Investigating the Role of Expansive Design and Service Design in Improving Healthy Food Consumption, Case Study; Consuming Vegetables

Document Type : Original Article

Authors

1 Department of Curriculum and Instruction, College of Education, Texas Tech University, Lubbock, TX, United Stat

2 School of Industrial Design College of Fine Arts, University of Tehran, Tehran, Iran.

3 Industrial Design Department, Arts and Architecture, Islamic Azad University, Central Tehran Branch, Tehran, Iran.

4 Texas Tech University, Lubbock, TX, United States.

Abstract

The goal of this study is to generate designedly solutions for improving the culture of healthy food consumption in Iran, through activity theory framework. Even though individuals might make conscious decisions to consume healthy food, their environment might prevent them from doing so. Given the current lack of attention toward a holistic viewpoint, therapy procedures as well as general healthy nutrition policies have been made useless. Observations in case study showed that social, cultural and psychological factors do have an important role in generating obesity, and the disregard for considering such factors have resulted in the divergence of patients between health centers, sports clubs, and monitoring groups. The hypothesis generated from such observations would signify that considering cultural-social context and generating a useful model, would help the patient reach a successful goal. Expansive design was chosen as the design approach in order to emphasize continuing the relationship between users and providers of service, even after obtaining the service by a user. This viewpoint and design resulted in the dialogue between the user and provider of the service or product. Based on the research, solution scenarios were generated and the third scenario, designing a collective treatment center was chosen and conceptualized through tools such as a system map, interaction story board, and consumer satisfaction diagram. The value of such a study is based on presentation and institutionalizing the theoretical infrastructures in the area of service design, while diverse solutions would be presented to specialists based on the scenario-based design as well.

Keywords

References

Azadbakht, L., Mirmiran, P., Momenan, F., & Azizi, F. (2003). Assessment of knowledge, attitude and practice of middle and high school students in District 13 of Tehran in the field of healthy nutrition. Iranian Journal of Endocrinology & Metabolism. 5(4), p. 409-416. [In Persian]
Amini, M., Omidvar, N., Yeatman, H., Shariat-Jafari, Sh., Eslami-Amirabadi, M., & Zahedirad, M. (2014). Content analysis of food advertising in Iranian children’s television programs. International Journal Preventive Medicine. 5(10), p. 1337–1342.
Bandara, S. (2018). Activity theory is an effective framework on qualitative data analysis in social sciences studies. International Journal of Research – Granthaalayah. 6(7), 85-95. https://doi.org/10.5281/zenodo.1323013
Booth, S. L., Sallis, J. F., Ritenbaugh, C., Hill, J. O., Birch, L. L., Frank, L. D., Glanz, K., Himmelgreen, D. A., Mudd, M., Popkin, B. M., Rickard, K. A., Jeor, S. St., & Hays, N. P. (2001). Environmental and societal factors affect food choice and physical activity: Rationale, influences, and leverage points. Nutrition Reviews. 59(3), p. 21-39. DOI: 10.1111/j.1753-4887.2001.tb06983.x
Bourdieu, P. (1986). The forms of capital. In Richardson, J., Handbook of Theory and the Search for the Sociology of Education. Greenwood. p. 241-58.
Cassens, J., & Kofod-Petersen, A. (2006). Using activity theory to model context awareness: A qualitative case study. American Association for Artificial Intelligence. p. 619-624.
Cohen D. A.,  Scribner, A., & Farley, T. A. (2000). A structural model of health behavior: A pragmatic approach to explain and influence health behaviors at the population level. Preventive Medicine, Elsever Journal. 30(2), p. 146-154. https://doi.org/10.1006/pmed.1999.0609
Engeström, Y. (2006). Activity theory and expansive design. In Bagnara, S., & Crampton-Smith, G. (eds.) Theories and Practice of Interaction Design. Hillsdale: Lawrence Erlbaum. p. 3–23.
Ghafari, M., Ebadi, L., Ramazankhani, A., & Souri, H. (2012). Fast food consumption and its related factors among students: A cross-sectional study. Journal of Health System Research. 8(6), p. 981-90. [In Persian]
Hashemi, B., Omidvar, N., Bondarianzadeh, D., Shakibazadeh, E., Rashidkhani, B., & Abbasian, F. (2012). Effect of a family-based intervention based on social-cognitive theory on fruit and vegetable intake of middle school female students in a district of Tehran. Hakim Research Journal. 15(1), p. 44- 52. [In Persian]
Hajizadehoghaz, M., Amini, M., & Abdollahi, A. (2016). Iranian television advertisement and children’s food preferences. International Journal Preventive Medicine.7(1), p. 128. DOI: 10.4103/2008-7802.195825
Jahannews. (2015). Statistics of ministry of health about of casualties’ obesity in Iran. Accessed 22 April. http://jahannews.com/vdciuva5ut1azv2.cbct.html [In Persian]
Young Journalists Club. (2012). Obesity is the basis of non-communicable-diseases. Accessed 1 November. https://www.yjc.news/00HOCu [In Persian]
Khabaronline. (2009). Tripled the number of referrals to the hospital due to obesity. Accessed 30 October. http://www.khabaronline.ir/(X(1)S(nlrtbv2qeavtvxmgxuesior2))/detail/22127/society/health [In Persian]
Tehran Times. (2018). 65% of Iranian population overweight, obese. Accessed 23 December. https://www.tehrantimes.com/news/431000/65-of-Iranian-population-overweight-obese
Lee, S. (2011). Evaluating serviceability of healthcare servicescapes: Service design perspective. International Journal of Design. 5(2), p. 61-71.
Marzban, F. (2014). Improvement of nutrition culture using design approaches in form of presenting a collection of products (enhancement of vegetable consumption in families). Unpublished Master Thesis. Islamic Azad University. Tehran.
Naeli, J., & Moghimi, D. (2011). Iran’s primary health care promotion policy document - disease study. http://www.phcq.ir/Portals/0/Documents/Sanad-Siasat.pdf [In Persian]
Ormrod E. J., Anderman M. E., & Anderman H. L. (2016). Educational Psychology: Developing Learners (9th edition). Pearson.
Safi, M. H., Fereydounfar, A. A., & Arshi, S. H. (2014). Quality of primary health services in the clinics of shomal health center of Tehran. Community Health. 1(1), p. 54-61. [In Persian]
Vadadhir, A., & Sadati, M. H. (2011). Health at social-cultural life in Tehran city. Society and Culture. Tehran. [In Persian]
Yarmohammadi, P., Sharifirad, Gh., Azadbakht, L., Morovati Sharifabad, M., & Hassanzadeh, A. (2012). Predictors of fast food consumption among high school students based on the theory of planned behavior. Journal Health System Research. 7(4), p. 449-459. [In Persian]
Wendel, S. (2013). Designing for behavior change: Applying psychology and behavioral economics. O’Reilly Media.
Journal of Design Thinking
Volume 2, Issue 2
December 2021
Pages 277-292

Files

Share

How to cite

Statistics