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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 朱浩華 | |
| dc.contributor.author | Pei-Yu (Peggy) Chi | en |
| dc.contributor.author | 紀佩妤 | zh_TW |
| dc.date.accessioned | 2021-06-15T01:00:13Z | - |
| dc.date.available | 2008-08-08 | |
| dc.date.copyright | 2008-08-08 | |
| dc.date.issued | 2008 | |
| dc.date.submitted | 2008-08-01 | |
| dc.identifier.citation | [1] American Diabetes Association: Evidence-Based Nutrition Principles and Recommendations for the Treatment and Prevention of Diabetes and Related Complications, Diabetes Care, Volume 25, Supplement 1 (2002)
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/42326 | - |
| dc.description.abstract | As a daily activity, home cooking is an act of care for family members. Most family cooks are willing to learn healthy cooking. However, learning healthy cooking knowledge and putting the learned knowledge into real cooking prac-tice are often difficult, due to non-trivial nutritional calculation of multiple food ingredients in a cooked meal. This work presents a smart kitchen with UbiComp technology to improve home cooking by providing calorie aware-ness of food ingredients used in prepared meals during the cooking process. Our kitchen is embedded with a calorie tracker that can track the number of calories in the used food ingredients. The calorie tracker is developed based on a hybrid sensing method that integrates weight sensing from load cells and im-age processing from cameras. Thus, the system can provide real-time calorie feedback to users through an awareness display. In this thesis, we have de-signed and implemented three applications of this smart kitchen, in which each of these three applications targets a different goal in raising user awareness on (1) nutrition facts, (2) used calories, and (3) used calories in consideration of nutritional balance. For evaluation, separate user studies were conducted on each of these applications. Our user study results suggested that providing real-time calorie awareness can be an effective means in helping family cooks maintain a healthy level of calories in their prepared meals. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-15T01:00:13Z (GMT). No. of bitstreams: 1 ntu-97-R95944005-1.pdf: 1668153 bytes, checksum: 1cb0a7c48001a18998f4c8c6290cbc86 (MD5) Previous issue date: 2008 | en |
| dc.description.tableofcontents | Acknowledgement i
Abstract iii Contents v List of Figures ix List of Tables xi Chapter 1 Introduction 1 1.1 Motivation 1 1.2 Problem and Proposed Solution 2 1.3 Design Challenges and Contribution 4 1.4 Thesis Organization 5 Chapter 2 User Requirements 7 2.1 Contextual Inquiry in a Home Kitchen 7 2.2 Cooking within a Proper Calorie Level 9 2.3 Task Analysis of Cooking Activity 11 Chapter 3 System Design and Implementation 17 3.1 Calorie Tracker Design 19 3.2 Weighing-sensing Surface 19 3.3 Camera Sensing 20 3.3.1 Weight-change Detection Algorithm 21 3.3.2 Camera Filtering Algorithm 23 3.3.3 Region Growing Algorithm 24 3.4 Cooking Activity Inference 25 3.5 Commonsense Reasoning 29 3.6 Assumptions and Limitations 30 3.7 Implementation and System Interfaces 31 3.8 Recognition Accuracy 32 Chapter 4 Awareness Display Applications and User Studies 35 4.1 Nutrition-fact-aware Display 35 4.1.1 Interface Design 36 4.1.2 User Study 37 4.1.3 Result and Discussion 37 4.2 Calorie-aware Display 38 4.2.1 Interface Design 38 4.2.2 User Study 41 4.2.3 Results and Discussion 45 4.3 Calorie-control-aided Display 49 4.3.1 Interface Design 50 4.3.2 User Study 51 4.3.3 Results and Discussion 55 Chapter 5 Lessons Learned 61 5.1 Challenges of Applying Technology to Home Cooking 61 5.1.1 Persuasive Technology to Family Cooks 61 5.1.2 Designing a “Smart” Kitchen 63 5.1.3 Conveying Design Rationale 65 5.2 Challenges of Interaction Design 66 5.2.1 Designing Proper Feedbacks 66 5.2.2 Engaging Users During Cooking Activity 67 5.3 Challenges of Educating Healthy Cooking 68 5.3.1 Grading of Ability 68 5.3.2 Considering Culture Differences in Cooking Behaviors 69 5.3.3 Learning Effects on Experienced vs. Inexperienced Cooks 70 Chapter 6 Related Work 71 6.1 Persuasive Technology on Health Behaviors 71 6.2 Enhancement of Cooking Experience 73 6.2.1 Augmented Kitchens 73 6.2.2 Augmented Recipes 74 6.3 Activity Recognition 76 6.3.1 Cooking Behavior Recognition 76 6.3.2 Recognition Using Commonsense reasoning 76 Chapter 7 Conclusion and Future Work 79 References 81 List of Publications by the Author 89 | |
| dc.language.iso | en | |
| dc.subject | 智慧型廚房 | zh_TW |
| dc.subject | 普及運算 | zh_TW |
| dc.subject | Smart Environments | en |
| dc.subject | Context-Aware Computing | en |
| dc.subject | Healthcare | en |
| dc.subject | Ubiquitous Computing | en |
| dc.subject | Home | en |
| dc.title | 幫助使用者健康烹飪的卡路里感測智慧型廚房 | zh_TW |
| dc.title | Enabling Calorie-Aware Cooking in a Smart Kitchen | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 96-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳佳慧,陳淑惠,鄭泰昇,陳玲鈴 | |
| dc.subject.keyword | 普及運算,智慧型廚房, | zh_TW |
| dc.subject.keyword | Ubiquitous Computing,Smart Environments,Home,Healthcare,Context-Aware Computing, | en |
| dc.relation.page | 81 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2008-08-01 | |
| dc.contributor.author-college | 電機資訊學院 | zh_TW |
| dc.contributor.author-dept | 資訊網路與多媒體研究所 | zh_TW |
| 顯示於系所單位： | 資訊網路與多媒體研究所 | |
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