CN111695026A - Method and device for recommending menu for refrigerator - Google Patents
Method and device for recommending menu for refrigerator Download PDFInfo
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- CN111695026A CN111695026A CN201910190480.5A CN201910190480A CN111695026A CN 111695026 A CN111695026 A CN 111695026A CN 201910190480 A CN201910190480 A CN 201910190480A CN 111695026 A CN111695026 A CN 111695026A
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 claims abstract description 110
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- 230000036543 hypotension Effects 0.000 description 2
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- 210000000936 intestine Anatomy 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F16/00—Information retrieval; Database structures therefor; File system structures therefor
- G06F16/90—Details of database functions independent of the retrieved data types
- G06F16/95—Retrieval from the web
- G06F16/953—Querying, e.g. by the use of web search engines
- G06F16/9535—Search customisation based on user profiles and personalisation
Abstract
The invention provides a method and a device for recommending a menu for a refrigerator, wherein the method for recommending the menu comprises the following steps: acquiring all food materials and recipes stored in the refrigerator; and recommending the menu when the food materials are determined to contain the food materials required by the menu. So that recipes can be automatically recommended to the user.
Description
Technical Field
The invention relates to the technical field of refrigeration equipment, in particular to a method and a device for recommending a menu for a refrigerator.
Background
With the improvement of the quality of modern living standard, people pay more and more attention to the nutritional value of food. However, many office workers are not clear about their health and food needs, and do not have time to study which foods are suitable for themselves, thereby causing the problem of unbalanced nutrition. Meanwhile, a user generally stores many food materials in a refrigerator, but it is unclear how to eat the food materials.
Disclosure of Invention
The invention aims to provide a method and a device for recommending a menu for a refrigerator.
In order to achieve one of the above objects, an embodiment of the present invention provides a method for recommending a recipe for a refrigerator, including the steps of: acquiring all food materials and recipes stored in the refrigerator; and recommending the menu when the food materials are determined to contain the food materials required by the menu.
As a further improvement of an embodiment of the present invention, the "acquiring a recipe" specifically includes: and acquiring the menu from the server through the Internet.
As a further improvement of an embodiment of the present invention, the step "recommending the recipe when it is determined that the available food material includes the food material necessary for the recipe" specifically includes: obtaining the maximum calorie value accepted by a user, and recommending the recipe when the calorie value in the recipe is determined to be less than or equal to the maximum calorie value and the food materials include the food materials necessary for the recipe.
As a further improvement of an embodiment of the present invention, the "acquiring all food materials stored in the refrigerator" specifically includes: obtaining all food materials stored in the refrigerator without expiration date.
As a further improvement of an embodiment of the present invention, the "recommending the recipe" specifically includes: and sending all food materials contained in the menu in a short message mode.
The embodiment of the invention also provides a device for recommending the menu for the refrigerator, which comprises the following modules: the menu acquisition module is used for acquiring all food materials and menus stored in the refrigerator; and the menu recommending module is used for recommending the menu when the food materials are determined to contain the food materials required by the menu.
As a further improvement of an embodiment of the present invention, the recipe recommendation module is further configured to: and acquiring the menu from the server through the Internet.
As a further improvement of an embodiment of the present invention, the recipe recommendation module is further configured to: obtaining the maximum calorie value accepted by a user, and recommending the recipe when the calorie value in the recipe is determined to be less than or equal to the maximum calorie value and the food materials include the food materials necessary for the recipe.
As a further improvement of an embodiment of the present invention, the recipe acquisition module is further configured to: obtaining all food materials stored in the refrigerator without expiration date.
As a further improvement of an embodiment of the present invention, the recipe recommendation module is further configured to: and sending all food materials contained in the menu in a short message mode.
Compared with the prior art, the invention has the technical effects that: the embodiment of the invention provides a method and a device for recommending a menu for a refrigerator, wherein the method for recommending the menu comprises the following steps: acquiring all food materials and recipes stored in the refrigerator; and recommending the menu when the food materials are determined to contain the food materials required by the menu. So that recipes can be automatically recommended to the user.
Drawings
FIG. 1 is a flowchart illustrating a method for recommending recipes according to a first embodiment of the present invention;
FIG. 2 is a flowchart illustrating a method for recommending recipes according to a second embodiment of the present invention;
fig. 3 is a flowchart illustrating a method for recommending recipes in the third embodiment of the present invention.
