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Report on gaps and needs - WP6: report on the potentials and limitations for the use of user-generated domestic food preparation data to answer questions regarding determinants of nutrition and eating: D6.5

Report on gaps and needs - WP6: report on the potentials and limitations for the use of user-generated domestic food preparation data to answer questions regarding determinants of nutrition and eating: D6.5
Report on gaps and needs - WP6: report on the potentials and limitations for the use of user-generated domestic food preparation data to answer questions regarding determinants of nutrition and eating: D6.5
The overarching aim of RICHFIELD’s Phase 1 is to explore the available consumer-related data on food purchase, preparation and consumption, in terms of its type and quality. This Phase consists of three Workpackages(WP5-7) which study food purchase (WP5), preparation (WP6) and consumption (WP7). This report aims to identify the potential and limitation of present and future data to answer key question on the determinants of domestic food preparation. An inventory of types of domestic food preparation data and data collection methodologies was conducted. A scoping exercise was performed with the aim of identifying the range of available domestic food preparation applications (apps) that collected user-generated data. The results of this exercise were evaluated and from this, 54 prototypical examples of domestic food preparation apps were identified and classified. For 48 (89%) of the apps, the motivation for use was classified as ‘Knowledge and Understanding’ with 33 (61%) allowing the user to ‘Search for information’, and 15 (28%) for the user to ‘Share knowledge and experience’. A further 53 (98%) were classified as having the ‘Planning and organisation’ as their primary motivation for use, of these 18 (33%) allowed the user to perform ‘Recipe management’, ten (18%), to perform ‘Meal/menu planning’ and 25 (46%) to carry out ‘Documenting/recording of food’. A further 18 (33%) apps fell into the category of ‘Meal preparation and cooking’, within this classification, nine (17%) apps were classified as ‘Interacting with sensors’, and nine (17%) apps ‘classified as using apps as cooking aids.’Users’ primary motivation for using domestic food preparation apps is to develop personal food knowledge, skills and/or abilities. This opens up the potential to answer research questions relating to Individual Psychological determinants, such as food beliefs, habits and self-regulation in relation to food. However, the limited availability of contextual data, such as that at the ‘Individual/Situation’, and ‘Interpersonal/Social’ levels, means that much of this data is detached from the user. Researchers intending to use this data will have to carefully consider the degree to which additional contextual information is required to draw conclusions. The interconnectedness of the apps presents new opportunities to further enrich the collected data from external sources. There is the potential to create ‘links’ between multiple app usages from a single user. For example, it may be useful to gain domestic food preparation specific information from dedicated apps, and enrich this with demographic, situational and social context data collected through apps such as Facebook, Twitter and Instagram. However, the degree to which users would find this interlinkage acceptable still needs to be investigated. A further point to consider with user-generated domestic food preparation data, is the degree to which it can act as a ‘proxy’ for intake. The data collected via app usage reflects the motivation to gain knowledge and to develop skills. The degree to which this is translated into intake cannot be directly drawn from the data in its current form. At best, it describes an ‘intention’ to intake certain foods and/or meals. Again, it is possible to link data from the consumption apps identified in WP7 and map food choice and eating behaviour from preparation through to consumption. Although, a protocol for performing such exercises still needs to be developed. Finally, the availability and accessibility of the user-generated data for use in the RICHFIELDS RI still needs to be established. It is essential that legal and technical experts work with the RI to ensure easy and cost effective access to multiple big-data sets for the RICHFIELD end user.
European Commission
Klepacz, Naomi
31061121-a4ac-4a6b-a110-bcc6afd554fd
Maringer, Marcus
14c80c9e-a943-4d91-848d-d647cc833ce7
Ekman, Susanne
039751fa-e5cf-466c-89ff-a4fa99556946
Normann, Anne
7ef661fd-2f16-4856-bc51-1cb46639f775
Geelen, Anouk
a1ccaee8-a603-462e-bbbf-57e16b9af3d5
Raats, Monique M.
50c792ae-b24d-4e84-b9e6-5e7d475c7126
Klepacz, Naomi
31061121-a4ac-4a6b-a110-bcc6afd554fd
Maringer, Marcus
14c80c9e-a943-4d91-848d-d647cc833ce7
Ekman, Susanne
039751fa-e5cf-466c-89ff-a4fa99556946
Normann, Anne
7ef661fd-2f16-4856-bc51-1cb46639f775
Geelen, Anouk
a1ccaee8-a603-462e-bbbf-57e16b9af3d5
Raats, Monique M.
50c792ae-b24d-4e84-b9e6-5e7d475c7126

Klepacz, Naomi, Maringer, Marcus, Ekman, Susanne, Normann, Anne, Geelen, Anouk and Raats, Monique M. (2018) Report on gaps and needs - WP6: report on the potentials and limitations for the use of user-generated domestic food preparation data to answer questions regarding determinants of nutrition and eating: D6.5 European Commission 16pp.

