Usability of assistive cutlery for people with Parkinson's disease: a user-centred design prototype.
Objective: This study analyzed the usability of an assistive cutlery prototype designed to facilitate eating for people with PD (PwPD), focusing on satisfaction, effectiveness, and efficiency. Methods: Thirteen participants used the assistive cutlery at home for 7 to 10 days. Satisfaction was assess...
| Publicado en: | Disability & Rehabilitation: Assistive Technology Vol. 21; no. 5; pp. 2090 - 2100 |
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| Autores principales: | , , , , , , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Taylor & Francis Ltd
Jul2026
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=195930992&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 195930992 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 17483107 1X04 jtl: Disability & Rehabilitation: Assistive Technology issn: 17483107 maglogo: Y pubinfo: dt: Jul2026 vid: 21 iid: 5 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 195930992 191130887 195930992 195930992 10.1080/17483107.2026.2621201 195930992 ppf: 2090 ppct: 10 formats: tig: atl: Usability of assistive cutlery for people with Parkinson's disease: a user-centred design prototype. aug: au: Rosa, Thainara Cruz da Pinto, Camila Pinho, Alexandre Severo do dos Santos Pereira, Francisca Silva, Bruno Ivaniski-Mello, André Chen, Yi-An Pagnussat, Aline Souza affil: Health Sciences Graduate Program, Universidade Federal de Ciências da Saúde de Porto Alegre (UFCSPA), Brazil sug: subj: Parkinson Disease Rehabilitation Assistive Technology Devices Utilization Eating Equipment Design Consumer Product Safety Evaluation Consumer Satisfaction Evaluation Task Performance and Analysis Evaluation Biomechanics Evaluation Human Brazil Male Female Usability Study Cross Sectional Studies Nonexperimental Studies Structured Interview Academic Medical Centers Purposive Sample Middle Age Aged Videorecording Kinematics T-Tests Wilcoxon Rank Sum Test Effect Size Comparative Studies Descriptive Statistics Data Analysis Software Questionnaires Activities of Daily Living Middle Aged: 45-64 years Aged: 65+ years Male Female ab: Objective: This study analyzed the usability of an assistive cutlery prototype designed to facilitate eating for people with PD (PwPD), focusing on satisfaction, effectiveness, and efficiency. Methods: Thirteen participants used the assistive cutlery at home for 7 to 10 days. Satisfaction was assessed through structured phone interviews that explored perceptions of usefulness, comfort, and safety. Effectiveness was evaluated in a laboratory setting using video recordings of a simulated eating task, assessing how well the cutlery enabled independent eating without spilling or dropping food. Efficiency was measured through kinematic analysis of movement smoothness, using data collected from an inertial measurement unit attached to the wrist. Impact: Participants reported improvements in task performance and satisfaction. Regarding movement effectiveness, there was a 14.4% increase in the minute transport of solid food using the fork (p ≤ 0.05) and increases of 33.1% and 36% in the total and minute transport of liquid food using the spoon (p ≤ 0.05). Efficiency improvements included reduced task time and enhanced vertical velocity with the spoon (p ≤ 0.05) as well as increased mediolateral velocity with the fork (p ≤ 0.05). These findings suggest that the assistive cutlery prototype demonstrates good usability, enhances user satisfaction, and improves movement effectiveness and efficiency for PwPD. IMPLICATIONS FOR REHABILITATION: People with Parkinson's disease (PwPD) may experience upper limb motor impairments that interfere with functional activities such as independent eating; Assistive cutlery developed through a user-centred design process can address specific challenges reported by PwPD; Appropriately weighted and ergonomically shaped utensils can improve task feeding effectiveness and efficiency pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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