Detailed Description
The present invention will be described in detail below with reference to embodiments shown in the drawings. These embodiments are not intended to limit the present invention, and structural, methodological, or functional changes made by those skilled in the art according to these embodiments are included in the scope of the present invention.
Terms such as "upper," "above," "lower," "below," and the like, used herein to denote relative spatial positions, are used for ease of description to describe one element or feature's relationship to another element or feature as illustrated in the figures. The spatially relative positional terms may be intended to encompass different orientations of the device in use or operation in addition to the orientation depicted in the figures. For example, if the device in the figures is turned over, elements described as "below" or "beneath" other elements or features would then be oriented "above" the other elements or features. Thus, the exemplary term "below" can encompass both an orientation of above and below. The device may be otherwise oriented (rotated 90 degrees or at other orientations) and the spatially relative descriptors used herein interpreted accordingly.
An embodiment of the present invention provides a method for recommending recipes for a refrigerator, as shown in fig. 1, including the following steps:
step 101: acquiring an identification code of a user, and acquiring the human health state of the user based on the identification code; here, the identification code can uniquely identify the user. Here, the human body basic information of the user needs to be obtained according to the identification code of the user, and then the human body health status of the user can be obtained based on the human body basic information, where the human body basic information may include: at least one of gender, age, height, weight, heartbeat, trace elements, blood pressure, and body temperature. The human body basic information can be input by a user or detected and acquired by an intelligent terminal. Specifically, gender, age, height, and weight can be input by the user; the heartbeat, trace elements, blood pressure and body temperature can be detected from the contacted body part by sensors in the smart bracelet. For example, the content of trace elements in sweat and thus in the human body can be obtained by decomposing sweat.
Here, the human health state refers to a state related to reflecting human health, among others. The human health status may include: lack of at least one of trace elements, hypertension, hypotension, obesity, and health. Specifically, the content of trace elements measured from the human body can be compared with the standard content range of trace elements in a normal human body to judge whether certain trace elements are absent; comparing the measured blood pressure value with the standard blood pressure range of a normal human body to judge whether the blood pressure value is normal or not; the body mass index is calculated from the ratio of body weight to height, and then a determination is made as to whether obese based on a comparison of the body mass index to different ranges of body mass indices published by the world health organization.
Step 102: and recommending the menu according to the health state of the human body. Here, there are various ways to recommend recipes to the user, such as: sending short messages or instant messages, broadcasting through voice and the like. Here, when the human health status of the user is hypertension, it may be recommended that the recipe includes a recipe of celery, black fungus, mung bean, shredded celery, a recipe of black fungus eggs, or the like.
According to the technical scheme of the embodiment of the invention, the health state of the human body is analyzed, and then the targeted menu recommendation is carried out according to the health state of the human body, so that a user does not need to spend a great deal of time and energy to research which food is suitable for being eaten by the user.
Preferably, the "acquiring the identification code of the user" specifically includes: the method comprises the steps of obtaining a head portrait picture of a user through a camera, and processing the head portrait picture based on a mode recognition algorithm to obtain an identification code of the user. Here, a camera may be disposed on an outer surface of the door body of the refrigerator, and the camera may take a picture of a head portrait of a user, and then obtain identity information of the user (i.e., an identification code of the user) from the picture of the head portrait by using a pattern recognition algorithm.
Preferably, the "recommending a menu according to the health status of the human body" specifically includes: and obtaining the maximum calorie value accepted by the human body according to the health state of the human body, and recommending the recipe when the calorie value in the recipe is determined to be less than or equal to the maximum calorie value. Here, when the sum of calories of the ingredients injected by the user is greater than the maximum calorie value that the user can accept, the user's body is injured, and therefore, if the sum of calories of all ingredients in the recipe is greater than the maximum calorie value, the user is not recommended.
Preferably, the "acquiring the human health status of the user based on the identification code" specifically includes: obtaining human body basic information of the user based on the identification code, and obtaining the human body health state of the user based on the human body basic information, wherein the human body basic information comprises: at least one of gender, age, height, weight, body fat, heartbeat, trace elements, blood pressure, and body temperature.
