4,805 research outputs found

    Characterizing Information Diets of Social Media Users

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    With the widespread adoption of social media sites like Twitter and Facebook, there has been a shift in the way information is produced and consumed. Earlier, the only producers of information were traditional news organizations, which broadcast the same carefully-edited information to all consumers over mass media channels. Whereas, now, in online social media, any user can be a producer of information, and every user selects which other users she connects to, thereby choosing the information she consumes. Moreover, the personalized recommendations that most social media sites provide also contribute towards the information consumed by individual users. In this work, we define a concept of information diet -- which is the topical distribution of a given set of information items (e.g., tweets) -- to characterize the information produced and consumed by various types of users in the popular Twitter social media. At a high level, we find that (i) popular users mostly produce very specialized diets focusing on only a few topics; in fact, news organizations (e.g., NYTimes) produce much more focused diets on social media as compared to their mass media diets, (ii) most users' consumption diets are primarily focused towards one or two topics of their interest, and (iii) the personalized recommendations provided by Twitter help to mitigate some of the topical imbalances in the users' consumption diets, by adding information on diverse topics apart from the users' primary topics of interest.Comment: In Proceeding of International AAAI Conference on Web and Social Media (ICWSM), Oxford, UK, May 201

    Quantifying & characterizing information diets of social media users

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    An increasing number of people are relying on online social media platforms like Twitter and Facebook to consume news and information about the world around them. This change has led to a paradigm shift in the way news and information is exchanged in our society – from traditional mass media to online social media. With the changing environment, it’s essential to study the information consumption of social media users and to audit how automated algorithms (like search and recommendation systems) are modifying the information that social media users consume. In this thesis, we fulfill this high-level goal with a two-fold approach. First, we propose the concept of information diets as the composition of information produced or consumed. Next, we quantify the diversity and bias in the information diets that social media users consume via the three main consumption channels on social media platforms: (a) word of mouth channels that users curate for themselves by creating social links, (b) recommendations that platform providers give to the users, and (c) search systems that users use to find interesting information on these platforms. We measure the information diets of social media users along three different dimensions of topics, geographic sources, and political perspectives. Our work is aimed at making social media users aware of the potential biases in their consumed diets, and at encouraging the development of novel mechanisms for mitigating the effects of these biases.Immer mehr Menschen verwenden soziale Medien, z.B. Twitter und Facebook, als Quelle fĂŒr Nachrichten und Informationen aus ihrem Umfeld. Diese Entwicklung hat zu einem Paradigmenwechsel hinsichtlich der Art undWeise, wie Informationen und Nachrichten in unserer Gesellschaft ausgetauscht werden, gefĂŒhrt – weg von klassischen Massenmedien hin zu internetbasierten Sozialen Medien. Angesichts dieser verĂ€nderten (Informations-) Umwelt ist es von entscheidender Bedeutung, den Informationskonsum von Social Media-Nutzern zu untersuchen und zu prĂŒfen, wie automatisierte Algorithmen (z.B. Such- und Empfehlungssysteme) die Informationen verĂ€ndern, die Social Media- Nutzer aufnehmen. In der vorliegenden Arbeit wird diese Aufgabenstellung wie folgt angegangen: ZunĂ€chst wird das Konzept der “Information Diets” eingefĂŒhrt, das eine Zusammensetzung aus produzierten und konsumierten Social Media-Inhalten darstellt. Als nĂ€chstes werden die Vielfalt und die Verzerrung (der sogenannte “Bias”) der “Information Diets” quantifiziert die Social Media-Nutzer ĂŒber die drei hauptsĂ€chlichen Social Media- KanĂ€le konsumieren: (a) persönliche Empfehlungen und Auswahlen, die die Nutzer manuell pflegen und wodurch sie soziale Verbindungen (social links) erzeugen, (b) Empfehlungen, die dem Nutzer von der Social Media-Plattform bereitgestellt werden und (c) Suchsysteme der Plattform, die die Nutzer fĂŒr ihren Informationsbedarf verwenden. Die “Information Diets” der Social Media-Nutzer werden hierbei anhand der drei Dimensionen Themen, geographische Lage und politische Ansichten gemessen. Diese Arbeit zielt zum einen darauf ab, Social Media-Nutzer auf die möglichen Verzerrungen in ihrer “Information Diet” aufmerksam zu machen. Des Weiteren soll diese Arbeit auch dazu anregen, neuartige Mechanismen und Algorithmen zu entwickeln, um solche Verzerrungen abzuschwĂ€chen