Record type: Monograph (Project Report)

Abstract

The overarching aim of RICHFIELD’s Phase 1 is to explore the available consumer-related data on food purchase, preparation and consumption, in terms of its type and quality. This Phase consists of three Workpackages(WP5-7) which study food purchase (WP5), preparation (WP6) and consumption (WP7). This report aims to identify the potential and limitation of present and future data to answer key question on the determinants of domestic food preparation. An inventory of types of domestic food preparation data and data collection methodologies was conducted. A scoping exercise was performed with the aim of identifying the range of available domestic food preparation applications (apps) that collected user-generated data. The results of this exercise were evaluated and from this, 54 prototypical examples of domestic food preparation apps were identified and classified. For 48 (89%) of the apps, the motivation for use was classified as ‘Knowledge and Understanding’ with 33 (61%) allowing the user to ‘Search for information’, and 15 (28%) for the user to ‘Share knowledge and experience’. A further 53 (98%) were classified as having the ‘Planning and organisation’ as their primary motivation for use, of these 18 (33%) allowed the user to perform ‘Recipe management’, ten (18%), to perform ‘Meal/menu planning’ and 25 (46%) to carry out ‘Documenting/recording of food’. A further 18 (33%) apps fell into the category of ‘Meal preparation and cooking’, within this classification, nine (17%) apps were classified as ‘Interacting with sensors’, and nine (17%) apps ‘classified as using apps as cooking aids.’Users’ primary motivation for using domestic food preparation apps is to develop personal food knowledge, skills and/or abilities. This opens up the potential to answer research questions relating to Individual Psychological determinants, such as food beliefs, habits and self-regulation in relation to food. However, the limited availability of contextual data, such as that at the ‘Individual/Situation’, and ‘Interpersonal/Social’ levels, means that much of this data is detached from the user. Researchers intending to use this data will have to carefully consider the degree to which additional contextual information is required to draw conclusions. The interconnectedness of the apps presents new opportunities to further enrich the collected data from external sources. There is the potential to create ‘links’ between multiple app usages from a single user. For example, it may be useful to gain domestic food preparation specific information from dedicated apps, and enrich this with demographic, situational and social context data collected through apps such as Facebook, Twitter and Instagram. However, the degree to which users would find this interlinkage acceptable still needs to be investigated. A further point to consider with user-generated domestic food preparation data, is the degree to which it can act as a ‘proxy’ for intake. The data collected via app usage reflects the motivation to gain knowledge and to develop skills. The degree to which this is translated into intake cannot be directly drawn from the data in its current form. At best, it describes an ‘intention’ to intake certain foods and/or meals. Again, it is possible to link data from the consumption apps identified in WP7 and map food choice and eating behaviour from preparation through to consumption. Although, a protocol for performing such exercises still needs to be developed. Finally, the availability and accessibility of the user-generated data for use in the RICHFIELDS RI still needs to be established. It is essential that legal and technical experts work with the RI to ensure easy and cost effective access to multiple big-data sets for the RICHFIELD end user.

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Published date: 2018

Identifiers

Local EPrints ID: 483710
URI: http://eprints.soton.ac.uk/id/eprint/483710
PURE UUID: c12798f0-85c5-4f41-beb4-3adc62f46314
ORCID for Naomi Klepacz: ORCID iD orcid.org/0000-0001-7552-8000

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Date deposited: 03 Nov 2023 17:56
Last modified: 18 Mar 2024 04:07

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Contributors

Author: Naomi Klepacz ORCID iD
Author: Marcus Maringer
Author: Susanne Ekman
Author: Anne Normann
Author: Anouk Geelen
Author: Monique M. Raats

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