Augmented reality of traditional food for nutrition education

Yulia, Cica; Hasbullah, Husni; Nikmawati, Ellis Endang; Mubaroq, S R; Abdullah, Cep Ubad; Widiaty, Isma

doi:10.1051/matecconf/201819716001

Cited by 12 publications

(10 citation statements)

References 20 publications

(20 reference statements)

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“…The role of traditional foods (TFs) on society cannot be overstated (Skalkos et al, 2021) due to their various natural nutritional composition (Du Plooy et al, 2018;Rahman et al, 2021;Yulia et al, 2018), promotion of destination attractiveness, and support for local agro-economies (Hsu et al, 2018). While the popularity of traditional foods continues to intrigue people of diverse backgrounds (Braziotis et al, 2013), there are generalised concerns among consumers about the integrity and quality of the foods (Wu et al, 2015).…”

Section: )mentioning

confidence: 99%

Segments of cognitive responses towards local food safety concerns amongst international students in Ghana

Bansah

Adam

Hiamey

2021

AJHTM

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Despite the attention paid to food safety research, few empirical works have used a non-reductionist perspective to understand how international consumers cognitively respond to local food safety conditions. Using the tri-component theorisation and the two-step clustering approach with the Kruskal Wallis test on a sample of 109 international students in Ghana, this study provides a non-reductionist cognitive segment of international students towards local food safety conditions in Ghana. The findings revealed that there are three cognitive segments of international consumers towards local food safety conditions, namely self-regards, pessimists, and epicureans. Self-assureds respond to their own self-cognition towards local food safety concerns but deny the cognition of others, moderately respond affectively and sometimes avoid local foods. Pessimists have a highly sensitive cognitive response towards local food safety conditions, high affective responses and avoid the consumption of local foods as a result, while epicureans do not cognitively respond to local food safety conditions, have low affective reactions and consume local foods regardless of the food safety conditions. The implications of these findings in the context of local food preparation, packaging, and handling as well as food safety regulations and marketing are discussed

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Section: )mentioning

confidence: 99%

Segments of cognitive responses towards local food safety concerns amongst international students in Ghana

Bansah

Adam

Hiamey

2021

AJHTM

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“…Yulia, Cica et al [1], an application called AR Ma'Ugiz was developed to introduce traditional Sundanese food for nutrition education for teenagers. The development of augmented reality technology as a medium for the introduction of traditional Sundanese food for teenagers is very interesting and fun for them.…”

Section: Literature Review and Related Workmentioning

confidence: 99%

“…In recent years, mobile augmented reality applications have increasingly been developed and used as media in various fields such as education and learning [22] [23] [24], tourism and culture [25] [26] [17], for promotion and marketing media [7] [14] and also as a media visualization of information about nutrition education [27] [1].…”

Section: Identification and Analysismentioning

confidence: 99%

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A Development of Augmented Reality Mobile Application to Promote the Traditional Indonesian Food

Weking

Suyoto

Santoso

2020

Int. J. Interact. Mob. Technol.

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Traditional food is a representation of the culture and identity of certain regions and is a symbol of cultural heritage. Traditional Indonesian food must be preserved and introduced to the community, especially the easy generation as the next generation of the nation as a form of love for the culture that has been passed down from generation to generation. It aims to avoid the influence of food or foreign cuisine that enters Indonesia, which from time to time makes the preservation of traditional Indonesian food increasingly eroded. One form of an effective cultural approach is by introducing to the easy generation and also to the wider community. Therefore the use of technology is very important to maintain the preservation of traditional Indonesian food and convey it to the community, especially the easy generation. This study aims to develop a mobile application for augmented reality as a promotional medium to introduce traditional Indonesian food. Mobile augmented reality in applications built with the Unity3D program is done in different ways in presenting information to other media. This method allows users to view the media as a presentation of their information in the form of 2D and or 3D image modelling by using tracking images through a smartphone device's camera. The mobile augmented reality application that will be developed can provide an interesting and interactive information experience so that it can be fun for every user so that knowledge of traditional Indonesian food can be distributed and channelled so that the preservation of traditional Indonesian food is maintained.

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“…Having a diet tool that can suggest healthy menu accompanied with interesting state-of-art technology of augmented reality that can tell more information about the menu might be an ideal solution [6]. To educate further and also to keep people motivated, cooking instructions and professional tips can also be added.…”

Section: Introductionmentioning

confidence: 99%

An Early Development Process of an Augmented Reality-Based Healthy Diet Tool Prototype

Norhalim¹,

Ismail²

2020

ijmari

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This paper presents an early development process of an augmented reality-based healthy diet tool prototype i.e. getting the initial requirements for the prototype. This tool is being developed using the evolutionary prototype model. Thus, the tool development will follow several complete 4-phase iterations of the prototype model. To get the initial requirements, we have analysed several existing applications that are related to diet, food and cooking. We found out that the augmented reality is not a common feature. We had also conducted an interview with one of 2018 diet challenge participants. The interviewee welcomed the idea of having augmented reality in the diet tool with a condition that the feature should be designed to accommodate the users. Therefore, several iterations will be conducted to get the best specifications for a diet tool prototype and finding the best ways to embed the augmented reality features into the tool. We will also validate with experts sets of menu, advice and instructions to be used in the tool. It is hoped that our effort will help in developing a reliable, healthy diet tool with suitable augmented reality feature.

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Augmented reality of traditional food for nutrition education

Cited by 12 publications

References 20 publications

Segments of cognitive responses towards local food safety concerns amongst international students in Ghana

Segments of cognitive responses towards local food safety concerns amongst international students in Ghana

A Development of Augmented Reality Mobile Application to Promote the Traditional Indonesian Food

An Early Development Process of an Augmented Reality-Based Healthy Diet Tool Prototype

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