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Feasibility and Acceptability of ICT (Information and Communications Technologies) Based Mobile Chatbot Technology to Reduce Dietary Sugar Intake (P04-004-19).

Objectives
A high level of dietary sugars intake is of concern because of its association with poor dietary quality, obesity, and risk of Noncommunicable diseases (NCDs). The ICT-based healthcare has been increasingly perceived to be an effective way to dietary assessment and monitoring. We engaged a mobile chat robot which can monitor dietary sugar intake after recording dietary intake and provide education message on the reduction of dietary sugar intake. Here, we examined the feasibility and acceptability of ICT based mobile chatbot to reduce dietary sugar intake.


Methods
In a two-month pre-post intervention study, 68 female college students aged 18-25 years consented and participated in this study. Participants were instructed to record all foods and beverages consumed using text mode input daily and received education message on the reduction of sugar intake once a week. At post intervention, participants were asked to answer the questionnaire about feasibility and acceptability test of chatbot by using Likert 5-point scale.


Results
The 91.2% of subjects reported chatbot was easy to use, and the 72% of participants answered the chatbot was easy to monitor their sugar intake. Among subjects, the 88.2% reported that they realized about their own dietary sugar intake, and the 92.6% answered the education message was very helpful to reduce dietary sugar intake. Meanwhile, 64.7% reported the burdensome to use the chat robot, and the 69.1% had trouble remembering to record their food intake.


Conclusions
ICT based mobile chatbot technology is represented to be feasible and acceptable in this study. Almost all participants reported that it is easy to use and monitor their sugar intake, and they were able to learn about nutrition education including monitoring sugar intake. The use of chatbot, however, can sometimes be a burden. Additional research is needed to ease the burden of participants to draw better and more accurate data.


Funding Sources
Department of Food and Nutrition, Sookmyung Women's University, Republic of Korea.