Methods and systems for constructing food nutrition databases and methods and systems for meal recommendation

Abstract

This specification provides a method and system for constructing a food nutrition database, and a method and system for recommending meals. The method for constructing a food nutrition database includes: acquiring simulated nutritional needs and standards; determining nutritional requirement scenarios based on simulated nutritional needs and meal types; determining the nutritional results of food combinations for each meal type; determining nutritional achievement standards; and determining the friendliness of the food ingredients. The meal recommendation method includes: acquiring the user's nutritional requirement combination and target meal type; determining at least one nutritional requirement sub-scenario; determining the preferred food ingredients and their friendliness based on the food nutrition database for the nutritional requirement sub-scenario; and determining recommended food ingredients corresponding to the user's nutritional requirement combination and meal type based on the preferred food ingredients and their friendliness.

Description

Technical Field

[0001] This manual relates to the fields of nutrition and information technology, and in particular to methods and systems for constructing food nutrition databases and methods and systems for meal recommendation. Background Technology

[0002] With the increasing demand for health management, the importance of nutrition recommendation systems in the field of smart health is becoming increasingly prominent. Existing meal recommendation systems typically assess nutrient intake through post-event analysis. This method usually involves calculating the nutrient content of a meal based on the user's physical characteristics, disease information, and selected dishes or ingredients, comparing it to the recommended daily intake (RDI) to determine its suitability. However, this method suffers from significant lag, failing to provide timely and accurate advice before the user's decision-making process. This leads to untimely and inaccurate nutrient intake assessments, and it cannot recommend suitable meal combinations based on the user's current nutritional needs and available food resources. Furthermore, existing meal recommendation systems are one-sided in their nutrient considerations, primarily focusing on macronutrient intake while neglecting the crucial role of micronutrients in health management. This can lead to nutritional imbalances and long-term health risks. Simultaneously, the algorithmic models of existing meal recommendation systems are relatively simple, struggling to handle the complex and diverse physical characteristics, nutritional needs, and real-time changes in food selection environments. They lack the ability to dynamically optimize for multiple variables, resulting in inaccurate recommendations that fail to meet the customized needs of different individuals.

[0003] While some existing technologies can improve recommendation accuracy by introducing more complex algorithms to optimize recommendation logic, they still rely on user-provided data and cannot obtain real-time information on users' nutritional needs and food selection environments. Furthermore, existing technologies are inadequate when users have multiple nutritional needs simultaneously. Current meal recommendation systems cannot accurately recommend ingredients and combinations when users have multiple nutritional requirements, preventing users from adjusting their meals promptly based on system recommendations. Additionally, the lack of mechanisms to handle conflicts between ingredients for different nutritional needs affects the system's accuracy and reliability.

[0004] Therefore, there is an urgent need for methods and systems for constructing food nutrition databases and for meal recommendation methods and systems, in order to achieve real-time, accurate, and comprehensive nutrition recommendations, thereby improving the effectiveness and experience of users' health management. Summary of the Invention

[0005] This specification provides one or more embodiments of a method for constructing a food nutrition database. The method includes: obtaining simulated nutritional requirements; obtaining at least one nutritional standard; determining at least one nutritional requirement scenario based on the simulated nutritional requirements and at least one meal type; for each nutritional requirement scenario, determining the nutritional result of at least one food combination corresponding to each meal type; determining the nutritional compliance standard for the nutritional requirement scenario based on the at least one nutritional standard; determining the compliance result of the nutritional requirement scenario based on the nutritional result and the nutritional compliance standard; and determining the affinity of the food for the nutritional requirement scenario based on the occurrence rate of the food in the compliance result of the nutritional requirement scenario.

[0006] This specification provides one or more embodiments of a meal recommendation method based on a food nutrition database. The method includes: obtaining a user's nutritional requirement combination and target meal type; determining at least one nutritional requirement sub-scenario based on the nutritional requirement combination and the target meal type; for each of the at least one nutritional requirement sub-scenario, determining the preferred food and the friendliness of the preferred food based on the food nutrition database; and determining recommended food corresponding to the user's nutritional requirement combination and the target meal type based on the preferred food and the friendliness of the preferred food.

[0007] This specification provides a food nutrition database construction system according to one or more embodiments. The system includes: a first acquisition module for acquiring simulated nutritional requirements; a first standard determination module for acquiring at least one nutritional standard; a first scenario determination module for determining at least one nutritional requirement scenario based on the simulated nutritional standard and at least one meal type; a first result determination module for determining the nutritional result of at least one food combination corresponding to each of the at least one meal type for each nutritional requirement scenario; a second standard determination module for determining the nutritional compliance standard of the nutritional requirement scenario based on the at least one nutritional standard; a second result determination module for determining the compliance result of the nutritional requirement scenario based on the nutritional result and the nutritional compliance standard; and a first friendliness determination module for determining the friendliness of the food to the nutritional requirement scenario based on the occurrence rate of the food in the compliance result of the nutritional requirement scenario.

[0008] This specification provides one or more embodiments of a meal recommendation system based on a food nutrition database. The system includes: a second acquisition module for acquiring a user's nutritional requirement combination and target meal type; a second scenario determination module for determining at least one nutritional requirement sub-scenario based on the nutritional requirement combination and the target meal type; a second friendliness determination module for determining, for each of the at least one nutritional requirement sub-scenario, a preferred food and a friendliness level of the preferred food based on the food nutrition database; and a recommendation module for determining recommended food corresponding to the user's nutritional requirement combination and target meal type based on the preferred food and the friendliness level of the preferred food. Attached Figure Description

[0009] This specification will be further described by way of exemplary embodiments, which will be described in detail with reference to the accompanying drawings. These embodiments are not limiting; in these embodiments, the same reference numerals denote the same structures, wherein:

[0010] Figure 1 This is an exemplary structural diagram of a database construction system according to some embodiments of this specification;

[0011] Figure 2 This is an exemplary structural diagram of a meal recommendation system according to some embodiments of this specification;

[0012] Figure 3 This is an exemplary flowchart of a method for constructing a food nutrition database according to some embodiments of this specification;

[0013] Figure 4 This is an exemplary flowchart of a meal recommendation method according to some embodiments of this specification;

[0014] Figure 5 This is an exemplary schematic diagram illustrating the determination of recommended ingredients according to some embodiments of this specification. Detailed Implementation

[0015] To more clearly illustrate the technical solutions of the embodiments in this specification, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are merely some examples or embodiments of this specification. For those skilled in the art, these drawings can be applied to other similar scenarios without creative effort. Unless obvious from the context or otherwise specified, the same reference numerals in the drawings represent the same structures or operations.

