CN117747061A

CN117747061A - Menu recommendation method and device and healthy diet system

Info

Publication number: CN117747061A
Application number: CN202311799657.4A
Authority: CN
Inventors: 文佳; 唐杰; 冼海鹰; 何文剑; 文英
Original assignee: Gree Electric Appliances Inc of Zhuhai; Zhuhai Lianyun Technology Co Ltd
Current assignee: Gree Electric Appliances Inc of Zhuhai; Zhuhai Lianyun Technology Co Ltd
Priority date: 2023-12-25
Filing date: 2023-12-25
Publication date: 2024-03-22

Abstract

The application provides a menu recommendation method, a device and a healthy diet system, wherein the method comprises the following steps: acquiring a diet record and physical parameters of a user, wherein the diet record comprises food materials of a history menu of the user, and the physical parameters are used for representing the obesity degree; obtaining nutritional elements lacking by a user according to diet record analysis, and determining the caloric range of the user for single intake according to body parameters; determining a recommendation menu according to the nutritional elements lacking by the user and the caloric range of single intake, wherein dishes of the recommendation menu contain the nutritional elements lacking by the user and meet the caloric range of single intake of the user, so that the problem that the prior art cannot provide targeted healthy diet suggestions for the user is solved.

Description

Menu recommendation method and device and healthy diet system

Technical Field

The invention relates to the field of intelligent recommendation, in particular to a menu recommendation method, a menu recommendation device, a computer readable storage medium and a healthy diet system.

Background

With the rapid development of technology and economy at present, the pace of life is accelerated and the working pressure is increased, the population in sub-health state between health and illness is continuously increased, and more people begin to pay attention to the health condition of themselves. At present, unhealthy eating habits influence the physical health of users, and many people cannot reasonably arrange own eating due to busy life rhythm and lack of related knowledge, so that a menu recommendation method for healthy eating is needed for creating a healthy eating habit for the users.

Disclosure of Invention

The main objective of the present application is to provide a menu recommendation method, device, computer readable storage medium and healthy diet system, so as to at least solve the problem that the prior art cannot provide targeted healthy diet suggestions to users.

In order to achieve the above object, according to one aspect of the present application, there is provided a menu recommendation method including: acquiring a diet record of a user and body parameters, wherein the diet record comprises food materials of a history menu of the user, and the body parameters are used for representing the obesity degree; obtaining nutritional elements which are lack by the user according to the diet record analysis, and determining the caloric range of the single intake of the user according to the physical parameters; determining a recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, wherein dishes of the recommended menu contain the nutritional elements lacking by the user and meet the caloric range of the single intake of the user.

Optionally, after determining a recommended menu according to the nutritional elements the user lacks and the caloric range of the single intake, the method further comprises: acquiring names and the number of reserved food materials; and determining the available dishes of the recommended menu according to the names and the quantity of the reserved food materials, and adding the food materials of the dishes except the available dishes into a purchase list.

Optionally, after determining a recommended menu according to the nutritional elements the user lacks and the caloric range of the single intake, the method further comprises: acquiring the name of a cooker; determining a cooking mode of dishes of the recommended menu according to the name of the cooker; and generating a cooking flow step of the corresponding dishes according to the cooking mode.

Optionally, after determining a recommended menu according to the nutritional elements the user lacks and the caloric range of the single intake, the method further comprises: and under the condition that a plurality of recommended menus are provided, determining an optimal recommended menu according to feedback information of the user, wherein the feedback information is whether the user prefers the recommended menu.

Optionally, after determining a recommended menu according to the nutritional elements the user lacks and the caloric range of the single intake, the method further comprises: acquiring a plurality of optimal recommendation menus of a history record, and determining preference dishes, wherein the preference dishes are dishes with occurrence frequency greater than a preset frequency; and determining the recommended menu containing the preferred menu as the optimal recommended menu under the condition that a plurality of recommended menus are present.

