CN113496427A - Recipe quantity determination processing method and device, electronic device and storage medium - Google Patents
Recipe quantity determination processing method and device, electronic device and storage medium Download PDFInfo
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Abstract
The invention relates to the field of computers, and provides a method and a device for judging and processing the weight of a menu, electronic equipment and a storage medium, wherein the method comprises the following steps: determining a weight determination method of the recipe according to the food material types of the food materials in the recipe; determining corresponding determination parameters according to the weight determination method, calculating the determination parameters of the recipe according to the weight determination method, and determining the single weight of the recipe; wherein the single serving size represents the recommended number of people to eat by the recipe. According to the embodiment of the invention, the food material types of the food materials in the menu are judged, the corresponding weight judgment method is determined according to the food material types, and the single weight of the menu is calculated by the weight judgment method, so that a user can conveniently select different nutrition menus according to the number of people having meals, and more accurate nutrition catering is realized.
Description
Technical Field
The invention relates to the technical field of computers, in particular to a method and a device for determining and processing the quantity of a menu, electronic equipment and a storage medium.
Background
At present, the capacity of the food containing tools such as tableware containers and the like is not defined in a unified standard, tableware and containers with different capacity specifications exist in the market, and the reference units for dividing food portions are not unified, so that the food portions cannot be accurately measured; meanwhile, the influence of actual operation is large, such as the filling height and degree of a unit container, even the density and the like are easily influenced by artificial subjective factors, and the practical value of dividing food portions is reduced.
According to the diet guidance suggestions of the nutritional health conditions and the basic needs of residents in China, the weight grams of various foods eaten every day is taken as a unit, and the prior art also provides a rough method for estimating the food quantity, but the method only divides the quantities of different food materials into smaller specific different weights to simply meet the requirements of balanced matching of the foods and does not meet the application condition of accurate diet management. The existing recipe compiling method in the nutrition catering assists in completing the calculation of specific food configuration by manually presetting the type and configuration proportion of food according to the type and quantity of the configured food. The standard portions of food proposed by the prior art are calculated according to the same energy or the same protein of food materials, and the standard portions of different food materials are different.
Although the existing food material portion dividing method is simple and intuitive, the actual application still has great limitation, the divided portions are not accurate enough and cannot be directly used for food matching of nutritional food, and only the food material portions are divided, so that the method cannot be applied to portion judgment of a menu required by the nutritional food.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art.
Therefore, a first object of the present invention is to provide a recipe portion determination processing method, which can realize more accurate nutritional catering by performing portion determination by differentiating different food material types.
A second object of the present invention is to provide a recipe quantity determination processing device.
A third object of the invention is to propose an electronic device.
A fourth object of the invention is to propose a non-transitory computer-readable storage medium.
To achieve the above object, an embodiment of a first aspect of the present invention provides a method for determining and processing portion of a recipe, including:
determining a weight determination method of the recipe according to the food material types of the food materials in the recipe;
determining corresponding determination parameters according to the weight determination method, calculating the determination parameters of the recipe according to the weight determination method, and determining the single weight of the recipe;
wherein the single serving size represents the recommended number of people to eat by the recipe.
According to the method for judging and processing the portion of the recipe, the food material types of the food materials in the recipe are judged, the corresponding portion judging method is determined according to the food material types, the single portion of the recipe is calculated through the portion judging method, a user can conveniently select different nutrition recipes according to the number of people having meals, and more accurate nutrition catering is achieved.
In addition, the recipe quantity determination processing method according to the above embodiment of the present invention may further have the following additional technical features:
according to an embodiment of the present invention, the method for determining the portion of the recipe according to the food material types of the food materials in the recipe specifically includes:
determining the food material types of main food materials in the menu as the integral cooking types;
determining the judging sequence of each portion judging method corresponding to the menu according to the relation between the nutrition amount of the main food material and the nutrition requirement of the single person;
and determining a portion determination method of the recipe according to the determination sequence.
According to an embodiment of the invention, the determining of the order of the portion determination method corresponding to the recipe according to the relationship between the nutrition amount of the main food material and the nutrition requirement of the single person specifically comprises:
determining that the nutrition amount of the main food material and the nutrition requirement of the single person meet a first preset relation, and determining that the judgment sequence of the quantity judgment methods corresponding to the menu is a first judgment sequence;
wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the first judging sequence is a nutrient content judging method, a food material individual judging method and a food quantity judging method.
According to an embodiment of the invention, the determining of the order of the portion determination method corresponding to the recipe according to the relationship between the nutrition amount of the main food material and the nutrition requirement of the single person specifically comprises:
determining that the nutrition amount of the main food material and the nutrition requirement of the single person meet a second preset relationship, and determining that the judgment sequence of the quantity judgment methods corresponding to the menu is a second judgment sequence;
wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the second judging sequence is a food material individual judging method, a nutrient content judging method and a food quantity judging method.
According to an embodiment of the present invention, the method for determining the portion of the recipe according to the food material types of the food materials in the recipe specifically includes:
determining the food material types of main food materials in a menu as processing types or fruits and vegetables, determining the judging sequence of the quantity judging methods corresponding to the menu as a third judging sequence, and determining the quantity judging methods of the menu according to the third judging sequence;
wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the third judging sequence is a food intake judging method, a nutrient content judging method and a food individual judging method.
According to an embodiment of the present invention, the method for determining the portion of the recipe according to the food material types of the food materials in the recipe specifically includes:
determining the food material types of main food materials in a menu as target food material types, determining the judging sequence of the quantity judging methods corresponding to the menu as a first judging sequence, and determining the quantity judging methods of the menu according to the first judging sequence;
wherein the target food material category is a category of food materials other than the whole cooking category, the processing category, and the fruit and vegetable category;
the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the first judging sequence is a nutrient content judging method, a food material individual judging method and a food quantity judging method.
