Searched for: author%3A%22Lemke%2C+M.%22
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Schifferstein, Hendrik N.J. (author), Lemke, M. (author), Vegt, N.J.H. (author)
For health and environmental reasons, humanity should reduce the consumption of animal-based products, whereas vegetable consumption should be increased. We created stimuli (drawings with texts) that may be able to increase or decrease the purchasing of mushrooms, cheese, and meat. During the design process, we identified four aspect...
journal article 2023
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De Vries, Roelof A.J. (author), Lemke, M. (author), Ludden, Geke D.S. (author)
To improve people's lives, human-computer interaction researchers are increasingly designing technological solutions based on behavior change theory, such as social comparison theory (SCT). However, how researchers operationalize such a theory as a design remains largely unclear. One way to clarify this methodological step is to clearly state...
journal article 2023
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Schifferstein, Hendrik N.J. (author), Lemke, M. (author), Huisman, G. (author)
The movement of food may suggest the food is very fresh but may also indicate the source of food is still alive. In this study, we explore the responses that different kinds of food movements can evoke among consumers. In an online study, we presented participants with 14 videos in which a food product changed shape or moved, before or while...
journal article 2023
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Lemke, M. (author), Rodríguez Ramírez, Edgar (author), Robinson, Brian (author)
Stroke causes damage to the brain, often resulting in weakness or paralysis on one side of the body. Everyday objects such as smartphones can play an im-portant role after a stroke facilitating participation in daily activities. However, commercial smartphones can be challenging to use, and people with stroke of-ten adjust their behavior to...
conference paper 2022
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Fedlmeier, A. (author), Bruijnes, M. (author), Bos-de Vos, M. (author), Lemke, M. (author), Kraal, J.J. (author)
Changing a specific health behaviour can be highly com- plex and is often influenced by many personal, social, and environmental factors. Therefore, interventions that aim at behaviour change cannot be one-size-fits-all solutions, and no behaviour change technique is effective for everyone. One potential solution could be to support individuals...
journal article 2022
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Schifferstein, Hendrik N.J. (author), Lemke, M. (author), de Boer, Alie (author)
Commercial food packages may contain multiple messages. Packaging designers try to integrate all messages into a coherent design. Designers may use text, images or stylistic features, but these mediums may differ in their suitability to communicate specific product benefits. To evaluate the usefulness and effectiveness of these three mediums,...
journal article 2022
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Bocanegra, Mimi (author), Lemke, M. (author), de Vries, Roelof A. J. (author), Ludden, G (author)
The consumption of a meal is not just a bodily requirement but can also carry significant symbolic meaning. Solo dining is often contrasted to a shared eating experience and portrayed as an inferior way of eating a meal due to lacking essential social and normative qualities. Human-computer interaction research increasingly explores different...
conference paper 2022
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Nicolau i Torra, N. (author), Lemke, M. (author), Huisman, G. (author)
The consumption of a solo meal is often subject to negative associations. Studies indicate that solo diners use information and communication technology (ICT) devices such as smartphones, to mitigate negative experiences such as boredom and loneliness, especially when dining in a public context. However, we know less about the motivation to use...
journal article 2022
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Alhasan, Khawla (author), Ceccaldi, Eleonora (author), Covaci, Alexandra (author), Mancini, Maurizio (author), Altarriba Bertran, Ferran (author), Huisman, G. (author), Lemke, M. (author), Siang Ang, Chee (author)
With one-person households being increasingly common and Covid-19 lockdown policies forcing people to stay home, remote dining has become common practice for many, who take it as an opportunity to connect with others in times of loneliness. Sharing meals online, also known as digital commensality, is a rich form of interaction, where people...
conference paper 2022
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Lemke, M. (author), de Boer, Bas (author)
Disgust is commonly understood as an emotion of aversion. However, people seem to eat certain food items not despite containing disgust eliciting features but because of them. In this paper, we introduce the term aesthetic disgust to capture this phenomenon. We outline in our manuscript how designers use different techniques to stage the food...
journal article 2022
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Bocanegra, Mimi (author), Lemke, M. (author), de Vries, Roelof A. J. (author), Ludden, G (author)
Commensality, the act of eating together, is commonly associated with many benefits. Dining solo, in contrast, is frequently connected to adverse effects on a person. There is a growing interest in human-computer interaction (HCI) and design in how innovations can enhance eating experiences by, for example, facilitating commensality. The...
conference paper 2022
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Tripathi, Jayanshi (author), de Vries, Roelof A. J. (author), Lemke, M. (author)
Persuasion can be defined as an active attempt by a person to change the behavior and attitudes of others. The purposive attempt to influence one’s behavior can originate from different areas, and people who are able to do so are often referred to as influencers. Social media platforms such as Instagram or YouTube have become crucial platforms...
journal article 2022
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Schifferstein, Hendrik N.J. (author), de Boer, Alie (author), Lemke, M. (author)
Although governments have implemented regulations to inform consumers on important product properties and protect consumers from deceptive information, empirical research on how consumers perceive, interpret and experience food packages have shown frequently that consumers may be misled by how information is presented and packages are...
review 2021
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Lemke, M. (author), Schifferstein, Hendrik N.J. (author)
An increasing number of people tend to eat alone due to social changes and an altered attitude towards cooking and eating practices. Anecdotal reports indicate that solo diners tend to use information and communication technology devices, for example, the smartphone, as part of the eating experience. While lab studies suggest that the devices...
journal article 2021
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de Boer, Bas (author), Lemke, M. (author)
Obesity has been pointed out as one of the main current health risks leading to calls for a so-called “war on obesity”. As we show in this paper, activities that attempt to counter obesity by persuading people to adjust a specific behavior often employ a pedagogy of regret and disgust. Nowadays, however, public healthcare campaigns that aim to...
journal article 2021
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Lemke, M. (author), Boon, Boudewijn (author), Schifferstein, Hendrik N.J. (author)
Disgust is a strong emotion of aversion. In the context of food, it is often referred to as a guardian of the mouth, preventing close contact with pathogens and the accidental consumption of poisons. However, disgust can also create a certain level of attraction and be part of positive experiences, even in the context of food. In this article,...
journal article 2021
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Lemke, M. (author), de Vries, Roelof A. J. (author)
Theories from psychology or the social sciences are commonly used as a starting point when designing persuasive technologies that aim to evoke a specific behavior change. Ideally, using these theories would (1) help guide the design of the persuasive technology and (2) help evaluate and inform the theory. In this paper, we focused on the first...
review 2021
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Lemke, M. (author), Sesterhenn, J. (author)
The aim of the study is the application and validation of an adjoint based data assimilation method for the determination of timedependent pressure fields from velocity data obtained by particle image velocimetry (PIV). The method is based on the full compressible Navier-Stokes equations. No additional constraints like incompressibility or...
conference paper 2013
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