Human Chefs Cook More Calories: The Impact of Human (vs. Robotic) Food Producer on Calorie Estimation

Authors

• Wenyan Yin, Drexel UniversityFollow
• Yanliu Huang, Drexel UniversityFollow
• Cait Lamberton, University of PennsylvaniaFollow

Document Type

Conference Proceeding

Publication Date

2022

Abstract

This research explores how the production mode (human-made vs. robot-made) has an impact on calorie estimation for vice and virtue food. Across 3 studies, we find that healthy food is inferred to have more calories when it is produced by a robot than by a human whereas the effect is reversed for unhealthy food. Unhealthy food produced by a human is estimated to have more calories than the counterpart.

Copyright

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DOI

10.20429/amtp.2022.36

Recommended Citation

Yin, Wenyan; Huang, Yanliu; and Lamberton, Cait, "Human Chefs Cook More Calories: The Impact of Human (vs. Robotic) Food Producer on Calorie Estimation" (2022). AMTP Proceedings 2022. 36.
https://digitalcommons.georgiasouthern.edu/amtp-proceedings_2022/36