ABSTRACT
The Holistic Approach for NCDs Treatment Program has studied the initiative of combining Exercise and Dietary Control to the NCDs patients which the creation of the better dietary experience could lead to program’s effectiveness. Therefore, the design has been included to the program from the beginning as the applied design process in which the development of the food has been through, from user research to empathizing, prototyping and test of prototype. The design also included the appearance of food, the packaging and the overall experience. The preliminary result has shown the positive result from the voluntary patients with some dissatisfaction for further improvement, as well as its potential in the field of dietary development, in which design, as the process and aesthetic, could be introduced to broader segment for food in healthcare.
