Client: Mabelle International Inc.
Position: Product designer, experience designer.
Duration: March 2019 - December 2019
Position: Product designer, experience designer.
Duration: March 2019 - December 2019
My Role
I work as a full-time contractor.
My responsibilities include:
• Working with stakeholders, science team, and back-end developers on product modeling and major product capabilities.
• Integrating product and experience design
• Apply design thinking principles and user-centered design approach to create a great experience
• Defining product strategy and macro product capabilities
• Designing user journeys and wireframes
• Identifying system design problems and providing solutions
My responsibilities include:
• Working with stakeholders, science team, and back-end developers on product modeling and major product capabilities.
• Integrating product and experience design
• Apply design thinking principles and user-centered design approach to create a great experience
• Defining product strategy and macro product capabilities
• Designing user journeys and wireframes
• Identifying system design problems and providing solutions
Project Overview
Our wellness depends a lot on the energy our body produces and the food our body drives the energy from. Converting food to energy is a complex metabolical process that depends on many factors like food quality and quantity, enzyme production, and timing.
Using Circadian Cycle based science and personal metabolical markers we can calculate potentially the best time of the day to digest certain meals with the maximum amount of energy converted creating better food consuming experience for healthier living.
Using Circadian Cycle based science and personal metabolical markers we can calculate potentially the best time of the day to digest certain meals with the maximum amount of energy converted creating better food consuming experience for healthier living.
Challenge
The main challenge was to design a simple and intuitive App that based on a Circadian Cycle science and calculations suggests the best time for certain meals to be digested and suggests the best type of meals to be consumed at certain times of the day.
Goal
Our goal was to design a user-friendly product with feasible features to collect customers' experience feedback that can be a baseline for future capabilities.
Target Audience
• Age groups: From 20y/o to 65y/o
• Wellness-oriented people who want to stay healthy
• People with minor health problems who are looking for ways to keep up with their diet
• Fitness-oriented people who track their diet and exercise routine
• People who are looking for easy motivation to eat healthily
• Wellness-oriented people who want to stay healthy
• People with minor health problems who are looking for ways to keep up with their diet
• Fitness-oriented people who track their diet and exercise routine
• People who are looking for easy motivation to eat healthily
PRODUCT MODELING
UX Design Model
During discussing all business goals, science aspects and technical capabilities with stakeholders and developers, the first Product Model was created. To evaluate the usability and feasibility of this model I presented the UX Design Model of my approach to the project.
Research and Analisys
The research process began with a participants survey preparations with a goal to select people who are wellness oriented and are no strangers to using apps.
Once selections were complete, 30 minute one by one interviews were conducted over the Facebook Messenger Audio Call. The goal was to understand how much attention they pay to choosing meals throughout the day, how they feel after meal and how would they rate their experience.
A quantitative survey was also administered via Google Forms in order to understand what variables were most important for participants and what kind of a feedback they are willing to provide.
Once selections were complete, 30 minute one by one interviews were conducted over the Facebook Messenger Audio Call. The goal was to understand how much attention they pay to choosing meals throughout the day, how they feel after meal and how would they rate their experience.
A quantitative survey was also administered via Google Forms in order to understand what variables were most important for participants and what kind of a feedback they are willing to provide.
Quotes
Quantitative Analysis
Key Takeaways
Eating healthy is very important to the vast majority of interviewed participants (40% are eating healthy all the time, 40% are eating healthy when they have the opportunity)
Many participants (74%) see that eating healthy can be both beneficial and problematic (improve life quality, fashionable, help health problems and be expensive).
The majority of survey respondents agree (42%) and strongly agree (45%) that “Having the same meal at the different times of the day makes me feel differently”, with only 13% being neutral and none disagreed.
They are willing to give feedback in a quick and simplified way: 20% in the Good/Bad method and 41% in the Five Star method. Only 13% are willing to give detailed feedback.
Many participants (74%) see that eating healthy can be both beneficial and problematic (improve life quality, fashionable, help health problems and be expensive).
The majority of survey respondents agree (42%) and strongly agree (45%) that “Having the same meal at the different times of the day makes me feel differently”, with only 13% being neutral and none disagreed.
They are willing to give feedback in a quick and simplified way: 20% in the Good/Bad method and 41% in the Five Star method. Only 13% are willing to give detailed feedback.
Major Product Capabilities
Applying research findings to the early product model, major product capabilities were outlined.
In this phase, we use a combination of qualitative and quantitative research methods to identify the following:
• Feasibility and acceptance of an underlined idea
• The needs that your product meets for your users
• The goals, which your users rely on your product to meet
• Usability and feasibility of the features available for the product
This phase is critical to a successful UX strategy, as it provides the baseline data that will drive all design decisions.
After multiple iterations and working in unison with stakeholders and developers, following "Meal Timing and Sequencing" product model was created.
In this phase, we use a combination of qualitative and quantitative research methods to identify the following:
• Feasibility and acceptance of an underlined idea
• The needs that your product meets for your users
• The goals, which your users rely on your product to meet
• Usability and feasibility of the features available for the product
This phase is critical to a successful UX strategy, as it provides the baseline data that will drive all design decisions.
After multiple iterations and working in unison with stakeholders and developers, following "Meal Timing and Sequencing" product model was created.
MEAL TIMING AND SEQUENCING
Empathy Maps and Personas
After interviewing several participants to understand habits, needs, and expectations from a new app, I built an Empathy Maps and Personas to help guide the development of the new product.
This phase is critical to a successful UX strategy, as it provides the baseline data that will drive all design decisions.
This phase is critical to a successful UX strategy, as it provides the baseline data that will drive all design decisions.
STRATEGY. MACRO PRODUCT CAPABILITIES
User Journey Mapping
The next step was to map out the product user and admin journey and architecture emphasizing what features that should be integrated into the app.
Information Architecture Mapping
Working Title
At this time working title and a logo were create for a better visual representation of the project. The logo represented meal and time dependency aligned to Circadian Cycle based calculations.
Admin Panel Interactive Prototype
App Interactive Prototype
Working in an Agile Environment
Agile Environment Model
Next Steps
At this stage, low-fidelity prototypes are created for the Admin Panel and the App. The next step would be creating a Style Guide and working on feedback from the science and developing teams.
