more or less. Everything depends on

to target an eating plan to meet their

their activity level, personal preferences

own goals, for example, if they need to

and medications. With this is mind, how

lose weight or lower blood pressure. For

do I create a universal product to assist

an individualized meal plan they should

with portion control and accommodate

speak with a dietitian or health. With

all meal plans?

INITIAL MOCK-UPS AND IDEATIONS Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

MOCK-UP STARTING POINT

42

Now that I had an amazing amount of

the design process a breeze. Moreover,

information and knowledge on diabetic

I realized that portion control isn’t

portion control, I was able to start

something you can solve, but rather

designing, mocking-up, and making

something you can help assist. I decided

important decisions. Little by little,

I wanted to create a small, portable food

the information

sort of made

container that would hold a diabetics

everything fit like a puzzle — it started

portioned meal. But first, I had to figure

to reach to a point where my product

out the best way to do this. Through trial

started to design itself and it was great.

and error, I began to experiment with

I came to understand the power of

form in order to figure out the best way

research and how, at times, can make

to contain this 1:2:1 cup ratio/formula.

I had

Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

I chose to go with a capsule shape that

it easy to clean as well. I experimented

would be split into three compartments.

with several ways to open this capsule,

My reasoning for this is because I

with the ideation to the right being my

found cylindrical geometry to be the

initial concept. At this point, I also knew

most effective for storing and carrying

I wanted the containers to be insulated,

(which is why many water bottles are

so that the user can carry both hot and

this shape). Also, by having round ends,

cold foods. However, this concept would

the two 1 cup (8 oz) containers would

have not been feasible due to the nature

be extremely easy to clean because

of insulated containers manufacturing

there are no sharp/hard to reach areas.

methods.

As for the 2 cup (16 oz) container, the interior would simply be filleted making

44

A MORE REFINED DIRECTION Since the initial concept was a bit too

I began to ideate that as well. Moreover,

complicated to fully realize, I thought

I began to loosely toy with the idea of

of a new, more exciting way for these

materials, leaning towards the direction

three vessels to connect, and that is this

of stainless steel. However, at this point,

stackable/threadable capsule form that

stainless steel was still not a confirmed

connects all three containers together.

choice of material because I wanted to

I also began to think about how these

investigate whether or not it was the

three vessels would connect together

best choice for an insulated container,

whilst maintaining proper insulation. I

or if there are better materials for this

knew this had to be done with external

(aluminum, titanium, plastic, etc.)

lids that act as dividers and insulators, so

46

FEEDBACK FROM DIABETICS Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

DIABETES FORUM Once I had clear idea and direction for my

gone ahead and provided a few screen-

design, I pitched it to dozens of diabetics

shots of them. These comments range

via an online forum on diabetesdaily.

from positive to negative ones, as well

com. The site has thousands of active

as

users who all engage in discussions with

concerns, and general suggestions. I

one another. I went ahead and created

will also provide the link to both threads

two separate threads where I received

below.

constructive

criticism,

thoughts,

an overwhelming amount of responses and feedback for my idea! Unfortunately, the thread is too long to include all the comments in this book, but I have

50

References/Sources: https://www.diabetesdaily.com/forum/food-and-diet/96824do-you-practice-portion-control/ https://www.diabetesdaily.com/forum/food-and-diet/96822do-you-eat-out-prep-your-own-meals/

IDEATIONS AND INVESTIGATIONS CONTINUED Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

IDEATIONS IN RESPONSE TO FEEDBACK After receiving great feedback

from

my findings. Lastly, at this point I still

actual

their

knew that these three vessels needed to

and

be connected via external lids (shown

continued ideating some more. From

in orange) in order to provide proper

those comments, I decided to integrate

insulation. However, I didn’t know how

graduations inside the vessels so that

to go about doing this. It was important

it indicates where to fill up, include

to me that by the end of the semester

thermal insulation, and experiment with

I would have more than a concept, but

size. Also, I began to research how a

rather a manufacture ready product that

thermos works and different types of

could be produced. So, I decided it was

materials. The next few pages will show

vital to get expert help from engineers.

