Recipe Information Research Articles

BahanbaKu: intuitive mobile application for buying recipe ingredients

<p>Many solutions were proposed to help people get their food or recipe ingredients easily without having to go to the market in person. Especially for people who have limited time and energy to go out and buy groceries. However, the existing solutions still lack the intuitiveness for users to get the ingredient information of a food recipe and still can’t facilitate the customers to have an all-in-one solution to get the needed ingredients. This study aims to combine the machine learning modalities and image recognition approach to provide a mobile app that can help people find food recipes intuitively and provide a digital ecosystem that can accommodate collaboration between various business actors including the MSMEs (Micro, Small, and Medium Enterprises). Instead of users buying items separately, the unique value of the proposed app (BahanbaKu) is that each of the ingredients needed by the user will be delivered in a single package. The preliminary evaluation result reveals that the accuracy of the proposed app is promising to assist people while getting recipe information for a particular food. The proposed app is also considered intuitive to the users with 81.7 SUS score.</p>

Consumer Profiles and Drink Menus Made from Medicinal Plants at the Jamu Cafe in Depok Sleman District, Yogyakarta

The use of medicinal plants as ingredients in making drinks in cafes is increasing along with the number of cafes. Herbal café makes a unique menu using medicinal plants in drink recipes to produce a distinctive taste, color, and aroma. This research aims to identify visitor profiles and drink menus made from medicinal plants and explore the understanding of visitors and cafe owners regarding the benefits of medicinal plants added to drinks. The research data collection technique uses a questionnaire equipped with an interview sheet. The questionnaires and interview sheets used have been tested for language comprehension and validity. The research was conducted at 272 cafes in Depok District, Sleman Regency, Special Region of Yogyakarta. The sample was determined using purposive sampling, data was collected after obtaining ethical clearance approval from the Health Research Ethics Committee Team. Data was obtained through filling out surveys by visitors and cafe owners, complemented by interviews with cafe owners. Data was collected three times: August, September, and October 2023. Data analysis was carried out descriptively and qualitatively. Most herbal cafe visitors (70%) are aged between 21–30 years with the majority of professions (44%) being students. The source of information about herbal cafe menus was mostly obtained (56%) from friends or family, and the frequency of visits to cafes was mostly (82%) between 1–5 times per month. More than 98% of visitors stated the benefits of medicinal plants in the drink menu, namely as a refresher or body warmer. There are 14 types of medicinal plants used as ingredients in the herbal cafe's drink menu, with a total monthly requirement for all medicinal plants of 545.1 kilograms; ginger ranks among the highest requirements. Recipe information for the menu was obtained from the family, the Ministry of Health Republic Indonesia website, and the herbal cafe owner made the recipe independently.

Carbon foot printing school meals: data linkage and engagement activity

Introduction & BackgroundFood production is a substantial contributor to greenhouse gas emissions and climate change. A more sustainable diet is often a healthier one, so making lower carbon food choices serves to benefit the planet and person. In order to understand the carbon footprint of food choices, linkage of recipe information to carbon footprint data and transaction records is required. To inform positive change insights from data linkage must be communicated to the target audience, in this case schoolchildren.
 Objectives & ApproachSchool dinner recipe information and transaction records for school meals at five schools for a six week period were acquired. Carbon footprint estimates were calculated for each recipe, using published data. An automated dashboard was created in order that these calculations could be replicated by catering teams. Carbon footprints were appended to the school transaction records for meal choices. An interactive web game was created in ‘top trump’s' style using a selection of the recipes, with carbon footprint and popularity ranking, generated from the transaction records.
 Relevance to Digital FootprintsTransactional meal sales data from schools are digital footprint data. In this work we link these digital footprint data to detailed recipe information with estimated carbon footprints from an open data source.
 ResultsThe Consumer Data Research Centre Carbon Calculator and The Planet Plates game were created. The Carbon Calculator is being used in a number of settings to support food procurement and recipe development. The Planet Plates game has been used in Leeds Schools to empower schoolchildren to make positive changes to lower the carbon footprint of their meal choices. The children were engaged with all the activities and not only learned about sustainability of their food choices, but about how data they generate can be used anonymously for public good.
 Conclusions & ImplicationsData linkage of digital footprint data is a powerful tool for behaviour change to tackle some of the world’s most pressing challenges. Methods and insights should be shared widely and made accessible to a range of stakeholders wherever possible.

