先驅研究－運用設計思考改善高齡者乳品攝取

Using Design Thinking to Improve Dairy Products Intake in the Elderly - A Pilot Study

This study applied Design Thinking to develop intervention strategies for improving older adults’dairy intake and examined the effectiveness of these interventions. The study was conducted using five stage of design thinking proposed by the Stanford d. School. In the“Empathy”stage, we interviewed 15 older adults from seven community care stations; in the“Test”stage, we investigated 41 older adults from two community care stations to confirm the effectiveness of the intervention. The results showed that most older adults consumed dairy products in the“Empathy”stage, but their dairy intake was insufficient. This was because older adults neither expected nor thought about the consumption or considered their nutritional intake sufficient. Some participants demonstrated intake deficiency because of financial or physiological factors. In the“Define”stage, the respondents were categorized into five personas: financial stress, physiological factors, cognitive deficit, lack of trigger, and dependent. In the“Ideate”stage, brainstorming was used to develop improvement plans focused on diet, education, companionship, encouragement, reminders, and reducing obstacles. In the“Prototype”stage, we designed a four-week nutrition education program to impart the knowledge and cooking skills required to include dairy intake and conducted a challenge to encourage participants to consume dairy products. The final stage was the“Test”stage, which took place at the community care stations. The results revealed that participants’recognitions of dairy products,“milk powder”and“fresh milk”intake, and dairy consumption significantly increased after the intervention. Most participants were satisfied with the program. This study’s findings demonstrated that older adults’recognition and consumption of dairy products improved significantly after the four-week nutrition education program. The results indicate that a Design Thinking approach can promote dairy product intake among older adults in the community. This program can be extended to more communities to improve their knowledge about dairy intake.