CN110910988A - Diet recommendation method, device and equipment - Google Patents
Diet recommendation method, device and equipment Download PDFInfo
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- CN110910988A CN110910988A CN201911244472.0A CN201911244472A CN110910988A CN 110910988 A CN110910988 A CN 110910988A CN 201911244472 A CN201911244472 A CN 201911244472A CN 110910988 A CN110910988 A CN 110910988A
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- G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
- G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
- G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
- G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
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Abstract
The embodiment of the invention relates to the technical field of electronic information, and discloses a diet recommendation method, a diet recommendation device and diet recommendation equipment. The diet recommendation method comprises the following steps: acquiring the type of dishes and dish information of each type of dish; acquiring diet information of a user, wherein the diet information comprises diet cautionary items; calculating a recommended value of each dish according to the dish information of each dish and the diet cautionary items of the user; and recommending dishes to the user according to the recommended value. By the method, the embodiment of the invention can provide the user with the diet reference, and the diet reference can prevent the user from eating the food which is not beneficial to self health.
Description
Technical Field
The embodiment of the invention relates to the technical field of electronic information, in particular to a diet recommendation method, a diet recommendation device and diet recommendation equipment.
Background
With the improvement of living standard, people pay more and more attention to health, and diet as an indispensable part of people's daily life can produce great influence to health. If the diet is reasonable, the immunity of the human body can be improved, and the diseases can be prevented; improper diet can cause disease, even aggravation. However, the inventor finds out in the process of implementing the invention that: at present, the diet of a user is lack of diet reference, the randomness is strong, and the user can easily eat food which is not beneficial to self health, so that the body discomfort is caused.
Disclosure of Invention
The embodiment of the invention aims to provide a diet recommendation method, a diet recommendation device and diet recommendation equipment, which can provide a diet reference for a user, wherein the diet reference can prevent the user from eating foods which are not beneficial to self health.
In order to solve the above technical problem, one technical solution adopted by the embodiments of the present invention is: provided is a diet recommendation method including:
acquiring the type of dishes and dish information of each type of dish;
acquiring diet information of a user, wherein the diet information comprises diet cautionary items;
calculating a recommended value of each dish according to the dish information of each dish and the diet cautionary items of the user;
and recommending dishes to the user according to the recommended value.
Optionally, the dish information includes: the number of dishes and the dish food materials; then the process of the first step is carried out,
the calculating the recommended value of each dish according to the dish information of each dish and the dietary cautions of the user specifically comprises:
determining the suitability of each dish according to the dish food material of each dish and the dietary cautionary matters of the user;
and calculating the recommended value of each dish according to the suitability of each dish and the quantity of each dish.
Optionally, the dietary notes comprise: the food material taking method comprises the following steps of taking a proper food material, an available food material, a cautious food material and a contraindicated food material, wherein the proper food material corresponds to a first preset suitability degree, the available food material corresponds to a second preset suitability degree, the cautious food material corresponds to a third preset suitability degree, and the contraindicated food material corresponds to a fourth preset suitability degree; then the process of the first step is carried out,
determining the suitability of the dish according to the dish food material of the dish and the diet cautionary items of the user, which specifically comprises the following steps:
determining whether the food material for the cuisine comprises the food material for the taboo;
if the dish food materials comprise the food materials with the taboo function, determining the fourth preset suitability as the suitability of the dish;
if the dish food material does not contain the contra-use food material, determining whether the dish food material contains the cautious food material;
if the food materials for the dish contain the food materials for cautious use, determining the third preset suitability as the suitability of the dish;
if the cautious food material is not contained in the dish food material, determining whether the suitable food material is contained in the dish food material;
if the dish food materials comprise the edible materials, determining the first preset suitability as the suitability of the dish;
and if the edible material suitable for the dish is not contained in the dish edible material, determining the second preset suitability as the suitability of the dish.
Optionally, the diet information further comprises: recording the diet; then the process of the first step is carried out,
the method further comprises the following steps:
determining a recommendation index of each dish according to the diet record of the user; then the process of the first step is carried out,
the calculating the recommended value of each dish according to the suitability of each dish and the quantity of each dish specifically comprises:
and calculating the recommended value of each dish according to the suitability of each dish, the quantity of each dish and the recommended index of each dish.
Optionally, the determining the recommendation index of each dish according to the diet record of the user specifically includes:
counting the eating times of each dish within a preset time according to the diet record of the user;
and determining the recommendation index of each dish according to the eating times of each dish.
Optionally, according to the number of eating times of the dish, the formula for determining the recommended index of the dish is as follows:
wherein Hty (N) is the recommendation index of a single dish,
the number of eating times of a single dish in a preset time is shown, N-i is a time interval, and N is the preset time.
Optionally, the formula for calculating the recommended value of the dish according to the suitability of the dish, the quantity of the dish and the recommendation index of the dish is as follows:
S＝R*D*Hty(N)；
wherein S is the recommended value of a single dish, R is the quantity of the single dish, D is the suitability of the single dish, and Hty (N) is the recommendation index of the single dish.
Optionally, the recommending dishes to the user according to the recommended value specifically includes:
and recommending dishes to the user according to the sequence of the recommended value from high to low.
Optionally, before the step of recommending dishes to the user in the order from high to low of the recommendation value, the method further includes:
and filtering dishes of which the recommended value is smaller than a preset recommended threshold value.
In order to solve the above technical problem, another technical solution adopted in the embodiments of the present invention is: provided is a diet recommending apparatus including:
the acquisition module is used for acquiring the type of dishes and the dish information of each type of dishes; and the number of the first and second groups,
the system comprises a server and a server, wherein the server is used for acquiring diet information of a user, and the diet information comprises diet notes;
the calculation module is used for calculating the recommended value of each dish according to the dish information of each dish and the diet notice of the user;
and the recommending module is used for recommending dishes to the user according to the recommending value.