According to an embodiment of the present invention, the determining the corresponding determination parameter according to the portion determination method, and calculating the determination parameter of the recipe according to the portion determination method to determine the single-person portion of the recipe specifically includes:
determining the judgment parameters corresponding to the nutrient content judgment method as each nutrient;
calculating the content of each nutrient in the menu according to the nutrient content determination method;
determining the single serving quantity of the menu according to the content of each nutrient and the required quantity of each nutrient for a single person;
wherein the weight determination method is a nutrient content determination method.
According to an embodiment of the present invention, the calculating the content of each nutrient in the recipe according to the nutrient content determination method specifically includes:
determining at least one main nutrient according to the nutrients of each food material in the menu and a preset nutrient table required by a human body;
and calculating the content of each main nutrient in the menu according to the nutrient intake of three meals a day of the at least one main nutrient, the distribution weight of the three meals and the optimal nutrient intake corresponding to the crowd characteristics.
According to an embodiment of the present invention, the determining the corresponding determination parameter according to the portion determination method, and calculating the determination parameter of the recipe according to the portion determination method to determine the single-person portion of the recipe specifically includes:
determining the weight as a judgment parameter corresponding to the food material individual judgment method, and calculating the single weight of the menu according to the weight of the main food materials of the menu and the single weight required quantity
Wherein the quantity determination method is a food material individual determination method.
According to an embodiment of the present invention, the determining the corresponding determination parameter according to the portion determination method, and calculating the determination parameter of the recipe according to the portion determination method to determine the single-person portion of the recipe specifically includes:
determining a judgment parameter corresponding to the food quantity judgment method as a capacity, and calculating to obtain the single-person weight of the menu according to the total capacity and the single-person capacity of the main food materials of the menu;
wherein the weight determination method is a food intake determination method.
To achieve the above object, a second aspect of the present invention provides a recipe quantity determination processing apparatus, comprising:
the system comprises a judgment method determining module, a weight judgment module and a weight judgment module, wherein the judgment method determining module is used for determining the weight judgment method of the menu according to the food material types of food materials in the menu;
the weight determining module is used for determining corresponding determination parameters according to the weight determination method, calculating the determination parameters of the recipe according to the weight determination method and determining the single weight of the recipe;
wherein the single serving size represents the recommended number of people to eat by the recipe.
In order to achieve the above object, a third embodiment of the present invention provides an electronic device, which includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor implements the steps of the recipe portion determination processing method when executing the program.
To achieve the above object, a fourth aspect of the present invention provides a non-transitory computer-readable storage medium, on which a computer program is stored, the computer program, when being executed by a processor, implements the steps of the recipe portion determination processing method.
One or more technical solutions in the embodiments of the present invention at least have the following technical effects: the food material types of the food materials in the menu are judged, the corresponding weight determination method is determined according to the food material types, the single weight of the menu is calculated through the weight determination method, a user can conveniently select different nutrition menus according to the number of people having meals, and more accurate nutrition catering is realized.
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
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of a recipe quantity determination processing method according to an embodiment of the present invention;
FIG. 2 is a schematic flow chart of a recipe quantity determination processing method according to another embodiment of the present invention;
fig. 3 is a schematic structural diagram of a portion determination processing device of a recipe according to an embodiment of the present invention;
fig. 4 is a logic block diagram of an electronic device according to an embodiment of the present invention.
Detailed Description
The following further describes embodiments of the present invention with reference to the accompanying drawings. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
Fig. 1 is a schematic flow chart illustrating a portion determination processing method of a recipe provided in this embodiment, including:
s101, determining a portion determination method of the recipe according to the food material types of the food materials in the recipe.
The menu is dishes and cooking methods recommended by the terminal according to the nutritional standards and the specific requirements of the user. For example, the current recipe includes 3 dishes: braised spare ribs in soy sauce, steamed fish and tomato egg soup.
The food materials are used by various dishes in the menu. Food materials such as tomato egg soup include tomatoes and eggs.
The food material types are the types to which food materials belong, and the food material types in this embodiment include: overall cooking type, processing type, fruit and vegetable type and target food material type. Wherein the whole cooking type is food of whole animal (livestock, fowl, aquatic product, etc., raw material is part of certain animal) or whole egg (raw material is part of egg, such as egg white or egg yolk); the processing type is food with irregular energy density and large difference of nutrient content, and the materials are usually changed according to the taste requirement; the fruits and vegetables are commonly called fruits and vegetables; the target food material category is a category of food materials other than the whole cooking category, the processing category, and the fruit and vegetable category.
The weight determination method is a method for determining the weight of the recipe, namely a method for determining the number of people for eating recommended by the recipe.
S102, determining corresponding determination parameters according to the portion determination method, calculating the determination parameters of the recipe according to the portion determination method, and determining the single portion of the recipe.
The judgment parameters are parameters according to which the weight of the recipe is judged. For example, when the determination is made by using a nutrient content determination method, the determination parameter is a nutrient, and therefore, the single-person portion of the recipe is calculated from each nutrient.
The single serving size represents the number of people recommended for the recipe.
For example, there are 10 recipes, and the recipe is determined according to the recipe quantity determination processing method provided in this embodiment, so as to obtain the determination result: the single serving size of 5 recipes is 3, the single serving size of 3 recipes is 5, and the single serving size of 2 recipes is 4. If 5 people are currently eating, one of the 3 recipes with 5 single servings can be selected for ordering or for self-preparing food according to personal preference or other preset criteria. For the currently selected 5 people menu, for example, the menu is braised pork ribs, crucian carp soup, fried lettuce and tomato-fried eggs, each dish in the menu is obtained by the most appropriate portion determination method determined according to the portion determination processing method of the menu provided by the embodiment, so that the nutritional health condition and the basic requirement on diet of the user are met, and accurate nutritional catering can be realized.
In the embodiment, the food material types of the food materials in the menu are judged, the corresponding weight determination method is determined according to the food material types, and the single weight of the menu is calculated by the weight determination method, so that a user can select different nutrition menus according to the number of people having meals, and more accurate nutrition catering is realized.
Further, on the basis of the method embodiment, the determining of the portion of the recipe according to the food material type of each food material in the recipe specifically includes:
determining the food material types of main food materials in the menu as the integral cooking types;
determining the judging sequence of each portion judging method corresponding to the menu according to the relation between the nutrition amount of the main food material and the nutrition requirement of the single person;
and determining a portion determination method of the recipe according to the determination sequence.
