CN111863192A - Method, device and equipment for recommending recipes - Google Patents
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Abstract
The application relates to the technical field of information recommendation and discloses a method for recommending recipes. The method comprises the following steps: acquiring sensitivity information of a user to food; acquiring a first recipe attribute label corresponding to the sensitivity information according to the sensitivity information; acquiring a recommended recipe according to the first recipe attribute label; and recommending the recommended recipes to the user. By acquiring the sensitivity information of the user to food, acquiring the recommended recipe according to the first recipe attribute label corresponding to the sensitivity information, and recommending the recommended recipe to the user, the personalized recipe can be recommended to the user according to the food sensitivity, and the experience of the user in acquiring the recommended recipe is improved. The application also discloses a device and equipment for recommending the recipes.
Description
Technical Field
The present application relates to the technical field of information recommendation, and for example, to a method, an apparatus, and a device for recommending recipes.
Background
At present, with the acceleration of modern life rhythm, more and more people have no time to reasonably match nutrition with three meals a day, even many people can not cook, and the people eat the meal in restaurants or spot takeaway more often, however, the people are not a healthy life style. Moreover, each person has different food sensitivity, the required nutrient intake and nutrient elements are different, and how to customize three meals a day for each user according to the sensitivity of the user to food is reasonable and personalized, which becomes a main problem of healthy diet of people.
In the process of implementing the embodiments of the present disclosure, it is found that at least the following problems exist in the related art: the difference of the user's food sensitivity is not considered, and the personalized recipe cannot be recommended to the user according to the food sensitivity.
Disclosure of Invention
The following presents a simplified summary in order to provide a basic understanding of some aspects of the disclosed embodiments. This summary is not an extensive overview nor is intended to identify key/critical elements or to delineate the scope of such embodiments but rather as a prelude to the more detailed description that is presented later.
The embodiment of the disclosure provides a method, a device and equipment for recommending recipes, which are used for recommending personalized recipes for a user.
In some embodiments, the method for recommending recipes comprises:
acquiring food sensitivity information of a user;
acquiring a first recipe attribute label corresponding to the sensitivity information;
acquiring a recommended recipe according to the first recipe attribute label;
and recommending the recommended recipes to the user.
In some embodiments, obtaining a first recipe attribute tag corresponding to the sensitivity information comprises:
matching a first recipe attribute label corresponding to the food sensitivity information in a preset first label database;
the first label database stores the corresponding relation between the food sensitivity information and the first recipe attribute label.
In some embodiments, obtaining a recommended recipe from the first recipe attribute tag comprises:
matching a first alternative recipe corresponding to the first recipe attribute label in a preset recipe database, and taking the first alternative recipe as a recommended recipe;
the preset recipe database stores the corresponding relation between the first recipe attribute label and the alternative recipe.
In some embodiments, obtaining a recommended recipe from the first recipe attribute tag comprises:
matching a first alternative recipe corresponding to the first recipe attribute label in a preset recipe database; the preset recipe database stores the corresponding relation between the first recipe attribute label and the first alternative recipe;
matching a second alternative recipe comprising a second recipe attribute label in the first alternative recipe, and taking the second alternative recipe as a recommended recipe;
the second recipe attribute label is obtained from a body index of the user.
In some embodiments, obtaining a recommended recipe from the first recipe attribute tag comprises:
matching a second alternative recipe corresponding to the second recipe attribute label in a preset recipe database; the preset recipe database stores the corresponding relation between the second recipe attribute label and a second alternative recipe;
matching a first alternative recipe in which the first recipe attribute label is stored in the second alternative recipe, and taking the first alternative recipe as a recommended recipe;
the second recipe attribute label is obtained from a body index of the user.
In some embodiments, obtaining the second recipe attribute label from the physical indicator of the user comprises:
acquiring body indexes of a user;
matching a second recipe attribute label corresponding to the body index of the user in a preset second label database;
the second label database stores the corresponding relation between the body index and the second recipe attribute label.
In some embodiments, recommending the recommended recipe to the user includes:
acquiring the category of the recommended recipe;
and recommending the recommended recipes to the user according to the types of the recommended recipes.
In some embodiments, the means for recommending recipes comprises:
a processor and a memory storing program instructions, the processor being configured to, when executing the program instructions, perform the method for recipe recommendation described above.
In some embodiments, the apparatus comprises the above-described means for recommending recipes.
In some embodiments, the device comprises one of a smart refrigerator, a computer, and a smartphone.
