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ICT Assisted Methods for Measuring Diet & Behaviour in Complex Foodscapes.
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ICT Assisted Methods for Measuring Diet & Behaviour in Complex Foodscapes
Measuring and monitoring lifestyle-related health behaviours with easy-to-use portable intelligent devices, also known as portable forms of interactive computer technology (ICT), has gained interest and popularity worldwide. Increased accessibility of these mobile technologies, including smartphones, personal digital assistants and touch pads (ultra-portable computers), has made them more feasible for use by consumers for self-monitoring but also by researchers and health care service providers for monitoring health behavior, compliance and effectiveness. Mobile technologies can be used in a co-creation mode where users provide input and actively participate in the co-creation of service, care and best practice. Examples of signals and protocols that offer such functionality range from text messaging to GPS tracking, mobile positioning, Wi-Fi and Bluetooth. The novel technologies allow for detailed analysis for example of patterns of physical activity, food intake, addictive behaviours and environmental exposure either in real-life or simulated, virtual settings to study new choice architectures that aim to facilitate healthy choice.
This course explores novel easy-to-use portable intelligent technologies and features leading scientists across the globe. The course demonstrates new combinations of scales, smartphone technologies, near field communication and picture- and voice recognition to estimate food intake and to facilitate meal ordering processes. It will showcase examples of how the novel technologies can best be used in different food environments ranging from hospitals to private settings where measuring food intake is important. The course will be highly interactive to provide the participants with hands-on experience with the new devices and novel technologies.
The course is organized by Aalborg University in cooperation with the University of Eastern Finland and in context of the FoodServInSPIRe, Foodtura, Food4Growth and dVices4Food projects with the support of Nordic Fudan Centre in Shanghai (to be confirmed).
MEET OUR GUIDES
Scott Jacobs
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Anne Oliver
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Alex Mills
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