부산대학교 도서관

The traditional dietary recommendation systems are basically nutrition or health-aware where the human feelings on food are ignored. Human affects vary when it comes to food cravings, and not all foods are appealing in all moods. It takes a lot of effort to learn people’s food preferences and make recommendations based on their affects and nutrition. A questionnaire-based and preference-aware meal recommendation system can be a solution. However, automated recognition of social affects on different foods and planning the menu considering nutritional demand and social affect has some significant benefits over the questionnaire-based and preference-aware meal recommendations. A patient with severe illness, a person in a coma, or patients with locked-in syndrome and amyotrophic lateral sclerosis (ALS) cannot express their meal preferences. Therefore, the proposed framework includes a social-affective computing module to recognize the affects of different meals where the person’s affect is detected using electroencephalography (EEG) signals. EEG allows to capture the brain signals and analyze them to anticipate affective state toward a food. In this study, we have used a 14-channel wireless Emotiv Epoc+ to measure affectivity for different food items. A hierarchical ensemble method is applied to predict affectivity upon multiple feature extraction methods and Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) is used to generate a food list based on the predicted affectivity. In addition to the meal recommendation, an automated menu planning approach is also proposed considering a person’s energy intake requirement, affectivity, and nutritional values of the different menus. The bin-packing algorithm is used for the personalized menu planning of breakfast, lunch, dinner, and snacks. The experimental findings reveal that the suggested affective computing, meal recommendation, and menu planning algorithms perform well across a variety of assessment parameters.