eFoode lectronic Food Organizing & Ordering Device

N M 2 2 1 6 P r e s e n t a t i o n

Group Members (W21):

Aileen Grace Wong Choa-YuAmylia Bte ZainalLim Lay KuanTay Oon ChengYang Yuanming Leonard

A076201UU091474MU083384BU083359W A067176X

15 October 2010

INTRODUCTION

An electronic kiosk food ordering system which uses the food pyramid (FP) as a guide in ordering meals in school

8 tertiary institutions: NP, NYP, RP, SP, TP, NUS, NTU, SMU Target group: Tertiary students aged 16 – 25 years old

To increase awareness of FP guidelinesTo be able to apply FP guidelines when making eating decisionsTo cultivate habit of eating healthily

eFood

Context

Goals

RATIONALE (PACT)

RATIONALE (PACT)

PROBLEM STATEMENT

Tertiary students are not choosing their meals according to the food pyramid guidelines

in school.

EXIST ING TECHNOLOGYBalance Pass (Canada)

Portable nutritional feedback device Tertiary students in University Wireless Network Issues - female-centric design

Self-kiosk (Singapore) Self-ordering and payment device

Widely available in local tertiary institutions

PROPOSED SOLUTION

SH

eFood

CASHCARD CASH NOTES COINS

CHANGE

RECEIPT

User Profile 2• Diet ratings & comments• Nutritional suggestions• Recently purchased

meals

Order Payment 4Payment by

cash, ez-link card & cashcardReceipt

collection

Order Processing 5• Stall vendors will proceed food

order once payment is confirmed

DB

Database

HOW DOES IT WORK?Core eFood Process

Stalls selection

eFood Pyramid Display• Servings selection of food groups

A-la-carte meals selection

(e.g. Yong Tau Foo, Mixed rice)

Set meals selection

(e.g. Japanese, Western food)

3Log-in

Matric Card

or

1

Food Collection 6• Students can collect food from

respective stalls with the receipt

INTRANET

INTRANET

PROTOTYPE TESTING1

Log-in

2

4 3

User Profile

Meal SelectionOrder Payment

MAIN CONCEPT

Provide feedback on diet Recommend healthy meals

Provide a list of stalls available in the canteen (i.e. The Deck)

MAIN CONCEPT

Increase awareness of FP guidelinesAbility to apply FP guidelines in making eating decisions

Generate a list of food based on the no. of servings selected previously Ranging from most to least healthy

IMPROVISED PROTOTYPE1st Prototype Design Improvised Prototype Design

For stalls from Yong Tau Foo,

Mixed rice.

For stalls from

Japanese,Noodle.

CONCLUSION

To be able to apply the FP guidelines when purchasing meals

Better meal planning and management

Ease of data collection (dietary habits) for further research use / relevant authorities (HPB)

Reduce manpower

Cannot track the actual amount of food consumed by students

System only tracks students’ eating patterns in school compounds

Strengths

Limitations