CN113140287A - Recipe recommendation method and device and electronic equipment - Google Patents
Recipe recommendation method and device and electronic equipment Download PDFInfo
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- CN113140287A CN113140287A CN202010065278.2A CN202010065278A CN113140287A CN 113140287 A CN113140287 A CN 113140287A CN 202010065278 A CN202010065278 A CN 202010065278A CN 113140287 A CN113140287 A CN 113140287A
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Abstract
The application provides a recipe recommendation method, a device and electronic equipment, wherein the method comprises the following steps: acquiring historical cooking data of a user, and acquiring intake information of the user on nutrient elements according to the historical cooking data; determining nutrient elements which are not sufficiently ingested by the user according to the ingestion information of the nutrient elements, and taking the nutrient elements which are not sufficiently ingested as target nutrient elements; and acquiring a target recommended recipe according to the target nutrient elements, recommending the target recommended recipe to the user, recommending the recipe according to nutrient elements which are not sufficiently ingested by the user, effectively balancing the nutrient intake of the user, and improving the health state of the user.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to a recipe recommendation method and device and cooking equipment.
Background
With the improvement of living standard, people pay more attention to balanced nutrition intake. However, in the related art, the recipe recommendation is usually performed only according to the eating habits of the user, which causes limitation of nutrition intake of the user and influences the eating health of the user.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art.
Therefore, a first objective of the present invention is to provide a recipe recommendation method, which can recommend recipes according to insufficient nutrient elements ingested by a user, effectively balance the nutrient intake of the user, and improve the health status of the user.
A second object of the present invention is to provide a recipe recommendation apparatus.
A third object of the invention is to propose an electronic device.
A fourth object of the invention is to propose a computer-readable storage medium.
In order to achieve the above object, a first aspect of the present invention provides a recipe recommendation method, including: the method comprises the following steps: acquiring historical cooking data of a user, and acquiring intake information of the user on nutrient elements according to the historical cooking data; determining nutrient elements which are not sufficiently ingested by the user according to the ingestion information of the nutrient elements, and taking the nutrient elements which are not sufficiently ingested as target nutrient elements; and acquiring a target recommended recipe according to the target nutrient elements, and recommending to the user.
According to one embodiment of the invention, the intake information comprises the type and intake of the nutrient elements.
According to one embodiment of the invention, the acquiring of the nutrient element intake information of the user according to the historical cooking data comprises: acquiring attribute information of food materials in a recipe cooked by a user according to the historical cooking data; acquiring the cooking amount of food materials in a recipe cooked by a user according to the historical cooking data; according to an embodiment of the present invention, the determining of the nutrient elements that are not sufficiently ingested by the user according to the ingestion condition of each nutrient element comprises: acquiring attribute information of a user, and acquiring the demand of the user for nutrient elements according to the attribute information of the user; and identifying the nutrient elements with the intake amount smaller than the required amount as the target nutrient elements.
According to one embodiment of the invention, the missing amount of the target nutrient element is obtained according to the demand and intake of the nutrient element by the user; acquiring the amount to be supplemented of the target nutrient elements according to the missing amount of the target nutrient elements; and acquiring a target recommended recipe according to the to-be-supplemented amount of the target nutrient elements.
According to an embodiment of the present invention, the obtaining of the target recommended recipe according to the target nutrient element includes: obtaining the target food material according to the target nutrient elements; and acquiring the target recommended recipe according to the to-be-supplemented amount of the target nutrient elements and the target food material.
According to an embodiment of the present invention, after obtaining the target recommended recipe according to the target nutrient elements, the method further includes: acquiring the taste type of a user according to the historical cooking data; and screening the target recommended recipes according to the taste types.
According to an embodiment of the present invention, the obtaining of the mouth feel type of the user according to the historical cooking data includes: acquiring feedback data of a recipe according to the historical cooking data; obtaining evaluation parameters of the recipes according to the feedback data; and sorting the evaluation parameters of the recipes, selecting the recipes with the evaluation parameters larger than a preset threshold value, and acquiring the taste type corresponding to the recipes with the evaluation parameters larger than the preset threshold value as the taste type of the user.
