An Embodied question answering system for use in the treatment of eating disorders

This paper presents work in progress on implementing an embodied question answering system, Dr. Cecilia, in the form of a virtual caregiver, for use in the treatment of eating disorders. The rationale for the system is grounded in one of the few effective treatments for anorexia and bulimia nervosa. The questions and answers database is encoded using natural language, and is easily updatable by human caregivers without any technical expertise. Matching of users' questions with database entries is performed using a weighted and normalized n-gram similarity function. In this paper we give a comprehensive background to and an overview of the system, with a focus on aspects pertaining to natural language processing and user interaction. The system is currently only implemented for Swedish

Control of Body Weight by Eating Behavior in Children

Diet, exercise, and pharmacological interventions have limited effects in counteracting the worldwide increase in pediatric body weight. Moreover, the promise that individualized drug design will work to induce weight loss appears to be exaggerated. We suggest that the reason for this limited success is that the cause of obesity has been misunderstood. Body weight is mainly under external control; our brain permits us to eat under most circumstances, and unless the financial or physical cost of food is high, eating and body weight increase by default. When energy-rich, inexpensive foods are continually available, people need external support to maintain a healthy body weight. Weight loss can thereby be achieved by continuous feedback on how much and how fast to eat on a computer screen

You are how you eat : Decelerated eating may protect from obesity and eating disorders

On a new framework for anorexia nervosa, learning to eat is central intervention; as patients regain a normal pattern of eating their problems dissolve. Mandometer®, a development of previous methods, allows simultaneous recording of eating rate and the development of satiety as well as experimental manipulation of eating rate. By measuring eating behavior during the course of a meal with this method, women were divided into those eating at a decelerated rate and those eating at a constant rate. Decelerated eaters are able to resists experimental challenges such as eating at an increased or decreased rate, but linear eaters eat more or less food in these experimental conditions. Satiety develops similarly in both decelerated and lineal eaters. Linear eaters develop a pattern of eating similar to that of anorexic patients when eating at a decreased rate, they eat less food yet experience an increase in satiety. Linear eaters can learn to eat at a decelerated rate and if they do they can resist overeating when tested to eat at a high rate. As a result of the learning, they also score lower on restrained eating, a cognitive construct thought of as a cause of eating behavior. Skipping dinner increases the linearity of eating and reduces food intake in women but has the opposite effect in men; these changes in eating behavior can be reversed by feedback on how to eat during the meal. The conditions of the school dinner in secondary schools are such that the speed of eating increases by 50% and food intake gets distorted from its normal pattern. The change can be reversed by eating in a relaxed condition or by feedback on how to eat during the meal. It is suggested that linear eating is a risk factor for eating disorders and that the risk can be reduced by practicing eating using feedback on how to eat properly

The clinicians’ view of food-related obstacles for treating eating disorders:A qualitative study

Background: Good health requires healthy eating. However, individuals with eating disorders, such as anorexia nervosa, require treatment to modify their dietary behaviours and prevent health complications. There is no consensus on the best treatment practices and treatment outcomes are usually poor. While normalising eating behaviour is a cornerstone in treatment, few studies have focused on eating and food-related obstacles to treatment. Objective: The aim of the study was to investigate clinicians’ perceived food-related obstacles to treatment of eating disorders (EDs). Design: Qualitative focus group discussions were conducted with clinicians involved in eating disorder treatment to get an understanding of their perceptions and beliefs regarding food and eating among eating disorder patients. Thematic analysis was used to find common patterns in the collected material. Results: From the thematic analysis the following five themes were identified: (1) ideas about healthy and unhealthy food, (2) calculating with calories, (3) taste, texture, and temperature as an excuse, (4) the problems with hidden ingredients and (5) the challenges of extra food. Discussion: All identified themes showed not only connections to each other but also some overlap. All themes were associated with a requirement of control, where food may be perceived as a threat, with the effects of food consumption resulting in a perceived net loss, rather than a gain. This mindset can greatly influence decision making. Conclusions: The results of this study are based on experience and practical knowledge that could improve future ED treatments by enhancing our understanding the challenges certain foods pose for patients. The results may also help to improve dietary plans by including and explaining challenges for patients at different stages of treatment. Future studies could further investigate the causes and best treatment practices for people suffering from EDs and other eating disturbances.</p