In order to solve the above technical problem, another technical solution adopted in the embodiments of the present invention is: there is provided a diet recommending apparatus including:
at least one processor, and,
a memory communicatively coupled to the at least one processor; wherein the memory stores instructions executable by the at least one processor to enable the at least one processor to perform a diet recommendation method as described above.
In order to solve the above technical problem, another technical solution adopted in the embodiments of the present invention is: there is provided a computer program product comprising program code which, when run on an electronic device, causes the diet recommendation device to perform a diet recommendation method as described above.
The embodiment of the invention has the beneficial effects that: different from the prior art, embodiments of the present invention provide a diet recommendation method, apparatus and device, in which after a recommendation value of each dish is calculated by obtaining dish information of each dish and diet precautions of a user, the dish is recommended to the user according to the recommendation value, so that the user has a diet reference during diet, and since the recommendation value is related to the diet precautions of the user, the recommended diet reference can prevent the user from eating food which is not good for self health, so that the user can conveniently realize healthy diet.
Drawings
One or more embodiments are illustrated by way of example in the accompanying drawings, which correspond to the figures in which like reference numerals refer to similar elements and which are not to scale unless otherwise specified.
FIG. 1 is a schematic diagram of an implementation environment provided by an embodiment of the invention;
FIG. 2 is a schematic flow chart of a diet recommendation method according to an embodiment of the present invention;
FIG. 3 is a schematic structural diagram of a diet recommending apparatus according to an embodiment of the present invention;
FIG. 4 is a schematic diagram of a diet recommending apparatus according to another embodiment of the present invention;
fig. 5 is a schematic hardware structure diagram of a diet recommending apparatus according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for descriptive purposes only.
In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The invention provides a diet recommending method and a diet recommending device, which are applied to diet recommending equipment, so that the diet recommending equipment can provide diet reference for a user, and when the user eats according to the diet reference, the situation that food which is not beneficial to self health is eaten can be avoided, and healthy diet is realized.
Wherein, the diet recommending device can be arranged in places such as enterprises, schools, communities and nursing homes which are provided with canteens. When the diet recommending device is arranged in the enterprise, the diet recommending device can provide diet reference for staff in the enterprise; when the diet recommending device is arranged in a school, the diet recommending device can provide diet reference for teachers and students in the school; when the diet recommending device is arranged in a community, the diet recommending device can provide diet reference for residents in the community; when the diet recommending apparatus is set in a nursing home, the diet recommending apparatus can provide diet reference to the elderly in hospital.
The present invention will be specifically described below by taking an example in which the diet recommending apparatus is provided in an enterprise equipped with a dining hall.
Referring to fig. 1, a schematic structural diagram of an implementation environment according to various embodiments of the present invention is shown, where the implementation environment includes: the food recommending device 400 is in communication connection with the mobile terminal 100, the mobile terminal 200 and the mobile terminal 300 through a wired network or a wireless network respectively. Wireless networks include, but are not limited to: WiFi, Bluetooth, ZigBee, etc.
Specifically, the mobile terminals 100, 200, and 300 may be communication-enabled electronic devices such as a smart phone, a tablet computer, and a smart watch. The types of the mobile terminal 100, the mobile terminal 200, and the mobile terminal 300 may be the same or different. When the types of the mobile terminal 100, the mobile terminal 200, and the mobile terminal 300 are different, they can be combined in any manner and are not particularly limited herein. Such as: the mobile terminal 100, the mobile terminal 200, and the mobile terminal 300 may all be smart phones; or, the mobile terminal 100 is a smart phone, the mobile terminal 200 is a tablet computer, and the mobile terminal 300 is a smart watch; alternatively, the mobile terminals 100 and 200 are smartphones, and the mobile terminal 300 is a smartwatch or the like.
The mobile terminal 100, the mobile terminal 200, and the mobile terminal 300 are mobile terminals of different users, such as: mobile terminal 100 is a mobile terminal of user a, mobile terminal 200 is a mobile terminal of user B, and mobile terminal 300 is a mobile terminal of user C. It is understood that, in the embodiment of the present invention, the user is an employee of an enterprise.
Different users can browse the type of the dishes provided by the dish provider on the current day and the dish information of each dish according to respective mobile terminals, and can perform ordering operation. Such as: the user A can browse the types of dishes provided by the dish provider on the current day and the dish information of each dish through the mobile terminal 100, and can perform ordering operation on the mobile terminal 100; the user B can browse the dish types and the dish information of each dish provided by the dish provider on the current day through the mobile terminal 200 and can perform ordering operation on the mobile terminal 200; the user C can browse the kind of dishes provided by the dish provider on the current day and the dish information of each dish through the mobile terminal 300, and can perform an ordering operation on the mobile terminal 300. It can be understood that, when different users browse the types of dishes and the dish information of each type of dish provided by the dish provider on the day at the same time, the browsed types of dishes and the dish information of each type of dish are the same. The dish information comprises the number of dishes and dish food materials.
After different users perform ordering operation according to their respective mobile terminals, each mobile terminal generates an ordering record of each user, and each mobile terminal can send the generated ordering record to the diet recommendation device 400 and store the ordering record as the ordering record of each user. The order record is the record of the dishes ordered by the user.
For example: after the user A performs the ordering operation on the mobile terminal 100, the mobile terminal 100 generates an ordering record, and sends the generated ordering record to the diet recommending device 400 to be stored as the ordering record of the user A; after the user B performs the ordering operation on the mobile terminal 200, the mobile terminal 200 generates an ordering record, and sends the generated ordering record to the diet recommending device 400 to be stored as the ordering record of the user B; when the user C performs the order placing operation on the mobile terminal 300, the mobile terminal 300 generates an order placing record, and transmits the generated order placing record to the diet recommending apparatus 400 to be stored as the order placing record of the user C.
