DISEÑO Y OPTIMIZACIÓN DE UN PRODUCTO ORTOPÉDICO PARA FACILITAR EL COMER PARA PERSONAS CON MOVILIDAD REDUCIDA

Producció científica: Capítol de llibreContribució a congrés/conferènciaAvaluat per experts

Resum

The basis of this process is to design a utensil to help people with a certain degree of mobility reduction to eat. The state of the art has been investigated analyzing the main solutions in the field of orthopedic products, medical treatments, and the associated medical framework. The product should facilitate the action of eating, providing a holding position in which the flexion of the forearm and the necessary movement in the involved joints are reduced, also decreasing the tremors associated with the users. This product, allows any type of cutlery to be attached. In the present project, a strategic approach to product design is applied where an appropriate combination of creative and logical methods is used.

Títol traduït de la contribucióDESIGN AND OPTIMIZATION OF ORTHOPEDIC PRODUCT TO FACILITATE PEOPLE WITH REDUCED MOBILITY NEED FOR FOOD
Idioma originalCastellà
Títol de la publicacióProceedings from the 23rd International Congress on Project Management and Engineering, CIDIP 2019
EditorAsociacion Espanola de Direccion e Ingenieria de Proyectos (AEIPRO)
ISBN (electrònic)9788409135578
Estat de la publicacióPublicada - 2019
Esdeveniment23rd International Congress on Project Management and Engineering, CIDIP 2019 - Malaga, Spain
Durada: 10 de jul. 201912 de jul. 2019

Sèrie de publicacions

NomProceedings from the International Congress on Project Management and Engineering
ISSN (electrònic)2695-5067

Conferència

Conferència23rd International Congress on Project Management and Engineering, CIDIP 2019
País/TerritoriSpain
CiutatMalaga
Període10/07/1912/07/19

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