Design and Research of Healthy Food Delivery Service Platform for Elderly People

Design and Research of Healthy Food Delivery Service Platform for Elderly People

Cheng-an Hsiao

MA Design Innovation

Abstract: In recent years, food delivery platforms have become more and more popular, and observations show that the current food delivery platforms are more or less the same, people pay more and more attention to healthy eating, and the ageing of society is serious. Based on these reasons, this design project designed a food delivery platform for the elderly combined with healthy diet management. This research starts with a literature review, which separately investigates food, healthy eating, elderly-related diseases, user interface design, user experience design, and elderly user interface design.

The research method adopted questionnaire surveys and expert interviews. Then, based on the above survey results, the APP interface design of the food delivery platform was designed. Finally, the focus group was used to comment on the design results of this research. Conclusion of this research: Five key points of the “Design and Research of Healthy Food Delivery Service Platform for Elderly People”, 1. To make the labeling of meals clearer; 2. Before choosing a meal, there will be a screening mechanism that allows users to choose a healthy meal that suits them when using the food delivery platform; 3. You can customize your meal; 4. Help users to manage a healthy diet; 5.

Design an interface suitable for the elderly.

Keywords: food delivery platform, healthy diet management, the user interface for the elderly.

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Acknowledgements I'm coming to the end of my graduate studies. Thank you for my patience and guidance to my supervisor, teachers. Special thanks to my supervisor Professor Chen, the direction of the whole research is completed under the patient guidance of Professor Chen.

Under the guidance of the other teachers in the Department of Design and Innovation, I have been learning new things and growing throughout my year of study. I would like to express my respect to all the teachers here.

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Contents Abstract: ............................................................................................................................................ i Acknowledgements ........................................................................................................................... ii List of figures ....................................................................................................................................vi Chapter 1: Introduction .................................................................................................................... 1 1.1 Introduction ....................................................................................................................................... 1 1.2 Background and Motivation of The Research .................................................................................... 1 1.3 Aims and Objectives .......................................................................................................................... 2 1.4 Methodology ...................................................................................................................................... 2 1.5 Research Framework ......................................................................................................................... 4 1.6 Time Management.............................................................................................................................. 5 1.7 Summary ............................................................................................................................................ 6 Chapter 2: Review of The Literature ................................................................................................ 7 2.1 Healthy Eating Behavior ................................................................................................................... 7 2.1.1 Healthy Eating ................................................................................................................................ 7 2.1.2 Vegetables and Fruits ..................................................................................................................... 8 2.1.3 Salt .................................................................................................................................................. 9 2.1.4 Sugar............................................................................................................................................... 9 2.1.5 Lean Meat and poultry, fish, eggs, tofu, nuts and seed,s and legumes/beans ............................... 10 2.2 Diet Management............................................................................................................................. 10 2.2.1 Calories ........................................................................................................................................ 10 2.2.2 Weight Management ..................................................................................................................... 11 2.2.3 Diet Control .................................................................................................................................. 11 2.3 Elderly Disease ................................................................................................................................ 12 2.3.1 Atherosclerosis .............................................................................................................................. 12 2.3.2 Hypertension ................................................................................................................................. 13

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2.3.3 Diabetes ........................................................................................................................................ 14 2.3.4 Cancer .......................................................................................................................................... 14 2.4 User Interface Design ...................................................................................................................... 14 2.5 User Experience Design .................................................................................................................. 17 2.6 User interface for the elderly ........................................................................................................... 20 2.7 Summary .......................................................................................................................................... 22 Chapter 3: Questionnaire................................................................................................................ 24 3.1 Details of Surveys ............................................................................................................................ 24 3.2 Results and Analysis ........................................................................................................................ 33 3.3 Summary .......................................................................................................................................... 33 Chapter 4: Interview studies ........................................................................................................... 35 4.1 Details of Surveys ............................................................................................................................ 35 4.1.1 Expert Interview 1......................................................................................................................... 35 4.1.2 Expert interview 2 ......................................................................................................................... 36 4.1.3 Expert Interview 3......................................................................................................................... 37 4.1.4 Expert Interview 4......................................................................................................................... 38 4.1.5 Expert Interview 5......................................................................................................................... 39 4.1.6 Expert Interview 6......................................................................................................................... 40 4.2 Results and Analysis ........................................................................................................................ 41 4.3 Summary .......................................................................................................................................... 41 Chapter 5: Design and Development ............................................................................................... 42 5.1 Design Motivation ........................................................................................................................... 42 5.2 Target Market................................................................................................................................... 43 5.3 Customer Profile .............................................................................................................................. 43 5.4 User Story Mapping ......................................................................................................................... 44 5.5 Mood Boards ................................................................................................................................... 45 5.6 Design Processes ............................................................................................................................. 46

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5.7 Final Designs ................................................................................................................................... 53 5.8 Evaluations ...................................................................................................................................... 56 5.9 Summary .......................................................................................................................................... 58 Chapter 6: Conclusions and Recommendations .............................................................................. 59 7.Reference: .................................................................................................................................... 61 Appendix......................................................................................................................................... 67 Appendix 1: Questionnaire .................................................................................................................... 67 Appendix 2: Expert Interview ................................................................................................................ 73 Appendix 3: Focus Group ...................................................................................................................... 74

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List of figures Figure 1 Methodology framework ........................................................................................................ 3 Figure 2. Research Framework ............................................................................................................. 5 Figure 3. Time management .................................................................................................................. 6 Figure 4. Distribution of the EU population aged 18 or over by Mass Index .................................... 8 Figure 5. Harvard School of Public Health's version of healthy eating plate.................................... 8 Figure 6. Atherosclerosis ...................................................................................................................... 13 Figure 7. Page Design ........................................................................................................................... 16 Figure 8.................................................................................................................................................. 17 Figure 9.................................................................................................................................................. 18 Figure 10. How to go from an abstract idea to a concrete implementation ..................................... 18 Figure 11. 2010 U.S. Prevalence Rates for Age-Related Macular Degeneration by Age and Race 21 Figure 12. Gender ................................................................................................................................. 25 Figure 13. The industry you are currently engaged in? .................................................................... 25 Figure 14. Age? ..................................................................................................................................... 26 Figure 15. Usual eating habits? ........................................................................................................... 26 Figure 16. How often do you use the food delivery platform? .......................................................... 27 Figure 17. Will you pay attention to your own healthy diet when ordering food delivery platforms? ...................................................................................................................................................... 27 Figure 18. When using the food delivery platform, do you remember what food you ordered this week? ............................................................................................................................................ 28 Figure 19. What should you pay attention to when using the food delivery platform to select meals? ...................................................................................................................................................... 28 Figure 20. When ordering food delivery platform, will there often be some things that you cannot eat in the meal? ........................................................................................................................... 29 Figure 21. If you have some diseases, will it affect how often you use the delivery platform? ...... 30 Figure 22. Continuing from the previous question, if there is an impact, what is the reason for the impact?......................................................................................................................................... 30 Figure 23. Do you usually record your diet? ...................................................................................... 31 Figure 24. Usually eat at regular times? ............................................................................................. 31 Figure 25. Do you use a special app to keep track of what you eat and drink? .............................. 32 Figure 26. Continuing from the previous question, do you often use a special app to record your diet and health? ........................................................................................................................... 32 Figure 27. Platform-to-Consumer income .......................................................................................... 43

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Figure 28. Customer Profile................................................................................................................. 44 Figure 29. User Story Mapping ........................................................................................................... 45 Figure 30. Mood Boards....................................................................................................................... 46 Figure 31. set up functions ................................................................................................................... 47 Figure 32. sketch ................................................................................................................................... 48 Figure 33. XD sketch ............................................................................................................................ 48 Figure 34. XD sketch ............................................................................................................................ 49 Figure 35. XD sketch ............................................................................................................................ 51 Figure 36. XD sketch ............................................................................................................................ 52 Figure 37. XD sketch ............................................................................................................................ 53 Figure 38. colors.................................................................................................................................... 54 Figure 39. Final designs ....................................................................................................................... 54 Figure 40. Final designs ....................................................................................................................... 55 Figure 41. Final designs ....................................................................................................................... 55 Figure 42. Final designs ....................................................................................................................... 56

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Chapter 1: Introduction

1.1 Introduction This chapter describes the thoughts and ideas behind the entire project, expounds on the background, motivation, purpose, and objectives of the project, the research methods used, and the structure of the entire project research. This research found that all food delivery platforms do not pay attention to a healthy diet, only some food delivery platforms have calories marked. Design a food delivery app that is suitable for the elderly and combined with health management, taking into account the troubles of the elderly using the app, and improving the current food delivery app and how to implement good health management.

1.2 Background and Motivation of The Research According to the report of Blumtritt in the Online Food Delivery Report 2020, it is predicted that the compound annual growth rate from 2018 to 2024 will increase by 12.2%. It is predicted that the annual revenue will grow from US$4.4283 billion in 2018 to US$9.6864 billion in 2024. There are more and more people using food delivery platforms, and it is increasing every year, and it is predicted to continue to increase by 2024. In 2016, it was estimated that about 340 million children and adolescents between the ages of 5 and 19 are overweight or obese. 39% of adults over 18 are overweight, the global obesity prevalence rate from 1975 to 2016 The growth is about to triple (World Health Organization, 2020). There are more and more obese people nowadays, obesity will bring about many diseases and have a great negative impact on health. According to the United Nations in the issue of aging, the world is entering the stage of aging, and the proportion of the elderly population has been increasing, it is estimated that the population over 80 years old will increase from 143 million to 426 million from 2019 to 2050, the growth is nearly twice, and the main reason is because of the decline in fertility and the increase in life expectancy. Aging is getting more and more serious, and the main ethnic group after that is the elderly. In the UK, about 62% of the population have healthy eating habits or maintain them most of the time, among them, as many as 70% of people over 65 years old, means that health awareness will be better with age, but most people It is difficult to 1

maintain a healthy diet all the time because sometimes fatigue and depression lead to a tendency to eat unhealthy foods (Alice Baker, 2019). Nowadays, people are more and more aware of healthy eating, but they cannot maintain it for a long time. There are more and more people using food delivery platforms, there are four main reasons, the first reason is convenience, the second reason is to save time, the third reason is that the order will be recorded, and the fourth reason is that it is can discover new cuisines (Blumtrit, 2020). People pay more and more attention to a healthy diet, the number of elderly people is increasing, and the food delivery platform is becoming more and more popular, this design project is to design a health management and food delivery platform for the elderly mobile application.

1.3 Aims and Objectives The project mainly designs a food delivery platform including a convenient operation for the elderly and complete diet management. There is no need to use other applications to record and manage daily diet, in the food delivery platform, users can record daily diet and manage diet health, and recommend the best diet to users. To achieve this goal, the target steps that need to be formulated are as follows: (1) Investigate related information about diet, health management, elderly diseases, UI/UX design, and elderly interface design.

