Article

Visually impaired people need skills on daily living, such as cooking, and
Ratchasuda College offers independent living training for them. In order to
fulfill their needs, a suitable kitchen should be designed with the consideration
of their limitations. The objective of this study was to design and evaluate a
kitchen for persons with visual impairments. Before designing the kitchen,
interviews and an observation were carried out to obtain information on the needs
of blind and low vision persons. Consequently, a kitchen model was developed, and
it was evaluated by 10 persons with visual impairments. After the design
improvement, the kitchen was built and has been routinely used for training
persons with visual impairments to prepare meals. Finally, a post-occupancy
evaluation of the kitchen was conducted by observing and interviewing both
trainers and those with visual impairments during the food preparation training.
The results of the study indicated that kitchens for persons with visual
impairments should have safety and usability features. The results of the
post-occupancy evaluation showed that those who attended cooking courses were
able to cook safely in the kitchen. However, the kitchen still had limitations in
some features.

Langue : ANGLAIS