Ingredient Embeddings Constructed by Biased Random Walk on Ingredient-Compound Graph

With the recent popularity of food computing, there is a growing demand for research on creating ingredient embeddings by representation learning. The general-purpose representation obtained from a latent space of food ingredients can aid in developing various applications related to food computing. Existing methods create ingredient embeddings based on the ingredient-compound graph, and the co-occurrence in recipe data construct ingredient relationship. However, existing methods need help with the learning process for ingredient representation. When generating a path to input to the graph embedding model, the path disregards the cooccurrence information in the recipe. This method treats high-frequency and low-frequency ingredients in the same way. Hence, when using ingredient embeddings created with existing methods, the need for detailed recipe information may prevent accurate food ingredient recommendations based on the recipe (food pairing recommendation, alternative ingredient recommendation). Our study proposes a novel ingredient embedding method that can solve the abovementioned problems by constructing an ingredient-compound network expressing a containment relationship between an ingredient and its chemical compounds. Our experimental evaluation in the classification task of food ingredients indicated that our method outperforms existing methods, so our ingredient embeddings can express their features in the task.

Exploring the Relationship between Environmental Impact and Nutrient Content of Sandwiches and Beverages Available in Cafés in a UK University

The threat of climate change and population growth has led to calls for the adoption of environmentally sustainable diets; however, concerns have been raised over the nutritional quality of low Greenhouse Gas Emission (GHGE) diets. This study examined the relationship between measures of environmental sustainability and nutrient content of sandwiches and beverages sold in a UK university café. GHGE and Water Footprint Impact Indicator (WFII) values for the ingredients of sandwiches and beverages were used with recipe information to calculate GHGE (gCO2e per portion) and WFIIs (scarcity weighted litres per portion). These estimates were then combined via orthogonal regression to produce a single Environmental Impact Score (EIS); higher scores equate to greater environmental impact. The relationship between EIS and nutrient content was explored using correlation analysis. Sandwiches that contained meat and animal products as well as beverages that contained milk, cocoa, and/or coffee had the highest EIS. EIS was positively associated with the portion size of sandwiches but not the serving size of beverages. EIS was positively correlated with calories, saturated fat, and sodium. However, EIS was also positively correlated with micronutrients: iron, calcium (beverages only), and B12 (beverages only). The choice of smaller or plant-based sandwiches as well as beverages without milk would reduce environmental impact as well as caloric and sodium intake. However, the selection of low impact options may also reduce the intake of nutrients required for good health. This study revealed possible tensions between nutritional quality and environmental sustainability.

RANCANG BANGUN APLIKASI RESEP MASAKAN BERBASIS ANDROID

The development of technology and information is increasingly fast now, especially for information. As a product of the development of science and technology, computers are often used both as research tools and as data processing and system development tools. 
 The System Development Method used by researchers in this study is the method of developing the Prototype system with the use case concept. Use case is a description of a system behavior in response to an action / request from outside the system
 The researcher designed a mobile / android based recipe information system. the search process for recipes is no longer using recipe books or the like because they already use an application in an android smartphone

Messaging for Interventions Aiming to Improve Calcium Intake in Young Adults-A Mixed Methods Study.

Social media channels are the preferred communication tools for many young adults and therefore may have applications in health promotion. The framing of messages is important, as an intervention must resonate with the target group. The aim of this study was to determine what type of messaging is preferred by young adults to improve their calcium intake. A cross-sectional web-based survey was conducted and young adults aged 18 to 25 years recruited. A 14-item survey collected information on the participants’ demographics, ranking of text messages, mock Facebook posts with images, preferences related to type of posts they find personally relevant, and frequency and likelihood of engagement with posts and polls in social media. In addition, optional responses from participants about factors that motivate them to consume more calcium-rich foods were included and thematically analysed using NVivo. Eighty-one participants (17 males) completed the survey. No significant difference in ranking of the text messages and Facebook posts were found. Participants indicated that recipe demonstrations (n = 71), cost-saving tips (n = 70), and information on recommended daily intake (n = 62) were personally relevant, while meal inspiration (n = 70), awareness-raising posts (n = 41), and messages about obtaining enough calcium from non-dairy sources (n = 38) would encourage them to eat more calcium-rich foods. The qualitative replies indicated the tone (in young adults’ language) and length (short) of messages preferred, and the messaging they perceived would motivate young adults. In conclusion, short, aesthetically pleasing and personally relevant messages written in the language of young adults were recommended.

