Recipe recommendation method, device and non-volatile storage medium

Abstract

The present invention discloses a recipe recommendation method, device and non-volatile storage medium. The method includes: obtaining physiological data of a target object, and determining the nutritional standard of the target object based on the physiological data, wherein the nutritional standard includes the standard total energy intake of the target object per meal and the standard energy supply ratio corresponding to various nutrients; receiving a first recipe input by the target object, and determining a first nutritional parameter corresponding to the first recipe; comparing the first nutritional parameter and the nutritional standard, and adjusting the first recipe according to the comparison result to obtain a second recipe; displaying the second recipe, and the second nutritional parameter corresponding to the second recipe. The present invention solves the technical problem that the recipes recommended to the target object are not practical because the actual situation of the target object cannot be comprehensively considered when recommending recipes to the target object in the prior art.

Description

Technical Field

[0001] The present invention relates to the field of health management, and in particular to a recipe recommendation method, device and non-volatile storage medium. Background Art

[0002] Human daily diet is the most important factor affecting human metabolism and is related to many diseases and health problems, such as diabetes, hypertension, hyperlipidemia, hyperuricemia, cardiovascular disease, kidney disease, etc. It is also the core part of physical fitness improvement plans such as weight loss and fitness. Therefore, recommending appropriate daily recipes to users is very helpful in improving their physical health.

[0003] However, when recommending recipes to users, existing technologies can often only determine the recommended recipes based on a single physiological indicator, and are unable to comprehensively consider the actual conditions of the target object to determine the most suitable recipes for the target object. As a result, the recommended recipes are often not the most beneficial recipes for the target object's health, or the recommended recipes do not conform to the actual conditions for the target object, such as a certain food in the recommended recipe is difficult for the target object to obtain.

[0004] To address the above-mentioned problems, no effective solution has been proposed yet. Summary of the invention

[0005] The embodiments of the present invention provide a recipe recommendation method, device and non-volatile storage medium to at least solve the technical problem that the recipes recommended to the target object are not practical because the actual situation of the target object cannot be comprehensively considered when recommending recipes to the target object in the prior art.

[0006] According to one aspect of an embodiment of the present invention, a recipe recommendation method is provided, comprising: obtaining physiological data of a target object, and determining a nutritional standard of the target object based on the physiological data, wherein the nutritional standard includes a standard total energy value of the target object's intake of each meal and a standard energy supply ratio corresponding to various nutrients, and the energy supply ratio corresponding to any one of the various nutrients is a ratio of the energy obtained by the target object from any one of the nutrients to the energy obtained by the target object from all the nutrients; receiving a first recipe input by the target object, and determining a first nutritional parameter corresponding to the first recipe, wherein the first nutritional parameter includes a first total energy value corresponding to the first recipe and a first energy supply ratio corresponding to various nutrients; comparing the first nutritional parameter with the nutritional standard, and adjusting the first recipe based on the comparison result to obtain a second recipe; displaying a second recipe, and a second nutritional parameter corresponding to the second recipe, wherein the second nutritional parameter includes a second total energy value corresponding to the second recipe and a second energy supply ratio corresponding to various nutrients.

[0007] Optionally, receiving a first recipe input by a target object and determining a first nutritional parameter corresponding to the first recipe includes: determining all food types in the first recipe and standard values ​​of nutrients corresponding to each food type in all food types, wherein the standard values ​​of nutrients are the masses of various nutrients ingested by the target object when ingesting unit mass of food corresponding to each food type; determining the mass of food corresponding to each food type in the first recipe; determining the mass of various nutrients corresponding to the first recipe based on the quantity corresponding to each food type and the standard values ​​of nutrients corresponding to each food type; determining the energy provided by various nutrients in the first recipe based on the masses of various nutrients and the energy provided by various nutrients per unit mass; determining a first total energy value corresponding to the first recipe and a first energy supply ratio corresponding to various nutrients corresponding to the first recipe based on the energy provided by each nutrient in the first recipe.

[0008] Optionally, comparing the first nutritional parameter and the nutritional standard, and adjusting the first recipe based on the comparison result to obtain the second recipe includes: adjusting the food mass corresponding to each food type in the first recipe based on the comparison result to obtain the second recipe, wherein the difference between the second total energy value corresponding to the second recipe and the standard total energy value is less than a first preset threshold, and the difference between the second energy supply ratio corresponding to various nutrients in the second recipe and the standard energy supply ratio is less than a second preset threshold.

[0009] Optionally, in the event that the target food mass corresponding to any food type exceeds the preset food mass value range, the first recipe is adjusted based on the comparison result to obtain the second recipe including: determining newly added food types, wherein the newly added food types are food types not included in the first recipe; determining that the difference between the second total energy value corresponding to the second recipe and the standard total energy value is less than a first preset threshold, and the difference between the second energy supply ratio corresponding to various nutrients in the second recipe and the standard energy supply ratio is less than a second preset threshold, the food mass corresponding to each food type in the second recipe corresponding to the second total energy value and the second energy supply ratio, wherein the food types included in the second recipe include the food types in the first recipe and the newly added food types.

[0010] Optionally, the food category is a recipe category or an ingredient category.

[0011] Optionally, obtaining physiological data of the target object and determining the nutritional standard of the target object based on the physiological data includes: obtaining a target diet plan of the target object and adjusting the nutritional standard based on the target diet plan.

[0012] Optionally, the various nutrients include a first nutrient, a second nutrient and a third nutrient, and the physiological data of the target object is obtained, and the nutritional standard of the target object is determined based on the physiological data, including: establishing a recipe triangular coordinate system, wherein the three coordinate axes in the recipe triangular coordinate system respectively represent the energy supply ratios of the first nutrient, the second nutrient and the third nutrient, wherein the sum of the three coordinate values ​​corresponding to any point in the triangular coordinate system is 100%; in the recipe triangular coordinate system, determining a nutritional standard coordinate point corresponding to the nutritional standard, wherein the three coordinates of the nutritional standard coordinate point respectively represent the standard energy supply ratios corresponding to the first nutrient, the second nutrient and the third nutrient; generating a nutritional standard area corresponding to the nutritional standard in the recipe triangular coordinate system with the nutritional standard coordinate point as the center, wherein the area of ​​the nutritional standard area is determined based on the standard total energy value in the nutritional standard, and the relationship between the area and the standard total energy value is positively correlated; and displaying the recipe triangular coordinate system, as well as the nutritional standard area and the nutritional standard coordinate point.

[0013] Optionally, after establishing the recipe triangular coordinate system, the method also includes: after receiving the first recipe input by the target object, determining a first recipe coordinate point corresponding to the first recipe in the triangular coordinate system, wherein the three coordinates of the first recipe coordinate point respectively represent the first energy supply ratios corresponding to fat, protein and carbohydrates in the first recipe; with the first recipe coordinate point as the center, generating a first recipe area corresponding to the first recipe in the recipe triangular coordinate system, wherein the area of ​​the first recipe area is determined based on the first total energy value in the first recipe, and the relationship between the area and the first total energy value is positively correlated.