diabetics,

suggestion

56

into

I

took

all

consideration

HOW A THERMOS WORKS Heat travels in three ways:

The thinnest of the glass walls

Conduction in solids

stops heat from entering or leaving

Convection (liquid or gas)

the flask by conduction

Radiation (anything that will allow radiation to pass)

Two steel tubes (one for outer wall

Old Thermos (Left Picture): Interior

silver

coating

and one for inner wall) the

A “tube� (later removed) at the

prevents heat transfer by radiation

bottom removes the air between

The double wall vacuum chamber

the two walls that creates the

prevents

vacuum insulation.

convection

58

New Thermos (Right Picture):

heat

on

moving

by

References/Sources: http://coolcosmos.ipac.caltech.edu/cosmic_classroom/light_lessons/thermal/transfer.html https://gridclub.com/subscribers/info/fact_gadget_2009/1001/science_and_technology/heat_and_light/863.html

59

MATERIAL INVESTIGATION Plastics

Aluminum

PROS

PROS

Cheapest

Lightweight

Easy to clean/Dishwasher safe

Trendy

Comes in many sizes, colors, shapes No Metallic Taste CONS

60

CONS Sketchy construction techniques Possible BPA liner

Not safe for hot liquids/Microwaves

Not food grade

Some models may have BPA

Easily dents

Wasteful

Difficult to clean

STAINLESS STEEL WINS! Stainless Steel

I chose to go with stainless steel,

PROS

specifically 304 food grade stainless

Durable

steel, as the primary material for my

No plastic toxins

food container. Aluminum was definitely

Comes in many sizes and colors

not a choice because it isn’t food safe

Easy to clean/Dishwasher safe

meaning it will most likely have an

CONS

internal BPA liner. I also narrowed out

May dent if dropped

plastic to limit waste and instead opted

Possible metallic taste

to use it for the lids and dividers.

Can heat up in hot temperatures

References/Sources: https://www.banthebottle.net/articles/battle-of-the-reusablebottles-plastic-vs-aluminum-vs-stainless-steel/

61

EXPERT ENGAGEMENT WITH ENGINEERS Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

WORKING WITH ENGINEERS VIA UPWORK Once I had a solid design direction and

however, I realized he wasn’t much of an

vision in mind, I prepared all my notes

engineer but rather a mechanical drafter

and sketches to send to engineers. I used

with some knolwedge in engineering.

Upwork, an online freelancing service

In the end, we both ended up with a

to find experienced engineers with

concept, but that wasn’t what I was

knowledge in vacuum insulation and

trying to go for. So, I reached out to a

sheet metal manufacturing. I received

more qualified engineer named Gabriela

loads of proposals after listing myself.

Precope,

After reviewing all of them, I picked my

with

first engineer, Conrad VanBaeuzekom. I

sheet metals and vacuum insulation

worked with Conrad for about 2 weeks,

technology.

a

mechanical

engineer

over 20 years of experience in

63

Concept Developed with Conrad VanBaeuzekom This concept featured one double-ended female adapter with gaskets in the inside and no internal lids. However, its engineering wasn’t enough to provide proper insulation, as described by Gabriela Pricope. Its gaskets and mechanical connection would have let the heat/cold escape.

Gabriela ended up being the engineer I

in the sense that it was extremely hard

worked with for the rest of my project.

to communicate with her since she was

I sent her all of my sketches, ideas,

halfway around the world in Romania.

concerns,

throughout

Her response times were delayed, but

our interaction and she was able to

when she did respond, it was very

understand my vision very well, perhaps

detailed and well-thought out. I learned

better than myself. Together, we went

what it was like to work with different

through 3 sets of iterations of ONE TWO

professionals around the world and it

ONE, up until the most recent one that

is definitely not something easy to do.

is presented towards the end of this

Now, something unexpected happened

process book. However, I must note that

a week before thesis was due —she had

working with Gabriela was very difficult

to cancel the rest of the job because she

and

critiques

65

66

got sick. At this point, it was very crucial

trying to accomplish in my design and

for me to get the 3rd iteration done

the language barrier didn’t make it any

because I needed an updated and fully-

easier. I received back to back iterations,

functional prototype that improved

but they just weren’t good. As a last

upon the last iteration. I was put to

resort, I messaged Gabriela and asked if

the ultimate test and worked within

there was any way she could finish the

this time constraint to find another

job for me, despite her circumstances.

