Enabling nutrition-aware cooking in a smart kitchen

Chi, Pei-Yu; Chen, Jen-Hao; Chu, Hao-Hua; Chen, Bing‐Yu

doi:10.1145/1240866.1241003

Cited by 40 publications

(17 citation statements)

References 8 publications

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“…Examining behavior change theories employed reveals that more than half of all the studies reviewed (55%) are not informed by any theory or did not specify the theories that inform their PT [38], [46]- [50], [55], [56], [58], [60], [62], [67], [70], [89] [10], [73], [75], [79] [15], [85], [86] 34…”

Section: Behavior Theories Employedmentioning

confidence: 99%

Persuasive technology for health and wellness: State-of-the-art and emerging trends

Orji

Moffatt

2016

Health Informatics J

338

203

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The evolving field of persuasive and behavior change technology is increasingly targeted at influencing behavior in the area of health and wellness. This paper provides an empirical review of 16 years (85 papers) of literature on persuasive technology for health and wellness to: (1.) answer important questions regarding the effectiveness of persuasive technology for health and wellness, (2.) summarize and highlight trends in the technology design, research methods, motivational strategies, theories, and health behaviors targeted by research to date, (3.) uncover pitfalls of existing persuasive technological interventions for health and wellness, and (4.) suggest directions for future research.

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Section: Behavior Theories Employedmentioning

confidence: 99%

Persuasive technology for health and wellness: State-of-the-art and emerging trends

Orji

Moffatt

2016

Health Informatics J

338

203

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“…These include interactive fridges [Bucci et al 2010], kitchen appliances for energy feedback [Kirman et al 2010], and fully equipped smart kitchens [Olivier et al 2009], for example, to enable nutrition, aware cooking [Chi et al 2007]. These pervasive sensor-based approaches open up new possibilities for supporting practices around food and helping reduce waste.…”

Section: Sustainability Food and Hcimentioning

confidence: 99%

Negotiating food waste

Ganglbauer¹,

Fitzpatrick²,

Comber

2013

ACM Trans. Comput.-Hum. Interact.

205

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Ecological sustainability is becoming of increasing concern to the HCI community, though little focus has been given yet to issues around food waste. Given the environmental impact of food waste, there is potential to make a significant difference. To understand everyday domestic practices around food and waste, we took a "practice" lens and carried out a study in 14 households that involved interviews, in-home tours and, in five of the households, a FridgeCam technology probe. The analysis highlights that food waste is the unintended result of multiple moments of consumption dispersed in space and time across other integrated practices such as shopping and cooking, which are themselves embedded in broader contextual factors and values. We highlight the importance of respecting the complex negotiations that people make within given structural conditions and competing values and practices, and suggest design strategies to support dispersed as well as integrated food practices, rather than focusing on waste itself.

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“…Researchers have designed technologies to encourage people to adopt healthy dietary lifestyles [2,11,21]. For example, Chi et al 's intelligent kitchen provides nutritional information about ingredients at the time of cooking so people can adjust their ingredients accordingly [5]. Autom, a weight management robot, helps people keep track of what they have eaten that day and calculates caloric and nutritional information with respect to their set goals [13].…”

Section: Persuasive Technology For Healthy Eatingmentioning

confidence: 99%

Mining behavioral economics to design persuasive technology for healthy choices

Lee

Kiesler

Forlizzi

2011

Proceedings of the SIGCHI Conference on Human Factors in Computing Systems

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Influence through information and feedback has been one of the main approaches of persuasive technology. We propose another approach based on behavioral economics research on decision-making. This approach involves designing the presentation and timing of choices to encourage people to make self-beneficial decisions. We applied three behavioral economics persuasion techniques-the default option strategy, the planning strategy, and the asymmetric choice strategy-to promote healthy snacking in the workplace. We tested the strategies in three experimental case studies using a human snack deliverer, a robot, and a snack ordering website. The default and the planning strategies were effective, but they worked differently depending on whether the participants had healthy dietary lifestyles or not. We discuss designs for persuasive technologies that apply behavioral economics.

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Enabling nutrition-aware cooking in a smart kitchen

Cited by 40 publications

References 8 publications

Persuasive technology for health and wellness: State-of-the-art and emerging trends

Persuasive technology for health and wellness: State-of-the-art and emerging trends

Negotiating food waste

Mining behavioral economics to design persuasive technology for healthy choices

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