CN114023419A

CN114023419A - Recipe recommendation method and device and nonvolatile storage medium

Info

Publication number: CN114023419A
Application number: CN202111267446.7A
Authority: CN
Inventors: 杨德安; 杨德生
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-10-29
Filing date: 2021-10-29
Publication date: 2022-02-08

Abstract

The invention discloses a recipe recommendation method and device and a nonvolatile storage medium. Wherein, the method comprises the following steps: acquiring physiological data of a target object, and determining a nutritional standard of the target object according to the physiological data, wherein the nutritional standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients; receiving a first recipe input by a target object, and determining a first nutrition parameter corresponding to the first recipe; comparing the first nutritional parameters with the nutritional standards, and adjusting the first recipe according to the comparison result to obtain a second recipe; and displaying the second recipe and a second nutritional parameter corresponding to the second recipe. The invention solves the technical problem of poor practicability of the recipe recommended to the target object caused by the fact that the actual condition of the target object cannot be comprehensively considered when the recipe is recommended to the target object in the prior art.

Description

Recipe recommendation method and device and nonvolatile storage medium

Technical Field

The invention relates to the field of health management, in particular to a recipe recommendation method and device and a nonvolatile storage medium.

Background

The daily diet condition of human being is the most important influencing factor of human metabolism, is related to many diseases and health problems, such as diabetes, hypertension, hyperlipemia, hyperuricemia, cardiovascular disease, nephropathy and the like, and is the core part of a body quality improvement plan of weight loss, body building and the like, so that the recommendation of an appropriate daily diet to a user is greatly helpful for improving the body health degree of the user.

However, in the prior art, when a recipe is recommended to a user, the recommended recipe is often determined only according to a certain single physiological index, and the most suitable recipe for a target object cannot be determined by comprehensively considering the actual condition of the target object, so that the recommended recipe is often not the recipe most beneficial to the body health of the target object, or the recommended recipe does not accord with the actual condition of the target object, for example, a certain food target object in the recommended recipe is difficult to obtain.

In view of the above problems, no effective solution has been proposed.

Disclosure of Invention

The embodiment of the invention provides a recipe recommendation method and device and a nonvolatile storage medium, which are used for at least solving the technical problem of low practicability of a recipe recommended to a target object caused by the fact that the actual condition of the target object cannot be comprehensively considered when the recipe is recommended to the target object in the prior art.

According to an aspect of an embodiment of the present invention, there is provided a recipe recommendation method including: acquiring physiological data of a target object, and determining a nutritional standard of the target object according to the physiological data, wherein the nutritional standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients, and the energy supply proportion corresponding to any one nutritional ingredient in the various nutritional ingredients is a ratio of energy obtained by the target object from any one nutritional ingredient to energy obtained by the target object from all nutritional ingredients; receiving a first recipe input by a target object, and determining first nutritional parameters corresponding to the first recipe, wherein the first nutritional parameters comprise a first total energy value corresponding to the first recipe and a first energy supply proportion corresponding to various nutritional ingredients; comparing the first nutritional parameters with the nutritional standards, and adjusting the first recipe according to the comparison result to obtain a second recipe; and displaying the second recipe and second nutritional parameters corresponding to the second recipe, wherein the second nutritional parameters comprise a second total energy value corresponding to the second recipe and a second energy supply proportion corresponding to each nutritional ingredient.

Optionally, receiving a first recipe input by the target subject, and determining a first nutritional parameter corresponding to the first recipe includes: determining all food types in the first recipe and a standard value of nutrient components corresponding to each food type in all food types, wherein the standard value of nutrient components is the mass of various nutrient components ingested by the target object when the target object ingests the food corresponding to each food type with unit mass; determining a food quality corresponding to each food type in the first recipe; determining the quality of various nutritional ingredients corresponding to the first recipe according to the quantity corresponding to each food type and the standard value of the nutritional ingredients corresponding to each food type; determining the energy provided by each nutrient component in the first recipe according to the mass of each nutrient component and the energy provided by each nutrient component in unit mass; according to the energy provided by each nutrient component in the first recipe, a first total energy value corresponding to the first recipe and a first energy supply proportion corresponding to each nutrient component corresponding to the first recipe are determined.

Optionally, comparing the first nutritional parameter with the nutritional standard, and adjusting the first recipe according to the comparison result to obtain the second recipe includes: and according to the comparison result, adjusting the food quality corresponding to each food type in the first recipe to obtain a second recipe, wherein the difference value between the second total energy value corresponding to the second recipe and the standard total energy value is smaller than a first preset threshold value, and the difference value between the second energy supply proportion corresponding to each nutrient component in the second recipe and the standard energy supply proportion is smaller than a second preset threshold value.

Optionally, when the target food quality corresponding to any food type exceeds a preset food quality value range, adjusting the first recipe according to the comparison result, and obtaining the second recipe includes: determining a new food category, wherein the new food category is a food category not included in the first recipe; and determining the food quality corresponding to each food type in the second recipe corresponding to the second total energy value and the second energy supply proportion under the condition that the difference value between the second total energy value corresponding to the second recipe and the standard total energy value is smaller than a first preset threshold value and the difference value between the second energy supply proportion corresponding to each nutrient component in the second recipe and the standard energy supply proportion is smaller than a second preset threshold value, wherein the food types contained in the second recipe comprise the food type in the first recipe and the newly added food type.

Optionally, the food category is a recipe category or a food material category.

Optionally, the obtaining physiological data of the target subject and determining nutritional criteria of the target subject according to the physiological data comprises: and acquiring a target diet plan of the target object, and adjusting the nutrition standard according to the target diet plan.

Optionally, the various nutritional components include a first nutritional component, a second nutritional component, and a third nutritional component, obtaining physiological data of the target subject, and determining the nutritional criteria of the target subject based on the physiological data includes: establishing a three-angle table of recipes, wherein three coordinate axes in the three-angle table of recipes respectively represent energy supply proportions of the first nutrient component, the second nutrient component and the third nutrient component, and the sum of three coordinate values corresponding to any one point in the three-angle table of recipes is hundred percent; determining a nutrition standard coordinate point corresponding to a nutrition standard in a recipe triangular coordinate system, wherein three coordinates of the nutrition standard coordinate point respectively represent standard energy supply proportions corresponding to a first nutrient component, a second nutrient component and a third nutrient component; generating a nutrition standard region corresponding to the nutrition standard in a recipe triangular coordinate system by taking a nutrition standard coordinate point as a center, wherein the area of the nutrition standard region is determined based on a standard total energy value in the nutrition standard, and the relationship between the area and the standard total energy value is positive correlation; and displaying a triangular coordinate system of the recipe, a nutrition standard area and a nutrition standard coordinate point.

Optionally, after the triangular coordinate system of the recipe is established, the method further includes: after receiving a first recipe input by the target object, determining a first recipe coordinate point corresponding to the first recipe in a triangular coordinate system, wherein three coordinates of the first recipe coordinate point respectively represent a first energy supply proportion corresponding to fat, protein and carbohydrate in the first recipe; and generating a first recipe region corresponding to the first recipe in a recipe triangular coordinate system by taking the first recipe coordinate point as a center, wherein the area of the first recipe region is determined based on the first total energy value in the first recipe, and the relationship between the area and the first total energy value is positive correlation.

