Activity Recognition and Healthier Food Preparation (2011)

Author(s): Ploetz T, Moynihan P, Pham C, Olivier P

    Abstract: Obesity is an increasing problem for modern societies, which implies enormous financial burdens for public health-care systems. There is growing evidence that a lack of cooking and food preparation skills is a substantial barrier to healthier eating for a significant proportion of the population. We present the basis for a technological approach to promoting healthier eating by encouraging people to cook more often. We integrated tri-axial acceleration sensors into kitchen utensils (knifes, scoops, spoons), which allows us to continuously monitor the activities people perform while acting in the kitchen. A recognition framework is described, which discriminates ten typical kitchen activities. It is based on a sliding-window procedure that extracts statistical features for contiguous portions of the sensor data. These frames are fed into a Gaussian mixture density classifier, which provides recognition hypotheses in real-time. We evaluated the activity recognition system by means of practical experiments of unconstrained food preparation. The system achieves classification accuracy of ca. 90% for a dataset that covers 20 persons’ cooking activities.

      • Book Title: Activity Recognition in Pervasive Intelligent Environments
      • Pages: 313-339
      • Publisher: Atlantis Press
      • Publication type: Book chapter
      • Bibliographic status: Published
      Staff

      Professor Patrick Olivier
      Professor of Human-Computer Interaction

      Dr Thomas Ploetz
      Senior Lecturer