[0014] Optionally, the comparison result includes the difference between the first total energy value and the standard total energy value, and the difference between the first energy supply ratio corresponding to the first nutrient component, the second nutrient component and the third nutrient component and the standard energy supply ratio, wherein the first recipe is adjusted according to the comparison result to obtain the second recipe, comprising: determining the first food coordinate point corresponding to each food type in the first recipe in the recipe triangular coordinate system, wherein the three coordinates of the first food coordinate point respectively represent the first energy supply ratio corresponding to the first nutrient component, the second nutrient component and the third nutrient component in the first food; generating a first food area corresponding to the first food type in the recipe triangular coordinate system with the first food coordinate point as the center, wherein the area of ​​the first food area is determined based on the first target food total energy value corresponding to the first target food, and the relationship between the area and the first food total energy value is positively correlated; adjusting the food quality corresponding to each first food type according to the comparison result; and adjusting the food quality corresponding to each first food type according to the adjusted food quality corresponding to each first food type. Quality adjusts the first food area corresponding to each first food type in the recipe triangle coordinate system; based on the adjusted first food areas corresponding to each first food type, determines the second recipe coordinate point of the second recipe in the recipe triangle coordinate system and the second recipe area centered on the second recipe coordinate point, wherein the three coordinates of the second recipe coordinate point in the recipe triangle coordinate system respectively represent the second energy supply ratios corresponding to the first nutrient component, the second nutrient component and the third nutrient component in the second recipe, and the area of ​​the second recipe area is used to determine the second total energy value corresponding to the second recipe; determines the second recipe based on the second recipe coordinate point, the second recipe area and each first food type, wherein the food types in the second recipe include each first food type, and the difference between the second total energy value corresponding to the second recipe and the standard total energy value is less than a first preset threshold, and the difference between the second energy supply ratios corresponding to the first nutrient component, the second nutrient component and the third nutrient component corresponding to the second recipe and the standard energy supply ratio is less than a second preset threshold.

[0015] Optionally, after determining and displaying the second recipe to the target object, the recipe recommendation method also includes: responding to the target object's operation instructions to determine the recipe sharing object; determining the nutritional standard corresponding to the recipe sharing object; adjusting the second recipe according to the nutritional standard corresponding to the recipe sharing object to obtain a third recipe; and displaying the third recipe to the recipe sharing object.

[0016] According to another aspect of an embodiment of the present invention, a recipe evaluation method is also provided, including: obtaining physiological data of a target object, and determining a nutritional standard of the target object based on the physiological data, wherein the nutritional standard includes a standard total energy value of the target object's intake of each meal and a standard energy supply ratio corresponding to various nutrients, wherein the energy supply ratio corresponding to any one of the various nutrients is a ratio of the energy obtained by the target object from any one of the nutrients to the energy obtained by the target object from all the nutrients; receiving a target recipe input by the target object, and determining target nutritional parameters corresponding to the target recipe, wherein the target nutritional parameters include a target total energy value corresponding to the target recipe and a target energy supply ratio corresponding to various nutrients; determining the similarity between the target nutritional parameters and the nutritional standard, and determining an evaluation result of the target recipe based on the similarity, wherein the evaluation result of the target recipe includes an evaluation score of the target recipe, and the relationship between the evaluation score and the similarity is positively correlated.

[0017] According to another aspect of an embodiment of the present invention, a method for establishing a recipe triangle coordinate system is also provided, including: determining three vertices of the recipe triangle coordinate system, wherein the three vertices respectively represent a first nutrient component, a second nutrient component and a third nutrient component; respectively connecting any two of the three vertices, and using the connecting line between any two vertices as three coordinate axes in the recipe triangle coordinate system, the three coordinate axes being respectively used to determine the energy supply ratio of the first nutrient component, the second nutrient component and the third nutrient component corresponding to any coordinate in the recipe triangle coordinate system.

[0018] According to another aspect of an embodiment of the present invention, a recipe recommendation device is also provided, including: a first acquisition module, used to acquire physiological data of a target object, and determine the nutritional standard of the target object based on the physiological data, wherein the nutritional standard includes a standard total energy value of the target object's intake of each meal and a standard energy supply ratio corresponding to various nutrients; a second acquisition module, used to receive a first recipe input by the target object, and determine a first nutritional parameter corresponding to the first recipe, wherein the first nutritional parameter includes a first total energy value corresponding to the first recipe and a first energy supply ratio corresponding to various nutrients; a calculation module, used to compare the first nutritional parameter with the nutritional standard, and adjust the first recipe according to the comparison result to obtain a second recipe; a display module, used to display the second recipe, and a second nutritional parameter corresponding to the second recipe, wherein the second nutritional parameter includes a second total energy value corresponding to the second recipe and a second energy supply ratio corresponding to various nutrients.

[0019] According to another aspect of an embodiment of the present invention, a non-volatile storage medium is provided. The non-volatile storage medium includes a stored program, and when the program is running, the device where the non-volatile storage medium is located is controlled to execute the recipe recommendation method.

[0020] According to another aspect of an embodiment of the present invention, a processor is further provided, and the processor is used to run a program, wherein the recipe recommendation method is executed when the program is run.

[0021] In an embodiment of the present invention, the physiological data of the target object is obtained, and the nutritional standard of the target object is determined based on the physiological data, wherein the nutritional standard includes the standard total energy value of the target object's intake of each meal and the standard energy supply ratio corresponding to various nutrients, and the energy supply ratio corresponding to any one of the various nutrients is the ratio of the energy obtained by the target object from any one of the nutrients to the energy obtained by the target object from all the nutrients; a first recipe input by the target object is received, and a first nutritional parameter corresponding to the first recipe is determined, wherein the first nutritional parameter includes a first total energy value corresponding to the first recipe and a first energy supply ratio corresponding to various nutrients; the first nutritional parameter is compared with the nutritional standard, and the first nutritional parameter is compared with the nutritional standard based on the comparison result. A recipe is adjusted to obtain a second recipe; the second recipe and second nutritional parameters corresponding to the second recipe are displayed, wherein the second nutritional parameters include a second total energy value corresponding to the second recipe and second energy supply ratios corresponding to various nutrients. By determining the nutritional standard of the target object based on the physiological data of the target object, and the target object inputs the planned recipe by himself, the purpose of obtaining a recommended recipe based on the nutritional standard and the recipe input by the target object is achieved, thereby achieving the technical effect of recommending a recommended recipe with higher practical value to the target object, and further solving the technical problem that the recipe recommended to the target object is not practical because the actual situation of the target object cannot be comprehensively considered when recommending a recipe to the target object in the prior art. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of this application. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0023] Figure 1 is a flow chart of a recipe recommendation method according to an embodiment of the present invention;

[0024] Figure 2 is a flow chart of a recipe evaluation method according to an embodiment of the present invention;

[0025] Figure 3 is a flow chart of a method for establishing a recipe coordinate system according to an embodiment of the present invention;

[0026] Figure 4 is a flow chart of a recipe recommendation method according to an embodiment of the present invention;

[0027] Figure 5is a schematic diagram of a dietary triangle coordinate system according to an embodiment of the present invention;

[0028] Figure 6 is a schematic diagram of another method for establishing a dietary triangle coordinate system according to an embodiment of the present invention;

[0029] Figure 7 is a schematic diagram of displaying a recipe to a target object based on the dietary triangle coordinate system according to an embodiment of the present invention;

[0030] Figure 8 is another schematic diagram of displaying a recipe to a target object based on the dietary triangle coordinate system according to an embodiment of the present invention;

[0031] Fig. 9 is a schematic diagram of a recipe scoring interface according to an embodiment of the present invention;

[0032] Fig.10 is a schematic diagram of a recipe recommendation interface according to an embodiment of the present invention;

[0033] Fig.11 is a schematic diagram of another recipe recommendation interface according to an embodiment of the present invention;

[0034] Fig.12 4 is a schematic diagram of the structure of a recipe recommendation device according to an embodiment of the present invention. DETAILED DESCRIPTION

[0035] In order to enable those skilled in the art to better understand the scheme of the present invention, the technical scheme in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0036] It should be noted that the terms "first", "second", etc. in the specification and claims of the present invention and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchanged where appropriate, so that the embodiments of the present invention described herein can be implemented in an order other than those illustrated or described herein. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions, for example, a process, method, system, product or device that includes a series of steps or units is not necessarily limited to those steps or units that are clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0037] According to an embodiment of the present invention, a method embodiment of a recipe recommendation method is provided. It should be noted that the steps shown in the flowchart of the accompanying drawings can be executed in a computer system such as a set of computer executable instructions, and although a logical order is shown in the flowchart, in some cases, the steps shown or described can be executed in an order different from that shown here.