Optionally, the comparison result includes a difference between the first total energy value and the standard total energy value, and a difference between a first energy supply proportion and a standard energy supply proportion corresponding to each of the first nutrient component, the second nutrient component and the third nutrient component, wherein adjusting the first recipe according to the comparison result to obtain the second recipe includes: determining a first food coordinate point corresponding to each food type in a first recipe in a food recipe triangular coordinate system, wherein three coordinates of the first food coordinate point respectively represent a first nutrient component in the first food, and a first energy supply proportion corresponding to each of a second nutrient component and a third nutrient component; generating a first food area corresponding to the first food type in a recipe triangular coordinate system by taking the first food coordinate point as a center, wherein the area of the first food area is determined based on a first target food energy total value corresponding to the first target food, and the relationship between the area and the first food energy total value is positive correlation; adjusting the food quality corresponding to each first food type according to the comparison result; adjusting a first food area corresponding to each first food type in a food recipe triangular coordinate system according to the food quality corresponding to each adjusted first food type; determining a second recipe coordinate point of the second recipe in the recipe triangular coordinate system and a second recipe region with the second recipe coordinate point as a center based on the adjusted first food region corresponding to each first food type, wherein three coordinates of the second recipe coordinate point in the recipe triangular coordinate system respectively represent first nutrient components in the second recipe, second nutrient components and third nutrient components respectively correspond to second energy supply proportions, and the area of the second recipe region is used for determining a second total energy value corresponding to the second recipe; and determining a second recipe based on the second recipe coordinate point, the second recipe area and each first food type, wherein the food types in the second recipe include each first food type, the difference value between the second total energy value corresponding to the second recipe and the standard total energy value is smaller than a first preset threshold value, the difference value between the second energy supply proportion and the standard energy supply proportion corresponding to the second nutrient component and the third nutrient component is smaller than a second preset threshold value.

Optionally, after determining and presenting the second recipe to the target object, the recipe recommendation method further includes: responding to an operation instruction of the target object, and determining a recipe sharing object; determining a nutritional standard corresponding to the recipe sharing object; adjusting the second recipe according to the nutrition standard corresponding to the recipe sharing object to obtain a third recipe; and displaying the third recipe to the recipe sharing object.

According to another aspect of the embodiments of the present invention, there is also provided a recipe evaluation method including: acquiring physiological data of a target object, and determining a nutritional standard of the target object according to the physiological data, wherein the nutritional standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients, and the energy supply proportion corresponding to any one nutritional ingredient in the various nutritional ingredients is a ratio of energy obtained by the target object from any one nutritional ingredient to energy obtained by the target object from all nutritional ingredients; receiving a target recipe input by a target object, and determining target nutrition parameters corresponding to the target recipe, wherein the target nutrition parameters comprise a target energy total value corresponding to the target recipe and target energy supply proportions corresponding to various nutritional ingredients; determining the similarity between the target nutritional parameters and the nutritional standards, and determining the evaluation result of the target recipe according to the similarity, wherein the evaluation result of the target recipe comprises the evaluation score of the target recipe, and the relationship between the evaluation score and the similarity is positive correlation.

According to another aspect of the embodiments of the present invention, there is also provided a recipe triangular coordinate system establishing method, including: determining three vertexes of a recipe triangular coordinate system, wherein the three vertexes respectively represent a first nutrient component, a second nutrient component and a third nutrient component; and connecting any two vertexes of the three vertexes respectively, and taking a connecting line between any two vertexes as three coordinate axes in the three-coordinate system of the recipe, wherein the three coordinate axes are used for determining the energy supply proportion of the first nutrient component, the second nutrient component and the third nutrient component corresponding to any one coordinate in the three-coordinate system of the recipe respectively.

According to another aspect of the embodiments of the present invention, there is also provided a recipe recommendation apparatus including: the first acquisition module is used for acquiring physiological data of a target object and determining a nutritional standard of the target object according to the physiological data, wherein the nutritional standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients; the second acquisition module is used for receiving a first recipe input by the target object and determining first nutrition parameters corresponding to the first recipe, wherein the first nutrition parameters comprise a first total energy value corresponding to the first recipe and first energy supply proportions corresponding to various nutrition components; the calculation module is used for comparing the first nutrition parameters with the nutrition standards and adjusting the first recipe according to the comparison result to obtain a second recipe; and the display module is used for displaying the second recipe and second nutritional parameters corresponding to the second recipe, wherein the second nutritional parameters comprise a second total energy value corresponding to the second recipe and second energy supply proportions corresponding to various nutritional ingredients.

According to another aspect of the embodiment of the invention, a nonvolatile storage medium is further provided, and the nonvolatile storage medium includes a stored program, and the program controls a device in which the nonvolatile storage medium is located to execute the recipe recommendation method when running.

According to another aspect of the embodiments of the present invention, there is also provided a processor for executing a program, wherein the program executes to perform the recipe recommendation method.

In the embodiment of the invention, physiological data of a target object are acquired, and a nutrition standard of the target object is determined according to the physiological data, wherein the nutrition standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients, and the energy supply proportion corresponding to any one nutritional ingredient in the various nutritional ingredients is a ratio of energy obtained by the target object from any one nutritional ingredient to energy obtained by the target object from all nutritional ingredients; receiving a first recipe input by a target object, and determining first nutritional parameters corresponding to the first recipe, wherein the first nutritional parameters comprise a first total energy value corresponding to the first recipe and a first energy supply proportion corresponding to various nutritional ingredients; comparing the first nutritional parameters with the nutritional standards, and adjusting the first recipe according to the comparison result to obtain a second recipe; and displaying the second recipe and second nutrition parameters corresponding to the second recipe, wherein the second nutrition parameters comprise a second total energy value corresponding to the second recipe and a second energy supply proportion corresponding to various nutrition components, the nutrition standard of the target object is determined based on the physiological data of the target object, and the planned recipe is automatically input by the target object, so that the aim of obtaining the recommended recipe based on the purchase nutrition standard and the recipe input by the target object is fulfilled, the technical effect of recommending the recommended recipe with higher practical value to the target object is realized, and the technical problem of low practicability of the recipe recommended to the target object caused by the fact that the actual condition of the target object cannot be comprehensively considered when the recipe is recommended to the target object in the prior art is solved.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the invention without limiting the invention. In the drawings:

fig. 1 is a flow chart diagram of a recipe recommendation method according to an embodiment of the invention;

FIG. 2 is a schematic flow chart of a recipe evaluation method according to an embodiment of the invention;

fig. 3 is a flowchart illustrating a recipe coordinate system establishing method according to an embodiment of the present invention;

FIG. 4 is a flowchart illustrating a recipe recommendation method according to an embodiment of the present invention;

FIG. 5 is a schematic diagram of a triangular dietary coordinate system according to an embodiment of the present invention;

FIG. 6 is a schematic diagram of another establishment of a triangular coordinate system for food according to an embodiment of the invention;

FIG. 7 is a schematic diagram of a recipe being presented to a target object based on the triangular diet coordinate system according to an embodiment of the invention;

FIG. 8 is a schematic diagram of another recipe display for a target object based on the triangular diet coordinate system according to the embodiment of the invention;

FIG. 9 is a schematic diagram of a recipe scoring interface in accordance with an embodiment of the present invention;

FIG. 10 is a schematic diagram of a recipe recommendation interface in accordance with an embodiment of the invention;

FIG. 11 is a schematic diagram of another recipe recommendation interface in accordance with an embodiment of the invention;

fig. 12 is a schematic structural diagram of a recipe recommendation apparatus according to an embodiment of the present invention.

