Start Date
10-12-2017 12:00 AM
Description
There are more than 415 million people suffering from diabetes worldwide and this number is increasing over time. This life-threatening condition results mainly from unhealthy diet and physical inactivity that can be self-managed by individuals. Thus, diabetic patients’ self-management of their diet habits and lifestyle is critical for the control of diabetes. This paper identifies an important factor for diabetic patients during their process of dietary self-management (i.e., the dissonance diabetic patients encounter during the course of modifying unhealthy diet habit), based on the Trans-theoretical Model (TTM). Translating the suggestions of TTM into IT design, this paper proposes a theory-driven solution involving three important functions to address the problem: goal setting, social function, and dissonance-reduce food recommendation. The technical realization and evaluation of the solution is discussed in the end.
Recommended Citation
Qiu, Lin and Tan, Bernard C. Y., "Theory-driven Persuasive Diet-based Application Design for Diabetic Patients" (2017). ICIS 2017 Proceedings. 20.
https://aisel.aisnet.org/icis2017/IT-and-Healthcare/Presentations/20
Theory-driven Persuasive Diet-based Application Design for Diabetic Patients
There are more than 415 million people suffering from diabetes worldwide and this number is increasing over time. This life-threatening condition results mainly from unhealthy diet and physical inactivity that can be self-managed by individuals. Thus, diabetic patients’ self-management of their diet habits and lifestyle is critical for the control of diabetes. This paper identifies an important factor for diabetic patients during their process of dietary self-management (i.e., the dissonance diabetic patients encounter during the course of modifying unhealthy diet habit), based on the Trans-theoretical Model (TTM). Translating the suggestions of TTM into IT design, this paper proposes a theory-driven solution involving three important functions to address the problem: goal setting, social function, and dissonance-reduce food recommendation. The technical realization and evaluation of the solution is discussed in the end.