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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