(2) Collect users' habits on food delivery platforms (3) Ask the experts about how to make dietary management (4) Design the app interface (5) Evaluation after designing the app interface 1.4 Methodology The questionnaire survey method uses questionnaires to collect enough samples to obtain important information related to the research (Wang, 1986). A semi-structured Interview has structured questions for interviewees to answer, the answer is openended, and valuable information can be harvested (Wang, 1986). Focus group interviews are conducted by a host leading 4 to 10 people, the host needs to have relevant knowledge of the research, and the interview results can know the interviewee's thoughts and their own opinions (Morgan, 1997). This project uses the methodology of Secondary research, Primary research, Design development to complete my results. The research method of the project will be carried out in the framework of Figure 1. This research first investigates the relevant literature. First of 2

all, This research must first know what healthy eating behaviors are, to know which common diseases are caused by bad eating behaviors, the second is to have a deep understanding of how to do good diet management, how to manage to not stress the users and help users to manage their diets, and then to investigate the main diseases and eating habits of the elderly because the elderly follow People of other age groups have some differences in diet and diseases, and the points that need attention are also different. The other part investigates User experience design, User interface design, and the use of application software for the elderly, after these studies, I can help me design the application interface of this project. Primary research I use two methods: one is a questionnaire survey and the other is an expert interview. The content of the questionnaire is mainly to know the pain points of users when using existing food delivery platforms. The results of these surveys can help me when designing a food delivery platform to know what users will pay attention to when using the food delivery platform, the frequency of use, and what reasons will reduce the frequency of using the food delivery platform, etc, questionnaire survey the result can help in my design. The subjects of the expert interviews are nutritionists, doctors, and professors.

The content of the questions in the interviews is related to managing diet. The results of these interviews can help me in my design. Finally, I started to design my project. I went through surveys, interviews, and questionnaires to help my design. After I finished the design, I would do a Focus group evaluation to know what improvements would be needed in future research.

Secondary Research Literature Review Primary Research Questionnaire

Expert Interview

Design Development

Focus Group Evaluation

Figure 1 Methodology framework

(Author,2020)

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1.5 Research Framework Figure 2 is the research framework of this article, which is divided into five parts. The first part is to observe the current food delivery platform, find out the shortcomings when using it, and find new ideas. The first part will introduce the research background, motivation, research purpose, and research methods in the first chapter.

The second part is a literature review, mainly to inquire about relevant research, articles, or books related to my research project. The collected information can help me give some ideas, inspiration, and design specifications in the design of the fourth part. The second part will be in the second chapter of the secondary research. There are three main purposes of querying relevant information. The first is to understand what foods are healthy for the body and how to manage diet. The second is to investigate the elderly How to reduce the risk of disease through diet, prevent disease, and control disease, the third is to understand the design principles of User interface design, User experience design, and the elderly user interface. The third part is the primary research, mainly using questionnaire surveys and expert interviews, collecting data from the questionnaire result, and analyzing the content after the overall interview, the results of the analysis help me in the design of the fourth part.

The third part will be in the primary research in Chapters 3 and 4, the questionnaire can let me know the pain points of users in using the existing delivery platform, the user’s usage habits, and how the user manages his diet, expert The interview can let me know whether people can self-manage their diet, how the elderly should pay attention to their diet, how to strengthen people's diet management and whether there will be conflicts between the existing food delivery platform and the implementation of self-diet management. The fourth part is the design development and final design, mainly after the first part of the research, the second and third parts of the investigation, solve the existing problems and design, and finally, the focus group puts forward the ideas and suggestions after the design is completed. The fourth part will be in the design development of the fifth chapter, and the fifth chapter will put my project: Design and Research of Healthy Food Delivery Service Platform for Elderly People’s design process, design focus, why this design and final design Show up. The fifth part is the conclusion, mainly the focus group’s recommendations and comments on the final design. The fifth part will be in Chapter 6, this chapter will summarize the whole research and sort out the recommendations made by the focus group.

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Chapter 1

Introduction

Project Proposal

User Interface Design

Healthy Eating

Chapter 2

Manage Diet

Secondary Research

User Experience Design

User Interface For The Elderly

Elderly Disease

Chapter 3

Expert Interview

Primary Research Chapter 4

Chapter 5

Questionnaire

Customer Profile

User Story Mapping

Mood Boards

Design Processes

Design Development

Final Design

Focus Group Evaluation

Chapter 6

Conclusions Conclusions

Figure 2. Research Framework (Author,2020) 1.6 Time Management Figure 3 illustrates the timeline of my project: Design and Research of Healthy Food Delivery Service Platform for Elderly People. This project lasts for 52 weeks. The project includes secondary research, primary research, questionnaire survey, expert 5

interviews, design development, and paper writing.

Figure 3. Time management (Author,2020) 1.7 Summary This chapter covers the current food delivery platform and the background of people’s healthy diet, also this chapter describes the motivation for designing a delivery platform combined with health management, what relevant information to find, how to plan the entire research, the research methods used, and the overall research Architecture and schedule of research projects.

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Chapter 2: Review of The Literature The second research in this chapter is to look for relevant research, articles, or books related to my research project, and the information collected will provide some ideas and inspiration for my future research. Secondary research is divided into three main areas. The first is to understand what foods are healthy for the body and how to manage the diet. The second part is to investigate the diseases of the elderly and through diet to reduce their risk of disease, disease prevention, and disease control.

The third part is to understand the user interface design, user experience design, and the design principles of the elderly user interface to help me in designing my project's app.

2.1 Healthy Eating Behavior

2.1.1 Healthy Eating In the EU, 51% of adults over the age of 18 have obesity, which is equivalent to one in six people having obesity (Eurostat, 2016) (Figure 4). An analysis in 2018 indicated that 31.7% of Americans aged 20 and over suffer from obesity (Statista, 2019).

According to the nutritional recommendations of Harvard School of Public Health, eat foods rich in dietary fiber such as fruits, vegetables, and whole-grain plants and choose healthy fat foods such as olive oil, nuts, and high-fat fish, eat less high-fat foods Food and red meat like beef and lamb, etc. Figure 5 can be seen in the Harvard School of Public Health's version of the healthy eating plate. A healthy diet can help prevent malnutrition and some diseases such as diabetes, stroke, cancer or heart disease, etc. With the development of technology, more and more urbanization, lifestyle changes, and the amount of processed food More and more, people’s eating patterns are also changing, and many people do not maintain a healthy diet (World Health Organization, 2020).

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Figure 4. Distribution of the EU population aged 18 or over by Mass Index (Eurostat, 2016)

Figure 5. Harvard School of Public Health's version of healthy eating plate (Harvard School of Public Health's,2020)

2.1.2 Vegetables and Fruits According to the World Health Organization (2018), poor diet is a major public health 8

problem in many countries, the most common problem in the diet is insufficient intake of vegetables and fruits. In 2017, about 3.9 million people died due to insufficient intake of fruits and vegetables. Taking vegetables and fruits as a daily diet can reduce the risk of cardiovascular disease and some cancers, and can also prevent the risk of weight gain and obesity (World Health Organization, 2018). People who consume large amounts of fiber have a much lower risk of coronary heart disease, stroke, high blood pressure, diabetes, obesity, or certain gastrointestinal diseases than those who consume small amounts of fiber (Anderson, Baird, Davis Jr, et al, 2009; Eurodiet, 2000). Fruits and vegetables are rich in vitamins and minerals such as potassium and magnesium and are low energy density foods (EFSA, 2010). Vitamins and minerals are essential nutrients that are needed by the body to help maintain good health and increase immunity (NHS, 2020).

2.1.3 Salt Sodium is very important to us humans and is an indispensable nutrient (The Stationery Office, 2003). Numerous studies have pointed out that there is a positive relationship between high salt intake and the risk of high blood pressure, and the increase in blood pressure is also positively related to salt intake and age (World Health Organization, 2006). Lowering salt intake at a young age may reduce the incidence of hypertension that occurs with age. According to the World Health Organization's 2012 Prevention and control of noncommunicable diseases report, the global goal for the prevention of noncommunicable diseases is to reduce salt intake by 30 percent, from five grams to two grams per day. The use of low-salt foods in place of salt in processed foods has been shown to have significant health benefits (Hendriksen, Hoogenveen, Hoekstra, Geleijnse, Boshuizen, Van Raaij, 2014).

2.1.4 Sugar Sugar is the general term for carbohydrates and is often used in the diet. Sugar is an important factor in many chronic diseases and obesity, including diabetes, cardiovascular disease, and some cancers (Steyn, Mann, Bennett, Temple, Zimmet, Tuomileht,o et al, 2004). According to the article of the World Health Organization in Reducing free sugars intake in children and adults, it is suggested that the sugar intake of adults or children should be less than 10% of the total energy intake. Malnutrition and excessive intake of sugar increase the risk of caries, and sugar is the most 9

important factor in the development of caries (World Health Organization, 2003).

2.1.5 Lean Meat and poultry, fish, eggs, tofu, nuts and seed,s and legumes/beans These foods are considered by the public to be high in protein, and they also provide many nutrients such as iodine, iron, zinc, vitamins (especially B12), and essential fatty acids, eggs are a valuable source of protein for children and the elderly, beans are an important protein for vegetarians, and lean red meats such as beef, lamb, and pork are good sources of nutrition, but too much of them can increase the risk of colorectal and kidney cancer (Eat For Health, 2017). Oily fish like salmon or sardines are rich in omega-3 fatty acids, which can help reduce the risk of cardiovascular disease, Alzheimer's, stroke, and macular degeneration (NHS, 2018).

2.2 Diet Management

2.2.1 Calories The definition of calories is the energy required to raise the temperature of 1000 grams of water. It is often applied to the unit used in nutrition science or diet. When calculating 1 calorie (kcal) = 1000 calories (cal) (Hargrove, 2007). The daily calorie requirement is determined according to age, metabolism, or physical exercise, normally the average daily calorie requirement for women is 2000 calories, and the calorie requirement for men is 2500 calories, usually, in food or exercise, the calories on the beverage package are in kilocalories (Kcal) (NHS, 2019). 1 gram of fat equals 9 calories, 1 gram of protein equals 4 calories, 1 gram of carbohydrates equals 4 calories, 1 gram of alcohol equals 7 calories, the daily consumption of fat is less than 30%, and the intake of saturated fat should be the total 10% or less, fat energy can maintain body temperature and protect body tissues and organs, carbohydrates are the main energy source of the body, Daily energy consumption is 50% to 60%, protein is 10% to 20% of daily energy consumption. Protein is important for growth and Repairing body tissues is very important (Nutristrategy, 2015).

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2.2.2 Weight Management The body mass index (BMI) is calculated by dividing the person’s weight (kg) by the square of the height (M), the ideal value for an adult’s BMI index is between 18.5 and 24.9. A BMI index below 18.5 is considered underweight, 29.9 is the range of overweight, and the value between 30 and 39.9 is the range of obesity (NHS, 2019).

