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利用自然语言处理和人工智能探索食谱与食物的营养及可持续性。

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

作者信息

van Erp Marieke, Reynolds Christian, Maynard Diana, Starke Alain, Ibáñez Martín Rebeca, Andres Frederic, Leite Maria C A, Alvarez de Toledo Damien, Schmidt Rivera Ximena, Trattner Christoph, Brewer Steven, Adriano Martins Carla, Kluczkovski Alana, Frankowska Angelina, Bridle Sarah, Levy Renata Bertazzi, Rauber Fernanda, Tereza da Silva Jacqueline, Bosma Ulbe

机构信息

KNAW Humanities Cluster, Amsterdam, Netherlands.

Centre for Food Policy, City, University of London, London, United Kingdom.

出版信息

Front Artif Intell. 2021 Feb 23;3:621577. doi: 10.3389/frai.2020.621577. eCollection 2020.

DOI:10.3389/frai.2020.621577
PMID:33733227
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7940824/
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.

摘要

在本文中，我们讨论了利用自然语言处理和人工智能来分析食谱和食物的营养及可持续性方面。我们介绍了当前的技术水平和一些用例，随后讨论了挑战。我们对解决这些问题的观点是，虽然它们通常具有技术性质，但仍需要一种跨学科方法，将自然语言处理和人工智能与专业领域知识相结合，以为食品领域创建实用工具和全面分析。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/27ef/7940824/35a2b2405894/frai-03-621577-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/27ef/7940824/35a2b2405894/frai-03-621577-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/27ef/7940824/35a2b2405894/frai-03-621577-g001.jpg

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SHARP-Indicators Database towards a public database for environmental sustainability.SHARP指标数据库致力于打造一个环境可持续性公共数据库。
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