TY - GEN
T1 - Towards Persuasive AI for People with Olfactory Dysfunction
AU - Parvin, Parvaneh
AU - Giannikou, Evangelia
AU - Zhang, Chao
AU - Boesveldt, Sanne
AU - Hauptmann, Hanna
PY - 2023/4
Y1 - 2023/4
N2 - 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.
AB - 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.
KW - artificial intelligence
KW - co-creation
KW - food enjoyment
KW - food recommendation
KW - olfactory dysfunction
KW - personalization
KW - persuasion
M3 - Conference paper
AN - SCOPUS:85173560938
VL - 3474
T3 - CEUR Workshop Proceedings
BT - Persuasive 2023, Adjunct Proceedings of the 18th International Conference on Persuasive Technology,
A2 - Nti Koranteng, F.
A2 - Baghaei, N.
A2 - Burri Gram-Hansen, S.
PB - CEUR Workshop Proceedings (CEUR-WS.org)
T2 - 18th International Conference on Persuasive Technology, Adjunct, PERSUASIVE-ADJ 2023
Y2 - 19 April 2023 through 21 April 2023
ER -