Optionally, after determining a recommended menu according to the nutritional elements the user lacks and the caloric range of the single intake, the method further comprises: acquiring diet contraindications and disease contraindications of the user, wherein the diet contraindications are contraindications of diet preference of the user, and the disease contraindications are contraindications caused by the disease of the user; determining the recommended menu of the food materials which do not contain the diet contra-food and the disease contra-food as an optimal recommended menu when a plurality of current recommended menus exist; and under the condition that one current recommended menu exists, adjusting the recommended menu until the adjusted recommended menu does not contain the food materials of the diet contraindications and the disease contraindications.

Optionally, after determining a recommended menu according to the nutritional elements the user lacks and the caloric range of the single intake, the method further comprises: and adjusting the recommendation period of the recommendation menu corresponding to the nutrient elements according to the requirement standard of the nutrient elements, wherein the recommendation period is the interval duration of two adjacent recommendations.

According to another aspect of the present application, there is provided a menu recommendation device including: a first acquisition unit configured to acquire a diet record and a physical parameter of a user, the diet record including food materials of a history menu of the user; the physical parameter is used to characterize the degree of obesity; the analysis unit is used for analyzing and obtaining nutritional elements lacking by the user according to the diet records and determining the caloric range of the single intake of the user according to the physical parameters; a first determining unit, configured to determine a recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, where a dish of the recommended menu contains the nutritional elements lacking by the user and satisfies the caloric range of the single intake by the user.

According to still another aspect of the present application, there is provided a computer readable storage medium, where the computer readable storage medium includes a stored program, and when the program runs, controls a device in which the computer readable storage medium is located to perform any one of the methods.

According to yet another aspect of the present application, there is provided a healthy diet system comprising: one or more processors, memory, and one or more programs, wherein the one or more programs are stored in the memory and configured to be executed by the one or more processors, the one or more programs comprising instructions for performing any of the methods.

In the menu recommendation method, firstly, a diet record and physical parameters of a user are obtained, wherein the diet record comprises food materials of a history menu of the user; the above-mentioned physical parameters are used to characterize the degree of obesity; then, obtaining nutritional elements which are lack by the user according to the diet record analysis, and determining the caloric range of the single intake of the user according to the physical parameters; and finally, determining a recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, wherein dishes of the recommended menu contain the nutritional elements lacking by the user and meet the caloric range of the single intake of the user. According to the method, nutritional elements lacking by a user and the caloric range of single intake of the user are analyzed through diet records and physical parameters of the user, proper dishes are screened according to the two limiting conditions to form a recommended menu, a healthy diet habit is created with user customization, and the problem that the prior art cannot provide targeted healthy diet advice for the user is solved.

Drawings

Fig. 1 is a block diagram showing a hardware structure of a mobile terminal performing a menu recommendation method provided in an embodiment of the present application;

FIG. 2 is a flow chart of a menu recommendation method provided according to an embodiment of the present application;

FIG. 3 shows a flow diagram of another menu recommendation method provided in accordance with an embodiment of the present application;

fig. 4 shows a block diagram of a menu recommendation device provided according to an embodiment of the present application.

Wherein the above figures include the following reference numerals:

102. a processor; 104. a memory; 106. a transmission device; 108. and an input/output device.

Detailed Description

It should be noted that, in the case of no conflict, the embodiments and features in the embodiments may be combined with each other. The present application will be described in detail below with reference to the accompanying drawings in conjunction with embodiments.

In order to make the present application solution better understood by those skilled in the art, the following description will be made in detail and with reference to the accompanying drawings in the embodiments of the present application, it is apparent that the described embodiments are only some embodiments of the present application, not all embodiments. All other embodiments, which can be made by one of ordinary skill in the art based on the embodiments herein without making any inventive effort, shall fall within the scope of the present application.

It should be noted that the terms "first," "second," and the like in the description and claims of the present application and the above figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate in order to describe the embodiments of the present application 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.

