Bringing the "healthy" into Food Recommenders
Bringing the "healthy" into Food Recommenders
复制标题
将“健康”带入美食推荐
DOI：
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发表时间：
2015
期刊：
影响因子：
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通讯作者：
A. Said
中科院分区：
文献类型：
--
作者：
David Elsweiler;Morgan Harvey;Bernd Ludwig;A. Said
与生活方式有关的疾病，如糖尿病和肥胖是现代世界的一个主要问题，但可以通过良好的营养来预防，有时甚至可以逆转[3]。食物推荐系统已经被吹捧为帮助人们更健康地滋养自己的潜在手段，例如[2，5]。有趣的是，将食物自动化作为行为改变策略的一部分是有意义的，因为如果你能建议一个不那么痛苦的改变，那么用户似乎更有可能接受这种改变并坚持下去。如果我们有兴趣推荐膳食以提供均衡的饮食，这种系统有一个主要的局限性：它们的工作方式意味着它们了解用户对成分和食物类型的偏好，这当然会导致喜欢并倾向于吃高脂肪和高热量食物的用户被推荐高脂肪和高热量食物，结果不利于改善营养习惯。在这份立场声明中，我们简要概述了两种方法，在这些方法中，推荐问题可以重新表述为也包括营养方面，而不仅仅是用户偏好。
Lifestyle-related illnesses such as diabetes and obesity are a major problem in the modern world but can be prevented and sometimes even reversed through good nutrition [3]. Food recommender systems have been touted as a potential means to assist people nourish themselves more healthily e.g. [2, 5]. Anecdotally it makes sense to utilise food recommenders as part of a strategy for behavioural change because if you can suggest a change that is less painful then it seems more likely that the user will accept that change and stick with it. If we are interested in recommending meals to provide a balanced diet, however, such systems have a major limitation: the way they work means they learn user preferences for ingredients and food styles, which, of course, leads to users who like and tend to eat fatand calorie-laden meals being recommended fatand calorie-laden meals an outcome not conducive to improving nutritional habits. In this position statement we briefly outline two ways in which the recommendation problem can be reformulated to also encompass nutritional aspects and not just user preferences.
影响因子：
158.5
作者：
Knowler, WC;Barrett-Connor, E;Nathan, DM
通讯作者：
Nathan, DM