Research on healthy catering recommendation space

Yongjie Deng; Yong Liu; Dongping Tang

doi:10.1051/matecconf/202030903011

All issues

Volume 309 (2020)

MATEC Web Conf., 309 (2020) 03011

References

Open Access

Issue		MATEC Web Conf. Volume 309, 2020 2019 International Conference on Computer Science Communication and Network Security (CSCNS2019)


Article Number		03011
Number of page(s)		6
Section		Smart Algorithms and Recognition
DOI		https://doi.org/10.1051/matecconf/202030903011
Published online		04 March 2020

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[1] Sun lihong, He yumin. The difference between Chinese and western nutrition and its enlightenment [J]. Chinese journal of traditional Chinese medicine, 2015(10): 2338–2340. [Google Scholar]

[2] Classification and determination of TCM constitution (ZYYXH/T157-2009)[J]. World journal of integrated Chinese and western medicine, 2009(4):303–304. [Google Scholar]

[3] Wang lijuan, Qian yurong. Design and development of personalized menu recommendation system based on Android [J]. Computer knowledge and technology, 2017, 13(20):81–82-100. [Google Scholar]

[4] Liu yu-qi. Empirical study on factors influencing the purchase intention of online takeaway customers [D]. Southwest jiaotong university, 2017. [Google Scholar]

[5] ALI, Farman, et al. Type-2 fuzzy ontology-aided recommendation systems for IoT- based healthcare[J]. Computer Communications, 2018, 119: 138–155. [CrossRef] [Google Scholar]

[6] Subramaniyaswamy V, Manogaran G, Logesh R, et al. An ontology-driven personalized food recommendation in IoT-based healthcare system[J]. Journal of Supercomputing, 2018 (2):1–33. [Google Scholar]

[7] Bennett Rebecca,Zorbas Christina. Prevalence of healthy and unhealthy food and beverage price promotions and their potential influence on shopper purchasing behaviour: A systematic review of the literature.[J]. Obesity reviews, 2019. [Google Scholar]