[0016] It should be understood that the terms “system,” “device,” “unit,” and / or “module” used herein are one way to distinguish different components, elements, parts, sections, or assemblies at different levels. However, if other terms can achieve the same purpose, they may be replaced by other expressions.

[0017] As indicated in this specification and claims, unless the context clearly indicates otherwise, the words "a," "an," "an," and / or "the" do not specifically refer to the singular and may also include the plural. Generally speaking, the terms "comprising" and "including" only indicate the inclusion of expressly identified steps and elements, which do not constitute an exclusive list, and the method or apparatus may also include other steps or elements.

[0018] Flowcharts are used in this specification to illustrate the operations performed by the system according to embodiments of this specification. It should be understood that the preceding or following operations are not necessarily performed in exact order. Instead, the steps can be processed in reverse order or simultaneously. Furthermore, other operations can be added to these processes, or one or more steps can be removed from them.

[0019] Figure 1 This is an exemplary structural diagram of a database construction system according to some embodiments of this specification.

[0020] In some embodiments, such as Figure 1 As shown, the database construction system 100 may include a first acquisition module 110, a first standard determination module 120, a first scenario determination module 130, a first result determination module 140, a second standard determination module 150, a second result determination module 160, and a first friendliness determination module 170.

[0021] In some embodiments, the first acquisition module 110 can be configured to acquire simulated nutritional requirements.

[0022] In some embodiments, the first criterion determination module 120 may be configured to obtain at least one nutritional criterion.

[0023] In some embodiments, the first scenario determination module 130 may be configured to determine at least one nutritional requirement scenario based on simulated nutritional requirements and at least one meal type.

[0024] In some embodiments, the first scenario determination module 130 may be further configured to obtain the priority of at least one second requirement and store it in the food nutrition database.

[0025] In some embodiments, the first result determination module 140 may be configured to determine the nutritional result of at least one combination of ingredients corresponding to each of at least one meal type for each of at least one nutritional requirement scenario.

[0026] In some embodiments, the second standard determination module 150 can be configured to determine the nutritional compliance standard for a nutritional requirement scenario based on at least one nutritional standard.

[0027] In some embodiments, the second result determination module 160 may be configured to determine the compliance result of the nutritional requirement scenario based on the nutritional results and nutritional compliance standards.

[0028] In some embodiments, the first friendliness determination module 170 can be configured to determine the friendliness of an ingredient to a nutritional requirement scenario based on the occurrence rate of the ingredient in the achievement results of the nutritional requirement scenario.

[0029] In some embodiments, the first friendliness determination module 170 may be further configured to obtain the occurrence rate of the food ingredient in the achievement results of the nutritional requirement scenario; obtain the nutritional correction coefficient of the food ingredient; and determine the friendliness of the food ingredient to the nutritional requirement scenario based on the occurrence rate and the nutritional correction coefficient.

[0030] In some embodiments, the first friendliness determination module 170 may be further configured to, for a standard quality of food, determine a first correction coefficient based on the nutrient content of the food and the nutrient requirement of the nutritional demand scenario; determine a second correction coefficient based on the nutrient density of the food; and determine a nutrient correction coefficient based on the first correction coefficient and the second correction coefficient.

[0031] It should be noted that the above description of the database construction system and its modules is for convenience only and should not be construed as limiting this specification to the scope of the illustrated embodiments. It is understood that those skilled in the art, after understanding the principles of the system, may arbitrarily combine the various modules or construct subsystems connected to other modules without departing from these principles. In some embodiments, Figure 1 The first acquisition module 110, the first standard determination module 120, the first scenario determination module 130, the first result determination module 140, the second standard determination module 150, the second result determination module 160, and the first friendliness determination module 170 disclosed herein can be different modules within a single system, or a single module can implement the functions of two or more of the aforementioned modules. For example, the modules can share a single storage module, or each module can have its own separate storage module. Such variations are all within the scope of protection of this specification.

[0032] Figure 2This is an exemplary structural diagram of a meal recommendation system according to some embodiments of this specification.

[0033] In some embodiments, such as Figure 2 As shown, the meal recommendation system 200 may include a second acquisition module 210, a second scene determination module 220, a second friendliness determination module 230, and a recommendation module 240.

[0034] In some embodiments, the second acquisition and determination module 210 can be configured to acquire the user's nutritional needs combination and target meal type.

[0035] In some embodiments, the second scenario determination module 220 can be configured to determine at least one nutritional requirement sub-scenario based on the nutritional requirement combination and the target meal type.

[0036] In some embodiments, the second friendliness determination module 230 may be configured to determine the preferred ingredients and the friendliness of the preferred ingredients for each of the at least one nutritional requirement sub-scenarios, based on a food nutrition database.

[0037] In some embodiments, the second friendliness determination module 230 may be further configured to determine a nutritional requirement scenario that is the same as the nutritional requirement sub-scenario based on a food nutrition database; and to determine a priority food based on the friendliness and friendliness threshold of at least one food in the nutritional requirement scenario.