According to an embodiment of the present invention, the obtaining of the mouth feel type of the user according to the historical cooking data includes: extracting recipes from the historical cooking data; acquiring the taste types of the recipes, and counting the total cooking times of the recipes belonging to the same taste type; and taking the taste type corresponding to the recipe with the total cooking times larger than a preset threshold value as the taste type of the user.
According to the recipe recommendation method provided by the embodiment of the invention, the nutrient elements which are not sufficiently ingested by the user are determined according to the historical cooking data of the user, the recommended target recipe is selected according to the nutrient elements which are not sufficiently ingested, and the recommendation is carried out on the user, so that the user can cook the food materials according to the recommendation, the nutrition which is not sufficiently ingested is supplemented, the nutrition intake condition of the user is balanced, the physique of the user is improved, and the occurrence of diseases is prevented.
In order to achieve the above object, a second aspect of the present invention provides a recipe recommendation apparatus, including: the acquisition module is used for acquiring historical cooking data of a user and acquiring the intake information of the user on the nutrient elements according to the historical cooking data; the determining module is used for determining nutrient elements which are not sufficiently ingested by the user according to the ingestion information of the nutrient elements and taking the nutrient elements which are not sufficiently ingested as target nutrient elements; and the recommending module is used for acquiring a target recommended recipe according to the target nutrient elements and recommending the target recommended recipe to the user.
In order to achieve the above object, a third embodiment of the present invention provides an electronic device, which includes the recipe recommendation apparatus.
In order to achieve the above object, a fourth aspect of the present invention provides a computer-readable storage medium, on which a computer program is stored, which when executed by a processor implements the recipe recommendation method.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The foregoing and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 is a flowchart of a recipe recommendation method according to an embodiment of the present invention;
FIG. 2 is a flow chart of a recipe recommendation method according to an embodiment of the invention;
FIG. 3 is a flow chart of a recipe recommendation method according to another embodiment of the invention;
FIG. 4 is a flow chart of a recipe recommendation method according to yet another embodiment of the invention;
FIG. 5 is a flow chart of a recipe recommendation method according to yet another embodiment of the invention;
FIG. 6 is a flow chart of a recipe recommendation method according to yet another embodiment of the invention;
fig. 7 is a block diagram of a recipe recommendation apparatus according to an embodiment of the present invention;
fig. 8 is a block diagram of an electronic device according to an embodiment of the invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
A recipe recommendation method, apparatus, and electronic device according to embodiments of the present invention are described below with reference to the accompanying drawings.
Fig. 1 is a flowchart of a recipe recommendation method according to an embodiment of the present invention. As shown in fig. 1, a recipe recommendation method according to an embodiment of the present invention includes the following steps:
s101: historical cooking data of the user is obtained, and the intake information of the user on the nutrient elements is obtained according to the historical cooking data.
It should be understood that the user acquires the nutrient elements in the food material by eating the cooked food material, and therefore, analyzing the historical cooking data of the user can acquire the information of the nutrient elements that the user has ingested.
Wherein, the intake information can comprise the type and intake amount of the ingested nutrient elements.
Specifically, as shown in fig. 2, acquiring the nutrient element intake information of the user according to the historical cooking data includes:
s201: and acquiring attribute information of food materials in a recipe cooked by the user according to the historical cooking data.
The attribute information of the food materials can include the types of the nutrient elements contained in each food material in the recipe and the content of the nutrient elements in each food material. For example, the recipe may be fried broccoli, the food material may be broccoli, and the attribute information of the food material may be the types of nutrient elements contained in broccoli, and the content of each nutrient element in broccoli per unit mass (e.g., 1g, 100g, or 1000 g).
S202: and acquiring the cooking amount of food materials in the recipe cooked by the user according to the historical cooking data.
For the case that the same food material belongs to the same recipe, the cooking amount of the food material can be obtained through a single cooking amount and a single cooking frequency of the food material, for example, stir-frying the broccoli is the case that the food material belongs to the same recipe, and at this time, the cooking amount of the broccoli can be obtained according to the cooking amount and the cooking frequency of each time. And for the same food material belonging to different recipes, the cooking amount of the food material in each recipe is obtained first, and then the cooking amounts are accumulated to obtain the food material, such as shallot, ginger and garlic which are traditionally used for seasoning in a frying pan.