As described in the background art, the prior art does not provide a targeted healthy diet suggestion to the user, and in order to solve the problem, embodiments of the present application provide a menu recommendation method, apparatus, computer readable storage medium, and healthy diet system.

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.

The method embodiments provided in the embodiments of the present application may be performed in a mobile terminal, a computer terminal or similar computing device. Taking the operation on the mobile terminal as an example, fig. 1 is a block diagram of a hardware structure of the mobile terminal of a menu recommendation method according to an embodiment of the present invention. As shown in fig. 1, a mobile terminal may include one or more (only one is shown in fig. 1) processors 102 (the processor 102 may include, but is not limited to, a microprocessor MCU or a processing device such as a programmable logic device FPGA) and a memory 104 for storing data, wherein the mobile terminal may also include a transmission device 106 for communication functions and an input-output device 108. It will be appreciated by those skilled in the art that the structure shown in fig. 1 is merely illustrative and not limiting of the structure of the mobile terminal described above. For example, the mobile terminal may also include more or fewer components than shown in fig. 1, or have a different configuration than shown in fig. 1.

The memory 104 may be used to store a computer program, for example, a software program of application software and a module, such as a computer program corresponding to a display method of device information in an embodiment of the present invention, and the processor 102 executes the computer program stored in the memory 104 to perform various functional applications and data processing, that is, to implement the above-described method. Memory 104 may include high-speed random access memory, and may also include non-volatile memory, such as one or more magnetic storage devices, flash memory, or other non-volatile solid-state memory. In some examples, the memory 104 may further include memory remotely located relative to the processor 102, which may be connected to the mobile terminal via a network. Examples of such networks include, but are not limited to, the internet, intranets, local area networks, mobile communication networks, and combinations thereof. The transmission device 106 is used to receive or transmit data via a network. Specific examples of the network described above may include a wireless network provided by a communication provider of the mobile terminal. In one example, the transmission device 106 includes a network adapter (Network Interface Controller, simply referred to as NIC) that can connect to other network devices through a base station to communicate with the internet. In one example, the transmission device 106 may be a Radio Frequency (RF) module, which is configured to communicate with the internet wirelessly.

In the present embodiment, a menu recommendation method operating on a mobile terminal, a computer terminal or similar computing device is provided, it should be noted that the steps shown in the flowchart of the drawings may be performed in a computer system such as a set of computer executable instructions, and although a logical order is shown in the flowchart, in some cases the steps shown or described may be performed in an order different from that here.

Fig. 2 is a flowchart of a menu recommendation method according to an embodiment of the present application. As shown in fig. 2, the method comprises the steps of:

step S201, obtaining a diet record of a user and physical parameters, wherein the diet record comprises food materials of a history menu of the user, and the physical parameters are used for representing the obesity degree;

specifically, data such as diet records, physical parameters, health indexes and the like are obtained, and the physical parameters can be BMI so as to represent the obesity degree.

Step S202, obtaining nutrition elements which are lack by the user according to the diet record analysis, and determining the caloric range of the single intake of the user according to the physical parameters;

specifically, the dietary condition of the user is evaluated by combining professional nutritional knowledge to obtain nutritional elements which are lack by the user, and the caloric intake range of the user is determined according to the physical parameters, so that the influence of excessive caloric intake on health is prevented.

And step S203, determining a recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, wherein dishes of the recommended menu contain the nutritional elements lacking by the user and meet the caloric range of the single intake of the user.

Specifically, a recommended menu may be determined based on the nutritional elements that the user lacks and the caloric range of the single intake described above to create a meal plan that is most appropriate for the user.

For the convenience of purchasing food materials by the user, in an alternative embodiment, after determining the recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, the method further includes:

step S301, obtaining names and quantity of reserved food materials;

step S302, determining the available dishes of the recommended menu according to the names and the quantity of the reserved food materials, and adding the food materials of the dishes except the available dishes into a purchase list.

In the above embodiment, under the condition that the reserved food materials may not meet the recommended menu, firstly, the available food materials in the recommended menu are determined according to the names and the quantity of the reserved food materials, and the missing food materials are added into the purchase list, so that the user can conveniently purchase the food materials, and the food materials are ensured to be ready before cooking.

