Journal article
J. Rees, A. Devine, K. Moes, M. Clark, R. Sambell, S. Laws, T. Cruickshank
Health Expectations, vol. 28(5), 2025, pp. e70412
Health Expectations, vol. 28(5), 2025, pp. e70412
DOI:
10.1111/hex.70412
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Cite
APA
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Rees, J., Devine, A., Moes, K., Clark, M., Sambell, R., Laws, S., & Cruickshank, T. (2025). Co-design of a weekly meal box for neurological conditions: Findings from consumer and healthcare provider collaborative workshops . Health Expectations, 28(5), e70412. https://doi.org/10.1111/hex.70412
Chicago/Turabian
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Rees, J., A. Devine, K. Moes, M. Clark, R. Sambell, S. Laws, and T. Cruickshank. “Co-Design of a Weekly Meal Box for Neurological Conditions: Findings from Consumer and Healthcare Provider Collaborative Workshops .” Health Expectations 28, no. 5 (2025): e70412.
MLA
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Rees, J., et al. “Co-Design of a Weekly Meal Box for Neurological Conditions: Findings from Consumer and Healthcare Provider Collaborative Workshops .” Health Expectations, vol. 28, no. 5, Open Access, 2025, p. e70412, doi:10.1111/hex.70412.
BibTeX Click to copy
@article{rees2025a,
title = {Co-design of a weekly meal box for neurological conditions: Findings from consumer and healthcare provider collaborative workshops },
year = {2025},
issue = {5},
journal = {Health Expectations},
pages = {e70412},
volume = {28},
doi = {10.1111/hex.70412},
author = {Rees, J. and Devine, A. and Moes, K. and Clark, M. and Sambell, R. and Laws, S. and Cruickshank, T.},
howpublished = {Open Access}
}
Abstract
Introduction
This study explores the collaborative co-design process for developing a weekly meal box tailored for individuals with neurological conditions. Recognising the critical role of nutrition for this community, the research addresses the challenges posed by cognitive and physical impairments in meal preparation.
Methods
Through two co-design workshops involving consumers, healthcare providers, and industry experts, insights were gathered on dietary preferences, nutritional needs, and practical challenges.
Results
The workshops emphasised the importance of convenient, easy-to-prepare meals with simple instructions, flexibility, and customisability. Consumers expressed preferences for convenient, easy to-prepare meals with simple easy-to-follow recipe instructions that align with optimal dietary patterns and taste preferences. Health and industry experts emphasised the importance of flexibility/ customisability, ease of access and meal preparation. A prototype meal box was developed and tested in a simulation event, revealing positive feedback and areas for improvement. Participants appreciated the pre-prepared ingredients and reported increased confidence in cooking.
Conclusion
By involving both consumers and health and industry experts in the design process, this study contributes to the design of meal box solutions that have real potential to improve quality of life for those managing neurological conditions through nutrition. The co-design approach ensured the meal box met the specific needs of the target group, promoting sustainability and practical application.
Future research will focus on refining the prototype and evaluating its effectiveness in a broader pilot study. This work underscores the importance of user-centred design in creating viable nutritional solutions for individuals with neurological impairments.
This study explores the collaborative co-design process for developing a weekly meal box tailored for individuals with neurological conditions. Recognising the critical role of nutrition for this community, the research addresses the challenges posed by cognitive and physical impairments in meal preparation.
Methods
Through two co-design workshops involving consumers, healthcare providers, and industry experts, insights were gathered on dietary preferences, nutritional needs, and practical challenges.
Results
The workshops emphasised the importance of convenient, easy-to-prepare meals with simple instructions, flexibility, and customisability. Consumers expressed preferences for convenient, easy to-prepare meals with simple easy-to-follow recipe instructions that align with optimal dietary patterns and taste preferences. Health and industry experts emphasised the importance of flexibility/ customisability, ease of access and meal preparation. A prototype meal box was developed and tested in a simulation event, revealing positive feedback and areas for improvement. Participants appreciated the pre-prepared ingredients and reported increased confidence in cooking.
Conclusion
By involving both consumers and health and industry experts in the design process, this study contributes to the design of meal box solutions that have real potential to improve quality of life for those managing neurological conditions through nutrition. The co-design approach ensured the meal box met the specific needs of the target group, promoting sustainability and practical application.
Future research will focus on refining the prototype and evaluating its effectiveness in a broader pilot study. This work underscores the importance of user-centred design in creating viable nutritional solutions for individuals with neurological impairments.