According to a report from the World Health Organization, at least 2.8 million people worldwide die every year because of overweight or obesity, there are 35% of people worldwide are overweight, overweight and obesity can cause adverse effects on blood pressure, cholesterol, and triglycerides, as the value of BMI increases, the risk of coronal disease, stroke, diabetes and cancer such as breast cancer, colon cancer, prostate cancer, endometrial cancer, kidney cancer, and gallbladder cancer will also increase. Relatively speaking, protein can burn more calories than carbohydrates and fats, and is very helpful for weight loss (Yancy, Olsen, Guyton, Bakst, Westman, 2004). Eating soup before meals can reduce hunger and satiety, compared with solid foods, the energy intake is lower (Mattes, 2005), and those who consume soup first during the diet are better than those who do not consume soup first, the total energy intake is reduced by 20% (Flood, Rolls, 2007). Eating more dairy products can accelerate weight loss and metabolism to reduce fat (Zemel, Richards, Milstead, Campbell, 2012). Dietary fiber intake is inversely proportional to body mass index, can bring satiety, and can prevent obesity and control weight (Slavin, 2005).

2.2.3 Diet Control Poor eating habits can lead to many chronic diseases and digestive system diseases, from the past to the present, the world food economy has changed, the diet structure has changed, and it tends to be an energy-intensive diet, the diet has high saturated fat energy and low unrefined carbohydrate content (Kan, Chen, Linb, 2017). According to the NHS report in The Eatwell Guide, we need to consume more than one-third of the daily food intake of vegetables and fruits, choose five different vegetables and fruits every day, vegetables and fruits are rich in vitamins, minerals, and fiber.

According to the NHS article in Starchy foods and carbohydrates, it is pointed out that starchy food stations eat more than one-third of the daily ratio. Choosing foods such as starch with higher fiber content such as brown rice, whole wheat bread, etc. is helpful for weight loss, starch provides the main source of various nutrients and energy sources in the diet. Milk and dairy products, adult intake of three servings a 11

day of dairy products 24 oz acquisition is an important source of calcium and protein (U.S. DEPARTMENT OF AGRICULTURE, 2020). In protein food, fish eat at least two servings of fish a week, one of which is oily fish such as salmon, the intake of legumes can be counted as five servings of vegetables and fruits each day, the intake of red meat is 70 grams per day (NHS, 2019). The daily intake of salt is less than 5 grams (World Health Organization, 2020). The daily intake of sugar is less than 10% of the total energy intake, and the World Health Organization recommends 25 grams (6 teaspoons) a day.

2.3 Elderly Disease

2.3.1 Atherosclerosis Atherosclerosis is a disease in which plaques are formed in the arteries of the human body, the formation of plaques is composed of fat, cholesterol, calcium, etc. in the blood, these plaques will accumulate in the blood and flow through the arteries and become narrow, resulting in Heart disease, stroke, severe kidney disease will lead to death (Nhlbi, 2020) (Figure 6). Quit smoking, avoid eating high-fat foods, restrict alcohol and exercise to reduce the risk of atherosclerosis, eat more vegetables and fruits in your diet, and eat fish at least twice a week, but you can’t use deep-fried cooking (Chen, 2020). According to Beth H. Rice’s research in Dairy and Cardiovascular Disease: A Review of Recent Observational Research, it is found that the intake of dairy products, such as milk, cheese, and yogurt, will not cause atherosclerotic disease or death, it can also reduce the risk of atherosclerosis. The Mediterranean diet is more effective in preventing atherosclerosis (Nordmann, SuterZimmermann, Bucher, etc., 2011). The Mediterranean diet is characterized by rich plants, sexual foods such as fruits, vegetables, bread, and rice, etc., dairy products, and fish, fat intake is mainly olive oil, eat at least four times a week, eat less red meat, and drink a little alcohol (Willett, Sacks, Trichopoulou, Drescher, Ferro-Luzzi, Helsing, Trichopoulos, 1995).

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Figure 6. Atherosclerosis (NHLBI, 2020)

2.3.2 Hypertension in the world, blood pressure is the pressure exerted by the arterial wall when blood circulates in the arteries when hypertension is high blood pressure, blood pressure has two values, the first value is The other is the diastolic blood pressure of the heart during systole, the diagnosis of hypertension requires two different dates to be measured if the two-day systolic blood pressure reading ≥140mmH and the diastolic blood pressure reading ≥90mmHg, it is diagnosed as hypertension (World Health Organization, 2019). According to the report of Whelton, He, Karimbakas and others in Primary prevention of hypertension: clinical and public health advisory from The National High Blood Pressure Education Program, reduce the daily intake of sodium, supplement potassium, and eat more fruits and vegetables And the intake of low-fat dairy products and fish oil supplementation can prevent high blood pressure, the upper limit of daily sodium intake is controlled below 2.4 grams and the daily intake of potassium exceeds 90 mmol.

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2.3.3 Diabetes About 347 million people in the world suffer from diabetes, diabetes is a disease that occurs when the human body’s blood sugar is too high, the food we eat is converted into blood sugar to provide energy to the body, insulin is a hormone produced by the pancreas, it can help the glucose in food enter the cells for energy, diabetes cannot be cured, but it can be controlled (World Health Organization, 2013). The restricted foods and diets for people with diabetes include fried foods, foods rich in saturated fats, trans fats, high-sodium foods, and sugary beverages such as fruit juices, carbonated drinks, they should consume fruits and vegetables, For example, broccoli, carrots, apples, bananas and grapes, cereals choose whole grains, protein like lean meat, fish, tofu, etc., dairy products like skim or low fat (The National Institute of Diabetes and Digestive and Kidney Diseases Health Information Center, 2016).

2.3.4 Cancer "Cancer refers to a disease in which cells in a specific part of the body grow and multiply uncontrollably. Cancer cells can invade and destroy surrounding healthy tissues, including organs" (NHS, 2019). Smoking, overweight and obesity, low intake of fruits and vegetables, lack of physical exercise, alcohol consumption, and other factors can increase the risk of cancer (World Health Organization, 2018). There is no single food that can prevent or cause cancer, a balanced diet can help reduce the risk of cancer, eat more high-fiber foods, choose whole-grain foods such as whole-wheat bread, barley, brown rice, and oats, eating red meat or processed meat and canned food can reduce the risk of cancer (Kushi, Doyle, McCullough, Rock, DemarkWahnefried, Bandera, et al., 2012).

2.4 User Interface Design The user interface design is designed to design machine interfaces or software such as computers, home appliances, mobile phones, and other electronic devices, the design interface allows users to easily use and have a pleasant interface, there are three modes of the user interface, the first is the graphical user interface ( GUI) is the user's visual interaction on the control panel, the second voice control interface (VUI) uses voice to interact with the user, such as Siri on the iPhone and Alexa on Amazon 14

devices, the third is based on gestures. The interface is where the user interacts with the 3D design space through body movements, like a VR virtual reality game (Interaction Design Foundation, 2020).

According to Shneiderman in Designing the User Interface (1987) which has put forward some laws of application in user interface design in: (1) Compliance with consistency: When designing the interface, the interface must be consistent, so that users can reduce frustration and anxiety when using it. The color, shape, font, and operation of the interface are consistent. Let users learn and familiarize themselves with the interface faster, so the same operating system needs to be used when designing the interface.

(2) Meet universal availability Users can be divided into three types, namely first-time users, general users, and heavy users. The more frequently used users are, they will want to reduce the use of steps. If the interface provides some command actions or hides commands, etc., it can improve efficiency.

3) Design Dialogs to Yield Closure The user needs to know the current situation when using the interface, such as step 1, step 2, so that the user can grasp the process and reduce their anxiety, anxiety, and doubt. The design of the interface design needs timely guidance and let the user know the current operation progress so that the user is more familiar with the interface.

(4) Permit Easy Reversal of Actions When the user is not familiar with the interface or makes a wrong choice, designing a system that can be restored can reduce user anxiety and convenience. Let the user not be careful in every operation, and the user can easily use the system.

(5) Reduce Short-term Memory Load Human short-term memory is limited. The more complex the message, the more likely it is to make mistakes, it will be difficult and unfriendly when the user operates.

The simpler the operation and clear information can increase the convenience of the user.

In the user interface design, you need to understand the user group first, and take into account the user's environment when using it, which can help you to be closer to the user when designing the interface, so that the user can become more familiar with the 15

interface operation, knowing it all can reduce user unfamiliarity and confusion about the interface, simple operation, consistent interface and process can reduce additional problems and anxiety caused by users (Johnson, 2008). According to Shneiderman B., Designing the user interface: Strategies for effective human-computer interaction book, it is mentioned that the interface process of user interface design should be closed so as not to make the user feel confused so that the user is in control of the system so that the user is satisfied.

According to Annie Dai’s article 6 Bad UI Design Examples & Common Errors of UI Designers, it is mentioned that user interface design has several bad common errors, the first is the lack of contrast when designing the interface, the clear and vivid contrast can be better read and Understanding the message, an interface with low contrast makes it very difficult for users to read the interface, the second is Bad IA (Information Architect). The chaotic interface structure will make users feel uncomfortable, the visual structure of the interface should be kept in a good balance so that users can leave a good impression and stay in this interface, the third is the inconsistency of styles, inconsistent styles in user interface design can make users feel confused and confused, and reduce user efficiency (Figure 7), the fourth is to design the interface in a clumsy form, which is a waste of time for users, the design is streamlined to make the form look simple and clear, it is like connecting through a social platform, which can shorten the time for filling in the registration form and improve users efficiency (Figure 8).

Figure 7. Page Design (Dai,2018) 16

Figure 8.

(Dai,2018)

2.5 User Experience Design “UX is focused on the user’s journey to solve a problem; UI is focused on how a product’s surfaces look and function” (Norton,2017). User experience is the perception after users experience each other with products and services, this perception includes effectiveness (good and bad results), efficiency (cheap and speed), emotional satisfaction (how good or bad the experience feels), and product design or the relationship between service entities (Kuniavsky, 2010). User experience design not only needs to create usable products, but also needs to deeply understand the needs of users, consider the “why” why the product is used, and the motivation for the user to need the product or service, and the “what” can help users do it Things, the last "how" allows users to use it with a convenient and beautiful design (Interaction Design Foundation, 2020) (Figure 9). Garrett in his Elements of User Experience book creates a model (Figure 10) that describes how to go from an abstract idea to a concrete implementation, starting with "strategy," thinking about how to find differences in other products, and thinking about what the user wants, the second layer is the scope, which transforms the user’s needs into functions, the third layer is the structure, which combines functions and displays them, the fourth layer is the skeleton, which embodies the combined structure, the last one is Surface, which combines The assembled content is visually more beautiful, this model is widely and suitable for the creation of services, websites, apps, and products.

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Figure 9.