engineer to finish the job for me. I hired

To my surprise, she agreed and saved

Vah Rashi, also a mechanical engineer,

my life! She went above and beyond

however, it was probably the worst

and worked under an extremely tight

experience I had through Upwork thus

deadline of 15 hours. And as always, she

far. Vah couldn’t understand what I was

delivered with incredible results.

Concepts Developed with Vah Rashi Here are a few images of different iterations I did with Vah. His level of detail was not as precise as Gabriela’s, and he also didn’t really understand how vacuum insulation worked, so in the end, this became another concept as well.

Exchanged Messages with Gabriela Pricope Here are a few screenshots showing back and forth communication I had with Gabriela.

BREAKDOWN OF GABRIELA’S ITERATIONS Iteration 1:

Iteration 2:

The first iteration was more of a concept

The second iteration made the plastic

to get the point across to me. It consists

dividers more apparent. These dividers

of three vessels that would connect to

had multiple functions: they served as a

eachother via FDA approved plastic

grips, dividers, external lids, and internal

dividers. They also featured internal lids

lids. Once connected, proper insulation

with FDA approved rubber gaskets for

would be induced.

added insulation. However, at this stage,

Iteration 3:

the design looked too mechanical and

The third iteration was the same as the

had to be simplified a bit more. The

second with the difference being the

second iteration fixed these problems.

addition of over-molded silicone grips.

69

ITERATION 1

ITERATION 2

ITERATION 3

USER TESTING Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

INITIAL TEST WITH FIRST PROTOTYPE Having completed the third iteration, I

containers. The results were surprising.

was now able to 3D print and conduct

Here is a list of my discoveries:

my first round of user testing. I went

Double grip divider design does

around my school asking people to

not establish a clear top or bottom

pick up the food container and put it

Assembly and disassembly is unclear

on its bottom. Afterwards, I asked them

Too many lids — where does a user

to open it. As they did this, I sat back, recorded, and observed what they did — I said absolutely nothing. My reason for doing this was to not influence my user how I would want them to open the

74

put them?

Good size and height All vessels need internal lids so food does not fall out.

ONE TWO ONE ITERATIONS This picture shows from left to right the evolution of ONE TWO ONE, starting with paper models to the most recent iteration

REVISIONS AFTER USER TESTING Following my first round of user testing, I took all my notes, sketches, and feedback into consideration and presented them to my engineer. Together, we reviewed and updated all the necessary changes needed to solve the issues the first prototype had. After a few days of back and forth communication, we finalized the design and created my second and most recent prototype (for now).

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PORTABLE DIABETIC PORTION CONTROL FOOD CONTAINER

78

PROJECT STATEMENT The practice of food portion control is an important component in a diabetics highly disciplined lifestyle. ONE TWO ONE is a portable portion control food vessel to carry self-prepared bite-sized portioned meals for diabetics. These vessels accommodate all meal plans and allow the user to fill up their food to their appropriate serving size.

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PRODUCT BREAKDOWN

OVERMOLDED SILICONE RUBBER GASKETS - GASKETS PREVENT HEAT/COLD FROM ESCAPING INJECTION MOLDED POLYPROPYLENE LIDS - INTERNAL LIDS PREVENT FOOD FROM OVERMOLDED SILICONE RUBBER GRIP

FALLING OUT WHEN UNSCREWING

- ESTABLISHES TOP AND BOTTOM - PROVIDES ERGONOMIC GRIP

SP400-M-8 INDUSTRY STANDARDTHREADS - PROVIDES EASY TWIST OFF

HALF SECTION BREAKDOWN

DEEP DRAWN 304 FOOD GRADE STAINLESS STEEL

DOUBLE WALL VACUUM INSULATED CHAMBER - AIR IS REMOVED BETWEEN THE DOUBLE WALLS CREATING A VACUUM WHERE HEAT/COLD CAN’T GET IN OR OUT, THUS PROMOTING INSULATION.

