• Title/Summary/Keyword: Food recommendation

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Food Media Content Study for an AI Smart Speaker

  • Kim, Kyoung-Ah
    • Journal of Multimedia Information System
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    • v.6 no.4
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    • pp.197-202
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    • 2019
  • Society advances through technology, and technology has changed many lifestyles. The need for food is varying, but the availability of food is constantly changing as trends in production change. Combining the food industry and technology, a robot that delivers food and also cooks it has been developed. The time has come for a combination of food content and technology to advance the restaurant industry. This study discusses the application of a recommended food content media providing system using a curation engine that recommends contents according to individual tastes and preferences for the convenience of those who use food contents, using artificial intelligence speakers. We discuss the technologies required to develop video contents optimized for AI speakers with screens and shapes, combined with inset top boxes.

A Study on Food allergy indication and alternative food recommendation system (음식 알레르기 표시 및 대체 음식 및 식품 추천 시스템 연구)

  • Kim, Sang-Cheol;Lee, Woon-Yong;Park, Woo-Pung;Kim, Jong-Lin;Yun, Jae-Yong;Yun, Ki-Oh
    • Proceedings of the Korea Information Processing Society Conference
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    • 2022.11a
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    • pp.138-140
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    • 2022
  • 시스템은 음식 알레르기가 있는 사용자에게 제공되는 식단을 계획하거나 제공할 때 음식, 식품 또는 레시피에 알레르기 성분이 있는지를 확인하고 표시함으로써 음식 알레르기를 예방할 수 있으며, 더 나아가 음식 알레르기의 대체 식품을 추천하고 선택하는 기능을 제공한다. 또한 음식 영양성분 및 열량을 재산정 함으로써 영양균형을 이룰 수 있는 환경을 제공한다.

Assessment of the Dieticians' Attitudes about Functional Foods and Their Needs for Training

  • Cha, Myeong-Hwa;Park, Jyung-Rewng;Choi, Jyung-Hwa
    • Preventive Nutrition and Food Science
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    • v.10 no.3
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    • pp.272-278
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    • 2005
  • The object of this study was to examine attitudes and knowledge of Korean dieticians about functional foods. We investigated their perceived knowledge and their attitudes regarding risks versus benefits, and recommendation about the use of functional foods; as well as their frequency of personal use, and the educational supports and training needs of dieticians. We developed a questionnaire to assess the dieticians' attitudes related to functional foods. This questionnaire was used for characterizing functional food-related attitudes on the basis of factor and reliability analysis in the following study. The questionnaires were distributed to 802 practicing dieticians working in Daegu and Gyeongsangbukdo. A total of 244 respondents (mean age $34\pm5.7$ years) returned the completed questionnaires through online surveys. Descriptive statistics and ANOV A were used to analyze data. Fewer than $2\%$ of dieticians claimed themselves to be knowledgeable about functional foods, more than $79\%$ consumed functional foods more than once a week, and $88\%$ of dieticians expressed an interest in receiving training about functional foods. Dieticians had favorable attitudes about the rewards from functional foods but were not confident about the safety and usage recommedation of these foods. The level of knowledge and educational support at their universities about functional foods affected the dieticians' attitudes regarding the rewards from and recommendation about the use of functional foods. These results suggest a need for additional educational opportunities to facilitate a better understanding of the risks and benefits of functional foods and their proper usage. Dietetics professionals must adapt to changes in health practices through effective educational programs integrating sufficient knowledge about functional foods.

The Relationships among Selection Attribute, Trust, Experiential Value, and Recommendation for Sport Center Consumers (스포츠센터 이용객들의 레스토랑선택속성이 신뢰, 경험가치, 그리고 추천의도에 미치는 영향)

  • Kim, Hwa-Young;Park, Hea-Bin;Park, Joung-Mi;Lee, Sang-Mook
    • Culinary science and hospitality research
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    • v.23 no.4
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    • pp.66-73
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    • 2017
  • This study was performed to verify the relationships among selection attribute, restaurant trust, experiential value, and recommendation focusing on sport center consumers. The data were collected from visitors who registered more than three months in the sport center in South Korea. Total 500 survey was distributed and 330 participants were used for further statistical analysis. SPSS 23.0 and AMOS 21.0 for Windows were used for statistical analysis. Five factors of selection attribute (menu, interior, exterior, staff, convenience) were extracted, and measured by using 15 questions. According to the results of this study, interior, exterior, and staff factors have positive effects on restaurant trust, and interior and menu were significant predictors of the experiential value. In addition, present study confirmed the theoretical relationship among trust, experiential value, and recommend intention as perceived by sport center visitors. Although there are many studies which demonstrated the relationships among selection attribute and other outcome variables, little research explained the relationships among the variables from sport center consumers. Therefore, this study will contribute to provide meaningful results and some practical implications for both academia and the related foodservice industry.