The method, the device and the equipment for recommending the recipes, provided by the embodiment of the disclosure, can realize the following technical effects: by acquiring the sensitivity information of the user to food, acquiring the recommended recipes according to the first recipe attribute label corresponding to the sensitivity information, and recommending the recommended recipes to the user, the personalized recipes can be recommended to the user according to the food sensitivity information of the user, and the experience of the user in acquiring the recommended recipes is improved.
The foregoing general description and the following description are exemplary and explanatory only and are not restrictive of the application.
Drawings
One or more embodiments are illustrated by way of example in the accompanying drawings, which correspond to the accompanying drawings and not in limitation thereof, in which elements having the same reference numeral designations are shown as like elements and not in limitation thereof, and wherein:
FIG. 1 is a schematic diagram of a method for recommending recipes provided by embodiments of the present disclosure;
FIG. 2 is a schematic diagram of another method for recommending recipes provided by embodiments of the present disclosure;
fig. 3 is a schematic diagram of an apparatus for recommending recipes provided by an embodiment of the present disclosure.
Detailed Description
So that the manner in which the features and elements of the disclosed embodiments can be understood in detail, a more particular description of the disclosed embodiments, briefly summarized above, may be had by reference to the embodiments, some of which are illustrated in the appended drawings. In the following description of the technology, for purposes of explanation, numerous details are set forth in order to provide a thorough understanding of the disclosed embodiments. However, one or more embodiments may be practiced without these details. In other instances, well-known structures and devices may be shown in simplified form in order to simplify the drawing.
The terms "first," "second," and the like in the description and in the claims, and the above-described drawings of embodiments of the present disclosure, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It should be understood that the data so used may be interchanged under appropriate circumstances such that embodiments of the present disclosure described herein may be made. Furthermore, the terms "comprising" and "having," as well as any variations thereof, are intended to cover non-exclusive inclusions.
The term "plurality" means two or more unless otherwise specified.
In the embodiment of the present disclosure, the character "/" indicates that the preceding and following objects are in an or relationship. For example, A/B represents: a or B.
The term "and/or" is an associative relationship that describes objects, meaning that three relationships may exist. For example, a and/or B, represents: a or B, or A and B.
Referring to fig. 1, an embodiment of the present disclosure provides a method for recommending recipes, including:
step S101, acquiring food sensitivity information of a user;
step S102, acquiring a first recipe attribute label corresponding to the sensitivity information;
step S103, acquiring a recommended recipe according to the first recipe attribute label;
and step S104, recommending the recommended recipes to the user.
By adopting the method for recommending recipes, provided by the embodiment of the disclosure, the recommended recipes are obtained according to the first recipe attribute tag corresponding to the sensitivity information by obtaining the sensitivity information of the user to food, and the recommended recipes are recommended to the user, so that the personalized recipes can be recommended to the user according to the food sensitivity information of the user, and the experience of the user in obtaining the recommended recipes is improved.
Optionally, the obtaining food sensitivity information of the user includes: the user manually enters the sensitivity of the user to food, and the sensitivity is used as the food sensitivity information of the user.
In some embodiments, the food sensitivity information of the user is the sensitivity of the user to nutrients in the food, different users having different sensitivities to the food; the food sensitivity of the user includes: fat sensitivity, protein sensitivity, unsaturated fatty acid sensitivity, carbohydrate sensitivity, and the like. In some embodiments, the user's types of food sensitivity are divided into two dimensions, "high" and "low"; i.e. the high or low food sensitivity indicates whether the user needs this type of food, for example: the fat sensitivity is high, which indicates that the user needs to take food with high fat content; low carbohydrate sensitivity indicates that the user needs to ingest a food with low or no carbohydrate content.
Optionally, combining the food sensitivity of the user, and using the combined food sensitivity as the food sensitivity information of the user; for example: high fat sensitivity, low fat sensitivity _ low protein sensitivity _ high unsaturated fatty acid sensitivity, high fat sensitivity _ low protein sensitivity _ high unsaturated fatty acid sensitivity _ low carbohydrate sensitivity, and the like.
Optionally, acquiring the user food sensitivity further comprises: and acquiring the food sensitivity information of the user according to the physical examination report of the user. Optionally, the user manually enters physical examination data; optionally, the user triggers the remote server to download the latest physical examination data from the hospital through a preset instruction. For example: the health examination report data acquired by the user is that the total cholesterol is higher and the low-density lipoprotein is higher, and the food sensitivity is obtained by matching the health examination report data in a preset database: the protein sensitivity is high, the fat sensitivity is high, and the food sensitivity is obtained by matching and is used as the food sensitivity information of the user. The preset database stores the corresponding relation between the physical examination report data and the food sensitivity.
