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• W2105738400 abstract "In our affluent Western society, food is easy to obtain and high calorie food is presented to us everywhere. And apparently hard to resist, since obesity is a growing problem, with an increase in a rangeof health issues attributed to overweight, such as cardiovascular diseases and diabetes. In the past, overweight and obesity were considered problems that could be simply solved by adhering to a diet prescribed by medical practitioners or dieticians. However, recent studies indicate that weight gain and obesity is to a large extent a behavioural problem, i.e., most overweight and obese people experience problems with controlling, or regulating their eating behaviour (Jansen et al., 2009; Van Buren & Sinton, 2009).The strong behavioural aspect of obesity and weight gain explains the poor long-term resultsof most diets. On the long run, a diet does not change the behaviourpatterns that caused the weight gain. It is not sufficient to knowhow to lose weight: the psychological processes that lead to behaviours associated with weight gain should also be dealt with (Jansen etal., 2009). Following a user-centred design approach, we investigated how to make people more mindful about their eating behaviour during dinner time in order to persuade them in adopting a healthier lifestyle. To establish long-term behaviour change, we aimed for a product that fits with regular cooking habits, and matches the user’s cooking skills and habits. To limit the scope of our design space, wedecided to focus on end-consumer solutions that make use of state-of-the-art technology and that furthermore do not require a fundamental change in other parts of the current food value chain (e.g. in agriculture, food production and distribution, etc.). The final concept was evaluated in the kitchen of ExperienceLab, a complete house that is used at Philips Research to conduct user studies in a controlled environment. For this test a functioning prototype was build. Ten participants individually prepared a meal using our product concept. Our main questions concerned people’s overall attitude towards such a tool, the interaction with the current prototype, and the perceived effectiveness of the solution. Overall, the participants hada very positive attitude towards the product concept. They all mentioned that the usage did not take much (cognitive) effort and they did not perceive the usage as obtrusive during the cooking process. The results suggest that the InBalance chopping board could be effective in facilitating users to eat more mindful in order to manage their weight by increasing people’s awareness and knowledge of healthy ingredients and portion sizes. The participants perceived the conceptas easy to use and easy to integrate in their current cooking behaviour, allowing them to better control their portion sizes during dinner. Since the evaluation mainly focused on users’ initial reactionsto and interactions with the product concept, a next step should include an evaluation of the long-term effects and effectiveness of our concept in changing people’s lifestyle with a longitudinal field study." @default.
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• W2105738400 date "2014-01-01" @default.
• W2105738400 modified "2023-09-28" @default.
• W2105738400 title "Supporting Mindful Eating with the InBalance Chopping Board" @default.
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• W2105738400 doi "https://doi.org/10.7551/mitpress/9371.003.0010" @default.
• W2105738400 hasPublicationYear "2014" @default.
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