(Interaction Design Foundation, 2020)

Figure 10. How to go from an abstract idea to a concrete implementation (Garrett, 2002) Users may not have a good understanding when using the app interface. According to Nielsen's Usability Engineering book, there are nine usability evaluations: (1) Heuristic Evaluation: The purpose of Heuristic Evaluation is to find out the problems in the user interface design. The advantage is that a single usability problem can be found, the experiment cost is low, the efficiency is high, and most usability problems can be found, the disadvantage is that the focus of these problems will be different and different, the real problems will be missed, and they cannot represent the real user and the relatively subjective evaluation process. The application stage of Heuristic Evaluation may be repeated design in the early stage of design.

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(2) Performance Measurement: Performance Measurement is the quantification of performance by the subject after the test is completed, usually, Performance Measurement is combined with Questionnaires and Interviews to obtain quantitative results and qualitative data. The advantage can digitize the test result of the tester. The disadvantage is that it is impossible to find individual usability problems. Performance Measurement is suitable for competitiveness analysis and final product testing.

(3) Thinking Aloud: Thinking Aloud is that the testee speaks out what he thinks in his heart during the test, helping the designer to grasp the user's psychology. The advantage is that the testtakers habitual terminology will be observed, and errors and perceptions will be accurately identified. The applicable stage of Thinking Aloud is the evaluation and final testing of the prototype architecture.

(4) Observation: Observation is the process of observing the behavior of a subject during a test Observation can be divided into two methods: one is interference and the other is noninterference. There are also two types of evaluation environments, one in the laboratory and the other in the field. The advantage of Observation is that you can see the real problems and a lot of information on the testee, but the disadvantage is that you cannot understand the real thoughts of the testee. The observation applies to studies after the design has been completed.

(5) Questionnaires: Questionnaires are designers who ask questions and then collect data by mail, answer in person or follow-up interviews, and analyze the results. The advantage of Questionnaires can be to collect a large amount of data for analysis in a short time, but the disadvantage is that it is impossible to know whether the testee is a sincere answer when answering. The application stage of Questionnaires is in the early design stage.

(6) Interviews: Interviews are the way of interviewing content through dialogue, including telephone interviews, video interviews, and face-to-face interviews. The advantage of the Interview is that it can deeply understand the opinions and problems of the interviewee. The disadvantage is that it takes more time and it is more complicated to analyze the results of the interview. The application stage of Interviews is in the early 19

design stage.

(7) Focus Groups: Focus Groups collects the thoughts and opinions of the investigator through the designer's natural conversation with the interviewee. The advantage of Focus Groups is that the interviewees will respond spontaneously. Group discussions can stimulate many opinions. The disadvantage is that it is not easy to analyze. The application stage of the Focus Group is in the initial design stage and user participation stage.

(8) Logging Actual Use: Logging Actual Use is the use of a computer to automatically collect relevant information used by users in different situations and can understand how users operate in different situations. The applicable stage of Logging Actual Use is in the initial stage of the design and repeated design.

(9) User Feedback: User Feedback is the direct feedback from the user to the system designer, so that the system designer knows the issues and needs that the user cares most about, and efficiently tracks the user's response.

2.6 User interface for the elderly According to the National Eye Institute's Age-Related Macular Degeneration (AMD) Data and Statistics, Age-Related Macular Degeneration (AMD) is the main cause of vision loss, the older the age, the higher the risk of glaucoma (Figure 11). Sensitivity to color contrast decreases with age (Hawthorn, 2006). Elderly people who read black fonts on a white background for a long time will have eye fatigue, and gray-white backgrounds are relatively better (Dickinson, Arnott, Prior, 2007). Compared with young people, the elderly will read most of the content carefully when reading websites or pages, and it takes a longer time (Carmien, Garzo, 2014). Complicated tasks will exceed the working memory capacity of the elderly, decomposing complex tasks, and marking the steps clearly can reduce the elderly's operational errors or give up (Fairweather, 2008). Older adults do not know the meaning of all currently used icons (Leung, 2009).

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Figure 11. 2010 U.S. Prevalence Rates for Age-Related Macular Degeneration by Age and Race (AMD,2019) According to Jeff Johnson and Kate Finn’s book Designing User Interfaces for an Aging Population, he mentioned how to design a user interface for the elderly to use: (1) Visual.

The font to be enlarged is larger than 12 points (4.2 mm) on the big screen, and the font at 14 points (5 mm) is relatively better read by older people. When using a smartphone, the elderly can see the font more than 14 points is better. Use simple fonts such as Arial, Frutiger, Helvetica, Lucida, Universe, Verdana, or Tiresias, and avoid using abbreviations or unusual fonts. The mixed-case method will make the reader better read the body text, and all capitalization will make the reader feel confused when reading. By bolding the font, font size, and color, the reader can easily see the title or important information. Avoid using complex backgrounds. The line spacing is greater than 1.5 to read the text more comfortable. The fonts, icons, and colors are all the same. Avoid using overly saturated colors and too many different colors on the same page at the same time. Most people are not used to horizontal sliding, but vertical sliding is less likely to make the user miss the message.

(2) Click When the elderly clicks on the screen with a diagonal target of 9.9mm, the accuracy is less than 70%, and the click time increases by 50%. The size of the clicked target needs to be larger than the diagonal 16.5mm. Keep a space of at least 3mm between the click targets. If the click target is large enough, there is no need for a gap. Try to use simple single-finger gestures, if you need to use two-finger gestures, provide some click targets instead. There should be some feedback when clicking on the 21

target, such as vibration, color, and sound, etc., and the feedback time should be fast so that the user knows the causal relationship between the perceived behavior and the feedback.

(3) Cognition Eliminate unnecessary functions, visual elements, and options on the page, only one task is required on a page, allowing users to concentrate. Keep in the task path without extra content to disturb the user, avoid purely decorative icons and multimedia content. The navigation of the entire website or app should be consistent, the structure should be obvious, and the wide navigation should be selected so that users can easily understand the hierarchical structure of the system and ensure that they can quickly find the desired category, product and option. Mark the steps of the complex sequence, use some feedback to confirm the steps, and mark the progress of the task, and provide the "Next" and "Back" buttons or links to prevent users from reusing or giving up. When the message is displayed, an "OK" or "Close" button is provided. A "Help" button is always provided to help users get help without knowing how to operate.

(4) Knowledge Use familiar words, do not use abbreviations, professional terms, and industry terms, if the use of professional terms or industry terms is unavoidable, specific and detailed explanations are needed to provide clear explanations to users. As far as possible, icons are visually recognizable and can be easily distinguished from one another.

(5) Search Users prefer the search button or search box in the upper right corner of the page, the display content of the search box needs to satisfy most or all of the characters entered by the user, the width of 27 characters can display the content that 90% of users need to query.

2.7 Summary The main purpose of this chapter is to know what foods are healthy for the human body in the diet. The second is to understand how to make people healthy through diet management or how to prevent and reduce some diseases. The third is to understand diseases related to the elderly and how to reduce or prevent diseases in terms of diet.

The fourth is to understand the design specifications of UI/UX, how to make people 22

comfortable when designing applications, and find some ways to help me in designing applications. The fifth one is to understand what seniors should be aware of when using apps, after all, there are more things to be aware of when using the interface.

Finding this documentation can help me in designing my project.

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Chapter 3: Questionnaire This research uses three methods, one of which is a questionnaire survey. This research topic is the Design and Research of Healthy Food Delivery Service Platform for Elderly People. The results of the Questionnaire survey can help me to know what users will pay attention to when designing a food delivery platform, how often they use the food delivery platform, and what reasons will reduce their use of the food delivery platform. This questionnaire survey collected 147 questionnaires, all of which were valid questionnaires. The content of the questionnaire was filled out by the interviewees through online questionnaires. 78 men and 69 women answered.

The objectives of the questionnaire were to find out the shortcomings of the current food delivery platform, what the users would pay attention to when using the food delivery platform, to investigate whether they would pay attention to their eating health when using the food delivery platform and to investigate their eating habits and awareness on food health management. The results of these questionnaires will be analyzed to help me in designing my project.

3.1 Details of Surveys The design of the questionnaire has 13 questions in total: Gender 53.06% of the people who filled out the questionnaire this time were men, and 46.94% were women.

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Figure 12. Gender (Author,2020) The industry you are currently engaged in?

10.88% of the people who filled out the questionnaire were students, 19.05% were in IT/Technology, 9.52% were in the financial sector, 2.04% were in manufacturing, 38.1% were Office worker, and 8.16% were in the Service industry. 0.68% of people are engaged in Communication/Broadcasting/Design, and 11.56% are engaged in other industries.

Figure 13. The industry you are currently engaged in?

(Author,2020) Age? 21.77% of the people who filled out the questionnaire were 18~25 years old, 11.56% 25

were 26~35 years old, 20.41% were 36~45 years old, and 23.13% were 46~55 years old, 22.54 % Of the people are 56~65 years old, and 0.68% are over 65 years old.

Figure 14. Age? (Author,2020) Usual eating habits?

The synthetical score of 2.23 choose to cook at home, 0.98 choose to eat out, and 0.5 use food delivery platforms.

Figure 15. Usual eating habits?

(Author,2020) How often do you use the food delivery platform?

95.24% of people use the food delivery platform 1 to 5 times a week, 4.08% use the food delivery platform 5 to 10 times a week, and 0.68% use the food delivery platform 10 to 15 times a week.

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Figure 16. How often do you use the food delivery platform?

(Author,2020) Will you pay attention to your own healthy diet when ordering food delivery platforms?

26.53% of people choose “Great attention”, 25.85% of people choose “Attention”, 23.13% of people choose “Little attention”, 14.97% of people choose “General”, and 4.08% of people choose “Do Not pay attention a little", 4.08% of people choose "Not paying attention", and 1.36% of people choose "Not very pay attention".

Figure 17. Will you pay attention to your own healthy diet when ordering food delivery platforms?

(Author,2020)

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When using the food delivery platform, do you remember what food you ordered this week?

19.05% chose "Remember all", 46.26% chose "Almost remember", 12.93% chose "Remember half", 15.56% chose "Remember a little", 6.12% Select "Don't remember at all".

Figure 18. When using the food delivery platform, do you remember what food you ordered this week?

(Author,2020) What should you pay attention to when using the food delivery platform to select meals?

15.65% people pay attention to Calories, 38.1% people pay attention to Meal ingredients, 38.1% people pay attention to the meal healthy or unhealthy, 57.14% people pay attention to the restaurant rating, 51.02% people pay attention to Meal price, 31.97% of people pay attention to delivery time, and 35.37% of people will eat whatever you want.

Figure 19. What should you pay attention to when using the food delivery platform to select meals?

(Author,2020) 28

When ordering food delivery platform, will there often be some things that you cannot eat in the meal?

4.08% of people choose "Every time", 5.44% of people choose "Almost every time", 38.1% of people choose "sometime", 39.46% of people choose "Rarely", and 12.93% of people choose" Never happened".

Figure 20. When ordering food delivery platform, will there often be some things that you cannot eat in the meal?

(Author,2020) If you have some diseases, will it affect how often you use the delivery platform?