Detailed Description

In order to make the technical solutions of the present invention better understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It should be noted that the terms "first," "second," and the like in the description and claims of the present invention and in the drawings described above are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments of the invention described herein are capable of operation in sequences other than those illustrated or described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.

According to an embodiment of the invention, there is provided a method embodiment of a recipe recommendation method, it is noted that the steps illustrated in the flowchart of the drawings may be performed in a computer system such as a set of computer executable instructions and that while a logical order is illustrated in the flowchart, in some cases the steps illustrated or described may be performed in an order different than here.

Fig. 1 is a recipe recommendation method according to an embodiment of the present invention, as shown in fig. 1, the method includes the following steps:

step S102, acquiring physiological data of a target object, and determining a nutritional standard of the target object according to the physiological data, wherein the nutritional standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients, and the energy supply proportion corresponding to any one nutritional ingredient in the various nutritional ingredients is a ratio of energy obtained by the target object from any one nutritional ingredient to energy obtained by the target object from all nutritional ingredients;

in some embodiments of the present application, the physiological data of the target object may include one or more of sex, age, height, weight, blood pressure, blood sugar of the target object, whether the target object is a pregnant woman, and the like, which can determine the health condition of the target object, and living data of the target object, such as exercise frequency, eating habits, and the like.

In some embodiments of the present application, in addition to determining the nutritional criteria of the target subject based on the physiological data of the target subject, the nutritional criteria may be personalized based on other personalized data of the target subject, so that the determined nutritional criteria better meet the actual needs of the target subject. For example, the nutritional criteria may also be adjusted based on the movement plan of the target subject, such as the frequency of movements and the intensity of movements at each movement.

In some embodiments of the present application, a target dietary plan for the target subject may also be obtained and the nutritional criteria adjusted according to the target dietary plan. Wherein the target diet plan can be the diet plan type selected by the target subject, such as light diet, low calorie diet, ketogenic diet, etc.

In some embodiments of the present application, the target diet plan may be adjusted by the computer according to other personalized data associated with the target subject. For example, when the target subject is in a post-operative recovery period, the target subject may upload the type of surgery and the time point of the surgery to a computer, which may determine nutritional criteria for a preset period of time that is favorable for the target subject to recover as soon as possible based on the surgical information of the target subject. Or when the target object wants to lose weight, the target object can upload the current weight of the target object, the target weight, the time for a weight loss plan and the like to the computer, and the computer can generate a nutrition standard which is favorable for the target object to lose weight in a weight loss period based on the weight loss related data uploaded by the target object.

In some embodiments of the present application, when the various nutritional components are fat, protein and carbohydrate, in order to more intuitively display the nutritional criteria to the target object, a triangular diet coordinate system as shown in fig. 5 may be established, and the nutritional criteria may be indicated in the triangular diet coordinate system, according to the following specific procedures: establishing a three-angle table of recipes, wherein three coordinate axes in the three-angle table of recipes respectively represent the energy supply proportion of fat, protein and carbohydrate, and the sum of three coordinate values corresponding to any one point in the three-angle table of recipes is hundred percent; determining a nutrition standard coordinate point corresponding to a nutrition standard in a recipe triangular coordinate system, wherein three coordinates of the nutrition standard coordinate point respectively represent standard energy supply proportions corresponding to fat, protein and carbohydrate; generating a nutrition standard region corresponding to the nutrition standard in a recipe triangular coordinate system by taking a nutrition standard coordinate point as a center, wherein the area of the nutrition standard region is determined based on a standard total energy value in the nutrition standard, and the relationship between the area and the standard total energy value is positive correlation; and displaying the food recipe triangular coordinate system, the nutrition standard area and the nutrition standard coordinate point to the target object.

In some embodiments of the present application, a relationship between the area length and the unit energy of the corresponding region of different recipes in the triangular coordinate system may be set, so that the total energy provided by different recipes may be visually displayed to the target object.

In some embodiments of the present application, the process of establishing a triangular coordinate system of recipes is illustrated in fig. 6. Specifically, the energy supply ratios of fat, protein and carbohydrate can be represented by a group of parallel lines, wherein the energy supply ratio ranges from zero to one hundred. The three sets of parallel lines are then merged together to form a recipe triangular coordinate system. Wherein, three vertexes of the triangle in the triangular coordinate system of the recipe respectively correspond to fat, protein and carbohydrate, and three sides of the triangle respectively correspond to energy supply proportions of the fat, the protein and the carbohydrate.

In some embodiments of the present application, as can be seen in the triangular coordinate system of the recipe shown in fig. 6, the distance from the vertex to the parallel line and the energy supply ratio corresponding to the vertex are in positive correlation, for example, the distance from the vertex representing fat to any one line in a set of parallel lines corresponding to the vertex is in positive correlation with the energy supply ratio corresponding to the point on the parallel line. In addition, the fat supply ratios corresponding to any point on the line are the same, the protein supply ratios represented by any point on the same line on a set of parallel lines representing the supply ratios of proteins are also the same, and the protein supply ratios represented by any point on the same line on a set of parallel lines representing the supply ratios of carbohydrates are also the same.

In some embodiments of the present application, the concentric circles in fig. 6 represent corresponding regions of the target recipe in the triangular recipe coordinate system, wherein the area of the circle with the largest area represents the area of the target region corresponding to the target recipe.

Step S104, receiving a first recipe input by a target object, and determining first nutrition parameters corresponding to the first recipe, wherein the first nutrition parameters comprise a first total energy value corresponding to the first recipe and first energy supply proportions corresponding to various nutritional ingredients;

in some embodiments of the present application, a method of receiving a first recipe input by a target subject and determining a first nutritional parameter corresponding to the first recipe comprises: determining all food types in the first recipe and a standard value of nutrient components corresponding to each food type in all food types, wherein the standard value of nutrient components is the mass of various nutrient components ingested by the target object when the target object ingests the food corresponding to each food type with unit mass; determining a food quality corresponding to each food type in the first recipe; determining the quality of various nutritional ingredients corresponding to the first recipe according to the quantity corresponding to each food type and the standard value of the nutritional ingredients corresponding to each food type; determining the energy provided by each nutrient component in the first recipe according to the mass of each nutrient component and the energy provided by each nutrient component in unit mass; according to the energy provided by each nutrient component in the first recipe, a first total energy value corresponding to the first recipe and a first energy supply proportion corresponding to each nutrient component corresponding to the first recipe are determined.

