JMIR Publications

ABSTRACT

Background:

Usability and UX should be formally assessed to optimize acceptability and integration of a new technology before implementing it within the home environment of people living with cognitive impairments.

Objective:

This paper presents the usability and user experience (UX) evaluation of an assistive technology for cognition to support cooking (i.e. COOK) at multiple times throughout the development process, including experts and end-users (i.e. people with traumatic brain injury [TBI]).

Methods:

Two rounds of usability and UX evaluation were completed in a laboratory context: Three sessions with five experts and, after improvement of COOK, two sessions with ten TBI participants. Each session included the use of scenarios and questionnaires.

Results:

Both rounds demonstrated good usability outcomes and hedonic qualities. Various usability issues were identified by participants, such as navigation inconsistencies, technical bugs and need for more feedback. Factors to consider in the future implementation of COOK were also mentioned by TBI participants, including environmental (e.g. space available, presence of pets) and personal factors (e.g. level of comfort with technology, presence of visual deficits, preferences).

Conclusions:

By evaluating usability and UX at various times throughout the development process, as well as including experts and end-users, our research team was able to develop a technology that is perceived as usable, pleasant and well-designed. This research is an example of how and when people with cognitive impairments (i.e. people with TBI) could be involved in evaluating usability and UX of a new technology.