Literature DB >> 33733227

Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food.

Marieke van Erp1, Christian Reynolds2, Diana Maynard3, Alain Starke4, Rebeca Ibáñez Martín5, Frederic Andres6, Maria C A Leite7, Damien Alvarez de Toledo6, Ximena Schmidt Rivera8, Christoph Trattner4, Steven Brewer9, Carla Adriano Martins10, Alana Kluczkovski10, Angelina Frankowska10, Sarah Bridle10, Renata Bertazzi Levy11, Fernanda Rauber11, Jacqueline Tereza da Silva10, Ulbe Bosma12.   

Abstract

In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.
Copyright © 2021 van Erp, Reynolds, Maynard, Starke, Ibáñez Martín, Andres, Leite, Alvarez de Toledo, Schmidt Rivera, Trattner, Brewer, Adriano Martins, Kluczkovski, Frankowska, Bridle, Levy, Rauber, Tereza da Silva and Bosma.

Entities:  

Keywords:  computational recipe analysis; food computing; food history; food science; interdisciplinary; natural language processing; recommender systems; semantic web

Year:  2021        PMID： 33733227      PMCID： PMC7940824          DOI： 10.3389/frai.2020.621577

Source DB:  PubMed          Journal:  Front Artif Intell        ISSN： 2624-8212


  10 in total

1.  Assigning glycemic index to foods in a recent Australian food composition database.

Authors:  J C Y Louie; A W Barclay; J C Brand-Miller
Journal:  Eur J Clin Nutr       Date:  2015-10-28       Impact factor: 4.016

Review 2.  Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems.

Authors:  Walter Willett; Johan Rockström; Brent Loken; Marco Springmann; Tim Lang; Sonja Vermeulen; Tara Garnett; David Tilman; Fabrice DeClerck; Amanda Wood; Malin Jonell; Michael Clark; Line J Gordon; Jessica Fanzo; Corinna Hawkes; Rami Zurayk; Juan A Rivera; Wim De Vries; Lindiwe Majele Sibanda; Ashkan Afshin; Abhishek Chaudhary; Mario Herrero; Rina Agustina; Francesco Branca; Anna Lartey; Shenggen Fan; Beatrice Crona; Elizabeth Fox; Victoria Bignet; Max Troell; Therese Lindahl; Sudhvir Singh; Sarah E Cornell; K Srinath Reddy; Sunita Narain; Sania Nishtar; Christopher J L Murray
Journal:  Lancet       Date:  2019-01-16       Impact factor: 79.321

3.  Flavor network and the principles of food pairing.

Authors:  Yong-Yeol Ahn; Sebastian E Ahnert; James P Bagrow; Albert-László Barabási
Journal:  Sci Rep       Date:  2011-12-15       Impact factor: 4.379

4.  Analysis of Food Pairing in Regional Cuisines of India.

Authors:  Anupam Jain; Rakhi N K; Ganesh Bagler
Journal:  PLoS One       Date:  2015-10-02       Impact factor: 3.240

5.  StandFood: Standardization of Foods Using a Semi-Automatic System for Classifying and Describing Foods According to FoodEx2.

Authors:  Tome Eftimov; Peter Korošec; Barbara Koroušić Seljak
Journal:  Nutrients       Date:  2017-05-26       Impact factor: 5.717

6.  Estimating the Healthiness of Internet Recipes: A Cross-sectional Study.

Authors:  Christoph Trattner; David Elsweiler; Simon Howard
Journal:  Front Public Health       Date:  2017-02-13

7.  FoodOn: a harmonized food ontology to increase global food traceability, quality control and data integration.

Authors:  Damion M Dooley; Emma J Griffiths; Gurinder S Gosal; Pier L Buttigieg; Robert Hoehndorf; Matthew C Lange; Lynn M Schriml; Fiona S L Brinkman; William W L Hsiao
Journal:  NPJ Sci Food       Date:  2018-12-18

8.  Transforming the food system to fight non-communicable diseases.

Authors:  Francesco Branca; Anna Lartey; Stineke Oenema; Victor Aguayo; Gunhild A Stordalen; Ruth Richardson; Mario Arvelo; Ashkan Afshin
Journal:  BMJ       Date:  2019-01-28

9.  SHARP-Indicators Database towards a public database for environmental sustainability.

Authors:  Elly Mertens; Gerdine Kaptijn; Anneleen Kuijsten; Hannah van Zanten; Johanna M Geleijnse; Pieter van 't Veer
Journal:  Data Brief       Date:  2019-10-07

10.  Food based dietary patterns and chronic disease prevention.

Authors:  Matthias B Schulze; Miguel A Martínez-González; Teresa T Fung; Alice H Lichtenstein; Nita G Forouhi
Journal:  BMJ       Date:  2018-06-13
  10 in total
  3 in total

1.  Nudging Healthy Choices in Food Search Through Visual Attractiveness.

Authors:  Alain D Starke; Martijn C Willemsen; Christoph Trattner
Journal:  Front Artif Intell       Date:  2021-04-22

2.  Dietary Pattern Extraction Using Natural Language Processing Techniques.

Authors:  Insu Choi; Jihye Kim; Woo Chang Kim
Journal:  Front Nutr       Date:  2022-03-09

3.  Responsible Governance for a Food and Nutrition E-Infrastructure: Case Study of the Determinants and Intake Data Platform.

Authors:  Lada Timotijevic; Indira Carr; Javier De La Cueva; Tome Eftimov; Charo E Hodgkins; Barbara Koroušić Seljak; Bent E Mikkelsen; Trond Selnes; Pieter Van't Veer; Karin Zimmermann
Journal:  Front Nutr       Date:  2022-03-23
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.