According to FARE (Food Allergy & Research Institution), it is reported that 1 out of every 13 children (under 18 years) are suffering from food allergy and hence the number keeps increasing gradually. Every 3 minutes, a patient is sent to the emergency room due to food allergies in United States alone i.e. approximately more than 200,000 emergency room visits per year.
As for report released by Centers for Disease Control and Prevention in 2013, food allergy among children increased by 50% within the period of 1997 to 2013. Yet, the biggest question remaining is ‘a cure’ as for doctors and medical researches there is no accurate cure to food allergy but strict avoidance and early recognition are the only measures to avoid any serious health issues. Due to the avoidance of food and ignorance of ingredients in turn makes way to another major concern, which is food wastage.
Considering the drawbacks and the outcomes of this very challenge, we at Thiken decided to overcome the challenge by the use of an application, hence Aller-gator. Allergator is not just an ordinary app that provides the solution to Food Allergy but acts as a personal guardian of the user. Allergator allows the users to set their food allergies and sensitivities beforehand, so that whenever they walk into a restaurant, the menu would display the available foods they could consume and avoid.
Allergator provides its users a list of restaurants based on their location with list of detailed criticism on the food menus related to their allergies.
Dissecting the mobile user experience into its key components gave us a conceptual framework for building and evaluating a good mobile experience, within the context of a user-centered approach.
Combining the branding and the UX together and sticking with the large bold panels, we were able to keep the application clean, simple and highly approachable. Moreover the subtle gradients and limited brand color made it more appealing, approachable and simple.
“A concept which will foster the people with good health, fearless dining and reduce food wastage”