S203: and acquiring the intake information of the nutritional elements of the user according to the attribute information of the food material and/or the cooking amount of the food material.
In general, food materials contain more than one nutrient, for example, eggplant contains protein, fat, carbohydrate, vitamins, and various nutrients such as calcium, phosphorus, and iron. The intake of the nutrient elements is increased along with multiple cookings of the food material, for example, each 100g of eggplant contains 2.3g of protein, 0.1g of fat, 3.1g of carbohydrate, 22mg of calcium, 31mg of phosphorus, 0.4mg of iron, 0.04mg of carotene, 0.03mg of thiamine, 0.04mg of riboflavin, 0.5mg of nicotinic acid and 3mg of ascorbic acid, if the user needs about 500g of eggplant for one-time cooking, the intake of the nutrient elements can be 5 times, if the user cooks a recipe containing eggplant twice, the intake of each time needs to be summed, and the intake of the elements in the food material by the user can be obtained. Further, since the same kind of nutrient elements may be distributed in a plurality of food materials, for example, meat, eggs, etc. are rich in a large amount of protein, and spinach contains iron, etc., it is necessary to calculate the intake amount of each nutrient element according to the cooking amount and the number of times of cooking of each food material, and then sum the intake amounts of the different food materials.
Specifically, the food materials that the user has cooked are obtained according to the historical cooking data of the user, and it should be understood that the food materials that the user has cooked can be obtained by identifying the food materials in each cooking process of the user. And inquiring the content of at least one nutrient element and at least one nutrient element contained in each food material through locally pre-stored nutrient data information or nutrient data information stored by a server. And then, the cooking times of the food materials cooked by the user are extracted from the historical cooking data, so that the intake of various nutrient elements in each food material can be calculated. After the intake of various nutrient elements in each food material is obtained, the intake of the nutrient elements dispersed in each food material is summarized for each nutrient element so as to obtain the intake of the nutrient elements by the user.
It should be noted that the intake of the nutrient elements is not only related to the number of times of cooking of the food material, but also related to the amount of cooking of each time, specifically, the amount of cooking of the food material may be obtained by weighing, image recognition, or user input during each time of cooking by the user, and if the amount of cooking of the food material cannot be obtained in the above manner, the amount of cooking of the food material may be calculated according to the number of households of the user.
S102: according to the intake information of each nutrient element, elements of insufficient nutrition taken by the user are determined, and the nutrient elements which are not taken sufficiently are used as target nutrient elements.
S103: and acquiring a target recommended recipe according to the target nutrient elements, and recommending to the user.
For example, when a user queries recipes through a terminal device, the user can recommend the recipe through a display interface of the terminal device, or when the user seeks for assistance in recipe recommendation, the user can recommend the recipe through a voice assistant, or when the user queries the recipe through a cooking device, the user can recommend the recipe through the display interface of the cooking device.
The recipe may include at least one of a material for cooking, a cooking method, cooking power, and the like, so that the user can cook a desired dish when cooking according to the recipe.
It should be noted that in order to guide the reasonable intake of dietary nutrients, prevent the lack of nutrients and excessive nutrients, and reduce the risk of chronic diseases, the Chinese academy of nutrition organizes nearly one hundred nutritionals, collects the latest scientific achievements and scientific consensus in the field of nutriology in recent decades both at home and abroad, and compiles the "reference intake of dietary nutrients for Chinese residents", and the standard of intake of nutritional elements required at different age stages is suggested in the book. The method is based on the guidance of the reference, the nutrient elements which are not enough ingested by the user are determined, the recommended target recipe is selected according to the nutrient elements which are not enough ingested, and the recommendation is carried out on the user, so that the user can cook food materials according to the recommendation, the nutrition which is not enough ingested is complemented, the nutrition ingestion condition of the user is balanced, the physique of the user is improved, and the occurrence of diseases is prevented.
As shown in fig. 3, determining the nutrient elements that are not sufficiently ingested by the user according to the ingestion condition of each nutrient element includes:
s301: and acquiring attribute information of the user, and acquiring the required amount of each nutrient element of the user according to the attribute information of the user.