20.41% of people choose “Very influential”, 32.65% of people choose “influences”, 23.13% of people choose “Somewhat affected”, 12.93% of people choose “ordinary”, and 3.4% of people choose “Little “Impact”, 6.8% of people chose “Does not affect” and 0.68% of people chose “Very unaffected”.

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Figure 21. If you have some diseases, will it affect how often you use the delivery platform?

(Author,2020) Continuing from the previous question, if there is an impact, what is the reason for the impact?

36.73% are affected by Meals food labeling is not clear, 48.98% are affected by Meals much salt and polysaccharides, 20.41% are affected by Calorie labeling is unclear, and 45.58% are affected by the meal has food that You can't eat, 34.69% of people are affected by Meals cannot be customized, and 4.76% are not affected.

Figure 22. Continuing from the previous question, if there is an impact, what is the reason for the impact?

(Author,2020)

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Do you usually record your diet?

8.16% of people record their diet every time, 6.8% of people most of the time record their diet, 17.69% of people sometimes record their diet, 38.1% of people Less often record their diet, and 29.25% of people absolutely not record their diet.

Figure 23. Do you usually record your diet?

(Author,2020) Usually eat at regular times?

32.65% of people eat at regular times every time, 41.5% of people eat at regular times most of the time, 21.09% of people eat at regular times sometimes, and 4.08% of people eat at regular times. 0.68% of people absolutely do not eat at regular times.

Figure 24. Usually eat at regular times?

(Author,2020) 31

Do you use a special app to keep track of what you eat and drink?

7.48% of people use a special app to keep track of what they eat and drink, and 92.52% of people do not use a special app to keep track of what they eat and drink

Figure 25. Do you use a special app to keep track of what you eat and drink?

(Author,2020) Continuing from the previous question, do you often use a special app to record your diet and health?

2.04% of people choose "Every time", 1.36% of people choose "Almost every time", 8.16% of people choose "Sometimes", 21.77% of people choose "Rarely", and 66.67% of people choose" Never".

Figure 26. Continuing from the previous question, do you often use a special app to record your diet and health?

(Author,2020) 32

Questions 1 to 7 of the questionnaire content of this project research are related to the survey users using the existing food delivery platform. Questions 8 to 10 of the questionnaire are related to the diet of the survey users, and 11 to 13 are surveys, basic user information.

3.2 Results and Analysis According to the results of the questionnaire, most people nowadays cook and eat at home, but they still use the food delivery platform to order food. When using the food delivery platform, more than half of the people will remember what they ordered this week, but there are still people who do not remember what they ordered, which means that people still cannot fully remember what food they have eaten. When using a food delivery platform, most people pay attention to the restaurant’s rating and meal price, and then the food ingredients, the meal is healthy or unhealthy the delivery time, and the least noticeable is calories. Some people are Eat whatever they want, which means that people do not pay the most attention to healthy eating when using the food delivery platform, and they hardly pay attention to the calories on the food. When the user has some diseases, it will greatly affect the user’s use of the food delivery platform. The biggest reason is that the food ingredients of the meal are not clearly labeled, some foods cannot be eaten and the meals are usually too much salty and polysaccharides, followed by unclear calorie labeling and meals cannot be customized. In terms of diet and health, everyone pays attention to their diet, but most of them do not record their diets. They only record occasionally, indicating that they are remembered from their memory. Even if there is a special app to record their diet, most Almost all people rarely use it.

Analyzing the results of the questionnaire, most people pay attention to a healthy diet but remember them from their memory. Although everyone using the food delivery platform pays attention to healthy eating, they often do not pay attention to the calories of food when choosing meals. Some of our diseases will reduce the use of food delivery platforms, often because of unclear labeling of foods, food that cannot be customized, and the relationship between high salt and polysaccharides.

3.3 Summary As mentioned above, the questionnaire of the primary research can let me know the pain points of the users in using the existing delivery platform, the user's usage habits, 33

and know how the user's self-control diet. This questionnaire helped me to focus on what to focus on when designing my Healthy Food Delivery Service Platform for Elderly People, and to improve the shortcomings of the existing food delivery platform and add some new features.

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Chapter 4: Interview studies For the primary research of this research, this research used three methods, one of which is used Interview. There are five questions in the expert interview, all of which are related to health management. This time we interviewed six experts in health management related fields. Interviews with experts help me design my research projects on how to get users to adopt healthy eating habits.

The goal of the expert interviews is to interview experts related to healthy eating so that this research can know people’s eating habits, how to improve their diets, how to have incentives, and how to make people have good eating habits, and whether the use of existing food delivery platforms has an impact on the health of one's diet. The purpose of the expert interview is to help me design the interface of my application after analyzing the content of the interview.

4.1 Details of Surveys

4.1.1 Expert Interview 1 The first person to be interviewed is a senior scientist working at the MRC Epidemiology Unit, University of Cambridge, studied at Columbia University, College of Physicians and Surgeons, Institute of Human Nutrition, NY, USA. Unable to interview, so use the mail way to answer the question: (1) Can most people implement good diet self-management by themselves? yes, there are plenty of opportunities and options to improve one's diet. though these are not used well.

(2) Ordinary people need to pay attention to or improve their diet to stay healthy? when, what occasions, and why they spend money and time to consume discretionary energy.

Many people know what is healthy and unhealthy. Many do not know or pay little attention to which moments they may modify to improve diet.

(3) What do the elderly people need to pay attention to or improve their diet in order to stay healthy?

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Their likelihood of being less sensitive to taste, less physically active, and fewer appetites. They may subconsciously commit to a less healthy diet gradually.

(4) What incentives can allow people to enhance the implementation of the dietary management?

Time and money.

If healthy foods are more readily available, accessible, and affordable, and less timeconsuming, people would naturally go for healthy foods. One of the biggest contributors to the selection of what to eat is a financial constraint. Still limited, though, evidence from trials and a systematic review suggests it.

(5) Will long-term use of food delivery platforms affect self-diet health management?

Not sure. Intervention studies with varying financial help and the duration of followup. I am not aware of any strong evidence from an experimental study testing your question. I am tempted to say yes, but it is possible that a recipient gets bored with the food provided and increases the consumption of other food they want to enjoy.

4.1.2 Expert interview 2 The second person to be interviewed is a board-certified family medicine physician and currently serves as an Assistant Professor in the Department of Public Health in the Department of Family and Preventive Medicine at the University of Utah College of Medicine, where her research involves the creation and validation of clinical screening tools for the management of obesity and healthy eating vital signs (University of Utah Health, 2020). Unable to interview, so use the mail way to answer the question: (1) Can most people implement good diet self-management by themselves?

Behavior is a very difficult thing for people to change. While people can implement improved dietary patterns the change is usually not sustainable without significant effort.

(2) Ordinary people need to pay attention to or improve their diet to stay healthy?

The typical diet in the US is too high in fat, sugar, and overall calories. A better understanding of nutrition, i.e. what our bodies need and the risks of excess is necessary. We also need to make our messaging i.e. labels easier for people to assess.

I’m a fan of the alphabet grading system or the red, yellow, green color system.

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(3) What do the elderly people need to pay attention to or improve their diet in order to stay healthy?

Elderly people are at risk for malnutrition because of the change in taste, poor dental health, and slowed metabolism that naturally occurs with age. So, variety is important, as well as access to diverse choices.

(4) What incentives can allow people to enhance the implementation of the dietary management?

I do not think incentives are the best way to sustainably change behaviors. We need to ensure people have the education, desire, ability, and support for healthy dietary habits. This would require systematic policies to change our society’s frame of mind.

(5) Will long-term use of food delivery platforms affect self-diet health management?

That depends on the type of food delivery platform available and utilized. Poor choices can be made in almost any environment. So, yes food delivery platforms will affect self-diet management, but positive change will take more than just adjusting how people obtain food. As mentioned previously, it will take education, desire, ability, and support to see improvements.

4.1.3 Expert Interview 3 The third person to be interviewed is a nurse at the blood collection center of the first affiliated hospital of Bengbu medical college. Unable to interview, so use the mail way to answer the question: (1) Can most people implement good diet self-management by themselves?

Can, now that people have paid attention to their health, they have better dietary selfmanagement for their health and to improve sub-health.

(2) Ordinary people need to pay attention to or improve their diet to stay healthy?

Of course, because the body gets its nutrition from food.

(3) What do the elderly people need to pay attention to or improve their diet in order to stay healthy?

The elderly need to pay attention to as well as improve their diet, the elderly are prone 37

to outbreaks of age-related diseases (such as triglycerides, fatty liver disease, diabetes, etc.), all the more reason to pay attention to diet, the body needs to rely on the diet for nutrients.

(4) What incentives can allow people to enhance the implementation of the dietary management?

Do more publicity through multiple channels, and the hospital can also remind some elderly people who come to see the doctor.

(5) Will long-term use of food delivery platforms affect self-diet health management?

Very influential. Not to mention that some packaging boxes and bags contain plastics that melt at high temperatures or chemically react to release substances that are not good. Some food delivery platforms are okay if they are chain catering companies, If the private existence of some black workshop, or with gutter oil, not fresh ingredients (it is more likely to spoil in the heat), so it is not recommended to eat takeaway for a long time.

4.1.4 Expert Interview 4 The fourth person to be interviewed is a nurse at the blood collection center of the first affiliated hospital of Bengbu medical college. Unable to interview, so with the way e-mail to answer questions: (1) Can most people implement good diet self-management by themselves?

Most people can achieve their good diet self-management, because with the improvement of people's living standards. People are starting to become more conscious of their health, and many people are developing nutritional recipes that work for them and eating regularly.

(2) Ordinary people need to pay attention to or improve their diet to stay healthy?

Ordinary people should pay attention to or improve their diet to maintain their health because many of today's young people have friends and colleagues, they often get together for dinners and reunions. It is difficult for people to control their diet when eating together. Many people overeating or drinking excessively can cause great harm to the body, so people should pay attention to their diet.

(3) What do the elderly people need to pay attention to or improve their diet in order 38

to stay healthy?

The elderly need to pay attention to their diet to maintain their health. Because the body functions of the elderly begin to decline, good eating habits can help the elderly effectively prevent diseases and delay the speed of aging. The best diet should be light, with less oil and salt, and a balanced diet.

(4) What incentives can allow people to enhance the implementation of the dietary management?

Some community volunteers could be brought in to develop a weekly meal plan for seniors, promote light eating for seniors, and conduct more sales-free seminars to encourage people to learn about healthy eating and nutrition. The elderly are prone to some high blood pressure, high blood fat, high blood sugar, and other three high diseases, coupled with the young unrestrained, fatty liver and other high-frequency outbreaks in the elderly population, so the elderly diet is best to light, pay attention to nutrition with.

(5) Will long-term use of food delivery platforms affect self-diet health management?

Long-term use of meal delivery platforms will affect self-diet health management.

