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Changing Salty Food Preferences with Visual and Textual Explanations in a Search Interface
- Source :
- CEUR Workshop Proceedings, Proceedings of the ACM IUI 2021 Workshops, Proceedings of the ACM IUI 2021 Workshops. Aachen, Germany: CEUR Workshop Proceedings (CEUR-WS.org), Scopus-Elsevier
- Publication Year :
- 2021
- Publisher :
- CEUR, 2021.
-
Abstract
- Salt is consumed at too high levels in the general population, causing high blood pressure and related health problems. In this paper, we present results of ongoing research that tries to reduce salt intake via technology and in particular from an interface perspective. In detail, this paper features results of a study that examines the extent to which visual and textual explanations in a search interface can change salty food preferences. An online user study with 200 participants demonstrates that this is possible in food search results by accompanying recipes with a visual taste map that includes salt-replacer herbs and spices in the calculation of salty taste.<br />8 pages, 6 figures, HEALTHI workshop in conjunction with the ACM IUI conference
- Subjects :
- FOS: Computer and information sciences
Marketing and Consumer Behaviour
Explanations
Design of information systems
User behaviour
Informasjons og kommunikasjonsteknologi
VDP::Informasjons- og kommunikasjonsteknologi: 550
Salt
Brukeradferd
Computer Science - Human-Computer Interaction
Sodium Replacement
VDP::Information and communication technology: 550
Human-Computer Interaction (cs.HC)
Search Interface
Information and communication technology: 550 [VDP]
Human-Computer Interaction
Food Preferences
Brukergrensesnitt
Marktkunde en Consumentengedrag
Design av informasjonssystemer
Informasjons- og kommunikasjonsteknologi: 550 [VDP]
Information and communication technology
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- CEUR Workshop Proceedings, Proceedings of the ACM IUI 2021 Workshops, Proceedings of the ACM IUI 2021 Workshops. Aachen, Germany: CEUR Workshop Proceedings (CEUR-WS.org), Scopus-Elsevier
- Accession number :
- edsair.doi.dedup.....0c0c017843c1e288f77f1c75c20e92f2