Intelligent food planning

Published 7 February 2010

Jill Freyne, Shlomo Berkovsky

DOI10.1145/1719970.1720021

Citations225

TL;DR

This work focuses on the two initial dimensions of food recommendations: data capture and food-recipe relationships and presents a study into the suitability of varying recommender algorithms for the recommendation of recipes.

Abstract

As the obesity epidemic takes hold across the world many medical professionals are referring users to online systems aimed at educating and persuading users to alter their lifestyle. The challenge for many of these systems is to increase initial adoption and sustain participation for sufficient time to have real impact on the life of its users. In this work we present some preliminary investigation into the design of a recipe recommender, aimed at educating and sustaining user participation, which makes tailored recommendations of healthy recipes. We concentrate on the two initial dimensions of food recommendations: data capture and food-recipe relationships and present a study into the suitability of varying recommender algorithms for the recommendation of recipes.

Keywords

Computer ScienceMedicine

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