The main food materials are main food materials in the current menu, for example, the main food materials of the braised fish are fish, and the main food materials of the eggs fried by the tomatoes are tomatoes and eggs.
The nutrient amount is the content of main nutrients of each food material, such as the protein content in one egg.
The single nutritional requirement is the demand of each individual for nutrient content.
The judging sequence is the priority sequence of the weight judging method adopted when the weight of the recipe is judged, and the first weight judging method is selected according to the priority sequence to judge the weight of the recipe; if the first quantity determination method is not applicable, the second quantity determination method in the priority order is selected for determination, and the like is repeated until the proper quantity is obtained for determination, and the quantity of the recipe is determined.
The priority of each portion determination method in different determination orders is different, and once a proper portion determination method is determined, the portion determination method is adopted to determine the portion of the recipe.
Specifically, when the food material type of the main food material in the menu is judged to be the whole cooking type, the relation between the total calorie or the content of the main nutrient (protein or fat) of the main food material and the nutrient demand of the protein or fat of one single meal is continuously judged, different judgment orders are determined through different relations, and therefore, according to the portion judgment method in the judgment orders, the proper portion judgment method is selected in sequence until the proper portion judgment method is determined. For example, the energy Q required by each meal of a single person is converted into the nutrient content P, and the amount W required for the rice to reach the nutrient content P is calculated1The amount W required for the porridge to reach the nutrient content P2. Measured in a bowl, if W11 bowl, then W in general2Is 2-3 bowls. Normally, it is appropriate to recommend to the user that 1 bowl of rice is served, and it is not appropriate to recommend to the user that 2-3 bowls of porridge are served because the user cannot drink the rice. Therefore, the nutrient content determination method is applicable to rice, but not to porridge.
In the embodiment, when the food material type is judged to be the integral cooking type, the portion judgment method is further determined according to the relationship between the nutrient content of the food material and the nutrition requirement of a single person, the actual existing form and the nutrient value of the food are combined according to reasonable logic to divide the portion of the food, so that the recipe portion recommended by the nutritional catering not only meets the objective actual portion of the raw materials for making the food material, ensures the health requirement of the catering, but also meets the actual condition of the food making.
Further, on the basis of the above method embodiment, the determining, according to the relationship between the nutrient content of the main food material and the nutrient requirement of the single person, the determination sequence of the portion determination method corresponding to the recipe specifically includes:
determining that the nutrition amount of the main food material and the nutrition requirement of the single person meet a first preset relation, and determining that the judgment sequence of the quantity judgment methods corresponding to the menu is a first judgment sequence;
wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method.
The nutrient content determination method is a method for determining according to the nutrient content of the food material.
The food individual judgment method is a method for judging according to the weight of the whole food.
The food quantity judging method is a method for judging according to the capacity of food materials.
The first judging sequence is a nutrient content judging method, a food material individual judging method and a food quantity judging method.
Specifically, when the main food materials are judged according to the first judgment sequence, firstly, a nutrient content judgment method is selected to judge the main food materials to obtain a first judgment result; judging the first judgment result according to a preset judgment result judgment rule, if the first judgment result meets the judgment rule, determining the first judgment result as a single weight of the menu, otherwise, selecting a food material individual judgment method in the first judgment sequence to judge the main food material to obtain a second judgment result; and judging the second judgment result according to a preset judgment result judgment rule, if the second judgment result meets the judgment rule, determining the second judgment result as the single weight of the recipe, and otherwise, selecting a food quantity judgment method in the first judgment sequence to judge the main food materials.
Generally, a judgment result meeting the judgment rule can be obtained through a first judgment method in a judgment sequence, for example, when the braised crucian is judged, because the main food material crucian is of an integral cooking type and the nutrient content and the single nutrient requirement of one crucian meet a first preset relation, the judgment is carried out by adopting the first judgment method in the first judgment sequence, namely the nutrient content of the braised crucian is calculated by adopting a nutrient content judgment method to obtain the single share of the braised crucian, which meets the eating rule of a user, so that the single share obtained by adopting the nutrient content judgment method can be recommended to the user.
However, in some special cases, the first determination method in the determination sequence cannot obtain the determination result meeting the determination rule, for example, when the porridge is determined, if the first determination method is a nutrient content determination method, the required amount of the porridge is 2-3 bowls if the nutrition requirement of a single person is to be met when the porridge is determined by the nutrient content determination method; according to the eating rule of a user, 2-3 bowls of porridge are obviously excessive for one meal, so that the nutrient content judgment method is not applicable, and the second judgment method in the judgment sequence needs to be selected for continuous judgment until a judgment result meeting the judgment rule is obtained.
Further, on the basis of the above method embodiment, the determining, according to the relationship between the nutrient content of the main food material and the nutrient requirement of the single person, the determination sequence of the portion determination method corresponding to the recipe specifically includes:
and determining that the nutrition amount of the main food material and the nutrition requirement of the single person meet a second preset relationship, and determining that the judgment sequence of the quantity judgment methods corresponding to the menu is a second judgment sequence.
Wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method.
The second judging sequence is a food material individual judging method, a nutrient content judging method and a food quantity judging method.
The first preset relationship is a proportional relationship between the nutrition amount of the main food material and the nutrition requirement of the single person. For example, the ratio of the nutrient A of the main food material to the nutrient requirement B of the single person is A/B ≥ 1.5 or A/B ≤ 2/3.
The second preset relationship is a difference value relationship between the nutrition amount of the main food material and the nutrition requirement of the single person. For example, the difference relationship | A-B | < min (0.5A,0.5B) between the nutrient amount A of the main food material and the nutrient requirement B of the single person.
Specifically, as shown in fig. 2, when determining the amount of a recipe, recipe information needs to be acquired first; then importing the menu information into a database, and classifying and importing the menu information according to different recipes to which the menu belongs, wherein the menu information comprises information such as the types of raw materials, the use amounts of the raw materials, the weight of the menu and the like made of menu values; and finally, calculating the nutritional ingredients of the recipe, for example, calculating the content of heat, protein, fat, carbohydrate and the like in each recipe, and determining the quantity of the recipe according to the food material type by a quantity determination method. The detailed process is as follows:
s201, obtaining menu information.
