research-article

The Virtual Cafeteria: An Immersive Environment for Interactive Food Portion-Size Education

Authors:

Ahmed Şamil Bülbül,

Zehra Buyuktuncer,

Kübra Işgın,

Nuray KanburAuthors Info & Claims

MHFI'18: Proceedings of the 3rd International Workshop on Multisensory Approaches to Human-Food Interaction

Article No.: 5, Pages 1 - 5

https://doi.org/10.1145/3279954.3279960

Published: 16 October 2018 Publication History

Abstract

This work introduces the Virtual Cafeteria, a novel virtual reality simulation of a buffet-style cafeteria for use in food portion-size education of adolescents as an alternative to established approaches such as verbal education and education with fake food replicas. As user behavior is automatically recorded to the millisecond, the application also serves as a tool for assessment of food portion-size perception. The Virtual Cafeteria offers a wide range of energy and nutrient densities in 64 food and 7 beverage options. Addressing the limitations and shortcomings of the immersive environments used in previous studies on food portion-size, the Virtual Cafeteria features not only a considerably wider variety of food but also multisensory feedback coupled with a high level of interaction and photorealism, and imperceptible latency.

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Cited By

Dillahunt TSawwan MWood DWimer BConrado AEicher-Miller HGura AMetoyer R(2023)Understanding Food Planning Strategies of Food Insecure Populations: Implications for Food-Agentic TechnologiesProceedings of the 2023 CHI Conference on Human Factors in Computing Systems10.1145/3544548.3581568(1-22)Online publication date: 19-Apr-2023
https://dl.acm.org/doi/10.1145/3544548.3581568
Han DMelissen FHaggis-Burridge M(2023)Immersive experience framework: a Delphi approachBehaviour & Information Technology10.1080/0144929X.2023.218305443:4(623-639)Online publication date: Mar-2023
https://doi.org/10.1080/0144929X.2023.2183054
Han DBoerwinkel MHaggis-Burridge MMelissen F(2022)Deconstructing Immersion in the Experience Economy Framework for Immersive Dining Experiences through Mixed RealityFoods10.3390/foods1123378011:23(3780)Online publication date: 23-Nov-2022
https://doi.org/10.3390/foods11233780
Show More Cited By

Index Terms

The Virtual Cafeteria: An Immersive Environment for Interactive Food Portion-Size Education
1. Human-centered computing
  1. Human computer interaction (HCI)
    1. Interaction paradigms
      1. Virtual reality

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cover image ACM Other conferences

MHFI'18: Proceedings of the 3rd International Workshop on Multisensory Approaches to Human-Food Interaction

October 2018

59 pages

ISBN:9781450360746

DOI:10.1145/3279954

Copyright © 2018 ACM.

Permission to make digital or hard copies of all or part of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for components of this work owned by others than the author(s) must be honored. Abstracting with credit is permitted. To copy otherwise, or republish, to post on servers or to redistribute to lists, requires prior specific permission and/or a fee. Request permissions from [email protected].

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SIGCHI: Specialist Interest Group in Computer-Human Interaction of the ACM

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Association for Computing Machinery

New York, NY, United States

Publication History

Published: 16 October 2018

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ICMI '18

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SIGCHI

ICMI '18: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION

October 16, 2018

CO, Boulder, USA

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Overall Acceptance Rate 6 of 8 submissions, 75%

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Cited By

Dillahunt TSawwan MWood DWimer BConrado AEicher-Miller HGura AMetoyer R(2023)Understanding Food Planning Strategies of Food Insecure Populations: Implications for Food-Agentic TechnologiesProceedings of the 2023 CHI Conference on Human Factors in Computing Systems10.1145/3544548.3581568(1-22)Online publication date: 19-Apr-2023
https://dl.acm.org/doi/10.1145/3544548.3581568
Han DMelissen FHaggis-Burridge M(2023)Immersive experience framework: a Delphi approachBehaviour & Information Technology10.1080/0144929X.2023.218305443:4(623-639)Online publication date: Mar-2023
https://doi.org/10.1080/0144929X.2023.2183054
Han DBoerwinkel MHaggis-Burridge MMelissen F(2022)Deconstructing Immersion in the Experience Economy Framework for Immersive Dining Experiences through Mixed RealityFoods10.3390/foods1123378011:23(3780)Online publication date: 23-Nov-2022
https://doi.org/10.3390/foods11233780
Wang QBarbosa Escobar FAlves Da Mota PVelasco C(2021)Getting started with virtual reality for sensory and consumer science: Current practices and future perspectivesFood Research International10.1016/j.foodres.2021.110410145(110410)Online publication date: Jul-2021
https://doi.org/10.1016/j.foodres.2021.110410
Xu CDemir-Kaymaz YHartmann CMenozzi MSiegrist M(2020)The Comparability of Consumers’ Behavior in Virtual Reality and Real Life: A Validation Study of Virtual Reality Based on a Ranking TaskFood Quality and Preference10.1016/j.foodqual.2020.104071(104071)Online publication date: Aug-2020
https://doi.org/10.1016/j.foodqual.2020.104071
Nijholt AVelasco CObrist MOkajima KSpence CD'Mello SGeorgiou PScherer SProvost ESoleymani MWorsley M(2018)3rd International Workshop on Multisensory Approaches to Human-Food InteractionProceedings of the 20th ACM International Conference on Multimodal Interaction10.1145/3242969.3265860(657-659)Online publication date: 2-Oct-2018
https://dl.acm.org/doi/10.1145/3242969.3265860

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