[0038] In some embodiments, the recommendation module 240 can be configured to determine the user's nutritional needs combination and recommended ingredients corresponding to the target meal type based on preferred ingredients and the friendliness of the preferred ingredients.

[0039] In some embodiments, the recommendation module 240 may be further configured to obtain the overall friendliness of priority ingredients in the nutritional requirement sub-scenario; and to determine recommended ingredients based on the overall friendliness.

[0040] In some embodiments, the recommendation module 240 may be further configured to, for each of at least one second requirement, obtain the food exclusions for the second requirement; determine candidate food ingredients based on the priority of the second requirement and the food exclusions; and determine recommended food ingredients based on the candidate preferred food ingredients.

[0041] It should be noted that the above description of the meal recommendation system and its modules is for convenience only and should not be construed as limiting this specification to the scope of the illustrated embodiments. It is understood that those skilled in the art, after understanding the principles of the system, may arbitrarily combine the various modules or construct subsystems connected to other modules without departing from these principles. In some embodiments, Figure 2The second acquisition module 210, the second scene determination module 220, the second friendliness determination module 230, and the recommendation module 240 disclosed herein can be different modules within a single system, or a single module can implement the functions of two or more of the aforementioned modules. For example, the modules can share a single storage module, or each module can have its own separate storage module. Such variations are all within the scope of protection of this specification.

[0042] Figure 3 This is an exemplary flowchart of a method for constructing a food nutrition database according to some embodiments of this specification. In some embodiments, process 300 is executed by a processor. Process 300 includes steps 310-370.

[0043] Step 310: Obtain simulated nutritional requirements.

[0044] Simulated nutritional requirements refer to the simulated nutritional needs of a user. For example, simulated nutritional requirements may include the types and amounts of nutrients required by the user. Nutrient type refers to the type of nutrient. Nutrient refers to the nutritional components contained in food. In some embodiments, nutrient types may include macronutrients and micronutrients. Macronutrients may include proteins, carbohydrates, fats, etc. Micronutrients may include vitamins, minerals, etc.

[0045] Users refer to individuals who utilize the meal recommendation system. Users can include everyday users, technical personnel, and others.

[0046] In some embodiments, simulated nutritional requirements may be preset by the processor or by a technician based on experience.

[0047] Step 320: Obtain at least one nutritional standard.

[0048] Nutritional standards refer to the types and ranges of nutrients that users need to consume. At least one nutritional standard can include nutritional standards corresponding to users of different genders, ages, health conditions (such as diseases, allergies), and physical characteristics (such as height, weight, body fat percentage, etc.).

[0049] For example, the nutritional standard for a 35-year-old man who is 178 cm tall and weighs 90 kg can be 36-51g of protein, 114-165g of carbohydrates, and 23-39g of fat per meal.

[0050] In some embodiments, nutritional standards can be preset by the processor or by technicians based on experience. For example, technicians can determine nutritional standards for users of different genders, ages, health conditions (such as diseases, allergies), and physical characteristics (such as height, weight, body fat percentage) based on the Chinese Dietary Reference Intakes (DRIs).

[0051] Step 330: Based on simulated nutritional needs and at least one meal type, determine at least one nutritional need scenario.

[0052] Meal type refers to the combination structure of a meal. In some embodiments, a meal type may include at least one meat-based meal type and at least one vegetarian meal type. A meat-based meal type refers to a meal type that is primarily meat-based. For example, a meat-based meal type may include two meat dishes and one vegetable dish, or three meat dishes and one vegetable dish. A vegetarian meal type refers to a meal type that is primarily vegetable-based. For example, a vegetarian meal type may include two vegetable dishes and one meat dish, or three vegetable dishes and one meat dish.

[0053] In some embodiments, the meal type may be determined by the processor based on a default preset.

[0054] Nutritional needs scenarios refer to users' personalized needs. For example, nutritional needs scenarios can include weight loss, muscle gain, blood sugar management, vision support, and kidney disease management. Specifically, the foods corresponding to the nutritional needs scenario of weight loss can be low-energy, high-protein foods; the foods corresponding to the nutritional needs scenario of muscle gain can be high-protein, moderate-energy foods; and the foods corresponding to the nutritional needs scenario of blood sugar management can be low-glycemic index foods, etc.

[0055] In some embodiments, the processor can determine at least one nutritional requirement scenario by permuting and combining simulated nutritional requirements and at least one type of meal.

[0056] For example, the processor can arrange and combine simulated nutritional needs 1, simulated nutritional needs 2, meal type 1, and meal type 2 to determine nutritional needs scenario 1 (simulated nutritional needs 1, meal type 1), nutritional needs scenario 2 (simulated nutritional needs 1, meal type 2), nutritional needs scenario 3 (simulated nutritional needs 2, meal type 1), and nutritional needs scenario 4 (simulated nutritional needs 2, meal type 2).

[0057] In some embodiments, the simulated nutritional requirements include a first requirement and at least one second requirement. The processor can acquire the priority of at least one second requirement and store it in the food nutrition database.

[0058] The primary need refers to a user's basic nutritional needs. In some embodiments, the primary need may include the nutritional needs for maintaining the user's basic health. For example, a user's basic needs may be nutritional requirements arising from gender, age, height, and weight.

[0059] In some embodiments, the processor may determine the first requirement based on user characteristics. User characteristics may include the user's gender, age, height, weight, etc.

[0060] For example, the processor can determine a first requirement based on user vital signs by querying a first preset table. The first preset table may include the relationship between user vital signs and the first requirement. In some embodiments, the first preset table may be preset by the processor.

[0061] The second demand refers to the user's personalized nutritional needs. For example, personalized nutritional needs may include weight loss, muscle gain, and kidney disease management.

[0062] In some embodiments, a nutritional requirement scenario can correspond to a second requirement. For example, nutritional requirement scenario 1 can be represented as (first requirement 1, second requirement 1, meal type 1).

