This paper describes an ongoing multidisciplinary research project which is developing and prototyping a new food service for older hospital patients. This is a multi-faceted project combining the skills of designers, food sensory scientists, dietitians, medical sociologists, ergonomists and technologists with a diverse group of end users and stakeholders to map the existing food service and identify opportunities for re-design. This paper describes how three design methods/tools conventionally used by designers have been adapted and used to collaborate with colleagues from different non-design disciplines.

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