Health or thinness? A content analysis of dietary behaviors promoted by Filipino food blogs

Food blogging communities, which have been steadily increasing over the years, are significant sources of dietary behaviors. However, studies revealed that some food blogs do not promote healthy dietary behaviors. This study generally aimed to determine the textual and visual content of the top five Filipino food blogs. Overall findings of the study imply that the bloggers delivered information that was associated with greater internalization of the thin ideal, appearance comparison, weight dissatisfaction, and drive for thinness among readers. The content also has negative/guilt inducing messages about food which could mean that the recipes posted may have problematic nutritional content especially that most of the bloggers were just “foodies”, not nutrition experts. Although some entries were about health recipes, healthy eating choices, medical treatment and prevention, and exercising, which suggest that food blogs might promote healthy behaviors, this information has to be verified with experts. Filipino food blogs contain a variety of messages and information that may or may not promote healthy dietary behaviors. The results of this study could help provide awareness to those who get food and health-related information in the internet, specifically from the top Filipino food blogs.

Decision Support System for Restaurant Selection in Badung Regency with Geography Visualization

Decision Support System (DSS) is a system that can assist a person in making accurate decisions and on target. Many problems can be solved by using the DSS, which one is the selection of restaurants in Badung Region. There are several methods that can be used in building a DSS include Weighted Product (WP). WP is a method that the most widely used in solving problems with multiple criteria, such as DSS for selection of restaurants in Badung Region. This research uses the WP method for selection of restaurants in Badung Region. In determining the best choice of restaurants, there are several criterias that will use on taken the decisions, there are the quality of food, price, service, atmosphere, and distance. The value of each of these criteria derived from the reviews or ratings of other users, so these values are dynamic. User can freely set the value of the weight of each criterion to be compared in order to obtain the best results. The end result of this research is built a system that can help users to compare several restaurants that the results will be sorted from the best based on the results of the comparison weight that has been entere.

Comparison Analysis of Fuzzy AHP and AHP in Multiple-Decision Making Problem Using Statistic Approach

Analytic Hierarchy Process (AHP) is a robust approach for decision making under complex criteria. Decision makers express their opinions differently and arbitrarily, giving rise to uncertainty in the ranking of alternatives. Fuzzy AHP was then developed and applied under those circumstances to reduce the uncertainty. This paper generates a string of randomly simulated data to represent completely arbitrary triangle fuzzy number, and based on these data compare Fuzzy AHP with classical AHP in statistical manner. Then the paper conducts a series of SPSS linear regressions for this comparison with two critical factors: the pairwise comparison weight value of AHP and the fuzzy value range of Fuzzy AHP. The regression shows how these two factors affect the differences between the two approaches. Results indicate that the pairwise comparison weight value of AHP significantly influences the difference while the fuzzy value range does not. In general, Fuzzy AHP narrows the final weights between each criterion, but in some extreme situations, this conclusion does not exist any more.

Effects of Field-Dependency on Weight Comparisons

20 field-independent and 20 field-dependent Ss were selected on the basis of performance on the Rod-and-frame Test and were asked to estimate a comparison weight in the context of two different original weights. Visual cues were controlled. 10 Ss in each group estimated a heavier weight which was paired on 2 consecutive trials with 1 of 2 lighter weights and the remaining Ss estimated a lighter weight in the context of two heavier weights. The difference in estimates of the same comparison weights served as an indication of contextual influence. The field-dependent Ss, estimating lighter weights, were influenced by context to a significantly greater extent than the other groups. The field-dependency dimension may affect performance on a variety of different perceptual tasks.