Supervised Life-Cycle Assessment Using Automated Process Inventory Based on Process Recipes

Effective integration of environmental issues and process decisions is crucial for an enhanced enterprise operation from an environmental perspective. In this sense, environmental assessment involves the transaction of a large amount of data and information. Hence, tools for improving information sharing and communication have proved to be highly promising to support the integration of environmental assessment within industrial decision making. This work aims to automate the creation of the life cycle inventory (LCI) of production processes and products based on their recipe information. A framework based on a knowledge model of the process and environmental domains relying on the ISA-S88 standard for recipe representation has been developed. As a result, the environmental assessment can be directly derived, and so the environmental indicators are available to the decision maker, thus reducing the data collection and processing efforts. The framework is applied to a case study, namely, an acrylic fiber pr...

You Are What You Eat: Exploring Rich Recipe Information for Cross-Region Food Analysis

Cuisine is a style of cooking and usually associated with a specific geographic region. Recipes from different cuisines shared on the web are an indicator of culinary cultures in different countries. Therefore, analysis of these recipes can lead to deep understanding of food from the cultural perspective. In this paper, we perform the first cross-region recipe analysis by jointly using the recipe ingredients, food images, and attributes such as the cuisine and course (e.g., main dish and dessert). For that solution, we propose a culinary culture analysis framework to discover the topics of ingredient bases and visualize them to enable various applications. We first propose a probabilistic topic model to discover cuisine-course specific topics. The manifold ranking method is then utilized to incorporate deep visual features to retrieve food images for topic visualization. At last, we applied the topic modeling and visualization method for three applications: 1) multimodal cuisine summarization with both recipe ingredients and images, 2) cuisine-course pattern analysis including topic-specific cuisine distribution and cuisine-specific course distribution of topics, and 3) cuisine recommendation for both cuisine-oriented and ingredient-oriented queries. Through these three applications, we can analyze the culinary cultures at both macro and micro levels. We conduct the experiment on a recipe database Yummly-66K with 66,615 recipes from 10 cuisines in Yummly. Qualitative and quantitative evaluation results have validated the effectiveness of topic modeling and visualization, and demonstrated the advantage of the framework in utilizing rich recipe information to analyze and interpret the culinary cultures from different regions.

Captions and the Cooking Show

While the television cooking genre has evolved in numerous ways to withstand competition and become a constant feature in television programming (Collins and College), it has been argued that audience demand for televisual cooking has always been high because of the daily importance of cooking (Hamada, “Multimedia Integration”). Early cooking shows were characterised by an instructional discourse, before quickly embracing an entertainment focus; modern cooking shows take on a more competitive, out of the kitchen focus (Collins and College). The genre has continued to evolve, with celebrity chefs and ordinary people embracing transmedia affordances to return to the instructional focus of the early cooking shows. While the television cooking show is recognised for its broad cultural impacts related to gender (Ouellette and Hay), cultural capital (Ibrahim; Oren), television formatting (Oren), and even communication itself (Matwick and Matwick), its role in the widespread adoption of television captions is significantly underexplored. Even the fact that a cooking show was the first ever program captioned on American television is almost completely unremarked within cooking show histories and literature.

Nutrition labels to change in the United States

Nutrition labels to change in the United States

The balanced diet - why so difficult to achieve?

The balanced diet - why so difficult to achieve?

