目的 以用户为中心，强调对用户能力、用户心理、用户体验的包容，达到引导老年人主动使用产品、协助克服就餐障碍、重复使用产品的目的，并基于此设计一款包容性餐盘。方法 在设计过程中采用需求层次分析法(AHP)，构建用户需求因素的评价矩阵。通过记录、归纳用户用餐过程中的行为，与行为关联物相对应，再将其转换为餐盘设计要求，进而构建用户需求和产品功能要求，并进行相关性分析，最后用TRIZ 40发明原理得出解决方案。结论 以新的切入点解决传统助食产品与特定群体之间的矛盾，包容性理念为老年及用餐障碍人士解决自理问题提供了思路和参考。

The user-centered philosophy emphasizes the inclusion of user capabilities, user psychology and user experience, to guide the elderly to actively use the product, help them overcome eating disorders and reuse the product, and design an inclusive plate based on this. The analytic Hierarchy Process (AHP) was used to construct the evaluation matrix of user demand factors. By recording and summarizing the behaviors of users in the course of the meal process, corresponding to the behavior correlation, and then convert them into the plate design requirements, and then build the user needs and product function requirements, and conduct correlation analysis. Finally, the solution was obtained by using the invention principle of TRIZ 40. The contradiction between traditional food aid products and specific groups can be solved from a new point of view, and the inclusive concept can provide ideas and reference for people with disabilities to solve the problem of self-care.