Design of a Spoken Dialogue System to Provide Food Knowledge to Users while Eating
Authors: 
Daiki Mayumi, 
Yugo Nakamura, 
Yuki Matsuda, Annalena Aicher, Keiichi Yasumoto, Wolfgang MinkerAuthors Info & Claims
Pages 154 - 157
Abstract
In this paper, we introduce the concept of a spoken dialogue system, which aims to recognize user eating behaviors during meals and promotes healthier eating habits by engaging users in an interactive co-dining experience. To provide an intuitive and more natural access, this information is integrated into a natural conversation with the user. Therefore, we conducted a preliminary study to explore how a human-like virtual avatar’s eating speed affects the eating pace of a co-dining user. The results indicate that dining together with an avatar reduces the user’s feeling of loneliness and enhances the overall satisfaction and enjoyment of the meal. Therefore, this work represents an important step toward realizing engaging co-dining experiences with human-like avatars and provides new insights into the future design of IoT systems to support solitary dining and health recommendations.
References
[1]
Ferran Altarriba Bertran, Samvid Jhaveri, Rosa Lutz, Katherine Isbister, and Danielle Wilde. 2019. Making Sense of Human-Food Interaction. In Proceedings of the 2019 CHI Conference on Human Factors in Computing Systems (Glasgow, Scotland Uk) (CHI ’19). Association for Computing Machinery, New York, NY, USA, 1–13. https://doi.org/10.1145/3290605.3300908
[2]
Dieuwerke P. Bolhuis and Russell S.J. Keast. 2016. Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting. Food Quality and Preference 49 (2016), 66–69. https://doi.org/10.1016/j.foodqual.2015.11.015
[3]
Carole Counihan. 2018. Commensality and taste. International Journal of Food Design 3, 2 (2018), 143–146. https://doi.org/10.1386/ijfd.3.2.143_3
[4]
Roelof A. J. de Vries, Gijs H. J. Keizers, Sterre R. van Arum, Juliet A. M. Haarman, Randy Klaassen, Robby W. van Delden, Bert-Jan F. van Beijnum, and Janet H. W. van den Boer. 2021. Multimodal Interactive Dining with the Sensory Interactive Table: Two Use Cases. In Companion Publication of the 2020 International Conference on Multimodal Interaction (Virtual Event, Netherlands) (ICMI ’20 Companion). Association for Computing Machinery, New York, NY, USA, 332–340. https://doi.org/10.1145/3395035.3425654
[5]
Håkan Jönsson, Maxime Michaud, and Nicklas Neuman. 2021. What Is Commensality? A Critical Discussion of an Expanding Research Field. IJERPH 18, 12 (June 2021), 1–17.
[6]
Azusa Kadomura, Cheng-Yuan Li, Yen-Chang Chen, Koji Tsukada, Itiro Siio, and Hao-hua Chu. 2013. Sensing Fork: Eating Behavior Detection Utensil and Mobile Persuasive Game. In CHI ’13 Extended Abstracts on Human Factors in Computing Systems (Paris, France) (CHI EA ’13). Association for Computing Machinery, New York, NY, USA, 1551–1556. https://doi.org/10.1145/2468356.2468634
[7]
Rohit Ashok Khot, Eshita Sri Arza, Harshitha Kurra, and Yan Wang. 2019. FoBo: Towards Designing a Robotic Companion for Solo Dining. In Extended Abstracts of the 2019 CHI Conference on Human Factors in Computing Systems (Glasgow, Scotland Uk) (CHI EA ’19). Association for Computing Machinery, New York, NY, USA, 1–6. https://doi.org/10.1145/3290607.3313069
[8]
Joohee Kim, Kwang-Jae Lee, Mankyung Lee, Nahyeon Lee, Byung-Chull Bae, Genehee Lee, Juhee Cho, Young Mog Shim, and Jun-Dong Cho. 2016. Slowee: A Smart Eating-Speed Guide System with Light and Vibration Feedback. In Proceedings of the 2016 CHI Conference Extended Abstracts on Human Factors in Computing Systems (San Jose, California, USA) (CHI EA ’16). Association for Computing Machinery, New York, NY, USA, 2563–2569. https://doi.org/10.1145/2851581.2892323
[9]
Dannie Korsgaard, Thomas Bjøner, and Niels Christian Nilsson. 2019. Where would you like to eat? A formative evaluation of mixed-reality solitary meals in virtual environments for older adults with mobility impairments who live alone. Food Research International 117 (2019), 30–39. https://doi.org/10.1016/j.foodres.2018.02.051 Special issue on "Virtual reality and food: Applications in sensory and consumer science”.
