http://lattes.cnpq.br/1132582064217228; SILVA, Jefferson Emanuel Caldeira da.
Resumen:
It is widely known that poor eating habits are related to poor quality of life, and are constantly associated with the acquisition of chronic diseases such as hypertension and type II diabetes. Therefore, consumers are aware that good nutrition is essential for maintaining health and are increasingly attentive to diets and healthy eating habits. However, to enjoy healthy meals on a daily basis requires planning of menus, which requires time and knowledge of nutritional standards and appropriate dietary practices. In
addition, it is necessary to have available ingredients to enable the preparation of the planned menu, i.e. the ingredients available in the user’s pantry should make a good coverage of the menu. Also, we know that food causes feelings like happiness, comfort, and well-being. In this way, it is important that, besides being healthy and practicable, the menu provides a pleasant meal to the consumer’s taste, and that the ingredients are harmoniously used to compose the menu. Due to the mentioned facts, in this work, we propose a new model of multiobjective menu recommendation that presents meals intended to balance between nutritional aspects, harmonics, and use of the ingredients available in the pantry. The considered objective functions were designed for each of the properties. The experiments were performed on real and synthetic data sets, and show that this approach achieves an optimal balance between the required level of nutrients, the harmonization and the coverage of the ingredients.
