Designing for the Handicapped: A Process Guide to the Design of a Prototypical Kitchen for a Crutch-bound Individual |
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activities addition aesthetic allow amount appliance APPLICATION approach areas aspects braces cabinets cause centers CHAPTER Circulation client concepts concerning consideration considered construction continuous conventional cook cost counter criteria crutch user dealing deep design criteria design process designer's difficult disability drawer Easy economical edge efficient electric elements energy environment establish EVALUATION example exist faced fact factors floor FOOD formulation front function further handicapped client handrail height Illinois illustrate important incorporated individual intended involved kitchen limitations located materials meal Michigan Moderate modification normal noted objects observation obstruction operation oven person physical Plan Poor preparation present primary problems PROGRAMMING pulls range reach Redesign refrigerator relationships serves shelf Sink space specific stair standard storage stored suggestions surface thesis University UPPER utensils visual York Δ Δ Δ