The nutrient elements which are already ingested by the user and the nutrient elements which are not yet ingested by the user are included, specifically, the nutrient elements which are already ingested by the user can be marked according to the calculated intake, and the intake of the nutrient elements which are not yet ingested by the user can be directly marked as 0.
It should be noted that the attribute information of the user may be the age of the user, after the age of the user is obtained, the required amount information of each nutrient element at a corresponding age stage may be correspondingly queried according to "reference intake of dietary nutrients of chinese residents", and it is expected that the queried required amount information is the required amount of the full nutrient elements issued by the authorities, wherein the required amount information necessarily includes nutrient elements already ingested by the user, such as protein, calcium, and the like, and there may also be nutrient elements that have not been ingested due to objective factors such as the geographic environment where the user lives and the like or subjective factors such as taste preference (food preference) and the like.
S302: and identifying the nutrient elements with the intake amount less than the required amount, and taking the nutrient elements as target nutrient elements.
After inquiring corresponding nutrient element demand according to 'Chinese resident dietary nutrient reference intake', comparing each nutrient element which has been taken with the nutrient element demand, if the intake is more than or equal to the nutrient element demand, the intake of the nutrient element is proved to meet the requirement of a human body, the continuous intake can be properly reduced, if the intake is less than the nutrient element demand, the intake of the nutrient element is proved to be insufficient, namely, the user has the intake deficiency of the nutrient element and needs to take the nutrient element as a target nutrient element. Meanwhile, the intake amount of the nutrient elements which are not taken by the user is 0, so that the intake amount is inevitably less than the required amount of the nutrient elements, and the nutrient elements can be directly used as target nutrient elements.
Further, obtaining the target recommended recipe may further include: the method comprises the steps of obtaining the deficiency amount of target nutrient elements according to the demand and intake of users for the nutrient elements, obtaining the amount of the target nutrient elements to be supplemented according to the deficiency amount of the target nutrient elements, and obtaining a target recommended recipe according to the amount of the target nutrient elements to be supplemented.
It should be noted that the deficiency amount is a precise amount, i.e., the difference between the intake amount and the required amount, but since it is impossible to supplement the deficiency amount in actual operation, the reasonable amount to be supplemented should be a range of supplementation amounts based on the deficiency amount without affecting health.
For example, when the intake amount of carotene by the user is 30mg and the demand amount is 50mg, it indicates that the missing amount of carotene by the user is 20mg, and at this time, the amount to be supplemented is 10-30mg based on the missing amount, and then a recipe capable of providing 10-30mg of carotene is taken as the target recommended recipe.
Further, obtaining a target recommended recipe according to the target nutrient elements comprises: and acquiring a target food material according to the target nutrient elements, and acquiring a target recommended recipe according to the to-be-supplemented amount of the target nutrient elements and the target food material.
Specifically, since the food material contains multiple nutritional elements, and conversely, the multiple nutritional elements also constitute the food material, at least one target food material containing the target nutritional elements can be obtained according to the target nutritional elements. It should be understood that a target food material may include at least one target nutritional element, and preferably, at least one target food material corresponding to each nutritional element may be obtained first, then each target food material is sorted according to the types and/or contents of the target nutritional elements, the target food materials sorted in the front are selected for recipe matching, a recipe including the target food materials is obtained, and the recipe including the target food materials is taken as a target recommended recipe.
It should be noted that, when obtaining the target food material containing the target nutritional elements, obtaining should be performed according to the missing condition of the target nutritional elements, specifically, obtaining the missing amount of the target nutritional elements first, and then selecting the target food material according to the missing amount.
Specifically, after the corresponding nutrient element demand is inquired according to the 'Chinese resident dietary nutrient reference intake', the acquired demand is differentiated from the nutrient element intake of the user to acquire the deficiency of each target nutrient element, then the to-be-supplemented amount is obtained by taking the deficiency of the target nutrient element as a reference, and the corresponding appropriate target food material is selected.
For example, if a user eats a lot of vegetables daily, the protein intake amount has a certain deficiency, but since a certain amount of protein is also ingested daily, the protein intake amount is only an amount that does not meet the demand, and the difference is small, in this case, meat with a relatively low protein content can be recommended to the user according to the deficiency, and if the protein deficiency amount of the user is high, food materials with a high protein content, such as eggs, beef, and the like, can be recommended.
