Abstract
The workplace represents an important venue to influence eating behaviors. Due to the COVID-19 pandemic, the workplace has rapidly shifted from office to home (WfH). Here, two mobile self-reported dietary assessment methods were compared (4-hour Recall vs. Food Record) to monitor food intake for WfH. A within-subject study involving 30 participants was conducted over a 4-week period. We assessed the workload and acceptance of these two methods using questionnaires and follow-up interviews. Results of questionnaires revealed that most participants presented high acceptance of Food Record related to a more flexible completion time and lower mental burden. Based on interviews, we presented a set of design insights to promote WfH healthy eating, including integrating reminders into daily routines, simplifying the tracking process, and adding gaming elements. Then, we discussed design implications, including integrating digital tools into daily routines and designing simple and playful using processes, to promote healthy eating during the WfH period.
Original language | English |
---|---|
Title of host publication | Participative Computing for Sustainable Futures - Proceedings of the 12th Nordic Conference on Human-Computer Interaction, NordiCHI 2022 |
Publisher | Association for Computing Machinery, Inc. |
ISBN (Electronic) | 9781450396998 |
DOIs | |
Publication status | Published - 8 Oct 2022 |
Event | 12th Nordic Conference on Human-Computer Interaction: Participative Computing for Sustainable Futures, NordiCHI 2022 - Aarhus, Denmark Duration: 8 Oct 2022 → 12 Oct 2022 Conference number: 12 |
Publication series
Name | ACM International Conference Proceeding Series |
---|
Conference
Conference | 12th Nordic Conference on Human-Computer Interaction: Participative Computing for Sustainable Futures, NordiCHI 2022 |
---|---|
Abbreviated title | NordiCHI 2022 |
Country/Territory | Denmark |
City | Aarhus |
Period | 8/10/22 → 12/10/22 |
Bibliographical note
Publisher Copyright:© 2022 Owner/Author.
Funding
We thank questionnaire respondents and interview participants for their help in the study. The first author of this paper is supported by China Scholarship Council. The corresponding author is supported by The National Social Science Fund of China (21CG192) and Beijing Institute of Technology Research Fund Program for Young Scholars (XSQD202018002). This research is also funded by the 4 Dutch Technical Universities, 4TU—Pride and Prejudice program (4TU-UIT-346).
Keywords
- Dietary assessment
- Digital technology
- Healthy eating
- Work from home