A significant part of the population has adjusted life years (DALY’s) due to bad eating habits throughout their lives. This study explores the pain points to a healthier diet and proposes a design intervention for this problem.

The goal is to empower users to eat healthier and in a more sustainable way. As part of the discoveries throughout the research, healthy eating is the individual’s ability to achieve their nutritional values according to their physical structure and biotype.

The design process for this project considered potential strategies to engage people on healthy eating, using positive design methodologies to maintain people on preparing/consuming healthy meals until the activity becomes a habit and part of their routines.

The resulting product and system suggest the final design has many different possibilities and can serve people in different life contexts. The design decisions regarding the easy interior visibility, fruits/vegetables organization, preparation area, and digital interfaces are vital features to make healthy eating more convenient and practical in their daily routines.

Library of Congress Subject Headings

Nutrition--Information resources--Design; Refrigerators--Design; Cooking--Equipment and supplies--Design

Publication Date


Document Type


Student Type


Degree Name

Industrial Design (MFA)

Department, Program, or Center

School of Design (CAD)


Alex Lobos

Advisor/Committee Member

Lorraine Justice


RIT – Main Campus

Plan Codes