[0038] Figure 1 is a recipe recommendation method according to an embodiment of the present invention. Figure 1 As shown, the method comprises the following steps:

[0039] Step S102, obtaining physiological data of the target subject, and determining the nutritional standard of the target subject based on the physiological data, wherein the nutritional standard includes the standard total energy intake of the target subject per meal and the standard energy supply ratio corresponding to various nutrients, and the energy supply ratio corresponding to any one of the various nutrients is the ratio of the energy obtained by the target subject from any one of the nutrients to the energy obtained by the target subject from all the nutrients;

[0040] In some embodiments of the present application, the physiological data of the target object may include the target object's gender, age, height, weight, blood pressure, blood sugar, whether the target object is a pregnant woman, and other one or more data that can determine the health status of the target object, as well as the target object's exercise frequency, eating habits and other life data.

[0041] In some embodiments of the present application, in addition to determining the nutritional standard of the target object based on the physiological data of the target object, the above nutritional standard can also be adjusted based on other personalized data of the target object, so that the determined nutritional standard is more in line with the actual needs of the target object. For example, the above nutritional standard can also be adjusted based on the target object's exercise plan, such as the frequency of exercise and the intensity of exercise during each exercise.

[0042] In some embodiments of the present application, a target diet plan of the target object may also be obtained, and the nutritional standard may be adjusted according to the target diet plan, wherein the target diet plan may be a diet plan type selected by the target object, such as periodic intermittent fasting, a low-calorie diet, a ketogenic diet, etc.

[0043] In some embodiments of the present application, the above-mentioned target diet plan can also be adjusted by the computer based on other personalized data associated with the target object provided by the target object. For example, when the target object is in the recovery period after surgery, the target object can upload the type and time of the surgery to the computer, and the computer will determine the nutritional standards that are conducive to the target object's recovery as soon as possible within a preset time period based on the target object's surgical information. Or when the target object wants to lose weight, the target object can upload his current weight, target weight, and weight loss plan time to the computer, and the computer can generate nutritional standards that are conducive to the target object losing weight during the weight loss period based on the weight loss-related data uploaded by the target object.

[0044] In some embodiments of the present application, when the above-mentioned various nutrients are fat, protein and carbohydrates, in order to more intuitively display the nutritional standards to the target object, a system such as Figure 5 The dietary triangle coordinate system shown in the figure, and the nutritional standard is indicated in the dietary triangle coordinate system, and the specific process is as follows: establish a recipe triangle coordinate system, the three coordinate axes in the recipe triangle coordinate system respectively represent the energy supply ratios of fat, protein and carbohydrates, wherein the sum of the three coordinate values ​​corresponding to any point in the triangle coordinate system is 100%; in the recipe triangle coordinate system, determine the nutritional standard coordinate point corresponding to the nutritional standard, wherein the three coordinates of the nutritional standard coordinate point respectively represent the standard energy supply ratios corresponding to fat, protein and carbohydrates; with the nutritional standard coordinate point as the center, generate a nutritional standard area corresponding to the nutritional standard in the recipe triangle coordinate system, wherein the area of ​​the nutritional standard area is determined based on the standard total energy value in the nutritional standard, and the relationship between the area and the standard total energy value is positively correlated; display the recipe triangle coordinate system, the nutritional standard area and the nutritional standard coordinate point to the target object.

[0045] In some embodiments of the present application, the relationship between the area length and unit energy of the region corresponding to different recipes in the triangular coordinate system can be set, so that the total energy that can be provided by different recipes can be intuitively displayed to the target object.

[0046] In some embodiments of the present application, the process of establishing the recipe triangle coordinate system is as follows: Figure 6 Specifically, a set of parallel lines can be used to represent the energy supply ratio of fat, protein and carbohydrates, where the energy supply ratio ranges from zero to one hundred. Then the three sets of parallel lines are combined to form a diet triangle coordinate system. The three vertices of the triangle in the diet triangle coordinate system correspond to fat, protein and carbohydrates, respectively, and the three sides of the triangle correspond to the energy supply ratio of fat, protein and carbohydrates, respectively.

[0047] In some implementations of the present application, Figure 6It can be seen from the diet triangle coordinate system shown that the relationship between the distance from the vertex to the above parallel lines and the energy supply ratio corresponding to the vertex is positively correlated. For example, the distance from the vertex representing fat to any line in a set of parallel lines corresponding to the vertex is positively correlated with the fat energy supply ratio corresponding to the point on the parallel line. In addition, the fat energy supply ratio corresponding to any point on the line is the same, the protein energy supply ratio represented by any point on the same line of a set of parallel lines used to represent the protein energy supply ratio is also the same, and the protein energy supply ratio represented by any point on the same line of a set of parallel lines used to represent the carbohydrate energy supply ratio is also the same.

[0048] In some embodiments of the present invention, Figure 6 The concentric circles in represent the corresponding area of ​​the target recipe in the recipe triangle coordinate system, where the area of ​​the circle with the largest area represents the area of ​​the target area corresponding to the target recipe.

[0049] Step S104, receiving a first recipe input by the target object, and determining a first nutritional parameter corresponding to the first recipe, wherein the first nutritional parameter includes a first total energy value corresponding to the first recipe and a first energy supply ratio corresponding to various nutritional components;

[0050] In some embodiments of the present application, a method for receiving a first recipe input by a target object and determining a first nutritional parameter corresponding to the first recipe includes: determining all food types in the first recipe and standard values ​​of nutrients corresponding to each food type in all food types, wherein the standard values ​​of nutrients are the masses of various nutrients ingested by the target object when ingesting unit mass of food corresponding to each food type; determining the mass of food corresponding to each food type in the first recipe; determining the mass of various nutrients corresponding to the first recipe based on the quantity corresponding to each food type and the standard values ​​of nutrients corresponding to each food type; determining the energy provided by various nutrients in the first recipe based on the masses of various nutrients and the energy provided by various nutrients per unit mass; determining a first total energy value corresponding to the first recipe and a first energy supply ratio corresponding to various nutrients corresponding to the first recipe based on the energy provided by each nutrient in the first recipe.

[0051] In some embodiments of the present application, there are multiple ways for the target object to input the first recipe. For example, it can be a first recipe composed of multiple recipes or multiple ingredients input by the target object, or it can be a target recipe selected by the target object from a public recipe.

[0052] In some embodiments of the present application, the energy that can be provided per unit mass of various foods corresponding to all food types in the first recipe can be queried from the food energy database.

[0053] In some embodiments of the present application, the above-mentioned food type can be a recipe or an ingredient, and whether to use the recipe type as the food type or the ingredient type as the food type can be determined by the target object. Specifically, the recipe type is the type of a dish in the recipe, such as scrambled eggs with tomatoes, kung pao chicken, etc.

[0054] In some embodiments of the present application, in order to allow the target object to have a more intuitive understanding of the first nutritional parameter corresponding to the first recipe, the first nutritional parameter corresponding to the first recipe can be displayed to the target object through a dietary triangle coordinate system. Specifically, after receiving the first recipe input by the target object, the first recipe coordinate point corresponding to the first recipe is determined in the triangle coordinate system, wherein the three coordinates of the first recipe coordinate point respectively represent the first energy supply ratios corresponding to the fat, protein and carbohydrate in the first recipe; with the first recipe coordinate point as the center, a first recipe area corresponding to the first recipe is generated in the recipe triangle coordinate system, wherein the area of ​​the first recipe area is determined based on the first total energy value in the first recipe, and the relationship between the area and the first total energy value is positively correlated.

