Akademik Veri Yönetim Sistemi
9th International Conference on Design, User Experience, and Usability, DUXU 2020, held as part of the 22nd International Conference on Human-Computer Interaction, HCII 2020, Copenhagen, Danimarka, 19 - 24 Temmuz 2020, ss.357-375
© 2020, Springer Nature Switzerland AG.Everyone eats. It is a fundamental act to human existence. On the other hand, in today’s society, achieving healthy food products is challenging. Proliferation of industrialized agriculture has created public health concerns due to rise of obesity and diet-related disease around the world. People who are aware of the effects of food choices on human body, have been trying to become food literate. In other words, they have been trying pursuing to obtain necessary knowledge to select, prepare and consume healthy food. Yet, information pollution and lack of education engenders gastro-anxiety which is a term to describe the suspicion about foodways. In this context, an application called Kliktag introduces itself as “A Healthy Food Advisory.” The application seems to alleviate the gastro-anxiety of its users. Due to this impression, this study aims to analyze the competency of this application to empower the level of food literacy among users. It also aims to investigate the user experience of Kliktag through an analysis framework based on parameters such as Onboarding, Search Experience (Findability), Visual Hierarchy, Visibility, Data Visualization, User Collaboration and Editorial Tone. It was also analyzed how user behaviors were changed related to evolving food literacy. To achieve this aim, a multi-method user research based on two separate phases was conducted. The study firstly focused on the momentary first-time user experience through a usability test while the second phase was based on a 10 day-diary study that aims to understand the evolving cumulative user experience on the mobile app. According to the findings, users could tolerate the detrimental effects of user experience issues and maintain a particular level of food literacy in short term.