Effects and Interrelationship on Sensual Behavior and Wine Information Sources in Selection Attributes of Wine (와인 선택 속성에 대한 관능적 태도와 와인 정보원의 영향 및 상호관계)

  • Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.4
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    • pp.457-464
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    • 2014
  • This study investigated the effects and interrelationship on sensual behavior and wine information sources in selection attributes of wine. Selection attributes of wine were categorized into four variables: sensual behavior, recommend information, label information, and wine information. The study showed that for sensual behavior variable, "taste" was the most influential item as compared to "food harmony", "mood harmony" and "partner's choice". For recommendation information, label information and wine information, "specialist", "grape varieties" and "brand" had the most significant effects. The study performed factor analysis on sensual behavior and wine information sources. The cumulative variance was 74.197%, implying that all four variables incorporated appropriate items. In the reliability analysis, all four variables showed Cronbach's ${\alpha}$ values above 0.6. In the analysis of the causal relations using a structural model, the effects of customers' sensual behavior on wine information sources was further investigated. The model verified that taste, food harmony, mood harmony and partner's choice, which are items of sensual behavior, had significant impacts when choosing wine. Sensual behavior influenced all wine information sources, which customers utilize in decision-making. Among these sources, sensual behavior had the biggest effects on recommendation information, followed by wine information and label information.

The Effects of Franchisor's Influence Strategies on Franchisee's Relationship Satisfaction and Boundary Spanning Behaviors in the Restaurant Industry (외식 프랜차이즈 본부의 영향 전략이 가맹점의 관계 만족과 영역 초월 행동에 미치는 영향)

  • Yoo, Young-Jin;Lee, Tae-Yong;Ha, Dong-Hyun
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.2
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    • pp.284-297
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    • 2011
  • The purpose of this study was to investigate whether a franchisor's influence strategies could affect a franchisee's relationship satisfaction, which in turn could affect their boundary spanning behaviors. The constructs of influence strategies included promise, recommendation, information exchange, request, threat, and legalistic plea. The boundary spanning behaviors were external representation, internal influence, and service delivery. The sample used for this research consisted of store owners or managers of franchisee restaurants in Korea. A total of 605 questionnaires were analyzed using SPSS/$PC^+$ and LISREL. Empirical research findings were that (1) promise, recommendation, and legalistic plea affected relationship satisfaction, and (2) relationship satisfaction influenced external representation, internal influence and service delivery. However, information exchange, request, and threat did not affect relationship satisfaction. Based on these findings, franchisors were recommended to provide motivations to franchisees if the former wants to receive help from the latter.

Design and Implementation of the Database System for Personalized Food and Diet Recommendation Based on 8-Oriental Body Constitution and Physical Information (한방 8체질과 신체 정보를 활용한 맞춤 음식과 식단 추천 데이터베이스 시스템 설계 및 구현)

  • Lee, Jeong-Hoon;Lee, Sang-Deok;Chung, Ye-Won;Lee, Yu-Jeong;Moon, Yoo-Jin
    • Proceedings of the Korean Society of Computer Information Conference
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    • 2020.01a
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    • pp.187-188
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    • 2020
  • 본 논문에서는 한방 8체질 및 신체정보 관련 데이터셋을 바탕으로 개인 맞춤 식품 및 식단을 추천하는 데이터베이스의 설계·구축을 수행한다. 또한 이 시스템을 이용하여 추천된 식품(식단)과 희망하는 지역을 입력했을 때 선별된 음식점 정보를 제공한다. 데이터베이스 생성 프로세스와 수집한 데이터를 통해 데이터베이스 설계, 데이터 수집, 생산 및 처리 예제, 데이터베이스 활용 등에 대해 다양한 방법을 제공한다. 일상생활에서 데이터베이스 시스템을 활용함으로써, 이 시스템은 한의원 또는 전문채널을 통해 알 수 있었던 맞춤 식단 정보를 대중에 공개되어 정보 진입장벽을 낮추고 편의성을 도모한다. 이로써 오늘날 고령 사회에 진입한 대한민국에서 국민들이 건강한 식생활을 지원하여 궁극적으로 국민 건강 증진에 기여한다.

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Design of a Food Menu Recommendation App using Weather Information (날씨 정보를 활용한 음식 메뉴 추천 App 설계)

