808 research outputs found
Hierarchical Attention Network for Visually-aware Food Recommendation
Food recommender systems play an important role in assisting users to
identify the desired food to eat. Deciding what food to eat is a complex and
multi-faceted process, which is influenced by many factors such as the
ingredients, appearance of the recipe, the user's personal preference on food,
and various contexts like what had been eaten in the past meals. In this work,
we formulate the food recommendation problem as predicting user preference on
recipes based on three key factors that determine a user's choice on food,
namely, 1) the user's (and other users') history; 2) the ingredients of a
recipe; and 3) the descriptive image of a recipe. To address this challenging
problem, we develop a dedicated neural network based solution Hierarchical
Attention based Food Recommendation (HAFR) which is capable of: 1) capturing
the collaborative filtering effect like what similar users tend to eat; 2)
inferring a user's preference at the ingredient level; and 3) learning user
preference from the recipe's visual images. To evaluate our proposed method, we
construct a large-scale dataset consisting of millions of ratings from
AllRecipes.com. Extensive experiments show that our method outperforms several
competing recommender solutions like Factorization Machine and Visual Bayesian
Personalized Ranking with an average improvement of 12%, offering promising
results in predicting user preference for food. Codes and dataset will be
released upon acceptance
Content-boosted Matrix Factorization Techniques for Recommender Systems
Many businesses are using recommender systems for marketing outreach.
Recommendation algorithms can be either based on content or driven by
collaborative filtering. We study different ways to incorporate content
information directly into the matrix factorization approach of collaborative
filtering. These content-boosted matrix factorization algorithms not only
improve recommendation accuracy, but also provide useful insights about the
contents, as well as make recommendations more easily interpretable
Context-aware food recommendation system
Recommendation systems are commonly used in websites with large datasets, frequently used in e-commerce or multimedia streaming services. These systems effectively help users in the task of finding items of their interest, while also being helpful from the perspective of the service or product provider. However, successful applications to other domains are less common, and the number of personalized food recommendation systems is surprisingly small although this particular domain could benefit significantly from recommendation knowledge. This work proposes a contextaware food recommendation system for well-being care applications, using mobile devices, beacons, medical records and a recommender engine. Users passing near a food place receives food recommendation based on available offers order by appropriate foods for everyone’s health at the table in real time. We also use a new robust recipe recommendation method based on matrix factorization and feature engineering, both supported by contextual information and statistical aggregation of information from users and items. The results got from the application of this method to three heterogeneous datasets of recipe’s user ratings, showed that gains are achieved regarding recommendation performance independently of the dataset size, the items textual properties or even the rating values distribution.info:eu-repo/semantics/publishedVersio
The Cholesterol Factor: Balancing Accuracy and Health in Recipe Recommendation Through a Nutrient-Specific Metric
Whereas many food recommender systems optimize for users’ preferences, health is another but often overlooked objective. This paper aims to recommend relevant recipes that avoid nutrients that contribute to high levels of cholesterol, such as saturated fat and sugar. We introduce a novel metric called ‘The Cholesterol Factor’, based on nutritional guidelines from the Norwegian Directorate of Health, that can balance accuracy and health through linear re-weighting in post-filtering. We tested popular recommender approaches by evaluating a recipe dataset from AllRecipes.com, in which a CF-based SVD method outperformed content-based and hybrid methods. Although we found that increasing the healthiness of a recommended recipe set came at the cost of Precision and Recall metrics, only putting little weight (10-15%) on our Cholesterol Factor can significantly improve the healthiness of a recommendation set with minimal accuracy losses.publishedVersio
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