With the improvement of living standards, social services are getting better and better, many people do not have the time and other reasons to choose takeaway, takeaway although convenient and diverse, but the long-term eating takeaway is also harmful to health, because takeaway in the production process, some businesses for profit is difficult to do clean food health, more bad businessmen use gutter oil. There are also some fast foods like KFC, Burger King, and long-term consumption of fried foods that will seriously affect our health. So it is not recommended to eat a takeaway for a long time.

4.1.5 Expert Interview 5 The fifth person to be interviewed was a graduate from the Department of Health and Nutrition, Chang Gung University, Taiwan. Unable to interview, so use the mail way to answer the question: (1) Can most people implement good diet self-management by themselves?

Can, but you need a goal to last.

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(2) Ordinary people need to pay attention to or improve their diet to stay healthy?

Need, too much focus on work and neglect the importance of diet.

(3) What do the elderly people need to pay attention to or improve their diet in order to stay healthy?

Focus on what you need to make your diet (4) What incentives can allow people to enhance the implementation of the dietary management?

Compare with friends or force goals (5) Will long-term use of food delivery platforms affect self-diet health management?

Yes, there are many types but lack of balanced nutrition

4.1.6 Expert Interview 6 The sixth person to be interviewed was a graduate from the Department of Health and Nutrition, Chang Gung University, Taiwan, and has a certificate as a junior engineer in health food. Unable to interview, so use the mail way to answer the question: (1) Can most people implement good diet self-management by themselves?

I don’t think most people can do it. They are easily affected by invitations from friends or family members around them unless your determination is strong enough, otherwise, friends or family members know that you are managing your diet so that it will not affect you.

(2) Ordinary people need to pay attention to or improve their diet to stay healthy?

I think ordinary people only need to pay attention to a balanced diet.

(3) What do the elderly people need to pay attention to or improve their diet in order to stay healthy?

Pay attention to a balanced diet and adjust the texture of the food.

(4) What incentives can allow people to enhance the implementation of the dietary management?

Strengthen food nutrition labeling.

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(5) Will long-term use of food delivery platforms affect self-diet health management?

If you have considered a balanced diet and are just lazy, it should not affect your diet management.

4.2 Results and Analysis Two experts found it difficult to achieve self-management of diet, and the other four experts felt that self-management of diet could be achieved. The reason why it is difficult to achieve is that we cannot continue to control our diet, and because we go out to eat or gather together, it is easy to break the law of healthy eating. Most people have the concept of healthy eating. By labeling food, it is easier for people to assess the health of food. The elderly’s body functions, teeth are poor, metabolism will slow down, the food is mainly light, and the food needs diversity to keep the elderly healthy. Strengthening the nutrition label, comparing it to others, giving goals and healthy eating talks can increase awareness of healthy eating. Long-term use of food delivery platforms will affect self-diet management, although the choices of food are many, they lack a balanced diet.

4.3 Summary As mentioned above, the expert interviews of the primary research can let me know whether people can self-manage their diet, how the elderly should pay attention to their diet, how to strengthen people’s diet management and whether there will be conflicts between the existing food delivery platform and the implementation of selfdiet management. The answers to the interview helped me design the application program interface of my Healthy Food Delivery Service Platform for the Elderly People project.

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Chapter 5: Design and Development This section provides a complete description of the design concept from the design development to the final application interface. First of all, this research determined the Target Market of my project and decided on the main groups, then this research set up the Customer Profile of my project to find suitable users for my project.

Through Secondary Research, this research learned about diet-related information, elderly-related diseases, and design specifications for elderly interface design. The primary research questionnaire knows the pain points and usage habits of users using existing food delivery platforms. In the expert interviews of primary research, this research learned how to do a good job in diet management and whether the existing food delivery platform will interfere with self-diet management. My project, Design Rationales, has five main points. The first is to make the labeling of meals clearer, the second is that there will be a screening mechanism before choosing a meal so that users can choose a healthy meal that suits them when using the food delivery platform, the third is to customize your meals, the fourth is to clearly label the calories of the food, and the fifth is to design an interface suitable for the elderly.

5.1 Design Motivation The initial design motivation was the realization that more and more people are now using food delivery platforms, and that they tend to only pay attention to restaurant ratings and the choice of their favorite meals when using food delivery platforms.

Observation found that the labeling of food ingredients and calories on the food delivery platform are not clearly labeled. Besides, due to illness or decline in physical function, the elderly need to make customized meals when using the food delivery platform, and the introduction of the food delivery platform is not very friendly to the elderly, such as the text is too small, it is not easy to see clearly. Now that people’s health awareness is rising, this project has designed a food delivery platform that can be applied to the elderly and can also manage healthy diets when choosing meals, the elderly people have more and more diseases, and they need to make careful choices in diet.

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5.2 Target Market With the current medical development, the aging is getting more and more serious, the proportion of the elderly is getting higher and higher, the physical strength of the elderly is relatively poorer than young people and mobility is inconvenient, going out for shopping or cooking will be relatively less and less. According to the report of Blumtritt in the Online Food Delivery Report 2020, it can be seen that the income of food delivery is increasing every year, and the income is predicted to increase (Figure 27), The main group using food delivery platforms is 18 to 54 years old. Although the main users of the food delivery platform are young and middle-aged people, gradually older people will use it more and more. The main target market for my project is people who will use the food delivery platform for a long time and the elderly.

Figure 27. Platform-to-Consumer income (Blumtritt,2020)

5.3 Customer Profile The two roles in the Customer Profile are developed based on secondary (Figure 28), primary research, and the data analysis of the target market of the project. The first role is set as a 26-year-old male. His occupation is as an office worker. His life pattern is to go to work on weekdays. He often eats out at noon. He is tired after getting off 43

work and does not want to cook. He has no children and is not married, and often Uses the food delivery platform. The second character is a 69-year-old woman who is retired, often stays at home, doesn't live in the same place as her children, has difficulty moving around, can't go out to buy food, or cook very often, and often uses a food delivery platform to buy meals. What these two roles have in common is people who often use food delivery platforms and don't often cook at home. These character personalities and life patterns can provide future designs to meet the needs of users.

Figure 28. Customer Profile (Author,2020) 5.4 User Story Mapping

Figure 1. Customer Profile (Author,2020) Figure 29 is used to preliminarily imagine the user's steps in using the application, which can help me to designFigure the food delivery platform 2. Customer Profile for a smoother interface process. this research set up four situations to use the food delivery platform. The first (Author,2020) situation is the use process for the first-time user uses it, there are six steps, the first is to open the application, the second is to go Profile to the screening page to screen which Figure 3step . Customer foods the user is allergic to, the third step is to filter which diseases the individual has, (Author,2020) the fourth step is to filter personal food preferences, the fifth step is to choose a restaurant, and the last step is to choose a meal. Profile The second situation is the N+1th use Figure 4. Customer of the food delivery platform, there are three steps, the first step is to open the (Author,2020) application, the second step is to directly select the restaurant, and the third step is to select the meal. The third situation that the user wants to view his diet analysis, Figure 5is. Customer Profile there are three steps, the first step(Author,2020) is to open the application, the second step is to click the "Analysis" icon in the navigation, and the third step is to view the diet analyzed data. The fourth situation is Figure to reset6.the filteringProfile options, there are six steps, the first is Customer to open the application, the second is to click on the "account" icon in the navigation, (Author,2020) and the third is to click the "Edit Profile" The fourth step is to enter the screening page to screen which food allergies user team has, the fifth step is to screen which Figure 7the . Customer Profile (Author,2020) 44

Figure 29. Customer Profile (Author,2020)

diseases the individual has, and the sixth step is to screen personal food preferences.

First time the user use

N+1th the user use

view his diet analysis

reset the filtering options

open the application

open the application

open the application

open the application

Go to the filter page- Allergic

choose a restaurant

click the "Analysis" icon

click the "account" icon

choose a meal

view the diet analyzed

click the "edit Profile"

Go to the filter pageDiseases

data

Go to the filter page- Food

Go to the filter page- Allergic

Preferences Go to the filter page-

choose a restaurant

Diseases

Go to the filter page- Food

choose a meal

Preferences

Figure 29. User Story Mapping (Author,2020)

5.5 Mood Boards The Mood Boards I'm looking for are all app interfaces for food delivery (Figure 30), refer to how they typeset, what functions are needed in the interface design of the food delivery platform to meet the needs of users, and the application of colors. It is found that the colors used are biased towards warm colors, the food pictures are relatively larger than the text, and most of the typesetting methods are downward sliding, and a few have horizontal sliding methods. In the food delivery platform necessary features such as a delivery address, quantity of food, restaurant rating, delivery time, and price. These Mood Boards can help me make a good reference when designing the interface.

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Figure 30. Mood Boards (Author,2020) 5.6 Design Processes Figure 147. set up functionsFigure 148. Mood Boards (Author,2020) After further searching for inspiration, this research first set up what functions will be needed in my interface in my Figure project149 (Figure 31).

First of all, when using the food . set up functions delivery platform, there is a "filter interface".

The main function of this interface is to (Author,2020) filter out the food that you cannot eat when you use the food delivery platform, such as your allergies,Figure you can’t or you can’t151 eat. Mood certainBoards foods due to illness, 150.eat setseafood, up functionsFigure On the other hand, you can also filter(Author,2020) your favorite food categories, such as prefer French meals or Korean meals, etc. The advantage is that you can give priority to seeing your suitable meals ordering meals using foodBoards delivery platform so Figure 152when . set up functionsFigure 153the . Mood that you can quickly and easily find (Author,2020) meals that you can eat, which can save a lot of time. The second design interface is the "meal page". After a questionnaire survey, many people often ignore the Figure calories of. set food, this research designed the "meal 154 upso functions page" will mainly have a calorie label, meal, and their suitability as well as the (Author,2020) ingredients of the meal, these are the main information this research will put, clearly marked so that users can haveFigure a go diet The third interface is the "Diet 155.management. set up functions Management Interface". The main function of this page is to record your food intake (Author,2020) and your calories, there are three types of food, the first is the intake of fruits and vegetables, the second is the intake meat, andfunctions the third is the intake of starch. If Figureof 156 . set up (Author,2020) 46

Figure 157. set up functionsFigure 158. Mood Boards (Author,2020)

there is some unhealthy behavior, this research will use reminders to stop the user, not mandatory restrictions. In the navigation, it can choose four options, the first is "home", the main navigation is to buy meals, and the second is "order", which is mainly to record the meals you have ordered before and buy again the same meal can be purchased again from your previous records. The third is "analysis", which mainly records the calories and food types of the food you eat. These records can help you manage healthy eating. The fourth is "Account", you can set your personal information here. Filter out unnecessary navigation, select the four most needed options, and put them in the navigation.

Food Delivery Platform Filter interface

Diet Management Interface

Meal page

Navigation Home Account Order

Analysis

Figure 31. set up functions (Author,2020) After setting the main functions of the page, start sketching (Figure 32). The main focus is on the layout of the interface, after referring to the food delivery interface design of Mood Boards, draw various layouts first, some interfaces are sliding up and down, some are sliding left and right. There are three interfaces in the sketch, the first is the filter interface, the second is the meal page, and the third is the diet management interface.

