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

A food recipe recommendation system based on nutritional factors in the Finnish food communit

Abstract. This thesis presents a comprehensive study on the relationships between user feedback, recipe content, and additional factors in the context of a recipe recommendation system. The aim was to investigate the influence of various factors on user ratings and comments related to nutritional variables, while also exploring the potential for personalized recipe suggestions. Statistical analysis, clustering techniques, and sentiment analysis were employed to analyze a dataset of food recipes and user feedback. We determined that user feedback is a complex phenomenon influenced by subjective factors beyond recipe content alone. Cluster analysis identified four distinct clusters within the dataset, highlighting variations in nutritional values and sentiment among recipes. However, due to an imbalanced distribution within the clusters, these relationships were not considered in the recommendation system. To address the absence of user-related data, a content-based filtering approach was implemented, utilizing nutritional factors and a health factor calculation. The system provides personalized recipe recommendations based on nutritional similarity and health considerations. A maximum limit of 20 recommended recipes was set, allowing users to specify the desired number of recommendations. The accompanying API also provides a mean squared error metric to assess recommendation quality. This research contributes to a better understanding of user preferences, recipe content, and the challenges in developing effective recommendation systems for food recipes

Exploring the effects of natural language justifications in food recommender systems

Users of food recommender systems typically prefer popular recipes, which tend to be unhealthy. To encourage users to select healthier recommendations by making more informed food decisions, we introduce a methodology to generate and present a natural language justification that emphasizes the nutritional content, or health risks and benefits of recommended recipes. We designed a framework that takes a user and two food recommendations as input and produces an automatically generated natural language justification as output, which is based on the user’s characteristics and the recipes’ features. In doing so, we implemented and evaluated eight different justification strategies through two different justification styles (e.g., comparing each recipe’s food features) in an online user study (N = 503). We compared user food choices for two personalized recommendation approaches, popularity-based vs our health-aware algorithm, and evaluated the impact of presenting natural language justifications. We showed that comparative justifications styles are effective in supporting choices for our healthy-aware recommendations, confirming the impact of our methodology on food choices

Human Behavior-based Personalized Meal Recommendation and Menu Planning Social System

The traditional dietary recommendation systems are basically nutrition or health-aware where the human feelings on food are ignored. Human affects vary when it comes to food cravings, and not all foods are appealing in all moods. A questionnaire-based and preference-aware meal recommendation system can be a solution. However, automated recognition of social affects on different foods and planning the menu considering nutritional demand and social-affect has some significant benefits of the questionnaire-based and preference-aware meal recommendations. A patient with severe illness, a person in a coma, or patients with locked-in syndrome and amyotrophic lateral sclerosis (ALS) cannot express their meal preferences. Therefore, the proposed framework includes a social-affective computing module to recognize the affects of different meals where the person's affect is detected using electroencephalography signals. EEG allows to capture the brain signals and analyze them to anticipate affective toward a food. In this study, we have used a 14-channel wireless Emotive Epoc+ to measure affectivity for different food items. A hierarchical ensemble method is applied to predict affectivity upon multiple feature extraction methods and TOPSIS (Technique for Order of Preference by Similarity to Ideal Solution) is used to generate a food list based on the predicted affectivity. In addition to the meal recommendation, an automated menu planning approach is also proposed considering a person's energy intake requirement, affectivity, and nutritional values of the different menus. The bin-packing algorithm is used for the personalized menu planning of breakfast, lunch, dinner, and snacks. The experimental findings reveal that the suggested affective computing, meal recommendation, and menu planning algorithms perform well across a variety of assessment parameters

Exploring the effects of natural language justifications in food recommender systems

