{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,6,19]],"date-time":"2025-06-19T04:46:39Z","timestamp":1750308399584,"version":"3.41.0"},"publisher-location":"New York, NY, USA","reference-count":21,"publisher":"ACM","license":[{"start":{"date-parts":[[2022,10,10]],"date-time":"2022-10-10T00:00:00Z","timestamp":1665360000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.acm.org\/publications\/policies\/copyright_policy#Background"}],"content-domain":{"domain":["dl.acm.org"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2022,10,10]]},"DOI":"10.1145\/3552485.3554941","type":"proceedings-article","created":{"date-parts":[[2022,10,1]],"date-time":"2022-10-01T12:28:36Z","timestamp":1664627316000},"page":"11-19","update-policy":"https:\/\/doi.org\/10.1145\/crossmark-policy","source":"Crossref","is-referenced-by-count":2,"title":["Recipe Recommendation for Balancing Ingredient Preference and Daily Nutrients"],"prefix":"10.1145","author":[{"given":"Sara","family":"Ozeki","sequence":"first","affiliation":[{"name":"Tokyo University of Agriculture and Technology, Tokyo, Japan"}]},{"given":"Masaaki","family":"Kotera","sequence":"additional","affiliation":[{"name":"Preferred Networks, Tokyo, Japan"}]},{"given":"Katushiko","family":"Ishiguro","sequence":"additional","affiliation":[{"name":"Preferred Networks, Tokyo, Japan"}]},{"given":"Taichi","family":"Nishimura","sequence":"additional","affiliation":[{"name":"Kyoto University, Kyoto, Japan"}]},{"given":"Keita","family":"Higuchi","sequence":"additional","affiliation":[{"name":"Preferred Networks, Tokyo, Japan"}]}],"member":"320","published-online":{"date-parts":[[2022,10,10]]},"reference":[{"key":"e_1_3_2_1_1_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11257-008-9051-3"},{"key":"e_1_3_2_1_2_1","doi-asserted-by":"publisher","DOI":"10.1145\/3503252.3531312"},{"key":"e_1_3_2_1_3_1","first-page":"33","article-title":"Bringing the\" healthy\" into Food Recommenders","volume":"1533","author":"Elsweiler David","year":"2015","unstructured":"David Elsweiler , Morgan Harvey , Bernd Ludwig , and Alan Said . 2015 . Bringing the\" healthy\" into Food Recommenders . DMRS , Vol. 1533 (2015), 33 -- 36 . David Elsweiler, Morgan Harvey, Bernd Ludwig, and Alan Said. 2015. Bringing the\" healthy\" into Food Recommenders. DMRS , Vol. 1533 (2015), 33--36.","journal-title":"DMRS"},{"key":"e_1_3_2_1_4_1","doi-asserted-by":"publisher","DOI":"10.1145\/3077136.3080826"},{"key":"e_1_3_2_1_5_1","doi-asserted-by":"publisher","DOI":"10.1145\/1719970.1720021"},{"key":"e_1_3_2_1_6_1","doi-asserted-by":"publisher","DOI":"10.1145\/2792838.2796554"},{"key":"e_1_3_2_1_7_1","volume-title":"Ho\u00e0ng","author":"Gorbonos Elizabeth","year":"2018","unstructured":"Elizabeth Gorbonos , Yang Liu , and Ch\u00ednh T . Ho\u00e0ng . 2018 . NutRec: Nutrition Oriented Online Recipe Recommender. In Proc. WI. 25--32. Elizabeth Gorbonos, Yang Liu, and Ch\u00ednh T. Ho\u00e0ng. 2018. NutRec: Nutrition Oriented Online Recipe Recommender. In Proc. WI. 25--32."},{"key":"e_1_3_2_1_8_1","doi-asserted-by":"publisher","DOI":"10.1145\/3359755"},{"key":"e_1_3_2_1_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cosrev.2020.100255"},{"key":"e_1_3_2_1_10_1","volume-title":"Nature","volume":"401","author":"Lee Daniel D.","year":"1999","unstructured":"Daniel D. Lee and H. Sebastian Seung . 1999. Learning the Parts of Objects by Non-Negative Matrix Factorization . Nature , Vol. 401 , 6755 ( 1999 ), 788--791. Daniel D. Lee and H. Sebastian Seung. 1999. Learning the Parts of Objects by Non-Negative Matrix Factorization. Nature, Vol. 401, 6755 (1999), 788--791."