Specifically, relevant information of the menu is obtained by calling a menu database, wherein the relevant information comprises the menu type of the menu, the making food material information of the menu and the nutrient content of the menu:
the recipe has the following dish types: 9 dishes and meals;
making food material information of the menu: main material, auxiliary material and their weight, preparation process and food form;
the nutrient content of the recipe is as follows: three major energy supply nutrients.
S202, importing the menu information into a database, wherein the menu information can be classified and imported according to different recipes to which the menus belong, and the menu information comprises information such as raw material types, raw material consumption, menu weight and the like made by menu values.
Specifically, the main food materials of the recipe are classified to obtain different food material types.
From three dimensions considered by the healthy single-person definition, the food types which can be defined by each dimension are respectively distinguished:
classifying and limiting nutrients aiming at different main nutrients relatively rich in different foods so as to meet the health requirements of corresponding nutrition;
secondly, individual classification and limitation are carried out according to the type and the integral number characteristics of the food raw materials so as to meet the practicability of food making sources;
thirdly, classifying and limiting the body volume according to the object shape of the food: liquid food, semi-liquid food and other foods to meet the reasonability of the food consumption.
And (3) combining the three dimensions for common analysis, and screening out the types which cannot be distinguished by a certain dimension and need to be differentiated and limited:
foods that are not amenable to partitioning with nutrient content: processed foods with irregular energy density (different greatly due to different making materials or mixture ratio) (such as sweetmeats, western-style pastries and snack foods, fluid foods or semi-fluid foods such as porridge and soup) and foods with large nutrient content difference (such as marinated dishes and cold dishes);
food that should not be divided by the whole number characteristic of food: liquid food, semi-liquid food, food with the whole weight less than 10 g;
food that should not use weight to divide: the food part or the main making material is food of the whole animal, and the food part or the main making material is whole cooking type food of the whole egg.
S203, calculating the nutrient components of the recipe, for example, calculating the content of heat, protein, fat, carbohydrate and the like contained in each recipe, and performing the quantity judgment on the recipe according to the food material type determining quantity judgment method.
Specifically, for a food of the whole cooking type in which the food portion or the main material for production is an entire animal (an organism of the animal phylum such as livestock, poultry, aquatic products, etc., and the raw material is not included in a part of a certain animal) or an entire egg (the raw material is not included in a part of an egg, such as egg white or egg yolk), the total calorie or the content a of the main nutrient (protein or fat) of the food and the protein or fat nutrient demand B (RNI recommended intake) for one single meal are determined:
if the nutrient content of the food is more than half times of that of a single nutrient (A-B is more than or equal to 0.5B), the food is suitable for people with 2 people or more in a meal, and in order to prevent overnutrition, the logic priority order is as follows: nutritional characteristics and health requirements (nutrient content determination method) > physical attributes of food (food material individual determination method) > normal consumption of food (food quantity determination method).
If the nutrition requirement of a single person is more than half times and more than the nutrition contained in the food (B-A is more than or equal to 0.5A), the nutrition requirement of the single person can be met by the food consisting of nearly 2 animals or more in one meal, and in order to meet the nutrition requirement, the logic priority order is divided as follows: nutritional characteristics and health requirements (nutrient content determination method) > physical attributes of food (food material individual determination method) > normal consumption of food (food quantity determination method).
If the difference between the two is half times in (| A-B | < min (0.5A,0.5B)), it indicates that there is no influence of several-fold difference in nutrition requirement, and at this moment, the practicality of food preparation should be mainly considered, and the logic priority order should be divided into: physical attributes of food (food material individual determination method) > nutritional characteristics and health requirements (nutrient content determination method) > normal consumption of food (food quantity determination method).
According to the embodiment, the food category and the healthy nutrition requirement are combined according to reasonable logic to determine the judgment sequence, a proper classification judgment method is selected to divide the food, and the food subjected to food quantity division processing is used for nutritional catering, so that more convenient and effective recommendation of healthy single-person food, namely one person with different foods for one meal is realized, the healthy requirement of catering is guaranteed, and the actual condition of food preparation is also met.
Further, on the basis of the method embodiment, the determining of the portion of the recipe according to the food material type of each food material in the recipe specifically includes:
determining the food material types of main food materials in a menu as processing types or fruits and vegetables, determining the judging sequence of the quantity judging methods corresponding to the menu as a third judging sequence, and determining the quantity judging methods of the menu according to the third judging sequence;
wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the third judging sequence is a food intake judging method, a nutrient content judging method and a food individual judging method.
Further, on the basis of the method embodiment, the determining of the portion of the recipe according to the food material type of each food material in the recipe specifically includes:
determining the food material types of main food materials in a menu as target food material types, determining the judging sequence of the quantity judging methods corresponding to the menu as a first judging sequence, and determining the quantity judging methods of the menu according to the first judging sequence;
wherein the target food material category is a category of food materials other than the whole cooking category, the processing category, and the fruit and vegetable category;
the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the first judging sequence is a nutrient content judging method, a food material individual judging method and a food quantity judging method.
Specifically, for processed foods with irregular energy density and large difference in nutrient content (large difference due to different making materials or mixture ratios), the change of energy density or nutrient content is not directly related to health requirements because the materials are usually changed according to taste requirements, so that specific energy or nutrient content is not suitable for being used as a basis for division. The logical priority order should be divided as follows: food normal consumption (food quantity determination method) > nutritional characteristics and health requirements (nutrient content determination method) > food physical attributes (food material individual determination method).
For the second layer of food (vegetables and fruits) of the Chinese resident diet pagoda, because the types are various and the content of nutrient components of different types of food is likely to be greatly different, the food needs to be divided into parts according to the recommended weight of the diet guideline, and the logic priority order of division is as follows: food normal consumption (food quantity determination method) > nutritional characteristics and health requirements (nutrient content determination method) > food physical attributes (food material individual determination method).
