A smart kitchen for nutrition-aware cooking

IEEE Pervasive Computing

Volumn 9, Issue 4, 2010, Pages 58-65

  Chen, Jen Hao ^a   Chi, Peggy Pei Yu ^b   Chu, Hao Hua ^a   Chen, Cheryl Chia Hui ^a   Huang, Polly ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b MIT MEDIA LAB   (United States)

Author keywords

healthy cooking; information display; persuasive computing

Indexed keywords

HEALTHY COOKING; INFORMATION DISPLAY; INFORMED DECISION; NUTRITIONAL INFORMATION; PERSUASIVE COMPUTING;

TAXONOMIES;

EID: 77957574175     PISSN: 15361268     EISSN: None     Source Type: Journal    
DOI: 10.1109/MPRV.2010.75     Document Type: Article

References (5)

1. Changing Cooking Behaviors & Attitudes: Beyond Convenience, Datamonitor, 2006.
2. "Consumption of Food Group Servings: People's Perception vs. Reality," Nutrition Insights, no.20, US Dept. of Agriculture Center for Nutrition Policy and Promotion, 2000; www.cnpp.usda.gov/Publications/ NutritionInsights/Insight20.pdf.
3. Finnish Nat'l Public Health Inst. (KTL), "Collected Information on National Trends and Databases of Composite Foods and Industrial Ingredients," European Food Resource Network, 2005.
4. P.-Y. Chi et al., "Enabling Calorie-Aware Cooking in a Smart Kitchen," Proc. 3rd Int'l Conf. Persuasive Technology (Persuasive 08), Springer, 2008, pp. 116-127.
5. J. Harris and F. Benedict, A Biometric Study of Basal Metabolism in Man, Carnegie Inst. of Washington, 1919.