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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 |
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| 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 | |
| Copyright and reproduction |
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 |
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| Conference Information | |
| Committee | AI JSAI-KBS JSAI-DOCMAS JSAI-SAI IPSJ-ICS |
| 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 |
| Keyword(4) | |
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| Keyword(8) | |
| 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 |
| #Pages | 6 |
| Date of Issue | 2017-02-24 (AI) |
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