The Future of Human-Food Interaction

Deng, Jialin; Wang, Yan; Velasco, Carlos; Bertran, Ferran Altarriba; Comber, Rob; Obrist, Marianna; Isbister, Katherine; Spence, Charles; Mueller, Florian

doi:10.1145/3411763.3441312

Cited by 12 publications

(8 citation statements)

References 45 publications

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“…In doing so they have explored myriad technologies and use cases; like robotics for enhanced food preparation in smart kitchens [63,69], 3D printing of food-based rewards for exercise [61] and as a means to experience computational data [51], multi-sensory food interactions that enhance or augment the experience of eating [77,95], and the use of virtual reality (e.g., [7]) and social media [33,35] to enhance social aspects of eating. A comprehensive review of this literature and the potential applications of food technology is beyond the scope of this work; we instead refer the reader to Altarriba Bertran et al [4,5] and Deng et al [40], and here we focus our review on how Human-Computer Interaction (HCI) research has sought to improve health and well-being through technology.…”

Section: Related Workmentioning

confidence: 99%

Design and Evaluation of Technologies for Informed Food Choices

Bomfim

Wong

Liang

et al. 2023

ACM Trans. Comput.-Hum. Interact.

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Technology increasingly mediates our everyday interactions with food, ranging from its production and handling to the experience of preparing and eating it with friends and family. However, it is unclear whether these technologies support decisions conducive to a healthy diet. In this work, we devised the first heuristics for evaluating a technology’s support for food literacy: the interconnected combination of awareness, knowledge, and skills to empower individuals to make informed food choices. We applied an iterative, expert-driven process to derive and refine our heuristics, starting with an established food literacy framework. We then conducted evaluations with Nutrition and HCI experts to show how the heuristics support summative and formative design and evaluations of food-related technologies. We show that the heuristics are valuable design tools, and that they help participants reflect on food literacy challenges. We also discuss tensions between nutrition and HCI best practices.

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Section: Related Workmentioning

confidence: 99%

Design and Evaluation of Technologies for Informed Food Choices

Bomfim

Wong

Liang

et al. 2023

ACM Trans. Comput.-Hum. Interact.

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show abstract

“…In the last decades, there has been an increasing interest in eating behaviors within the HCI community. Late efforts are being directed towards improving wellbeing, creating healthy habits around food, and creating new experiences around food and food design itself [5]. Several health-related behaviors can be derived from eating activities such as monitoring eating hours [9][10], identifying and analyzing food [11], adherence to a new diet [12], socialization while eating [13], food journaling [14][15], among others.…”

Section: Eating Experience In Hcimentioning

confidence: 99%

“…Additionally, there has been an increasing interest in eating behaviors within the HCI community. Late efforts are being directed towards improving wellbeing, creating healthy habits around food, and creating new experiences around food and food design itself [5].…”

Section: Introductionmentioning

confidence: 99%

Understanding changes in behavior during the COVID-19 pandemic: Opportunities to design around new eating experiences

2021

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The pandemic has disrupted many of our daily habits and behaviors. Eating behaviors have been modified by lockdowns due to limited food availability. We report on a qualitative study conducted to better understand these changes in eating behaviors as they represent an opportunity to design technologies that both support healthy eating habits and take advantage of the new conditions produced by the COVID-19 pandemic. We interviewed 14 young professionals in Mexico to understand some of the challenges they faced during the pandemic and how they affected their eating behaviors, including changes in socialization while eating, motivation to improve health, increased cooking, and binge-eating. From this analysis, we envision ways in which novel information technologies can be designed for providing new eating experiences, such as improving virtual socialization while eating, and taking advantage of social media to support cooking and interactions at home.

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“…Human-Food Interaction (HFI) research has been growing steadily in recent years (e.g., Deng et al, 2021). Research into multisensory interactions designed to create, modify, and/or enhance our food-related experiences is one of the core areas of HFI (Multisensory HFI or MHFI, Altarriba Bertran et al, 2019;.…”

Section: Introductionmentioning

confidence: 99%

Perspectives on Multisensory Human-Food Interaction

2022

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Frontiers is more than just an open-access publisher of scholarly articles: it is a pioneering approach to the world of academia, radically improving the way scholarly research is managed. The grand vision of Frontiers is a world where all people have an equal opportunity to seek, share and generate knowledge. Frontiers provides immediate and permanent online open access to all its publications, but this alone is not enough to realize our grand goals. Frontiers Journal SeriesThe Frontiers Journal Series is a multi-tier and interdisciplinary set of open-access, online journals, promising a paradigm shift from the current review, selection and dissemination processes in academic publishing. All Frontiers journals are driven by researchers for researchers; therefore, they constitute a service to the scholarly community. At the same time, the Frontiers Journal Series operates on a revolutionary invention, the tiered publishing system, initially addressing specific communities of scholars, and gradually climbing up to broader public understanding, thus serving the interests of the lay society, too. Dedication to QualityEach Frontiers article is a landmark of the highest quality, thanks to genuinely collaborative interactions between authors and review editors, who include some of the world's best academicians. Research must be certified by peers before entering a stream of knowledge that may eventually reach the public -and shape society; therefore, Frontiers only applies the most rigorous and unbiased reviews. Frontiers revolutionizes research publishing by freely delivering the most outstanding research, evaluated with no bias from both the academic and social point of view. By applying the most advanced information technologies, Frontiers is catapulting scholarly publishing into a new generation.

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The Future of Human-Food Interaction

Cited by 12 publications

References 45 publications

Design and Evaluation of Technologies for Informed Food Choices

Design and Evaluation of Technologies for Informed Food Choices

Understanding changes in behavior during the COVID-19 pandemic: Opportunities to design around new eating experiences

Perspectives on Multisensory Human-Food Interaction

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