It can be understood that the number of dishes provided by the mobile terminal to each dish browsed by the user may change in real time as the ordering operation of the user occurs.
Further, each mobile terminal is also configured to display the dishes recommended by the diet recommending apparatus 400 to each user. Such as: when the diet recommending apparatus 400 recommends dishes to the user a, the mobile terminal 100 displays the dishes recommended by the diet recommending apparatus 400 to the user a; when the diet recommending apparatus 400 recommends dishes to the user B, the mobile terminal 200 displays the dishes recommended by the diet recommending apparatus 400 to the user B; when the diet recommending apparatus 400 recommends dishes to the user C, the mobile terminal 300 displays the dishes recommended by the diet recommending apparatus 400 to the user C.
The diet recommending apparatus 400 is an electronic apparatus provided with an interaction unit, which is capable of interacting with the dish provider through the interaction unit. The interaction unit may be a touch screen or a combination of a display and a keyboard. It is understood that, in the embodiment of the present invention, the dish provider is an enterprise canteen.
Specifically, the dish provider can enter, through the interaction unit, the kind of dishes provided on the day and dish information of each dish, including the number of dishes and the dish material, into the diet recommendation device 400 on the day the dishes are provided.
After the type of the dish and the dish information of each kind of dish provided by the dish provider on the current day are entered into the diet recommendation device 400, the diet recommendation device 400 stores the type of the dish and the dish information of each kind of dish provided by the dish provider on the current day, and at this time, the diet recommendation device 400 can synchronize the stored type of the dish and the dish information of each kind of dish to each mobile terminal in communication connection.
It can be understood that the number of each dish stored in the diet recommending apparatus 400 is updated in real time along with the ordering operation of the user, so that the number of each dish displayed by the mobile terminal is updated synchronously. Of course, in some embodiments, if the diet recommending apparatus 400 is connected to the selling apparatus, the number of dishes of each dish stored in the diet recommending apparatus 400 is updated in real time along with the sales record of the selling apparatus.
The diet recommending apparatus 400 also stores basic information and diet information of all users. It is to be understood that in embodiments of the present invention, all users, i.e., all employees of the enterprise.
Wherein, the basic information includes but is not limited to: name, mobile terminal MAC code, contact address, etc.
Since the MAC code of each mobile terminal has uniqueness, the diet recommendation device 400 can identify the mobile terminal corresponding to the user according to the MAC code of the mobile terminal of the user, and conversely, the diet recommendation device 400 can also identify the user corresponding to the mobile terminal according to the MAC code of the mobile terminal.
Dietary information includes, but is not limited to: dietary notes and dietary notes, etc.
Wherein the dietary notes include, but are not limited to: the food materials are preferably used, can be used with caution and can not be used.
Based on this, the diet recommending apparatus 400 further stores a corresponding relationship table between the diet cautionary items and the preset appropriateness, specifically, the edible material should be used for the first preset appropriateness, the edible material should be used for the second preset appropriateness, the edible material should be used with caution for the third preset appropriateness, the edible material should be avoided for the fourth preset appropriateness, and the first preset appropriateness > the second preset appropriateness > the third preset appropriateness > the fourth preset appropriateness.
The diet record of each user can be determined according to the order record sent by the mobile terminal corresponding to each user.
Further, the diet recommending apparatus 400 can execute the diet recommending method provided by the embodiment of the present invention to recommend dishes to the respective users.
Specifically, after the dish provider inputs the type of dishes provided on the day and the dish information of each dish in the diet recommendation device 400, if the diet recommendation device 400 recommends dishes to the user a, the diet recommendation device 400 acquires the type of dishes and the dish information of each dish, acquires the diet notice of the user a, calculates the recommendation value of each dish to the user a according to the dish information of each dish and the diet notice of the user a, and then transmits recommendation information to the mobile terminal 100 of the user a according to the recommendation value to realize recommending dishes to the user a; if the diet recommending device 400 recommends dishes to the user B, the diet recommending device 400 acquires the dish types and the dish information of each dish, acquires the diet notice of the user B, calculates the recommended value of each dish to the user B according to the dish information of each dish and the diet notice of the user B, and then sends the recommendation information to the mobile terminal 200 of the user B according to the recommended value to realize the dish recommendation to the user B; if the diet recommending device 400 recommends dishes to the user C, the diet recommending device 400 acquires the dish types and the dish information of each dish, acquires the diet notes of the user C, calculates the recommended value of each dish to the user C according to the dish information of each dish and the diet notes of the user C, and then sends the recommendation information to the mobile terminal 300 of the user C according to the recommended value to realize the dish recommendation to the user C. When the user a, the user B, and the user C eat according to the dishes recommended by the diet recommendation device 400, it is possible to avoid eating foods that are not good for their own health, and to realize healthy diet.
In some embodiments, the diet recommending apparatus 400 updates the dishes recommended to the user in real time, after the number of dishes of each dish stored in the diet recommending apparatus 400 is updated in real time as the user places an order.
It should be noted that the diet recommendation method provided in the embodiment of the present invention may be further extended to other suitable implementation environments, and is not limited to the implementation environment shown in fig. 1. Although only three mobile terminals (mobile terminal 100, mobile terminal 200, and mobile terminal 300) and three corresponding users (user a, user B, and user C), one diet recommendation device 400 and one corresponding dish provider are shown in fig. 1, it will be understood by those skilled in the art that in practical application, the application environment may include any number of mobile terminals and diet recommendation devices, and further include a corresponding number of users and dish providers.
Further, please refer to fig. 2, which is a flowchart illustrating a diet recommendation method according to an embodiment of the present invention, the diet recommendation method is executed by the diet recommendation apparatus 400, and is used for providing a diet reference to a user to facilitate the user to implement a healthy diet.
Specifically, the diet recommendation method comprises the following steps:
s100: and acquiring the type of the dishes and dish information of each dish.
