Diet Recommendation for Hypertension Patient on basis of Nutrient using AHP and Entropy

Vijh, Surbhi; Gaur, Deepak; Kumar, Sushil

doi:10.1109/confluence47617.2020.9057949

Cited by 2 publications

(3 citation statements)

References 9 publications

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“…First of research, data mining theory was applied to create a personalized food recommendation with the integrated technique all, since collaborative filtering technique requires initial data from previous user preferences as information for potential user recommendation. During initial phase of the system, a cold-start problem was found as the acquisition of user preference information had still very little interactions [7], [27]. Therefore, a certain amount of time is required for data acquisition in order to obtain sufficient data for processing.…”

Section: Resultsmentioning

confidence: 99%

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Implementation of a personalized food recommendation system based on collaborative filtering and knapsack method

Thongsri

Warintarawej

Chotkaew

et al. 2022

IJECE

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Food recommendation system is one of the most interesting recommendation problems since it provides data for decision-making to users on selection of foods that meets individual preference of each user. Personalized recommender system has been used to recommend foods or menus to respond to requirements and restrictions of each user in a better way. This research study aimed to develop a personalized healthy food recommendation system based on collaborative filtering and knapsack method. Assessment results found that users were satisfied with the personalized healthy food recommendation system based on collaborative filtering and knapsack problem algorithm which included ability of operating system, screen design, and efficiency of operating system. The average satisfaction score overall was 4.20 implying that users had an excellent level of satisfaction.

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Section: Resultsmentioning

confidence: 99%

“…Besides, personalized food recommendation is different, depending on how many calories they should consume each day. The findings from the study showed that knapsack method has been used widely for recommending users the suitable quantity of foods [5]- [7].…”

Section: Introductionmentioning

confidence: 99%

Implementation of a personalized food recommendation system based on collaborative filtering and knapsack method

Thongsri

Warintarawej

Chotkaew

et al. 2022

IJECE

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“…It is one of the causative factors for chronic kidney disease, heart failure, stroke etc. [12]. Therefore, salt for the fermentation process must be reduced.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Salt and Acid on Physicochemical, Microbiological and Organoleptic Properties of Salted Fermented Mackerel (Rastrelliger Brachysoma)

Subiyanto

Liviawaty

Rochima

et al. 2022

International Journal of Biology and Biomedical Engineering

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This paper aims to find the best composition for adding salt to the manufacture of fermented mackerel (Restrelliger Branchysoma). The addition of salt in sufficient quantities can kill microbes or pathogenic bacteria but produce a taste that is too salty. This is one of the causes of the lack of public interest in consuming salted fish. The addition of acid solution and the addition of starter bacteria is an effort to reduce the salt content used, besides that it can grow a lot of fermented microbes. In this paper, the addition of salt and acid solution is carried out. The results obtained in this paper, making fermented mackerel using vinegar with a fermentation time of 14 days is the most effective treatment in producing fermented mackerel products. This fermented mackerel has an aroma that is liked and accepted by panelists and produces a distinctive, savory and not so salty taste.

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Diet Recommendation for Hypertension Patient on basis of Nutrient using AHP and Entropy

Cited by 2 publications

References 9 publications

Implementation of a personalized food recommendation system based on collaborative filtering and knapsack method

Implementation of a personalized food recommendation system based on collaborative filtering and knapsack method

The Effect of Salt and Acid on Physicochemical, Microbiological and Organoleptic Properties of Salted Fermented Mackerel (Rastrelliger Brachysoma)

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