Helping students with dietary restrictions make more informed meal decisions
Team: Brianna Pritchett, Ishaani, Hue Watson, Agrim Chandra
Honors: Finalist, Convergence Innovation Competition
Challenge: Our goal was to build a cheap, flexible, and subtle solution for people with dietary restrictions, to simplify their experience at a restaurant.
I was the go-to researcher, ensuring that research was being conducted well, particularly during needs analysis and evaluation. More specifically, I:
Conducted and wrote up competitive analysis
Conducted 2 open-ended interviews during needs-analysis and 2 feedback sessions during ideation
Reviewed and edited questions for each questionnaire, interview, and survey
Coded open-ended responses to online survey and final evaluation
Wrote 2 of the 4 project milestones, both of which received 100% from the TA
Created screen sketches during ideation
Created screen mockups in Sketch during prototyping
Contributed to all group discussions and activities throughout project
Wants & Needs
The question that we started with was: how can we improve the grocery shopping experience for people with dietary restrictions? We were inspired by friends, particularly those who were new to their dietary restriction or new to America, who were having difficulty reading labels in the grocery store and finding what worked for them. However, our initial findings led us to something interesting: after an initial discovery period, people often fall into a routine at the grocery store. What we thought was the main problem was actually secondary to another problem our interviewees brought up.
For me the issue is not so much in the grocery store, but when I’m eating out/away from home. Vending machines? Fast food? Most restaurants? (On campus food?) I have to be really careful with all of those.
At this point we generalized our research to include restaurants, in the interest of finding the biggest need. For the rest of the needs-gathering process, we generalized the question to: how can we help people with dietary restrictions make more informed meal decisions? To find this, we performed a few different research methods.
With this data, we moved on to analysis, focusing on finding user wants and needs (not thinking of solutions quite yet). Here, we created an affinity diagram and conducted task analyses. From this, we formulated five usability criteria to keep in mind during design and evaluation. Finally, we decided to focus on the restaurant context.
Based on our findings, we came up with 3 personas and matching user journeys. We made sure the personas captured the variation we saw in our users, particularly in the areas of sociability, technical skills, familiarity with their restriction, and English mastery. The user journeys were based on the pain points identified during the research phase.
Equipped with this extensive knowledge of our users, we dove in to potential solutions. We first conducted a brainstorming session to characterize the space of possible ideas, pushing beyond the obvious solutions to get as creative as possible. Then we organized these ideas along axes of feasibility and creativity to narrow our options to 3, described below.
Our three favorite options after this process were a QR app, an AR app, and a kiosk. For each idea, we worked out the basic functionality as a group, then split up and independently sketched out mockups for the app (example sketch of mine shown to the right). Then we came together and picked the best elements of each sketch, converging on one "Frankenstein" mockup for each idea. We additionally created storyboards to show use cases for these ideas. These mockups and storyboards are shown below.