In order to facilitate the cooking of the user, in an alternative embodiment, after determining the recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, the method further comprises:

step S401, obtaining the name of a cooker;

step S402, determining the cooking mode of the dishes of the recommended menu according to the name of the cooker;

step S403, a cooking flow step of generating the corresponding dishes according to the cooking mode.

In the above embodiment, the home brain and the whole house intelligent device are combined to further create a healthy diet home environment. The home brain will make a seamless connection with the full house intelligent device for better co-operation. Through the connection of the intelligent refrigerator, the intelligent cooker, the intelligent dining table and other devices, as well as the requirements and health targets of users, the food proposal and the food material recommendation are intelligently provided. When a user enters a kitchen, the intelligent brain automatically recognizes the identity of the user, provides personalized recipe recommendation for the user, adjusts the making mode of food and related nutrition indexes according to real-time health data of the user, and generates corresponding cooking flow steps of dishes according to the cooking mode to assist the user in cooking.

In order to meet the taste of the user, in an alternative embodiment, after determining the recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, the method further comprises:

in step S501, when there are a plurality of recommended menus, an optimal recommended menu is determined according to feedback information of the user, where the feedback information is whether the user prefers the recommended menu.

In the above embodiment, when there are a plurality of recommended menus, the user may select to determine the best recommended menu to satisfy the user's taste.

In order to meet the user demand preference, in an alternative embodiment, after determining the recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, the method further comprises:

step S601, obtaining a plurality of optimal recommendation menus of a history record to determine preferred dishes, wherein the preferred dishes are dishes with occurrence frequency greater than a preset frequency;

in step S602, when there are a plurality of current recommended menus, the recommended menu including the preferred menu is determined as the optimal recommended menu.

In the above embodiment, the plurality of optimal recommendation menus recorded in the history analyze the user's preference menu, that is, the menu with high occurrence frequency, and determine the recommendation menu including the preference menu as the optimal recommendation menu, so as to satisfy the user's preference and improve the recommendation accuracy.

In order to avoid the food-repellent material, in an alternative embodiment, after determining the recommended menu according to the nutritional elements that the user lacks and the caloric range of the single intake, the method further comprises:

step S701, obtaining a diet contraindication and a disease contraindication of the user, wherein the diet contraindication is a contraindication of diet preference of the user, and the disease contraindication is a contraindication caused by the disease of the user;

Step S702 of determining the recommended menu of the food materials excluding the eating-and-drinking-avoiding food items and the illness-avoiding food items as an optimal recommended menu when there are a plurality of current recommended menus;

in step S703, when one of the current recommended menus is selected, the recommended menu is adjusted until the adjusted recommended menu does not include the food materials of the eating-avoiding food and the illness-avoiding food.

In the above embodiment, targeted advice is provided according to individual needs, and the diet time is intelligently adjusted and menu selection of healthy diet is provided. The user can input eating habits, eating contraindications, health and disease conditions, and provide proper advice and menu selection for the user, so that the health is ensured.

To further meet health needs, in an alternative embodiment, after determining the recommended menu according to the nutritional elements that the user lacks and the caloric range of the single intake, the method further comprises:

step S801, adjusting a recommendation period of the recommendation menu corresponding to the nutrient element according to the requirement standard of the nutrient element, where the recommendation period is an interval duration between two adjacent recommendations.

In the above embodiment, the requirements of different nutritional elements are different, the recommendation period of the recommendation menu corresponding to the element with more requirements is short, and the recommendation period of the recommendation menu corresponding to the element with less requirements is long, so as to meet the health requirements.

In order to enable those skilled in the art to more clearly understand the technical solutions of the present application, the implementation process of the menu recommendation method of the present application will be described in detail below with reference to specific embodiments.

