Browsing by Subject "food"

Now showing 1 - 5 of 5
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    Daily Situational Brief, July 21, 2011
    (MESH Coalition, 2011-07-21) MESH Coalition
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    Designing Sustainable Food Systems
    (ACM, 2017-05) Raturi, Ankita; Norton, Juliet; Tomlinson, Bill; Blevis, Eli; Dombrowski, Lynn; Human-Centered Computing, School of Informatics and Computing
    There is significant interest in designing technologies for the food system, from agricultural modeling tools to apps enabling humans to assess nutritional value of various food choices to drones for pest detection. However, a good food system must be a sustainable one. There is an urgent need for deliberation and thoughtfulness in designing for both technologies that support existing food systems and new modalities that work towards more sustainable food systems. This workshop will bring together HCI researchers, designers, and practitioners with an interest in exploring what constitutes a sustainable food system, as well as defining the role of HCI in this domain. Our key objectives for this workshop will be to identify what opportunities for design and collaboration exist and to lay the foundation for an active foodCHI community.
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    Food insecurity in Indiana (2024)
    (Center for Research on Inclusion and Social Policy, 2024-10-04) Eckert, Marissa; Rapolu, Sreemayi; Gomez, Cecilia; Mullin, Hannah; Bow, Brendan; Schultz, Kristi; Menard, Claire; Van Allen, Elizabeth J.; Vargas, Emanuel
    Food insecurity is a public health concern affecting Hoosiers’ well-being and their ability to contribute effectively to their work and society. In 2022, more than 950,000 Hoosiers struggled to access nutritious food, often due to a lack of adequate or stable income. Food insecurity leads to hunger, malnutrition, and increased risks for chronic diseases. Socially, food insecurity reduces people’s cognitive ability by making it more difficult to concentrate and work effectively. Legislation strengthening funding for the availability of and access to fresh food and assistance programs are positive ways to address food insecurity in Indiana.
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    High prevalence of food intolerances among US internet users
    (Cambridge, 2021-02) Jansson-Knodell, Claire L.; White, Mattie; Lockett, Carolyn; Xu, Huiping; Shin, Andrea; Medicine, School of Medicine
    Objective: Food intolerances are commonly reported and are predicted to have gastrointestinal health implications. We aimed to quantify the prevalence of food intolerances among US adults and identify culprit foods through a brief web-based survey. Design: We invited participation in an online cross-sectional survey involving a single questionnaire. Data were summarised using percentages or medians and interquartile range. Participant characteristics by self-reported food intolerance were compared using the Wilcoxon rank sum test and Pearson’s χ 2 test. Adjusted analyses were performed using multivariable logistic regression. Setting: The survey was internet-based via Amazon’s mechanical Turk, a crowdsourcing website for the completion of requester directed tasks. Participants: Adults who were US-based internet users were invited at ages 18–80. Results: We collected 2133 survey responses (ages 18–79 years). The rate of food intolerance was 24·8 % (95 % CI 23·0, 26·6) in US adults. Younger (P < 0·01), female (P = 0·05) and Asian, African American or multiple race individuals (P < 0·01) predominated. Lactose intolerance was most common. Frequency of a non-lactose food intolerance was 18·1 % (95 % CI 16·5, 19·8). When categorised broadly, grains, fruit, lactose, fish, vegetables, alcohol and nuts were most troublesome for individuals in that order. Conclusions: Self-reported food intolerance is common in US internet users. The effect of food on gastrointestinal symptoms and avoidant behaviours deserves further attention.
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    Shoot, taste and post: an exploratory study of food and tourism experiences in an online image-share community
    (Texas A & M University Press, 2012) Liu, Bingjie; Norman, William C.; Backman, Sheila J.; Cuneo, Karen; Condrasky, Margaret
    This paper presents the results from an exploratory study of food and tourism experiences in the online image-share community Flickr.comTM. The purpose of this research was to provide a description of Flickr food group members' behaviour of taking pictures of food, as well as to better understand the role of food pictures in their travel experiences. The study found that members' travel experiences were recorded and shared socially through food photography. While food images could be regarded as a trip motivator, it is hard to regard it as the primary trip purpose.