Investigating the use of augmented & virtual reality technologies in food assessment for end users with health issues

Abstract

During COVID-19 pandemic, we had seen a new world. It has influenced the designers tremendously to think about shaping the future and how we interact with products, services, and environment. So, here a solution has been offered to reshape the food industry especially for the users who have health issues. Implementing augmented reality (AR) and virtual reality (VR) technologies in food assessment is promising to revolutionize how individuals with health issues evaluate the nutritional value of foods and drinks. Examining the potential and limits of AR and VR for meeting the requirements of this group is the focus of this research. The impact of AR and VR on the assessment of culinary offerings is the subject of this research. More specifically, it emphasizes the potential advantages of these technologies in facilitating better food distribution, raising customer awareness, promoting healthy lifestyle choices, and optimizing production efficiency. This study uses a specific research strategy, including in-depth interviews with healthcare professionals, specialists in medical technology, and people who have had health problems. Using thematic analysis, we were able to spot recurrent data trends, giving us a complete picture of the difficulties and potential benefits of using augmented and virtual reality technology in food inspection. The thesis proposes many solutions to these problems, including user-centered design methods, collaborative cost savings, compliance with data privacy regulations and to establish regulatory oversight. The results of this study show that augmented and virtual reality technologies have great potential for helping persons with health problems make informed decisions about the food they eat. By providing users with immersive experiences and digital overlays on real-world things, VR and AR technologies improve people's knowledge of food's quality, ingredients, and nutritional value. The significance of stakeholder cooperation in resolving issues of accessibility, affordability, and user-friendliness is investigated. In conclusion, this research aims to use augmented and virtual reality (AR and VR) together in food assessment for people with health difficulties to improve health and wellbeing. The potential influence of AR and VR in food evaluation for persons with health difficulties is highlighted, and the research offers practical guidelines to optimize the advantages of applying these technologies. It highlights the importance of these technologies in enhancing the way people engage with food and, by extension, in making society healthier and better informed. Using these technologies, people may get the knowledge they need to make nutritional choices that will enhance their health and, in turn, their quality of life.

Datum der Bewilligung	2023
Originalsprache	Deutsch (Österreich)
Betreuer/-in	Markus Kretschmer (Betreuer*in)