Designing, validating, and deploying learning analytics tools for instructors or students is a challenge that requires techniques and methods from different disciplines, such as software engineering, human-computer interaction, computer graphics, educational design, and psychology. Whilst each has established its own design methodologies, we now need frameworks that meet the specific demands of the cross-disciplinary space defined by learning analytics are needed. In particular, LAK needs a systematic workflow for creating tools that truly underpin the learning experience. In this paper, we present a set of guiding principles and recommendations derived from the LATUX workflow. This is a five-stage workflow to design, validate, and deploy awareness interfaces in technology-enabled learning environment. LATUX is based on well-established design processes for creating, testing, and re-designing user interfaces. We extend existing approaches by integrating the pedagogical requirements needed to guide the design of learning analytics visualizations that can inform pedagogical decisions or intervention strategies. We illustrate LATUX in a case study of a classroom with collaborative activities. Finally, the paper proposes a research agenda to support designers and implementers of learning analytics interfaces. 1 Keywords: Design, HCI, groupware, visualizations, design, dashboard, awareness, software engineering 1 An earlier, shorter version of this paper (Martinez-Maldonado et al., 2015) is the foundation for this article, which has been extended in light of feedback and insights from LAK ʼ15.

BackgroundYoung Australians aged between 18 and 30 years have experienced the largest increase in the body mass index and spend the largest proportion of their food budget on fast food and eating out. Frequent consumption of foods purchased and eaten away from home has been linked to poorer diet quality and weight gain. There has been no Australian research regarding quantities, type, or the frequency of consumption of food prepared outside the home by young adults and its impact on their energy and nutrient intakes.ObjectivesThe objective of this study was to determine the relative contributions of different food outlets (eg, fast food chain, independent takeaway food store, coffee shop, etc) to the overall food and beverage intake of young adults; to assess the extent to which food and beverages consumed away from home contribute to young adults’ total energy and deleterious nutrient intakes; and to study social and physical environmental interactions with consumption patterns of young adults.MethodsA cross-sectional study of 1008 young adults will be conducted. Individuals are eligible to participate if they: (1) are aged between 18 and 30 years; (2) reside in New South Wales, Australia; (3) own or have access to a smartphone; (4) are English-literate; and (5) consume at least one meal, snack, or drink purchased outside the home per week. An even spread of gender, age groups (18 to 24 years and 25 to 30 years), metropolitan or regional geographical areas, and high and low socioeconomic status areas will be included. Participants will record all food and drink consumed over 3 consecutive days, together with location purchased and consumed in our customized smartphone app named Eat and Track (EaT). Participants will then complete an extensive demographics questionnaire. Mean intakes of energy, nutrients, and food groups will be calculated along with the relative contribution of foods purchased and eaten away from home. A subsample of 19.84% (200/1008) of the participants will complete three 24-hour recall interviews to compare with the data collected using EaT. Data mining techniques such as clustering, decision trees, neural networks, and support vector machines will be used to build predictive models and identify important patterns.ResultsRecruitment is underway, and results will be available in 2018.ConclusionsThe contribution of foods prepared away from home, in terms of energy, nutrients, deleterious nutrients, and food groups to young people’s diets will be determined, as will the impact on meeting national recommendations. Foods and consumption behaviors that should be targeted in future health promotion efforts for young adults will be identified.

Mobile food logging is important but people find it tedious and difficult to do. Our work tackles the challenging aspect of searching a large food database on a small mobile screen. We describe the design of the EaT (Eat and Track) app with its Search-Accelerator to support searches on >6,000 foods. We designed a study to harness data from a large nutrition study to provide insights about the use and user experience of EaT. We report the results of our evaluation: a 12-participant lab study and a public health research field study where 1,027-participants entered their nutrition intake for 3 days, logging 30,715 food items. We also analysed 1,163 user-created food entries from 670 participants to gain insights about the causes of failures in the food search. Our core contributions are: 1) the design and evaluation of EaT's support for accurate and detailed food logging; 2) our study design that harnesses a nutrition research study to provide insights about timeliness of logging and the strengths and weaknesses of the search; 3) new performance benchmarks for mobile food logging.

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Young adults are the highest consumers of food prepared outside home (FOH) and gain most weight among Australian adults. One strategy to address the obesogenic food environment is menu labelling legislation whereby outlets with >20 stores in one state and >50 Australia-wide must display energy content in kJ. The aim of this study was to assess the contribution of FOH to the energy and macronutrients, saturated fat, total sugars and sodium intakes of young Australians. One thousand and one 18 to 30-year-olds (57% female) residing in Australia’s most populous state recorded all foods and beverages consumed and the location of preparation for three consecutive days using a purpose-designed smartphone application. Group means for the daily consumption of energy, percentage energy (%E) for protein, carbohydrate, total sugars, total and saturated fats, and sodium density (mg/1000 kJ) and proportions of nutrients from FOH from menu labelling and independent outlets were compared. Overall, participants consumed 42.4% of their energy intake from FOH with other nutrients ranging from 39.8% (sugars) to 47.3% (sodium). Independent outlets not required to label menus, contributed a greater percentage of energy (23.6%) than menu labelling outlets (18.7%, p < 0.001). Public health policy responses such as public education campaigns, extended menu labelling, more detailed nutrition information and reformulation targets are suggested to facilitate healthier choices.