[0055] Step S106, comparing the first nutritional parameter with the nutritional standard, and adjusting the first recipe according to the comparison result to obtain a second recipe;

[0056] In some embodiments of the present application, when the various nutritional components include a first nutritional component, a second nutritional component and a third nutritional component, the computer can compare the first nutritional parameter and the nutritional standard based on a recipe triangle coordinate system, and adjust the first recipe according to the comparison result to obtain a second recipe.

[0057] Specifically, in some embodiments of the present application, the three coordinate axes in the recipe triangular coordinate system established by the computer respectively represent the energy supply ratios of the first nutrient component, the second nutrient component and the third nutrient component, wherein the sum of the three coordinate values ​​corresponding to any point in the triangular coordinate system is 100%; in the recipe triangular coordinate system, the nutrition standard coordinate point corresponding to the nutrition standard is determined, wherein the three coordinates of the nutrition standard coordinate point respectively represent the standard energy supply ratios corresponding to the first nutrient component, the second nutrient component and the third nutrient component; with the nutrition standard coordinate point as the center, a nutrition standard area corresponding to the nutrition standard is generated in the recipe triangular coordinate system, wherein the area of ​​the nutrition standard area is determined based on the standard total energy value in the nutrition standard, and the relationship between the area and the standard total energy value is positively correlated; the recipe triangular coordinate system, as well as the nutrition standard area and the nutrition standard coordinate point are displayed.

[0058] In some embodiments of the present application, the first nutrient component, the second nutrient component and the third nutrient component may be fat, protein and carbohydrate.

[0059] In some embodiments of the present application, after establishing the recipe triangle coordinate system, the computer can represent the first recipe input by the target object in the recipe triangle coordinate system. Specifically, after receiving the first recipe input by the target object, the computer will determine the first recipe coordinate point corresponding to the first recipe in the triangle coordinate system, wherein the three coordinates of the first recipe coordinate point respectively represent the first energy supply ratios corresponding to fat, protein and carbohydrate in the first recipe; with the first recipe coordinate point as the center, a first recipe area corresponding to the first recipe is generated in the recipe triangle coordinate system, wherein the area of ​​the first recipe area is determined based on the first total energy value in the first recipe, and the relationship between the area and the first total energy value is positively correlated.

[0060] In some embodiments of the present application, the comparison result includes the difference between the first total energy value and the standard total energy value, and the difference between the first energy supply ratio corresponding to the first nutrient component, the second nutrient component and the third nutrient component and the standard energy supply ratio, wherein the first recipe is adjusted according to the comparison result to obtain the second recipe, including: determining the first food coordinate point corresponding to each food type in the first recipe in the recipe triangular coordinate system, wherein the three coordinates of the first food coordinate point respectively represent the first energy supply ratio corresponding to the first nutrient component, the second nutrient component and the third nutrient component in the first food; generating a first food area corresponding to the first food type in the recipe triangular coordinate system with the first food coordinate point as the center, wherein the area of ​​the first food area is determined based on the first target food total energy value corresponding to the first target food, and the relationship between the area and the first food total energy value is positively correlated; adjusting the food quality corresponding to each first food type according to the comparison result; and adjusting the food quality corresponding to each first food type according to the adjusted first food type. The first food area corresponding to each first food type is adjusted in the recipe triangle coordinate system according to the corresponding food mass; based on the adjusted first food areas corresponding to each first food type, the second recipe coordinate point of the second recipe in the recipe triangle coordinate system and the second recipe area centered on the second recipe coordinate point are determined, wherein the three coordinates of the second recipe coordinate point in the recipe triangle coordinate system respectively represent the second energy supply ratios corresponding to the first nutrient component, the second nutrient component and the third nutrient component in the second recipe, and the area of ​​the second recipe area is used to determine the second total energy value corresponding to the second recipe; the second recipe is determined based on the second recipe coordinate point, the second recipe area and each first food type, wherein the food types in the second recipe include each first food type, and the difference between the second total energy value corresponding to the second recipe and the standard total energy value is less than a first preset threshold, and the difference between the second energy supply ratios corresponding to the first nutrient component, the second nutrient component and the third nutrient component corresponding to the second recipe and the standard energy supply ratio is less than a second preset threshold.

[0061] In some embodiments of the present application, different recipes can also be scored based on the above-mentioned difference, thereby playing a role similar to supervised training for the recipe recommendation model in the computer. Specifically, it can be stipulated that the larger the difference, the lower the score, and the smaller the difference, the higher the score, so that the recipes to be scored are scored separately on the four sub-items of total energy value and the energy supply ratio of fat, protein, and carbohydrates, and the total score of the recipe is determined based on the scores on the four sub-items. For example, the score of the recipe can be determined by taking the weighted sum of the scores on the four sub-items to determine the final score of the recipe. In this way, the recipe with a higher score is the recipe that is more in line with the nutritional standards of the target object, that is, the recipe that should be recommended to the target object.

[0062] Step S108, displaying the second recipe and the second nutritional parameters corresponding to the second recipe, wherein the second nutritional parameters include a second total energy value corresponding to the second recipe and second energy supply ratios corresponding to various nutritional components.

[0063] In some embodiments of the present application, the second recipe can also be presented to the target object or other users in a game manner. For example, a variety of recipes can be provided to the target object to allow the target object to match a recipe that he or she considers healthy, and then the scores of the second recipe and the recipe matched by the target object determined by the recipe evaluation method described in the present application are presented to the target object, and when the score of the recipe matched by the target object is low, the target object is provided with popular science, such as popular science of some nutrition knowledge, etc. If the score of the recipe matched by the target object is high, the target object can be awarded some points that can be used to redeem gifts.

[0064] Figure 2 is a recipe evaluation method according to an embodiment of the present invention. Figure 2 As shown, the method comprises the following steps:

[0065] Step S202, obtaining physiological data of the target object, and determining the nutritional standard of the target object based on the physiological data, wherein the nutritional standard includes the standard total energy intake of the target object per meal and the standard energy supply ratio corresponding to various nutrients, wherein the energy supply ratio corresponding to any one of the various nutrients is the ratio of the energy obtained by the target object from any one of the nutrients to the energy obtained by the target object from all the nutrients;

[0066] Step S204, receiving a target recipe input by the target subject, and determining target nutritional parameters corresponding to the target recipe, wherein the target nutritional parameters include a target total energy value corresponding to the target recipe and target energy supply ratios corresponding to various nutritional components;

[0067] Step S206, determining the similarity between the target nutritional parameter and the nutritional standard, and determining the evaluation result of the target recipe based on the similarity, wherein the evaluation result of the target recipe includes the evaluation score of the target recipe, and the relationship between the evaluation score and the similarity is positively correlated.

[0068] In some embodiments of the present application, the specific method of determining the evaluation result of the target recipe based on the similarity is as follows. Specifically, it can be stipulated that the lower the similarity, the lower the score, and the greater the similarity, the higher the score, so as to score the recipe to be scored on the four sub-items of total energy value and the energy supply ratio of fat, protein, and carbohydrates, and determine the total score of the recipe based on the scores on the four sub-items. For example, the score of the recipe can be determined by taking the weighted sum of the scores on the four sub-items to determine the final score of the recipe. In this way, the recipe with a higher score is the recipe that is more in line with the nutritional standard of the target object, that is, a recipe that is relatively better for the target object.

[0069] Figure 3 A method for establishing a triangular recipe according to an embodiment of the present invention is as follows. Figure 3 As shown, the method comprises the following steps:

[0070] Step S302, determining three vertices of the recipe triangular coordinate system, wherein the three vertices represent the first nutrient component, the second nutrient component and the third nutrient component respectively;

[0071] In some embodiments of the present application, the first nutrient component, the second nutrient component and the third nutrient component may be fat, protein and carbohydrates, respectively.

