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Paper Abstract and Keywords
Presentation 2017-03-03 16:20
Menu Recommendation Technique Considered Nutrient Balance using the Cooking Concept-Base
Atsunori Okada, Seiji Tsuchiya, Hirokazu Watabe (Doshisya-U) AI2016-44
Abstract (in Japanese) (See Japanese page) 
(in English) A meal is essential for human life. So, we must decide a menu every day when we eat in a house. In the way to decide of the menu, there is a method in consideration of likes and dislikes, or nutrient balance. However, it is troublesome for a cook to decide the menu in consideration of taste and nutrient balance because there are various taste and nutrients. Therefore, in this paper, we aim at the proposal of the domestic menu recommendation technique in consideration of taste and nutrient balance using the Cooking Concept-base and the Japanese Food Guide Spinning Top.
Keyword (in Japanese) (See Japanese page) 
(in English) Concept Base / Degree of Association / Menu Recommendation / / / / /  
Reference Info. IEICE Tech. Rep., vol. 116, no. 489, AI2016-44, pp. 19-24, March 2017.
Paper # AI2016-44 
Date of Issue 2017-02-24 (AI) 
ISSN Print edition: ISSN 0913-5685    Online edition: ISSN 2432-6380
All rights are reserved and no part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher. Notwithstanding, instructors are permitted to photocopy isolated articles for noncommercial classroom use without fee. (License No.: 10GA0019/12GB0052/13GB0056/17GB0034/18GB0034)
Download PDF AI2016-44

Conference Information
Conference Date 2017-03-02 - 2017-03-05 
Place (in Japanese) (See Japanese page) 
Place (in English)  
Topics (in Japanese) (See Japanese page) 
Topics (in English) Social System and Information Technology 
Paper Information
Registration To AI 
Conference Code 2017-03-AI-KBS-DOCMAS-SAI-ICS 
Language Japanese 
Title (in Japanese) (See Japanese page) 
Sub Title (in Japanese) (See Japanese page) 
Title (in English) Menu Recommendation Technique Considered Nutrient Balance using the Cooking Concept-Base 
Sub Title (in English)  
Keyword(1) Concept Base  
Keyword(2) Degree of Association  
Keyword(3) Menu Recommendation  
1st Author's Name Atsunori Okada  
1st Author's Affiliation Doshisya University (Doshisya-U)
2nd Author's Name Seiji Tsuchiya  
2nd Author's Affiliation Doshisya University (Doshisya-U)
3rd Author's Name Hirokazu Watabe  
3rd Author's Affiliation Doshisya University (Doshisya-U)
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Speaker Author-1 
Date Time 2017-03-03 16:20:00 
Presentation Time 20 minutes 
Registration for AI 
Paper # AI2016-44 
Volume (vol) vol.116 
Number (no) no.489 
Page pp.19-24 
Date of Issue 2017-02-24 (AI) 

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