Research on Ontology-based Catering Recommendation Knowledge Model
Science Discovery
Volume 7, Issue 5, October 2019, Pages: 373-378
Received: Oct. 28, 2019; Published: Dec. 3, 2019
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Authors
Tang Dongping, College of Business Administration, South China University of Technology, Guangzhou, China
Zhu Xiangyu, College of Business Administration, South China University of Technology, Guangzhou, China
Zhu Weiquan, College of Business Administration, South China University of Technology, Guangzhou, China
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Abstract
At present, the healthy eating information available on the Internet is growing rapidly, but it is very time-consuming for users to understand healthy eating through Internet data. This article starts from the relevant theories of TCM constitution and diet, and uses the methods and tools of ontology modeling to carry out food recommendation knowledge. Modeling, constructing a knowledge model including the user ontology and the ontology of the healthy catering field, using Protégé software to realize the establishment of the ontology, forming a standardized representation of the catering ontology, establishing a user ontology model and a “healthy catering domain ontology model”,which makes the knowledge related to catering recommendation easy to reconstruct and expand.In the meantime,the model makes it easy to expand the knowledge and build the knowledge map , providing a theoretical basis for healthy diet recommendation services.
Keywords
Diet, Ontology, Recommendation
To cite this article
Tang Dongping, Zhu Xiangyu, Zhu Weiquan, Research on Ontology-based Catering Recommendation Knowledge Model, Science Discovery. Vol. 7, No. 5, 2019, pp. 373-378. doi: 10.11648/j.sd.20190705.29
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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