The embodiment relates to a specific menu recommendation method, as shown in fig. 3, including the following steps:

step S1: the personalized diet nutrition plan can be intelligently generated according to indexes such as health data, BMI and the like of the user. By analyzing the data such as diet records, physical parameters, health indexes and the like, the system can evaluate the diet condition of the user by utilizing algorithms and models and combining professional nutrition knowledge to prepare a diet plan which is most suitable for the user.

Step S2: the home environment for healthy diet is further created by combining the home brain and the whole house intelligent equipment. The home brain will make a seamless connection with the full house intelligent device for better co-operation. Through the connection of the intelligent refrigerator, the intelligent cooker, the intelligent dining table and other devices, as well as the requirements and health targets of users, the food proposal and the food material recommendation are intelligently provided. When a user enters a kitchen, the intelligent brain can automatically recognize the identity of the user, provide personalized recipe recommendation for the user, and adjust the manufacturing mode of food and related nutrition indexes according to real-time health data of the user. In addition, the home brain also plays a role when the user purchases food. It will intelligently recommend the appropriate food materials for the user according to the user's diet plan and provide purchase advice.

Step S3: targeted advice is provided according to personal needs, and diet time is intelligently adjusted and menu selection of healthy diet is provided. The user can input eating habits, eating contraindications, health and disease conditions, and provide proper suggestions and menu choices for the user. Different people have different diet requirements and health problems, the system can intelligently analyze and adjust the diet time of the user, ensure that the user ingests nutrition at the optimal time, provide diversified menu choices and meet the taste preference and diet restriction of the user.

It should be noted that the steps illustrated in the flowcharts of the figures may be performed in a computer system such as a set of computer executable instructions, and that although a logical order is illustrated in the flowcharts, in some cases the steps illustrated or described may be performed in an order other than that illustrated herein.

The embodiment of the application also provides a menu recommendation device, and the menu recommendation device can be used for executing the menu recommendation method provided by the embodiment of the application. The device is used for realizing the above embodiments and preferred embodiments, and is not described in detail. As used below, the term "module" may be a combination of software and/or hardware that implements a predetermined function. While the means described in the following embodiments are preferably implemented in software, implementation in hardware, or a combination of software and hardware, is also possible and contemplated.

The menu recommendation device provided in the embodiment of the present application is described below.

Fig. 4 is a block diagram of a menu recommendation device according to an embodiment of the present application. As shown in fig. 4, the apparatus includes:

a first acquisition unit 10 for acquiring a diet record of a user including food materials of a history menu of the user and body parameters for characterizing the degree of obesity;

An analysis unit 20 for analyzing the nutritional elements lacking by the user according to the diet records, and determining the caloric range of the single intake of the user according to the physical parameters;

A first determining unit 30 for determining a recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, wherein the dishes of the recommended menu contain the nutritional elements lacking by the user and satisfy the caloric range of the single intake by the user.

In the menu recommendation device, a first acquisition unit acquires a diet record and physical parameters of a user, wherein the diet record comprises food materials of a history menu of the user; the above-mentioned physical parameters are used to characterize the degree of obesity; an analysis unit for analyzing the nutritional elements lacking by the user according to the diet record and determining the caloric range of the single intake of the user according to the physical parameters; the first determining unit determines a recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, wherein dishes of the recommended menu contain the nutritional elements lacking by the user and meet the caloric range of the single intake of the user. The device analyzes nutritional elements lacking by a user and the caloric range of single intake of the user through the diet records and the physical parameters of the user, screens proper dishes according to the two limiting conditions to form a recommended menu, creates a healthy diet habit with the user customization, and solves the problem of targeted healthy diet suggestion which cannot be provided for the user in the prior art.

In order to facilitate purchasing of food materials for a user, in an optional implementation manner, the device further includes:

a second acquisition unit for acquiring names and numbers of reserved food materials after determining a recommended menu according to nutrient elements lacking by the user and the caloric range of the single intake;

and the second determining unit is used for determining the available dishes of the recommended menu according to the names and the quantity of the reserved food materials and adding the food materials of the dishes except the available dishes into the purchasing list.

