A wearable which helps visually impaired users avoid momentary obstacles while walking in public.

Proximity sensors look for obstacles and sends a variety of dynamic haptic feedback to the user depending on the situation. Comes with quick on/off switch, as well as a companion app which allows for fine-tuned product settings as well as pins to allow haptic alerts during their path.

Project Duration

09.14.2020 - 11.19.2020

Ten Weeks

Course

Prototyping Electronics

Prof. Clark DeLashment

Team Members

Andrew Goodridge

Yeji Han

Edie Alvarado

Zachra Pradipta

Erin Mills

My Role

Visual Designer

UI Designer

Deliverables

Process Book

Vision Video

Hypothesis

The difficulties that users with allergies and dietary restrictions face as a cause of their dining experience being inconvenient and unsafe, make them feel as if they are a burden to the people around them, left out of social situations, and only have the option to eat food that they cook at home.

The Problem

People who are visually impaired struggle to quickly adapt to vast and drastic environmental changes that disturb their mental maps.

Our Goal

Screen Shot 2021-04-21 at 12.18.16.png

Facilitate the independence of individuals who are visually impaired in public environments.

Develop an adaptive solution that evolves with the users needs throughout new and changing experiences.

Mobility Independence for all

Onboarding

Getting to know you...

Set your dietary profile in order to make your experience all about you!

 

Explore your Profile

and gather your favorites

Through their dietary profile, users can view past and saved recipes and restaurants, search and scan for friends, and manage their settings.

Scroll through your feed

and get recommendations

Restaurants and recipes curated to your personal dietary profile assist in avoiding boring and repetitive meals.

Scanning_edited.jpg

Scan your food

and get all the ingredients

Paired devices allow the user to scan the ingredients of their food and automatically log the data into their accounts.

The process

Research Methods

Survey

55 targeted responses

Goal: Determine general commonalities between our target group, in order to narrow down their main pain points.

User Interviews

10 participants

Goal: Determine the main pain points and areas of struggle with a more in depth approach.

Expert Interviews

4 participants

30,000 emergency room visits in the US are caused by food allergy reactions each year.