WO2019169931A1 - 一种食材推荐的方法、设备及计算机存储介质 - Google Patents

一种食材推荐的方法、设备及计算机存储介质 Download PDF

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Publication number
WO2019169931A1
WO2019169931A1 PCT/CN2018/123250 CN2018123250W WO2019169931A1 WO 2019169931 A1 WO2019169931 A1 WO 2019169931A1 CN 2018123250 W CN2018123250 W CN 2018123250W WO 2019169931 A1 WO2019169931 A1 WO 2019169931A1
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Prior art keywords
food
recommended
physique
information
efficacy
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PCT/CN2018/123250
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English (en)
French (fr)
Inventor
马晓媛
张智
张旭凯
张伟
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美的集团股份有限公司
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Publication of WO2019169931A1 publication Critical patent/WO2019169931A1/zh

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    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
    • G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets

Definitions

  • the present application relates to the field of catering technology, and in particular, to a method, a device and a computer storage medium for recommending food materials.
  • the current recommended or collocation process of the ingredients is based on the user's basic external information, such as height, age, weight, etc.
  • the recommended ingredients are too large for the user to be more precise. Recommended ingredients.
  • the embodiments of the present application are intended to provide a method, a device, and a computer storage medium for recommending food materials, which can improve the accuracy of the food product recommendation.
  • an embodiment of the present application provides a method for recommending a foodstuff, the method comprising:
  • the recommended food to be recommended is recommended.
  • the embodiment of the present application provides a food recommendation device, including a receiving part, a query part, and a recommendation part; wherein
  • the receiving part is configured to receive physical conclusion information for indicating a user's physique
  • the querying portion is configured to query a correspondence between the set body information and the food function information based on the user's physique characterized in the physique conclusion information, and obtain food function information of the target food material;
  • the recommendation portion is configured to recommend the food to be recommended.
  • an embodiment of the present application provides a food recommendation device, the device comprising: a memory, a processor, and a computer program stored on the memory and operable on the processor, the computer program being The processor, when executed, implements the steps of the method as described in the first aspect.
  • an embodiment of the present application provides a computer storage medium, where the computer storage medium stores a program recommended by a food material, and when the program recommended by the food material is executed by at least one processor, implementing the method as described in the first aspect. The steps for the recommended method of ingredients.
  • the embodiment of the present application provides a method, a device and a computer storage medium for recommending food materials, and recommending ingredients to the user according to the physique conclusion of the user, and the food material efficacy information of the recommended food materials is matched with the food material efficacy information applicable to the user's physique, thereby
  • the product can be recommended for the user's own physical information, which improves the accuracy of the recommendation and achieves personalized recommendation of the ingredients.
  • 1A is a schematic flow chart of a method for recommending food materials according to an embodiment of the present application
  • FIG. 1B is a schematic diagram of a network architecture according to an embodiment of the present application.
  • FIG. 2 is a schematic structural diagram of a food material recommendation device according to an embodiment of the present application.
  • FIG. 3 is a schematic structural diagram of another food material recommendation device according to an embodiment of the present application.
  • FIG. 4 is a schematic diagram of a specific hardware structure of a food material recommendation device according to an embodiment of the present application.
  • the recommendation of the ingredients in the meal is an important part.
  • the user needs to input the external information such as height, age and weight, and may also need the user to input himself. Preferences such as preferences; subsequently, based on external information and preference information, the user is given a meal recommendation for the meal.
  • the external information that users can provide is limited, and the materials recommended by these external information can theoretically be applied to users of the same height, weight and age. Each user's own physiological characteristics are recommended, resulting in lower accuracy of the recommendation.
  • the present application expects to be able to recommend food to the user based on the professional constitutional conclusions obtained by the user through the diagnosis or physical examination process.
  • the method may be applied to a food recommendation device, and the method may include:
  • S101 Receive physical conclusion information for indicating a user's physique
  • S102 querying, according to the user physique characterized by the physique conclusion information, a correspondence relationship between the physique information set and the food efficacy information, and obtaining food efficacy information of the target food material;
  • S103 Query a correspondence between the set food material and the food efficacy information based on the food efficacy information of the target food material, and obtain the to-be-recommended food material that matches the food efficacy information of the target food material;
  • the food material is recommended to the user in combination with the user's physical conclusion, and the food material efficacy information of the recommended food material matches the food material efficacy information applicable to the user's physical condition, thereby
  • the product can be recommended for the user's own physical information, which improves the accuracy of the recommendation and achieves personalized recommendation of the ingredients.
  • the food material recommendation device may be a server device having a storage and calculation function, as shown in FIG. 1B, the server device 31 may communicate with the terminal devices 11, 12, 13 to 1N through a network. 21 to connect.
  • the doctor can input the physique conclusion information to the server device through the terminal device by inputting the physique conclusion information into the terminal device connected to the server device.
  • the user scans the diagnosis report or the paper report of the physical examination result through the user's own terminal device, thereby obtaining the physical conclusion information and transmitting it to the server device.
  • the food material recommendation device may also be a food material storage electrical device in the user's home, such as a household appliance such as a refrigerator or an electric ice chest.
  • the household electrical appliance has a network access function and can access a wired network, a cellular mobile network, or a wireless network, and can obtain a method for implementing the food material recommendation described in this embodiment from an information provider such as a device provider.
  • the user After completing the diagnosis or medical examination process of the hospital, the user can send the paper report of the diagnosis result or the physical examination result to the home appliance through the method of scanning or terminal device transmission, so that the home appliance can report the paper according to the diagnosis result or the physical examination result.
  • the physique conclusion information in the middle is recommended to the user.
  • the user's physique represented in the physique conclusion information may be physique conclusion information obtained through diagnosis or examination from a Chinese medicine perspective, and therefore, the physique Conclusion The information characterizes the user's physique through the physical characteristics of Chinese medicine.
  • common TCM constitutional characteristics may include: qi deficiency, gas trap, qi stagnation, qi stagnation, blood deficiency, blood stasis, blood heat, blood cold, qi stagnation and blood stasis, qi deficiency and blood stasis, qi and blood deficiency, gas Do not take blood, gas with blood, lack of fluid, water and fluid suspension, heart qi deficiency, heart yang deficiency, heart and blood deficiency, heart yin deficiency, heart fire stagnation, heart and pulse resistance, smoldering heart, lung qi deficiency, lung Yin deficiency, wind and cold, lungs, wind and heat, lungs, heat evil, lungs, dry evils, lungs, phlegm and dampness, large intestine dampness, large intestinal fluid loss, intestinal diarrhea, spleen qi deficiency, spleen yang deficiency, medium gas depression, Sple
  • the user's physique is one of the above-mentioned TCM constitutional characteristics in the physique conclusion information
  • the food material having the food effect corresponding to the TCM constitutional characteristic is recommended. Based on this, based on the user's physique characterized in the physique conclusion information, the corresponding relationship between the physique information and the food efficacy information is queried, and the food efficacy information of the target food material is obtained, including:
  • the physique of the user is characterized by the physique of the TCM, and according to the physique characteristics of the TCM used to characterize the physique of the user, the set TCM constitutional characteristics and the food effect corresponding to the conditioning are queried to obtain the food effect of the target food.
  • these common TCM constitutional characteristics and the food effects corresponding to the conditioning can be pre-preserved, so that when the TCM constitutional characteristics for characterizing the user's physique are obtained, The pre-saved correspondence is queried to obtain the food efficacy corresponding to the TCM constitutional characteristics for characterizing the user's physique, thereby obtaining the food effect that the target food material needs to be provided when the food material is recommended.
