Candido, Chakraborty, and Tjondronegoro investigated how office design influences user perceptions of their performance, health, and comfort. The researchers found via a post-occupancy evaluation program (nearly 9,000 completed surveys) of offices in Australia that “For open-plan offices, the best-performing features for predicting perceived productivity were . . . amount of interruption, work area aesthetics, degree of adaptation of the work area, furnishing, overall amount of noise, cleanliness, and personal control over lighting.
Promote Physical Health/Improve Health Outcomes
Gharaveis, Hamilton, Shepley, Pati, and Rodiek studied how Emergency Department design influences teamwork, communication, and security; their findings are applicable in both healthcare and other contexts. The Gharaveis-lead team reports that “By providing high accessibility and visibility, the security issues can be minimized and teamwork and communication can be enhanced. . . . Transparency in the core of the ED would improve levels of teamwork and communication. . . . design should provide visual and acoustical privacy when needed by flexibility in design. . . .
Karp and colleagues studied the design of primary care clinics. They probed, via multiple research tools, how “two different primary care clinic physical layouts (onstage/offstage and pod-based [PB] designs) influenced pre- and post visit team experiences and perceptions.Protocols encourage healthcare team communication before and after primary care visits to support better patient care. . . .In the onstage/offstage design, colocated teams had increased verbal communication but perceived being isolated from other clinic teams.
Lefebvre and Biswas studied links between environmental odors, perceived temperature, and food consumption. They found via field and lab experiments that “the presence of a warm ambient odor (e.g., cedarwood) versus a cool ambient odor (e.g., eucalyptus) reduces the amount of calories consumed and also leads to increased choice of lower-calorie food options. This is attributable to established implicit associations formed from the human body’s innate physiological response to changes in ambient temperature. Specifically, exposure to a warm (vs.
The design of indoor spaces can affect the health—mental and physical—of users. Neuroscience res
Graziose and colleagues investigated how sound levels influence food consumed and their findings have implications, generally, for situations when designers want to encourage certain behaviors, particularly by children. The researchers report that “A digital photography method was used to assess FV [fruit and vegetable] consumption among [second and third grade] students across 40 days from 20 schools and environmental exposures, including the noise or sound pressure level of the cafeteria, were assessed during lunch. . . . .
Chambers, Robertson, and Baker reviewed published studies of the various effects of using sit-stand desks (SSDs). They integrated research findings related to “behavior (e.g. time sitting and standing), physiological, work performance, psychological, discomfort, and posture. . . . We conclude that SSDs effectively change behaviors, but these changes only mildly effect health outcomes. SSDs seem most effective for discomfort and least for productivity. . . .
Park probed factors linked to park use. He reports that “As the world becomes more urbanized, neighborhood parks are becoming an increasingly important venue where people engage in physical and social activities. Using park-use data collected by unmanned aerial vehicles (UAVs), the aim of this study is to account for park use in light of park attributes and neighborhood conditions. . .
Multiple factors relevant
Liu, Choi, and Mattila researched behavioral responses to typefaces. They found that “Healthy restaurants using handwritten (vs. machine-written) typeface will generate more favorable attitudes toward the menu, perceived healthiness, and social media engagement. . . . handwritten typeface creates a competitive advantage by conveying a sense of human touch, which subsequently induces the perception that love is symbolically imbued in the restaurant's offerings.