In the embodiment of the invention, the dish types are all the dish types provided by the dish provider on the current day. For example, all dishes offered by the dish provider on the current day include dish a, dish B, and dish C, and the dish type includes dish a, dish B, and dish C.
The dish type provided by the dish provider every day can be the same or different. For example, the types of dishes provided by the dish provider on the current day include dish a, dish B, and dish C, and the types of dishes provided by the dish provider on the following day may include dish a, dish B, and dish C, or may include only dish a and dish D.
The dish information comprises the number of dishes and dish food materials, wherein the number of the dishes is the current number of the dishes, and the dish food materials are the constituent food materials of the dishes.
The number of the dishes of each dish may be the same or different, and the number of the dishes of each dish may change in real time along with the ordering operation of the user.
The dish food materials of each dish are different and are only related to the dish type, and the dish food materials cannot be changed as long as the dish type is not changed, so that the dish food materials of each dish can be determined according to the dish type of each dish. The dish food materials comprise side dishes and seasonings, for example, the dish food materials of dish A comprise side dish A1, side dish A2 and seasoning A1; the dish food material of dish B comprises side dish B1, side dish B2, side dish B3, seasoning B1 and seasoning B2; the dish food material of dish C comprises side dish C1 and seasoning C1; the dish food material of dish D includes side dish D1 and side dish D2.
Since the dish provider can record the type of dishes provided every day and the dish information of each type of dishes into the diet recommending device, the diet recommending device can acquire the type of dishes and the dish information of each type of dishes from the local memory.
When the dish type includes dish a, dish B, and dish C, the dish information of each dish is acquired, that is, the number of dishes and the dish material of dish a, the number of dishes and the dish material of dish B, and the number of dishes and the dish material of dish C are acquired.
S200: the method comprises the steps of obtaining diet information of a user, wherein the diet information comprises diet attentions.
In the embodiment of the invention, the diet information of the user is the diet information of any one user stored in the diet recommending device. For example, when diet information of a user a, a user B, and a user C is stored in the diet recommendation device, if the diet recommendation device is to recommend dishes to the user a, diet information of the user a is obtained, where the diet information of the user a includes diet cautionary items of the user a; if the diet recommending equipment is to recommend dishes to the user B, acquiring diet information of the user B, wherein the diet information of the user B comprises diet cautionary matters of the user B; if the diet recommending device is to recommend dishes to the user C, diet information of the user C is obtained, and the diet information of the user C comprises diet cautionary matters of the user C.
It can be understood that the diet information of each user is different, and the dish recommendation is performed by acquiring the diet information of the user, so that the recommended dish can meet the individual requirements of the user.
Specifically, the diet information includes diet notes.
Wherein the dietary cautions include edible materials, usable edible materials, cautious edible materials and prohibited edible materials. The edible material is suitable for the user, and the health is benefited after the user eats the edible material; the available food materials are food materials which can be eaten by users, but the users can eat the available food materials without being beneficial to health or harmful to health; cautious food materials are food materials which may be harmful to health after being eaten by a user; the food prohibited materials are materials that the user can not eat at all.
It can be understood that, since the dietary cautionary items include edible material suitable for use, edible material available for use, edible material cautionary used and edible material prohibited, dishes suitable for the user can be recommended to the user through the dietary cautionary items, and the user is prevented from eating foods unfavorable for self health.
In an embodiment of the invention, the diet recommending device can acquire the diet information of the user from the local memory.
S300: and calculating the recommended value of each dish according to the dish information of each dish and the diet cautionary items of the user.
In the embodiment of the invention, the recommended value represents the recommended degree of the dishes, the higher the recommended value is, the more suitable the dishes are recommended to the user, and the lower the recommended value is, the less suitable the dishes are recommended to the user.
Since the dish information includes the number of dishes and the dish food materials, the calculation of the recommended value of each dish according to the dish information of each dish and the diet cautionary items of the user specifically includes:
determining the suitability of each dish according to the dish food material of each dish and the diet cautionary items of the user; and calculating the recommended value of each dish according to the suitability of each dish and the quantity of each dish.
For example, when the dish type includes dish a, dish B, and dish C, the suitability of dish a is determined according to the dish material of dish a and the dietary cautions of the user; calculating a recommended value of the dish A according to the suitability of the dish A and the quantity of the dish A; then, determining the suitability of the dish B according to the dish food material of the dish B and the diet cautionary items of the user; calculating a recommended value of the dish B according to the suitability of the dish B and the quantity of the dish B; then, determining the suitability of the dish C according to the dish food material of the dish C and the diet cautionary items of the user; and calculating the recommended value of the dish C according to the suitability of the dish C and the quantity of the dish C to obtain the recommended value of each dish.
In some embodiments, determining the suitability of each dish according to the dish material of each dish and the dietary cautionary items of the user specifically includes: and executing the step of determining the suitability of the dish according to the dish food material of the dish and the diet cautionary items of the user on each dish.
For example, when the dish type includes dish a, dish B, and dish C, the suitability of dish a is determined according to the dish material of dish a and the dietary cautions of the user; then, determining the suitability of the dish B according to the dish food material of the dish B and the diet cautionary items of the user; then, the suitability of the dish C is determined according to the dish materials of the dish C and the diet cautionary items of the user.
The food materials suitable for use, available food materials, cautious food materials and food materials prohibited for use have different degrees of suitability for users, so a corresponding relation table of diet cautionary items and preset degrees of suitability is established in advance. In the correspondence table between the dietary cautionary items and the predetermined suitability, the edible material is preferably used for a first predetermined suitability, the edible material is used for a second predetermined suitability, the edible material is cautiously used for a third predetermined suitability, the edible material is contraindicated for a fourth predetermined suitability, and the first predetermined suitability > the second predetermined suitability > the third predetermined suitability > the fourth predetermined suitability. Preferably, the first predetermined degree of suitability is 50, the second predetermined degree of suitability is 30, the third predetermined degree of suitability is 10, and the fourth predetermined degree of suitability is 0.