In some embodiments of the present application, the target subject enters the first recipe in a variety of ways. For example, the first recipe may be a recipe composed of a plurality of recipes or a plurality of food materials that the target subject inputs by himself or herself, or the target recipe may be a recipe that the target subject selects by himself or herself from the disclosed recipes.

In some embodiments of the present application, the energy that can be provided per unit mass for each food corresponding to all food categories in the first recipe can be queried from a food energy database.

In some embodiments of the present application, the food category may be a recipe or a food material, and specifically, whether the recipe category is adopted as the food category or the food material category is adopted as the food category may be determined by the target object. Specifically, the type of the recipe is the type of a certain dish in the recipe, such as stir-fried eggs with tomatoes, diced chicken in palace, and the like.

In some embodiments of the present application, in order to make the target object have a more intuitive understanding of the first nutritional parameter corresponding to the first recipe, the first nutritional parameter corresponding to the first recipe may be presented to the target object through a triangular diet coordinate system. Specifically, after receiving a first recipe input by a target object, determining a first recipe coordinate point corresponding to the first recipe in a triangular coordinate system, wherein three coordinates of the first recipe coordinate point respectively represent a first energy supply proportion corresponding to fat, protein and carbohydrate in the first recipe; and generating a first recipe region corresponding to the first recipe in the recipe triangular coordinate system by taking the first recipe coordinate point as a center, wherein the area of the first recipe region is determined based on the first total energy value in the first recipe, and the relationship between the area and the first total energy value is positive correlation.

Step S106, comparing the first nutrition parameter with the nutrition standard, and adjusting the first recipe according to the comparison result to obtain a second recipe;

in some embodiments of the present application, when the nutritional components include a first nutritional component, a second nutritional component, and a third nutritional component, the computer may compare the first nutritional parameter to the nutritional criteria based on a food recipe triangular coordinate system, and adjust the first food recipe based on the comparison to obtain a second food recipe.

Specifically, in some embodiments of the present application, three coordinate axes in a triangular coordinate system of a recipe established by a computer respectively represent the energy supply proportion of a first nutrient component, a second nutrient component and a third nutrient component, wherein the sum of three coordinate values corresponding to any one point in the triangular coordinate system is one hundred percent; determining a nutrition standard coordinate point corresponding to a nutrition standard in a recipe triangular coordinate system, wherein three coordinates of the nutrition standard coordinate point respectively represent standard energy supply proportions corresponding to a first nutrient component, a second nutrient component and a third nutrient component; generating a nutrition standard region corresponding to the nutrition standard in a recipe triangular coordinate system by taking a nutrition standard coordinate point as a center, wherein the area of the nutrition standard region is determined based on a standard total energy value in the nutrition standard, and the relationship between the area and the standard total energy value is positive correlation; and displaying a triangular coordinate system of the recipe, a nutrition standard area and a nutrition standard coordinate point.

In some embodiments of the present application, the first, second and third nutritional components may be fats, proteins and carbohydrates.

In some embodiments of the present application, after establishing the recipe triangular coordinate system, the computer may represent the first recipe input by the target object in the recipe triangular coordinate system. Specifically, after receiving a first recipe input by the target object, the computer determines a first recipe coordinate point corresponding to the first recipe in a triangular coordinate system, wherein three coordinates of the first recipe coordinate point respectively represent a first energy supply proportion corresponding to fat, protein and carbohydrate in the first recipe; and generating a first recipe region corresponding to the first recipe in a recipe triangular coordinate system by taking the first recipe coordinate point as a center, wherein the area of the first recipe region is determined based on the first total energy value in the first recipe, and the relationship between the area and the first total energy value is positive correlation.

In some embodiments of the present application, the comparison result includes a difference between the first total energy value and the standard total energy value, and a difference between the first energy supply ratio and the standard energy supply ratio corresponding to each of the first nutrient component, the second nutrient component and the third nutrient component, wherein adjusting the first recipe according to the comparison result to obtain the second recipe includes: determining a first food coordinate point corresponding to each food type in a first recipe in a food recipe triangular coordinate system, wherein three coordinates of the first food coordinate point respectively represent a first nutrient component in the first food, and a first energy supply proportion corresponding to each of a second nutrient component and a third nutrient component; generating a first food area corresponding to the first food type in a recipe triangular coordinate system by taking the first food coordinate point as a center, wherein the area of the first food area is determined based on a first target food energy total value corresponding to the first target food, and the relationship between the area and the first food energy total value is positive correlation; adjusting the food quality corresponding to each first food type according to the comparison result; adjusting a first food area corresponding to each first food type in a food recipe triangular coordinate system according to the food quality corresponding to each adjusted first food type; determining a second recipe coordinate point of the second recipe in the recipe triangular coordinate system and a second recipe region with the second recipe coordinate point as a center based on the adjusted first food region corresponding to each first food type, wherein three coordinates of the second recipe coordinate point in the recipe triangular coordinate system respectively represent first nutrient components in the second recipe, second nutrient components and third nutrient components respectively correspond to second energy supply proportions, and the area of the second recipe region is used for determining a second total energy value corresponding to the second recipe; and determining a second recipe based on the second recipe coordinate point, the second recipe area and each first food type, wherein the food types in the second recipe include each first food type, the difference value between the second total energy value corresponding to the second recipe and the standard total energy value is smaller than a first preset threshold value, the difference value between the second energy supply proportion and the standard energy supply proportion corresponding to the second nutrient component and the third nutrient component is smaller than a second preset threshold value.

In some embodiments of the present application, different recipes can be scored based on the difference values, so that the recipe recommendation model in the computer can be trained similarly. Specifically, it may be provided that the score is lower when the difference value is larger, and the score is higher when the difference value is smaller, so as to score the recipe to be scored on the four sub-items of the total energy value and the respective energy supply proportions of fat, protein and carbohydrate, and determine the total score of the recipe based on the scores on the four sub-items, for example, the score of the recipe may be determined by determining the final score of the recipe by weighted summation of the scores on the four sub-items. Such that a higher scoring recipe is a recipe that is more burdened with the nutritional criteria of the target subject, i.e. a recipe that should be recommended to the target subject.

And S108, displaying a second recipe and second nutrition parameters corresponding to the second recipe, wherein the second nutrition parameters comprise a second total energy value corresponding to the second recipe and second energy supply proportions corresponding to various nutrition components.

In some embodiments of the present application, the second recipe may also be presented to the target object or other user in the form of a game. For example, a plurality of recipes may be provided to the target object to allow the target object to self-compose a recipe considered healthy by itself, and then the score of the second recipe determined by the recipe evaluation method described in this application and the score of the recipe self-composed by the target object are displayed to the target object, and the target object is subjected to science popularization when the score of the recipe self-composed by the target object is low, such as science popularization some nutrition knowledge. If the target object has a higher score of the recipe to be matched by itself, the target object may be rewarded with some points that may be used to redeem a gift.