Preferably, the "recommending a menu according to the health status of the human body" specifically includes: and obtaining the maximum calorie value accepted by the human body according to the health state of the human body, and recommending the menu when the calorie value in the menu is determined to be less than or equal to the maximum calorie value and the food materials required by the menu exist in the refrigerator.
The embodiment of the invention also provides a device for recommending the menu for the refrigerator, which comprises the following modules: the health information acquisition module is used for acquiring an identification code of a user and acquiring the human health state of the user based on the identification code; and the menu recommending module is used for recommending menus according to the human health state.
Preferably, the health information acquiring module is further configured to: the method comprises the steps of obtaining a head portrait picture of a user through a camera, and processing the head portrait picture based on a mode recognition algorithm to obtain an identification code of the user.
Preferably, the recipe recommendation module is further configured to: and obtaining the maximum calorie value accepted by the human body according to the health state of the human body, and recommending the recipe when the calorie value in the recipe is determined to be less than or equal to the maximum calorie value.
Preferably, the health information acquiring module is further configured to: obtaining human body basic information of the user based on the identification code, and obtaining the human body health state of the user based on the human body basic information, wherein the human body basic information comprises: at least one of gender, age, height, weight, body fat, heartbeat, trace elements, blood pressure, and body temperature.
Preferably, the recipe recommendation module is further configured to: and obtaining the maximum calorie value accepted by the human body according to the health state of the human body, and recommending the menu when the calorie value in the menu is determined to be less than or equal to the maximum calorie value and the food materials required by the menu exist in the refrigerator.
The second embodiment of the present invention further provides a method for recommending recipes for a refrigerator, as shown in fig. 2, including the steps of:
step 201: acquiring all food materials and recipes stored in the refrigerator; here, the refrigerator may include a database containing information of all food materials stored in the storage compartment of the refrigerator, that is, when a user puts a food material into the storage compartment, the information of the food material is stored in the database, and when the user takes the food material out of the storage compartment, the information of the food material is deleted from the database. Here, the menu may be directly input to the refrigerator by a user through a manual method, or may be acquired to a server through the internet.
Step 202: and recommending the menu when the food materials are determined to contain the food materials required by the menu. Here, if the food materials necessary for the recipe are all present in the refrigerator, the user can cook the dishes according to the recipe without purchasing other food materials, and thus, the recipe can be recommended to the user.
Preferably, the "acquiring a menu" specifically includes: and acquiring the menu from the server through the Internet. In practice, there are usually several refrigerators, and when a user uploads a menu to the server, the menu is shared by the refrigerators.
Preferably, the step of recommending the recipe when it is determined that the available food material includes the food material necessary for the recipe "specifically includes: obtaining the maximum calorie value accepted by a user, and recommending the recipe when the calorie value in the recipe is determined to be less than or equal to the maximum calorie value and the food materials include the food materials necessary for the recipe.
Preferably, the "acquiring all food materials stored in the refrigerator" specifically includes: obtaining all food materials stored in the refrigerator without expiration date. Here, the put-in time of all food materials may be stored in the refrigerator, and when the time difference between the current time and the put-in time is greater than the freshness date of the food material, the food material has passed the expiration date, otherwise, the expiration date has not passed. Here, when the food material is over its shelf life, the food material cannot be used.
Preferably, the "recommending the recipe" specifically includes: and sending all food materials contained in the menu in a short message mode. Here, the food material information included in the recipe may be sent to the mobile phone of the user through a short message before noon or near night, so that the user may prepare lunch or dinner in advance.
The embodiment of the invention also provides a device for recommending the menu for the refrigerator, which comprises the following modules: the menu acquisition module is used for acquiring all food materials and menus stored in the refrigerator; and the menu recommending module is used for recommending the menu when the food materials are determined to contain the food materials required by the menu.
Preferably, the recipe recommendation module is further configured to: and acquiring the menu from the server through the Internet.
Preferably, the recipe recommendation module is further configured to: obtaining the maximum calorie value accepted by a user, and recommending the recipe when the calorie value in the recipe is determined to be less than or equal to the maximum calorie value and the food materials include the food materials necessary for the recipe.
Preferably, the menu obtaining module is further configured to: obtaining all food materials stored in the refrigerator without expiration date.
Preferably, the recipe recommendation module is further configured to: and sending all food materials contained in the menu in a short message mode.