Users of food recommender systems typically prefer popular recipes, which tend to be unhealthy. To encourage users to select healthier recommendations by making more informed food decisions, we introduce a methodology to generate and present a natural language justification that emphasizes the nutritional content, or health risks and benefits of recommended recipes. We designed a framework that takes a user and two food recommendations as input and produces an automatically generated natural language justification as output, which is based on the user's characteristics and the recipes' features. In doing so, we implemented and evaluated eight different justification strategies through two different justification styles (e.g., comparing each recipe's food features) in an online user study (N = 503). We compared user food choices for two personalized recommendation approaches, popularity-based vs our health-aware algorithm, and evaluated the impact of presenting natural language justifications. We showed that comparative justifications styles are effective in supporting choices for our healthy-aware recommendations, confirming the impact of our methodology on food choices

Theory-driven Visual Design to Support Reflective Dietary Practice via mHealth: A Design Science Approach

Design for reflection in human-computer interaction (HCI) has evolved from focusing on an abstract and outcome-driven design subject towards exposing procedural or structural reflection characteristics. Although HCI research has recognized that an individual\u27s reflection is a long-lasting, multi-layered process that can be supported by meaningful design, researchers have made few efforts to derive insights from a theoretical perspective about appropriate translation into end-user visual means. Therefore, we synthesize theoretical knowledge from reflective practice and learning and argue for a differentiation between time contexts of reflection that design needs to address differently. In an interdisciplinary design-science-research project in the mHealth nutrition promotion context, we developed theory-driven guidelines for “reflection-in-action” and “reflection-on-action”. Our final design guidelines emerged from prior demonstrations and a final utility evaluation with mockup artifacts in a laboratory experiment with 64 users. Our iterative design and the resulting design guidelines offer assistance for addressing reflection design by answering reflective practice’s respective contextual requirements. Based on our user study, we show that reflection in terms of “reflection- in-action” benefits from offering actionable choice criteria in an instant timeframe, while “reflection-on-action” profits from the structured classification of behavior-related criteria from a longer, still memorable timeframe

Interactive Nutrition Curriculum for College Students

The demand for nutrition services has increased in the past year at Georgia State University. Group classes would be an efficient way to educate larger groups of students at once rather than providing one on one attention, which requires more employees. This interactive nutrition curriculum is informed by best practices shown in the literature and student interests. Six modules rooted in social cognitive theory have been developed to increase knowledge and improve self-efficacy and behavioral capability for healthy eating patterns among college students at Georgia State. The curriculum promotes reflection and personalized goal setting with the intention of advancing students through the stages of change model. Topics include MyPlate guidelines, how to eat healthy on a budget, meal planning, label reading, healthy dining-out options, and basic cooking skills. The use of this curriculum has great potential to enhance the existing services of the GSU Counseling Center, add value to PantherDining, and meet the needs of students

Effects and challenges of using a nutrition assistance system: results of a long-term mixed-method study

Healthy nutrition contributes to preventing non-communicable and diet-related diseases. Recommender systems, as an integral part of mHealth technologies, address this task by supporting users with healthy food recommendations. However, knowledge about the effects of the long-term provision of health-aware recommendations in real-life situations is limited. This study investigates the impact of a mobile, personalized recommender system named Nutrilize. Our system offers automated personalized visual feedback and recommendations based on individual dietary behaviour, phenotype, and preferences. By using quantitative and qualitative measures of 34 participants during a study of 2–3 months, we provide a deeper understanding of how our nutrition application affects the users’ physique, nutrition behaviour, system interactions and system perception. Our results show that Nutrilize positively affects nutritional behaviour (conditional R2=. 342) measured by the optimal intake of each nutrient. The analysis of different application features shows that reflective visual feedback has a more substantial impact on healthy behaviour than the recommender (conditional R2=. 354). We further identify system limitations influencing this result, such as a lack of diversity, mistrust in healthiness and personalization, real-life contexts, and personal user characteristics with a qualitative analysis of semi-structured in-depth interviews. Finally, we discuss general knowledge acquired on the design of personalized mobile nutrition recommendations by identifying important factors, such as the users’ acceptance of the recommender’s taste, health, and personalization