[0072] Step S304, respectively connect any two of the three vertices, and use the line between any two vertices as three coordinate axes in the recipe triangle coordinate system, and the three coordinate axes are respectively used to determine the energy supply ratio of the first nutrient component, the second nutrient component and the third nutrient component corresponding to any coordinate in the recipe triangle coordinate system.

[0073] In some embodiments of the present application, the recipe triangular coordinate system finally established is as follows: Figure 5 As shown. Figure 5 It can be seen that there are multiple line segments parallel to the coordinate axes inside the recipe triangle coordinate system. The vertical distance between any vertex and the target line segment in the recipe triangle coordinate system is positively correlated with the coordinate value of the coordinate axis corresponding to the vertex, where the target line segment is a line segment parallel to the opposite side of the vertex.

[0074] Figure 4 is another recipe recommendation method according to an embodiment of the present invention. Figure 4 As shown, the method comprises the following steps:

[0075] Step S402, obtaining physiological data of the target subject, and determining the nutritional standard of the target subject based on the physiological data, wherein the nutritional standard includes the standard total energy intake of the target subject per meal and the standard energy supply ratio corresponding to various nutrients, wherein the energy supply ratio corresponding to any one of the various nutrients is the ratio of the energy obtained by the target subject from any one of the nutrients to the energy obtained by the target subject from all the nutrients;

[0076] Step S404, receiving a first recipe input by the target object, and determining a first nutritional parameter corresponding to the first recipe, wherein the first nutritional parameter includes a first total energy value corresponding to the first recipe and a first energy supply ratio corresponding to various nutritional components;

[0077] Step S406, comparing the first nutritional parameter with the nutritional standard, and adjusting the first total energy value and the first energy supply ratio according to the comparison result to obtain a second total energy value and a second energy supply ratio;

[0078] In some embodiments of the present application, the difference between the second total energy value and the standard total energy value is less than a first preset threshold, and the difference between the second energy supply ratio and the standard energy supply ratio is less than a second preset threshold, wherein the first nutritional parameter and the nutritional standard are compared, and the first total energy value and the first energy supply ratio are adjusted according to the comparison result to obtain the second total energy value and the second energy supply ratio, including: adjusting the food mass corresponding to each food type in the first recipe according to the comparison result, wherein the comparison result includes the difference between the first total energy value and the standard total energy value, and the difference between the first ratio and the second ratio.

[0079] In some embodiments of the present application, in order to intuitively reflect the difference between the recipe and the nutritional standard, the nutritional parameters corresponding to the nutritional standard and the recipe can be simultaneously displayed to the target object in the same recipe triangular coordinate system, such as Figure 7 As shown, Figure 7 The solid line area corresponds to the nutritional standard, and the dotted line area corresponds to the nutritional parameters of the recipe.

[0080] Specifically, when the nutritional standard and the nutritional parameters corresponding to the recipe are simultaneously displayed to the target object in the same recipe triangular coordinate system, the target object can intuitively understand the difference between the energy that the recipe can provide and the nutritional standard by comparing the area size of the area corresponding to the nutritional standard and the area corresponding to the recipe in the recipe triangular coordinate system. It should be noted that the recipe in the embodiment can be either the first recipe or the second recipe. In addition, by reading the coordinates of the two centers in the triangular coordinate system, the difference in the energy supply ratio of different nutritional elements between the two can also be intuitively seen.

[0081] In some embodiments of the present application, the above differences can be more intuitively reflected to the target object through scores, so that the target object can have an intuitive judgment on the quality of the recipe, wherein the quality of the recipe refers to the degree to which the recipe improves the physical health of the target object. Specifically, it can be stipulated that when the nutritional parameters of the recipe are exactly the same as the nutritional standards, the full score is obtained, and the greater the difference between the nutritional parameters of the recipe and the nutritional standards, the lower the score is, and a passing score line can be stipulated, and only recipes with scores exceeding the passing score line can be recommended to the target user.

[0082] In some embodiments of the present application, a weighted calculation method may be used to calculate the recipe score. Specifically, Fig. 9 As shown, the score of a recipe can be regarded as the sum of the scores of four parts multiplied by the corresponding weights, and the scores of the four parts are respectively the total energy value score, the energy supply ratio score of fat, the energy supply ratio score of carbohydrates, and the energy supply ratio score of protein.

[0083] In some embodiments of the present application, in addition to considering the recipe score as the total energy value, fat, protein, and carbohydrate energy supply ratio score, the recipe score can also be considered as the weighted sum of the scores of different food types. For example, the score corresponding to the food type can be determined based on the energy supply ratio of fat, protein, and carbohydrates of different food types, and then the weight corresponding to the food type can be determined based on the food quality or total energy value corresponding to the food type, and then the weighted sum of the scores of various food types included in the recipe can be obtained to obtain the total score of the recipe.

[0084] In some embodiments of the present application, in order to recommend a recipe that better meets the actual needs of the target object, the computer can adjust the weight based on the personalized data of the target object. For example, when it is determined that the target object needs to lose weight, the weight corresponding to the total energy value can be appropriately increased.

[0085] In some embodiments of the present application, in order to allow the target object to have a more intuitive understanding of the second total energy value and the second energy supply ratio corresponding to the second recipe, the second total energy value and the second energy supply ratio corresponding to the second recipe can be displayed to the target object through the dietary triangle coordinate system. Specifically, a second recipe coordinate point corresponding to the second recipe is determined in the triangle coordinate system, wherein the three coordinates of the second recipe coordinate point respectively represent the second energy supply ratios corresponding to the fat, protein and carbohydrate in the second recipe; with the second recipe coordinate point as the center, a second recipe area corresponding to the second recipe is generated in the recipe triangle coordinate system, wherein the area of ​​the second recipe area is determined based on the second total energy value in the second recipe, and the relationship between the area and the second total energy value is positively correlated.

[0086] Step S408, determining and displaying a second recipe to the target object based on the second total energy value, the second energy supply ratio, and the first recipe.

[0087] In some embodiments of the present application, determining and displaying a second recipe to a target object based on a second total energy value, a second energy supply ratio, and a first recipe includes: determining a target food mass corresponding to each food type in the first recipe corresponding to the second total energy value and the second energy supply ratio; determining the second recipe based on each food type in the first recipe and the target food mass corresponding to each food type, wherein the food types included in the second recipe are the same as those in the first recipe.

[0088] In some embodiments of the present application, in order to facilitate the target subject to adjust his diet based on the above recipe, the calculated target food mass corresponding to each food type in the second recipe may be rounded.

[0089] In some embodiments of the present application, the computer may Fig.10 The interface shown shows the second recipe to the target object. Fig.10 As can be seen from the figure, the user can determine the food types of the second recipe and the food quality corresponding to each food type, as well as the total score of the second recipe, the scores of the sub-scoring items and the number of likes through this interface.

[0090] In some embodiments of the present application, when there is a target food mass corresponding to any food type that exceeds a preset food mass value range, determining and displaying a second recipe to a target object based on the second total energy value, the second energy supply ratio, and the first recipe includes: determining newly added food types, wherein the newly added food types are food types not included in the first recipe; determining the target food mass corresponding to each food type in the second recipe corresponding to the second total energy value and the second energy supply ratio, wherein the food types included in the second recipe include food types in the first recipe and newly added food types.