In order to facilitate the cooking of the user, in an alternative embodiment, the above device further comprises:

a third acquisition unit for acquiring the name of the cooker after determining a recommended menu according to the nutrient elements lacking by the user and the caloric range of the single intake;

a third determining unit for determining a cooking mode of the dishes of the recommended menu according to the name of the cooker;

And the generating unit is used for generating the corresponding cooking flow steps of the dishes according to the cooking mode.

In order to meet the taste of the user, in an alternative embodiment, the above device further comprises:

and a fourth determining unit configured to determine, after determining a recommended menu based on the nutritional elements that the user lacks and the caloric range of the single intake, an optimal recommended menu based on feedback information of the user, where the feedback information is whether the user prefers the recommended menu, if there are a plurality of recommended menus.

In order to meet the user demand preference, in an alternative embodiment, the apparatus further includes:

a fourth obtaining unit, configured to obtain a plurality of optimal recommendation menus of a history record to determine a preferred dish after determining a recommendation menu according to nutrient elements lacking by the user and the caloric range of the single intake, where the preferred dish is a dish with occurrence frequency greater than a predetermined frequency;

and a fifth determining unit configured to determine the recommended menu including the preferred menu as the optimal recommended menu when there are a plurality of current recommended menus.

In order to avoid the food-repellent material, in an alternative embodiment, the device further comprises:

a fifth acquisition unit configured to acquire a diet-contraindicated food of the user and a disease-contraindicated food of a diet preference of the user after determining a recommended menu based on the nutritional elements lacking in the user and the caloric range of the single intake;

A sixth determining unit configured to determine, as an optimal recommended menu, the recommended menu of food materials that do not include the eating-contraindicated food and the disease-contraindicated food, when there are a plurality of current recommended menus;

and a first adjustment unit configured to adjust the recommended menu until the adjusted recommended menu does not include the food materials of the eating-resistant food and the disease-resistant food, when one of the recommended menus is currently present.

To further meet health requirements, in an alternative embodiment, the apparatus further includes:

and the second adjusting unit is used for adjusting the recommendation period of the recommendation menu corresponding to the nutrition element according to the requirement standard of the nutrition element after determining the recommendation menu according to the nutrition element lacking by the user and the caloric range of the single intake, wherein the recommendation period is the interval duration of two adjacent recommendations.

The menu recommendation device comprises a processor and a memory, wherein the first acquisition unit, the analysis unit, the first determination unit and the like are all stored in the memory as program units, and the processor executes the program units stored in the memory to realize corresponding functions. The modules are all located in the same processor; alternatively, the above modules may be located in different processors in any combination.

The processor includes a kernel, and the kernel fetches the corresponding program unit from the memory. The kernel can be provided with one or more than one kernel, and the problem that the prior art cannot provide targeted healthy diet suggestions for users is solved by adjusting kernel parameters.

The memory may include volatile memory, random Access Memory (RAM), and/or nonvolatile memory, such as Read Only Memory (ROM) or flash memory (flash RAM), among other forms in computer readable media, the memory including at least one memory chip.

The embodiment of the invention provides a computer readable storage medium, which comprises a stored program, wherein the program is controlled to control a device where the computer readable storage medium is located to execute the menu recommendation method.

Specifically, the menu recommendation method includes:

step S201, obtaining a diet record and physical parameters of a user, wherein the diet record comprises food materials of a history menu of the user; the above-mentioned physical parameters are used to characterize the degree of obesity;

The embodiment of the invention provides a processor which is used for running a program, wherein the menu recommendation method is executed when the program runs.

Specifically, the menu recommendation method includes:

The embodiment of the invention provides a healthy diet system, which comprises a processor, a memory and a program which is stored in the memory and can run on the processor, wherein the processor realizes at least the following steps when executing the program:

The present application also provides a computer program product adapted to perform a program initialized with at least the following method steps when executed on a data processing device: (steps of method claim, independent).

