Abstract
In the past, due to the traditional diet service model in the long-term care institutes lack of information exchange between the dining service providers and the residents, it is difficult to understand the dietary needs and preferences of the residents accordingly so that reducing the satisfaction of meals and the diet healthcare of the residents. This study aims to design the architecture of an intelligent catering management system to assist institute manager, health professional nutritionist and cafeteria operator to resolve the data inconsistency problems of diet management. This study uses a systematic innovative product design and development approach (IPDD) to guide data collection and analysis, and build the interaction structure of the user behaviour model and complete the service system architecture. A tangible contribution of this study is to propose the architecture of an intelligent cantering management system to aid institute manager, health professional nutritionist and cafeteria operator to provide meal services, as well as to improve the satisfaction of the dining and to advance the diet healthcare of the residents.
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Acknowledgements
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was supported in part by the Ministry of Science and Technology of Taiwan, ROC under Contracts MOST 108-2410-H-027-024-MY3, MOST 106-2628-H-027-001-MY3 and MOST 108-2622-8-027-007-TM1, by the Chang Gung Medical Foundation (grant nos. CMRPD3E0373, CMRPG5E0083, CMRPD2F0211, CMRPG5F0143, and CMRPD2F0213). The funders had no role in the study design, data collection and analysis, decision to publish, or preparation of the manuscript.
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Appendices
Appendix 1: Interview Outline
Interview Outline (Resident).
Item | Questions |
|---|---|
Characteristics | 1. What is your age? 2. Are you still working? If you are not working, what kind of work do you do before entering CGHCV? 3. What is the highest educational qualification that you have completed? The name of the school and department that graduated? 4. Does anyone come to visit you? How often? Do you have a meal together? Where would you choose to have a meal? What is the reason to choose? |
Lifestyle | 1. What are the activities of daily life? 2. Is there any goal or wish? |
Digital product and internet usage | 1. What smart products are used in daily life? 2. Have you used the Internet? What is the purpose of using the Internet? What difficulties have you encountered? 3. What are the common sources of information? |
Meal situation | 1. Do you have any dietary preferences or special needs? 2. When will you come to the cafeteria? How much time will it take? What is the process? 3. Who did you meet during the meal? How to communicate? 4. What factors influence your dining experience? What do you feel about these experiences? 5. Any suggestions for meal service? about dishes, quality, surrounding, process, etc. |
Interview Outline (Stakeholder).
Item | Questions |
|---|---|
Resident | 1. What are the characteristics of the residents? 2. What dining habits do residents have? 3. What are the dietary health needs of residents? |
Cafeteria | 1. What is the status of cafeteria operations? 2. What difficulties did you encounter during the meal service? Is there any possibility of improvement in the future? 3. How to collect the dining needs and feedback of residents? |
Intelligent service system | 1. What information service systems are there? Where to provide services through smart technology? 2. What databases are available for residents’ diets and health? What methods are used for data collection? |
Appendix 2: Persona
Appendix 3: User Journey Map
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Li, E., Wong, A.M., Tseng, K.C. (2020). Designing System Architecture for the Catering Management System of Chang Gung Health and Culture Village. In: Antona, M., Stephanidis, C. (eds) Universal Access in Human-Computer Interaction. Applications and Practice. HCII 2020. Lecture Notes in Computer Science(), vol 12189. Springer, Cham. https://doi.org/10.1007/978-3-030-49108-6_42
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