Towards Persuasive AI for People with Olfactory Dysfunction
2023
Parvin, Parvaneh | Giannikou, Evangelia | Zhang, Chao | Boesveldt, Sanne | Hauptmann, Hanna
Olfactory dysfunction is a complication arising from various factors, including neurodegenerative disorders, aging, and viral infections like COVID-19. It can adversely affect appetite and food enjoyment, potentially leading to malnutrition. Food tailored to the sensory preferences of such patients can be an effective intervention. However, the utilization of artificial intelligence for suggesting suitable food and persuasive designs for presenting such suggestions has yet to be researched in this context. To address this gap, we conducted a co-creation workshop with patients and multidisciplinary experts to identify food-related goals and challenges faced in daily contexts. The emerging solutions are personalized food recommendations, flavor enhancements, and food sensory descriptors. However, the current databases and models are not suitable for producing these solutions. This is due to the complex feature set required to produce such recommendations. Moreover, such a system needs to incorporate factors such as health, enjoyment, and practical limitations to provide adequate support. Therefore, we outline a research roadmap toward providing personalized and persuasive artificial intelligence for people with olfactory dysfunction.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
الناشر CEUR Workshop Proceedings (CEUR-WS.org)
تم تزويد هذا السجل من قبل Wageningen University & Research