In addition, for foods with three major nutrient main sources (except the foods related to the two situations), as the intake of the three major nutrients is a main index of the dietary nutrition assessment, the recommended intake RNI of the three major nutrients recommended by the dietary guidelines of Chinese residents is taken as a reference for carrying out the weight division, and the logic priority order of the division is as follows: nutritional characteristics and health requirements (nutrient content determination method) > physical attributes of food (food material individual determination method) > normal consumption of food (food quantity determination method).
The embodiment divides food according to reasonable logic and by combining with the dietary guidance basis of nutrition science, and applies the new food quantity to the nutrition catering software through a logic algorithm, so that reasonable random food collocation can be realized, and the objective diversity of food collocation is ensured.
Further, on the basis of the above method embodiment, the determining a corresponding determination parameter according to the portion determination method, and calculating a determination parameter of the recipe according to the portion determination method to determine a single-person portion of the recipe specifically includes:
determining the judgment parameters corresponding to the nutrient content judgment method as each nutrient;
calculating the content of each nutrient in the menu according to the nutrient content determination method;
and determining the single serving size of the menu according to the content of each nutrient and the required amount of each nutrient for a single person.
Wherein the weight determination method is a nutrient content determination method.
Specifically, the nutrient content determination method obtains a nutrient content table { a1, a2, A3, a4, a5 …. } of the food according to the divided food, performs cross determination by combining a human body required main nutrient table { b1, b2, b3, b4, b5 …. }, and selects three main nutrients A1, A2 and A3 which are mainly contained in the food; then according to the characteristics of the user such as age, work, weight and the like, calculating the most suitable nutrient intake according to a preset parameterization table; and finally, determining the single serving size of the menu according to the required amount of each nutrient of the single person.
According to the embodiment, the configuration proportion of different foods manually set is avoided, the foods can be reasonably and randomly matched through the calculation of the content of the nutrients without professional knowledge background, and the nutritional formula is generated, so that the objective diversity of food matching is ensured, meanwhile, the food quantity can be accurately divided, and the convenient and effective nutritional formula is realized.
Further, on the basis of the above method embodiment, the calculating the content of each nutrient in the recipe according to the nutrient content determination method specifically includes:
determining at least one main nutrient according to the nutrients of each food material in the menu and a preset nutrient table required by a human body;
and calculating the content of each main nutrient in the menu according to the nutrient intake of three meals a day of the at least one main nutrient, the distribution weight of the three meals and the optimal nutrient intake corresponding to the crowd characteristics.
The nutrient table required by the human body can be obtained in advance, and a plurality of main nutrients, namely main nutrients, in the nutrient table required by the human body are determined by combining the nutrients of all food materials in the current menu.
The nutrient intake of the three meals in the day can be obtained in advance and represents the nutrient intake required for breakfast, lunch and dinner respectively.
The three-meal distribution weight can be preset and represents the weight respectively set for breakfast, lunch and dinner, such as 0.3 for breakfast, 0.4 for lunch and 0.3 for dinner.
The optimal nutrient intake corresponding to the demographic may be obtained by consulting the following table:
where "-" indicates not established, the unit of a is: megajoules per kilogram of body weight per day (MJ/(kg. d)), with b in units: kilocalories per kilogram body weight per day (kcal/(kg. d)).
Specifically, according to the dish style of the divided food and the recommended daily dietary intake (RNI) Xa, Ya and Za of the three main nutrients A1, A2 and A3, the content Pa of each main nutrient in the dish style is refined and disassembled according to the daily nutrient intake distribution formula of the specific user.
Pa ═ weight of breakfast intake E1 × ft (mx)) + [ (of lunch intake E2 × ft (mx)) ] + [ (of dinner intake E3 × ft (mx)) + (of dinner intake of nutrition) + Σ (of meal intake En × ft (mx)) ]).
Wherein, E1, E2 and E3 depend on the age, physiological characteristics (pregnant women, adolescence and the like) of the user, the weight of the added meal depends on other conditions of the user, diseases such as diabetes, digestive diseases and the like which need to eat less and more than one meal are more common, Ft (Mx) is the optimal nutrient intake corresponding to the characteristics of the crowd, and the table can be inquired to obtain.
If the result of the intake requirement of each nutrient of a single meal is Pan, and Pan is SET { Xp, Yp, Zp.. }, then the energy supply ratio of each nutrient of the food is analyzed by considering the overall characteristics and the actual consumption of the food: if a single nutrient is mainly supplied, directly taking the nutrient intake required amount PanXp, Pan Yp and PanZp as a division standard, dividing the main nutrient content of the food with specific weight by N to obtain a part, and dividing the weight of the food by the part to obtain the weight g of the food (each part contains Ng of a certain nutrient) of each healthy individual part; if more than one nutrient is mainly supplied, in order to avoid the situation that the energy supply of other nutrients is excessive when the nutrient is divided by the required amount of a single nutrient, the sum E (kcal) of the energy supply of the main nutrient is directly taken as a dividing standard, the energy contained in the food with the specific weight is divided by E to obtain the number n of parts, and then the weight of the food is divided by the number of parts to obtain the weight g (each part contains the energy of Ekcal) of the food per healthy single person.
The existing menu metering method cannot solve the problem of metering by each meal and each person in Chinese catering, excessively depends on subjective judgment, limits rich diversity of food types for catering to a certain extent, and influences the demand of various food types recommended by a dietary guideline.
The embodiment avoids the manual setting of the configuration proportion of different foods, reasonably collocates the foods randomly through the content of each nutrient to generate the nutrition catering, thereby not only ensuring the objective diversity of food collocation, but also accurately dividing the food quantity to realize convenient and effective nutrition catering.