7 HRS

5 HRS

3.5” SIZE AND FORM 2.5”

9.5”

ONE TWO ONE HAS BEEN DESIGNED IN SUCH A WAY WHERE IT IS SMALL ENOUGH TO BE PORTABLE, AND LARGE ENOUGH TO HOLD A COMPLETE DIABETIC PORTION CONTROLLED MEAL, AS WELL AS ITS INTERNAL LIDS.

ONE TWO ONE FEATURES SUBTLE GRADUATION MARKS WITHIN ITS 8 OZ AND 16 OZ CONTAINERS TO ALLOW THE USER TO FILL UP THEIR MEAL TO THE APPROPRIATE SERVING SIZE/AMOUNT.

TECHNICAL DRAWINGS Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

8

5

6

7

4

A

D

1

8

5

1

DESCRIPTION

MATERIAL

TOP RECIPIENT

-

B

0,29

1

2

10401-02

RECIPIENT 16OZ

-

0,90

1

3

10401-03

BOTTOM RECIPIENT

-

0,31

1

4

10401-04

PP WITH SILICONE CONNECTING PART RUBBER 0,098 OVERMOLD

5

10401-05

LID

PP Homopolymer

0,046

1

6

10401-06

LID

PP Homopolymer

0,049

1

7

10401-07

LID

0,048

1

8

10401-08

GASKET

0,007

1

9

10401-09

GASKET

0,011

1

10

10401-10

GASKET

PP Homopolymer Material <not specified> Material <not specified> Material <not specified>

0,005

1

9,47

C

1

10

4

9 8

3

6

2

7

2

9 SECTION A-A

SECTION B-B

3,5

B

B

2

7

10

3

3,74

3

-

FIRST ISSUE

29.04.2017

DL

REV.

DESCRIPTION

DATE

APPROVED

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN INCHES TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

A

Dim. shown inside of [

PROPRIETARY AND CONFIDENTIAL

] are in mm

Geometric tolerances as per ASME Y14.5 MATERIAL

DRAWN CHECKED

NAME

DATE

DL

29.04.2017 29.04.2017

Vacuum Insulated Food Container

MFG APPR. Q.A. COMMENTS:

SIZE

FINISH

DO NOT SCALE DRAWING

7

6

5

4

3

TITLE:

ENG APPR.

-

8

D

C

2

1

5

B

WEIGHT QTY.

A

4 6

2

3

ITEM PART NUMBER NO. 1 10401-01

2

DWG. NO.

B

10401-00

SCALE: 1:2

WEIGHT: 1,76 lbs

REV

-

SHEET 1 OF 1

1

A

REV.

DESCRIPTION

DATE

APPROVED

REV.

DESCRIPTION

DATE

APPROVED

REV.

DESCRIPTION

DATE

APPROVED

REV.

DESCRIPTION

DATE

APPROVED

-

FIRST ISSUE

29.04.2017

DL

-

FIRST ISSUE

29.04.2017

DL

-

FIRST ISSUE

29.04.2017

DL

-

FIRST ISSUE

29.04.2017

DL

3,42

A

3,37OD

3,334

3,333

,02

R,04

A

A

A

A

,604

,394

A

3,402-M8SP400

,045 GAP

,02

,83

,02

,83

3,38 ID 2,09

2,025

2,09

R1

2

3,29 OD SECTION A-A

1

SECTION A-A

SECTION A-A ITEM NO.

NAME

DIMENSIONS ARE IN INCHES TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02 Dim. shown inside of [

MATERIAL

PROPRIETARY AND CONFIDENTIAL

DRAWN CHECKED

INNER TOP RECIPIENT

Q.A.

Dim. shown inside of [

MATERIAL

PROPRIETARY AND CONFIDENTIAL

COMMENTS: Geometric tolerances as per ASME Y14.5

SCALE

TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

29.04.2017

MFG APPR.

AISI 304

NOT

DIMENSIONS ARE IN INCHES

29.04.2017

ENG APPR.