수도권 지역 직장인의 음식 관련 스마트폰 어플리케이션 이용 실태와 만족도

Abstract This study was conducted to figure the usage status and satisfaction of food-related smartphone applications by generic characteristics and food purchase attributes of Seoul area workers. The results show that healthvitality-oriented group, married compared to single, those with higher eating-out expenses possess more food-related applications (p<0.05). The primary reason for the usage of food-related applications was the need for food-related information (53.7%). The highest application subjects in use were restaurant-related information and recipe information. The real-life aid food-related applications utilized most were also restaurant information (60.7%) and recipe information (28.3%). Healthvitality-oriented respondents especially turned out to use nutrition information and food functionality information often (p<0.01), and recipes or calories & diet information usage frequency was higher in women than in men (p<0.001). Restaurant-related information were more frequently used by singles, highly educated, and those with high income and eating-out expenses (p<0.05). Satisfaction of food-related applications was normal (3.06), showing that the satisfactory level is not yet high. Satisfaction regarding purchase attributes showed that the healthvitality-oriented group (3.19) was more satisfied compared to other groups (p<0.05), and women (3.16) were more satisfied that men (2.89) were (p<0.05). Inconveniences of food-related applications were highest in usage fee (3.29), simplicity of information (3.28), lack of reliability of information and need for update (3.10). The results of this study implies that various subdivisions of food-related applications users should be implemented; at the same time, food-related applications covering diverse subjects that regard each group’s characteristics should be developed in order to utilize food-related knowledge and information as a marketing tool in the food industry; this can efficiently be done by paying attention to the quality of information and updates within applications.Key words: food-related application (App), utilization, satisfaction, office worker

Role of recipe and technological factors in foam glass formation

The temperature – time foaming parameters for glass batches are studied using a carbonate foaming agent (microcalcite). Methods are proposed for taking purposeful actions by means of technological and recipe factors (density and water absorption) on the characteristics of the foam glass.

Modeling reaction kinetics of rigid polyurethane foaming process

ABSTRACTA theoretical model was developed to simulate the polyurethane foaming process for a rigid foam. In the model, multiple ordinary differential equations were solved by MATLAB and the model was able to predict temperature profiles by inputting foam recipe information. This initial study on foam modeling focusses on reaction kinetic parameters that were fitted to experimental temperature data as a function of time. The modeling was able to accurately model temperature profiles of single‐polyol polyurethane formulations and was able to accurately predict temperature profiles of mixtures based on pure component kinetic parameters. A primary goal of this work is to expedite the ability to develop new foam formulations by simulation—especially for incorporation of new bio‐based polyols into formulations. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 130: 1131‐1138, 2013

The impact of the food-based and nutrient-based standards on lunchtime food and drink provision and consumption in secondary schools in England.

To assess lunchtime provision of food and drink in English secondary schools and the choices and consumption of food and drink by pupils having school lunches, and to compare provision in 2011 with that in 2004. Cross-sectional data collected between October 2010 and April 2011. In each school, food and drink provision, including portion weights and number of portions of each item served at lunchtime, were recorded over five consecutive days. Caterers provided recipe information. England. A random selection of 5969 pupils having school lunches in a nationally representative sample of eighty secondary schools in England. Compared with 2004, significantly more schools in 2011 provided main dishes, vegetables and salads, water, fruit juice and other drinks on 4 or 5 d/week (P < 0.005). The number of schools offering items not permitted under the food-based standards for school food on 4 or 5 d/week fell significantly over time (P < 0.005), while the number not offering these items on any day increased significantly (P < 0.005). Meals eaten by pupils were well-balanced in relation to macronutrients. Lunchtime food provision and consumption in secondary schools have improved considerably since 2004, following the introduction of new compulsory standards for school food in 2009. To maximise their energy and nutrient intake at lunchtime, pupils should be encouraged to select a full meal, and to take and eat more fruit and vegetables. Schools also need continued support to increase the micronutrient content of menus and recipes.