[0063] Priority refers to the order in which secondary needs are given priority. Priority can be represented by a numerical value. The smaller the value, the higher the priority. Secondary needs with higher priority will be prioritized and merged into the nutritional needs scenario.

[0064] In some embodiments, the priority of the second need can be preset by the processor. For example, the processor can determine the urgency of the user's nutritional needs based on the user's health goals and medical advice (e.g., weight loss and muscle gain are low urgency, while blood sugar management and kidney disease management are high urgency), and determine the priority of the user's second need based on the urgency of the nutritional needs (e.g., high urgency corresponds to high priority, and low urgency corresponds to low priority).

[0065] In some embodiments of this specification, by considering the priority of the second requirements, the system can generate nutritional needs that are more in line with the user's needs. When multiple second requirements conflict, the priority of the second requirements can effectively balance the order of priority of the second requirements, making flexible recommendations and improving the user experience.

[0066] Step 340: For each nutritional requirement scenario in at least one nutritional requirement scenario, determine the nutritional outcome of at least one combination of ingredients corresponding to each meal type in at least one meal type.

[0067] A food combination refers to the combination of ingredients that make up a meal. In some embodiments, a food combination may include the types of ingredients, the amount of ingredients, etc. For example, a food combination may be 100g of chicken breast, 200g of broccoli, and 250g of rice.

[0068] In some embodiments, the ingredient combination may be determined by the processor based on default settings.

[0069] Nutritional outcome refers to the types and amounts of nutrients provided by a combination of ingredients.

[0070] In some embodiments, the processor can determine the nutritional outcome of at least one ingredient based on at least one ingredient combination corresponding to each of at least one meal type by querying a second preset table, and determine the nutritional outcome of at least one ingredient combination based on the nutritional outcome of the at least one ingredient. The nutritional outcome of an ingredient refers to the type and amount of nutrients provided by a single ingredient. The second preset table may include the relationship between ingredients and their nutritional outcomes. In some embodiments, the second preset table may be configured by the processor based on default settings.

[0071] Step 350: Based on at least one nutritional standard, determine the nutritional compliance standards for the nutritional needs scenario.

[0072] Nutritional standards refer to the minimum nutritional requirements that users need in a given nutritional situation.

[0073] In some embodiments, the processor can determine the nutritional compliance standards for a nutritional requirement scenario in multiple ways based on at least one nutritional standard.

[0074] For example, the processor can determine the intersection of at least one nutritional standard and the simulated nutritional requirements corresponding to the nutritional requirement scenario, and determine the minimum value of each nutrient range in the intersection as the nutritional compliance standard.

[0075] Step 360: Based on the nutritional outcomes and nutritional achievement standards, determine the achievement results for the nutritional needs scenario.

[0076] Achieving the target result refers to a combination of ingredients that meets the nutritional standards.

[0077] In some embodiments, for each of at least one nutritional requirement scenario, the processor may determine the combination of ingredients corresponding to a nutritional result that is greater than or equal to the nutritional compliance standard as the compliance result for that nutritional requirement scenario. The compliance result may include at least one.

[0078] Step 370: Determine the friendliness of the ingredients to the nutritional needs scenario based on the occurrence rate of the ingredients in the achievement results of the nutritional needs scenario.

[0079] In some embodiments, the occurrence rate can be the number of times the food ingredient appears in the results of meeting nutritional requirements in a given scenario.

[0080] In some embodiments, the processor can determine the occurrence rate of a food ingredient based on the number of times it appears in at least one achievement of a nutritional requirement scenario.

[0081] Friendliness refers to an indicator that represents the contribution of food ingredients to nutritional needs in a given context.

[0082] In some embodiments, the processor can determine the friendliness of an ingredient as the ratio between the appearance rate of the ingredient and the total number of qualified results.

[0083] In some embodiments, the processor may also obtain the occurrence rate of the food ingredient in the achievement results of nutritional requirement scenarios; obtain the nutritional correction coefficient of the food ingredient; and determine the friendliness of the food ingredient to the nutritional requirement scenarios based on the occurrence rate and the nutritional correction coefficient.

[0084] The nutritional correction factor is a factor used to correct for the nutrients contained in food.

[0085] The nutritional correction factor can reflect the nutritional value of food and avoid the situation where the food's nutritional value is inflated due to the high content of certain nutrients.

[0086] In some embodiments, the nutrient correction factor can be preset by the processor.

[0087] In some embodiments, for a standard quality of food, the processor can determine a first correction coefficient based on the nutrient content of the food and the nutrient requirements of the nutritional demand scenario; determine a second correction coefficient based on the nutrient density of the food; and determine a nutrient correction coefficient based on the first correction coefficient and the second correction coefficient.

[0088] Standard mass refers to mass used to standardize units. For example, standard mass can be 100g.

[0089] In some embodiments, the standard quality can be preset by the processor.

[0090] Nutrient content refers to the types and amounts of nutrients contained in food.

[0091] In some embodiments, the processor can determine the nutrient content of the ingredients at standard quality by querying a third preset table. The third preset table may include the relationship between the ingredients and their nutrient content at standard quality. In some embodiments, the third preset table may be provided by the processor based on a default preset.

[0092] Nutrient requirements refer to the amount and types of nutrients that a user needs under specific nutritional needs.

[0093] In some embodiments, the processor can determine the required nutrient amounts based on a nutritional requirement scenario by querying a fourth preset table. The fourth preset table may include the relationship between the nutritional requirement scenario and the required nutrient amounts. In some embodiments, the fourth preset table may be provided by the processor based on a default preset.

[0094] The first correction factor is a parameter that characterizes how well the nutrients in food match the simulated nutritional needs of users in a given nutritional requirement scenario.