[10]
A Rom Kwon, Yeong Sook Yoon, Kyong Pil Min, Yoon Kyung Lee, and Ji Ho Jeon. 2018. Eating alone and metabolic syndrome: A population-based Korean National Health and Nutrition Examination Survey 2013–2014. Obesity Research & Clinical Practice 12, 2 (2018), 146–157. https://doi.org/10.1016/j.orcp.2017.09.002
[11]
Sook Ling Leong, Clara Madden, Andrew Gray, Debra Waters, and Caroline Horwath. 2011. Faster Self-Reported Speed of Eating Is Related to Higher Body Mass Index in a Nationwide Survey of Middle-Aged Women. Journal of the American Dietetic Association 111, 8 (2011), 1192–1197. https://doi.org/10.1016/j.jada.2011.05.012
[12]
Daiki Mayumi, Yugo Nakamura, Yuki Matsuda, Kentaro Ueda, Shinya Misaki, and Keiichi Yasumoto. 2023. Kaolid: Lid-type Olfactory Interface to Improve Taste of Beverages with Ortho-Retronasal Smell. In 2023 IEEE International Conference on Pervasive Computing and Communications Workshops and other Affiliated Events (PerCom Workshops). IEEE Computer Society, Los Alamitos, CA, USA, 303–305. https://doi.org/10.1109/PerComWorkshops56833.2023.10150412
[13]
Daiki Mayumi, Yugo Nakamura, Shinya Misaki, Yuki Matsuda, and Keiichi Yasumoto. 2022. Aromug: Mug-Type Olfactory Interface to Assist in Reducing Sugar Intake. In Adjunct Proceedings of the 2022 ACM International Joint Conference on Pervasive and Ubiquitous Computing and the 2022 ACM International Symposium on Wearable Computers (Cambridge, United Kingdom) (UbiComp/ISWC ’22 Adjunct). Association for Computing Machinery, 183–187.
[14]
Yash Dhanpal Mehta, Rohit Ashok Khot, Rakesh Patibanda, and Florian ’Floyd’ Mueller. 2018. Arm-A-Dine: Towards Understanding the Design of Playful Embodied Eating Experiences. In Proceedings of the 2018 Annual Symposium on Computer-Human Interaction in Play (Melbourne, VIC, Australia) (CHI PLAY ’18). Association for Computing Machinery, New York, NY, USA, 299–313. https://doi.org/10.1145/3242671.3242710
[15]
Hiromi Nakamura, Tomohiro Amemiya, Jun Rekimoto, Hideyuki Ando, and Kazuma Aoyama. 2021. Anodal Galvanic Taste Stimulation to the Chin Enhances Salty Taste of NaCl Water Solution. Journal of Robotics and Mechatronics 33, 5 (10 2021), 1128–1134. https://doi.org/10.20965/jrm.2021.p1128
[16]
Yugo Nakamura, Rei Nakaoka, Yuki Matsuda, and Keiichi Yasumoto. 2023. Eat2pic: An Eating-Painting Interactive System to Nudge Users into Making Healthier Diet Choices. Proc. ACM Interact. Mob. Wearable Ubiquitous Technol. 7, 1, Article 24 (mar 2023), 23 pages. https://doi.org/10.1145/3580784
[17]
Takuji Narumi, Yuki Ban, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. 2012. Augmented Perception of Satiety: Controlling Food Consumption by Changing Apparent Size of Food with Augmented Reality. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (Austin, Texas, USA) (CHI ’12). Association for Computing Machinery, New York, NY, USA, 109–118. https://doi.org/10.1145/2207676.2207693
[18]
Mamoun Nawahdah and Tomoo Inoue. 2013. Virtually Dining Together in Time-Shifted Environment: KIZUNA Design. In Proceedings of the 2013 Conference on Computer Supported Cooperative Work (San Antonio, Texas, USA) (CSCW ’13). Association for Computing Machinery, New York, NY, USA, 779–788. https://doi.org/10.1145/2441776.2441863
[19]
Anton Nijholt, Carlos Velasco, Marianna Obrist, Katsunori Okajima, and Charles Spence. 2018. 3rd International Workshop on Multisensory Approaches to Human-Food Interaction. In Proceedings of the 20th ACM International Conference on Multimodal Interaction (Boulder, CO, USA) (ICMI ’18). Association for Computing Machinery, New York, NY, USA, 657–659. https://doi.org/10.1145/3242969.3265860
[20]
Barry M Popkin, Linda S Adair, and Shu Wen Ng. 2012. Global nutrition transition and the pandemic of obesity in developing countries. Nutrition Reviews 70, 1 (01 2012), 3–21. https://doi.org/10.1111/j.1753-4887.2011.00456.x arXiv:https://academic.oup.com/nutritionreviews/article-pdf/70/1/3/24094379/nutritionreviews70-0003.pdf
[21]
Nimesha Ranasinghe, Meetha Nesam James, Michael Gecawicz, Jonathan Bland, and David Smith. 2020. Influence of Electric Taste, Smell, Color, and Thermal Sensory Modalities on the Liking and Mediated Emotions of Virtual Flavor Perception. In Proceedings of the 2020 International Conference on Multimodal Interaction. 296–304.