  • the Chinese medicine effect that the ingredients may have includes at least: 1 solution (sparse wind), 2 sweating, 3 cold (cold), 4 heat, 5 fire (pyrex), 6 Qingxu heat, 7 Jieshu (slowing heat), 8 cough, 9 Pingchuan (stopping asthma, Dingchuan), 10 warm lungs, 11 lungs, 12 clear lungs, 13 lungs, 14 moistening, 15 phlegm (elimination) ⁇ ), 16 pharyngeal, 17 gas reduction (convergence of lungs), 18 gas, 19 down (lower gas), 20 oozing (diuretic), 21 wet (dehumidification, dampness), 22 dampness, 23 swelling, 24 diuretic (little water, urination), 25 Tonglin, 26 soft Jian, 27 scattered knot, 28 qi (qi, smooth), 29 Jie Yu (opening), 30 wide chest, 31 remove trouble, 32 Shugan (slow liver, soft liver), 33 Qinggan (cle
  • the food effect corresponding to the gas trap is: supplement and benefit Qi;
  • the effect of blood deficiency corresponds to: blood;
  • the effect of bloody food is: blood circulation or sputum;
  • the food effect corresponding to blood heat is: cool blood;
  • the food effect corresponding to Qi deficiency and blood stasis is: qi and blood circulation and phlegm;
  • the food effect corresponding to qi and blood deficiency is: qi and blood;
  • the effect of the food corresponding to the lack of body fluid is: Shengjin or quenching thirst or yin;
  • the effect of the liquid corresponding to the liquid suspension is: water or moisture or dampness or dampness;
  • the food effect corresponding to the heart qi deficiency is: qi and heart;
  • the food effect of heart yang deficiency is: yang and nourish;
  • the food effect corresponding to heart and blood deficiency is: blood and heart;
  • the effect of the food corresponding to the heart yin deficiency is: nourishing yin and nourishing the heart;
  • the food effect of the heart fire is: clear heart and fire;
  • the food effect corresponding to the heart and pulse resistance is: blood circulation and phlegm and nourish the heart and collaterals;
  • the food effect corresponding to the bonfire is: heat and phlegm and calm and soothe the nerves;
  • the food effect corresponding to lung qi deficiency is: filling the lungs and supplementing the qi;
  • the effect of food corresponding to lung yin deficiency is: filling the lungs and nourishing yin;
  • the food effect of the wind and cold lungs is: dispelling cold and dissolving the form and warming the lungs and relieving cough;
  • the food effect of the wind-heated lung is: clearing the heat and clearing the lungs and clearing the lungs and relieving cough;
  • the food effect of heat evil lungs is: heat and phlegm and cough, or clear the lungs and phlegm and cough;
  • the food effect of the dry evil lungs is: lungs and cough;
  • phlegm and dampness The food effect of phlegm and dampness is: phlegm and dampness and cough, or phlegm and dampness and cough, or phlegm and dampness and cough;
  • the food function corresponding to the wet heat of the large intestine is: heat and dampness, or heat and dampness;
  • the food effect corresponding to the deficiency of large intestine fluid is: moisturizing and laxative;
  • the food effect of intestinal diarrhea is: sputum and diarrhea
  • the food effect corresponding to spleen qi deficiency is: qi and spleen;
  • the food effect corresponding to spleen yang deficiency is: yang and spleen, or warm spleen;
  • the food effect corresponding to the gas trap is: supplement and benefit Qi;
  • the spleen does not control the corresponding food effect: spleen and stop bleeding, or warm the spleen and stop bleeding, or qi and stop bleeding;
  • the food effect corresponding to cold and dampness and spleen is: warm and dispelling cold and dampness, or supplementing and dispelling cold and dampness, or warming and dispelling cold and seeping, or replenishing and dispelling cold and seeping;
  • the food effects corresponding to the spleen and stomach damp heat are: heat and dampness and medium, or heat and moisture and in the middle;
  • stomach cold The food effect of stomach cold is: warming the stomach and nourishing the stomach, or supplementing the stomach and nourishing the stomach, or warming the stomach;
  • the food effect corresponding to stomach heat is: purging fire and nourishing the stomach;
  • the food effect corresponding to stomach yin deficiency is: nourishing yin and nourishing the stomach;
  • the food effect corresponding to food stagnation and stomach sputum is: elimination;
  • liver qi stagnation on food is: soothing the liver, or qi and depressing;
  • liver fire on the corresponding food is: clear liver;
  • liver yang sputum Pinggan and Qianyang, or yin and yang;
  • liver blood deficiency The food effect corresponding to liver blood deficiency is: nourishing the liver and supplementing the blood;
  • liver yin deficiency nourish the liver and nourish the yin, or soften the liver and nourish the yin;
  • the food effect corresponding to the liver wind movement is: Pinggan and Xifeng;
  • the food effect corresponding to liver and gallbladder damp heat is: clearing heat and dampness and soothing the liver, or clearing heat and getting wet and soothing the liver, or clearing the liver and dampness, or clearing the liver and getting wet;
  • the food effect corresponding to the cold stagnation liver pulse is: nourishing the liver and dispelling cold;
  • kidney and yang The food effect corresponding to kidney yang deficiency is: kidney and yang;
  • kidney and nourishing yin The food effect corresponding to kidney yin deficiency is: kidney and nourishing yin;
  • kidney deficiency is corresponding to the food: kidney and qi;
  • kidney gas is not solid: the kidney and the Qi and solid, or the kidney;
  • kidney and gas The effect of the kidney on the gas is: kidney and gas;
  • the food function corresponding to the damp heat of the bladder is: heat and dampness, or heat and dampness;
  • the effect of heart and kidney does not correspond to the food: nourishing yin and reducing fire and filling the heart and tonifying the kidney;
  • the food effect corresponding to the heart and spleen is: raising the heart and replenishing the spleen;
  • the food effect of heart, liver and blood deficiency is: blood and liver and heart, or blood and liver and heart;
  • the food effect corresponding to heart and kidney yang deficiency is: supplementing yang and tonifying the kidney and nourishing the heart;
  • the food effect of cardiopulmonary qi deficiency is: qi and lungs and nourishment;
  • the food effect of spleen and lung qi deficiency is: qi and lungs and supplement;
  • the food effect corresponding to spleen and kidney yang deficiency is: Bu Yang and kidney and Buzhong, or Bu Yang and kidney and warm;
  • the food effect of lung and kidney yin deficiency is: nourishing yin and nourishing the kidney and nourishing the lungs, or nourishing yin and tonifying the kidney and moistening the lungs;
  • liver and kidney yin deficiency is: liver and kidney, or liver, or kidney and nourishing yin;
  • liver and spleen The effect of liver and spleen is corresponding to the food: liver and spleen;
  • liver and stomach The corresponding food effects of liver and stomach are: liver and stomach;
  • liver fire on the lungs is: clearing the liver and clearing the lungs and relieving cough;
  • the food effect corresponding to the yin and yang deficiency is: nourishing yin and nourishing yang.
  • the food material recommendation can be made to the user based on the food efficiency of the target food material.
  • the specific process is as described in step S103 in FIG. 1A , and details are not described herein again.
  • the technical solution shown in FIG. 1A may further include:
  • the general characteristics of common food effects may be the solution of the above food effects (distraction of wind), cough and asthma, phlegm, qi, heat, warm, qi, and yang (helping yang, Aphrodisiac), blood (and blood), nourishing yin (complementing yin), digestion (elimination, elimination of valley), convergence (receiving sputum, sputum), moist intestines (slippery).
  • Other food functions besides the above categories can be considered as small class characteristics.
  • the small class characteristics of the food ingredients can be one or more. Specifically, the large class characteristics or the small class characteristics can pass the label. The form corresponds to the ingredients, so for a single item, the number of labels that can be corresponding to it can be one or more. This embodiment does not describe this.
  • the ingredients that can be used for solving the table can set their large-scale characteristics as a solution table (sparse wind), and then increase sweating and disperse according to the sub-category characteristics of the ingredients according to the solution table (sparse wind).