[0095] In some embodiments, the processor can determine the compliance rate for each nutrient based on the nutrient content of the food and the nutrient requirements of the nutritional need scenario, and then perform a weighted summation of the compliance rates for all nutrients to determine a first correction coefficient. The compliance rate can be represented by the ratio between the content of each nutrient and its corresponding nutrient requirement. The weights for the weighted summation can be determined by the processor based on default presets.

[0096] For example, if the user is an 18-year-old male, the Dietary Reference Intakes (DRIs) indicate that the user needs to consume 30g of protein and 0.1g of vitamin C per day. If the protein content of eggplant at a standard weight (e.g., 100g) is 6g and the vitamin C content is 0.015g, then the protein compliance rate of eggplant is 20%, and the vitamin C compliance rate is 15%. If the nutritional weight of protein is 15% and the nutritional weight of vitamins is 10%, then the first correction factor can be expressed as: First Correction Factor = (Protein Compliance Rate × Protein Weight + Vitamin C Compliance Rate × Vitamin C Weight...) × 100, that is, First Correction Factor = (20% × 15% + 15% × 10%) × 100 = 4.5.

[0097] Nutrient density refers to the abundance of nutrients contained in food at a standard weight. Nutrient density can be expressed numerically. The higher the value, the greater the nutrient density of the food, and the richer it is in nutrients.

[0098] In some embodiments, the processor can determine standard nutrient content values ​​based on the nutrient content of the food, and determine the nutrient density of the food based on the standard nutrient content values. Standard nutrient content refers to the content of each nutrient in the food under the same measurement dimension. For example, if 100g of chicken breast contains 23.6g of protein and 0.9mg of zinc, then the standard nutrient content corresponding to protein and zinc is 23.6g of protein and 0.0009g of zinc.

[0099] For example, for a standard weight (e.g., 100g) of chicken breast, its nutrients include protein, energy, vitamin B6, zinc, and saturated fatty acids. The nutrient content is: protein 23.6g, energy 165kcal, vitamin B6 0.64mg, zinc 0.9mg, saturated fatty acids 0.6g, etc. After the processor standardizes all nutrient contents, it obtains the standard nutrient content values: protein 0.236, energy 1.65, vitamin B6 0.0064, zinc 0.009, saturated fatty acids 0.006, etc.; and constructs a vector for the standard nutrient content values. The magnitude of the vector is determined as the nutrient density. .

[0100] The second correction factor refers to the parameter used to correct the nutritional density of food ingredients.

[0101] In some embodiments, the processor may determine the reciprocal of the nutrient density as a second correction coefficient based on the nutrient density of the food.

[0102] Continuing with the previous example, the second correction factor for chicken breast is: Second Correction Factor .

[0103] In some embodiments, the processor may use the product of the first correction factor and the second correction factor as the nutrient correction factor.

[0104] In some embodiments of this specification, the nutritional correction coefficient is determined by the first correction coefficient and the second correction coefficient. This can fully consider the degree of matching between the nutrient content and the user's needs, comprehensively evaluate the nutritional value of the ingredients, avoid misjudging high-energy and low-nutrient ingredients, and thus provide personalized and accurate recommendations for ingredients.

[0105] In some embodiments, the processor can determine friendliness based on the occurrence rate of ingredients, the total number of acceptable results, and the nutritional correction factor. For example, friendliness can be expressed by the following formula (1):

[0106]

[0107] Where F represents the friendliness of the ingredients, Let N represent the occurrence rate of ingredient i, N represent the total number of results that meet the standard, and W represent the nutritional revision coefficient.

[0108] In some embodiments of this specification, the friendliness rating is determined based on the occurrence rate and the nutritional correction coefficient, which helps to improve the accuracy of the friendliness rating and thus improve the accuracy of the suitability rating of the ingredients. Users can see the friendliness rating of the recommended ingredients more clearly and thus better understand the scientific basis of the recommendation results.

[0109] In some embodiments of this specification, simulated nutritional requirements are obtained, at least one nutritional standard is obtained, and nutritional requirement scenarios are determined based on simulated nutritional requirements and meal types; and the nutritional results and nutritional achievement standards of food combinations are determined; thereby determining the achievement results and friendliness, which helps to improve the accuracy of personalized nutritional recommendations, enhance the scientificity and comprehensiveness of nutritional assessment, and provide data support for nutritional research and product development.

[0110] It should be noted that the above description of process 300 is for illustrative purposes only and does not limit the scope of this specification. Those skilled in the art can make various modifications and changes to process 300 under the guidance of this specification. However, these modifications and changes remain within the scope of this specification.

[0111] Figure 4This is an exemplary flowchart of a meal recommendation method according to some embodiments of this specification. In some embodiments, process 400 is executed by a processor. Process 400 includes steps 410-440.

[0112] Step 410: Obtain the user's nutritional needs combination and target meal type.

[0113] A nutritional requirement combination refers to a user's actual nutritional needs. In some embodiments, a nutritional requirement combination may include a first requirement and at least one second requirement. For further explanation of the first and second requirements, see [link to relevant documentation]. Figure 3 And its related descriptions.

[0114] In some embodiments, the processor may determine a user’s nutritional needs combination based on user input and / or selection.

[0115] The target meal type refers to the type of meal actually selected by the user. In some embodiments, the processor may determine the target meal type based on user input.

[0116] Step 420: Based on the combination of nutritional requirements and the target meal type, determine at least one nutritional requirement sub-scenario.

[0117] Nutritional needs sub-scenarios refer to a subset of the user's actual nutritional needs scenarios. Actual nutritional needs scenarios refer to the nutritional needs scenarios that the user actually inputs and / or selects.

[0118] In some embodiments, the processor can determine nutritional requirement sub-scenarios based on actual nutritional requirement scenarios. For example, if the actual nutritional requirement scenario is (first requirement 1, second requirement 1, second requirement 2, target meal type 1), then nutritional requirement sub-scenarios 1 can be (first requirement 1, second requirement 1, target meal type 1), and nutritional requirement sub-scenarios 2 can be (first requirement 1, second requirement 2, target meal type 1).

