ServAR: An augmented reality tool to guide the serving of food

Rollo, Megan E.; Bucher, Tamara; Smith, Shamus P.; Collins, Clare E.

doi:10.1186/s12966-017-0516-9

Cited by 37 publications

(35 citation statements)

References 42 publications

(47 reference statements)

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“…table 1) revealed no effects of the application version (AR vs static) with regards to usability (SUS) all Fs < 1 and aesthetics (VisAWI-s) (all Fs < 1). However, both versions were evaluated highly with regard to their usability with a combined mean SUS score of 86.4 (SD = 10.8), representing an evaluation ranging within the best 4% according to norming data [23]. In addition, with regard to visual aesthetics, both versions of the application scored highly with combined mean VisAWI-s value of 5.9 (SD = 1.0), where a value of 4.5 is considered a positive benchmark [19].…”

Section: Resultsmentioning

confidence: 99%

“…Other projects stemming from the academy test different applications. Rollo et al [23] created and tested a mobile application prototype called ServAR which aimed to guide the serving size of food. The results showed improved accuracy and consistency of estimating standard serve sizes when using ServAR compared to the information only and control conditions.…”

Section: Ar In the Food Sectormentioning

confidence: 99%

See 1 more Smart Citation

Food Talks: Visual and Interaction Principles for Representing Environmental and Nutritional Food Information in Augmented Reality

Sonderegger¹,

Ribes²,

Henchoz³

et al. 2019

2019 IEEE International Symposium on Mixed and Augmented Reality Adjunct (ISMAR-Adjunct)

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This user-centered design research project aimed to investigate visual and interaction principles for augmented reality (AR) in the context of environmental and nutritional food labelling. Nutritional information on existing food labels is often misunderstood and environmental information is seldom depicted, despite consumer demand. The project explored the potential of AR in this context with a two-phase process. Phase 1 aimed to engage large audiences in public spaces using a stand-alone AR device showing environmental information only. This allowed design strategies to be tested. Phase 2 addressed personalised information, combining nutritional and environmental data with smartphone AR. Here we integrated design learnings from Phase 1 and then focused on assessing the benefits of AR. A betweensubjects study with 84 participants compared two-versions of the smartphone application; one version showed the information with AR and the other showed the same information with a static page. Results showed that participants using the AR version learned more about food products than those using the static version. In addition, the AR version matched the high scores of the static version with regards to usability (SUS score of 86) and aesthetics (VisAWI score of 5.9), despite technical limitations of AR. This work reveals that AR can be a credible medium in the food industry and provides visual and interaction design learnings to inform designers in the industry.

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Section: Resultsmentioning

confidence: 99%

Section: Ar In the Food Sectormentioning

confidence: 99%

Food Talks: Visual and Interaction Principles for Representing Environmental and Nutritional Food Information in Augmented Reality

Sonderegger¹,

Ribes²,

Henchoz³

et al. 2019

2019 IEEE International Symposium on Mixed and Augmented Reality Adjunct (ISMAR-Adjunct)

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show abstract

“…An AR application for conveying nutritional information of drinks ranging in healthiness was also recently proposed (Csakvary, 2017). In addition, an AR tool 'ServAR' was developed and tested with potential users and showed promising results for improving the accuracy of estimating portion sizes of a variety of foods (Rollo, Bucher, Smith & Collins, 2017). The provision of augmented nutritional information on influencing consumer food choices is currently being investigated at Teagasc Food Research Centre, Dublin, Ireland, whereby new AR applications are being developed taking account of multisensory processing between different sensory modalities.…”

Section: Augmenting Sensory Perceptionmentioning

confidence: 99%

Potential applications for virtual and augmented reality technologies in sensory science