[0091] In some embodiments of the present application, when the first recipe input by the target object has obvious defects, the target mass corresponding to a certain food type in the calculated second recipe will obviously exceed the preset range, or no matter how it is adjusted, the nutritional parameters of the second recipe will always be significantly different from the nutritional standards. Fig.11 As shown, the computer prompts the target object to add food types and determines multiple candidate food types based on the keywords input by the target object. For example, when the keyword input by the target object is "sandwich", the computer retrieves food type information associated with sandwiches in the database and pushes it to the target object in the interactive interface.

[0092] In some embodiments of the present application, the computer may also determine a plurality of alternative new food categories for the user to choose from.

[0093] In some embodiments of the present application, in order to allow the target object to intuitively understand the nutritional parameters corresponding to each food type in the recipe, such as Figure 8 As shown, the nutritional standards, nutritional parameters corresponding to the recipes, and nutritional parameters corresponding to each food type in the recipes can be displayed to the target object in the same dietary triangle coordinate system. Figure 8 The thick solid line area corresponds to the nutritional standard, the thin solid line area corresponds to the nutritional parameter of the recipe, and each of the multiple dotted line areas corresponds to the nutritional parameter of a food type in the recipe.

[0094] Specifically, the method for determining the nutritional parameters corresponding to each food type in the recipe is as follows: after receiving the first recipe input by the target object, multiple food types corresponding to the first recipe can be determined; a first target food coordinate point corresponding to the first target food is determined in the triangular coordinate system, wherein the food type of the first target food is any one of the multiple food types, and the three coordinates of the first target food coordinate point respectively represent the energy supply proportions corresponding to the fat, protein and carbohydrate in the first target food; with the first target food coordinate point as the center, a first target food area corresponding to the first target food is generated in the recipe triangular coordinate system, wherein the area of ​​the first target food area is determined based on the total energy value of the first target food corresponding to the first target food, and the relationship between the area and the total energy value of the first target food is positively correlated; and, multiple food types corresponding to the second recipe are determined. food type; determining a second target food coordinate point corresponding to the second target food in the triangular coordinate system, wherein the food type of the second target food is any one of a plurality of food types, and the three coordinates of the second target food coordinate point respectively represent the energy supply proportions of fat, protein and carbohydrate in the second target food; taking the second target food coordinate point as the center, generating a second target food region corresponding to the second target food in the recipe triangular coordinate system, wherein the area of ​​the second target food region is determined based on the total energy value of the second target food corresponding to the second target food, and the relationship between the area and the total energy value of the second target food is positively correlated; displaying a plurality of first target food regions and a plurality of first target food coordinate points in the triangular coordinate system to the target object, and / or displaying a plurality of second target food regions and a plurality of second target food coordinate points in the triangular coordinate system to the target object.

[0095] In some embodiments of the present application, after the target object determines the second recipe through a computer, the target object can also share the second recipe with other users through the computer. The specific process is as follows: respond to the target object's operation instructions to determine the recipe sharing object; determine the nutritional standard corresponding to the recipe sharing object; adjust the second recipe according to the nutritional standard corresponding to the recipe sharing object to obtain a third recipe; and display the third recipe to the recipe sharing object.

[0096] The method comprises the following steps: obtaining physiological data of a target object, and determining a nutritional standard of the target object based on the physiological data, wherein the nutritional standard includes a standard total energy value of the target object's intake of each meal and a standard energy supply ratio corresponding to various nutrients, and the energy supply ratio corresponding to any one of the various nutrients is a ratio of the energy obtained by the target object from any one of the nutrients to the energy obtained by the target object from all the nutrients; receiving a first recipe input by the target object, and determining a first nutritional parameter corresponding to the first recipe, wherein the first nutritional parameter includes a first total energy value corresponding to the first recipe and a first energy supply ratio corresponding to various nutrients; comparing the first nutritional parameter with the nutritional standard, and adjusting the first recipe based on the comparison result. Adjustments are made to obtain a second recipe; the second recipe and second nutritional parameters corresponding to the second recipe are displayed, wherein the second nutritional parameters include a second total energy value corresponding to the second recipe and second energy supply ratios corresponding to various nutrients. By determining the nutritional standard of the target object based on the physiological data of the target object, and the target object inputs the planned recipe by himself, the purpose of obtaining a recommended recipe based on the nutritional standard and the recipe input by the target object is achieved, thereby achieving the technical effect of recommending a recommended recipe with higher practical value to the target object, and further solving the technical problem that the recipe recommended to the target object is not practical because the actual situation of the target object cannot be comprehensively considered when recommending a recipe to the target object in the prior art.

[0097] In addition, the recipe recommendation method provided in this application can effectively help chronic patients manage their diet and gradually improve their physical health.

[0098] In some embodiments of the present application, there is also provided a Fig.12The recipe recommendation device shown in the figure includes: a first acquisition module 120, which is used to acquire the physiological data of the target object, and determine the nutritional standard of the target object based on the physiological data, wherein the nutritional standard includes the standard total energy value of the target object's intake of each meal and the standard energy supply ratio corresponding to various nutrients; a second acquisition module 122, which is used to receive a first recipe input by the target object, and determine the first nutritional parameter corresponding to the first recipe, wherein the first nutritional parameter includes the first total energy value corresponding to the first recipe and the first energy supply ratio corresponding to various nutrients; a calculation module 124, which is used to compare the first nutritional parameter with the nutritional standard, and adjust the first recipe according to the comparison result to obtain a second recipe; a display module 126, which is used to display the second recipe, and the second nutritional parameter corresponding to the second recipe, wherein the second nutritional parameter includes the second total energy value corresponding to the second recipe and the second energy supply ratio corresponding to various nutrients.

[0099] Since the above-mentioned food recommendation device can be used to perform Figure 1 or Figure 4 The recipes shown in the recipes are recommended, so Figure 1 or Figure 4 The explanations and instructions for the recipe recommendation method shown are also applicable to this device, so they will not be repeated here.

[0100] In some embodiments of the present application, a non-volatile storage medium is also provided, the non-volatile storage medium includes a stored program, and when the program is running, the device where the non-volatile storage medium is located is controlled to execute the following recipe recommendation method: obtaining physiological data of the target object, and determining the nutritional standard of the target object based on the physiological data, wherein the nutritional standard includes the standard total energy value of the target object's intake of each meal and the standard energy supply ratio corresponding to various nutrients, and the energy supply ratio corresponding to any one of the various nutrients is the ratio of the energy obtained by the target object from any one of the nutrients to the energy obtained by the target object from all the nutrients; receiving a first recipe input by the target object, and determining a first nutritional parameter corresponding to the first recipe, wherein the first nutritional parameter includes a first total energy value corresponding to the first recipe and a first energy supply ratio corresponding to various nutrients; comparing the first nutritional parameter with the nutritional standard, and adjusting the first recipe based on the comparison result to obtain a second recipe; displaying the second recipe, and the second nutritional parameter corresponding to the second recipe, wherein the second nutritional parameter includes a second total energy value corresponding to the second recipe and a second energy supply ratio corresponding to various nutrients.

[0101] In some embodiments of the present application, a processor is also provided, and the processor is used to run a program, wherein the following recipe recommendation method is executed when the program is running: obtaining physiological data of the target object, and determining the nutritional standard of the target object based on the physiological data, wherein the nutritional standard includes the standard total energy value of the target object's intake of each meal and the standard energy supply ratio corresponding to various nutrients, and the energy supply ratio corresponding to any one of the various nutrients is the ratio of the energy obtained by the target object from any one of the nutrients to the energy obtained by the target object from all the nutrients; receiving a first recipe input by the target object, and determining a first nutritional parameter corresponding to the first recipe, wherein the first nutritional parameter includes a first total energy value corresponding to the first recipe and a first energy supply ratio corresponding to various nutrients; comparing the first nutritional parameter with the nutritional standard, and adjusting the first recipe based on the comparison result to obtain a second recipe; displaying the second recipe, and the second nutritional parameter corresponding to the second recipe, wherein the second nutritional parameter includes a second total energy value corresponding to the second recipe and a second energy supply ratio corresponding to various nutrients.