Further, on the basis of the above method embodiment, the determining a corresponding determination parameter according to the portion determination method, and calculating a determination parameter of the recipe according to the portion determination method to determine a single-person portion of the recipe specifically includes:
determining a judgment parameter corresponding to the food material individual judgment method as weight, and calculating to obtain the single weight of the menu according to the weight of the main food materials of the menu and the single weight requirement;
further, on the basis of the above method embodiment, the determining a corresponding determination parameter according to the portion determination method, and calculating a determination parameter of the recipe according to the portion determination method to determine a single-person portion of the recipe specifically includes:
and determining a judgment parameter corresponding to the food quantity judgment method as the capacity, and calculating the single-person weight of the recipe according to the total capacity and the single-person capacity of the main food materials of the recipe.
When the portion of the recipe is judged by adopting a food material individual judgment method, the single-person portion of the recipe is calculated by taking the weight as a judgment parameter according to the weight of the main food materials of the recipe and the single-person weight required amount; when the quantity of the recipe is judged by adopting a food quantity judgment method, the single quantity of the recipe is calculated by taking the capacity as a judgment parameter according to the total capacity and the single capacity of the main food materials of the recipe.
Specifically, for food division with priority factor order of physical attributes (food material individual determination method) > nutritional characteristics and health requirements (nutrient content determination method) > normal food consumption (food quantity determination method), after analyzing the required amounts of PanXp, Pan Yp and PanZp of each meal of food, food which is not suitable for use with nutrients as a division standard can be obtained, according to the whole number of food, the whole number of food materials is directly taken as the number of parts, and the weight of the specific food is divided by the number of parts, so that the weight g (each part contains 1 whole food material) of the food per healthy single person is obtained. It should be noted that different people should eat single serving of different dishes.
The food division priority factor sequence is normal food consumption (food quantity determination method) > nutritional characteristics and health requirements (nutrient content determination method) > physical attributes of food (food material individual determination method), after the required quantities of PanXp, Pan Yp and PanZp of each meal of food are analyzed, the food which is not suitable for using nutrients as a division standard can not be divided according to the whole number, the weight of the specific food can be directly divided by the weight of the food serving as the division standard according to the common food consumption quantity of the food to obtain the healthy single-person quantity of the food, and each healthy single-person quantity is m grams (each healthy single-person contains m grams of the food).
Specifically, the conversion algorithms for different types of food when calculating a single serving size are shown in the following table:
the recipe quantity judging and processing method provided by the embodiment can avoid manual setting of different food configuration proportions, can be used for food quantity division of a catering without professional knowledge background, helps nutrition catering software to reasonably and randomly collocate food, guarantees objective diversity of food collocation, and enables the food subjected to quantity judging and processing to be conveniently and effectively applied to nutrition catering.
Fig. 3 is a schematic structural diagram of a portion determination processing device of a recipe provided in this embodiment, where the device includes: a decision method determination module 301 and a portion determination module 302, wherein:
the decision method determining module 301 is configured to determine a quantity decision method of the recipe according to the food material types of the food materials in the recipe;
the weight determining module 302 is configured to determine a corresponding determination parameter according to the weight determination method, calculate the determination parameter of the recipe according to the weight determination method, and determine a single weight of the recipe;
wherein the single serving size represents the recommended number of people to eat by the recipe.
Specifically, the determination method determining module 301 determines the portion determination method of the recipe according to the food material types of the food materials in the recipe; the portion determining module 302 determines a corresponding determination parameter according to the portion determination method, calculates the determination parameter of the recipe according to the portion determination method, and determines the single-person portion of the recipe.
In the embodiment, the food material types of the food materials in the menu are judged, the corresponding weight determination method is determined according to the food material types, and the single weight of the menu is calculated by the weight determination method, so that a user can select different nutrition menus according to the number of people having meals, and more accurate nutrition catering is realized.
Further, on the basis of the above device embodiment, the determination module 301 is specifically configured to:
determining the food material types of main food materials in the menu as the integral cooking types;
determining the judging sequence of each portion judging method corresponding to the menu according to the relation between the nutrition amount of the main food material and the nutrition requirement of the single person;
and determining a portion determination method of the recipe according to the determination sequence.
Further, on the basis of the above device embodiment, the determination module 301 is specifically configured to:
determining that the nutrition amount of the main food material and the nutrition requirement of the single person meet a first preset relation, and determining that the judgment sequence of the quantity judgment methods corresponding to the menu is a first judgment sequence;
wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the first judging sequence is a nutrient content judging method, a food material individual judging method and a food quantity judging method.
Further, on the basis of the above device embodiment, the determination module 301 is specifically configured to:
determining that the nutrition amount of the main food material and the nutrition requirement of the single person meet a second preset relationship, and determining that the judgment sequence of the quantity judgment methods corresponding to the menu is a second judgment sequence;
wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the second judging sequence is a food material individual judging method, a nutrient content judging method and a food quantity judging method.
Further, on the basis of the above device embodiment, the determination module 301 is specifically configured to:
determining the food material types of main food materials in a menu as processing types or fruits and vegetables, determining the judging sequence of the quantity judging methods corresponding to the menu as a third judging sequence, and determining the quantity judging methods of the menu according to the third judging sequence;
wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the third judging sequence is a food intake judging method, a nutrient content judging method and a food individual judging method.
Further, on the basis of the above device embodiment, the determination module 301 is specifically configured to:
determining the food material types of main food materials in a menu as target food material types, determining the judging sequence of the quantity judging methods corresponding to the menu as a first judging sequence, and determining the quantity judging methods of the menu according to the first judging sequence;
wherein the target food material category is a category of food materials other than the whole cooking category, the processing category, and the fruit and vegetable category;
the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the first judging sequence is a nutrient content judging method, a food material individual judging method and a food quantity judging method.
Further, on the basis of the above apparatus embodiment, the portion determining module 302 is specifically configured to:
determining the judgment parameters corresponding to the nutrient content judgment method as each nutrient;
calculating the content of each nutrient in the menu according to the nutrient content determination method;
determining the single serving quantity of the menu according to the content of each nutrient and the required quantity of each nutrient for a single person;
wherein the weight determination method is a nutrient content determination method.