Fig. 2 is a recipe evaluation method according to an embodiment of the present invention, as shown in fig. 2, the method including the steps of:

step S202, acquiring physiological data of a target object, and determining a nutritional standard of the target object according to the physiological data, wherein the nutritional standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients, and the energy supply proportion corresponding to any one nutritional ingredient in the various nutritional ingredients is a ratio of energy obtained by the target object from any one nutritional ingredient to energy obtained by the target object from all nutritional ingredients;

step S204, receiving a target recipe input by a target object, and determining target nutrition parameters corresponding to the target recipe, wherein the target nutrition parameters comprise a target energy total value corresponding to the target recipe and target energy supply proportions corresponding to various nutritional ingredients;

step S206, determining the similarity between the target nutrition parameters and the nutrition standard, and determining the evaluation result of the target recipe according to the similarity, wherein the evaluation result of the target recipe comprises the evaluation score of the target recipe, and the relationship between the evaluation score and the similarity is positive correlation.

In some embodiments of the present application, the specific manner of determining the evaluation result of the target recipe in terms of the similarity is as follows. Specifically, it may be specified that the score is lower as the similarity is lower, and the score is higher as the similarity is higher, so that the total energy value and the energy supply proportions of fat, protein and carbohydrate are respectively scored on the four sub-items, and the total score of the recipe is determined based on the scores on the four sub-items, for example, the score of the recipe may be determined by determining the final score of the recipe by weighted summation of the scores on the four sub-items. Such a higher scoring diet is a diet that is more burdened with the nutritional criteria of the target subject, i.e. a diet that is relatively more superior for the target subject.

Fig. 3 is a method for creating a triangle recipe according to an embodiment of the present invention, as shown in fig. 3, the method includes the following steps:

step S302, determining three vertexes of a triangular coordinate system of a recipe, wherein the three vertexes respectively represent a first nutrient component, a second nutrient component and a third nutrient component;

in some embodiments of the present application, the first, second and third nutritional components may be fat, protein and carbohydrate, respectively.

And S304, respectively connecting any two vertexes of the three vertexes, and taking a connecting line between any two vertexes as three coordinate axes in a three-coordinate system of the recipe, wherein the three coordinate axes are respectively used for determining energy supply proportions of a first nutrient component, a second nutrient component and a third nutrient component corresponding to any one coordinate in the three-coordinate system of the recipe.

In some embodiments of the present application, the final established triangular coordinate system of the recipe is shown in fig. 5. As can be seen from fig. 5, the triangular coordinate system of the recipe has a plurality of line segments parallel to the coordinate axes. The relation between the vertical distance between any vertex and a target line segment in the recipe triangular coordinate system and the coordinate value of the coordinate axis corresponding to the vertex is positive correlation, wherein the target line segment is a line segment parallel to the opposite side of the vertex.

Fig. 4 is another recipe recommendation method according to an embodiment of the present invention, as shown in fig. 4, the method includes the steps of:

step S402, acquiring physiological data of a target object, and determining a nutritional standard of the target object according to the physiological data, wherein the nutritional standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients, and the energy supply proportion corresponding to any one nutritional ingredient in the various nutritional ingredients is a ratio of energy obtained by the target object from any one nutritional ingredient to energy obtained by the target object from all nutritional ingredients;

step S404, receiving a first recipe input by the target object, and determining first nutrition parameters corresponding to the first recipe, wherein the first nutrition parameters comprise a first total energy value corresponding to the first recipe and first energy supply proportions corresponding to various nutritional ingredients;

step S406, comparing the first nutrition parameter with the nutrition standard, and adjusting the first total energy value and the first energy supply proportion according to the comparison result to obtain a second total energy value and a second energy supply proportion;

in some embodiments of the present application, a difference between the second total energy value and the standard total energy value is smaller than a first preset threshold, and a difference between the second energy supply proportion and the standard energy supply proportion is smaller than a second preset threshold, wherein comparing the first nutritional parameter and the nutritional standard, and adjusting the first total energy value and the first energy supply proportion according to the comparison result, and obtaining the second total energy value and the second energy supply proportion includes: and adjusting the food quality corresponding to each food type in the first recipe according to a comparison result, wherein the comparison result comprises a difference value between the first total energy value and the standard total energy value and a difference value between the first proportion and the second proportion.

In some embodiments of the present application, in order to visually represent the difference between the recipe and the nutrition standard, the nutrition standard and the nutrition parameters corresponding to the recipe may be simultaneously displayed to the target object in the same recipe triangular coordinate system, as shown in fig. 7, where the solid line area in fig. 7 corresponds to the nutrition standard, and the dotted line area corresponds to the nutrition parameters of the recipe.

Specifically, when a nutritional standard and nutritional parameters corresponding to a recipe are simultaneously displayed on a target object in the same three-corner coordinate system of the recipe, the target object can intuitively know the difference between the energy that the recipe can provide and the nutritional standard by comparing the area of the region corresponding to the nutritional standard and the area corresponding to the recipe in the three-corner coordinate system of the recipe, and it should be noted that the recipe in the embodiment may be the first recipe or the second recipe. In addition, the difference of the two centers in the energy supply proportion of different nutrient elements can be visually seen by reading the coordinates of the two centers in the triangular coordinate system.

In some embodiments of the present application, the difference may be more intuitively reflected to the target subject through the score, so that the target subject may have an intuitive judgment on the goodness of the recipe, where the goodness of the recipe refers to the degree of improvement of the recipe on the physical health of the target subject. Specifically, a score may be specified as full when the nutritional parameters of the recipe are identical to the nutritional criteria, the score may be lower the greater the difference between the nutritional parameters of the recipe and the nutritional criteria, and a passing score line may be specified, only recipes having a score that exceeds the passing score line may be recipes that may be recommended to the target user.

In some embodiments of the present application, a method of weighted calculation may be employed to calculate the score of the recipe. Specifically, as shown in fig. 9, the score of the recipe can be regarded as the total energy score, the energizing ratio of fat score, the energizing ratio of carbohydrate score, and the energizing ratio of protein score, which are the scores of the four parts, respectively, multiplied by the corresponding weights, and then summed.

In some embodiments of the present application, in addition to the score of the recipe as a total energy value, a proportion of energy in fat, protein, carbohydrate, the score of the recipe may be considered as a weighted sum of the scores of different food categories. For example, the scores corresponding to the food categories may be determined based on the energy supply ratios of fat, protein and carbohydrate of different food categories, then the weights corresponding to the food categories may be determined based on the food quality or total energy value corresponding to the food categories, and then the total scores of the recipes may be obtained by weighted summation of the scores of the various food categories included in the recipe.

In some embodiments of the present application, in order to be able to recommend a recipe to the target subject that better meets the actual needs of the target subject, the computer may adjust the weights based on the personalized data of the target subject, for example, when it is determined that the target subject needs to lose weight, the weight corresponding to the total energy value may be increased appropriately.