[0102] The serial numbers of the above embodiments of the present invention are only for description and do not represent the advantages or disadvantages of the embodiments.

[0103] In the above embodiments of the present invention, the description of each embodiment has its own emphasis. For parts that are not described in detail in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.

[0104] In the several embodiments provided in this application, it should be understood that the disclosed technical content can be implemented in other ways. Among them, the device embodiments described above are only schematic. For example, the division of the units can be a logical function division. There may be other division methods in actual implementation. For example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed can be through some interfaces, indirect coupling or communication connection of units or modules, which can be electrical or other forms.

[0105] The units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed on multiple units. Some or all of the units may be selected according to actual needs to achieve the purpose of the present embodiment.

[0106] In addition, each functional unit in each embodiment of the present invention may be integrated into one processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit. The above-mentioned integrated unit may be implemented in the form of hardware or in the form of software functional units.

[0107] If the integrated unit is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a computer-readable non-volatile storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or all or part of the technical solution can be embodied in the form of a software product, and the computer software product is stored in a non-volatile storage medium, including a number of instructions for a computer device (which can be a personal computer, server, network server or network device, etc.) to perform all or part of the steps of the method described in each embodiment of the present invention. The aforementioned non-volatile storage medium includes: U disk, read-only memory (ROM, Read-Only Memory), random access memory (RAM, Random Access Memory), mobile hard disk, disk, cloud storage or optical disk and other media that can store program codes.

[0108] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A recipe recommendation method, characterized in that: include: Acquiring physiological data of the target subject, and determining the nutritional standard of the target subject based on the physiological data, wherein the nutritional standard includes the standard total energy value of the target subject's intake of each meal and the standard energy supply ratio corresponding to various nutrients, and the energy supply ratio corresponding to any one of the various nutrients is the ratio of the energy obtained by the target subject from the any one nutrient to the energy obtained by the target subject from all nutrients; receiving a first recipe input by the target subject, and determining a first nutritional parameter corresponding to the first recipe, wherein the first nutritional parameter includes a first total energy value corresponding to the first recipe and first energy supply ratios corresponding to various nutritional components; Comparing the first nutritional parameter with the nutritional standard, and adjusting the first recipe according to the comparison result to obtain a second recipe, wherein the comparison result includes a difference between the first total energy value and the standard total energy value, and a difference between a first energy supply ratio and a standard energy supply ratio corresponding to each of the first nutritional component, the second nutritional component, and the third nutritional component; The first recipe is adjusted according to the comparison result to obtain a second recipe comprising: Determine the first food coordinate point corresponding to each food type in the first recipe in the recipe triangle coordinate system, wherein the three coordinate axes in the recipe triangle coordinate system respectively represent the energy supply ratios of the first nutrient component, the second nutrient component and the third nutrient component, and the three coordinates of the first food coordinate point respectively represent the first energy supply ratios corresponding to the first nutrient component, the second nutrient component and the third nutrient component in the first food; Taking the first food coordinate point as the center, generating a first food region corresponding to the first food type of the first recipe in the recipe triangular coordinate system, wherein the area of ​​the first food region is determined based on the total energy value of the first food corresponding to the first food type, and the relationship between the area and the total energy value of the first food type is positively correlated; adjusting the food quality corresponding to each of the first food types according to the comparison result; adjusting the first food areas corresponding to the first food types in the recipe triangular coordinate system according to the adjusted food masses corresponding to the first food types; Based on the adjusted first food areas corresponding to each of the first food types, determine a second recipe coordinate point of the second recipe in the recipe triangular coordinate system and a second recipe area centered on the second recipe coordinate point, wherein the three coordinates of the second recipe coordinate point in the recipe triangular coordinate system respectively represent the second energy supply ratios corresponding to the first nutrient component, the second nutrient component and the third nutrient component in the second recipe, and the area of ​​the second recipe area is used to determine the second total energy value corresponding to the second recipe; The second recipe is determined based on the second recipe coordinate point, the second recipe area and each of the first food types, wherein the food types in the second recipe include each of the first food types, and the difference between the second total energy value corresponding to the second recipe and the standard total energy value is less than a first preset threshold, and the difference between the second energy supply ratio and the standard energy supply ratio corresponding to the first nutrient component, the second nutrient component and the third nutrient component of the second recipe is less than a second preset threshold; The second recipe and the second nutritional parameters corresponding to the second recipe are displayed, wherein the second nutritional parameters include the second total energy value corresponding to the second recipe and the second energy supply ratios corresponding to various nutritional components.

2. The recipe recommendation method according to claim 1, characterized in that: Receiving a first recipe input by the target object and determining a first nutritional parameter corresponding to the first recipe includes: Determine all food types in the first recipe, and standard values ​​of nutrients corresponding to each food type in the all food types, wherein the standard values ​​of nutrients are the masses of various nutrients ingested by the target subject when ingesting a unit mass of food corresponding to each food type; Determining the food mass corresponding to each food type in the first recipe; Determining the quality of various nutrients corresponding to the first recipe according to the quantity corresponding to each food type and the standard value of the nutrients corresponding to each food type; Determining the energy provided by the various nutrients in the first recipe according to the masses of the various nutrients and the energy provided by the various nutrients per unit mass; The first total energy value corresponding to the first recipe and the first energy supply ratios corresponding to the various nutrients in the first recipe are determined based on the energy provided by the various nutrients in the first recipe.

3. The recipe recommendation method according to claim 2, characterized in that: Comparing the first nutritional parameter with the nutritional standard, and adjusting the first recipe according to the comparison result to obtain a second recipe comprising: Based on the comparison result, the food mass corresponding to each food type in the first recipe is adjusted to obtain the second recipe, wherein the difference between the second total energy value corresponding to the second recipe and the standard total energy value is less than a first preset threshold, and the difference between the second energy supply ratio corresponding to various nutrients in the second recipe and the standard energy supply ratio is less than a second preset threshold.

4. The recipe recommendation method according to claim 3, characterized in that: When the target food mass corresponding to any food type exceeds the preset food mass value range, the first recipe is adjusted according to the comparison result to obtain the second recipe including: Determine a newly added food type, wherein the newly added food type is a food type not included in the first recipe; Determine the food mass corresponding to each food type in the second recipe corresponding to the second total energy value and the second energy supply ratio, when the difference between the second total energy value corresponding to the second recipe and the standard total energy value is less than a first preset threshold, and the difference between the second energy supply ratio corresponding to various nutrients in the second recipe and the standard energy supply ratio is less than a second preset threshold, wherein the food types included in the second recipe include the food types in the first recipe and the newly added food types.

5. The recipe recommendation method according to any one of claims 2 to 4, characterized in that: The food type is a recipe type or an ingredient type.

6. The recipe recommendation method according to claim 1, characterized in that: Acquiring physiological data of the target object and determining the nutritional standard of the target object according to the physiological data includes: A target diet plan of a target subject is obtained, and the nutritional standard is adjusted according to the target diet plan.

7. The recipe recommendation method according to claim 1, characterized in that: The various nutrients include a first nutrient, a second nutrient, and a third nutrient. Acquiring physiological data of the target object and determining the nutritional standard of the target object based on the physiological data include: Establishing a recipe triangular coordinate system, wherein the sum of three coordinate values ​​corresponding to any point in the triangular coordinate system is one hundred percent; In the recipe triangle coordinate system, determining a nutrition standard coordinate point corresponding to the nutrition standard, wherein three coordinates of the nutrition standard coordinate point respectively represent the standard energy supply ratios corresponding to the first nutrition component, the second nutrition component and the third nutrition component; With the nutrition standard coordinate point as the center, a nutrition standard area corresponding to the nutrition standard is generated in the recipe triangle coordinate system, wherein the area of ​​the nutrition standard area is determined based on the standard total energy value in the nutrition standard, and the relationship between the area and the standard total energy value is positively correlated; the recipe triangle coordinate system, the nutrition standard area and the nutrition standard coordinate point are displayed.