[0119] Step 430: For each of the at least one nutritional requirement sub-scenario, based on the food nutrition database, determine the preferred food and the friendliness of the preferred food in the nutritional requirement sub-scenario.

[0120] A food nutrition database is a database used to determine the friendliness of preferred foods. In some embodiments, the food nutrition database may include relationships between first needs, second needs, nutritional standards, nutritional need scenarios, food combinations, friendliness, etc.

[0121] For more information on building a food nutrition database, please refer to [link / reference]. Figure 3 And its related descriptions.

[0122] Priority ingredients refer to ingredients with higher affinity.

[0123] In some embodiments, the processor can use a food nutrition database to determine a nutritional requirement scenario that is the same as the nutritional requirement sub-scenario; and sort the friendliness of at least one food in the nutritional requirement scenario, and determine the food with the highest friendliness as the priority food.

[0124] In some embodiments, the processor may determine a nutritional requirement scenario that is the same as the nutritional requirement sub-scenario based on a food nutrition database; and determine a priority food based on the friendliness and friendliness threshold of at least one food in the nutritional requirement scenario.

[0125] In some embodiments, the processor can construct vectors for nutritional requirement scenarios and sub-scenarios, respectively. By determining whether the vector similarity between the vectors is less than a similarity threshold, it can be determined whether the nutritional requirement scenario and sub-scenario are the same. For example, when the vector similarity is greater than the similarity threshold, it can be determined that the nutritional requirement scenario and sub-scenario are the same. The vector similarity can be a system default value, an empirical value, a pre-set value, or any combination thereof, and can be set according to actual needs.

[0126] The friendliness threshold refers to the minimum friendliness level corresponding to the preferred ingredients.

[0127] In some embodiments, the friendliness threshold may be determined by the processor based on a default preset.

[0128] In some embodiments, the processor may determine the same nutritional requirement scenario as the nutritional requirement sub-scenario based on the food nutrition database; and determine at least one food in the nutritional requirement scenario whose friendliness is greater than or equal to the friendliness threshold as a priority food.

[0129] In some embodiments of this specification, priority ingredients are determined based on the friendliness and friendliness threshold of at least one ingredient in the nutritional needs scenario. This allows for more accurate screening of ingredients that meet the friendliness standard, thereby providing users with accurate nutritional pairing suggestions and reducing redundant system calculations.

[0130] Step 440: Based on the preferred ingredients and their affinity, determine the user's nutritional needs combination and recommended ingredients corresponding to the target meal type.

[0131] Recommended ingredients refer to ingredients that are recommended to users for consumption.

[0132] In some embodiments, the processor can determine the top few preferred ingredients with the highest friendliness as recommended ingredients corresponding to the user's nutritional requirement combination and target meal type, based on the preferred ingredients in the nutritional requirement sub-scenario and the friendliness of the preferred ingredients. The number of recommended ingredients can be determined by the processor based on a default preset.

[0133] In some embodiments, the processor may also obtain the overall affinity of the preferred ingredients in the nutritional requirement sub-scenario; and determine recommended ingredients based on the overall affinity.

[0134] Overall friendliness refers to the friendliness of the preferred ingredients across all nutritional requirement sub-scenarios.

[0135] In some embodiments, the processor may determine the overall friendliness of the preferred ingredients based on the friendliness of the preferred ingredients in the nutritional requirement sub-scenario.

[0136] For example, the processor can determine the overall friendliness of the priority ingredient as the sum of its friendliness across all nutritional requirement sub-scenarios.

[0137] In some embodiments, the processor may determine preferred ingredients whose overall friendliness score is greater than an overall friendliness score threshold as recommended ingredients. The overall friendliness score threshold may be determined by the processor based on a default preset.

[0138] In some embodiments of this specification, the recommended ingredients are determined based on overall friendliness, which can comprehensively consider the applicability of ingredients in different nutritional needs scenarios, thereby improving the accuracy of the expression of ingredient applicability by overall friendliness and improving the accuracy of recommended ingredients.

[0139] In some embodiments of this specification, at least one nutritional requirement sub-scenario is determined based on the nutritional requirement combination and the target meal type; the preferred ingredients and the friendliness of the preferred ingredients in the nutritional requirement sub-scenario are determined, and then the recommended ingredients corresponding to the user's nutritional requirement combination and target meal type are determined. This can break down multiple nutritional requirement scenarios of the user, accurately match user needs through the ingredient nutrition database, and thus improve recommendation efficiency and the accuracy of determining recommended ingredients.

[0140] It should be noted that the above description of process 300 is for illustrative purposes only and does not limit the scope of this specification. Those skilled in the art can make various modifications and changes to process 300 under the guidance of this specification. However, these modifications and changes remain within the scope of this specification.

[0141] Figure 5 This is an exemplary schematic diagram illustrating the determination of recommended ingredients according to some embodiments of this specification.

[0142] In some embodiments, such as Figure 5 As shown, the nutritional requirement combination includes a first requirement and at least one second requirement. For each second requirement 510 in the at least one second requirement, the processor can obtain the food exclusion item 530 of the second requirement 510; determine the candidate food item 540 based on the priority 520 of the second requirement 510 and the food exclusion item 530; and determine the recommended food item 550 based on the candidate food item 540.

[0143] Food exclusions refer to certain foods that users cannot consume under certain secondary needs. For example, if the secondary need is the nutritional requirements of a user under kidney disease management, then the food exclusions corresponding to the secondary need would be high-protein foods (such as eggs).

[0144] In some embodiments, the processor can determine food exclusion items by querying a fifth preset table based on a second requirement. The fifth preset table may include the relationship between the second requirement and the food exclusion items. In some embodiments, the fifth preset table may be preset by the processor based on historical data or prior knowledge.