  • Small class characteristics such as cold and heat; understandably, the relationship between large class characteristics and small class characteristics is "and";
  • the ingredients used for water wetting do not have the corresponding large-scale characteristics. Therefore, the spleen, dampness, dilated sputum, detoxification, swelling, qi, and lactation are determined directly according to the characteristics of the small materials that the ingredients meet. Rheumatism, refreshing, refreshing, removing phlegm, hangover, etc.
  • the food function of each food material can be inquired based on the food efficacy of the target food material, thereby obtaining the to-be-recommended food material that needs to be recommended to the user, and the food to be recommended is presented to the user. Make recommendations.
  • the food recommendation device is a food storage appliance, such as a refrigerator, an electric refrigerator, etc.
  • the food storage device may not store the to-be-recommended food, and thus the user cannot obtain the food.
  • the situation of the recommended ingredients occurs, and based on this, the recommended ingredients can be replaced by a preset replacement recommendation strategy, so that the replacement ingredients that can replace the items to be recommended can be obtained.
  • the method further includes:
  • Step 11 determining the food efficacy corresponding to the existing food material
  • Step 12 the degree of approximation between the food efficacy of the existing food material and the food efficacy of the food to be recommended
  • step 13 the existing ingredients whose approximation is higher than the set threshold are recommended.
  • the above degree of approximation can be considered to characterize the degree of similarity between the food materials for regulating the physique of the user's body.
  • the food efficacy of the food material is characterized by the large class characteristics and the small class characteristics, and then the same can be considered to be the same.
  • the food function between the ingredients of the large class is more similar; and the ingredients of the same type of characteristics can be one or more based on the characteristics of the ingredients, so the same small class characteristics are met between the ingredients. The greater the number, the more similar the food effect between the ingredients.
  • the present implementation can set a threshold of the degree of approximation, and when it is higher than the threshold, it indicates that the food efficacy between the two food materials is very close, and thus can be used to replace the food to be recommended to recommend to the user.
  • the method further includes:
  • Step 21 determining the number of nutrient exchanges of the existing foodstuffs and the number of nutrient exchanges of the to-be-recommended foodstuffs;
  • Step 22 comparing a difference between the number of nutrient exchanges of the existing food material and the number of nutrient exchange parts of the to-be-recommended food material with a set difference threshold;
  • step 23 the existing food material whose difference is higher than the difference threshold is recommended.
  • the nutrient exchange fraction is used to characterize the weight of the food material that provides a set amount of nutrient elements.
  • the nutrient element type is set to heat, and the set quantity is 90 kcal.
  • the number of nutrient exchanges is one, it means that the weight of food that can produce 90 kilocalories is a nutrient exchange number. 35 grams of taro and 200 grams of spinach can produce 90 kilocalories, so 35 grams of taro or 200 grams of spinach can be recorded as a serving of nutrients.
  • the above-mentioned nutrient element type may include protein, carbohydrate, vitamin, fat, trace element and the like in addition to calories, which will not be described in this embodiment.
  • the foodstuffs closest to the number of nutrient exchanges of the ingredients to be recommended can be obtained from the existing ingredients, so that the recommended ingredients can be replaced with the recommended products, so that the user can be recommended to be more closely recommended.
  • Ingredients for the nutritional properties of the ingredients are described above.
  • the food recommendation can be performed according to the physical conclusion information after the diagnosis or the physical examination by the user, and the similar food material can be recommended for recommendation when the existing food material lacks the food to be recommended. Therefore, the recommendation by the external information of the user is avoided, the accuracy of the recommendation of the food material is improved, and the personalized food recommendation can be realized.
  • FIG. 2 shows a composition of a food material recommendation device 20 provided by an embodiment of the present application, which may include: a receiving portion 201, a query portion 202, and a recommendation portion 203;
  • the receiving part 201 is configured to receive physical conclusion information for indicating a user's physique
  • the querying portion 202 is configured to query a correspondence between the set physique information and the food efficacy information based on the user physique characterized in the physique conclusion information, and obtain food function information of the target food material;
  • the recommendation portion 203 is configured to recommend the food to be recommended.
  • the physique conclusion information characterizes the user's physique through the TCM constitutional characteristics.
  • the querying portion 202 is configured to represent the user's physique through the TCM physical traits corresponding to the physique conclusion information, and query the set TCM physical traits and correspondence according to the physique characteristics of the TCM used to characterize the user's physique. Conditioned food efficacy, obtaining the food effect of the target food.
  • the device 20 further includes a pre-stored portion 204 configured to pre-store the TCM constitutional features and the food effects corresponding to the conditioning to obtain a correspondence between the physique information and the food efficacy information. relationship.
  • the device 20 further includes a determining portion 205 configured to:
  • the recommended portion 203 is further configured to:
  • the recommended portion 203 is further configured to:
  • the “part” may be a partial circuit, a partial processor, a partial program or software, etc., of course, may be a unit, a module, or a non-modular.
  • each component in this embodiment may be integrated into one processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit.
  • the above integrated unit can be implemented in the form of hardware or in the form of a software function module.
  • the integrated unit may be stored in a computer readable storage medium if it is implemented in the form of a software function module and is not sold or used as a stand-alone product.
  • the technical solution of the embodiment is essentially Said that the part contributing to the prior art or all or part of the technical solution can be embodied in the form of a software product stored in a storage medium, comprising a plurality of instructions for making a computer device (may It is a personal computer, a server, or a network device, etc. or a processor that performs all or part of the steps of the method described in this embodiment.
  • the foregoing storage medium includes: a U disk, a mobile hard disk, a read only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disk, and the like, which can store program codes.
  • the present embodiment provides a computer storage medium storing a food product recommendation program, and implementing the food material recommendation method according to the first embodiment described above when the food product recommended program is executed by at least one processor A step of.
  • a specific hardware structure of a food material recommendation device 20 includes: a memory 401, a processor 402, and a memory stored in the memory.
  • the various components are coupled together by a bus system 404.
  • the bus system 404 is used to implement connection communication between these components.
  • the bus system 404 includes a power bus, a control bus, and a status signal bus in addition to the data bus.
  • various buses are labeled as bus system 404 in FIG.
  • the processor 402 is configured to execute the computer program 403 to implement the following steps:
  • the recommended food to be recommended is recommended.
  • the memory 401 in the embodiment of the present application may be a volatile memory or a non-volatile memory, or may include both volatile and non-volatile memory.
  • the non-volatile memory may be a read-only memory (ROM), a programmable read only memory (PROM), an erasable programmable read only memory (Erasable PROM, EPROM), or an electric Erase programmable read only memory (EEPROM) or flash memory.
  • the volatile memory can be a Random Access Memory (RAM) that acts as an external cache.
  • RAM Random Access Memory
  • many forms of RAM are available, such as static random access memory (SRAM), dynamic random access memory (DRAM), synchronous dynamic random access memory (Synchronous DRAM).
  • SDRAM Double Data Rate Synchronous Dynamic Random Access Memory
  • DDRSDRAM Double Data Rate Synchronous Dynamic Random Access Memory
  • ESDRAM Enhanced Synchronous Dynamic Random Access Memory
  • SDRAM Synchronous Connection Dynamic Random Access Memory
  • DRRAM direct memory bus random access memory
  • the processor 402 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the foregoing method may be completed by an integrated logic circuit of hardware in the processor 402 or an instruction in a form of software.
  • the processor 402 may be a general-purpose processor, a digital signal processor (DSP), an application specific integrated circuit (ASIC), a Field Programmable Gate Array (FPGA), or the like. Programmable logic devices, discrete gates or transistor logic devices, discrete hardware components.
  • the methods, steps, and logical block diagrams disclosed in the embodiments of the present application can be implemented or executed.
  • the general purpose processor may be a microprocessor or the processor or any conventional processor or the like.
  • the steps of the method disclosed in the embodiments of the present application may be directly implemented by the hardware decoding processor, or may be performed by a combination of hardware and software modules in the decoding processor.