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Figure 32. sketch (Author,2020) After drawing the sketches, this research use Adobe to start layout and design.

Figure 270 . XD sketchFigure 271. XD sketch First, this research use line drafts(Author,2020) to make the initial design on adobe XD. First, this research designs the login page (Figure 33). The design point of the login page is that it can be linked through otherFigure social272 software, so there is no need to re-register a new . XD sketch account and password.

(Author,2020) Figure 273. XD sketchFigure 274. XD sketchFigure 275. sketch (Author,2020) Figure 276. XD sketchFigure 277. sketch (Author,2020) Figure 278. XD sketch (Author,2020) Figure 279. XD sketchFigure 280. XD sketch (Author,2020) Figure 281. XD sketch (Author,2020) Figure sketch Figure 282. XD sketchFigure 28333. . XDXD sketchFigure 284. XD sketch (Author,2020) (Author,2020) 48

348. XD sketchFigure 349. XD sketch Figure 285. Figure XD sketchFigure 286. XD sketchFigure 287. sketch (Author,2020) (Author,2020)

The second design place is the "screening page" (Figure 34). The main design focus is that you can do the screening before choosing a meal. The screening is divided into three different pages. The first page is a food allergy. Just click on the allergic food, and then you will avoid the allergic food when you choose the meal. After you click the confirm button, you will jump to the second page. The second page is about diseases, mainly if you have a disease, when you choose a meal there will be inedible food, filter before you click on the food can reduce the time you choose a meal, after clicking on the confirmation button will jump to the third page. The third page is diet preferences, choose your favorite diet preference, users can give priority to your favorite diet preference when choosing meals later, which can save you time when ordering, after you click, press the confirm button to jump to the restaurant page. The top of these pages will show which steps to go to, mainly to let users know how many steps are left, so as not to confuse users. Besides, the page has a "back" option and a "search" option. The "back" option allows the user to make a mistake without starting all over again, just press the "back" option to reply to the previous page, and reselect.

The "Search" option allows the user to directly enter text, which can quickly find the food, disease, or food preference the user wants.

a a a a a

b Figure 34. XD sketch b (Author,2020) b Figure 426. XD sketchFigure 427. XD sketch (Author,2020) b49 Figure 428. XD sketch b (Author,2020)

c c c c c

The third design is the choice of meals (Figure 35), which is divided into three pages, the first page is the choice of restaurant, the information in the interface includes the name of the restaurant, the rating of the restaurant, the delivery cost of the restaurant, the delivery time and Photos of the restaurant. At the top of the page, there will be a delivery address, a search box, search for meals and meals, and a filter box, although the previous "filter page" has been filtered, considering that users may suddenly want to change their diet, filtering and searching allow users to find what they want to eat.

The second page is a list of meals in the restaurant, and there will still be restaurant information on the top, the meal information includes the name of the meal, the suitability of the meal to the user, the price of the meal, the ingredients used in the meal, and the calories of the meal. After the previous "screening page", the user has been filtered out that the user cannot eat, considering that the calorie intake of a person is 2000 to 2500 calories a day, the suitability of the meal and the user is based on the calorie intake of the user and the previous the "filter page" is set to be judged later. The suitability of the meal to the user will be graded, the meal that is most suitable for the user will have five ticks, which means it is the most suitable meal for the user, meals that are least suitable for users will only have a tick, which means they are the most unsuitable meals for users, use this method to let users have a healthy diet. Displaying the ingredients used in the meal can let the user know whether the ingredients inside like to eat. Displaying calories can remind users that they need to control their food intake. The third page is the same as the second page, the information in the meal will have the name of the meal, the suitability of the meal and the user, the price of the meal, the ingredients used in the meal, and the calories of the meal, and there will be an additional remarks column to provide users with customized Options. According to the results of the analysis in the questionnaire survey, in the case of diseases, there will be more salt and polysaccharides when purchasing meals, which will affect users to use the food delivery platform. When purchasing meals, there is a remark column to contact the restaurant, communication to increase the willingness of users to use the food delivery platform when they are sick.

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a

b

c

a

Figure 35.bXD sketch

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(Author,2020) b c a Figure 504. XD sketchFigure 505. XD sketch36). The interface of The fourth design is the interface of health management (Figure (Author,2020) health management will display the ingredients b of the meal that the user purchases c a from the food delivery platform, and the daily accumulated calorie intake. The main Figure 506user's . XD sketch purpose of showing the ingredients of the purchase of meals from the b c food a delivery platform is to allow users to(Author,2020) observe the proportion of their food intake, which can help b The data of healthy diet management c a users to manage a healthy diet.

Figure 507. month, XD sketchFigure 508.users XD sketchFigure 509There . XD sketch will have a day, week, and year for to click freely. are three main (Author,2020) types of data, fruits, b the second is meat, and thecthird is a the first is vegetables and starch. Three colors are used to distinguish them, namely red, green, and yellow.

Figure 510user . XD exceeds sketchFigure 511. XD sketch When the type by the value or is lowercthan the b the normal a ingestion normal value, it will appear in red to(Author,2020) remind the user to take more or reduce the intake of the type. aWhen the user ingestion a normal b type of food, it will appear cgreen. When Figureto512 . XD sketch the type ingestion by the user is about exceed the range of the normal value, it will (Author,2020) appear yellow attention.

The daily cumulative calorie intake b c a to remind the user to pay will display the total calorie intake for the entire day, it is calculated based on the sketchFigure 514. XDthe sketch daily intakeaof 2000 toFigure 2500, 513 if it. XD exceeds 2500 number will cappear in red b calories, (Author,2020) to remind the user that the intake of calories is too high a a

b Figure 515. XD sketch (Author,2020) 51 b

c c

b sketchFigure 518. XD sketchc a Figure 516. colorsFigure 517. XD (Author,2020)

Figure 36. XD sketch (Author,2020) The fifth design is a personal interface (Figure 37). The personal interface options Figure 582. XD sketchFigure 583. XD sketch include editing personal information, notifications, your favorites, payment, contact (Author,2020) us and help. The "Edit Personal Information" option can be re-selected when the user needs to re-adjust the food on the filter page. The "Your Favorite" option can store the Figure 584. XD sketch user's favorite restaurant, which can facilitate the user to quickly find the favorite (Author,2020) meal. The "Contact Us" option is to call the food delivery platform for help when users have problems with the food delivery platform and cannot get help. The "Help" Figure 585. colorsFigure 586. XD sketchFigure 587. XD sketch option is when users have questions about the application or do not know how to (Author,2020) operate, they can use the "Help" option to find a solution to the problem.

Figure 588. XD sketchFigure 589. XD sketch (Author,2020) Figure 590. XD sketch (Author,2020) Figure 591. colorsFigure 592. XD sketch (Author,2020) Figure 593. colors (Author,2020) 52

Figure 594. Final designsFigure 595. colorsFigure 596. XD sketch (Author,2020)

Figure 37. XD sketch (Author,2020) 5.7 Final Designs

Figure 660. colorsFigure 661. XD sketch (Author,2020) In the final design (Figure 38), this research mainly chose red and yellow. These colors belong to the warm color system, which can make people feel bright, Figure 662 . colors passionate, and energetic (Figure 39) (Figure 40) (Figure 41) (Figure 42). this (Author,2020) research use gray-white as the background color, because according to the research of A. Dickinson, J. Arnott, and S. Prior, it is found that older people will fatigue their Figure 663. Final designsFigure 664. colorsFigure 665. XD sketch eyes when reading black fonts on a(Author,2020) white background for a long time, and a graywhite background is relatively better. this research chose a color that is not too bright so that the user's eyes will not666 get. colorsFigure too tired when looking at the interface, especially Figure 667. XD sketch the elderly. The colors used for each(Author,2020) interface are mainly red, yellow, and gray-white to provide consistency throughout the application, allowing users to feel comfortable using the application and get familiar with the interface faster. For the elderly to see Figure 668. colors the font clearly, the minimum font size is 14 points and the largest font size is 20 (Author,2020) points. Choose Arial as the font, the reason for using this font is that the font is more universal, making it easy for669 the. Final elderly to read, and 670 will. colors not feel unfamiliar. This Figure designsFigure research place text descriptions below each icon because the elderly people do not (Author,2020) necessarily know what these icons mean, so placing text below the icons can let the elderly know clearly what these icons671 represent.

In the upper right corner of each Figure . Final designs (Author,2020) 53

Figure 672. Final designsFigure 673. Final designsFigure 674. colors (Author,2020)

interface, there is a "Help" option, this design is mainly designed to assist users through the "help" option when the user has questions when operating the interface.

There is a "back" button on the top left corner of the interface, allowing the user to easily return to the previous page.

Figure 38. colors (Author,2020) Figure 738. Final designsFigure 739. colors (Author,2020) Figure 740. Final designs (Author,2020) Figure 741. Final designsFigure 742. Final designsFigure 743. colors (Author,2020) Figure 744. Final designsFigure 745. colors (Author,2020) Figure 746. Final designs (Author,2020) Figure 747. Final designsFigure 748. Final designs (Author,2020) Figure 39. Final designs (Author,2020) Figure 749. Final designs (Author,2020) Figure 816. Final designsFigure 817. Final designs 54 Figure 750. Final designsFigure(Author,2020) 751. Final designsFigure 752. Final designs (Author,2020) Figure 818. Final designs

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Figure 40. Final designs b (Author,2020)

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Figure 895. Final designs b (Author,2020)

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a 896. Final designsFigure 897. bFinal designsFigure 898. Final designs c Figure (Author,2020) b a c a a a a a a a a a a a

Figure 899. Final designsFigure 900. Final designs b (Author,2020)

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Figure 901. bFinal designs (Author,2020) b b Figure 902. Final designsFigure 903. Final designs Figure 41. Final designs b (Author,2020) b (Author,2020)

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Figure 904. bFinal b designs Figure 962. Final designsFigure 963. Final designs (Author,2020) 55 (Author,2020) b b Figure 905. Final designsFigure 906. Final designs Figure 964. bFinal designs (Author,2020)

c c

c c c c

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a a

5.8 Evaluations

a

Figure 42. Final designs (Author,2020) Figure 1007. Final designs (Author,2020)

b b

b a The project uses the focus group method for evaluation and uses the “Thinking Figure 1008. Final designs Aloud” usability evaluation method to speak out what the user hasbin mind, helping a (Author,2020) the designer to grasp and understand the user's psychological thoughts. The focus group consists of five people. One is an IT student who often usesbthe food delivery a Figure 1009. Final designs platform, two office workers often use the food delivery platform, and one retired (Author,2020) person does not often use the food delivery platform. They agreedbwith the theme of a the project and put forward their thoughts, questions, and opinions about the people Figure 1010. Final designs on this food delivery platform. b a (Author,2020) a a

Figure 101156 . Final designs (Author,2020)

b b

(1) The first evaluator is a retiree: This food delivery platform is very considerate, can be customized, understands the needs of the elderly, and can avoid allergies and an imbalanced diet. It's very easy to use and easy to see at a glance, especially with food ingredients and daily calorie statistics, which is helpful for health management. It is suggested that new functions can be added, such as automatically checking the ingredients of uneatable ingredients and issuing warnings to users taking medication, and if there are foods that users cannot eat on the label, there can be labels to remind users.