] are in mm

FINISH

DO

DL

DATE

DRAWING

] are in mm

AISI 304

A

NO.

10401-01-I

WEIGHT: 0,138 lbs

DO

DL

29.04.2017

CHECKED

NOT

SCALE

DESCRIPTION

MATERIAL

WEIGHT

QTY.

10401-01-I

INNER TOP RECIPIENT

AISI 304

0,138

1

2

10401-01-O

OUTER TOP RECIPIENT

AISI 304

0,148

1

DIMENSIONS ARE IN INCHES

29.04.2017

ENG APPR.

TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

OUTER TOP RECIPIENT

MFG APPR. Q.A.

Dim. shown inside of [

MATERIAL

PROPRIETARY AND CONFIDENTIAL

Geometric tolerances as per ASME Y14.5

REV.

-

DATE

COMMENTS:

FINISH

SIZE DWG. SCALE:1:1

NAME DRAWN

PART NUMBER

1

SIZE DWG.

A

DRAWING

SCALE:1:1

SHEET 1 OF 1

REV.

NO.

10401-01-O

WEIGHT: 0,148 lbs

-

] are in mm

-

NAME

DATE

DL

29.04.2017

CHECKED

TOP RECIPIENT

MFG APPR. Q.A.

Dim. shown inside of [

SCALE

MATERIAL

PROPRIETARY AND CONFIDENTIAL

Geometric tolerances as per ASME Y14.5 NOT

DIMENSIONS ARE IN INCHES TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

29.04.2017

ENG APPR.

COMMENTS:

FINISH

SHEET 1 OF 1

DO

DRAWN

DRAWING

SIZE DWG.

NO.

A

SCALE:1:1

REV.

10401-01

WEIGHT: 0,29 lbs

] are in mm

AISI 304

SHEET 1 OF 1

DO

29.04.2017

BOTTOM SUPPORT

Q.A. Geometric tolerances as per ASME Y14.5

NOT

SCALE

DRAWING

DATE

APPROVED

REV.

DESCRIPTION

DATE

APPROVED

REV.

DESCRIPTION

DATE

APPROVED

REV.

DESCRIPTION

-

FIRST ISSUE

29.04.2017

DL

-

FIRST ISSUE

29.04.2017

DL

-

FIRST ISSUE

29.04.2017

DL

-

FIRST ISSUE

SIZE DWG.

A

SCALE:1:1

NO.

10401-02-B

WEIGHT: 0,243 lbs

REV.

-

SHEET 1 OF 1

DATE

APPROVED

29.04.2017

DL

2

3,354 M8SP400

,02

B

2,994

2

A

3

3

DETAIL B SCALE 4:1

4,358

5

5

3,284 OD

3,562

,02

A

,02

R,059 ,129

,83

29.04.2017

MFG APPR.

DESCRIPTION

,83

DATE

DL

ENG APPR.

REV.

,352

NAME

CHECKED

COMMENTS:

FINISH

-

DRAWN

,039 ,835

R,06

3,37OD

A

SECTION E-E

SECTION F-F

,02

A

,02

1

3

,02

3,154-M8SP400

,03 3,44

E

1

DETAIL A SCALE 2:1

E

3,5

,394

DETAIL A SCALE 4:1

,83

,02

3,44ID F

DIMENSIONS ARE IN INCHES TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02 Dim. shown inside of [

PROPRIETARY AND CONFIDENTIAL

2,486

F

MATERIAL

] are in mm

AISI 304

CHECKED ENG APPR. MFG APPR. Q.A.

NAME

DATE

DL

29.04.2017

SCALE

TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

MIDDLE INNER CONTAINER

Geometric tolerances as per ASME Y14.5 NOT

DIMENSIONS ARE IN INCHES

29.04.2017

COMMENTS:

FINISH

DO

DRAWN

R1,131

DRAWING

Dim. shown inside of [

SIZE DWG.

A

SCALE:1:2

NO.

10401-02-I

WEIGHT: 0,336 lbs

REV.