Based on the above, determining the suitability of the dish according to the dish food material of the dish and the dietary cautions of the user specifically comprises:
determining whether the dish food materials contain the food materials which are prohibited to use;
if the dish food materials comprise the food materials with the taboo taste, determining the fourth preset suitability as the suitability of the dish, and if the food materials with the taboo taste are not contained in the dish food materials, determining whether the food materials with the taboo taste are contained in the dish food materials;
if the cautious food material is contained in the dish food materials, determining the third preset suitability as the suitability of the dish, and if the cautious food material is not contained in the dish food materials, determining whether the suitable food material is contained in the dish food materials;
if the dish food materials comprise the edible food materials, the first preset suitability degree is determined as the suitability degree of the dish, and if the dish food materials do not comprise the edible food materials, the second preset suitability degree is determined as the suitability degree of the dish.
At this time, determining the suitability of the dish a according to the dish material of the dish a and the dietary cautions of the user specifically includes: determining whether the dish food materials of the dish A contain the prohibited food materials of the user, if so, determining the fourth preset suitability as the suitability of the dish A, if not, determining whether the dish food materials of the dish A contain the carelessness food materials of the user, if so, determining the third preset suitability as the suitability of the dish A, if not, determining whether the dish food materials of the dish A contain the proper food materials of the user, if so, determining the first preset suitability as the suitability of the dish A, and if not, determining the second preset suitability as the suitability of the dish A.
Determining the suitability of the dish B according to the dish food material of the dish B and the diet cautionary items of the user, and specifically comprising the following steps: determining whether the dish food material of the dish B contains the prohibited food material of the user, if so, determining the fourth preset suitability as the suitability of the dish B, if not, determining whether the dish food material of the dish B contains the carelessness food material of the user, if so, determining the third preset suitability as the suitability of the dish B, if not, determining whether the dish food material of the dish B contains the proper food material of the user, if so, determining the first preset suitability as the suitability of the dish B, and if not, determining the second preset suitability as the suitability of the dish B.
Determining the suitability of the dish C according to the dish food material of the dish C and the diet cautionary items of the user, and specifically comprising the following steps: determining whether the dish food material of the dish C contains the food material prohibited by the user, if so, determining the fourth preset suitability as the suitability of the dish C, if not, determining whether the dish food material of the dish C contains the food material cautious by the user, if so, determining the third preset suitability as the suitability of the dish C, if not, determining whether the dish food material of the dish C contains the food material cautious by the user, if so, determining the first preset suitability as the suitability of the dish C, and if not, determining the second preset suitability as the suitability of the dish C.
Taking the example that the diet recommending device recommends dishes to the user a, at this time, the suitability of the dish a is determined according to the dish food material of the dish a and the diet cautionary items of the user, which specifically includes: determining whether the dish food materials of the dish A contain the prohibited food materials of the user A, if so, determining the fourth preset suitability as the suitability of the dish A, if not, determining whether the dish food materials of the dish A contain the careless food materials of the user A, if so, determining the third preset suitability as the suitability of the dish A, if not, determining whether the dish food materials of the dish A contain the proper food materials of the user A, if so, determining the first preset suitability as the suitability of the dish A, and if not, determining the second preset suitability as the suitability of the dish A. When the dish food materials of dish a include side dish a1, side dish a2 and seasoning a1, assuming that the contra-serving food material of user a includes side dish a1 and the contra-serving food material includes side dish a2, it can be determined that the contra-serving food material is included in the dish food materials of dish a, and the fourth preset suitability is determined as the suitability of the dish; assuming that the available food materials of the user a include the side dish a1, it can be determined that the dish material of the dish a does not include the prohibited food material, does not include the cautious food material, and does not include the suitable food material, and the second preset suitability is determined as the suitability of the dish a.
In some embodiments, calculating the recommended value of each dish according to the suitability of each dish and the number of dishes for each dish specifically includes: the step of "calculating a recommended value of a dish according to the suitability of the dish and the number of dishes of the dish" is performed for each dish.
The formula for calculating the recommended value of the dishes according to the suitability of the dishes and the quantity of the dishes is as follows:
S＝R*D；
wherein S is the recommended value of a single dish, R is the quantity of the single dish, and D is the suitability of the single dish.
It is understood that the higher the number of dishes and the suitability of the dishes, the greater the recommended value of the dishes.
S400: and recommending dishes to the user according to the recommended value.
Since the dishes are recommended to the user more appropriately as the recommended value is higher, in the embodiment of the present invention, the dishes are recommended to the user in the order of the recommended value from high to low. For example, assume that the recommended value of dish a > the recommended value of dish B > the recommended value of dish C, and at this time, if dish is recommended to the user, dish a is located at the first position of the recommendation list, dish B is located at the second position of the recommendation list, and dish C is located at the third position of the recommendation list.
In some embodiments, if the dish with the largest recommended value still contains the cautious food material, the cautious food material is marked when the dish is recommended to the user.
In some embodiments, in order to avoid that the dish materials which are not beneficial to the health of the user exist in the recommended dishes, dishes with the recommended values smaller than a preset recommended threshold value are filtered before the dishes are recommended to the user according to the sequence from high to low of the recommended values.
The method comprises the steps that a preset recommendation threshold value is a critical recommendation value when dishes with dish food materials which are not beneficial to the health of a user exist, and when the recommendation value of the dishes is smaller than the preset recommendation threshold value, the dishes with the dish food materials which are not beneficial to the health of the user exist in the dishes, and the dishes need to be filtered; when the recommended value of the dish is larger than the preset recommended threshold value, the dish does not have dish food materials which are not beneficial to the health of the user, and the dish does not need to be filtered. The preset recommended threshold can be determined empirically.