(2) The second evaluator, a student of information major, often uses the food delivery platform: On the whole, the interface is friendly to the elderly, the fonts are large and clear, the color selection has also been specially studied, and the process and use are comfortable and low in difficulty. But I think it is not necessary to target the application for the elderly and to relax the age group, because, in recent years, more and more people focus on diet and health, regardless of age, and most of the elderly are not used to using mobile apps. I suggest that on the personal page I think more reward mechanisms can be used to track the user’s use, such as helping to calculate the daily intake of protein, fiber, etc. and suggesting foods that can improve the user’s disease, and can order meals according to the user record the recommended remaining meals, etc., and you can also add points to encourage users to use this software more.

(3) The third evaluator is the food delivery platform that office workers often use: The use of colors is very comfortable, and the eyes will not be too tired when looking at the interface. The entire application is consistent, allowing users to use it comfortably, the interface is not too complicated and easy to operate. The seafood in the "Food Allergy" page of the screening page should be classified as crustaceans, because shrimp, lobster, and crab are all the same allergens. The "Food Preferences" page of the filter page thinks that it is better to change to "Taste Preferences" because usually daily diet preferences will change, but "Taste Preferences" such as not like too sweet or too spicy. This taste preference is will not change very much. There are two “help” on the "Account" page, just leave one, so as not to confuse users. I suggest adding a calendar function to the "Analysis" page so that you can have a deeper understanding of which day you usually eat less healthy food.

(4) The fourth assessor is a food delivery platform that office workers often use: The result of using the food delivery platform is quite smooth. The color displayed on the food intake in the "Analysis" interface: Red is too much, too little, and I don’t 57

know when I first use it. You should mark what the color represents so that users can understand the meaning of the color.

The four evaluators gave them an evaluation form at the end to see the entire interface design. There are six assessments, namely consistency, universal usability, clearly informing users of the action status, providing simple restoration design, satisfying users' desire for control, and simplifying operations. All four assessors felt that the entire interface design is in line with these six assessments.

5.9 Summary This chapter describes from the beginning of the design motivation to the final design.

Each design process is thoroughly explained. After the final design was evaluated by the focus group, they all agreed with my design motives and final design and made some suggestions for my future research.

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Chapter 6: Conclusions and Recommendations With the theme of " Design and Research of Healthy Food Delivery Service Platform for Elderly People", this research designed a food delivery platform suitable for the elderly and combined with healthy diet management. Through literature review, questionnaire survey, and expert interview reference materials to design this interface design, and finally use focus groups for evaluation. Based on the results of this research, the specific conclusions are as follows: 1. Through literature review, know how to do a good job in diet management, how many calories do people need in a day, understand related diseases of the elderly, the main points of interface design, and understand what elderly people need to pay attention to when using the interface.

2.Most people do not pay attention to the calories of food when using the food delivery platform. Their diseases will reduce the frequency of using the food delivery platform.

3. Long-term use of food delivery platforms cannot be good self-diet management.

4. Indicate the ingredients and calories of the meal on the meal page. When choosing meals, there will be a screening mechanism to make it easier for users to choose their healthy meals, and when choosing meals, it is possible to exclude some unliked meals and reduce the time for the user to choose a meal. On the order page, users can customize their meals according to their preferences. Calculate the intake of calories and food ingredients to help users manage a healthy diet. There will be a text description below each icon, which can help the elderly know clearly what these icons represent. There is a "help" option in the upper right corner of each interface, which allows the elderly to get timely help when they don't know how to operate the page.

5. If there is food that the user cannot eat on the label, it is recommended to have a label to remind the user. The points and score mechanisms encourage users to use this software more. The "Account" page has two "Help" options, just leave one. It is recommended to add a calendar function in the "Analysis" page and the color of the food intake in the "Analysis" interface needs to be marked.

The project combines a food delivery platform, healthy diet management, and a design interface suitable for the elderly. This project only involves the design of the interface, the technical aspects of the software, and the hardware design to make the whole system complete. In response to this research, suggestions for follow-up research are proposed: This research focuses on how to do a healthy diet on the food delivery platform and suitable for the elderly to use but does not do a complete 59

system, such as the relevant design of the food delivery to the elderly and the design of the application program inside other navigation and so on. In the future, more and more people will be aware of the importance of healthy eating and therefore provide advice and research to future researchers.

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Appendix

Appendix 1: Questionnaire

高齡者健康食物外送服務平台設計研究

親愛的先生/小姐您好： 您好，我們是英國帝門大學研究所的學生，目前正在進行一項有關於「高齡者 健康食物外送服務平台設計」之使用食物外送習慣的研究。在此希望能耽誤您 幾分鐘的時間，您的意見無對錯之分，請依照您在使用食物外送時的真實感受 填寫即可。 本問卷採匿名之方式，您的回答僅供個人學術研究，並不對外公開，敬請安心 填答，衷心感謝您的協助！

英國帝門大學研究所

研究生：蕭呈安

西元 2020 年 4 月 23 日

第一部份 「高齡者健康食物外送服務平台設計」之食物外送平台使用習慣。

這部份的問題是有關於您對「高齡者健康食物外送服務平台設計」之食物外送 平台使用習慣調查，請按實際情形，在下列每一題中最適當的方格內「v」，謝 謝。 67

1. Usual eating habits?平常的飲食習慣？ [排序题，请在中括号内依次填入数字] * [ ]Cook at home 在家煮 [ ]Use food delivery platform 使用食物外送平台 [ ]Eating out 在外吃飯

2. How often do you use the food delivery platform?平常使用食物外送平台次數？ [单选题] * ○1～5 times a week 一週 1～5 次 ○5~10 times a week 一週 5~10 次 ○10~15 times a week 一週 10~15 次 ○More than 15 times a week 一週 15 次以上

3.Will you pay attention to your own healthy diet when ordering food delivery platforms?點食物外送平台時會注意自己的飲食健康嗎？ [单选题] * ○Great attention 非常注意 ○Attention 注意 ○Little attention 有點注意 ○General 普通 ○Do not pay attention a little 有點不注意 ○Not paying attention 不注意 ○Not very pay attention 非常不注意

4. When using the food delivery platform, do you remember what food you ordered this week?使用食物外送平台時會記得這週點了什麼餐點嗎？ [单选题] * ○Remember all 全記得 ○Almost remember 幾乎記得 68

○Remember half 記得一半 ○Remember a little 記得一點點 ○Don't remember at all 完全不記得

5. What should you pay attention to when using the food delivery platform to select meals?使用食物外送平台選擇餐點時會注意什麼？ [多选题] * □Calories 卡路里 □Meal ingredients 餐點食材 □the meal healthy or unhealthy 餐點健不健康 □Restaurant rating 餐廳評分 □Meal price 餐點價格 □delivery time 送達時間 □Eat whatever you want 想吃什麼就吃什麼

6.When ordering food delivery platform, will there often be some things that you cannot eat in the meal?點食物外送平台時會不會常常有一些自己不能吃的東西 在餐點裡面？ [单选题] * ○Every time 每次 ○Almost every time 幾乎每次 ○sometimes 有時候 ○Rarely 很少 ○Never happened 沒發生過

7. If you have some diseases, will it affect how often you use the delivery platform? 假如您有一些疾病是否會影響您使用外送平台的頻率？ [单选题] * ○Very influential 非常影響 ○influences 影響 ○Somewhat affected 有點影響 69

○ordinary 普通 ○Little impact 有點不影響 ○Does not affect 不影響 ○Very unaffected 非常不影響

Continuing from the previous question, if there is an impact, what is the reason for the impact?承上題，如果有影響那受影響的原因？ [多选题] □Meals food labeling is not clear 餐點食材標示不清楚 □Meals much salt and polysaccharides 餐點多鹽多糖 □Calorie labeling is unclear 卡路里標示不清楚 □The meal has food that you can’t eat 餐點有不能吃的食物 □Meals cannot be customized 餐點不能量身定做 □The meal is different from what I want 餐點跟自己想要的不一樣

第二部份 「高齡者健康食物外送服務平台設計」之飲食習慣。

這部份的問題是有關於您對「高齡者健康食物外送服務平台設計」之飲食習慣 調查，請按實際情形，在下列每一題中最適當的方格內「v」，謝謝。

8.Do you usually record your diet?平常是否會記錄自己的飲食嗎？ [单选题] * ○every time 都會 ○Most of the time 多數時會 ○sometimes 有時會 ○Less often 比較少會 ○Absolutely not 完全不會

9.Usually eat at regular times?平常會規律時間吃飯？ [单选题] * ○every time 都會 70

○Most of the time 幾乎都會 ○sometimes 有時會 ○Less often 比較不會 ○Absolutely not 完全不會

10.Do you use a special app to keep track of what you eat and drink?會使用專門 app 記錄你的飲食嗎？ [单选题] * ○yes 會 ○no 不會

Continuing from the previous question, do you often use a special app to record your diet and health?承上題，會常常使用專門 app 記錄你的飲食健康嗎？ [单选题] * ○Every time 每次 ○Almost every time 幾乎每次 ○sometimes 有時候 ○Rarely 很少 ○Never 沒有

第三部份 個人基本資料

這部分的問題是有關於您的個人資料，僅供本研究使用絕不供給其它用途使 用，請放心填答在適當的方格內打「v」謝謝。

11.Gender？性別？ [单选题] * ○male 男性 ○female 女性

12.The industry you are currently engaged in?您目前從事的行業? [单选题] *

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○student 學生 ○IT / Technology 資訊/科技 ○Financial sector 金融業 ○manufacturing 製造業 ○Office worker 上班族 ○Service industry 服務業 ○Communication/Broadcasting/Design 傳播/廣播/設計 ○Medical 醫療 ○other industry 其他行業

13.Age?年齡? [单选题] * ○Under 18 years old 18 歲以下 ○18~25 years old 18~25 歲 ○26~35 years old 26~35 歲 ○36~45 years old 36~45 歲 ○46~55 years old 46~55 歲 ○56～65 years old 56～65 歲 ○Over 65 years old 65 歲以上

謝謝您熱情的參與，問卷到此結束

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Appendix 2: Expert Interview 1.Most people can implement their own good dietary self-management do?

2.What do ordinary people need to pay attention to or improve on their diet in order to stay healthy?

3.What do the elderly people need to pay attention to or improve their diet in order to stay healthy?

4.What incentives can allow people to enhance the implementation of the dietary management?

5.Will long-term use of food delivery platforms affect self-diet health-management?

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Appendix 3: Focus Group

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