[0145] Candidate ingredients refer to the preferred ingredients after removing the exclusion items in the nutritional needs sub-scenario.

[0146] In some embodiments, for a nutritional requirement sub-scenario, the processor can delete the preferred ingredients that are the same as the food exclusion items in the nutritional requirement sub-scenario, and the remaining preferred ingredients in the nutritional requirement sub-scenario are the candidate ingredients.

[0147] In some embodiments, for a second requirement, the processor can determine a nutritional requirement sub-scenario corresponding to a second requirement with a lower priority based on the priority of the second requirement, and, based on the candidate ingredients and their friendliness within the nutritional requirement sub-scenario, determine the few candidate ingredients with the highest friendliness as recommended ingredients corresponding to the user's nutritional requirement combination and target meal type. The number of recommended ingredients can be determined by the processor based on a default preset.

[0148] For example, for the second requirement 1, the processor can determine the priority 1 corresponding to the second requirement 1. If the priority 2 is lower than the priority 1, then the nutritional requirement sub-scenario corresponding to the second requirement 2 is the nutritional requirement sub-scenario that needs to be processed. The processor can delete the priority ingredients in the nutritional requirement sub-scenario that are the same as the ingredients exclusion items corresponding to the second requirement 1. The remaining priority ingredients are the candidate ingredients. Based on the friendliness of the candidate ingredients, the processor determines the few candidate ingredients with the highest friendliness as recommended ingredients.

[0149] In some embodiments of this specification, candidate ingredients are determined based on the priority ingredients and ingredient exclusions corresponding to the sub-scenario of nutritional needs, and then recommended ingredients are determined. This can fully consider all the nutritional needs of the user, resolve conflicts among multiple nutritional needs, and avoid recommending ingredients that do not meet the user's specific health needs.

[0150] The basic concepts have been described above. Obviously, for those skilled in the art, the detailed disclosure above is merely illustrative and does not constitute a limitation of this specification. Although not explicitly stated herein, those skilled in the art may make various modifications, improvements, and corrections to this specification. Such modifications, improvements, and corrections are suggested in this specification and therefore remain within the spirit and scope of the exemplary embodiments described herein.

[0151] Furthermore, this specification uses specific terms to describe embodiments thereof. For example, "an embodiment," "one embodiment," and / or "some embodiments" refer to a particular feature, structure, or characteristic associated with at least one embodiment of this specification. Therefore, it should be emphasized and noted that references to "an embodiment," "one embodiment," or "an alternative embodiment" in different locations throughout this specification do not necessarily refer to the same embodiment. Moreover, certain features, structures, or characteristics in one or more embodiments of this specification can be appropriately combined.

[0152] Furthermore, unless expressly stated in the claims, the order of processing elements and sequences, the use of numbers and letters, or other names described in this specification are not intended to limit the order of the processes and methods described herein. Although various examples have been discussed in the foregoing disclosure of some embodiments of the invention that are currently considered useful, it should be understood that such details are for illustrative purposes only, and the appended claims are not limited to the disclosed embodiments; rather, the claims are intended to cover all modifications and equivalent combinations that conform to the spirit and scope of the embodiments described herein. For example, while the system components described above can be implemented using hardware devices, they can also be implemented solely using software solutions, such as installing the described system on existing servers or mobile devices.

[0153] Similarly, it should be noted that, in order to simplify the description disclosed herein and thus aid in the understanding of one or more embodiments of the invention, the foregoing description of embodiments in this specification may sometimes combine multiple features into a single embodiment, drawing, or description thereof. However, this method of disclosure does not imply that the subject matter of this specification requires more features than those mentioned in the claims. In fact, the embodiments contain fewer features than all the features of a single embodiment disclosed above.

[0154] In some embodiments, numbers describing the quantity of components and attributes are used. It should be understood that such numbers used in the description of embodiments are modified in some examples with the terms "approximately," "approximately," or "generally." Unless otherwise stated, "approximately," "approximately," or "generally" indicates that the numbers are allowed to vary by ±20%. Accordingly, in some embodiments, the numerical parameters used in the specification and claims are approximate values, which may be changed depending on the characteristics required by individual embodiments. In some embodiments, numerical parameters should take into account specified significant digits and employ a general method of digit reservation. Although the numerical ranges and parameters used to confirm their breadth of range in some embodiments of this specification are approximate values, in specific embodiments, such values ​​are set as precisely as feasible.

[0155] For each patent, patent application, patent application publication, and other material such as articles, books, specifications, publications, and documents referenced in this specification, the entire contents of which are incorporated herein by reference. This excludes historical application documents that are inconsistent with or conflict with the content of this specification, as well as documents that limit the broadest scope of the claims in this specification (currently or subsequently appended to this specification). It should be noted that in the event of any inconsistency or conflict between the descriptions, definitions, and / or terminology used in the supplementary materials to this specification and the content of this specification, the descriptions, definitions, and / or terminology used in this specification shall prevail.

[0156] Finally, it should be understood that the embodiments described in this specification are merely illustrative of the principles of the embodiments described herein. Other variations may also fall within the scope of this specification. Therefore, alternative configurations of the embodiments described herein are intended to be illustrative rather than limiting, and should be considered consistent with the teachings of this specification. Accordingly, the embodiments described herein are not limited to those explicitly introduced and described herein.