Further, in some embodiments, the diet information further comprises: and a diet record which records the dishes consumed by the user and the time for consuming the dishes, and the eating habits of the user can be determined according to the diet record.
Based on the above, in order to optimize the fineness of dish recommendation, in the process of calculating the recommendation value of each dish according to the dish information of each dish and the diet cautionary matters of the user, the recommendation index of each dish is also determined according to the diet record of the user.
Determining a recommendation index of each dish according to the diet record of the user, which specifically comprises the following steps: and according to the diet record of the user, after the number of eating times of each dish in a preset time is counted, determining the recommendation index of each dish according to the number of eating times of each dish.
For example, when the dish type includes dish a, dish B and dish C, counting the number of eating times of dish a, the number of eating times of dish B and the number of eating times of dish C within a preset time according to the diet record of the user, and then determining the recommendation index of dish a according to the number of eating times of dish a; determining the recommendation index of the dish B according to the eating times of the dish B; and determining the recommendation index of the dish C according to the eating times of the dish C.
Wherein the preset time is the longest time interval, and the preset time is used for determining the extraction range of the diet record. For example, when the preset time is 5 days, the diet records within 5 days from the current time are extracted.
Since the diet record of the user comprises dishes eaten by the user and the time for eating the dishes, when the eating times of each dish in the preset time are counted according to the diet record of the user, the diet record with the time interval between the time for eating the dishes and the current time being less than the preset time is determined as a reference diet record, and then the eating times of each dish are counted in the determined reference diet record.
At this time, according to the diet record of the user, the number of eating times of the dish a, the number of eating times of the dish B and the number of eating times of the dish C within the preset time are counted, and the method specifically comprises the following steps: and after determining the diet record with the time interval between the time for eating the dish and the current time smaller than the preset time as a reference diet record, counting the eating times of the dish A, the eating times of the dish B and the eating times of the dish C in the determined reference diet record.
For example, in the determined reference diet record, the time interval between the time of eating the dishes and the current time includes T1, T2, T3, and when the time interval is T1, the dish eaten by the user is dish a; when the time interval is T2, the dish eaten by the user is dish C; when the time interval is T3, the dish consumed by the user is dish a. At this time, when the number of eating times of the dish a is counted in the determined reference diet record, the number of eating times of the dish a is 2; the number of eating times of dish B is 0 when the number of eating times of dish B is counted in the determined reference diet record, and the number of eating times of dish C is 1 when the number of eating times of dish C is counted in the determined reference diet record.
In some embodiments, the number of servings consumed for a single serving within a predetermined time is
Wherein N is a preset time, N-i is a time interval, and sgn (N-i) is used for determining whether the statistical single dish is contained in the reference diet record when the time interval is N-i. For example, when the number of times of eating of dish a is counted in the specified reference diet record, sgn (N-i) becomes 1 if the reference diet record contains dish a at time intervals of N-i, and sgn (N-i) becomes 0 if the reference diet record does not contain dish a at time intervals of N-i.
Further, according to the number of eating times of each dish, determining a recommendation index of each dish, specifically comprising: the step of determining the recommendation index of the dish according to the number of times the dish is eaten is performed for each dish.
The eating times of a single dish in a preset time are as follows
Therefore, according to the number of times the dish is eaten, the formula for determining the recommended index of the dish is as follows:
wherein Hty (N) is the recommendation index of a single dish, N is the preset time, N-i is the time interval,
the number of eating times of a single dish in a preset time is shown.
It can be understood that the more the dishes are eaten within the preset time, the lower the recommendation index of the dishes to balance the diet of the user.
After the recommendation index of each dish is determined, a recommendation value of each dish is calculated according to the suitability of each dish, the number of dishes of each dish and the recommendation index of each dish.
The calculating the recommended value of each dish according to the suitability of each dish, the quantity of each dish and the recommended index of each dish specifically comprises the following steps: the step of calculating the recommended value of the dish according to the suitability of the dish, the number of dishes of the dish, and the recommended index of the dish is performed for each dish.
The formula for calculating the recommended value of the dishes according to the suitability of the dishes, the quantity of the dishes and the recommended index of the dishes is as follows:
S＝R*D*Hty(N)；
wherein S is the recommended value of a single dish, R is the quantity of the single dish, D is the suitability of the single dish, and Hty (N) is the recommendation index of the single dish.
It is understood that the higher the number of dishes, the suitability, and the recommendation index of the dish, the larger the recommendation value of the dish.
In the above embodiment of the present invention, after the recommended value of each dish is calculated by obtaining the dish information of each dish and the food and drink attention of the user, the dish is recommended to the user according to the recommended value, so that the user has a food and drink reference when eating and drinking, and because the recommended value is related to the food and drink attention of the user, the recommended food and drink reference can prevent the user from eating food which is not beneficial to self health, so that the user can conveniently realize healthy diet.
Further, please refer to fig. 3, which is a schematic structural diagram of a diet recommending apparatus according to an embodiment of the present invention, wherein functions of the modules of the diet recommending apparatus are executed by the diet recommending device 400, so as to provide a diet reference to a user, so as to facilitate the user to implement a healthy diet.
It is noted that, as used in the embodiments of the present invention, the term "module" is a combination of software and/or hardware that can implement a predetermined function. Although the means described in the following embodiments may be implemented in software, an implementation in hardware or a combination of software and hardware is also conceivable.
Specifically, the diet recommending apparatus includes:
the acquisition module 10 is used for acquiring the type of dishes and the dish information of each type of dish; and the number of the first and second groups,
the system is used for acquiring diet information of a user, wherein the diet information comprises diet notes;
the calculation module 20 is configured to calculate a recommended value of each dish according to the dish information of each dish and the diet cautionary items of the user;
and the recommending module 30 is used for recommending dishes to the user according to the recommending value.
