Yum-Me: A Personalized Nutrient-Based Meal Recommender System

被引:98
作者
Yang, Longqi [1 ]
Hsieh, Cheng-Kang [2 ]
Yang, Hongjian [3 ]
Pollak, John P. [3 ]
Dell, Nicola [4 ]
Belongie, Serge [1 ]
Cole, Curtis [5 ]
Estrin, Deborah [1 ]
机构
[1] Cornell Univ, Cornell Tech, Dept Comp Sci, 2 West Loop Rd, New York, NY 10044 USA
[2] Univ Calif Los Angeles, Dept Comp Sci, 4732 Boelter Hall, Los Angeles, CA 90095 USA
[3] Cornell Univ, Cornell Tech, 2 West Loop Rd, New York, NY 10044 USA
[4] Cornell Univ, Cornell Tech, Jacobs Inst, Dept Informat Sci, 2 West Loop Rd, New York, NY 10044 USA
[5] Cornell Univ, Weill Cornell Med Coll, 505 East 70th St,Helmsley Tower,4th Floor, New York, NY 10021 USA
基金
美国国家科学基金会;
关键词
Nutrient-based meal recommendation; personalization; visual interface; food preferences; online learning; NUTRITION;
D O I
10.1145/3072614
中图分类号
TP [自动化技术、计算机技术];
学科分类号
0812 ;
摘要
Nutrient-based meal recommendations have the potential to help individuals prevent or manage conditions such as diabetes and obesity. However, learning people's food preferences and making recommendations that simultaneously appeal to their palate and satisfy nutritional expectations are challenging. Existing approaches either only learn high-level preferences or require a prolonged learning period. We propose Yum-me, a personalized nutrient-based meal recommender system designed to meet individuals' nutritional expectations, dietary restrictions, and fine-grained food preferences. Yum-me enables a simple and accurate food preference profiling procedure via a visual quiz-based user interface and projects the learned profile into the domain of nutritionally appropriate food options to find ones that will appeal to the user. We present the design and implementation of Yum-me and further describe and evaluate two innovative contributions. The first contriution is an open source state-of-the-art food image analysis model, named FoodDist. We demonstrate FoodDist's superior performance through careful benchmarking and discuss its applicability across a wide array of dietary applications. The second contribution is a novel online learning framework that learns food preference from itemwise and pairwise image comparisons. We evaluate the framework in a field study of 227 anonymous users and demonstrate that it outperforms other baselines by a significant margin. We further conducted an end-to-end validation of the feasibility and effectiveness of Yum-me through a 60-person user study, in which Yum-me improves the recommendation acceptance rate by 42.63%.
引用
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页数:31
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