Application of ethnic food composition data for understanding the diet and nutrition of South Asians in the UK

Lack of food composition data, recipe information and portion sizes for ethnic foods are commonly reported problems for dietary assessment of ethnic minority groups. One of the main aims of this study was to use food composition data to validate portion sizes, identify important sources of nutrients and describe the characteristics of the South Asian diet. The top five ethnic foods containing highest levels of selected nutrients were lamb balti (3mg/100g iron), lamb kebab (3.2mg/100g zinc), mixed dhal (62μg/100g folate), fish curry (1.4μg/100g vitamin D), ghee (968μg/100g retinol) and toor dhal (9.1g/100g dietary fibre). Typical adult South Asian diets included traditional cereals (chapatti, rice and paratha) and low consumption of meat dishes; with vegetable curries contributing most towards energy intake. A higher consumption of full fat milk and fruit juices by toddlers and school children were observed when compared with the National Diet and Nutrition Survey of the UK.

Ubiquitous Vertical Farm의 u-주거공간 서비스 도출에 관한 연구

Large-scale urban developments with increasing population and expansion of industrial facilities have destroyed the ecosystem. Consequently, the importance of vertical farm as a form of urban agriculture is increasing. However, such problems of vertical farms as economy and lack of awareness of residents are being raised. Firstly, this study derived types of vertical farm that are applicable to residential spaces through an examination of vertical farm buildings, and then inferred assessment items for a questionnaire survey for the development of u-services. Secondly, based on the issues deduced from the survey, u-services needed in vertical farm buildings were derived to use them as the basic data when we plan for a ubiquitous vertical farm building in residential space in the future. As result, the following uservices of ubiquitous vertical farm were proposed: u-notification service about the condition of crops from the aspect of growth management based on ubiquitous technology, remote/automatic control u-services, harvest information u-service for harvest management, recipe information u-service, and indoor air quality monitoring u-service, indoor environment adjusting u-service, and farm environment control u-service. Considering that many new buildings in Korea are residential buildings and many high-rise buildings are being planned, studies on vertical farm buildings must be continued.

You, Improved: Understanding the Promises and Challenges Nutrition Informatics Poses for Dietetics Careers

When Rush University Medical Center computerized and connected its patient care systems in 1995, the nutrition department made sure it was included. “The way we got our department networked was by selling people on the fact that we would be able to use our diet office management component,” says Diane Sowa, MBA, RD, LDN, assistant director of clinical nutrition. That software product already stored and analyzed nutrient, intake, and recipe information. Hospital administrators realized that linking the diet office management system with real-time patient data, such as diet or discharge orders, would have a powerful effect. It would save time in data reentry, cut down on medical errors, help automate tray service by connecting with foodservice, and make patient care more effective. “For us, informatics is the ability to process data to help with problem solving in terms of nutrition care,” Sowa says.

Learning from Program Participants: Obtaining Participant Input on Service Development in an Emergency Food Program

A mixed method study was conducted to assess the utility of adding health-focused obesity prevention programs/services to food distribution sites. A Project Advisory Committee (comprised of service agencies interested in extending services to food distribution sites) led the project. Field surveys and focus groups were conducted with food distribution participants at four community food distribution sites in Chicago. User opinions/suggestions for adding services to distribution sites were gathered. Analysis included Frequencies/Descriptives for survey responses. Focus-group transcripts were coded using constant comparative analysis methods. Results: 317 surveys completed at four distribution sites. Six focus groups held, each attended by 6–15 users. Conclusions: Food-assistance-user households identified healthy eating (HE) goals and connected goals to the health/well-being of household members. Barriers to HE goals included: cost, food preparation knowledge/skills, habit, taste, and household management challenges. Reactions to proposed services were mixed. Survey results supported cooking demonstrations, recipe information, nutrition education, and health screenings. Focus-group participants supported nutritional consulting and had little support for child/youth-focused services (e.g., immunization) and mixed support for adult health-screenings. Implications: Food-assistance programs may find it helpful to join with other community services to find ways to address user-identified needs, especially household organization and parenting/child rearing practices. Users' heavy burden of chronic disease suggests food-assistance programs should assess how to meet specific nutritional needs of chronic conditions. Plans for providing program services have been altered based on project results (e.g., no child immunization services added, rethinking youth services, and the addition of mobile health screening). The findings have led to further research among project partners into parenting aspects of healthy eating and several Advisory Committee members are exploring the potential for collaborative project development around household-based nutrition counseling.