It will be appreciated by those skilled in the art that the modules or steps of the invention described above may be implemented in a general purpose computing device, they may be concentrated on a single computing device, or distributed across a network of computing devices, they may be implemented in program code executable by computing devices, so that they may be stored in a storage device for execution by computing devices, and in some cases, the steps shown or described may be performed in a different order than that shown or described herein, or they may be separately fabricated into individual integrated circuit modules, or multiple modules or steps of them may be fabricated into a single integrated circuit module. Thus, the present invention is not limited to any specific combination of hardware and software.

It will be appreciated by those skilled in the art that embodiments of the present application may be provided as a method, system, or computer program product. Accordingly, the present application may take the form of an entirely hardware embodiment, an entirely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, the present application may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, and the like) having computer-usable program code embodied therein.

The present application is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems) and computer program products according to embodiments of the application. It will be understood that each flow and/or block of the flowchart illustrations and/or block diagrams, and combinations of flows and/or blocks in the flowchart illustrations and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.

These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.

These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.

In one typical configuration, a computing device includes one or more processors (CPUs), input/output interfaces, network interfaces, and memory.

The memory may include volatile memory in a computer-readable medium, random Access Memory (RAM) and/or nonvolatile memory, etc., such as Read Only Memory (ROM) or flash RAM. Memory is an example of a computer-readable medium.

Computer readable media, including both non-transitory and non-transitory, removable and non-removable media, may implement information storage by any method or technology. The information may be computer readable instructions, data structures, modules of a program, or other data. Examples of storage media for a computer include, but are not limited to, phase change memory (PRAM), static Random Access Memory (SRAM), dynamic Random Access Memory (DRAM), other types of Random Access Memory (RAM), read Only Memory (ROM), electrically Erasable Programmable Read Only Memory (EEPROM), flash memory or other memory technology, compact disc read only memory (CD-ROM), digital Versatile Discs (DVD) or other optical storage, magnetic cassettes, magnetic tape magnetic disk storage or other magnetic storage devices, or any other non-transmission medium, which can be used to store information that can be accessed by a computing device. Computer-readable media, as defined herein, does not include transitory computer-readable media (transmission media), such as modulated data signals and carrier waves.

It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a process, method, article or apparatus that comprises an element.

From the above description, it can be seen that the above embodiments of the present application achieve the following technical effects:

1) In the menu recommendation method, firstly, a diet record and physical parameters of a user are acquired, wherein the diet record comprises food materials of a history menu of the user; the above-mentioned physical parameters are used to characterize the degree of obesity; then, obtaining nutritional elements which are lack by the user according to the diet record analysis, and determining the caloric range of the single intake of the user according to the physical parameters; and finally, determining a recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, wherein dishes of the recommended menu contain the nutritional elements lacking by the user and meet the caloric range of the single intake of the user. According to the method, nutritional elements lacking by a user and the caloric range of single intake of the user are analyzed through diet records and physical parameters of the user, proper dishes are screened according to the two limiting conditions to form a recommended menu, a healthy diet habit is created with user customization, and the problem that the prior art cannot provide targeted healthy diet advice for the user is solved.

2) In the menu recommendation device, a first acquisition unit acquires a diet record and physical parameters of a user, wherein the diet record comprises food materials of a history menu of the user; the above-mentioned physical parameters are used to characterize the degree of obesity; an analysis unit for analyzing the nutritional elements lacking by the user according to the diet record and determining the caloric range of the single intake of the user according to the physical parameters; the first determining unit determines a recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, wherein dishes of the recommended menu contain the nutritional elements lacking by the user and meet the caloric range of the single intake of the user. The device analyzes nutritional elements lacking by a user and the caloric range of single intake of the user through the diet records and the physical parameters of the user, screens proper dishes according to the two limiting conditions to form a recommended menu, creates a healthy diet habit with the user customization, and solves the problem of targeted healthy diet suggestion which cannot be provided for the user in the prior art.