According to an embodiment of the present invention, as shown in fig. 4, after taking the recipe containing the target food material as the target recommended recipe, the method further includes:
s401: and acquiring the taste type of the user according to the historical cooking data.
S402: and screening the target recommended recipes according to the taste types.
It should be noted that, for a user, the intake amount of nutritional elements is insufficient or not taken, because the user is unfamiliar with food materials or has a prejudice to food materials, in order to assist the user to better receive food materials and achieve the purpose of balancing nutrition, a recipe according with the taste type of the user can be recommended to the user, so that the rejection of the user to food materials is eliminated or reduced through familiar taste, the receiving degree of the user to food materials is improved, and the cooking conversion rate recommended by food materials is improved.
Wherein, the taste types can comprise salty, sweet, spicy, fresh and the like.
According to an embodiment of the present invention, as shown in fig. 5, obtaining the mouth feel type of the user according to the historical cooking data may include:
s501: and obtaining feedback data of the recipe according to the historical cooking data.
The feedback data can be operation data of the recipe performed by the user through the interactive platform, including but not limited to cooking times, browsing times, collection, praise cancellation, score and the like of the recipe.
S502: and obtaining the evaluation parameters of the recipes according to the feedback data.
S503: and sequencing the evaluation parameters of the recipes, selecting the recipes with the evaluation parameters larger than the preset threshold value, and acquiring the taste type corresponding to the recipes with the evaluation parameters larger than the preset threshold value as the taste type of the user.
It should be noted that, based on the analysis of the historical data of a large number of users, people usually like to cook favorite recipes repeatedly, and in the process of selecting recipes, people can also repeatedly browse, collect, or like favorite recipes, so that the current favorite recipes of the users can be obtained by analyzing the feedback data in the historical data of the users, and the current taste type of the users is taken as the taste type of the recipes.
Specifically, feedback data of each recipe is extracted from historical cooking data of the user, weighted calculation is performed on the feedback data of the recipe according to preset weights of the feedback data, evaluation parameters of the recipe are obtained, the feedback data are taken as the cooking times and the browsing times as examples, the evaluation parameters of the recipe are the weight of the cooking times, the weight of the cooking times and the weight of the browsing times, and the evaluation parameters of the recipe can be the preference of the user. And then ranking the evaluation parameters of all recipes, namely ranking the preference degrees of all recipes of the user, selecting the recipe with the evaluation parameter larger than a preset threshold value, acquiring the taste type corresponding to the recipe with the evaluation parameter larger than the preset threshold value as the taste type of the user, and recommending the recipe according to the target food material and the taste type of the user. The method includes the steps that a plurality of recipes with evaluation parameters larger than a preset threshold value are included, when taste types are obtained according to the recipes with the evaluation parameters larger than the preset threshold value, the taste types of the recipes with the evaluation parameters larger than the preset threshold value can be firstly identified, if the taste types of the recipes with the evaluation parameters larger than the preset threshold value are the same, the taste types are used as the taste types of users according to the taste types, and if the taste types of the recipes with the evaluation parameters larger than the preset threshold value are different, the taste type of the recipe with the largest evaluation parameter is used as the taste type of the user.
According to another embodiment of the present invention, as shown in fig. 6, obtaining the type of the mouth feel of the user according to the historical cooking data may include:
s601: recipes are extracted from historical cooking data.
S602: and acquiring the taste types of the recipes, and counting the total cooking times of the recipes with the same taste types.
S603: and taking the taste type corresponding to the recipe with the highest total cooking times as the taste type of the user.
Based on the above analysis, since the user usually repeatedly cooks when the user likes a certain taste type, the user can analyze the cooking condition of each taste type to obtain the taste type of the user.
Specifically, at least one recipe is extracted from historical cooking data, the taste type of each recipe and the cooking frequency of each recipe are analyzed, the recipes with the same taste type are clustered, the cooking frequency is summarized, the taste types are sorted according to the total cooking frequency, the taste type with the highest cooking frequency is obtained, and the taste type is used as the taste type of the user.