Further, on the basis of the above apparatus embodiment, the portion determining module 302 is specifically configured to:
determining at least one main nutrient according to the nutrients of each food material in the menu and a preset nutrient table required by a human body;
and calculating the content of each main nutrient in the menu according to the nutrient intake of three meals a day of the at least one main nutrient, the distribution weight of the three meals and the optimal nutrient intake corresponding to the crowd characteristics.
Further, on the basis of the above apparatus embodiment, the portion determining module 302 is specifically configured to:
determining a judgment parameter corresponding to the food material individual judgment method as weight, and calculating to obtain the single weight of the menu according to the weight of the main food materials of the menu and the single weight requirement;
wherein the quantity determination method is a food material individual determination method.
Further, on the basis of the above apparatus embodiment, the portion determining module 302 is specifically configured to:
determining a judgment parameter corresponding to the food quantity judgment method as a capacity, and calculating to obtain the single-person weight of the menu according to the total capacity and the single-person capacity of the main food materials of the menu;
wherein the weight determination method is a food intake determination method.
The portion determination processing device of the recipe according to this embodiment may be used to implement the above method embodiments, and the principle and technical effect are similar, which are not described herein again.
Fig. 4 is a schematic physical structure diagram of an electronic device, which may include, as shown in fig. 4: a processor (processor)401, a communication Interface (communication Interface)402, a memory (memory)403 and a communication bus 404, wherein the processor 401, the communication Interface 402 and the memory 403 complete communication with each other through the communication bus 404. Processor 401 may call logic instructions in memory 403 to perform the following method:
determining a weight determination method of the recipe according to the food material types of the food materials in the recipe;
determining corresponding determination parameters according to the weight determination method, calculating the determination parameters of the recipe according to the weight determination method, and determining the single weight of the recipe;
wherein the single serving size represents the recommended number of people to eat by the recipe.
It should be noted that, when being implemented specifically, the electronic device in this embodiment may be a server, a PC, or another device, as long as the structure includes the processor 401, the communication interface 402, the memory 403, and the communication bus 404 shown in fig. 4, where the processor 401, the communication interface 402, and the memory 403 complete mutual communication through the communication bus 404, and the processor 401 may call a logic instruction in the memory 403 to execute the above method. The embodiment does not limit the specific implementation form of the electronic device.
In addition, the logic instructions in the memory 403 may be implemented in the form of software functional units and stored in a computer readable storage medium when the software functional units are sold or used as independent products. Based on such understanding, the technical solution of the present invention may be embodied in the form of a software product, which is stored in a storage medium and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present invention. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.
Further, embodiments of the present invention disclose a computer program product comprising a computer program stored on a non-transitory computer-readable storage medium, the computer program comprising program instructions, which when executed by a computer, the computer is capable of performing the methods provided by the above-mentioned method embodiments, for example, comprising:
determining a weight determination method of the recipe according to the food material types of the food materials in the recipe;
determining corresponding determination parameters according to the weight determination method, calculating the determination parameters of the recipe according to the weight determination method, and determining the single weight of the recipe;
wherein the single serving size represents the recommended number of people to eat by the recipe.
In another aspect, an embodiment of the present invention further provides a non-transitory computer-readable storage medium, on which a computer program is stored, where the computer program is implemented to perform the transmission method provided in the foregoing embodiments when executed by a processor, and for example, the method includes:
determining a weight determination method of the recipe according to the food material types of the food materials in the recipe;
determining corresponding determination parameters according to the weight determination method, calculating the determination parameters of the recipe according to the weight determination method, and determining the single weight of the recipe;
wherein the single serving size represents the recommended number of people to eat by the recipe.
The above-described embodiments of the apparatus are merely illustrative, and the units described as separate parts may or may not be physically separate, and parts displayed as units 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. One of ordinary skill in the art can understand and implement it without inventive effort.
Through the above description of the embodiments, those skilled in the art will clearly understand that each embodiment can be implemented by software plus a necessary general hardware platform, and certainly can also be implemented by hardware. With this understanding in mind, the above-described technical solutions may be embodied in the form of a software product, which can be stored in a computer-readable storage medium such as ROM/RAM, magnetic disk, optical disk, etc., and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the methods described in the embodiments or some parts of the embodiments.
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; 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 such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
The above embodiments are merely illustrative of the present invention and are not to be construed as limiting the invention. Although the present invention has been described in detail with reference to the embodiments, it should be understood by those skilled in the art that various combinations, modifications or equivalents may be made to the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention, and the technical solution of the present invention is covered by the claims of the present invention.
Claims (13)
1. A method for determining and processing the weight of a menu is characterized by comprising the following steps:
determining a weight determination method of the recipe according to the food material types of the food materials in the recipe;
determining corresponding determination parameters according to the weight determination method, calculating the determination parameters of the recipe according to the weight determination method, and determining the single weight of the recipe;
wherein the single serving size represents the recommended number of people to eat by the recipe.
2. The method for portion determination processing of a recipe according to claim 1, wherein the determining the portion determination method of the recipe according to the food material type of each food material in the recipe specifically comprises:
determining the food material types of main food materials in the menu as the integral cooking types;
determining the judging sequence of each portion judging method corresponding to the menu according to the relation between the nutrition amount of the main food material and the nutrition requirement of the single person;
and determining a portion determination method of the recipe according to the determination sequence.
3. The method for determining and processing the portion of the recipe according to claim 2, wherein the determining the determination sequence of each portion determination method corresponding to the recipe according to the relationship between the nutrition amount of the main food material and the nutrition requirement of the single person specifically comprises:
determining that the nutrition amount of the main food material and the nutrition requirement of the single person meet a first preset relation, and determining that the judgment sequence of the quantity judgment methods corresponding to the menu is a first judgment sequence;
wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the first judging sequence is a nutrient content judging method, a food material individual judging method and a food quantity judging method.
4. The method for determining and processing the portion of the recipe according to claim 2, wherein the determining the determination sequence of each portion determination method corresponding to the recipe according to the relationship between the nutrition amount of the main food material and the nutrition requirement of the single person specifically comprises:
determining that the nutrition amount of the main food material and the nutrition requirement of the single person meet a second preset relationship, and determining that the judgment sequence of the quantity judgment methods corresponding to the menu is a second judgment sequence;
wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the second judging sequence is a food material individual judging method, a nutrient content judging method and a food quantity judging method.
