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Assessment of Social Transmission of Food Preferences Behaviors
Published on: January 25, 2018
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内容质量与社交媒体上的分享实践相比:对Twitter上的营养信息进行横截面分析
Cassandra H Ellis1,2, Peter Ho1, J Bernadette Moore1
1School of Food Science and Nutrition, University of Leeds, LeedsLS2 9JT, UK.
Public health nutrition
|April 10, 2025
概括
质量较差的营养文章更有可能在社交媒体上分享. 谨慎使用个人博客和公司的信息,因为这些来源往往提供质量差的营养建议.
科学领域:
- 营养科学 营养科学
- 信息科学 信息科学 信息科学
- 社交媒体分析 社交媒体分析
背景情况:
- 在线营养信息质量差异很大.
- 社交媒体平台是健康信息的主要来源.
- 评估在线营养内容的可靠性对于公共卫生至关重要.
研究的目的:
- 评估在社交媒体上分享的在线营养信息的质量.
- 为了确定文章质量是否与分享行为 (转发) 有关.
- 识别低质量的营养信息来源.
主要方法:
- 包含"营养"的推文是通过Twitter API (现在是X) 收集的.
- 通过URL共享的文章使用经过验证的在线质量评估工具 (OQAT) 进行评估.
- 质量被分为低,令人满意或高;根据转发状态和来源分析了差异.
主要成果:
- 评估了1005篇营养文章,个人博客和公司来源经常产生质量差.
- 质量较低的营养文章比质量更高的文章更容易被转发.
- 没有发现信息来源对整体质量的显著影响,但个人博客和公司等特定来源被确定为质量较差.
结论:
- 该研究强调了通过社交媒体分享放大质量较低的营养内容的趋势.
- 用户应对来自个人博客和公司网站的营养信息保持谨慎.
- 进一步研究质量评估和在线传播可靠的营养信息的有效方法是有必要的.
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