The design with intent method: A design tool for influencing user behaviour

The official published version can be found at the link below.Using product and system design to influence user behaviour offers potential for improving performance and reducing user error, yet little guidance is available at the concept generation stage for design teams briefed with influencing user behaviour. This article presents the Design with Intent Method, an innovation tool for designers working in this area, illustrated via application to an everyday human–technology interaction problem: reducing the likelihood of a customer leaving his or her card in an automatic teller machine. The example application results in a range of feasible design concepts which are comparable to existing developments in ATM design, demonstrating that the method has potential for development and application as part of a user-centred design process

Affordances, constraints and information flows as ‘leverage points’ in design for sustainable behaviour

Copyright @ 2012 Social Science Electronic PublishingTwo of Donella Meadows' 'leverage points' for intervening in systems (1999) seem particularly pertinent to design for sustainable behaviour, in the sense that designers may have the scope to implement them in (re-)designing everyday products and services. The 'rules of the system' -- interpreted here to refer to affordances and constraints -- and the structure of information flows both offer a range of opportunities for design interventions to in fluence behaviour change, and in this paper, some of the implications and possibilities are discussed with reference to parallel concepts from within design, HCI and relevant areas of psychology

Cooking Quality and Flavor of Eggs, as Related to Candled Quality, Storage Conditions, and other Factors

Excerpt from the report Purpose of the Research: Eggs graded by candling have been on the market for over 30 years, but little has been known about the relationship between functional characteristics in cooking of eggs and candled grade. A coordinated research project was therefore designed for the purpose of providing new information regarding the following: (1) The reliability of the candled quality of eggs as a guide to their performance in food preparation and palatability when served alone or in combination with other ingredients; (2) The suitability of shell eggs of different candled qualities (resulting from storage conditions) for different purposes in the home preparation of foods; (3) The retention of cooking quality and palatability of eggs during storage for varying periods of time and under storage conditions commonly used ; and (4) The relation of climate or season of production to the quality of eggs