In summary, according to the recipe recommendation method provided by the embodiment of the invention, the nutrient elements which are not sufficiently ingested by the user are determined according to the historical cooking data of the user, the recommended target recipe is selected according to the nutrient elements which are not sufficiently ingested, and the target recipe is recommended to the user, so that the user can cook food materials according to the recommendation, the nutrition which is not sufficiently ingested is supplemented, the nutrition intake condition of the user is balanced, the physique of the user is improved, and the occurrence of diseases is prevented.
In order to realize the embodiment, the invention further provides a recipe recommending device.
Fig. 7 is a block diagram of a recipe recommendation apparatus according to an embodiment of the present invention. As shown in fig. 7, the recipe recommendation apparatus 100 includes: an acquisition module 10, a determination module 20 and a recommendation module 30.
The acquisition module 10 is used for acquiring historical cooking data of a user and acquiring intake information of the user on nutrient elements according to the historical cooking data; the determining module 20 is configured to determine, according to the intake information of the nutrient elements, nutrient elements that are not taken by the user, and use the nutrient elements that are not taken as target nutrient elements; the recommending module 30 is configured to obtain a target recommended recipe according to the target nutrient elements and recommend the target recommended recipe to the user.
Further, the intake information includes the kind and intake amount of the nutrient elements.
Further, the obtaining module 10 is further configured to: acquiring attribute information of food materials in a recipe cooked by a user according to historical cooking data; acquiring the cooking amount of food materials in a recipe cooked by a user according to historical cooking data; and acquiring the intake information of the nutritional elements of the user according to the attribute information of the food material and/or the cooking amount of the food material.
Further, the determining module 20 is further configured to: acquiring attribute information of a user, and acquiring the demand of the user for nutrient elements according to the attribute information of the user; and identifying the nutrient elements with the intake amount less than the required amount, and taking the nutrient elements as target nutrient elements.
Further, the recommending module 30 is further configured to: acquiring the deficiency amount of the target nutrient elements according to the demand and intake of the user on the nutrient elements; obtaining the amount of the target nutrient elements to be supplemented according to the deficiency amount of the target nutrient elements; and acquiring a target recommended recipe according to the to-be-supplemented amount of the target nutrient elements.
Further, the recommending module 30 is further configured to: obtaining target food materials according to the target nutrient elements; and acquiring a target recommended recipe according to the to-be-supplemented amount of the target nutrient elements and the target food material.
Further, the recommending module 30 is further configured to: acquiring the taste type of a user according to historical cooking data; and screening the target recommended recipes according to the taste types.
Further, the recommending module 30 is further configured to: obtaining feedback data of the recipe according to historical cooking data; obtaining an evaluation parameter of the recipe according to the feedback data; and sequencing the evaluation parameters of the recipes, selecting the recipes with the evaluation parameters larger than the preset threshold value, and acquiring the taste type corresponding to the recipes with the evaluation parameters larger than the preset threshold value as the taste type of the user.
Further, the recommending module 30 is further configured to: extracting recipes from historical cooking data; acquiring the taste type of the recipe, and counting the total cooking times of the recipe belonging to the same taste type; and taking the taste type corresponding to the recipe with the highest total cooking times as the taste type of the user.
It should be noted that the foregoing explanation of the embodiment of the recipe recommendation method is also applicable to the apparatus for recommending a recipe in this embodiment, and is not repeated herein.
In order to implement the above embodiment, the present invention further provides an electronic device, as shown in fig. 8, the electronic device 200 includes the aforementioned recipe recommendation apparatus 100.
The electronic device 200 may be a server, or may also be a mobile terminal such as a mobile phone or a Pad, or an electric cooking device with an intelligent function.
In order to implement the above embodiments, the present invention also proposes a computer-readable storage medium on which a computer program is stored, which when executed by a processor implements the aforementioned recipe recommendation method.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing steps of a custom logic function or process, and alternate implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present invention.
The logic and/or steps represented in the flowcharts or otherwise described herein, e.g., an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.
It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. If implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.
It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.
In addition, functional units in the embodiments of the present invention may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a stand-alone product, may also be stored in a computer readable storage medium.
