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This study aims to report on an automatic deidentification system for labeling and obfuscating personally identifiable information (PII) in student-generated text.

The authors evaluate the performance of their deidentification system on two data sets of student-generated text. Each data set was human-annotated for PII. The authors evaluate using two approaches: per-token PII classification accuracy and a simulated reidentification attack design. In the reidentification attack, two reviewers attempted to recover student identities from the data after PII was obfuscated by the authors’ system. In both cases, results are reported in terms of recall and precision.

The authors’ deidentification system recalled 84% of student name tokens in their first data set (96% of full names). On the second data set, it achieved a recall of 74% for student name tokens (91% of full names) and 75% for all direct identifiers. After the second data set was obfuscated by the authors’ system, two reviewers attempted to recover the identities of students from the obfuscated data. They performed below chance, indicating that the obfuscated data presents a low identity disclosure risk.

The two data sets used in this study are not representative of all forms of student-generated text, so further work is needed to evaluate performance on more data.

This paper presents an open-source and automatic deidentification system appropriate for student-generated text with technical explanations and evaluations of performance.

Previous study on text deidentification has shown success in the medical domain. This paper develops on these approaches and applies them to text in the educational domain.

Reviews the sizing systems developed in several countries — the USA, Austria, England, Germany, Hungary, Japan and South Korea. A comparison of these systems shows that: the way of labelling garment sizes has varied from one sizing system to another; most of the sizing systems classified figure types by height and drop value (the difference between hip girth and bust girth measurements), and the way of classifying garments and the key dimensions of garment types in each system was slightly different. Recognizing the need for greater uniformity, the International Organization for Standardization (ISO) developed an international size labelling system. Many countries, including England, Japan, South Korea and Hungary, revised their size labelling systems by adopting the ISO system.

This paper aims to put forward a labelling system capable of reflecting the level of different Industry 4.0 (I4.0)features present in a manufacturing system and further propose a comparative index to collectively estimate and compare the system automation level.

Data for the empirical study were collected from interactions with the practising managers and experts. A relationship among the six I4.0 features is developed with fuzzy cognitive maps.

The paper proposed a simple and easy-to-understand labelling system for I4.0 systems, which indicates the automation level in each of six dimensions of any manufacturing system. The system is further strengthened by a proposed automation comparative index (ACI), which collectively reflects the automation level on a scale of “0” to “1”. Thus, the labelling system and parameter could help in comparing the level of automation in the manufacturing system and further decision-making.

Only seven industrial sectors are illustrated in the paper, but the proposed concept of the classification scheme and ACI find their applicability on a large spectrum of industries; thus, the concept can be extended to other industrial sectors. Furthermore, a threshold value of ACI is a differentiator between a I4.0 and other automated systems. Both aspects have the scope of further work.

The way and pace by which the industrial world takes forward the concept of I4.0, soon it will need a labelling system and a parameter to assess the automation level of any automated system. The scheme assesses the automation level present in a manufacturing system. It will also estimate the level of the presence of each of all six attributes of an I4.0 system. Both labelling system and ACI will be the practical tools in the hands of the practising managers to help compare, identify the thrust areas and make decisions accordingly.

To the best of the authors’ knowledge, this is the first study of its kind that proposed the labelling system and automation comparison index for I4.0 systems.

Distrust of conventional food supply systems impacts consumer food choice. This in turn has implications for consumer nutrition outcomes and acceptance of expert advice regarding food and health. The research exploring consumer trust is found across a broad range of research streams, and is not cohesive in topic or approach. The purpose of this paper is to synthesise the disparate literature exploring the interaction between food labelling and consumer trust to determine what is known, and gaps in knowledge regarding food labelling and consumer trust.

A systematic search of trust and food labelling literature was conducted, with study results synthesised and integrated. Studies were then critically analysed for the conceptualisation of the consumer, the label, and their interaction with a framework developed using social theories of trust.

In total, 27 studies were identified. It was found that not only is the current literature predominantly atheoretical, but the conceptualisation of labelling has been limited.

Further empirical research is needed to enable a more comprehensive understanding of the role food labelling plays in influencing consumer trust in food systems.

This research develops a conceptualisation of the dual roles food labelling may play in influencing consumer trust in food systems. It distinguishes between trust in food labelling itself, and the trust consumers develop in the food supply system through food labelling. The novel theoretical model and synthesis provide a foundation upon which future research may be conducted.

The purpose of this paper is to critically reflect on the effects that carbon labelling of food products will have on consumer purchasing behaviour and on reducing emissions of greenhouse gases.

The paper summarises the findings from research on organic food‐purchasing behaviour and discusses how this can be applied to the new field of carbon labelling of food. Two consumer behaviour studies specifically examining carbon labelling are also reviewed.

Although consumers have positive attitudes to preserving the environment, sales of organic products are low for several reasons: perceived high price, strong habits governing food purchases, perceived low availability, lack of marketing and information, lack of trust in the labelling system, and low perceived customer effectiveness. All these obstacles apply to the purchase of carbon labelled products and several are even greater for carbon‐labelled products, since these do not bring any personal benefits to the consumer, unlike the perceived case for organic products.

A carbon labelling scheme must be introduced carefully to avoid confusing the consumer. The goal of the carbon labelling system must be defined, and the label and labelling system designed and managed to meet that goal.

Lessons learned from the abundant research on purchasing behaviour regarding organic food are applied to the new field of carbon labelling for the first time. Fields in need of further research for the successful introduction of carbon labelling schemes are identified.