-

SHEET 1 OF 1

PROPRIETARY AND CONFIDENTIAL

MATERIAL

] are in mm

AISI 304

CHECKED

NAME

DATE

DL

29.04.2017

NOT

SCALE

DRAWING

DESCRIPTION

MATERIAL

WEIGHT

QTY.

10401-02-B

0,243

1

AISI 304

0,336

1

3

10401-02-O

BOTTOM SUPPORT MIDDLE INNER CONTAINER MIDDLE OUTER CONTAINER

AISI 304

10401-02-I

AISI 304

0,317

1

DIMENSIONS ARE IN INCHES

ENG APPR.

MIDDLE OUTER CONTAINER

MFG APPR. Q.A. Geometric tolerances as per ASME Y14.5

PART NUMBER

1 2

TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

29.04.2017

COMMENTS:

FINISH

DO

DRAWN

ITEM NO.

SIZE DWG.

A

SCALE:1:2

NO.

10401-02-O

WEIGHT: 0,317 lbs

Dim. shown inside of [

PROPRIETARY AND CONFIDENTIAL

MATERIAL

] are in mm

-

-

DO

CHECKED

NAME

DATE

DL

29.04.2017

SCALE

RECIPIENT 16OZ

MFG APPR. Q.A. Geometric tolerances as per ASME Y14.5

NOT

DIMENSIONS ARE IN INCHES TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

29.04.2017

ENG APPR.

Dim. shown inside of [

COMMENTS:

FINISH

REV.

SHEET 1 OF 1

DRAWN

DRAWING

SECTION A-A

PROPRIETARY AND CONFIDENTIAL SIZE DWG.

A

SCALE:1:2

NO.

10401-02

WEIGHT: 0,90 lbs

REV.

-

SHEET 1 OF 1

MATERIAL

] are in mm

AISI 304

CHECKED

NAME

DATE

DL

29.04.2017 29.04.2017

ENG APPR.

Q.A. Geometric tolerances as per ASME Y14.5

NOT

SCALE

INNER BOTTOM RECIPIENT

MFG APPR.

COMMENTS:

FINISH

DO

DRAWN

DRAWING

SIZE DWG.

A

SCALE:1:1

NO.

10401-03-I

WEIGHT: 0,148 lbs

REV.

-

SHEET 1 OF 1

REV.

DESCRIPTION

DATE

APPROVED

REV.

DESCRIPTION

DATE

APPROVED

REV.

DESCRIPTION

DATE

APPROVED

REV.

DESCRIPTION

DATE

APPROVED

-

FIRST ISSUE

29.04.2017

DL

-

FIRST ISSUE

29.04.2017

DL

-

FIRST ISSUE

29.04.2017

DL

-

FIRST ISSUE

29.04.2017

DL

3,298 M8SP400 3,07-M8SP400

3,5

CL ,358

,394

,512

,02 0.074 GAP

,83

2° 2,986 M8SP400

3,5

2,594 A

R,02

,071

3,74

SECTION A-A

A

1 A

2

A

3,21

SECTION A-A

A

,02

3,58

R,04

,394

A

,08

CL

A

,08

,79

3,46

3,5

2,594

,16

R1,23 3,09 M8SP400

2,93

3,25 M8SP400

SECTION A-A

SECTION A-A

DIMENSIONS ARE IN INCHES

DRAWN

TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02 Dim. shown inside of [

MATERIAL

PROPRIETARY AND CONFIDENTIAL

NAME

DATE

DL

29.04.2017

CHECKED

OUTER BOTTOM RECIPIENT

Q.A. COMMENTS: Geometric tolerances as per ASME Y14.5

NOT

SCALE

DRAWING

REV.

DESCRIPTION

-

FIRST ISSUE

PART NUMBER

1

10401-03-I

2

10401-03-O NAME

DIMENSIONS ARE IN INCHES

MFG APPR.

] are in mm

AISI 304

ITEM NO.

SIZE DWG.

A

SCALE:1:1

NO.

10401-03-O

WEIGHT: 0,166 lbs

DRAWN

TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

29.04.2017

ENG APPR.