  • the software module can be located in a conventional storage medium such as random access memory, flash memory, read only memory, programmable read only memory or electrically erasable programmable memory, registers, and the like.
  • the storage medium is located in the memory 401, and the processor 402 reads the information in the memory 401 and completes the steps of the above method in combination with its hardware.
  • the embodiments described herein can be implemented in hardware, software, firmware, middleware, microcode, or a combination thereof.
  • the processing unit can be implemented in one or more Application Specific Integrated Circuits (ASICs), Digital Signal Processing (DSP), Digital Signal Processing Equipment (DSP Device, DSPD), programmable Programmable Logic Device (PLD), Field-Programmable Gate Array (FPGA), general purpose processor, controller, microcontroller, microprocessor, other for performing the functions described herein In an electronic unit or a combination thereof.
  • ASICs Application Specific Integrated Circuits
  • DSP Digital Signal Processing
  • DSP Device Digital Signal Processing Equipment
  • PLD programmable Programmable Logic Device
  • FPGA Field-Programmable Gate Array
  • the techniques described herein can be implemented by modules (eg, procedures, functions, and so on) that perform the functions described herein.
  • the software code can be stored in memory and executed by the processor.
  • the memory can be implemented in the processor or external to the processor.
  • processor 402 is further configured to execute the computer program 403, and implement the steps of the method in the first embodiment, and details are not described herein again.
  • embodiments of the present application can be provided as a method, system, or computer program product. Accordingly, the application can take the form of a hardware embodiment, a software embodiment, or an embodiment in combination with software and hardware. Moreover, the application can take the form of a computer program product embodied on one or more computer-usable storage media (including but not limited to disk storage and optical storage, etc.) including computer usable program code.
  • the computer program instructions can also be stored in a computer readable memory that can direct a computer or other programmable data processing device to operate in a particular manner, such that the instructions stored in the computer readable memory produce an article of manufacture comprising the instruction device.
  • the apparatus implements the functions specified in one or more blocks of a flow or a flow and/or block diagram of the flowchart.
  • These computer program instructions can also be loaded onto a computer or other programmable data processing device such that a series of operational steps are performed on a computer or other programmable device to produce computer-implemented processing for execution on a computer or other programmable device.
  • the instructions provide steps for implementing the functions specified in one or more of the flow or in a block or blocks of a flow diagram.

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Abstract

一种食材推荐的方法、设备（20）及计算机存储介质；该方法可以包括：接收用于指示用户体质的体质结论信息（S101）；基于所述体质结论信息中所表征的用户体质，查询设定的体质信息与食物功效信息之间的对应关系，获得目标食材的食物功效信息（S102）；基于所述目标食材的食物功效信息查询设定的食材与食物功效信息之间的对应关系，获得与所述目标食材的食物功效信息相匹配的待推荐食材（S103）；将所述待推荐食材进行推荐（S104）。

Description

一种食材推荐的方法、设备及计算机存储介质
相关申请的交叉引用
本申请基于申请号为201810186346.3、申请日为2018年03月07日的中国专利申请提出，并要求该中国专利申请的优先权，该中国专利申请的全部内容在此以全文引入的方式引入本申请。
