Classification of Remote Sensing Image Scenes Using Double Feature Extraction Hybrid Deep Learning Approach
Volume-3 | Issue-2
Light Weight CNN based Robust Image Watermarking Scheme for Security
Volume-3 | Issue-2
Principle of 6G Wireless Networks: Vision, Challenges and Applications
Volume-3 | Issue-4
PROGRESS AND PRECLUSION OF KNEE OSTEOARTHRITIS: A STUDY
Volume-3 | Issue-3
Is Internet becoming a Major Contributor for Global warming - The Online Carbon Footprint
Volume-2 | Issue-4
Augmented Reality in Education
Volume-2 | Issue-4
A Study on Various Task-Work Allocation Algorithms in Swarm Robotics
Volume-2 | Issue-2
IoT based Biotelemetry for Smart Health Care Monitoring System
Volume-2 | Issue-3
Tungsten DiSulphide FBG Sensor for Temperature Monitoring in Float Glass Manufacturing
Volume-2 | Issue-4
GUI based Industrial Monitoring and Control System
Volume-3 | Issue-2
AUTOMATION USING IOT IN GREENHOUSE ENVIRONMENT
Volume-1 | Issue-1
Principle of 6G Wireless Networks: Vision, Challenges and Applications
Volume-3 | Issue-4
Classification of Remote Sensing Image Scenes Using Double Feature Extraction Hybrid Deep Learning Approach
Volume-3 | Issue-2
Light Weight CNN based Robust Image Watermarking Scheme for Security
Volume-3 | Issue-2
VIRTUAL REALITY GAMING TECHNOLOGY FOR MENTAL STIMULATION AND THERAPY
Volume-1 | Issue-1
Design of Digital Image Watermarking Technique with Two Stage Vector Extraction in Transform Domain
Volume-3 | Issue-3
Analysis of Natural Language Processing in the FinTech Models of Mid-21st Century
Volume-4 | Issue-3
PROGRESS AND PRECLUSION OF KNEE OSTEOARTHRITIS: A STUDY
Volume-3 | Issue-3
Image Augmentation based on GAN deep learning approach with Textual Content Descriptors
Volume-3 | Issue-3
Comparative Analysis for Personality Prediction by Digital Footprints in Social Media
Volume-3 | Issue-2
Volume - 5 | Issue - 1 | march 2023
Published
23 February, 2023
Food is essential for living and is the foremost important energy source, making us do all the work. Nowadays, the variability in these food items is increasing. To find out about any new dish or recipe, we mainly depend upon people around us or by trial-and-error method, but neither method tells us about its nutritional content. Since the web has begun to grow, the advent of food recommender systems has made food suggestions easier but these systems work only on the feedback provided by the customer. Hence, here comes a requirement for a nutritional-based recommender system that considers ratings and nutrition and provides the user with an absolute best recommendation so that the users’ taste preferences and well-being are given equal priority. This study intends to use graph embedding approaches to develop a food recipe recommender system, which uses the ingredients’ nutritional value alongside the recipe’s taste and customer feedback. These food recommender systems can impact people’s dietary practices, as their suggestions are both healthy and relevant. People can now eat healthily without being compromised on taste.
KeywordsGraph Embeddings Bipartite Graphs Healthy Lifestyle Nutrition Personalization Graph based recommendation
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