In some embodiments of the present application, in order to make the target object have a more intuitive understanding of the second total energy value and the second energy proportion corresponding to the second recipe, the second total energy value and the second energy proportion corresponding to the second recipe may be presented to the target object by the dietary triangular coordinate system. Specifically, a second recipe coordinate point corresponding to a second recipe is determined in the triangular coordinate system, wherein three coordinates of the second recipe coordinate point respectively represent a second energy supply proportion corresponding to fat, protein and carbohydrate in the second recipe; and generating a second recipe region corresponding to the second recipe in the recipe triangular coordinate system by taking the second recipe coordinate point as a center, wherein the area of the second recipe region is determined based on a second total energy value in the second recipe, and the relationship between the area and the second total energy value is positive correlation.

Step S408, determining and displaying a second recipe to the target object according to the second total energy value, the second energy supply proportion and the first recipe.

In some embodiments of the present application, determining and presenting the second recipe to the target object based on the second total energy value, the second energy supply proportion, and the first recipe comprises: determining a target food quality for each food category in the first recipe corresponding to the second total amount of energy and the second proportion of energy; and determining a second recipe according to each food type in the first recipe and the target food quality corresponding to each food type, wherein the food types contained in the second recipe are the same as those in the first recipe.

In some embodiments of the present application, in order to facilitate the target subject to adjust the diet based on the aforementioned recipes, the target food quality corresponding to each food category in the calculated second recipe may be rounded.

In some embodiments of the present application, the computer may present the second recipe to the target object via an interface as shown in fig. 10. As can be seen from fig. 10, the user can determine the food categories of the second menu and the food quality corresponding to each food category through the interface, as well as the total score, the score of the sub-score items and the number of praise of the second menu.

In some embodiments of the present application, in a case that there is a target food quality corresponding to any one of the food types exceeding a preset food quality value range, determining and displaying the second recipe to the target object according to the second total energy value, the second energy supply proportion, and the first recipe includes: determining a new food category, wherein the new food category is a food category not included in the first recipe; and determining the target food quality corresponding to each food type in a second recipe corresponding to the second total energy value and the second energy supply proportion, wherein the food types contained in the second recipe comprise the food type in the first recipe and the newly added food type.

In some embodiments of the present application, when there is an obvious defect in the first recipe input by the target object, the target quality corresponding to a certain food type in the calculated second recipe may be obviously out of the preset range, or a situation may occur that the nutritional parameter of the second recipe is always greatly different from the nutritional standard regardless of the adjustment. At this time, as shown in fig. 11, the computer prompts the target object to increase the food categories and determines a plurality of candidate food categories based on the keywords input by the target object. If the keyword input by the target object is "sandwich", the computer retrieves the food type information associated with the sandwich from the database and pushes the food type information to the target object in the interactive interface.

In some embodiments of the present application, a plurality of candidate new food categories may also be determined by the computer for the user to select.

In some embodiments of the present application, in order to allow the target object to visually know the nutritional parameters corresponding to each food category in the recipe, as shown in fig. 8, the target object may be presented with the nutritional criteria, the nutritional parameters corresponding to the recipe, and the nutritional parameters corresponding to each food category in the recipe in the same triangular coordinate system of the diet. In fig. 8, the thick solid line region corresponds to the nutritional standard, the thin solid line region corresponds to the nutritional parameters of the recipe, and each of the plurality of dotted line regions corresponds to the nutritional parameters of one food type in the recipe.

Specifically, the method for determining the nutritional parameters corresponding to each food category in the recipe is as follows: the method also comprises the steps of determining a plurality of food types corresponding to a first recipe after receiving the first recipe input by the target object; determining a first target food coordinate point corresponding to a first target food in a triangular coordinate system, wherein the food type of the first target food is any one of a plurality of food types, and three coordinates of the first target food coordinate point respectively represent energy supply ratios corresponding to fat, protein and carbohydrate in the first target food; generating a first target food area corresponding to the first target food in a recipe triangular coordinate system by taking the first target food coordinate point as a center, wherein the area of the first target food area is determined based on a first target food energy total value corresponding to the first target food, and the relationship between the area and the first target food energy total value is positive correlation; determining various food types corresponding to the second recipe; determining a second target food coordinate point corresponding to a second target food in a triangular coordinate system, wherein the food type of the second target food is any one of a plurality of food types, and three coordinates of the second target food coordinate point respectively represent energy supply ratios corresponding to fat, protein and carbohydrate in the second target food; generating a second target food area corresponding to the second target food in the recipe triangular coordinate system by taking the second target food coordinate point as a center, wherein the area of the second target food area is determined based on a second target food energy total value corresponding to the second target food, and the relationship between the area and the second target food energy total value is positive correlation; the method comprises the steps of displaying a plurality of first target food areas and a plurality of first target food coordinate points in a triangular coordinate system to a target object, and/or displaying a plurality of second target food areas and a plurality of second target food coordinate points in the triangular coordinate system to the target object.

In some embodiments of the application, after the target object determines the second recipe through the computer, the target object may also share the second recipe to other users through the computer, and the specific process is as follows: responding to an operation instruction of the target object, and determining a recipe sharing object; determining a nutritional standard corresponding to the recipe sharing object; adjusting the second recipe according to the nutrition standard corresponding to the recipe sharing object to obtain a third recipe; and displaying the third recipe to the recipe sharing object.

Acquiring physiological data of a target object, and determining a nutritional standard of the target object according to the physiological data, wherein the nutritional standard comprises a total standard energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients, and the energy supply proportion corresponding to any one nutritional ingredient in the various nutritional ingredients is a ratio of energy obtained by the target object from any one nutritional ingredient to energy obtained by the target object from all nutritional ingredients; receiving a first recipe input by a target object, and determining first nutritional parameters corresponding to the first recipe, wherein the first nutritional parameters comprise a first total energy value corresponding to the first recipe and a first energy supply proportion corresponding to various nutritional ingredients; comparing the first nutritional parameters with the nutritional standards, and adjusting the first recipe according to the comparison result to obtain a second recipe; and displaying the second recipe and second nutrition parameters corresponding to the second recipe, wherein the second nutrition parameters comprise a second total energy value corresponding to the second recipe and a second energy supply proportion corresponding to various nutrition components, the nutrition standard of the target object is determined based on the physiological data of the target object, and the planned recipe is automatically input by the target object, so that the aim of obtaining the recommended recipe based on the purchase nutrition standard and the recipe input by the target object is fulfilled, the technical effect of recommending the recommended recipe with higher practical value to the target object is realized, and the technical problem of low practicability of the recipe recommended to the target object caused by the fact that the actual condition of the target object cannot be comprehensively considered when the recipe is recommended to the target object in the prior art is solved.

In addition, the recipe recommendation method provided by the application can effectively help chronic patients manage their diets, so that the health condition of the patients is gradually improved.

In some embodiments of the present application, there is also provided a recipe recommendation apparatus as shown in fig. 12, wherein the apparatus comprises: the first obtaining module 120 is configured to obtain physiological data of a target object, and determine a nutritional standard of the target object according to the physiological data, where the nutritional standard includes a total standard energy value ingested by each meal of the target object and a standard energy supply proportion corresponding to each nutritional component; the second obtaining module 122 is configured to receive a first recipe input by the target object, and determine a first nutritional parameter corresponding to the first recipe, where the first nutritional parameter includes a first total energy value corresponding to the first recipe and a first energy supply proportion corresponding to each nutritional component; the calculation module 124 is used for comparing the first nutritional parameter with the nutritional standard and adjusting the first recipe according to the comparison result to obtain a second recipe; and the display module 126 is configured to display a second recipe and second nutritional parameters corresponding to the second recipe, where the second nutritional parameters include a second total energy value corresponding to the second recipe and a second energy supply ratio corresponding to each nutritional component.

