Interaction Design
Persuasive Technology: Using Computers to Change What We Think and Do
Persuasive Technology: Using Computers to Change What We Think and Do
Using Low-Cost Sensing to Support Nutritional Awareness
UbiComp '02 Proceedings of the 4th international conference on Ubiquitous Computing
Personal and Ubiquitous Computing - Memory and Sharing of Experiences
MAHI: investigation of social scaffolding for reflective thinking in diabetes management
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Flowers or a robot army?: encouraging awareness & activity with personal, mobile displays
UbiComp '08 Proceedings of the 10th international conference on Ubiquitous computing
Enabling Calorie-Aware Cooking in a Smart Kitchen
PERSUASIVE '08 Proceedings of the 3rd international conference on Persuasive Technology
EatWell: sharing nutrition-related memories in a low-income community
Proceedings of the 2008 ACM conference on Computer supported cooperative work
Let's play!: mobile health games for adults
Proceedings of the 12th ACM international conference on Ubiquitous computing
Fit4life: the design of a persuasive technology promoting healthy behavior and ideal weight
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Examining the impact of collaborative tagging on sensemaking in nutrition management
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Platemate: crowdsourcing nutritional analysis from food photographs
Proceedings of the 24th annual ACM symposium on User interface software and technology
International Journal of Human-Computer Studies
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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.