منابع مشابه
Recommending Food: Reasoning on Recipes and Ingredients
With the number of people considered to be obese rising across the globe, the role of IT solutions in health management has been receiving increased attention by medical professionals in recent years. This paper focuses on an initial step toward understanding the applicability of recommender techniques in the food and diet domain. By understanding the food preferences and assisting users to pla...
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Social navigation has been proposed as a means to aid users to find their way through information spaces. We present an online grocery store that implements several different aspects of social navigation. In an initial study, we found that social trails seem to appeal to one group of users while they alienate another group of users. We discuss the implications for design of social navigation.
متن کاملForage: Optimizing Food Use With Machine Learning Generated Recipes
Food waste is a major issue in the United States. For an American family of four, the average value of discarded produce alone is nearly $1,600 annually (EPA, 2015). Our project, Forage, is a machine learning algorithm that considers what you have in the fridge or pantry, to generate an innovative recipe that utilizes those available ingredients. Specifically, Forage takes in a string of availa...
متن کاملSequential Recommendation for Food Recipes with Variable Order Markov Chain
One of the key tasks in the study of the recommendation system is to model the dynamics aspect of a person’s preference, i.e. to give sequential recommendations. Markov Chain (MC), which is famous for its capability of learning a transition graph, is the most popular approach to address the task. In previous work, the recommendation system attempts to model the short-term dynamics of the person...
متن کاملOptimal procurement decisions in the presence of total quantity discounts and alternative product recipes
We describe the cost-minimization problem faced by the purchasing department of a multi-plant company when its suppliers offer discounts based simultaneously on plant and on corporate purchases, when discount schedules depend on the total quantity (rather than cost) of ingredients purchased, and when alternative production recipes exist for each final product. We formulate the problem as a nonl...
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ژورنال
عنوان ژورنال: American Journal of Public Health and the Nations Health
سال: 1940
ISSN: 0002-9572
DOI: 10.2105/ajph.30.10.1248