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

Translated title of the contribution: DESIGN AND OPTIMIZATION OF ORTHOPEDIC PRODUCT TO FACILITATE PEOPLE WITH REDUCED MOBILITY NEED FOR FOOD

Research output: Book chapterConference contributionpeer-review

Abstract

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.

Translated title of the contributionDESIGN AND OPTIMIZATION OF ORTHOPEDIC PRODUCT TO FACILITATE PEOPLE WITH REDUCED MOBILITY NEED FOR FOOD
Original languageSpanish
Title of host publicationProceedings from the 23rd International Congress on Project Management and Engineering, CIDIP 2019
PublisherAsociacion Espanola de Direccion e Ingenieria de Proyectos (AEIPRO)
ISBN (Electronic)9788409135578
Publication statusPublished - 2019
Event23rd International Congress on Project Management and Engineering, CIDIP 2019 - Malaga, Spain
Duration: 10 Jul 201912 Jul 2019

Publication series

NameProceedings from the International Congress on Project Management and Engineering
ISSN (Electronic)2695-5067

Conference

Conference23rd International Congress on Project Management and Engineering, CIDIP 2019
Country/TerritorySpain
CityMalaga
Period10/07/1912/07/19

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