INGREDIENT BASED NUTRITIONAL INFORMATION

• US 20180004789A1
• Filed: 09/25/2017
• Published: 01/04/2018
• Est. Priority Date: 07/29/2015
• Status: Abandoned Application

• Current Assignee: Maplebear Inc.
• Original Assignee: International Business Machines Corporation
• Inventors: Bhatt, Dhruv A., McNeil, Kristin E., Mun, Soomi, Patel, Nitaben A.
• Application Number:
  US15/714,747
• Publication Number:
  US 20180004789A1
• Time in Patent Office: Days
• CPC Class Codes: G06F 16/2282 Tablespace storage structures; Management thereof
• CPC Class Codes: G06F 16/23 Updating
• CPC Class Codes: G06F 16/2358 Change logging, detection, and notification replication G06F16/27
• CPC Class Codes: G06F 16/24564 Applying rules; Deductive queries
• CPC Class Codes: G06F 16/24575 using context
• CPC Class Codes: G06F 40/157 using dictionaries or tables
• CPC Class Codes: G06F 40/205 Parsing
• CPC Class Codes: G06Q 10/10 Office automation; Time management
• CPC Class Codes: G09B 19/0092 Nutrition
• CPC Class Codes: G16H 20/60 relating to nutrition control, e.g. diets

Abstract

Nutritional information of a recipe is gathered to determine a nutritional value table of a food recipe. A computing device may extract and analyze unstructured text of a food recipe to obtain a plurality of ingredients and a quantity of the plurality of ingredients. The computing device may access dietary preferences of a user. The nutritional information of the food recipe may be calculated using the nutritional value of each of the ingredients and complied into a nutritional value table. The recipe may be determined if the recipe corresponds with the dietary preferences of the user. If a recipe does not correspond with the dietary preferences, then an ingredient causes the recipe to not correspond with the dietary preferences is removed from the recipe creating an altered recipe. The nutritional value table of the altered recipe is displayed to the user.

Claims

1. A computer program product for determining nutritional information using text analytics comprising a computer readable storage medium having a computer readable application stored therein, wherein the computer readable application, when executed on a computing device, causes the computing device to execute a method, the method comprising:

analyzing an unstructured text of a food recipe as instructions for preparing a meal to generate an ingredient list for the food recipe from the unstructured text to obtain;

a plurality of ingredients for the food recipe,

a quantity of each of the plurality of ingredients, and

a number of servings;

accessing a set of dietary preferences of a user from a user profile associated with the user;

calculating nutritional information of each of the plurality of ingredients using the quantity of the plurality of ingredients within the food recipe;

compiling the nutritional information of the plurality of ingredients into a nutritional value table, by;

accessing a database, wherein the database includes;

a nutritional information dictionary, including a list of ingredients and a nutritional indicators per quantity of the ingredients, and

a nutritional value, calculated from the ingredient and a nutrient value per quantity, of the nutritional indicators of the list of ingredients, gathering the nutritional value of each of the plurality of ingredients from

the nutritional information dictionary, and

calculating the nutritional information of each of the plurality of ingredients using the quantity of each of the plurality of ingredients;

determining whether the food recipe corresponds with the set of dietary preferences of the user, by comparing the calculated nutritional information for the plurality of ingredients with the dietary preferences of the user contained in the user profile, wherein a non-corresponding food recipe includes a first ingredient from the plurality of ingredients that does not correspond with the set of dietary preferences of the user, the first ingredient including a nutritional indicator that does not correspond with the set of dietary preferences of the user;

alerting the user that the first ingredient does not correspond with the set of dietary preferences of the user;

displaying to the user the first ingredient that does not correspond with the set of dietary preferences of the user;

altering in response to determining a non-corresponding food recipe, the food recipe by removing the first ingredient;

substituting, in response to removing the first ingredient from the non-corresponding food recipe, a second ingredient for the first ingredient, by the alert system in conjunction with the database, wherein the substituting the second ingredient includes;

accessing a substitution dictionary of substitutable ingredients for the first ingredient,

determining whether the second ingredient is present in the substitution dictionary as a substitute for the first ingredient,

updating the nutritional information dictionary of the database,

adding the second ingredient a respective quantity to the plurality of ingredients of the food recipe,

accessing the nutritional information of the second ingredient, and

updating the nutritional value table of the food recipe with the substitution of the second ingredient; and

displaying the altered food recipe as a second nutritional value table.