The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (12)
1. A recipe recommendation method, comprising the steps of:
acquiring historical cooking data of a user, and acquiring intake information of the user on nutrient elements according to the historical cooking data;
determining nutrient elements which are not sufficiently ingested by the user according to the ingestion information of the nutrient elements, and taking the nutrient elements which are not sufficiently ingested as target nutrient elements;
and acquiring a target recommended recipe according to the target nutrient elements, and recommending to the user.
2. The recipe recommendation method according to claim 1, wherein the intake information includes a kind and an intake amount of the nutrient element.
3. The recipe recommendation method according to claim 2, wherein the obtaining of the user's intake information of the nutrient elements based on the historical cooking data comprises:
acquiring attribute information of food materials in a recipe cooked by a user according to the historical cooking data;
acquiring the cooking amount of food materials in a recipe cooked by a user according to the historical cooking data;
and acquiring the intake information of the nutritional elements of the user according to the attribute information of the food material and/or the cooking amount of the food material.
4. The recipe recommendation method according to claim 2, wherein the determining that the user has ingested an insufficient nutrient element based on the nutrient element intake information comprises:
acquiring attribute information of a user, and acquiring the demand of the user for nutrient elements according to the attribute information of the user;
and identifying the nutrient elements with the intake amount smaller than the required amount as the target nutrient elements.
5. The recipe recommendation method according to claim 4, further comprising:
acquiring the deficiency amount of the target nutrient elements according to the demand and intake of the user for the nutrient elements;
acquiring the amount to be supplemented of the target nutrient elements according to the missing amount of the target nutrient elements;
and acquiring a target recommended recipe according to the to-be-supplemented amount of the target nutrient elements.
6. The recipe recommendation method according to claim 5, wherein the obtaining a target recommended recipe in accordance with the target nutrient element comprises:
obtaining the target food material according to the target nutrient elements;
and acquiring the target recommended recipe according to the to-be-supplemented amount of the target nutrient elements and the target food material.
7. The recipe recommendation method according to claim 1, further comprising, after obtaining the target recommended recipe according to the target nutrient element:
acquiring the taste type of a user according to the historical cooking data;
and screening the target recommended recipes according to the taste types.
8. The recipe recommendation method according to claim 7, wherein the obtaining a user's taste type according to the historical cooking data comprises:
acquiring feedback data of a recipe according to the historical cooking data;
obtaining evaluation parameters of the recipes according to the feedback data;
and sequencing the evaluation parameters of the recipes, selecting the recipes with the evaluation parameters larger than a preset threshold value, and acquiring the taste type corresponding to the recipes with the evaluation parameters larger than the preset threshold value as the taste type of the user.
9. The recipe recommendation method according to claim 7, wherein the obtaining a user's taste type according to the historical cooking data comprises:
extracting recipes from the historical cooking data;
acquiring the taste types of the recipes, and counting the total cooking times of the recipes belonging to the same taste type;
and taking the taste type corresponding to the recipe with the highest total cooking times as the taste type of the user.
10. A recipe recommendation apparatus comprising:
the acquisition module is used for acquiring historical cooking data of a user and acquiring the intake information of the user on the nutrient elements according to the historical cooking data;
the determining module is used for determining nutrient elements which are not sufficiently ingested by the user according to the ingestion information of the nutrient elements and taking the nutrient elements which are not sufficiently ingested as target nutrient elements;
and the recommending module is used for acquiring a target recommended recipe according to the target nutrient elements and recommending the target recommended recipe to the user.
11. An electronic device, characterized in that it comprises a recommendation means for recipes as claimed in claim 10.
12. A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out a method of recommending recipes as claimed in any one of claims 1 to 9.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114023419A (en) * | 2021-10-29 | 2022-02-08 | 杨德安 | Recipe recommendation method and device and nonvolatile storage medium |
| CN114613472A (en) * | 2022-03-10 | 2022-06-10 | 佛山市顺德区美的洗涤电器制造有限公司 | Recipe pushing method and device, cooking equipment and medium |
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| CN109147910A (en) * | 2018-08-09 | 2019-01-04 | 海南纽康信息系统有限公司 | A kind of dish recommendation system and implementation method based on food materials nutritional ingredient and taste |
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Application publication date: 20210720 |