Merlet

In the constant search to improve the quality of life of people with neurological conditions, this final degree project delves into the field of inclusive design, focusing specifically on the design of an adapted cutlery accessory for individuals who experience spasticity.

Spasticity is a common manifestation that arises from an affectation in the central nervous system, such as multiple sclerosis, stroke, cerebral palsy, cerebrovascular accidents. This condition, in the vast majority of cases, affects only one half of the body, that is, both the upper and lower limbs on the same side (right or left) which causes stiffness, tension and difficulty in the movement of certain parts of the body. Therefore, it presents unique challenges in the performance of everyday tasks, and eating is no exception.

This idea comes from a personal situation, my father suffered a stroke in 2016; from that day on, his entire life and that of the people around him changed radically. From that moment on, they had to relearn how to do everyday things like walking, washing, dressing, talking, grabbing objects, drinking or eating, among many others. An activity that seems simple, like eating, and to which we are so accustomed, becomes a challenge for those who suffer from it. You don't enjoy food, since you are more concerned with how you are going to put it in your mouth, and not with the food itself, which is why people who suffer from this condition stop eating out.

This act, apparently so simple and that goes unnoticed, becomes a laborious and frustrating task for those who face limitations caused by spasticity. The design of cutlery takes on a crucial relevance in terms of autonomy and dignity in the daily life of these people. Today, all cutlery for people with spasticity has an archaic design, which is not inclusive (it leads to marginalization) or attractive to the eye for your day-to-day life outside the home.

This work delves into the exploration of innovative solutions that go beyond traditional functionality, addressing ergonomics, accessibility and aesthetics, with the aim of offering a more inclusive and satisfying gastronomic experience in the world of catering or at home for those with specific needs.