Optionally, obtaining a first recipe attribute tag corresponding to the sensitivity information includes: matching a first recipe attribute label corresponding to the food sensitivity information in a preset first label database; the preset first label database stores the corresponding relation between the food sensitivity information and the first recipe attribute label.
In some embodiments, the obtained food sensitivity information of the user is fat sensitivity low _ protein sensitivity high _ unsaturated fatty acid sensitivity low _ carbohydrate sensitivity high, and the matching of the corresponding first recipe attribute tag in the preset first tag database is as follows: low fat content-high protein content-low unsaturated fatty acid content-high carbohydrate content.
Optionally, obtaining the recommended recipe according to the first recipe attribute tag includes: matching a first alternative recipe corresponding to the first recipe attribute label in a preset recipe database, and taking the first alternative recipe as a recommended recipe; the preset recipe database stores the corresponding relation between the first recipe attribute label and the alternative recipes. Therefore, the corresponding first alternative recipe is matched according to the first recipe attribute label, and the first alternative recipe is used as the recommended recipe, so that the obtained recommended recipe is more in line with the nutritional requirements of the user.
In some embodiments, the first recipe attribute tag is matched as low fat content, high protein content, high unsaturated fatty acid content, low carbohydrate content according to the food sensitivity information of the user, and a corresponding first alternative recipe is matched in a preset recipe database according to the first recipe attribute tag, for example: sour and hot shredded potatoes, peanut and oat porridge, spicy and hot bean curd and the like. Then, the first alternative recipes such as the sour and hot shredded potatoes, the peanut and oat porridge, the Mapo tofu and the like are used as recommended recipes, and the recommended recipes are recommended to the user.
Optionally, obtaining the recommended recipe according to the first recipe attribute tag includes: matching a first alternative recipe corresponding to the first recipe attribute label in a preset recipe database; the preset recipe database stores the corresponding relation between the first recipe attribute label and the first alternative recipe; matching a second alternative recipe comprising a second recipe attribute label in the first alternative recipe, and taking the second alternative recipe as a recommended recipe; the second recipe attribute label is obtained from a physical indicator of the user. Therefore, the second alternative recipe comprising the second recipe attribute label is matched from the first alternative recipe and serves as the recommended recipe, so that the obtained recommended recipe not only meets the nutritional requirements of the user, but also meets the body index requirements of the user, and the reasonable and personalized recipe recommendation of the user is realized.
In some embodiments, when the first alternative recipe is obtained, a second recipe attribute tag is obtained according to the body index of the user, and the second recipe attribute tag is used as a matching condition to match a second alternative recipe in the first alternative recipe.
Optionally, the physical index of the user is obtained by a body fat scale; optionally, the physical metrics of the user include: "normal", "obese" and "wasting" and the like. Optionally, the body fat scale is a body fat scale with a display screen, and optionally, the body fat scale is a body fat scale with a voice broadcast function. Optionally, the body fat scale displays the body indexes of the user on a display screen or broadcasts the body indexes to the user by voice under the condition that the body indexes of the user are obtained.
Optionally, the second recipe attribute label is obtained from a physical indicator of the user, including: acquiring body indexes of a user; matching a second recipe attribute label corresponding to the body index of the user in a preset second label database; the preset second label database stores the corresponding relation between the body index of the user and the second recipe attribute label. For example: the body index is normal, and a corresponding second recipe attribute label is meat and vegetable; matching the body index obesity to obtain a corresponding second recipe attribute label of vegetable dish; the body index of 'emaciation' matches out that the corresponding second recipe attribute label is 'meat dish'.
In some embodiments, the first recipe attribute tag matched according to the user's food sensitivity information is fat low _ protein high _ unsaturated fatty acid low _ carbohydrate high, and a first alternative recipe is matched in a preset recipe database according to the first recipe attribute tag, for example: and matching a second alternative recipe comprising a second recipe attribute label from the first alternative recipe, for example, if the second recipe attribute label is "vegetable", the matched second alternative recipe is the shredded hot and sour potatoes, and recommending the shredded hot and sour potatoes as a recommended recipe to the user.