  • Ok-Kyoon Ha;Yong-hun Ok;Jin-chan Kim;Yong-Jin Kim;Dong-hun Na;Uk-ryeol Lee
    • Proceedings of the Korean Society of Computer Information Conference
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    • 2024.01a
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    • pp.277-278
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    • 2024
  • 일반적으로 한국인은 식사를 위해 음식 메뉴를 고를 때 쉽게 결정하지 못하는 비율이 50% 이상으로 높다고 알려져 있다. 이러한 단순 고민 해결을 위해 다양한 음식이나 맛집을 추천해 주는 모바일 앱이나 서비스가 존재한다. 그러나 이들은 사용자가 평소 많이 검색했던 음식이나 맛집들을 위주로 찾아주거나, 랜덤으로 지정된 카테고리 내의 음식들 중 하나를 추천해주는 방식, 혹은 사용자 리뷰 점수가 높은 음식점을 우선적으로 추천해 주는 방식 등을 사용하고 있다. 따라서 기존의 추천 방식은 음식을 추천에 있어 사용자의 의도나 실질적인 연관성이 매우 낮고 평소 먹던 음식의 종류를 크게 벗어나지 않는 경우가 많아 음식 추천이라는 본래의 취지와는 멀어진다. 본 논문에서는 음식 메뉴를 선정하는데 있어 실질적인 영향을 주는 환경 요소인 계절, 기후 등의 날씨 정보를 기반으로 생성형 AI를 통해 적절한 음식을 추천하고 해당 음식을 판매하는 음식점과 그 위치를 알려주는 앱을 개발한다. 개발하는 앱은 바쁜 직장인들이나 매 끼니를 고민하는 학생 등의 메뉴 고민을 해결하는데 도움을 줄 수 있으며, 각종 배달 서비스 앱의 음식 추천 기능의 고도화에 활용될 수 있다.

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Development of User Based Recommender System using Social Network for u-Healthcare (사회 네트워크를 이용한 사용자 기반 유헬스케어 서비스 추천 시스템 개발)

  • Kim, Hyea-Kyeong;Choi, Il-Young;Ha, Ki-Mok;Kim, Jae-Kyeong
    • Journal of Intelligence and Information Systems
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    • v.16 no.3
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    • pp.181-199
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    • 2010
  • As rapid progress of population aging and strong interest in health, the demand for new healthcare service is increasing. Until now healthcare service has provided post treatment by face-to-face manner. But according to related researches, proactive treatment is resulted to be more effective for preventing diseases. Particularly, the existing healthcare services have limitations in preventing and managing metabolic syndrome such a lifestyle disease, because the cause of metabolic syndrome is related to life habit. As the advent of ubiquitous technology, patients with the metabolic syndrome can improve life habit such as poor eating habits and physical inactivity without the constraints of time and space through u-healthcare service. Therefore, lots of researches for u-healthcare service focus on providing the personalized healthcare service for preventing and managing metabolic syndrome. For example, Kim et al.(2010) have proposed a healthcare model for providing the customized calories and rates of nutrition factors by analyzing the user's preference in foods. Lee et al.(2010) have suggested the customized diet recommendation service considering the basic information, vital signs, family history of diseases and food preferences to prevent and manage coronary heart disease. And, Kim and Han(2004) have demonstrated that the web-based nutrition counseling has effects on food intake and lipids of patients with hyperlipidemia. However, the existing researches for u-healthcare service focus on providing the predefined one-way u-healthcare service. Thus, users have a tendency to easily lose interest in improving life habit. To solve such a problem of u-healthcare service, this research suggests a u-healthcare recommender system which is based on collaborative filtering principle and social network. This research follows the principle of collaborative filtering, but preserves local networks (consisting of small group of similar neighbors) for target users to recommend context aware healthcare services. Our research is consisted of the following five steps. In the first step, user profile is created using the usage history data for improvement in life habit. And then, a set of users known as neighbors is formed by the degree of similarity between the users, which is calculated by Pearson correlation coefficient. In the second step, the target user obtains service information from his/her neighbors. In the third step, recommendation list of top-N service is generated for the target user. Making the list, we use the multi-filtering based on user's psychological context information and body mass index (BMI) information for the detailed recommendation. In the fourth step, the personal information, which is the history of the usage service, is updated when the target user uses the recommended service. In the final step, a social network is reformed to continually provide qualified recommendation. For example, the neighbors may be excluded from the social network if the target user doesn't like the recommendation list received from them. That is, this step updates each user's neighbors locally, so maintains the updated local neighbors always to give context aware recommendation in real time. The characteristics of our research as follows. First, we develop the u-healthcare recommender system for improving life habit such as poor eating habits and physical inactivity. Second, the proposed recommender system uses autonomous collaboration, which enables users to prevent dropping and not to lose user's interest in improving life habit. Third, the reformation of the social network is automated to maintain the quality of recommendation. Finally, this research has implemented a mobile prototype system using JAVA and Microsoft Access2007 to recommend the prescribed foods and exercises for chronic disease prevention, which are provided by A university medical center. This research intends to prevent diseases such as chronic illnesses and to improve user's lifestyle through providing context aware and personalized food and exercise services with the help of similar users'experience and knowledge. We expect that the user of this system can improve their life habit with the help of handheld mobile smart phone, because it uses autonomous collaboration to arouse interest in healthcare.

The total sugar and free sugar content in beverages categorized according to recipes at coffee and beverage stores (커피 및 음료 전문점의 음료 종류별 총당류와 Free Sugar 함량 조사)

  • Yeon, Jee-Young;Lee, Soon-Kyu;Shin, Ki-Yong;Kwon, Kwang-Il;Lee, Woo Young;Kang, Baeg-Won;Park, Hye-Kyung
    • Journal of Nutrition and Health
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    • v.46 no.4
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    • pp.382-390
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    • 2013
  • This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.