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Discriminating practical recipes based on content characteristics in popular social recipes

Yohei Seki, Kouta Ono
2014 Proceedings of the 2014 ACM International Joint Conference on Pervasive and Ubiquitous Computing Adjunct Publication - UbiComp '14 Adjunct  
We performed a content analysis of popular recipes found on Cookpad, focusing on ten types of dishes, and decided to use seven content characteristics, such as "description of the heat level" and "description  ...  We have implemented a discriminator based on an SVM classifier that uses these features.  ...  This study was partially supported by Grantin-Aid for Scientific Research (C) (24500291), Grant-in-Aid for Scientific Research (B) (25280110), and Grantin-Aid for Exploratory Research (25540159).  ... 
doi:10.1145/2638728.2641326 dblp:conf/huc/SekiO14 fatcat:jbat6tztoffqlnwljnsdesaiae

Exploiting Food Choice Biases for Healthier Recipe Recommendation

David Elsweiler, Christoph Trattner, Morgan Harvey
2017 Proceedings of the 40th International ACM SIGIR Conference on Research and Development in Information Retrieval - SIGIR '17  
First, by analysing a recipe collection sourced from Allrecipes.com, we quantify the potential for nding replacement recipes, which are comparable but have di erent nutritional characteristics and are  ...  Building on this, we present two controlled user studies (n=107, n=111) investigating how people perceive and select recipes.  ...  We have shown it is possible to nd similar recipes with di erent health characteristics and that these health characteristics are, in turn, only loosely correlated with rating.  ... 
doi:10.1145/3077136.3080826 dblp:conf/sigir/ElsweilerTH17 fatcat:eon7cqq4evaypeviuyj3ebsvwy

Nudging Healthy Choices in Food Search Through Visual Attractiveness

Alain D Starke, Martijn C Willemsen, Christoph Trattner
2021 Frontiers in Artificial Intelligence  
Recipe websites are becoming increasingly popular to support people in their home cooking. However, most of these websites prioritize popular recipes, which tend to be unhealthy.  ...  Drawing upon research on visual biases and nudges, this paper investigates whether healthy food choices can be supported in food search by depicting attractive images alongside recipes, as well as by re-ranking  ...  ACKNOWLEDGMENTS We like to thank Marit Loonen, Quinten Maes, Christel van den Nieuwenhuizen, and Joris van Rijn for their incredible support in setting up the search prototype and collecting data.  ... 
doi:10.3389/frai.2021.621743 pmid:33969288 pmcid:PMC8102049 fatcat:fhjyh427ovaknmmm4fzymmphce

Food Products and Digital Tools: The Unexpected Interconnections

Francesco Marra
2022 Frontiers in Nutrition  
on the integration of consumers' perception and preferences in a wider scheme for food product design based on a prediction of product features using advanced multiscale and hybrid methods for the design  ...  The article is structured in two main parts: an overview of the literature on the work done to explore food-related apps and social media for understanding consumers' perception and preferences; a discussion  ...  Being too greasy, the recipe maybe needs a reduction of the fat content or the selection of another fat ingredient.  ... 
doi:10.3389/fnut.2022.847038 pmid:35252315 pmcid:PMC8891212 fatcat:4a5mtgvwqfcrji2jxujb3bmvii

Inclusive education: recipe book or quest. On diversity in the classroom and educational research

Y. Leeman, M. Volman
2001 International Journal of Inclusive Education  
Research should help teachers to re¯ect on how diversity is manifested in their own classroom practice and suggest alternative forms of action and behaviour to achieve inclusive education.  ...  Inspired by ethnic and gender studies, it is argued for an approach to inclusive education in which social±cultural outcomes as well as academic excellence are taken seriously and diversity is not restricted  ...  and in recipes for classroom practice.  ... 
doi:10.1080/136031101750453479 fatcat:hrqnrsfj2jdjpipfbqiphoak74

Inclusive education: recipe book or quest. On diversity in the classroom and educational research

Y. Leeman, M. Volman
2001 International Journal of Inclusive Education  
Research should help teachers to re¯ect on how diversity is manifested in their own classroom practice and suggest alternative forms of action and behaviour to achieve inclusive education.  ...  Inspired by ethnic and gender studies, it is argued for an approach to inclusive education in which social±cultural outcomes as well as academic excellence are taken seriously and diversity is not restricted  ...  and in recipes for classroom practice.  ... 
doi:10.1080/13603110119602 fatcat:rhxep47pqbaqflzjdrjrjax32m

Dissension over Covid-19 in Brazilian Social Networks: Isolation, Practices and Origin of the Virus

Flaviane da Costa Oliveira, Rafael Wolter, Thiago Rafael Santin, Álvaro Peixoto, Heloisa Maria Silva e Silva Pinto, Ana Clara Lopes Oliveira Reis, Júlia Ott, Antonio Marcos Tosoli Gomes
2021 Research, Society and Development  
An analysis of thematic content has been conducted on the three corpora.  ...  The Coronavirus disease 2019 (Covid-19) pandemic has become emergent and central to communications on social media, in which several perspectives and conceptions intertwine and oppose, sometimes creating  ...  In broad terms, when building a practical theory able to face the pandemic dangers, using recipes that cure, social isolation begins to be seen as unnecessary or exaggerated.  ... 
doi:10.33448/rsd-v10i7.16266 fatcat:4nc7cw7r2jfvbkm6ykq3szhx2e