FINISH

DO

A

2,77

3,298-M8SP400

Dim. shown inside of [

MATERIAL

PROPRIETARY AND CONFIDENTIAL

DL

CHECKED

DESCRIPTION INNER BOTTOM RECIPIENT OUTER BOTTOM RECIPIENT

DO

1

BOTTOM RECIPIENT

,325 DIMENSIONS ARE IN INCHES

Dim. shown inside of [

SCALE

DRAWING

A

SCALE:1:1

NO.

WEIGHT: 0,31 lbs

DO

DL

29.04.2017

SCALE

Q.A.

Dim. shown inside of [

COMMENTS:

DRAWING

SIZE DWG.

A

SCALE:1:1

NO.

REV.

10401-04

WEIGHT: 0,098 lbs

] are in mm

MATERIAL

PROPRIETARY AND CONFIDENTIAL

PP Homopolymer

-

DO

29.04.2017

LID

Q.A. COMMENTS:

NOT

SCALE

SIZE DWG.

APPROVED

REV.

DESCRIPTION

DATE

APPROVED

REV.

DESCRIPTION

29.04.2017

DL

-

FIRST ISSUE

29.04.2017

DL

-

FIRST ISSUE

29.04.2017

DL

-

FIRST ISSUE

NO.

A

DRAWING

DATE

SCALE:1:1

REV.

10401-05

WEIGHT: 0,046 lbs

-

SHEET 1 OF 1

DATE

APPROVED

29.04.2017

DL

CL

,08

,072

,356 3,09

,492

,492 R,02

3,29

2° 3,05

2,93

SECTION A-A

SECTION A-A

A A

2,994

29.04.2017

MFG APPR.

DESCRIPTION

,073

DATE

DL

ENG APPR.

REV.

,591

NAME

CHECKED

Geometric tolerances as per ASME Y14.5

FINISH

SHEET 1 OF 1

SHEET 1 OF 1

DRAWN

APPROVED

CL

A

TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

CONNECTING PART

MFG APPR.

Geometric tolerances as per ASME Y14.5 NOT

DIMENSIONS ARE IN INCHES

29.04.2017

ENG APPR.

PP WITH SILICONE RUBBER OVERMOLD

-

DATE

CHECKED

MATERIAL

PROPRIETARY AND CONFIDENTIAL

REV.

10401-03

NAME DRAWN

] are in mm

FINISH

SIZE DWG.

,592

DATE

2°

,356

0,166

COMMENTS: Geometric tolerances as per ASME Y14.5

NOT

AISI 304

TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

Q.A.

FINISH

-

1

DATE

REV.

SHEET 1 OF 1

QTY.

0,148

29.04.2017

MFG APPR.

] are in mm

WEIGHT

AISI 304

29.04.2017

ENG APPR.

-

MATERIAL

A

A

2,85

A

A

A

3,29

3,23

,197

3,05

2,994

R,04

,098

SECTION A-A

SECTION A-A

R,02

,098

R,02 ,572

,394 3,05 M8SP400

DIMENSIONS ARE IN INCHES TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02 Dim. shown inside of [

PROPRIETARY AND CONFIDENTIAL

] are in mm

MATERIAL

PP Homopolymer

CHECKED

NAME

DATE

DL

29.04.2017

NOT

SCALE

DRAWING

DIMENSIONS ARE IN INCHES TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

29.04.2017

ENG APPR.

LID

MFG APPR. Q.A.

Dim. shown inside of [

PROPRIETARY AND CONFIDENTIAL

COMMENTS: Geometric tolerances as per ASME Y14.5

FINISH

DO

DRAWN

SIZE DWG.

A

SCALE:1:1

NO.

10401-06

WEIGHT: 0,049 lbs

REV.

-

SHEET 1 OF 1

] are in mm

MATERIAL

PP Homopolymer

CHECKED

NAME

DATE

DL

29.04.2017

NOT

SCALE

DRAWING

DIMENSIONS ARE IN INCHES TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

29.04.2017

ENG APPR.

LID

MFG APPR. Q.A.