Since the aforementioned recipe recommendation apparatus can be used to execute the recipe recommendation method shown in fig. 1 or fig. 4, the explanation of the recipe recommendation method shown in fig. 1 or fig. 4 is also applicable to the apparatus, and thus is not repeated herein.

In some embodiments of the present application, there is also provided a non-volatile storage medium, which includes a stored program, and when the program is executed, controls an apparatus in which the non-volatile storage medium is located to perform the following recipe recommendation method: acquiring physiological data of a target object, and determining a nutritional standard of the target object according to the physiological data, wherein the nutritional standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients, and the energy supply proportion corresponding to any one nutritional ingredient in the various nutritional ingredients is a ratio of energy obtained by the target object from any one nutritional ingredient to energy obtained by the target object from all nutritional ingredients; receiving a first recipe input by a target object, and determining first nutritional parameters corresponding to the first recipe, wherein the first nutritional parameters comprise a first total energy value corresponding to the first recipe and a first energy supply proportion corresponding to various nutritional ingredients; comparing the first nutritional parameters with the nutritional standards, and adjusting the first recipe according to the comparison result to obtain a second recipe; and displaying the second recipe and second nutritional parameters corresponding to the second recipe, wherein the second nutritional parameters comprise a second total energy value corresponding to the second recipe and a second energy supply proportion corresponding to each nutritional ingredient.

In some embodiments of the present application, there is also provided a processor for executing a program, wherein the program when executed performs the following recipe recommendation method: acquiring physiological data of a target object, and determining a nutritional standard of the target object according to the physiological data, wherein the nutritional standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients, and the energy supply proportion corresponding to any one nutritional ingredient in the various nutritional ingredients is a ratio of energy obtained by the target object from any one nutritional ingredient to energy obtained by the target object from all nutritional ingredients; receiving a first recipe input by a target object, and determining first nutritional parameters corresponding to the first recipe, wherein the first nutritional parameters comprise a first total energy value corresponding to the first recipe and a first energy supply proportion corresponding to various nutritional ingredients; comparing the first nutritional parameters with the nutritional standards, and adjusting the first recipe according to the comparison result to obtain a second recipe; and displaying the second recipe and second nutritional parameters corresponding to the second recipe, wherein the second nutritional parameters comprise a second total energy value corresponding to the second recipe and a second energy supply proportion corresponding to each nutritional ingredient.

The above-mentioned serial numbers of the embodiments of the present invention are merely for description and do not represent the merits of the embodiments.

In the above embodiments of the present invention, the descriptions of the respective embodiments have respective emphasis, and for parts that are not described in detail in a certain embodiment, reference may be made to related descriptions of other embodiments.

In the embodiments provided in the present application, it should be understood that the disclosed technology can be implemented in other ways. The above-described embodiments of the apparatus are merely illustrative, and for example, the division of the units may be a logical division, and in actual implementation, there may be another division, for example, multiple units or components may be combined or integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, units or modules, and may be in an electrical or other form.

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 units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.

In addition, functional units in the embodiments of the present invention may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit. The integrated unit can be realized in a form of hardware, and can also be realized in a form of a software functional unit.

The integrated unit, if implemented in the form of a software functional unit and sold or used as a stand-alone product, may be stored in a computer readable non-volatile storage medium. 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 non-volatile storage medium and includes instructions for causing a computer device (which may be a personal computer, a server, a network server, or a network device) to perform all or part of the steps of the method according to the embodiments of the present invention. And the aforementioned nonvolatile storage medium includes: a U-disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a removable hard disk, a magnetic disk, a cloud storage, or an optical disk, which can store program codes.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. A recipe recommendation method comprising:

acquiring physiological data of a target object, and determining a nutritional standard of the target object according to the physiological data, wherein the nutritional standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients, and the energy supply proportion corresponding to any one nutritional ingredient in the various nutritional ingredients is a ratio of energy obtained by the target object from any one nutritional ingredient to energy obtained by the target object from all nutritional ingredients;

receiving a first recipe input by the target object, and determining a first nutrition parameter corresponding to the first recipe, wherein the first nutrition parameter comprises a first total energy value corresponding to the first recipe and a first energy supply proportion corresponding to various nutritional ingredients;

comparing the first nutritional parameter with the nutritional standard, and adjusting the first recipe according to the comparison result to obtain a second recipe;

and displaying the second recipe and second nutritional parameters corresponding to the second recipe, wherein the second nutritional parameters comprise a second total energy value corresponding to the second recipe and a second energy supply proportion corresponding to each nutritional ingredient.

2. The recipe recommendation method of claim 1, wherein receiving a first recipe input by the target subject and determining a first nutritional parameter corresponding to the first recipe comprises:

determining all food types in the first recipe and a standard value of nutrient content corresponding to each food type in the all food types, wherein the standard value of nutrient content is the mass of each nutrient content ingested by the target subject when the target subject ingests a unit mass of food corresponding to each food type;

determining a food quality corresponding to each food category in the first recipe;

determining the quality of various nutrient components corresponding to the first recipe according to the quantity corresponding to each food type and the nutrient component standard value corresponding to each food type;

determining the energy provided by each nutrient component in the first recipe according to the mass of each nutrient component and the energy provided by each nutrient component in unit mass;

and determining the first total energy value corresponding to the first recipe and the first energy supply proportion corresponding to various nutritional ingredients corresponding to the first recipe according to the energy provided by various nutritional ingredients in the first recipe.

3. The recipe recommendation method according to claim 2, wherein comparing the first nutritional parameter with the nutritional criteria and adjusting the first recipe based on the comparison result to obtain a second recipe comprises:

and according to the comparison result, adjusting the food quality corresponding to each food type in the first recipe to obtain the second recipe, wherein the difference value between the second total energy value corresponding to the second recipe and the standard total energy value is smaller than a first preset threshold value, and the difference value between the second energy supply proportion corresponding to various nutritional ingredients in the second recipe and the standard energy supply proportion is smaller than a second preset threshold value.

4. The recipe recommendation method according to claim 3, wherein in a case that the target food quality corresponding to any one of the food types exceeds a preset food quality value range, adjusting the first recipe according to the comparison result to obtain a second recipe comprises:

determining a new food category, wherein the new food category is a food category not included by the first recipe;

and determining the food quality corresponding to each food type in the second recipe corresponding to the second total energy value and the second energy supply proportion under the condition that the difference value between the second total energy value corresponding to the second recipe and the standard total energy value is smaller than a first preset threshold value and the difference value between the second energy supply proportion corresponding to various nutrient components in the second recipe and the standard energy supply proportion is smaller than a second preset threshold value, wherein the food types contained in the second recipe comprise the food type in the first recipe and the newly added food type.

