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Recommending Food: Reasoning on Recipes and Ingredients

  • Jill Freyne
  • Shlomo Berkovsky
Part of the Lecture Notes in Computer Science book series (LNCS, volume 6075)

Abstract

With the number of people considered to be obese rising across the globe, the role of IT solutions in health management has been receiving increased attention by medical professionals in recent years. This paper focuses on an initial step toward understanding the applicability of recommender techniques in the food and diet domain. By understanding the food preferences and assisting users to plan a healthy and appealing meal, we aim to reduce the effort required of users to change their diet. As an initial feasibility study, we evaluate the performance of collaborative filtering, content-based and hybrid recommender algorithms on a dataset of 43,000 ratings from 512 users. We report on the accuracy and coverage of the algorithms and show that a content-based approach with a simple mechanism that breaks down recipe ratings into ingredient ratings performs best overall.

Keywords

Collaborative filtering content-based ingredient recipes 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2010

Authors and Affiliations

  • Jill Freyne
    • 1
  • Shlomo Berkovsky
    • 1
  1. 1.CSIRO, Tasmanian ICT CenterHobartAustralia

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