技术领域
本申请涉及配餐技术领域，尤其涉及一种食材推荐的方法、设备及计算机存储介质。
背景技术
随着生活水平的提高，人们的健康意识也不断地得到了提升，用户也越来越注意自身健康的保养，“保健”也随之成为了一个重要的话题，而在保健的过程中，食材的搭配起到了重要的作用。
但是目前已有的食材推荐或搭配过程大都基于用户基本的外部情况信息，例如身高、年龄、体重等进行食材推荐，这样的推荐方式所推荐的食材适用范围过大，无法更加精确的向用户进行食材推荐。
发明内容
为解决上述技术问题，本申请实施例期望提供一种食材推荐的方法、设备及计算机存储介质，能够提高食材推荐的精确度。
本申请的技术方案是这样实现的：
第一方面，本申请实施例提供了一种食材推荐的方法，所述方法包括：
接收用于指示用户体质的体质结论信息；
基于所述体质结论信息中所表征的用户体质，查询设定的体质信息与食物功效信息之间的对应关系，获得目标食材的食物功效信息；
基于所述目标食材的食物功效信息查询设定的食材与食物功效信息之间的对应关系，获得与所述目标食材的食物功效信息相匹配的待推荐食材；
将所述待推荐食材进行推荐。
第二方面，本申请实施例提供了一种食材推荐设备，包括接收部分、查询部分和推荐部分；其中，
所述接收部分，配置为接收用于指示用户体质的体质结论信息；
所述查询部分，配置为基于所述体质结论信息中所表征的用户体质，查询设定的体质信息与食物功效信息之间的对应关系，获得目标食材的食物功效信息；以及，
基于所述目标食材的食物功效信息查询设定的食材与食物功效信息之间的对应关系，获得与所述目标食材的食物功效信息相匹配的待推荐食材；
所述推荐部分，配置为将所述待推荐食材进行推荐。
第三方面，本申请实施例提供了一种食材推荐设备，所述设备包括：存储器、处理器及存储在所述存储器上并可在所述处理器上运行的计算机程序，所述计算机程序被所述处理器执行时实现如第一方面所述的方法的步骤。
第四方面，本申请实施例提供了一种计算机存储介质，所述计算机存储介质存储有食材推荐的程序，当所述食材推荐的程序被至少一个处理器执行时实现如第一方面所述的食材推荐方法的步骤。
本申请实施例提供了一种食材推荐的方法、设备及计算机存储介质，结合用户的体质结论向用户推荐食材，并且所推荐食材的食材功效信息与适用于用户体质的食材功效信息相匹配，从而能够针对用户自身的体质信息进行食材推荐，提高了推荐的精确度，实现了食材的个性化推荐。
附图说明
图1A为本申请实施例提供的一种食材推荐的方法流程示意图；
图1B为本申请实施例提供的一种网络架构示意图；
图2为本申请实施例提供的一种食材推荐设备的组成示意图；
图3为本申请实施例提供的另一种食材推荐设备的组成示意图；
图4为本申请实施例提供的一种食材推荐设备的具体硬件结构示意图。
具体实施方式
下面将结合本申请实施例中的附图，对本申请实施例中的技术方案进行清楚、完整地描述。
在智能配餐技术中，餐谱的食材推荐是重要的一个环节，而目前现有的食材推荐过程中，均需要用户输入自身的身高、年龄、体重等外部信息，而且还有可能需要用户输入自身喜好等偏好信息；随后，基于外部信息和偏好信息向用户进行餐谱的食材推荐。由此可知，通常用户并没有专业的营养学及医学知识，因此，用户能够提供的外部信息有限，而且这些外部信息所推荐的食材理论上可以适用于相同身高、体重以及年龄的用户，无法针对各用户自身的生理特征进行推荐，从而造成了推荐的精确度较低。基于上述情况，本申请期望能够以用户通过诊治或体检过程所得到的专业体质结论来向用户进行食材推荐。
实施例一
参见图1A，其示出了本申请实施例提供的一种食材推荐的方法，所述方法可以应用于食材推荐设备，所述方法可以包括：
S101：接收用于指示用户体质的体质结论信息；
S102：基于所述体质结论信息中所表征的用户体质，查询设定的体质信息与食物功效信息之间的对应关系，获得目标食材的食物功效信息；
S103：基于所述目标食材的食物功效信息查询设定的食材与食物功效 信息之间的对应关系，获得与所述目标食材的食物功效信息相匹配的待推荐食材；
S104：将所述待推荐食材进行推荐。
通过图1A所示的技术方案可以看出，在本申请实施例中，结合用户的体质结论向用户推荐食材，并且所推荐食材的食材功效信息与适用于用户体质的食材功效信息相匹配，从而能够针对用户自身的体质信息进行食材推荐，提高了推荐的精确度，实现了食材的个性化推荐。
在本实施例中，作为一种优选的示例，食材推荐设备可以为具有存储和运算功能的服务器设备，如图1B所示，该服务器设备31可以与终端设备11、12、13至1N通过网络21进行连接。当用户在医院进行诊治或体检过程中，医生可以通过将体质结论信息输入到与该服务器设备连接的终端设备中，从而通过终端设备向服务器设备发送用户的体质结论信息。此外，还可以当用户在完成医院的诊治或体检过程之后，通过用户自身的终端设备将诊治结果或体检结果的纸质报告进行扫描，从而获得体质结论信息后向服务器设备进行发送。
作为另一种优选示例，由于食材推荐设备需要向用户进行食材推荐，因此，食材推荐设备还可以是用户家中的食材存储电器设备，例如电冰箱、电冰柜等家电设备。该家电设备具有网络接入功能，能够接入到有线网络、蜂窝移动网络或无线网络，可以从设备提供商等信息提供方获取能够实现本实施例所述的食材推荐的方法程序。用户在完成医院的诊治或体检过程之后，可以将诊治结果或体检结果的纸质报告通过扫描或终端设备发送的方法发送至家电设备中，从而家电设备能够根据诊治结果或体检结果的纸质报告中的体质结论信息向用户进行食材推荐。
可以理解地，上述两种优选示例用于说明本实施例技术方案的非典型性的使用场景，当然也不限定本实施例技术方案仅用于上述场景，其他能 够基于用户的体质结论信息来向用户进行食物推荐的场景同样能够适用于本实施例的技术方案，在此不再做赘述。
对于图1A所示的技术方案，在一种可能的实现方式中，所述体质结论信息中所表征的用户体质，可以是通过中医角度进行诊断或检查获得的体质结论信息，因此，所述体质结论信息通过中医体质特征表征用户体质。
举例来说，常见的中医体质特征可以包括：气虚、气陷、气滞、气逆、血虚、血瘀、血热、血寒、气滞血瘀、气虚血瘀、气血两虚、气不摄血、气随血脱、津液不足、水液停聚、心气虚、心阳虚、心血虚、心阴虚、心火亢盛、心脉痹阻、痰火扰心、肺气虚、肺阴虚、风寒犯肺、风热犯肺、热邪壅肺、燥邪犯肺、痰湿阻肺、大肠湿热、大肠液亏、肠虚滑泻、脾气虚、脾阳虚、中气下陷、脾不统血、寒湿困脾、脾胃湿热、胃寒、胃热、胃阴虚、食滞胃脘、肝气郁结、肝火上炎、肝阳上亢、肝血虚、肝阴虚、肝风内动、肝胆湿热、寒滞肝脉、肾阳虚、肾阴虚、肾精不足、肾气不固、肾不纳气、膀胱湿热、心肾不交、心肝血虚、心肾阳虚、心肺气虚、脾肺气虚、脾肾阳虚、肺肾阴虚、肝肾阴虚、肝脾不调、肝胃不和、肝火犯肺、阴阳两虚等。
针对上述中医体质特征，均需要进食具有对应食物功效的食物进行调理。如果当体质结论信息中表征用户体质为上述中医体质特征之一时，就会推荐具有与该中医体质特征对应食物功效的食材。基于此，基于所述体质结论信息中所表征的用户体质，查询设定的体质信息与食物功效信息之间的对应关系，获得目标食材的食物功效信息，包括：
相应于所述体质结论信息通过中医体质特征表征用户体质，根据用于表征用户体质的中医体质特征，查询设定的中医体质特征与对应进行调理的食物功效，获得所述目标食材的食物功效。
具体来说，针对上述举例说明的常见的中医体质特征，可以将这些常 见的中医体质特征以及对应进行调理的食物功效进行预先保存，从而当获取到用于表征用户体质的中医体质特征时，通过查询预先保存的对应关系来获得用于表征用户体质的中医体质特征所对应的食物功效，从而得到了进行食材推荐时，目标食材需要具备的食物功效。