Optionally, obtaining the recommended recipe according to the first recipe attribute tag includes: matching a second alternative recipe corresponding to the second recipe attribute label in a preset recipe database; the preset recipe database stores the corresponding relation between the second recipe attribute label and the second alternative recipe; matching a first alternative recipe comprising a first recipe attribute label in the second alternative recipe, and taking the first alternative recipe as a recommended recipe; the second recipe attribute label is obtained from a physical indicator of the user. Therefore, the first alternative recipe including the first recipe attribute label is matched from the second alternative recipe to serve as the recommended recipe, the obtained recommended recipe meets the body index requirements of the user and the nutritional requirements of the user, and the personalized recipe is reasonably recommended to the user.
Referring to fig. 2, an embodiment of the present disclosure provides a method for recommending recipes, which includes the following specific steps:
in step S201, body index data of the user is acquired.
Step S202, acquiring a second recipe attribute label according to the body index of the user; for example: and the body index of the user is 'emaciation', and a corresponding second recipe attribute label matched from a preset second label database is 'meat dish'.
Step S203, matching a second alternative recipe corresponding to the second recipe attribute label in a preset recipe database; for example: the second recipe attribute label is 'meat dish', and a second alternative recipe is matched from a preset recipe database, wherein the second alternative recipe comprises the following components: braised pork in brown sauce, fish in hot water, etc.
Step S204, acquiring food sensitivity information of a user, and acquiring a first recipe attribute label according to the food sensitivity information of the user; for example: the first recipe attribute label obtained by matching according to the user food sensitivity information is high in fat content, high in protein content, high in unsaturated fatty acid content, and low in carbohydrate content.
Step S205, matching a first alternative recipe corresponding to the first recipe attribute label in the second alternative recipe; for example: in a second alternative recipe, such as: matching a first alternative recipe corresponding to the first recipe attribute label in the braised pork and the boiled fish, for example: and (4) red-cooked meat, wherein the red-cooked meat is used as a recommended recipe.
And step S206, recommending the recommended recipes to the user.
Therefore, the second recipe attribute label is obtained through the body index data of the user, the second alternative recipe is obtained according to the second recipe attribute label, the first alternative recipe including the first recipe attribute label is matched from the second alternative recipe and serves as the recommended recipe, the obtained recommended recipe meets the body index requirements of the user and simultaneously meets the nutritional requirements of the user, and the reasonable personalized recipe is recommended for the user.
Optionally, recommending the recommended recipe to the user includes: acquiring the category of a recommended recipe; and recommending the recommended recipes to the user according to the categories of the recommended recipes.
Optionally, the categories of recommended recipes include: breakfast, lunch, dinner, etc.;
optionally, the breakfast comprises: staple food, drinks, eggs, pure vegetables and the like; optionally, the staple food comprises: rice, wheat, potatoes, and the like; eggs include: chicken eggs, duck eggs, quail eggs, etc.; the drink comprises: milk, fruit juice, soybean milk, masa, etc.; the pure elements comprise: seaweed, sprouts, rhizomes, melons and fruits, mushrooms and the like.
Optionally, the rice comprises: porridge; the wheat comprises: toast, cake, steamed stuffed bun, meat stuffed bun, chaos, noodle, etc.; the milk comprises: milk, yogurt, milkshakes, and the like.
Lunch and dinner include: staple food, meat and vegetable 1, pure vegetable, meat and vegetable 2, and the like; the staple food mainly comprises rice; meat and vegetable 1 includes: aquatic products and livestock; the pure elements comprise: seaweeds, sprouts, rhizomes, melons and fruits, mushrooms and the like; meat and vegetable class 2 includes: bean products, and the like.
Optionally, the rice comprises: rice, flour, rice cake, etc.
Optionally, classifying the recommended recipes by cooking; for example: the recommended recipes are classified by cooking methods such as boiling, baking, steaming, stirring, frying, baking, marinating, stir-frying, and distilling. Optionally, the recommended recipes are classified by the difference of recipe components; for example: classifying the recommended recipes into starch-containing types and starch-free types according to whether the recommended recipes contain starch; classifying the recommended recipes into salt-containing recipes and salt-free recipes according to whether the recommended recipes contain salt; and classifying the recommended recipes into coarse grain containing classes and fine grain containing classes according to the coarse grains and the fine grains.
According to the method for obtaining the recommended recipes, the recommended intelligent recipes are changed in real time by obtaining the food sensitivity information and the changed body index data of the user, personalized recommended recipes are obtained for different users, and the recommended recipes are classified and then recommended to the users, so that the users can select the recommended recipes according to the preferences of the users when obtaining the recommended recipes, and the experience of obtaining the recommended recipes by the users is improved.