In some embodiments, the dish information includes: the number of dishes and the dish food materials; then the process of the first step is carried out,
the calculation module 20 is specifically configured to:
determining the suitability of each dish according to the dish food material of each dish and the diet cautionary items of the user;
and calculating the recommended value of each dish according to the suitability of each dish and the quantity of each dish.
In some embodiments, the dietary precautions include: preferably, the edible materials are used, the available edible materials are used, the cautionary edible materials are used and the contraindicated edible materials are used, the first preset suitability degree corresponds to the edible materials, the second preset suitability degree corresponds to the edible materials, the third preset suitability degree corresponds to the cautionary edible materials, and the fourth preset suitability degree corresponds to the contraindicated edible materials; then the process of the first step is carried out,
the calculation module 20 is specifically configured to:
determining whether the dish food materials contain the food materials which are prohibited to use;
if the dish food materials comprise the food materials which are prohibited to be used, determining the fourth preset suitability as the suitability of the dish;
if the dish food materials do not contain the prohibited food materials, determining whether the dish food materials contain the career food materials;
if the food materials of the dish contain the cautious food materials, determining the third preset suitability as the suitability of the dish;
if the cautious food material is not contained in the dish food materials, determining whether the dish food materials contain suitable food materials;
if the dish food materials comprise edible materials, determining the first preset suitability as the suitability of the dish;
and if the dish food materials do not contain the edible food materials, determining the second preset suitability as the suitability of the dish.
Referring to fig. 4, in some embodiments, the diet information further includes: recording the diet; then the process of the first step is carried out,
the diet recommending apparatus further includes:
a determining module 40, configured to determine a recommendation index for each dish according to the diet record of the user; then the process of the first step is carried out,
the calculation module 20 is specifically configured to:
and calculating a recommended value of each dish according to the suitability of each dish, the quantity of each dish and the recommended index of each dish.
In some embodiments, the determining module 40 is specifically configured to:
counting the eating times of each dish within a preset time according to the diet record of the user;
and determining the recommended index of each dish according to the eating times of each dish.
In some embodiments, the formula for determining the index of recommendation of the dish based on the number of servings consumed is:
wherein Hty (N) is the recommendation index of a single dish,
the number of eating times of a single dish in a preset time is shown, N-i is a time interval, and N is a preset time.
In some embodiments, the formula for calculating the recommended value of the dish according to the suitability of the dish, the number of dishes of the dish, and the recommendation index of the dish is as follows:
S＝R*D*Hty(N)；
wherein S is the recommended value of a single dish, R is the quantity of the single dish, D is the suitability of the single dish, and Hty (N) is the recommendation index of the single dish.
In some embodiments, the recommendation module 30 is specifically configured to:
and recommending dishes to the user according to the sequence of the recommended value from high to low.
In some embodiments, recommendation module 30 is further configured to:
before recommending dishes to the user according to the sequence of the recommended values from high to low, filtering the dishes of which the recommended values are smaller than a preset recommendation threshold value.
Since the apparatus embodiment and the method embodiment are based on the same concept, the contents of the apparatus embodiment may refer to the method embodiment on the premise that the contents do not conflict with each other, and are not described in detail herein.
In other alternative embodiments, the obtaining module 10, the calculating module 20, the recommending module 30 and the determining module 40 may be processing chips of the diet recommending apparatus 400.
In the above embodiment of the present invention, after the recommended value of each dish is calculated by obtaining the dish information of each dish and the food and drink attention of the user, the dish is recommended to the user according to the recommended value, so that the user has a food and drink reference when eating and drinking, and because the recommended value is related to the food and drink attention of the user, the recommended food and drink reference can prevent the user from eating food which is not beneficial to self health, so that the user can conveniently realize healthy diet.
Further, please refer to fig. 5, which is a schematic diagram of a hardware structure of a diet recommendation device according to an embodiment of the present invention, including:
one or more processors 410 and memory 420. In fig. 5, one processor 410 is taken as an example.
The processor 410 and the memory 420 may be connected by a bus or other means, such as by a bus in FIG. 5.
The memory 420 may be used as a non-volatile computer-readable storage medium for storing non-volatile software programs, non-volatile computer-executable programs, and modules, such as program instructions corresponding to a diet recommending method and modules corresponding to a diet recommending device (e.g., the obtaining module 10, the calculating module 20, the recommending module 30, and the determining module 40) in the above embodiments of the present invention. The processor 410 executes various functional applications and data processing of a diet recommendation method by executing nonvolatile software programs, instructions and modules stored in the memory 420, namely, realizes functions of a diet recommendation method in the above method embodiment and various modules of the above device embodiment.
The memory 420 may include a storage program area and a storage data area, wherein the storage program area may store an operating system, an application program required for at least one function; the storage data area may store data created according to use of a diet recommending apparatus, and the like.
The storage data area also stores preset data, including a corresponding relation table of diet notice items and preset applicability, preset time and the like.
Further, the memory 420 may include high speed random access memory, and may also include non-volatile memory, such as at least one magnetic disk storage device, flash memory device, or other non-volatile solid state storage device. In some embodiments, memory 420 may optionally include memory located remotely from processor 410, which may be connected to processor 410 via a network. Examples of such networks include, but are not limited to, the internet, intranets, local area networks, mobile communication networks, and combinations thereof.
The program instructions and one or more modules are stored in the memory 420 and, when executed by the one or more processors 410, perform the steps of a diet recommendation method in any of the above-described method embodiments or implement the functions of the modules of a diet recommendation device in any of the above-described device embodiments.
The product can execute the method provided by the embodiment of the invention, and has corresponding functional modules and beneficial effects of the execution method. For technical details that are not described in detail in this embodiment, reference may be made to the methods provided in the above-described embodiments of the present invention.