从中医角度来看，举例来说，食材可能具有的中医功效至少包括：1解表(疏风)，2发汗，3散寒(祛寒)，4清热，5降火(泻火)，6清虚热，7解暑(消暑)，8止咳，9平喘(止喘，定喘)，10温肺，11补肺，12清肺，13润肺，14润燥，15化痰(消痰)，16利咽，17降气(敛肺气)，18纳气，19降逆(下气)，20渗湿(利湿)，21化湿(除湿，祛湿)，22燥湿，23消肿，24利尿(利水，利小便)，25通淋，26软坚，27散结，28理气(行气，顺气)，29解郁(开郁)，30宽胸，31除烦，32疏肝(缓肝，柔肝)，33清肝(清肝热)，34养肝(补肝)，35平肝，36祛风(驱风)，37息风，38止痉，39止痒，40凉血，41止血(摄血)，42活血(散血，行血)，43祛瘀(化瘀，破瘀，散瘀)，44温中(温脾，暖脾)，45补中(益脾胃，补脾胃，健脾，益脾，补脾)，46和胃(调中，和中，和脾胃)，47暖胃，48健胃(开胃，益胃，养胃)，49厚肠胃，50消积(消食，消食化滞，消谷)，51补肾(温肾，暖肾，益精，滋肾)，52固肾，53涩精(固精)，54止带，55益气(补气)，56补血(益血，养血，和血)，57滋阴(补阴，养阴，益阴)，58生津，59止渴，60补阳(助阳，壮阳)，61潜阳，62缩尿(缩小便)，63补虚(补五脏，补虚损)，64补肝肾(益肝肾)，65益精髓(益精血，益髓)，66益脑(补脑髓，健脑益智)，67强筋骨(强筋，实筋骨，健骨)，68滋养筋脉，69舒筋活络(温通经脉，通络)，70利关节，71祛风湿，72除痹，73止痛，74调血脉，75泽肤(润肌肤)，76降压，77养心(补心)，78清心，79安眠(助眠)，80安神(安神定惊，宁心)，81提神醒脑，82消瘿瘤，83明目，84温经，85调经，86催乳，87通乳，88安胎，89收敛 (收涩，涩肠)，90止泻，91止呕，92润肠(滑肠)，93通便(利大便，泻下)，94杀虫，95驱蛔，96排毒，97解毒(托毒，解药毒，攻毒)，98解酒(醒酒，解酒毒)，99催吐(涌吐)，100消脂(消脂减肥)，101美容，102乌发，103抗衰老，104生肌等。
基于上述例举的食物功效以及例举的中医体质特征，需要将这些常见的中医体质特征以及针对中医体质特征进行调理的食物功效之间的对应关系可以举例如下：
气虚对应的食物功效为：益气；
气陷对应的食物功效为：补中且益气；
气滞对应的食物功效为：行气；
气逆对应的食物功效为：降逆；
血虚对应的食物功效为：补血；
血瘀对应的食物功效为：活血或祛瘀；
血热对应的食物功效为：凉血；
血寒对应的食物功效为：温经且散寒；
气滞血瘀对应的食物功效为：行气且活血且化瘀；
气虚血瘀对应的食物功效为：补气且活血且化瘀；
气血两虚对应的食物功效为：补气且补血；
气不摄血对应的食物功效为：补气且止血；
气随血脱对应的食物功效为：补气且补血且止血；
津液不足对应的食物功效为：生津或止渴或补阴；
水液停聚对应的食物功效为：利水或渗湿或化湿或燥湿；
心气虚对应的食物功效为：补气且养心；
心阳虚对应的食物功效为：补阳且养心；
心血虚对应的食物功效为：补血且养心；
心阴虚对应的食物功效为：滋阴且养心；
心火亢盛对应的食物功效为：清心且泻火；
心脉痹阻对应的食物功效为：活血且化瘀且养心且通络；
痰火扰心对应的食物功效为：清热且化痰且宁心且安神；
肺气虚对应的食物功效为：补肺且补气；
肺阴虚对应的食物功效为：补肺且滋阴；
风寒犯肺对应的食物功效为：散寒且解表且温肺且止咳；
风热犯肺对应的食物功效为：清热且解表且清肺且止咳；
热邪壅肺对应的食物功效为：清热且化痰且止咳，或清肺且化痰且止咳；
燥邪犯肺对应的食物功效为：润肺且止咳；
痰湿阻肺对应的食物功效为：化痰且祛湿且止咳，或化痰且利湿且止咳，或化痰且燥湿且止咳；
大肠湿热对应的食物功效为：清热且利湿，或清热且祛湿；
大肠液亏对应的食物功效为：润肠且通便；
肠虚滑泻对应的食物功效为：涩肠且止泻；
脾气虚对应的食物功效为：补气且补脾；
脾阳虚对应的食物功效为：补阳且补脾，或温脾；
中气下陷对应的食物功效为：补中且益气；
脾不统血对应的食物功效为：补脾且止血，或温脾且止血，或补气且止血；
寒湿困脾对应的食物功效为：温中且散寒且化湿，或补中且散寒且化湿，或温中且散寒且渗湿，或补中且散寒且渗湿；
脾胃湿热对应的食物功效为：清热且化湿且和中，或清热且渗湿且和中；
胃寒对应的食物功效为：温中且养胃，或补中且养胃，或暖胃；
胃热对应的食物功效为：泻火且养胃；
胃阴虚对应的食物功效为：滋阴且养胃；
食滞胃脘对应的食物功效为：消积；
肝气郁结对应的食物功效为：疏肝，或行气且解郁；
肝火上炎对应的食物功效为：清肝；
肝阳上亢对应的食物功效为：平肝且潜阳，或滋阴且潜阳；
肝血虚对应的食物功效为：养肝且补血；
肝阴虚对应的食物功效为：养肝且滋阴，或柔肝且滋阴；
肝风内动对应的食物功效为：平肝且息风；
肝胆湿热对应的食物功效为：清热且利湿且疏肝，或清热且化湿且疏肝，或清肝且利湿，或清肝且化湿；
寒滞肝脉对应的食物功效为：养肝且散寒；
肾阳虚对应的食物功效为：补肾且补阳；
肾阴虚对应的食物功效为：补肾且滋阴；
肾精不足对应的食物功效为：补肾且补气；
肾气不固对应的食物功效为：补肾且益气且固精，或固肾；
肾不纳气对应的食物功效为：补肾且纳气；
膀胱湿热对应的食物功效为：清热利湿，或清热化湿；
心肾不交对应的食物功效为：滋阴且降火且补心且补肾；
心脾两虚对应的食物功效为：养心且补脾；
心肝血虚对应的食物功效为：补血且养肝且宁心，或补血且养肝且养心；
心肾阳虚对应的食物功效为：补阳且补肾且养心；
心肺气虚对应的食物功效为：补气且补肺且养心；
脾肺气虚对应的食物功效为：补气且补肺且补中；
脾肾阳虚对应的食物功效为：补阳且补肾且补中，或补阳且补肾且温中；
肺肾阴虚对应的食物功效为：滋阴且补肾且补肺，或滋阴且补肾且润肺；
肝肾阴虚对应的食物功效为：补肝肾，或补肝，或补肾且养阴；
肝脾不调对应的食物功效为：疏肝且健脾；
肝胃不和对应的食物功效为：疏肝且和胃；
肝火犯肺对应的食物功效为：清肝且清肺且止咳；
阴阳两虚对应的食物功效为：滋阴且补阳。
可以理解地，通过上述例举的中医体质特征以及针对中医体质特征进行调理的食物功效之间的对应关系，当所述体质结论信息所表征的用户体质为上述对应关系中的任一种时，就能够通过查询该对应关系获取对应的食物功效，从而获得目标食材的食物功效。
在获得目标食材的食物功效之后，就能够基于目标食材的食物功效向用户进行食材推荐，具体过程如图1A中的步骤S103所述，在此不再赘述。但是，在执行S103之前，需要将各种食材与食物功效之间的对应关系进行保存，因此，图1A所示的技术方案还可以包括：
在确定食材所符合的食物功效的大类特性后，在所述大类特性基础上增加食材所符合的食物功效的小类特性；
相应于食材所符合的食物功效不具有大类特性，直接确定食材所符合的食物功效的小类特性。
需要说明的是，常见的食物功效的大类特性可以是上述食物功效中的解表(疏风)、止咳平喘、化痰、理气、清热、温中、益气、补阳(助阳，壮阳)、补血(和血)、滋阴(补阴)、消食(消积，消谷)、收敛(收涩， 涩肠)、润肠(滑肠)等。而除以上大类特性之外的其他食物功效可以认为是小类特性，可以理解地，食材符合的小类特性可以是一个或多个，具体来说，大类特性或小类特性可以通过标签的形式与食材进行对应，因此，对于单个食材来说，其能够对应的标签数量可以是一个或多个。本实施例对此不做赘述。
举例来说，能够用于解表的食材可以将其大类特性设置为解表(疏风)，然后根据在解表(疏风)的基础上按照食材所符合的小类特性增加发汗、散寒、清热等小类特性；可以理解地，大类特性与小类特性之间为“且”的关系；
又比如用于利水渗湿的食材不具有相应的大类特性，因此，直接按照食材所符合的小类特性确定为健脾、利湿、散瘀、解毒、消肿、下气、通乳、祛风湿、提神醒脑、宁心、除痹、解酒等。
需要说明的是，针对各食材的食物功效确定完毕之后，就能够基于目标食材的食物功效查询各食材的食物功效，从而获取需要向用户进行推荐的待推荐食材，并将该待推荐食材向用户进行推荐。
对于上述方案在进行实现过程中，当用户已有的食材不满足待推荐食材时，就需要能够针对待推荐食材进行替换推荐。以前述的应用场景的优选示例为例，当食材推荐设备为食材存储家电设备，如电冰箱，电冰柜等，这类食材存储家电设备中可能并没有存储待推荐食材，因此，造成用户无法获得待推荐食材的情况发生，基于此，可以通过预设的替换推荐策略来对待推荐食材进行替换，从而能够得到能够替换待推荐食材的替换食材。
相应于已有食材中不包括待推荐食材，在一种可能的实现方式中，所述方法还包括：
步骤11，确定已有食材对应的食物功效；
步骤12，将所述已有食材的食物功效与待推荐食材的食物功效之间的 近似程度；
步骤13，将近似程度高于设定阈值的已有食材进行推荐。