8. The recipe recommendation method according to claim 7, characterized in that: After establishing the recipe triangle coordinate system, the method further includes: After receiving the first recipe input by the target object, determining a first recipe coordinate point corresponding to the first recipe in the triangular coordinate system, wherein three coordinates of the first recipe coordinate point respectively represent the first energy supply ratios corresponding to the first nutrient component, the second nutrient component and the third nutrient component in the first recipe; With the first recipe coordinate point as the center, a first recipe region corresponding to the first recipe is generated in the recipe triangular coordinate system, wherein the area of ​​the first recipe region is determined based on the first total energy value in the first recipe, and the relationship between the area and the first total energy value is positively correlated.

9. The recipe recommendation method according to claim 1, characterized in that: After determining and presenting the second recipe to the target object, the recipe recommendation method further includes: In response to the operation instruction of the target object, determine the recipe sharing object; Determine the nutritional standard corresponding to the recipe sharing object; According to the nutritional standard corresponding to the object of sharing the recipe, the second recipe is adjusted to obtain a third recipe; The third recipe is displayed to the recipe sharing object.

10. A recipe triangular coordinate system establishment method, characterized in that: include: Determine three vertices of the recipe triangular coordinate system, wherein the three vertices represent a first nutrient component, a second nutrient component, and a third nutrient component, respectively; Connect any two of the three vertices respectively, and use the line between the any two vertices as three coordinate axes in the recipe triangle coordinate system, and the three coordinate axes are used to determine the energy supply ratio of the first nutrient component, the second nutrient component and the third nutrient component corresponding to any coordinate in the recipe triangle coordinate system; Acquiring physiological data of the target subject, and determining the nutritional standard of the target subject based on the physiological data, wherein the nutritional standard includes the standard total energy value of the target subject's intake of each meal and the standard energy supply ratio corresponding to various nutrients, and the energy supply ratio corresponding to any one of the various nutrients is the ratio of the energy obtained by the target subject from the any one nutrient to the energy obtained by the target subject from all nutrients; receiving a first recipe input by the target subject, and determining a first nutritional parameter corresponding to the first recipe, wherein the first nutritional parameter includes a first total energy value corresponding to the first recipe and first energy supply ratios corresponding to various nutritional components; Comparing the first nutritional parameter with the nutritional standard, and adjusting the first recipe according to the comparison result to obtain a second recipe, wherein the comparison result includes a difference between the first total energy value and the standard total energy value, and a difference between a first energy supply ratio and a standard energy supply ratio corresponding to each of the first nutritional component, the second nutritional component, and the third nutritional component; The first recipe is adjusted according to the comparison result to obtain a second recipe comprising: Determine, in the recipe triangular coordinate system, a first food coordinate point corresponding to each food type in the first recipe; Taking the first food coordinate point as the center, generating a first food region corresponding to the first food type of the first recipe in the recipe triangular coordinate system, wherein the area of ​​the first food region is determined based on the total energy value of the first food corresponding to the first food type, and the relationship between the area and the total energy value of the first food type is positively correlated; adjusting the food quality corresponding to each of the first food types according to the comparison result; adjusting the first food areas corresponding to the first food types in the recipe triangular coordinate system according to the adjusted food masses corresponding to the first food types; Based on the adjusted first food areas corresponding to each of the first food types, determine a second recipe coordinate point of the second recipe in the recipe triangular coordinate system and a second recipe area centered on the second recipe coordinate point, wherein the three coordinates of the second recipe coordinate point in the recipe triangular coordinate system respectively represent the second energy supply ratios corresponding to the first nutrient component, the second nutrient component and the third nutrient component in the second recipe, and the area of ​​the second recipe area is used to determine the second total energy value corresponding to the second recipe; The second recipe is determined based on the second recipe coordinate points, the second recipe area and each of the first food types, wherein the food types in the second recipe include each of the first food types, and the difference between the second total energy value corresponding to the second recipe and the standard total energy value is less than a first preset threshold, and the difference between the second energy supply ratio and the standard energy supply ratio corresponding to the first nutrient component, the second nutrient component and the third nutrient component of the second recipe is less than a second preset threshold.

11. A recipe recommendation device, characterized in that: include: A first acquisition module is used to acquire physiological data of the target object and determine the nutritional standard of the target object based on the physiological data, wherein the nutritional standard includes the standard total energy value of each meal intake of the target object and the standard energy supply ratio corresponding to various nutrients; A second acquisition module is used to receive a first recipe input by the target object, and determine a first nutritional parameter corresponding to the first recipe, wherein the first nutritional parameter includes a first total energy value corresponding to the first recipe and a first energy supply ratio corresponding to various nutritional components; a calculation module, configured to compare the first nutritional parameter with the nutritional standard, and adjust the first recipe according to the comparison result to obtain a second recipe, wherein the comparison result includes a difference between the first total energy value and the standard total energy value, and a difference between a first energy supply ratio and a standard energy supply ratio corresponding to each of the first nutritional component, the second nutritional component and the third nutritional component; The first recipe is adjusted according to the comparison result to obtain a second recipe comprising: Determine the first food coordinate point corresponding to each food type in the first recipe in the recipe triangle coordinate system, wherein the three coordinate axes in the recipe triangle coordinate system respectively represent the energy supply ratios of the first nutrient component, the second nutrient component and the third nutrient component, and the three coordinates of the first food coordinate point respectively represent the first energy supply ratios corresponding to the first nutrient component, the second nutrient component and the third nutrient component in the first food; Taking the first food coordinate point as the center, generating a first food region corresponding to the first food type of the first recipe in the recipe triangular coordinate system, wherein the area of ​​the first food region is determined based on the total energy value of the first food corresponding to the first food type, and the relationship between the area and the total energy value of the first food type is positively correlated; adjusting the food quality corresponding to each of the first food types according to the comparison result; adjusting the first food areas corresponding to the first food types in the recipe triangular coordinate system according to the adjusted food masses corresponding to the first food types; Based on the adjusted first food areas corresponding to each of the first food types, determine a second recipe coordinate point of the second recipe in the recipe triangular coordinate system and a second recipe area centered on the second recipe coordinate point, wherein the three coordinates of the second recipe coordinate point in the recipe triangular coordinate system respectively represent the second energy supply ratios corresponding to the first nutrient component, the second nutrient component and the third nutrient component in the second recipe, and the area of ​​the second recipe area is used to determine the second total energy value corresponding to the second recipe; The second recipe is determined based on the second recipe coordinate point, the second recipe area and each of the first food types, wherein the food types in the second recipe include each of the first food types, and the difference between the second total energy value corresponding to the second recipe and the standard total energy value is less than a first preset threshold, and the difference between the second energy supply ratio and the standard energy supply ratio corresponding to the first nutrient component, the second nutrient component and the third nutrient component of the second recipe is less than a second preset threshold; A display module is used to display the second recipe and the second nutritional parameters corresponding to the second recipe, wherein the second nutritional parameters include the second total energy value corresponding to the second recipe and the second energy supply ratios corresponding to various nutritional components.

12. A non-volatile storage medium, characterized in that: The non-volatile storage medium includes a stored program, wherein when the program is executed, the device where the non-volatile storage medium is located is controlled to execute the recipe recommendation method described in any one of claims 1 to 9.

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