5. The method for portion determination processing of a recipe according to claim 1, wherein the determining the portion determination method of the recipe according to the food material type of each food material in the recipe specifically comprises:
determining the food material types of main food materials in a menu as processing types or fruits and vegetables, determining the judging sequence of the quantity judging methods corresponding to the menu as a third judging sequence, and determining the quantity judging methods of the menu according to the third judging sequence;
wherein the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the third judging sequence is a food intake judging method, a nutrient content judging method and a food individual judging method.
6. The method for portion determination processing of a recipe according to claim 1, wherein the determining the portion determination method of the recipe according to the food material type of each food material in the recipe specifically comprises:
determining the food material types of main food materials in a menu as target food material types, determining the judging sequence of the quantity judging methods corresponding to the menu as a first judging sequence, and determining the quantity judging methods of the menu according to the first judging sequence;
wherein the target food material category is a category of food materials other than the whole cooking category, the processing category, and the fruit and vegetable category;
the weight determination method comprises a nutrient content determination method, a food material individual determination method or a food quantity determination method;
the first judging sequence is a nutrient content judging method, a food material individual judging method and a food quantity judging method.
7. The method for determining and processing the portion of the recipe according to claim 1, wherein the determining the corresponding determination parameter according to the portion determination method, and calculating the determination parameter of the recipe according to the portion determination method to determine the single portion of the recipe specifically comprises:
determining the judgment parameters corresponding to the nutrient content judgment method as each nutrient;
calculating the content of each nutrient in the menu according to the nutrient content determination method;
determining the single serving quantity of the menu according to the content of each nutrient and the required quantity of each nutrient for a single person;
wherein the weight determination method is a nutrient content determination method.
8. The method for determining and processing the portion of a recipe as claimed in claim 7, wherein the calculating the content of each nutrient in the recipe according to the nutrient content determination method specifically comprises:
determining at least one main nutrient according to the nutrients of each food material in the menu and a preset nutrient table required by a human body;
and calculating the content of each main nutrient in the menu according to the nutrient intake of three meals a day of the at least one main nutrient, the distribution weight of the three meals and the optimal nutrient intake corresponding to the crowd characteristics.
9. The method for determining and processing the portion of the recipe according to claim 1, wherein the determining the corresponding determination parameter according to the portion determination method, and calculating the determination parameter of the recipe according to the portion determination method to determine the single portion of the recipe specifically comprises:
determining a judgment parameter corresponding to the food material individual judgment method as weight, and calculating to obtain the single weight of the menu according to the weight of the main food materials of the menu and the single weight requirement;
wherein the quantity determination method is a food material individual determination method.
10. The method for determining and processing the portion of the recipe according to claim 1, wherein the determining the corresponding determination parameter according to the portion determination method, and calculating the determination parameter of the recipe according to the portion determination method to determine the single portion of the recipe specifically comprises:
determining a judgment parameter corresponding to the food quantity judgment method as a capacity, and calculating to obtain the single-person weight of the menu according to the total capacity and the single-person capacity of the main food materials of the menu;
wherein the weight determination method is a food intake determination method.
11. A device for determining and processing the amount of a recipe, comprising:
the system comprises a judgment method determining module, a weight judgment module and a weight judgment module, wherein the judgment method determining module is used for determining the weight judgment method of the menu according to the food material types of food materials in the menu;
the weight determining module is used for determining corresponding determination parameters according to the weight determination method, calculating the determination parameters of the recipe according to the weight determination method and determining the single weight of the recipe;
wherein the single serving size represents the recommended number of people to eat by the recipe.
12. An electronic device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, wherein the processor implements the steps of the method for portion determination processing of a recipe as claimed in any one of claims 1 to 10 when executing the program.
13. A non-transitory computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method for portion determination processing of a recipe as claimed in any one of the claims 1 to 10.
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| CN202010260368.7A CN113496427B (en) | 2020-04-03 | 2020-04-03 | Method and device for processing quantity judgment of menu, electronic equipment and storage medium |
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| CN103445172A (en) * | 2013-09-11 | 2013-12-18 | 一统安易（北京）科技有限公司 | Infant dietary nutrition catering method |
| CN104932319A (en) * | 2015-07-01 | 2015-09-23 | 珠海优特电力科技股份有限公司 | Digital menu, and ingredient method and ingredient system based on digital menu |
| CN106296521A (en) * | 2016-08-08 | 2017-01-04 | 统安易（北京）科技有限公司 | Child's catering system based on Nutrition Evaluation |
| CN106295171A (en) * | 2016-08-08 | 2017-01-04 | 统安易（北京）科技有限公司 | Child's catering system |
| CN107491639A (en) * | 2017-08-10 | 2017-12-19 | 天津市疾病预防控制中心 | A kind of catering trade nutrition based on new media is ordered control system |
| CN110349648A (en) * | 2019-05-31 | 2019-10-18 | 安徽四创电子股份有限公司 | A kind of generation recommending recipes method based on recipe library |
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| CN103445172A (en) * | 2013-09-11 | 2013-12-18 | 一统安易（北京）科技有限公司 | Infant dietary nutrition catering method |
| CN104932319A (en) * | 2015-07-01 | 2015-09-23 | 珠海优特电力科技股份有限公司 | Digital menu, and ingredient method and ingredient system based on digital menu |
| CN106296521A (en) * | 2016-08-08 | 2017-01-04 | 统安易（北京）科技有限公司 | Child's catering system based on Nutrition Evaluation |
| CN106295171A (en) * | 2016-08-08 | 2017-01-04 | 统安易（北京）科技有限公司 | Child's catering system |
| CN107491639A (en) * | 2017-08-10 | 2017-12-19 | 天津市疾病预防控制中心 | A kind of catering trade nutrition based on new media is ordered control system |
| CN110349648A (en) * | 2019-05-31 | 2019-10-18 | 安徽四创电子股份有限公司 | A kind of generation recommending recipes method based on recipe library |
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