需要说明的是，上述近似程度可以认为表征食材之间用于调理用户体质的食物功效的相似程度，基于前述方案中通过大类特性和小类特性来表征食材的食物功效，那么可以认为符合相同大类特性的食材之间的食物功效更加相似；并且相同大类特性的食材之间，基于食材所符合的小类特性可以是一个或多个，那么食材之间所符合的相同的小类特性数量越多，则说明食材之间的食物功效更加相似。基于前述说明，本实现方式能够设定近似程度的阈值，当高于该阈值时，说明两个食材之间的食物功效是十分接近的，从而可以用于替换待推荐食材向用户进行推荐。
相应于已有食材中不包括待推荐食材，在一种可能的实现方式中，所述方法还包括：
步骤21，确定已有食材的营养交换份数以及所述待推荐食材的营养交换份数；
步骤22，将所述已有食材的营养交换份数与所述待推荐食材的营养交换份数之间的差值与设定的差值阈值进行比较；
步骤23，将所述差值高于所述差值阈值的已有食材进行推荐。
需要说明的是，在本实施例中，所述营养交换份数用于表征提供设定数量的营养元素的食材重量，举例来说，设定营养元素类型为热量，设定数量为90千卡，那么营养交换份数为一份时，表示能产生90千卡热量的食物重量为一份营养交换份数。35克馒头和200克菠菜均可产生90千卡热量，因此，35克馒头或200克菠菜均可记作一个份营养交换份数。可以理解地，上述营养元素类型除了热量以外，还可以包括蛋白质、碳水化合物、维生素、脂肪、微量元素等，本实施例对此不做赘述。
基于上述营养交换份数的说明，可以从已有食材中获取与待推荐食材 的营养交换份数最接近的食材，从而替换待推荐食材向用户进行推荐，这样也能够向用户推荐更加贴近待推荐食材营养特性的食材。
通过本申请实施例提供的一种食材推荐的方法，能够按照用户进行诊断或体检后的体质结论信息进行食物推荐，并且还能够在已有食材缺少待推荐食材时，提供相似的食材进行推荐，从而避免了仅通过用户的外部信息进行推荐，提高了食材推荐的准确度，能够实现个性化的食材推荐。
实施例二
基于前述实施例相同的发明构思，参见图2，其示出了本申请实施例提供的一种食材推荐设备20的组成，可以包括：接收部分201、查询部分202和推荐部分203；其中，
所述接收部分201，配置为接收用于指示用户体质的体质结论信息；
所述查询部分202，配置为基于所述体质结论信息中所表征的用户体质，查询设定的体质信息与食物功效信息之间的对应关系，获得目标食材的食物功效信息；以及，
基于所述目标食材的食物功效信息查询设定的食材与食物功效信息之间的对应关系，获得与所述目标食材的食物功效信息相匹配的待推荐食材；
所述推荐部分203，配置为将所述待推荐食材进行推荐。
在一些实施例中，所述体质结论信息通过中医体质特征表征用户体质。
在一些实施例中，所述查询部分202，配置为相应于所述体质结论信息通过中医体质特征表征用户体质，根据用于表征用户体质的中医体质特征，查询设定的中医体质特征与对应进行调理的食物功效，获得所述目标食材的食物功效。
在一些实施例中，参见图3，所述设备20还包括预存部分204，配置为将中医体质特征以及对应进行调理的食物功效进行预先保存，获得所述体质信息与食物功效信息之间的对应关系。
在一些实施例中，参见图3，所述设备20还包括确定部分205，配置为：
在确定食材所符合的食物功效的大类特性后，在所述大类特性基础上增加食材所符合的食物功效的小类特性；
相应于食材所符合的食物功效不具有大类特性，直接确定食材所符合的食物功效的小类特性。
在一些实施例中，相应于已有食材中不包括待推荐食材，所述推荐部分203，还配置为：
确定所述已有食材对应的食物功效；
将所述已有食材的食物功效与所述待推荐食材的食物功效之间的近似程度；
将所述近似程度高于设定阈值的已有食材进行推荐。
在一些实施例中，相应于已有食材中不包括待推荐食材，所述推荐部分203，还配置为：
确定已有食材的营养交换份数以及所述待推荐食材的营养交换份数；其中，所述营养交换份数用于表征提供设定数量的营养元素的食材重量；
将所述已有食材的营养交换份数与所述待推荐食材的营养交换份数之间的差值与设定的差值阈值进行比较；
将所述差值高于所述差值阈值的已有食材进行推荐。
可以理解地，在本实施例中，“部分”可以是部分电路、部分处理器、部分程序或软件等等，当然也可以是单元，还可以是模块也可以是非模块化的。
另外，在本实施例中的各组成部分可以集成在一个处理单元中，也可以是各个单元单独物理存在，也可以两个或两个以上单元集成在一个单元中。上述集成的单元既可以采用硬件的形式实现，也可以采用软件功能模 块的形式实现。
所述集成的单元如果以软件功能模块的形式实现并非作为独立的产品进行销售或使用时，可以存储在一个计算机可读取存储介质中，基于这样的理解，本实施例的技术方案本质上或者说对现有技术做出贡献的部分或者该技术方案的全部或部分可以以软件产品的形式体现出来，该计算机软件产品存储在一个存储介质中，包括若干指令用以使得一台计算机设备(可以是个人计算机，服务器，或者网络设备等)或processor(处理器)执行本实施例所述方法的全部或部分步骤。而前述的存储介质包括：U盘、移动硬盘、只读存储器(ROM，Read Only Memory)、随机存取存储器(RAM，Random Access Memory)、磁碟或者光盘等各种可以存储程序代码的介质。
因此，本实施例提供了一种计算机存储介质，该计算机存储介质存储有食材推荐的程序，当所述食材推荐的程序被至少一个处理器执行时实现如上述实施例一所述的食材推荐方法的步骤。
基于上述食材推荐设备20以及计算机存储介质，参见图4，其示出了本申请实施例提供的一种食材推荐设备20的具体硬件结构，包括：存储器401、处理器402及存储在所述存储器401上并可在所述处理器402上运行的计算机程序403。各个组件通过总线***404耦合在一起。可理解，总线***404用于实现这些组件之间的连接通信。总线***404除包括数据总线之外，还包括电源总线、控制总线和状态信号总线。但是为了清楚说明起见，在图4中将各种总线都标为总线***404。
所述处理器402，配置为执行所述计算机程序403以实现以下步骤：
接收用于指示用户体质的体质结论信息；
基于所述体质结论信息中所表征的用户体质，查询设定的体质信息与食物功效信息之间的对应关系，获得目标食材的食物功效信息；
基于所述目标食材的食物功效信息查询设定的食材与食物功效信息之 间的对应关系，获得与所述目标食材的食物功效信息相匹配的待推荐食材；
将所述待推荐食材进行推荐。
可以理解，本申请实施例中的存储器401可以是易失性存储器或非易失性存储器，或可包括易失性和非易失性存储器两者。其中，非易失性存储器可以是只读存储器(Read-Only Memory，ROM)、可编程只读存储器(Programmable ROM，PROM)、可擦除可编程只读存储器(Erasable PROM，EPROM)、电可擦除可编程只读存储器(Electrically EPROM，EEPROM)或闪存。易失性存储器可以是随机存取存储器(Random Access Memory，RAM)，其用作外部高速缓存。通过示例性但不是限制性说明，许多形式的RAM可用，例如静态随机存取存储器(Static RAM，SRAM)、动态随机存取存储器(Dynamic RAM，DRAM)、同步动态随机存取存储器(Synchronous DRAM，SDRAM)、双倍数据速率同步动态随机存取存储器(Double Data Rate SDRAM，DDRSDRAM)、增强型同步动态随机存取存储器(Enhanced SDRAM，ESDRAM)、同步连接动态随机存取存储器(Synchlink DRAM，SLDRAM)和直接内存总线随机存取存储器(Direct Rambus RAM，DRRAM)。本文描述的***和方法的存储器401旨在包括但不限于这些和任意其它适合类型的存储器。
