Webinars

ISBNPA Webinar SIG e- & mHealth: Behavioural implications of using smartphone apps with food image recognition capability

23 April 2020

Calendar April 22, 8pm, London (check your time zone schedule)

 

Speaker: Anne-Julie Tessier, RD, PhD(c), School of Human Nutrition, McGill University, a

Speaker: Carol Boushey, PhD, Associate Research Professor and the Director of Nutrition Support Shared Resource at University of Hawai'i Cancer Centre, 

 

Moderators: 

Mavra Ahmed, PhD, Postdoctoral Fellow, University of Toronto, 

Camille Short, PhD, Senior Research Fellow, The University of Melbourne, 

 

Synopsis:

In recent years, there have been a proliferation of apps focused on healthy eating, physical activity and fitness on the smartphone market. These apps have the potential to facilitate weight management and address a number of health conditions. Within this group of apps, diet-tracking apps are very popular and could help individuals understand dietary intakes and patterns, lose/maintain weight and manage chronic conditions. In particular, using a diet-tracking app may increase knowledge, and improve goal setting as well as self-monitoring —all of which contribute to successful behaviour change. Until recently, efficient ways of collecting dietary data have been lacking. Now, novel methods such as automatic food image recognition systems are alleviating the process of tracking diets, food-intake estimation and dietary assessment. This webinar will showcase recently developed and evaluated food detection applications and explore implications for behaviour change given this new generation of dietary tracking options.

Objectives:

1) To illustrate the underlying mechanisms, novel evidence and specific components of food

detection smartphone apps on facilitating weight management and chronic disease conditions

2) To explore the use of a food image recognition smartphone apps on supporting nutrition

behavioural changes

3) To facilitate a discussion on effectiveness of the food recognition applications in promoting healthy dietary decision making among consumers/individuals

4) To demonstrate the potential of technology in addressing nutrition-related public health

policies aimed at creating supportive food environments and reducing chronic disease risk