Crofton

Botineștean

Fenelon

et al. 2019

Innovative Food Science & Emerging Technologies

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Sensory science has advanced significantly in the past decade and is quickly evolving to become a key tool for predicting food product success in the marketplace. Increasingly, sensory data techniques are moving towards more dynamic aspects of sensory perception, taking account of the various stages of user-product interactions. Recent technological advancements in virtual reality and augmented reality have unlocked the potential for new immersive and interactive systems which could be applied as powerful tools for capturing and deciphering the complexities of human sensory perception. This paper reviews recent advancements in virtual and augmented reality technologies and identifies and explores their potential application within the field of sensory science. The paper also considers the possible benefits for the food industry as well as key challenges posed for widespread adoption. The findings indicate that these technologies have the potential to alter the research landscape in sensory science by facilitating promising innovations in five principal areas: consumption context, biometrics, food structure and texture, sensory marketing and augmenting sensory perception. Although the advent of augmented and virtual reality in sensory science offers new exciting developments, the exploitation of these technologies is in its infancy and future research will understand how they can be fully integrated with food and human responses. Industrial relevance The need for sensory evaluation within the food industry is becoming increasingly complex as companies continuously compete for consumer product acceptance in today's highly innovative and global food environment. Recent technological developments in virtual and augmented reality offer the food industry new opportunities for generating more reliable insights into consumer sensory perceptions of food and beverages, contributing to the design and development of new products with optimised consumer benefits. These technologies also hold significant potential for improving the predictive validity of newly launched products within the marketplace.

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“…ServAR is a tool that uses augmented reality to guide portion control when serving out food . Augmented reality is a technology that overlays virtual or computer‐generated content onto objects that are present in the real world to enhance the user experience .…”

Section: Introductionmentioning

confidence: 99%

“…Augmented reality is a technology that overlays virtual or computer‐generated content onto objects that are present in the real world to enhance the user experience . Use of ServAR improved both the accuracy and consistency of estimating standard serve sizes of nine foods among 90 adults in a laboratory setting, providing evidence for its potential application as a practical tool to guide portion control .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the effectiveness and usability of an educational portion size tool, ServARpreg, for pregnant women

Brown

Collins

Bucher

et al. 2019

J Human Nutrition Diet

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Background: Elevated blood glucose levels in pregnancy increases the risk of adverse pregnancy outcomes. Modifying consumption of carbohydrate-rich foods is important for blood glucose regulation; however, the tools commonly used to assist in guiding portion control are impractical. The present study aimed to evaluate usability of ServARpreg, a mobile phone-based nutrition tool, and its effectiveness with respect to improving carbohydrate and standard serve size knowledge in pregnant women. Methods: A baseline survey assessed knowledge of carbohydrates and standard serve sizes of pregnant women. A subset of women living in Newcastle were invited to use ServARpreg, containing pregnancy nutrition information and augmented reality guidance on portion control. A follow-up survey was sent to all women 4 weeks after baseline and women who received ServARpreg also received a process evaluation survey after 10 weeks. Results: Responses were received from 186 pregnant women for the baseline survey, with 97 completing the follow-up (52.2%). Of the 56 women eligible to receive ServARpreg in the sub-study, 47 accepted (83.9%) and, of these, 40 completed the process evaluation survey (85.1%). At follow-up, there was a significant group 9 time interaction in favour of the ServARpreg group for carbohydrate quantification knowledge (F 1,279 = 9.705, P = 0.002). Standard serve size knowledge did not change between groups. In the process evaluation survey, 80% strongly agreed/agreed that ServARpreg made them more aware of how much they ate and 72.5% found Ser-vARpreg easy to use. Conclusions: ServARpreg has shown potential to educate pregnant women about carbohydrate quantification and increase portion size awareness. Further refinement of the tool and evaluation is needed to improve standard serve size knowledge.

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ServAR: An augmented reality tool to guide the serving of food

Cited by 37 publications

References 42 publications

Food Talks: Visual and Interaction Principles for Representing Environmental and Nutritional Food Information in Augmented Reality

Food Talks: Visual and Interaction Principles for Representing Environmental and Nutritional Food Information in Augmented Reality

Potential applications for virtual and augmented reality technologies in sensory science

Evaluation of the effectiveness and usability of an educational portion size tool, ServARpreg, for pregnant women

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