5. The recipe recommendation method according to any one of claims 2 to 4, wherein the food category is a recipe category or a food material category.

6. The recipe recommendation method according to claim 1, wherein obtaining physiological data of a target subject and determining nutritional criteria of the target subject from the physiological data comprises:

and acquiring a target diet plan of the target object, and adjusting the nutrition standard according to the target diet plan.

7. The recipe recommendation method of claim 1, wherein the various nutritional components comprise a first nutritional component, a second nutritional component, and a third nutritional component, obtaining physiological data of a target subject, and determining nutritional criteria of the target subject based on the physiological data comprises:

establishing a three-angle recipe coordinate system, wherein three coordinate axes in the three-angle recipe coordinate system respectively represent the energy supply proportion of the first nutrient component, the second nutrient component and the third nutrient component, and the sum of three coordinate values corresponding to any one point in the three-angle recipe coordinate system is hundred percent;

determining nutrient standard coordinate points corresponding to the nutrient standard in the recipe triangular coordinate system, wherein three coordinates of the nutrient standard coordinate points respectively represent the standard energy supply proportions corresponding to the first nutrient component, the second nutrient component and the third nutrient component;

generating a nutrition standard region corresponding to the nutrition standard in the recipe triangular coordinate system with the nutrition standard coordinate point as a center, wherein an area of the nutrition standard region is determined based on the total standard energy value in the nutrition standard, and a relationship between the area and the total standard energy value is a positive correlation;

and displaying the recipe triangular coordinate system, the nutrition standard region and the nutrition standard coordinate point.

8. The recipe recommendation method according to claim 7, wherein after establishing the recipe triangular coordinate system, the method further comprises:

after receiving a first recipe input by the target object, determining a first recipe coordinate point corresponding to the first recipe in the triangular coordinate system, wherein three coordinates of the first recipe coordinate point respectively represent the first nutrient component in the first recipe, and the first energy supply proportion respectively corresponds to the second nutrient component and the third nutrient component;

generating a first recipe region corresponding to the first recipe in the recipe triangular coordinate system with the first recipe coordinate point as a center, wherein an area of the first recipe region is determined based on the first total energy value in the first recipe, and a relationship between the area and the first total energy value is a positive correlation.

9. The recipe recommendation method according to claim 8, wherein the comparison result comprises a difference between the first total energy value and the standard total energy value, and a difference between the first energizing proportion and the standard energizing proportion corresponding to each of the first nutrient component, the second nutrient component and the third nutrient component, wherein adjusting the first recipe according to the comparison result to obtain a second recipe comprises:

determining a first food coordinate point corresponding to each food type in the first recipe in the recipe triangular coordinate system, wherein three coordinates of the first food coordinate point respectively represent the first nutrient component in the first food, and the first energy supply proportion corresponding to each of the second nutrient component and the third nutrient component;

generating a first food area corresponding to the first food type in the recipe triangular coordinate system with the first food coordinate point as a center, wherein an area of the first food area is determined based on a first total food energy value corresponding to the first food, and a relationship between the area and the first total food energy value is a positive correlation;

adjusting the food quality corresponding to each first food type according to the comparison result;

adjusting the first food area corresponding to each first food type in the recipe triangular coordinate system according to the adjusted food quality corresponding to each first food type;

determining a second recipe coordinate point of the second recipe in the recipe triangular coordinate system and a second recipe region centered on the second recipe coordinate point based on the adjusted first food region corresponding to each of the first food types, wherein three coordinates of the second recipe coordinate point in the recipe triangular coordinate system respectively represent the first nutrient component in the second recipe, the second nutrient component and the third nutrient component respectively correspond to the second energy supply proportion, and an area of the second recipe region is used for determining the second total energy value corresponding to the second recipe;

and determining the second recipe based on the second recipe coordinate point, the second recipe area and each of the first food categories, wherein the food categories in the second recipe include each of the first food categories, and a difference between the second total energy value and the standard total energy value corresponding to the second recipe is smaller than a first preset threshold, and a difference between the second energy proportion and the standard energy proportion corresponding to the second recipe is smaller than a second preset threshold.

10. The recipe recommendation method according to claim 1, wherein after determining and presenting a second recipe to the target object, the recipe recommendation method further comprises:

responding to the operation instruction of the target object, and determining a recipe sharing object;

determining a nutritional standard corresponding to the recipe sharing object;

adjusting the second recipe according to the nutrition standard corresponding to the recipe sharing object to obtain a third recipe;

and displaying the third recipe to the recipe sharing object.

11. A recipe evaluation method comprising:

acquiring physiological data of a target object, and determining a nutrition standard of the target object according to the physiological data, wherein the nutrition standard comprises a standard total energy value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients, and the energy supply proportion corresponding to any one nutritional ingredient in the various nutritional ingredients is the ratio of the energy obtained by the target object from any one nutritional ingredient to the energy obtained by the target object from all nutritional ingredients;

receiving a target recipe input by a target object, and determining target nutrition parameters corresponding to the target recipe, wherein the target nutrition parameters comprise a target energy total value corresponding to the target recipe and target energy supply proportions corresponding to various nutritional ingredients;

determining the similarity between the target nutritional parameter and the nutritional standard, and determining the evaluation result of the target recipe according to the similarity, wherein the evaluation result of the target recipe comprises the evaluation score of the target recipe, and the relationship between the evaluation score and the similarity is positive correlation.

12. A method for establishing a triangular coordinate system of a recipe is characterized by comprising the following steps:

determining three vertexes of the recipe triangular coordinate system, wherein the three vertexes represent a first nutrient component, a second nutrient component and a third nutrient component respectively;

and connecting any two vertexes of the three vertexes respectively, and taking a connecting line between any two vertexes as three coordinate axes in the recipe triangular coordinate system, wherein the three coordinate axes are used for determining the energy supply proportion of the first nutrient component, the second nutrient component and the third nutrient component corresponding to any one coordinate in the recipe triangular coordinate system respectively.

13. A recipe recommendation device, comprising:

the first acquisition module is used for acquiring physiological data of a target object and determining a nutrition standard of the target object according to the physiological data, wherein the nutrition standard comprises a standard energy total value ingested by each meal of the target object and standard energy supply proportions corresponding to various nutritional ingredients;

the second acquisition module is used for receiving a first recipe input by the target object and determining a first nutrition parameter corresponding to the first recipe, wherein the first nutrition parameter comprises a first total energy value corresponding to the first recipe and a first energy supply proportion corresponding to each nutrient component;

the calculation module is used for comparing the first nutrition parameter with the nutrition standard and adjusting the first recipe according to a comparison result to obtain a second recipe;

and the display module is used for displaying the second recipe and second nutritional parameters corresponding to the second recipe, wherein the second nutritional parameters comprise a second total energy value corresponding to the second recipe and second energy supply proportions corresponding to various nutritional ingredients.

14. A non-volatile storage medium, comprising a stored program, wherein the program, when executed, controls a device on which the non-volatile storage medium is located to perform the recipe recommendation method of any one of claims 1 to 10.