The purpose of this paper is to show that a new size labelling system based on the data gathered by [TC]² in the Size USA, Let's Size up America survey would better serve the female population than the system currently in use.

Based on previous research conducted on [TC]² data and on pants measurements in the Canadian market, a new labelling system is proposed where size information is provided with three specific body measurements along with a female silhouette pictogram.

The paper demonstrates that a size label showing three pants measurements: pants waist, approximate hips, and inseam length, accompanied by a silhouette identifying where these measures were taken, is highly predictive of fit.

The study was limited to lower body (pants) for female.

A change to such a size‐labelling system would allow the apparel industry to move towards mass customisation at minimal costs. It would be more effective for the apparel order givers and retailers, enabling them to target whichever market they wish yet convey the necessary fit information in a generally accepted format. This system would also be more efficient as it would reduce the consumer time spent in fit identification and merchandise returns, in the case of internet or catalogue sales. As a corollary, it would increase both consumer shopping experience satisfaction and industry profitability.

The study proposes a new labelling system.

This study sought to understand which food allergen labeling systems (non-directive, semi-directive, and directive) were attended to and preferred by 34 participants with food hypersensitivity and their perceived corporate social responsibility (CSR) and behavioral intention towards a restaurant that identifies food allergens on menus.

This study used an online survey with open-ended and ranking questions, combined with eye-tracking technology, to explore participants' visual attention and design preferences regarding four menus. This study utilized one-way repeated measures analysis of variance (RM-ANOVA) and heat maps to analyze participants' menu-reading behaviors. A content analysis of survey responses and a ranking analysis of menus were conducted to understand the reasons behind consumers' preferred menu designs.

The advisory statement was not much attended to. Participants identified food allergen information significantly quicker with the directive labeling system (icons) than the other two systems, implying they were eye-catching. Semi-directive labeling system (red text) has lower visit count and was more preferred than two other systems; each labeling system has its strengths and limitations. Participants viewed restaurants that disclosed food allergen information on menus as socially responsible, and they would revisit those restaurants in the future.

This study was one of the first to explore, through use of eye-tracking technology, which food allergen labeling systems were attended to by consumers with food hypersensitivity. The use of triangulation methods strengthened the credibility of the results. The study provided empirical data to restauranteurs in the US on the values of food allergen identification on restaurant menus, although it is voluntary.

The purpose of this paper is to present a detailed plan of research on the information architecture of digital library websites.

The research plan was prepared on the basis of a critical analysis of the scientific literature concerning the areas and criteria for the analysis and evaluation of the information architecture of digital resources. The evaluation criteria selected in individual areas of information architecture and the entire evaluation model were tested on the example of Europeana. The study proposes criteria for all areas of information architecture: service identity, organizational system, labeling system and navigation system.

The proposed research model containing areas and criteria for assessing usefulness from the point of view of information architecture may complement the methodology for assessing digital libraries. In a structured manner, it presents areas important for building good digital resources together with criteria for heuristic evaluation. This thesis is confirmed by a study conducted on the example of Europeana.

For a more precise assessment of quality, you can add to the proposed criteria related to the information architecture the criteria proposed by Nielsen or other authors. These include, e.g. help users recognize, diagnose and recover from errors, result relevance, consistency of terminology and specific action conventions and an appropriate visual presentation.

The model can be used to assess the quality of websites of various digital libraries.

The methodology of assessing the quality of digital libraries is in the stage of formation and development. Such studies can apply evaluation criteria prepared to analyze all kinds of information systems and most of all web pages. At the beginning of the 21st century, concepts of using information architecture principles to design and evaluate digital libraries’ usability began to take shape. However, no detailed criteria for evaluating digital libraries based on the principles of information architecture have been presented.

Web‐snippet clustering has recently attracted a lot of attention as a means to provide users with a succinct overview of relevant results compared with traditional search results. This paper seeks to research the building of a web‐snippet clustering system, based on a mixed clustering method.

This paper proposes a mixed clustering method to organise all returned snippets into a hierarchical tree. The method accomplishes two main tasks: one is to construct the cluster labels and the other is to build a hierarchical tree.

Five measures were used to measure the quality of clustering results. Based on the results of the experiments, it was concluded that the performance of the system is better than current commercial and academic systems.

A high performance system is presented, based on the clustering method. A divisive hierarchical clustering algorithm is also developed to organise all returned snippets into a hierarchical tree.

Moral aspects of food are gaining increased attention from scholars due to growing complexity of the food system. The foodservice system is a complex arrangement of stakeholders, yet has not benefited from similar scholarly attention on the moral facets. This gap is of significance given that the foodservice system has increased in importance with the larger proportion of food consumed in foodservice environments. This paper aims to focus on the foodservice system with the goal of applying moral perspectives associated with the theoretical discussion on the principles of food ethics.

Food ethics is described within the theoretical framework of three principles, namely, autonomy, justice and well-being. These ethical principles are reviewed in context of the foodservice system comprised of food distribution (supply chains), preparation (foodservice establishments) and consumption (consumer demand). The review also includes international perspectives on foodservice system ethics to assess relativism (versus universalism) of moral issues.

As the foodservice system increases in complexity, greater discussion is needed on the ethics of this system. This study observes that ignoring ethical principles can negatively impact the ability of consumers, businesses and communities to make informed choices, and on their well-being. Alternatively, a focus on understanding the role of food ethics can provide an anchor for research, practice and policy development to strengthen the foodservice system. While these moral principles are universal truths, they will require relative introspection globally, based on local experiences.

This paper presents a moral principle-based description of food ethics that incorporates the various components of the expanding foodservice system.