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“Honey=sugar” means unhealthy: investigating how people apply knowledge to rate food’s healthiness

“Honey=sugar” means unhealthy: investigating how people apply knowledge to rate food’s healthiness
“Honey=sugar” means unhealthy: investigating how people apply knowledge to rate food’s healthiness
While previous research studied the high level attributes people consider when they assess the healthiness of food they are familiar with, little work has looked at how people assess arbitrary, potentially unfamiliar, food to decide whether it is a healthy choice. Since there is a growing body of work in Ubicomp around health practices, including systems to support healthy eating, it is important to understand how people apply the knowledge they have to food decisions. In our studies we identified 8 attributes participants use for determining if they think a food is “healthy” or not. Based upon our analysis, we reflect on current system designs and propose four future design opportunities: capturing context of healthy eating, preparation and reflection on healthy eating understanding, sharing understanding and in situ information support.
Gao, Feng
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Costanza, Enrico
0868f119-c42e-4b5f-905f-fe98c1beeded
schraefel, mc
ac304659-1692-47f6-b892-15113b8c929f
Gao, Feng
b0ec9214-2c52-4660-9beb-a0ed2e5f2ad0
Costanza, Enrico
0868f119-c42e-4b5f-905f-fe98c1beeded
schraefel, mc
ac304659-1692-47f6-b892-15113b8c929f

Gao, Feng, Costanza, Enrico and schraefel, mc (2012) “Honey=sugar” means unhealthy: investigating how people apply knowledge to rate food’s healthiness. 14th ACM International Conference on Ubiquitous Computing (Ubicomp 2012), Pittsburgh, United States. 05 - 08 Sep 2012. 10 pp . (In Press)

Record type: Conference or Workshop Item (Paper)

Abstract

While previous research studied the high level attributes people consider when they assess the healthiness of food they are familiar with, little work has looked at how people assess arbitrary, potentially unfamiliar, food to decide whether it is a healthy choice. Since there is a growing body of work in Ubicomp around health practices, including systems to support healthy eating, it is important to understand how people apply the knowledge they have to food decisions. In our studies we identified 8 attributes participants use for determining if they think a food is “healthy” or not. Based upon our analysis, we reflect on current system designs and propose four future design opportunities: capturing context of healthy eating, preparation and reflection on healthy eating understanding, sharing understanding and in situ information support.

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More information

Accepted/In Press date: 15 June 2012
Venue - Dates: 14th ACM International Conference on Ubiquitous Computing (Ubicomp 2012), Pittsburgh, United States, 2012-09-05 - 2012-09-08
Organisations: Agents, Interactions & Complexity

Identifiers

Local EPrints ID: 338310
URI: http://eprints.soton.ac.uk/id/eprint/338310
PURE UUID: cb0f9656-76c3-4dc9-bec9-3a7abfafecea
ORCID for mc schraefel: ORCID iD orcid.org/0000-0002-9061-7957

Catalogue record

Date deposited: 16 May 2012 07:44
Last modified: 15 Mar 2024 03:16

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Contributors

Author: Feng Gao
Author: Enrico Costanza
Author: mc schraefel ORCID iD

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