    Optimizing the Recency-Relevancy Trade-off in Online News Recommendations

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    Analyzing the Language of Food on Social Media

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    We investigate the predictive power behind the language of food on social media. We collect a corpus of over three million food-related posts from Twitter and demonstrate that many latent population characteristics can be directly predicted from this data: overweight rate, diabetes rate, political leaning, and home geographical location of authors. For all tasks, our language-based models significantly outperform the majority-class baselines. Performance is further improved with more complex natural language processing, such as topic modeling. We analyze which textual features have most predictive power for these datasets, providing insight into the connections between the language of food, geographic locale, and community characteristics. Lastly, we design and implement an online system for real-time query and visualization of the dataset. Visualization tools, such as geo-referenced heatmaps, semantics-preserving wordclouds and temporal histograms, allow us to discover more complex, global patterns mirrored in the language of food.Comment: An extended abstract of this paper will appear in IEEE Big Data 201

    Insights from Machine-Learned Diet Success Prediction

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    To support people trying to lose weight and stay healthy, more and more fitness apps have sprung up including the ability to track both calories intake and expenditure. Users of such apps are part of a wider ``quantified self'' movement and many opt-in to publicly share their logged data. In this paper, we use public food diaries of more than 4,000 long-term active MyFitnessPal users to study the characteristics of a (un-)successful diet. Concretely, we train a machine learning model to predict repeatedly being over or under self-set daily calories goals and then look at which features contribute to the model's prediction. Our findings include both expected results, such as the token ``mcdonalds'' or the category ``dessert'' being indicative for being over the calories goal, but also less obvious ones such as the difference between pork and poultry concerning dieting success, or the use of the ``quick added calories'' functionality being indicative of over-shooting calorie-wise. This study also hints at the feasibility of using such data for more in-depth data mining, e.g., looking at the interaction between consumed foods such as mixing protein- and carbohydrate-rich foods. To the best of our knowledge, this is the first systematic study of public food diaries.Comment: Preprint of an article appearing at the Pacific Symposium on Biocomputing (PSB) 2016 in the Social Media Mining for Public Health Monitoring and Surveillance trac

    Scraping social media photos posted in Kenya and elsewhere to detect and analyze food types

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    Monitoring population-level changes in diet could be useful for education and for implementing interventions to improve health. Research has shown that data from social media sources can be used for monitoring dietary behavior. We propose a scrape-by-location methodology to create food image datasets from Instagram posts. We used it to collect 3.56 million images over a period of 20 days in March 2019. We also propose a scrape-by-keywords methodology and used it to scrape ∌30,000 images and their captions of 38 Kenyan food types. We publish two datasets of 104,000 and 8,174 image/caption pairs, respectively. With the first dataset, Kenya104K, we train a Kenyan Food Classifier, called KenyanFC, to distinguish Kenyan food from non-food images posted in Kenya. We used the second dataset, KenyanFood13, to train a classifier KenyanFTR, short for Kenyan Food Type Recognizer, to recognize 13 popular food types in Kenya. The KenyanFTR is a multimodal deep neural network that can identify 13 types of Kenyan foods using both images and their corresponding captions. Experiments show that the average top-1 accuracy of KenyanFC is 99% over 10,400 tested Instagram images and of KenyanFTR is 81% over 8,174 tested data points. Ablation studies show that three of the 13 food types are particularly difficult to categorize based on image content only and that adding analysis of captions to the image analysis yields a classifier that is 9 percent points more accurate than a classifier that relies only on images. Our food trend analysis revealed that cakes and roasted meats were the most popular foods in photographs on Instagram in Kenya in March 2019.Accepted manuscrip
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