Date of Award

5-2025

Degree Type

Dissertation

Degree Name

Doctor of Philosophy (PhD)

First Advisor

Kihong Ku, DDes

Second Advisor

Catherine V. Piersol, PhD, OTR/L, FAOTA, FNAP

Third Advisor

Loukia Tsafoulia, RA(EU), MSAAD, Dipl.-Ing

Fourth Advisor

Tod Corlett, MS

Abstract

Older adults undergo natural physiological changes in various physical and cognitive functions, including balance, strength, memory, attention, and executive functioning. Memory, attention, and executive functioning integrate to form functional cognition, a skill that allows people to safely and efficiently complete daily tasks. Functional cognition is integral to the ability to age in place and is sensitive to demands in the environment. While a decline in some cognitive functions is expected with age, it is not typically observable except in the presence of pathological conditions or situations of cognitive overload from complex tasks or high environmental demands.

Older adults have identified the kitchen to be important when they consider barriers to aging in place. The kitchen contains many cognitively complex activities with varying levels of safety concerns, making functional cognition sensitive to cognitive overload in the space. The use of smart technology and changes to traditional spatial arrangements in kitchen design are being considered to increase physical accessibility and safety. These explorations have shown promise for increasing independence and safety with kitchen-related tasks; however, little research has been done regarding smart technology as a form of cognitive support for physiological aging, cognitive load, and the landscape of smart technology use and acceptance among the upcoming generations of older adults. Available research has not kept current with societal, demographic, technological, and theoretical advances and changes that would impact designs for aging in place as it approaches the issue within professional silos.

A mixed-methods study was developed to analyze spatial arrangements and smart technology for the reduction of cognitive load to support functional cognition in kitchen designs, targeting the Baby Boomers and early Gen Xers’ aging in place needs. This study utilizes Inclusive Design to respect the autonomy of older adults and follow best practice guidelines by including the end user in the design process. A quantitative survey gathered information on general use of smart technology by adults 55 and older, specific devices in use or tried and discontinued, and the mental effort required during and after the learning curve to use different devices. A qualitative semi-structured interview framed by content analysis further collected and described kitchen use, spatial arrangements, and smart technology during the interview, observation of kitchen use during a set of kitchen tasks, and participatory co-design activities at the participant’s home.

Results revealed that the Baby Boomer and early Gen X generations have high levels of comfort with and self-perceived ability to use smart technology, with the majority of the participants of the survey (n=129) attempting and continuing to use devices. All smart technology devices were low in cognitive load when learning to use them and continued to reduce in load over time. The most popular smart technologies were the smart television, speaker, and thermostat. Despite being the lowest ranked in cognitive load, kitchen-specific smart technologies were also the least likely to be used.

Interviews (n=9) revealed the importance of physical accessibility into storage for managing cognitive load in the kitchen through reduction of steps, effort, and frustration to complete tasks. Participants also highlighted other strategies, including organizational strategies, work zone creation, and management of visual clutter. Movement analysis during kitchen tasks suggests increased activity within the food safety triangle (sink, stove, and countertop) versus the traditional work triangle (sink, stove, and refrigerator) as part of the work zone creation. While smart technology was generally accepted, participants preferred options that could be hands-free and automated. The implications of this research would suggest a reexamination of the traditional kitchen work triangle and storage solutions, while considering the features of smart technology deemed most useful in the context of a kitchen routine.

Comments

Presented in partial fulfillment of the PhD in Architecture & Design Research degree at Thomas Jefferson University.

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