Optionally, recommending the recommended recipe to the user includes: displaying the recommended recipes on a display screen of an intelligent refrigerator, a computer or a mobile phone; therefore, the operation is simple, and the user can watch the picture more conveniently.
Optionally, the recommended recipes are recommended to the user through voice broadcasting.
As shown in fig. 3, an apparatus for recommending recipes according to an embodiment of the present disclosure includes a processor (processor)100 and a memory (memory)101 storing program instructions. Optionally, the apparatus may also include a Communication Interface (Communication Interface)102 and a bus 103. The processor 100, the communication interface 102, and the memory 101 may communicate with each other via a bus 103. The communication interface 102 may be used for information transfer. The processor 100 may call program instructions in the memory 101 to perform the method for recommending recipes of the above embodiments.
Further, the program instructions in the memory 101 may be implemented in the form of software functional units and stored in a computer readable storage medium when sold or used as a stand-alone product.
The memory 101, which is a computer-readable storage medium, may be used for storing software programs, computer-executable programs, such as program instructions/modules corresponding to the methods in the embodiments of the present disclosure. The processor 100 executes functional applications and data processing, i.e. implements the method for recommending recipes in the above embodiments, by executing program instructions/modules stored in the memory 101.
The memory 101 may include a storage program area and a storage data area, wherein the storage program area may store an operating system, an application program required for at least one function; the storage data area may store data created according to the use of the terminal device, and the like. In addition, the memory 101 may include a high-speed random access memory, and may also include a nonvolatile memory.
By adopting the device for recommending recipes, provided by the embodiment of the disclosure, the recommended recipes are obtained according to the first recipe attribute tag corresponding to the sensitivity information by obtaining the sensitivity information of the user to food, and the recommended recipes are recommended to the user, so that the personalized recipes can be recommended to the user according to the food sensitivity information of the user, and the experience of the user in obtaining the recommended recipes is improved.
The embodiment of the disclosure provides a device comprising the device for recommending recipes.
Optionally, the device is one of a smart refrigerator, a computer, and a mobile phone.
The device acquires the sensitivity information of the user to food, acquires the recommended recipes according to the first recipe attribute label corresponding to the sensitivity information, recommends the recommended recipes to the user, can recommend personalized recipes to the user according to the food sensitivity information of the user, and improves the experience of the user in acquiring the recommended recipes. Meanwhile, the recommended recipes are displayed on the display screen of the intelligent refrigerator, so that the user can conveniently check the recipes in the process of cooking.
The disclosed embodiments provide a computer-readable storage medium storing computer-executable instructions configured to perform the above-described method for recommending recipes.
The disclosed embodiments provide a computer program product comprising a computer program stored on a computer readable storage medium, the computer program comprising program instructions which, when executed by a computer, cause the computer to perform the above-described method for recommending recipes.
The computer-readable storage medium described above may be a transitory computer-readable storage medium or a non-transitory computer-readable storage medium.
The technical solution of the embodiments of the present disclosure may be embodied in the form of a software product, where the computer software product is stored in a storage medium and includes one or more instructions to enable a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method of the embodiments of the present disclosure. And the aforementioned storage medium may be a non-transitory storage medium comprising: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes, and may also be a transient storage medium.
The above description and drawings sufficiently illustrate embodiments of the disclosure to enable those skilled in the art to practice them. Other embodiments may incorporate structural, logical, electrical, process, and other changes. The examples merely typify possible variations. Individual components and functions are optional unless explicitly required, and the sequence of operations may vary. Portions and features of some embodiments may be included in or substituted for those of others. Furthermore, the words used in the specification are words of description only and are not intended to limit the claims. As used in the description of the embodiments and the claims, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. Similarly, the term "and/or" as used in this application is meant to encompass any and all possible combinations of one or more of the associated listed. Furthermore, the terms "comprises" and/or "comprising," when used in this application, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof. Without further limitation, an element defined by the phrase "comprising an …" does not exclude the presence of other like elements in a process, method or apparatus that comprises the element. In this document, each embodiment may be described with emphasis on differences from other embodiments, and the same and similar parts between the respective embodiments may be referred to each other. For methods, products, etc. of the embodiment disclosures, reference may be made to the description of the method section for relevance if it corresponds to the method section of the embodiment disclosure.