Dim. shown inside of [

PROPRIETARY AND CONFIDENTIAL

COMMENTS: Geometric tolerances as per ASME Y14.5

FINISH

DO

DRAWN

SIZE DWG.

A

SCALE:1:1

NO.

10401-07

WEIGHT: 0,048 lbs

REV.

-

SHEET 1 OF 1

] are in mm

MATERIAL

DRAWN CHECKED

NAME

DATE

DL

29.04.2017

DIMENSIONS ARE IN INCHES

GASKET

MFG APPR. Q.A.

Geometric tolerances as per ASME Y14.5

DO

NOT

SCALE

DRAWING

Dim. shown inside of [

PROPRIETARY AND CONFIDENTIAL

Material <not specified> COMMENTS: FINISH

TOLERANCES: ANGULAR: MACH 0.5° BEND 0.5° X.XXX 0.002 X.XX 0.005 X.X 0.01 X. 0.02

29.04.2017

ENG APPR.

SIZE DWG.

A

SCALE:1:1

NO.

10401-08

WEIGHT: 0,007 lbs

REV.

-

SHEET 1 OF 1

] are in mm

MATERIAL

DRAWN CHECKED

NAME

DATE

DL

29.04.2017 29.04.2017

ENG APPR.

GASKET

MFG APPR. Q.A.

Material <not specified> COMMENTS: Geometric tolerances as per ASME Y14.5

FINISH

DO

NOT

SCALE

DRAWING

SIZE DWG.

A

SCALE:1:1

NO.

10401-09

WEIGHT: 0,005 lbs

REV.

-

SHEET 1 OF 1

INVISIONED COLORWAY Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

POTENTIAL COLORWAYS Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

93

94

95

96

97

PREPPING

Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

TRANSPORTATION

Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

CLEANING

Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

IN USE

Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

USER TESTING

Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

SECOND ROUND OF USER TESTING With the second prototype on hand, I

Here are all the issues that need to be

went ahead and conducted user testing

addressed in the next iteration:

once again. I knew that although this is

The ends/bottoms of the 8 oz

my “final” prototype for thesis, it is most containers are too wobbly definitely not the final prototype for the product. ONE TWO ONE still has many more iterations to go through before I can consider it done. This user testing brought up a few more issues that needed to be resolved. The good thing is that they are pretty minor — for now.

Lids need to all be the same size Lids should be modular so that they don’t lie around Form has potential of being smaller Threads take too long to open and close — make them shorter.

121

TRANSPORTATION CONCEPTS Dino Lauando | Capstone Presentation | Len Mayer | Spring 2017

DIFFERENT WAYS OF CARRYING It may appear as if I overlooked proper

a fold-able spork that lives within the 16

ways of carrying ONE TWO ONE, but I

oz middle container. I see it snap-fitting

am here to tell you that I have indeed,

on small tangs that would be recessed

not. A semester just wasnâ&#x20AC;&#x2122;t enough to

inside the internal lid. I realized that

develop a carrying case for my product,

including a spork is very important to

however, I did consider it and sketched

the user experience and should not be

out some ideas. These images show

disregarded. The last thing I would want

concepts ranging from trays that turn

is my user walking around in frustration

into cases, sleeves, straps, and even

look for an eating utensil!

the integration of a spork. For my next iteration, I want to find a way to include

125

RESOURCES Diabetes Information & Statistics:

Thermos Insulation Information:

Medline Plus

Cool Cosmos

www.medlineplus.gov

www.coolcosmos.ipac.caltech.edu

Endocrine Web

Grid Club

www.endocrineweb.com

www.gridclub.com

CDC www.cdc.gov

Thermos/Bottle Materials:

Diabetes Daily

Ban The Bottle

www.diabetesdaily.com

www.banthebottle.net

Cher Nutrition www.chernutrition.com

CREDITS Special Thanks To:

Services:

Tangible Creatives, Eugene Chang, Cher

Jungle Scout

Pastore, Gabriela Pricope, Vah Rashi, Conrad

www.junglescout.com

VanBaeuzekom, Len Mayer, my PD peeps, my

Upwork

friends, and my family!

www.upwork.com

126

127