Abstract
This paper investigates the generation of recipes in consideration of user-defined nutrient contents. For this purpose, we extend our previous case-based reasoning approach that already covers the formulation of user queries with various dietary practices. More precisely, this work augments the domain ontology with nutritional information and introduces a novel nutrition concept fulfillment into the retrieval and adaptation process. An experimental evaluation with real cooking recipes demonstrates the applicability of the approach and systematically investigates the influence of various adaptation methods on the query fulfillment with multiple constraints. It is shown, that all adaptation methods are able to optimize generated recipes according to certain nutritional constraints as well as ingredient and cooking step preferences and that the adaptation outperforms the sole retrieval of available recipes.
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Notes
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Please note that this is a simplified user interface that does not allow the definition of workflow fragments. However, a full-featured interface is also available online.
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A running demo is available under cookingcake.wi2.uni-trier.de/diet.
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This work was funded by the German Research Foundation (DFG), project number BE 1373/3-3.
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Zeyen, C., Hoffmann, M., Müller, G., Bergmann, R. (2018). Considering Nutrients During the Generation of Recipes by Process-Oriented Case-Based Reasoning. In: Cox, M., Funk, P., Begum, S. (eds) Case-Based Reasoning Research and Development. ICCBR 2018. Lecture Notes in Computer Science(), vol 11156. Springer, Cham. https://doi.org/10.1007/978-3-030-01081-2_31
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