Those of skill in the art would appreciate that the various illustrative elements and algorithm steps described in connection with the embodiments disclosed herein may be implemented as electronic hardware or combinations of computer software and electronic hardware. Whether such functionality is implemented as hardware or software may depend upon the particular application and design constraints imposed on the solution. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the disclosed embodiments. It can be clearly understood by the skilled person that, for convenience and brevity of description, the specific working processes of the system, the apparatus and the unit described above may refer to the corresponding processes in the foregoing method embodiments, and are not described herein again.
In the embodiments disclosed herein, the disclosed methods, products (including but not limited to devices, apparatuses, etc.) may be implemented in other ways. For example, the above-described apparatus embodiments are merely illustrative, and for example, the division of the units may be merely a logical division, and in actual implementation, there may be another division, for example, multiple units or components may be combined or integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, devices or units, and may be in an electrical, mechanical or other form. The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to implement the present embodiment. In addition, functional units in the embodiments of the present disclosure may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit.
The flowchart and block diagrams in the figures illustrate the architecture, functionality, and operation of possible implementations of systems, methods and computer program products according to embodiments of the present disclosure. In this regard, each block in the flowchart or block diagrams may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). In some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. In the description corresponding to the flowcharts and block diagrams in the figures, operations or steps corresponding to different blocks may also occur in different orders than disclosed in the description, and sometimes there is no specific order between the different operations or steps. For example, two sequential operations or steps may in fact be executed substantially concurrently, or they may sometimes be executed in the reverse order, depending upon the functionality involved. Each block of the block diagrams and/or flowchart illustrations, and combinations of blocks in the block diagrams and/or flowchart illustrations, can be implemented by special purpose hardware-based systems that perform the specified functions or acts, or combinations of special purpose hardware and computer instructions.
Claims (10)
1. A method for recommending recipes, comprising:
acquiring food sensitivity information of a user;
acquiring a first recipe attribute label corresponding to the sensitivity information;
acquiring a recommended recipe according to the first recipe attribute label;
and recommending the recommended recipes to the user.
2. The method of claim 1, wherein obtaining a first recipe attribute tag corresponding to the sensitivity information comprises:
matching a first recipe attribute label corresponding to the food sensitivity information in a preset first label database;
the preset first label database stores the corresponding relation between the food sensitivity information and the first recipe attribute label.
3. The method of claim 1, wherein obtaining a recommended recipe from the first recipe attribute tag comprises:
matching a first alternative recipe corresponding to the first recipe attribute label in a preset recipe database, and taking the first alternative recipe as a recommended recipe;
the preset recipe database stores the corresponding relation between the first recipe attribute label and the alternative recipe.
4. The method of claim 1, wherein obtaining a recommended recipe from the first recipe attribute tag comprises:
matching a first alternative recipe corresponding to the first recipe attribute label in a preset recipe database; the preset recipe database stores the corresponding relation between the first recipe attribute label and the first alternative recipe;
matching a second alternative recipe comprising a second recipe attribute label in the first alternative recipe, and taking the second alternative recipe as a recommended recipe;
the second recipe attribute label is obtained from a body index of the user.
5. The method of claim 1, wherein obtaining a recommended recipe from the first recipe attribute tag comprises:
matching a second alternative recipe corresponding to the second recipe attribute label in a preset recipe database; the preset recipe database stores the corresponding relation between the second recipe attribute label and a second alternative recipe;
matching a first alternative recipe comprising the first recipe attribute label in the second alternative recipe, and taking the first alternative recipe as a recommended recipe;
the second recipe attribute label is obtained from a body index of the user.
6. The method according to claim 4 or 5, wherein the second recipe attribute label is obtained from a physical indicator of the user, comprising:
acquiring body indexes of a user;
matching a second recipe attribute label corresponding to the body index of the user in a preset second label database;
and the preset second label database stores the corresponding relation between the body index of the user and the second recipe attribute label.
7. The method of any of claims 1 to 5, wherein recommending the recommended recipe to the user comprises:
acquiring the category of the recommended recipe;
and recommending the recommended recipes to the user according to the types of the recommended recipes.
8. An apparatus for recipe recommendation, comprising a processor and a memory having stored program instructions, characterized in that the processor is configured to perform the method for recipe recommendation according to any one of claims 1 to 7 when executing the program instructions.
9. An apparatus, characterized in that it comprises a device for recipe recommendation according to claim 8.
10. The method of claim 9, wherein the device comprises one of a smart refrigerator, a computer, and a smart phone.
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