The third embodiment of the invention also provides a method for recommending a menu for a refrigerator, which comprises the following steps as shown in fig. 3:
step 301: acquiring an identification code of a user, acquiring health information of the user based on the identification code, and acquiring all food materials and a menu stored in the refrigerator; here, the identification code can uniquely identify the user. Here, the human body basic information of the user needs to be obtained according to the identification code of the user, and then the human body health status of the user can be obtained based on the human body basic information, where the human body basic information may include: at least one of gender, age, height, weight, heartbeat, trace elements, blood pressure, and body temperature. The human body basic information can be input by a user or detected and acquired by an intelligent terminal. Specifically, gender, age, height, and weight can be input by the user; the heartbeat, trace elements, blood pressure and body temperature can be detected from the contacted body part by sensors in the smart bracelet. For example, the content of trace elements in sweat and thus in the human body can be obtained by decomposing sweat.
Here, the human health state refers to a state related to reflecting human health, among others. The human health status may include: lack of at least one of trace elements, hypertension, hypotension, obesity, and health. Specifically, the content of trace elements measured from the human body can be compared with the standard content range of trace elements in a normal human body to judge whether certain trace elements are absent; comparing the measured blood pressure value with the standard blood pressure range of a normal human body to judge whether the blood pressure value is normal or not; the body mass index is calculated from the ratio of body weight to height, and then a determination is made as to whether obese based on a comparison of the body mass index to different ranges of body mass indices published by the world health organization.
Step 302: and selecting a plurality of usable food materials which do not harm the health of the user from all the food materials according to the health information, and recommending the menu when the plurality of usable food materials are determined to contain the food materials necessary for the menu. Here, when the user is hypertension or hyperlipidemia, if the content of fat (e.g., fat meat, etc.) in the food material is relatively high, the food material may harm the user's health. If the user has fatty liver, the food materials which are not suitable for eating are as follows: quail eggs, cuttlefish, dried shrimps, lobsters, clams, abalones, laver, dried small shrimps, soft-shelled turtles, river crabs, fresh oysters and the like. When the user has hypertension, the food materials which are not suitable for eating are as follows: bacon, ham, sausage, bacon, pigskin, big pig intestine, small pork chop, pork loin, chicken skin, duck skin, etc. Here, when a certain food material in the recipe is suitable for the user to use, the food material is not recommended.
Preferably, the "acquiring a plurality of recipes" specifically includes: and acquiring a plurality of menus from the server through the Internet. In practice, there are usually several refrigerators, and when a user uploads a menu to the server, the menu is shared by the refrigerators.
Preferably, the "recommending the recipe" specifically includes: and sending all food materials contained in the menu in a short message mode. Here, the food material information included in the recipe may be sent to the mobile phone of the user through a short message before noon or near night, so that the user may prepare lunch or dinner in advance.
Preferably, all food materials stored in the refrigerator that have not been shelf-life-old are obtained. Here, the put-in time of all food materials may be stored in the refrigerator, and when the time difference between the current time and the put-in time is greater than the freshness date of the food material, the food material has passed the expiration date, otherwise, the expiration date has not passed. Here, when the food material is over its shelf life, the food material cannot be used.
Preferably, the "recommending a recipe when it is determined that the plurality of usable food materials include food materials necessary for the recipe" specifically includes: obtaining the maximum calorie value accepted by the user, and recommending the menu when the calorie value in the menu is determined to be less than or equal to the maximum calorie value and the plurality of usable food materials comprise the food materials required by the menu. Here, when the sum of calories of the ingredients injected by the user is greater than the maximum calorie value that the user can accept, the user's body is injured, and therefore, if the sum of calories of all ingredients in the recipe is greater than the maximum calorie value, the user is not recommended.
The embodiment of the invention also provides a device for recommending the menu for the refrigerator, which comprises the following modules:
the information acquisition module is used for acquiring an identification code of a user, acquiring health information of the user based on the identification code, and acquiring all food materials and recipes stored in the refrigerator;
and the menu recommending module is used for selecting a plurality of usable food materials which are not harmful to the health of the user from all the food materials according to the health information, and recommending a menu when the plurality of usable food materials are determined to contain necessary food materials of the menu.
Preferably, the information obtaining module is further configured to: and acquiring a plurality of menus from the server through the Internet.
Preferably, the recipe recommendation module is further configured to: and sending all food materials contained in the menu in a short message mode.