Embodiments of the present invention also provide a non-transitory computer-readable storage medium storing computer-executable instructions for execution by one or more processors, such as a processor 410 in fig. 5, to cause a computer to perform the steps of a diet recommendation method in any of the above-described method embodiments, or to implement the functions of the modules of a diet recommendation device in any of the above-described device embodiments.
Embodiments of the present invention further provide a computer program product including a program code, where when the computer program product runs on an electronic device, the electronic device is capable of executing each step of a diet recommendation method in any of the above method embodiments, or implementing functions of each module of a diet recommendation device in any of the above device embodiments.
The above-described embodiments of the apparatus are merely illustrative, wherein the modules described as separate parts may or may not be physically separate, and the parts displayed as modules may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of the present embodiment.
Through the above description of the embodiments, those skilled in the art will clearly understand that the embodiments may be implemented by software plus a general hardware platform, and may also be implemented by hardware. It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above may be implemented by hardware associated with computer program instructions, and that the programs may be stored in a computer readable storage medium, and when executed, may include processes of the methods described above. The storage medium may be a magnetic disk, an optical disk, a Read-only memory (ROM), a Random Access Memory (RAM), or the like.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes performed by the present specification and drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; within the idea of the invention, also technical features in the above embodiments or in different embodiments may be combined, steps may be implemented in any order, and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (12)
1. A method of dietary recommendation, comprising:
acquiring the type of dishes and dish information of each type of dish;
acquiring diet information of a user, wherein the diet information comprises diet cautionary items;
calculating a recommended value of each dish according to the dish information of each dish and the diet cautionary items of the user;
and recommending dishes to the user according to the recommended value.
2. The method of claim 1, wherein the dish information comprises: the number of dishes and the dish food materials; then the process of the first step is carried out,
the calculating the recommended value of each dish according to the dish information of each dish and the dietary cautions of the user specifically comprises:
determining the suitability of each dish according to the dish food material of each dish and the dietary cautionary matters of the user;
and calculating the recommended value of each dish according to the suitability of each dish and the quantity of each dish.
3. The method of claim 2, wherein the dietary note comprises: the food material taking method comprises the following steps of taking a proper food material, an available food material, a cautious food material and a contraindicated food material, wherein the proper food material corresponds to a first preset suitability degree, the available food material corresponds to a second preset suitability degree, the cautious food material corresponds to a third preset suitability degree, and the contraindicated food material corresponds to a fourth preset suitability degree; then the process of the first step is carried out,
determining the suitability of the dish according to the dish food material of the dish and the diet cautionary items of the user, which specifically comprises the following steps:
determining whether the food material for the cuisine comprises the food material for the taboo;
if the dish food materials comprise the food materials with the taboo function, determining the fourth preset suitability as the suitability of the dish;
if the dish food material does not contain the contra-use food material, determining whether the dish food material contains the cautious food material;
if the food materials for the dish contain the food materials for cautious use, determining the third preset suitability as the suitability of the dish;
if the cautious food material is not contained in the dish food material, determining whether the suitable food material is contained in the dish food material;
if the dish food materials comprise the edible materials, determining the first preset suitability as the suitability of the dish;
and if the edible material suitable for the dish is not contained in the dish edible material, determining the second preset suitability as the suitability of the dish.
4. The method of claim 2 or 3, wherein the diet information further comprises: recording the diet; then the process of the first step is carried out,
the method further comprises the following steps:
determining a recommendation index of each dish according to the diet record of the user; then the process of the first step is carried out,
the calculating the recommended value of each dish according to the suitability of each dish and the quantity of each dish specifically comprises:
and calculating the recommended value of each dish according to the suitability of each dish, the quantity of each dish and the recommended index of each dish.
5. The method of claim 4, wherein determining the recommendation index for each dish based on the user's dietary record comprises:
counting the eating times of each dish within a preset time according to the diet record of the user;
and determining the recommendation index of each dish according to the eating times of each dish.
6. The method of claim 5, wherein the formula for determining the index of recommendation of the dish based on the number of servings consumed is:
wherein Hty (N) is the recommendation index of a single dish,
the number of eating times of a single dish in a preset time is shown, N-i is a time interval, and N is the preset time.
7. The method of any one of claims 4 to 6, wherein the formula for calculating the recommended value of the dish according to the suitability of the dish, the number of dishes of the dish, and the recommendation index of the dish is:
S＝R*D*Hty(N)；
wherein S is the recommended value of a single dish, R is the quantity of the single dish, D is the suitability of the single dish, and Hty (N) is the recommendation index of the single dish.
8. The method according to any one of claims 1 to 7, wherein the recommending dishes to the user according to the recommendation value specifically comprises:
and recommending dishes to the user according to the sequence of the recommended value from high to low.
9. The method of claim 8, wherein before the step of recommending dishes to the user in the order of the recommended value from high to low, the method further comprises:
and filtering dishes of which the recommended value is smaller than a preset recommended threshold value.
10. A dietary recommendation device, comprising:
the acquisition module is used for acquiring the type of dishes and the dish information of each type of dishes; and the number of the first and second groups,
the system comprises a server and a server, wherein the server is used for acquiring diet information of a user, and the diet information comprises diet notes;
the calculation module is used for calculating the recommended value of each dish according to the dish information of each dish and the diet notice of the user;
and the recommending module is used for recommending dishes to the user according to the recommending value.
11. A diet recommendation device, comprising:
at least one processor, and,
a memory communicatively coupled to the at least one processor; wherein the memory stores instructions executable by the at least one processor to enable the at least one processor to perform a diet recommendation method as claimed in any one of claims 1 to 9.
12. A computer program product comprising program code for causing a diet recommendation device to perform a diet recommendation method as claimed in any one of claims 1 to 9 when the computer program product is run on an electronic device.
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Application publication date: 20200324 |