[22]
Sho Sakurai, Takuji Narumi, Yuki Ban, Tomohiro Tanikawa, and Michitaka Hirose. 2015. CalibraTable: Tabletop System for Influencing Eating Behavior. In SIGGRAPH Asia 2015 Emerging Technologies (Kobe, Japan) (SA ’15). Association for Computing Machinery, New York, NY, USA, Article 4, 3 pages. https://doi.org/10.1145/2818466.2818483
[23]
Charles Spence. 2017. Comfort food: A review. International Journal of Gastronomy and Food Science 9 (2017), 105–109. https://doi.org/10.1016/j.ijgfs.2017.07.001
[24]
Wakako Takeda and Melissa K. Melby. 2017. Spatial, temporal, and health associations of eating alone: A cross-cultural analysis of young adults in urban Australia and Japan. Appetite 118 (2017), 149–160. https://doi.org/10.1016/j.appet.2017.08.013
[25]
Hitomi Tsujita, Svetlana Yarosh, and Gregory D. Abowd. 2010. CU-Later: A Communication System Considering Time Difference. In Proceedings of the 12th ACM International Conference Adjunct Papers on Ubiquitous Computing - Adjunct (Copenhagen, Denmark) (UbiComp ’10 Adjunct). Association for Computing Machinery, New York, NY, USA, 435–436. https://doi.org/10.1145/1864431.1864474
[26]
Carlos Velasco, Qian J Wang, Marianna Obrist, and Anton Nijholt. 2023. A reflection on the state of multisensory human–food interaction research. (6 2023). https://sussex.figshare.com/articles/journal_contribution/A_reflection_on_the_state_of_multisensory_human_food_interaction_research/23495525
[27]
Jun Wei, Xuan Wang, Roshan Lalintha Peiris, Yongsoon Choi, Xavier Roman Martinez, Remi Tache, Jeffrey Tzu Kwan Valino Koh, Veronica Halupka, and Adrian David Cheok. 2011. CoDine: An Interactive Multi-Sensory System for Remote Dining. In Proceedings of the 13th International Conference on Ubiquitous Computing (Beijing, China) (UbiComp ’11). Association for Computing Machinery, New York, NY, USA, 21–30. https://doi.org/10.1145/2030112.2030116
[28]
Luke Yates and Alan Warde. 2016. Eating together and eating alone: Meal arrangements in British households. The British journal of sociology 68 (11 2016). https://doi.org/10.1111/1468-4446.12231
[29]
Yong Zhu and James H. Hollis. 2014. Increasing the Number of Chews before Swallowing Reduces Meal Size in Normal-Weight, Overweight, and Obese Adults. Journal of the Academy of Nutrition and Dietetics 114, 6 (2014), 926–931. https://doi.org/10.1016/j.jand.2013.08.020
Index Terms
- Design of a Spoken Dialogue System to Provide Food Knowledge to Users while Eating
Recommendations
Augmented perception of satiety: controlling food consumption by changing apparent size of food with augmented reality
CHI '12: Proceedings of the SIGCHI Conference on Human Factors in Computing SystemsThe main contribution of this paper is to realize a method for modifying perception of satiety and controlling nutritional intake by changing the apparent size of food with augmented reality. As a possible method for decreasing rates of obesity, we ...
Multi-sensorial virtual reality and augmented human food interaction
MHFI '16: Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food InteractionIn the field of virtual reality (VR) research, media technologies to create a realistic feeling of being present in a real/virtual world by duplicating multi-sensory information have been studied over a long period. Recently, technologies for multi-...
Parlour of food futures: future food forecasting as tarot prophecies
OzCHI '18: Proceedings of the 30th Australian Conference on Computer-Human InteractionIn contemporary design research and practice, food is often seen as a problem to be fixed. Designers in the corporate startup realm as well as in academic HFI (Human-Food Interaction) have proposed various techno-solutions to curb complex food system ...
Comments
Please enable JavaScript to view thecomments powered by Disqus.Information & Contributors
Information
Published In
November 2023
299 pages
ISBN:9798400708541
DOI:10.1145/3627050
Copyright © 2023 Owner/Author.
Permission to make digital or hard copies of part or all 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 third-party components of this work must be honored. For all other uses, contact the Owner/Author.
Publisher
Association for Computing Machinery
New York, NY, United States
Publication History
Published: 22 March 2024
Check for updates
Author Tags
Qualifiers
- Poster
- Research
- Refereed limited
Funding Sources
Conference
IoT 2023
Acceptance Rates
Overall Acceptance Rate 28 of 84 submissions, 33%
Contributors
Other Metrics
Bibliometrics & Citations
Bibliometrics
Article Metrics
- 0Total Citations
- 50Total Downloads
- Downloads (Last 12 months)50
- Downloads (Last 6 weeks)2
Reflects downloads up to 05 Jan 2025
Other Metrics
Citations
View Options
Login options
Check if you have access through your login credentials or your institution to get full access on this article.
Sign inFull Access
View options
View or Download as a PDF file.
PDFeReader
View online with eReader.
eReaderHTML Format
View this article in HTML Format.
HTML Format