Preferably, the information obtaining module is further configured to: obtaining all food materials stored in the refrigerator without expiration date.
Preferably, the recipe recommendation module is further configured to: obtaining the maximum calorie value accepted by the user, and recommending the menu when the calorie value in the menu is determined to be less than or equal to the maximum calorie value and the plurality of usable food materials comprise the food materials required by the menu.
It should be understood that although the present description refers to embodiments, not every embodiment contains only a single technical solution, and such description is for clarity only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments can also be combined appropriately to form other embodiments understood by those skilled in the art.
The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.
Claims (10)
1. A method of recommending a recipe for a refrigerator, comprising the steps of:
acquiring all food materials and recipes stored in the refrigerator;
and recommending the menu when the food materials are determined to contain the food materials required by the menu.
2. The method for recommending recipes according to claim 1, wherein the "obtaining recipes" specifically comprises: and acquiring the menu from the server through the Internet.
3. The method of recommending a recipe according to claim 1, wherein the step of recommending the recipe when it is determined that the available food material contains a food material necessary for the recipe specifically comprises:
obtaining the maximum calorie value accepted by a user, and recommending the recipe when the calorie value in the recipe is determined to be less than or equal to the maximum calorie value and the food materials include the food materials necessary for the recipe.
4. The method for recommending recipes according to claim 1, wherein the "obtaining all food materials stored in the refrigerator" specifically comprises: obtaining all food materials stored in the refrigerator without expiration date.
5. The method of recommending a recipe according to claim 1, wherein the "recommending the recipe" specifically includes:
and sending all food materials contained in the menu in a short message mode.
6. An apparatus for recommending a recipe for a refrigerator, comprising the following modules:
the menu acquisition module is used for acquiring all food materials and menus stored in the refrigerator;
and the menu recommending module is used for recommending the menu when the food materials are determined to contain the food materials required by the menu.
7. The apparatus for recommending recipes according to claim 6, wherein the recipe recommendation module is further configured to: and acquiring the menu from the server through the Internet.
8. The apparatus for recommending recipes according to claim 6, wherein the recipe recommendation module is further configured to:
obtaining the maximum calorie value accepted by a user, and recommending the recipe when the calorie value in the recipe is determined to be less than or equal to the maximum calorie value and the food materials include the food materials necessary for the recipe.
9. The apparatus for recommending recipes according to claim 6, wherein the recipe acquisition module is further configured to: obtaining all food materials stored in the refrigerator without expiration date.
10. The apparatus for recommending recipes according to claim 6, wherein the recipe recommendation module is further configured to:
and sending all food materials contained in the menu in a short message mode.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910190480.5A CN111695026A (en) | 2019-03-13 | 2019-03-13 | Method and device for recommending menu for refrigerator |
| PCT/CN2019/100731 WO2020181720A1 (en) | 2019-03-13 | 2019-08-15 | Recipe recommendation method and apparatus for refrigerator |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910190480.5A CN111695026A (en) | 2019-03-13 | 2019-03-13 | Method and device for recommending menu for refrigerator |
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| CN111695026A true CN111695026A (en) | 2020-09-22 |
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| CN201910190480.5A Pending CN111695026A (en) | 2019-03-13 | 2019-03-13 | Method and device for recommending menu for refrigerator |
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| CN (1) | CN111695026A (en) |
| WO (1) | WO2020181720A1 (en) |
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| CN106288634A (en) * | 2016-08-04 | 2017-01-04 | 海信集团有限公司 | Menu recommends method, device and intelligent refrigerator |
| CN106382788A (en) * | 2016-08-29 | 2017-02-08 | 合肥美菱股份有限公司 | Refrigerator healthy diet recommendation method |
| CN106327098A (en) * | 2016-08-31 | 2017-01-11 | 九阳股份有限公司 | Refrigerator and menu determining method therefor |
| CN106611105A (en) * | 2016-12-08 | 2017-05-03 | 美的集团股份有限公司 | Cookbook recommendation realization method and apparatus |
| CN107423421A (en) * | 2017-07-31 | 2017-12-01 | 京东方科技集团股份有限公司 | Menu recommends method, apparatus and refrigerator |
| CN110020164A (en) * | 2017-12-18 | 2019-07-16 | 宁波方太厨具有限公司 | Intelligent menu recommended method based on the existing food materials of user |
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