Claims

1. A method for constructing a food nutrition database, characterized in that, The method includes: Obtain simulated nutritional requirements; Obtain at least one nutritional standard; Based on the simulated nutritional requirements and at least one meal type, at least one nutritional requirement scenario is determined. For each of the at least one nutritional requirement scenario... Determine the nutritional outcome of at least one ingredient combination corresponding to each of the at least one meal type; Based on the at least one nutritional standard, determine the nutritional compliance standard for the nutritional requirement scenario; Based on the nutritional results and the nutritional compliance standards, the compliance results for the nutritional needs scenario are determined. Based on the occurrence rate of the food ingredient in the achievement results of the nutritional requirement scenario, the friendliness of the food ingredient to the nutritional requirement scenario is determined, including: Based on the nutrient content of the ingredients and the nutrient requirements of the nutritional demand scenario, the compliance rate of each nutrient is determined, and the compliance rates of all nutrients are weighted and summed to determine a first correction coefficient. The compliance rate is represented by the ratio between the content of each nutrient and its corresponding nutrient requirement. Based on the nutrient density of the nutrients in the food, the reciprocal of the nutrient density is determined as the second correction coefficient; The product of the first correction factor and the second correction factor is determined as the nutrient correction factor; Obtain the occurrence rate of the food ingredient in the achievement results of the nutritional requirements scenario; Based on the total number of achievement results, the nutritional correction factor, and the occurrence rate, the formula is used to... Determine the friendliness level, where F represents the friendliness level of the ingredient. The occurrence rate of ingredient i is represented by N, the total number of the results that meet the standard is represented by W, and the nutritional correction coefficient is represented by W.

2. The method according to claim 1, characterized in that, The simulated nutritional requirements include a first requirement and at least one second requirement, and the method further includes: The priority of the at least one second requirement is obtained and stored in the food nutrition database.

3. A meal recommendation method based on a food nutrition database, wherein the food nutrition database is constructed based on the method described in any one of claims 1-2, and the meal recommendation method includes: Obtain the user's nutritional needs and target meal types; Based on the nutritional requirement combination and the target meal type, at least one nutritional requirement sub-scenario is determined. For each of the at least one nutritional requirement sub-scenario Based on the food nutrition database, determine the nutrition requirement scenario that is the same as the nutrition requirement sub-scenario; Based on the affinity of at least one ingredient in the same nutritional requirement scenario as the nutritional requirement sub-scenario, the preferred ingredient for the nutritional requirement sub-scenario is determined. Based on the preferred ingredients and their affinity, the recommended ingredients corresponding to the user's nutritional needs combination and the target meal type are determined.

4. The method according to claim 3, characterized in that, The step of determining the preferred ingredients for the nutritional requirement sub-scenario based on the affinity of at least one ingredient in the same nutritional requirement sub-scenario as the nutritional requirement sub-scenario includes: The preferred ingredients are determined based on the friendliness and friendliness threshold of at least one ingredient in the nutritional requirement scenario.

5. The method according to claim 3, characterized in that, The process of determining the recommended ingredients corresponding to the user's nutritional needs combination and the target meal type based on the preferred ingredients and their affinity includes: Obtain the overall affinity of the preferred ingredients in the nutritional requirement sub-scenario; The recommended ingredients are determined based on the overall friendliness rating.

6. The method according to claim 3, characterized in that, The nutritional requirement combination includes a first requirement and at least one second requirement. The step of determining the recommended ingredients corresponding to the user's nutritional requirement combination and the target meal type based on the preferred ingredients and their affinity includes: For each of the at least one second requirement Obtain the food exclusions for the second requirement; Based on the priority of the second requirement and the exclusion criteria for the ingredients, candidate ingredients are determined; The recommended ingredients are determined based on the candidate ingredients.

7. A system for constructing a nutritional database of food ingredients, characterized in that, The database construction system includes: The first acquisition module is used to acquire simulated nutritional requirements; The first standard determination module is used to obtain at least one nutritional standard; The first scenario determination module is used to determine at least one nutritional requirement scenario based on the simulated nutritional requirements and at least one meal type. The first result determination module is used to determine the nutritional result of at least one combination of ingredients corresponding to each of the at least one meal type for each of the at least one nutritional requirement scenario. The second standard determination module is used to determine the nutritional compliance standard for the nutritional requirement scenario based on the at least one nutritional standard. The second result determination module is used to determine the compliance result of the nutritional requirement scenario based on the nutritional results and the nutritional compliance standards; and, The first friendliness determination module is used to determine the friendliness of an ingredient to a nutritional requirement scenario based on the occurrence rate of the ingredient in the achievement results of the nutritional requirement scenario, including: Based on the nutrient content of the ingredients and the nutrient requirements of the nutritional demand scenario, the compliance rate of each nutrient is determined, and the compliance rates of all nutrients are weighted and summed to determine a first correction coefficient. The compliance rate is represented by the ratio between the content of each nutrient and its corresponding nutrient requirement. Based on the nutrient density of the nutrients in the food, the reciprocal of the nutrient density is determined as the second correction coefficient; The product of the first correction factor and the second correction factor is determined as the nutrient correction factor; Obtain the occurrence rate of the food ingredient in the achievement results of the nutritional requirements scenario; Based on the total number of achievement results, the nutritional correction factor, and the occurrence rate, the formula is used to... Determine the friendliness level, where F represents the friendliness level of the ingredient. The occurrence rate of ingredient i is represented by N, the total number of the results that meet the standard is represented by W, and the nutritional correction coefficient is represented by W.

8. A meal recommendation system based on a food nutrition database, wherein the food nutrition database is constructed based on the method described in any one of claims 1-2, comprising: The second acquisition module is used to acquire the user's nutritional needs combination and target meal type; The second scenario determination module is used to determine at least one nutritional requirement sub-scenario based on the nutritional requirement combination and the target meal type. The second friendliness determination module is used to determine, for each of the at least one nutritional requirement sub-scenario, the same nutritional requirement scenario as the nutritional requirement sub-scenario based on the food nutrition database; and to determine the preferred food for the nutritional requirement sub-scenario based on the friendliness of at least one food in the same nutritional requirement sub-scenario. The recommendation module is used to determine recommended ingredients corresponding to the user's nutritional needs combination and the target meal type based on the preferred ingredients and the friendliness of the preferred ingredients.

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