Food recognition and recipe analysis: integrating visual content, context and external knowledge [article]

Luis Herranz, Weiqing Min, Shuqiang Jiang
2018 arXiv   pre-print
We review how visual content, context and external knowledge can be integrated effectively into food-oriented applications, with special focus on recipe analysis and retrieval, food recommendation, and  ...  The central role of food in our individual and social life, combined with recent technological advances, has motivated a growing interest in applications that help to better monitor dietary habits as well  ...  The authors use a multimodal recipe dataset including recipe names, images, ingredients, nutritional information and recipe popularity, and predict based on simple classifiers.  ... 
arXiv:1801.07239v1 fatcat:kbcpto5iznhkddvdklwxxbtehm

Recipe recommendation using ingredient networks [article]

Chun-Yuen Teng, Yu-Ru Lin, Lada A. Adamic
2012 arXiv   pre-print
The recording and sharing of cooking recipes, a human activity dating back thousands of years, naturally became an early and prominent social use of the web.  ...  The complement network captures which ingredients tend to co-occur frequently, and is composed of two large communities: one savory, the other sweet.  ...  based on their intensities in the dimension (the squared entry values).  ... 
arXiv:1111.3919v3 fatcat:hwzggwrvcfc7fbonahmawxf2ia

An Examination of the Effectiveness of Social Tagging for Resource Discovery

Dion Hoe-Lian Goh, Chei Sian Lee, Alton Y. K. Chua, Khasfariyati Razikin
2008 2008 International Workshop on Information-Explosion and Next Generation Search  
In terms of its support for resource discovery, social tagging has both proponents and critics.  ...  Detailed analyses of our results revealed characteristics of effective and ineffective tags for resource discovery. From these, implications for social tagging systems are discussed.  ...  The authors also wish to thank Ricky Oh, Li Yuen Tham and Antopio Tjengal for their assistance in carrying out this research.  ... 
doi:10.1109/ings.2008.11 fatcat:eyjtrrwrinctna6x4jerydacx4

Recipe recommendation using ingredient networks

Chun-Yuen Teng, Yu-Ru Lin, Lada A. Adamic
2012 Proceedings of the 3rd Annual ACM Web Science Conference on - WebSci '12  
The recording and sharing of cooking recipes, a human activity dating back thousands of years, naturally became an early and prominent social use of the web.  ...  These insights include preferences for cooking methods depending on the nutritional value extracted from food, and the geographic region from which the recipe originates.  ...  based on their intensities in the dimension (the squared entry values).  ... 
doi:10.1145/2380718.2380757 dblp:conf/websci/TengLA12 fatcat:eq3tjpbcgfg5xf5pu6jfh5opgm

A Survey on Food Computing [article]

Weiqing Min and Shuqiang Jiang and Linhu Liu and Yong Rui and Ramesh Jain
2019 arXiv   pre-print
With the rapid development of social networks, mobile networks, and Internet of Things (IoT), people commonly upload, share, and record food images, recipes, cooking videos, and food diaries, leading to  ...  In food computing, computational approaches are applied to address food related issues in medicine, biology, gastronomy and agronomy.  ...  For content-based food recommendation, recipe oriented recommendation has been extensively studied.  ... 
arXiv:1808.07202v5 fatcat:qjitfexaffd3fohfb7iy3lwfyi

Resource discovery through social tagging: a classification and content analytic approach

Dion Hoe‐Lian Goh, Alton Chua, Chei Sian Lee, Khasfariyati Razikin
2009 Online information review (Print)  
Results of our work may be used to guide development in social tagging systems as well as social tagging practices.  ...  We also conducted a content analysis to uncover characteristics of effective and ineffective tags for resource discovery.  ...  The authors also wish to thank Ricky Oh, Li Yuen Tham and Antopio Tjengal for their assistance in carrying out this research.  ... 
doi:10.1108/14684520910969961 fatcat:kr4hbp7pzzhdtcyjxlipydu7em

Customer Inspiration: Conceptualization, Scale Development, and Validation

Tim Böttger, Thomas Rudolph, Heiner Evanschitzky, Thilo Pfrang
2017 Journal of Marketing  
Applying the scale in marketing practice offers a new way for firms to increase demand, motivate customers' exploration behavior, and build customer loyalty.  ...  This article reviews prior conceptualizations of general inspiration in psychology and introduces the concept of customer inspiration as a customer's temporary motivational state that facilitates the transition  ...  For the store in the high inspirational content condition, we additionally included 104 of the most popular recipes from the website allrecipes.com.  ... 
doi:10.1509/jm.15.0007 fatcat:i2jp3grmlba6hosyojlrn6tc7i

A Study on the Acceptance of Cooking Skills Using the Technology Acceptance Model: Moderating Effect of Gender

Gwijeong Park, Sehyeon Park
2018 International Journal of Advanced Science and Technology  
Cook show is one of the most popular TV program produced by program providers in broadcasting industry.  ...  However, perceived usefulness in men group has more positive effects on cooking intention.  ...  Based on the results of this study, the viewers' satisfaction with new technologies and methods presented by various broadcasting contents will be enhanced when the viewer's reaction is reflected in the  ... 
doi:10.14257/ijast.2018.118.10 fatcat:ok62mgg7xnbftisdqlts3qsspm
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