The foregoing description is only of the preferred embodiments of the present application and is not intended to limit the same, but rather, various modifications and variations may be made by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A menu recommendation method, comprising:

acquiring a diet record of a user and body parameters, wherein the diet record comprises food materials of a history menu of the user, and the body parameters are used for representing the obesity degree;

obtaining nutritional elements which are lack by the user according to the diet record analysis, and determining the caloric range of the single intake of the user according to the physical parameters;

determining a recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, wherein dishes of the recommended menu contain the nutritional elements lacking by the user and meet the caloric range of the single intake of the user.

2. The method of claim 1, wherein after determining a recommended menu based on the nutritional elements that the user lacks and the caloric range of the single intake, the method further comprises:

acquiring names and the number of reserved food materials;

and determining the available dishes of the recommended menu according to the names and the quantity of the reserved food materials, and adding the food materials of the dishes except the available dishes into a purchase list.

3. The method of claim 1, wherein after determining a recommended menu based on the nutritional elements that the user lacks and the caloric range of the single intake, the method further comprises:

Acquiring the name of a cooker;

determining a cooking mode of dishes of the recommended menu according to the name of the cooker;

and generating a cooking flow step of the corresponding dishes according to the cooking mode.

4. The method of claim 1, wherein after determining a recommended menu based on the nutritional elements that the user lacks and the caloric range of the single intake, the method further comprises:

and under the condition that a plurality of recommended menus are provided, determining an optimal recommended menu according to feedback information of the user, wherein the feedback information is whether the user prefers the recommended menu.

5. The method of claim 4, wherein after determining a recommended menu based on the nutritional elements that the user lacks and the caloric range of the single intake, the method further comprises:

acquiring a plurality of optimal recommendation menus of a history record, and determining preference dishes, wherein the preference dishes are dishes with occurrence frequency greater than a preset frequency;

and determining the recommended menu containing the preferred menu as the optimal recommended menu under the condition that a plurality of recommended menus are present.

6. The method of claim 1, wherein after determining a recommended menu based on the nutritional elements that the user lacks and the caloric range of the single intake, the method further comprises:

Acquiring diet contraindications and disease contraindications of the user, wherein the diet contraindications are contraindications of diet preference of the user, and the disease contraindications are contraindications caused by the disease of the user;

determining the recommended menu of the food materials which do not contain the diet contra-food and the disease contra-food as an optimal recommended menu when a plurality of current recommended menus exist;

and under the condition that one current recommended menu exists, adjusting the recommended menu until the adjusted recommended menu does not contain the food materials of the diet contraindications and the disease contraindications.

7. The method according to any one of claims 1 to 6, wherein after determining a recommended menu from the nutritional elements that the user lacks and the caloric range of the single intake, the method further comprises:

and adjusting the recommendation period of the recommendation menu corresponding to the nutrient elements according to the requirement standard of the nutrient elements, wherein the recommendation period is the interval duration of two adjacent recommendations.

8. A menu recommendation device, comprising:

a first acquisition unit configured to acquire a diet record and a physical parameter of a user, the diet record including food materials of a history menu of the user; the physical parameter is used to characterize the degree of obesity;

The analysis unit is used for analyzing and obtaining nutritional elements lacking by the user according to the diet records and determining the caloric range of the single intake of the user according to the physical parameters;

a first determining unit, configured to determine a recommended menu according to the nutritional elements lacking by the user and the caloric range of the single intake, where a dish of the recommended menu contains the nutritional elements lacking by the user and satisfies the caloric range of the single intake by the user.

9. A computer readable storage medium, characterized in that the computer readable storage medium comprises a stored program, wherein the program, when run, controls a device in which the computer readable storage medium is located to perform the method of any one of claims 1 to 7.

10. A healthy diet system, comprising: one or more processors, memory, and one or more programs, wherein the one or more programs are stored in the memory and configured to be executed by the one or more processors, the one or more programs comprising instructions for performing the method of any of claims 1-7.