而处理器402可能是一种集成电路芯片，具有信号的处理能力。在实现过程中，上述方法的各步骤可以通过处理器402中的硬件的集成逻辑电路或者软件形式的指令完成。上述的处理器402可以是通用处理器、数字信号处理器(Digital Signal Processor，DSP)、专用集成电路(Application Specific Integrated Circuit，ASIC)、现成可编程门阵列(Field Programmable Gate Array，FPGA)或者其他可编程逻辑器件、分立门或者晶体管逻辑器件、分立硬件组件。可以实现或者执行本申请实施例中的公开的各方法、步骤及逻辑框图。通用处理器可以是微处理器或者该处理器也可以是任何常规 的处理器等。结合本申请实施例所公开的方法的步骤可以直接体现为硬件译码处理器执行完成，或者用译码处理器中的硬件及软件模块组合执行完成。软件模块可以位于随机存储器，闪存、只读存储器，可编程只读存储器或者电可擦写可编程存储器、寄存器等本领域成熟的存储介质中。该存储介质位于存储器401，处理器402读取存储器401中的信息，结合其硬件完成上述方法的步骤。
可以理解的是，本文描述的这些实施例可以用硬件、软件、固件、中间件、微码或其组合来实现。对于硬件实现，处理单元可以实现在一个或多个专用集成电路(Application Specific Integrated Circuits，ASIC)、数字信号处理器(Digital Signal Processing，DSP)、数字信号处理设备(DSP Device，DSPD)、可编程逻辑设备(Programmable Logic Device，PLD)、现场可编程门阵列(Field-Programmable Gate Array，FPGA)、通用处理器、控制器、微控制器、微处理器、用于执行本申请所述功能的其它电子单元或其组合中。
对于软件实现，可通过执行本文所述功能的模块(例如过程、函数等)来实现本文所述的技术。软件代码可存储在存储器中并通过处理器执行。存储器可以在处理器中或在处理器外部实现。
需要说明的是，处理器402，还配置为执行所述计算机程序403，实现实施例一中所述方法的步骤，在此不再赘述。
本领域内的技术人员应明白，本申请的实施例可提供为方法、***、或计算机程序产品。因此，本申请可采用硬件实施例、软件实施例、或结合软件和硬件方面的实施例的形式。而且，本申请可采用在一个或多个其中包含有计算机可用程序代码的计算机可用存储介质(包括但不限于磁盘存储器和光学存储器等)上实施的计算机程序产品的形式。
本申请是参照根据本申请实施例的方法、设备(***)、和计算机程序产品的流程图和/或方框图来描述的。应理解可由计算机程序指令实现流程 图和/或方框图中的每一流程和/或方框、以及流程图和/或方框图中的流程和/或方框的结合。可提供这些计算机程序指令到通用计算机、专用计算机、嵌入式处理机或其他可编程数据处理设备的处理器以产生一个机器，使得通过计算机或其他可编程数据处理设备的处理器执行的指令产生用于实现在流程图一个流程或多个流程和/或方框图一个方框或多个方框中指定的功能的装置。
这些计算机程序指令也可存储在能引导计算机或其他可编程数据处理设备以特定方式工作的计算机可读存储器中，使得存储在该计算机可读存储器中的指令产生包括指令装置的制造品，该指令装置实现在流程图一个流程或多个流程和/或方框图一个方框或多个方框中指定的功能。
这些计算机程序指令也可装载到计算机或其他可编程数据处理设备上，使得在计算机或其他可编程设备上执行一系列操作步骤以产生计算机实现的处理，从而在计算机或其他可编程设备上执行的指令提供用于实现在流程图一个流程或多个流程和/或方框图一个方框或多个方框中指定的功能的步骤。

Claims (16)

  1. 一种食材推荐的方法，所述方法包括：
    接收用于指示用户体质的体质结论信息；
    基于所述体质结论信息中所表征的用户体质，查询设定的体质信息与食物功效信息之间的对应关系，获得目标食材的食物功效信息；
    基于所述目标食材的食物功效信息查询设定的食材与食物功效信息之间的对应关系，获得与所述目标食材的食物功效信息相匹配的待推荐食材；
    将所述待推荐食材进行推荐。
  2. 根据权利要求1所述的方法，所述体质结论信息通过中医体质特征表征用户体质。
  3. 根据权利要求2所述的方法，所述基于所述体质结论信息中所表征的用户体质，查询设定的体质信息与食物功效信息之间的对应关系，获得目标食材的食物功效信息，包括：
    相应于所述体质结论信息通过中医体质特征表征用户体质，根据用于表征用户体质的中医体质特征，查询设定的中医体质特征与对应进行调理的食物功效，获得所述目标食材的食物功效。
  4. 根据权利要求2所述的方法，所述方法还包括：
    将中医体质特征以及对应进行调理的食物功效进行预先保存，获得所述体质信息与食物功效信息之间的对应关系。
  5. 根据权利要求2所述的方法，所述方法还包括：
    在确定食材所符合的食物功效的大类特性后，在所述大类特性基础上增加食材所符合的食物功效的小类特性；
    相应于食材所符合的食物功效不具有大类特性，直接确定食材所符合的食物功效的小类特性。
  6. 根据权利要求1所述的方法，相应于已有食材中不包括待推荐食材，所述方法还包括：
    确定所述已有食材对应的食物功效；
    将所述已有食材的食物功效与所述待推荐食材的食物功效之间的近似程度；
    将所述近似程度高于设定阈值的已有食材进行推荐。
  7. 根据权利要求1所述的方法，相应于已有食材中不包括待推荐食材，所述方法还包括：
    确定已有食材的营养交换份数以及所述待推荐食材的营养交换份数；其中，所述营养交换份数用于表征提供设定数量的营养元素的食材重量；
    将所述已有食材的营养交换份数与所述待推荐食材的营养交换份数之间的差值与设定的差值阈值进行比较；
    将所述差值高于所述差值阈值的已有食材进行推荐。
  8. 一种食材推荐设备，所述食材推荐设备包括接收部分、查询部分和推荐部分；其中，
    所述接收部分，配置为接收用于指示用户体质的体质结论信息；
    所述查询部分，配置为基于所述体质结论信息中所表征的用户体质，查询设定的体质信息与食物功效信息之间的对应关系，获得目标食材的食物功效信息；以及，
    基于所述目标食材的食物功效信息查询设定的食材与食物功效信息之间的对应关系，获得与所述目标食材的食物功效信息相匹配的待推荐食材；
    所述推荐部分，配置为将所述待推荐食材进行推荐。
  9. 根据权利要求8所述的食材推荐设备，所述体质结论信息通过中 医体质特征表征用户体质。
  10. 根据权利要求9所述的食材推荐设备，所述查询部分，配置为相应于所述体质结论信息通过中医体质特征表征用户体质，根据用于表征用户体质的中医体质特征，查询设定的中医体质特征与对应进行调理的食物功效，获得所述目标食材的食物功效。
  11. 根据权利要求9所述的食材推荐设备，所述设备还包括预存部分，配置为将中医体质特征以及对应进行调理的食物功效进行预先保存，获得所述体质信息与食物功效信息之间的对应关系。
  12. 根据权利要求9所述的食材推荐设备，所述设备还包括确定部分，配置为：
    在确定食材所符合的食物功效的大类特性后，在所述大类特性基础上增加食材所符合的食物功效的小类特性；
    相应于食材所符合的食物功效不具有大类特性，直接确定食材所符合的食物功效的小类特性。
  13. 根据权利要求8所述的食材推荐设备，相应于已有食材中不包括待推荐食材，所述推荐部分，还配置为：
    确定所述已有食材对应的食物功效；
    将所述已有食材的食物功效与所述待推荐食材的食物功效之间的近似程度；
    将所述近似程度高于设定阈值的已有食材进行推荐。
  14. 根据权利要求8所述的食材推荐设备，相应于已有食材中不包括待推荐食材，所述推荐部分，还配置为：
    确定已有食材的营养交换份数以及所述待推荐食材的营养交换份数；其中，所述营养交换份数用于表征提供设定数量的营养元素的食材重量；
    将所述已有食材的营养交换份数与所述待推荐食材的营养交换份数之间的差值与设定的差值阈值进行比较；
    将所述差值高于所述差值阈值的已有食材进行推荐。
  15. 一种食材推荐设备，所述设备包括：存储器、处理器及存储在所述存储器上并可在所述处理器上运行的计算机程序，所述计算机程序被所述处理器执行时实现如权利要求1至7中任一项所述食材推荐方法的步骤。
  16. 一种计算机存储介质，所述计算机存储介质存储有食材推荐的程序，当所述食材推荐的程序被至少一个处理器执行时实现如权利要求1至7中任一项所述的食材推荐方法的步骤。
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