},{"key":"e_1_3_2_1_11_1","doi-asserted-by":"publisher","DOI":"10.1145\/2971648.2971747"},{"key":"e_1_3_2_1_12_1","volume-title":"STANDARD TABLES OF FOOD COMPOSITION IN JAPAN - 2015 - (Seventh Revised Version). online. https:\/\/www.mext.go.jp\/en\/policy\/science_technology\/policy\/title01\/detail01\/1374030.htm","author":"Education Culture Sports Science Ministry","year":"2022","unstructured":"Science Ministry of Education Culture Sports and Technology. 2015. STANDARD TABLES OF FOOD COMPOSITION IN JAPAN - 2015 - (Seventh Revised Version). online. https:\/\/www.mext.go.jp\/en\/policy\/science_technology\/policy\/title01\/detail01\/1374030.htm Jan. 4, 2022 Accessed .. Science Ministry of Education Culture Sports and Technology. 2015. STANDARD TABLES OF FOOD COMPOSITION IN JAPAN - 2015 - (Seventh Revised Version). online. https:\/\/www.mext.go.jp\/en\/policy\/science_technology\/policy\/title01\/detail01\/1374030.htm Jan. 4, 2022 Accessed.."},{"key":"e_1_3_2_1_13_1","volume-title":"Dietary Reference Intakes for Japanese","author":"Health Labour Ministry","year":"2015","unstructured":"Labour Ministry of Health and Welfare. 2015. Dietary Reference Intakes for Japanese ( 2015 ). online. https:\/\/www.mhlw.go.jp\/file\/06-Seisakujouhou-10900000-Kenkoukyoku\/Full_DRIs2015.pdf Jan. 4, 2022 Accessed.). Labour Ministry of Health and Welfare. 2015. Dietary Reference Intakes for Japanese (2015). online. https:\/\/www.mhlw.go.jp\/file\/06-Seisakujouhou-10900000-Kenkoukyoku\/Full_DRIs2015.pdf Jan. 4, 2022 Accessed.)."},{"key":"e_1_3_2_1_14_1","doi-asserted-by":"publisher","DOI":"10.1145\/3450613.3456827"},{"key":"e_1_3_2_1_15_1","volume-title":"Guideline: sodium intake for adults and children. online. https:\/\/www.who.int\/publications\/i\/item\/9789241504836","author":"World Health Organization","year":"2022","unstructured":"World Health Organization . 2012. Guideline: sodium intake for adults and children. online. https:\/\/www.who.int\/publications\/i\/item\/9789241504836 Jan. 4, 2022 Accessed .). World Health Organization. 2012. Guideline: sodium intake for adults and children. online. https:\/\/www.who.int\/publications\/i\/item\/9789241504836 Jan. 4, 2022 Accessed.)."},{"key":"e_1_3_2_1_16_1","doi-asserted-by":"publisher","DOI":"10.24963\/ijcai.2019\/822"},{"key":"e_1_3_2_1_17_1","volume-title":"Sveinung Hauge, and Louise Sandal L\u00f8keland.","author":"Starke Alain D.","year":"2021","unstructured":"Alain D. Starke , Elias Kl\u00f8ver\u00f8d Kl\u00f8ver\u00f8d Brynestad , Sveinung Hauge, and Louise Sandal L\u00f8keland. 2021 . Nudging Healthy Choices in Food Search Through List Re-Ranking. Association for Computing Machinery , New York, NY, USA, 293--298. https:\/\/doi.org\/10.1145\/3450614.3464621 10.1145\/3450614.3464621 Alain D. Starke, Elias Kl\u00f8ver\u00f8d Kl\u00f8ver\u00f8d Brynestad, Sveinung Hauge, and Louise Sandal L\u00f8keland. 2021. Nudging Healthy Choices in Food Search Through List Re-Ranking. Association for Computing Machinery, New York, NY, USA, 293--298. https:\/\/doi.org\/10.1145\/3450614.3464621"},{"volume-title":"Proceedings of the 4th Annual ACM Web Science Conference","author":"Teng Chun-Yuen","key":"e_1_3_2_1_18_1","unstructured":"Chun-Yuen Teng , Yu-Ru Lin , and Lada A. Adamic . 2012. Recipe Recommendation Using Ingredient Networks . In Proceedings of the 4th Annual ACM Web Science Conference ( Evanston, Illinois) (WebSci '12). Association for Computing Machinery, New York, NY, USA, 298--307. https:\/\/doi.org\/10.1145\/2380718.2380757 10.1145\/2380718.2380757 Chun-Yuen Teng, Yu-Ru Lin, and Lada A. Adamic. 2012. Recipe Recommendation Using Ingredient Networks. In Proceedings of the 4th Annual ACM Web Science Conference (Evanston, Illinois) (WebSci '12). Association for Computing Machinery, New York, NY, USA, 298--307. https:\/\/doi.org\/10.1145\/2380718.2380757"},{"key":"e_1_3_2_1_19_1","doi-asserted-by":"publisher","DOI":"10.1145\/3383313.3418478"},{"key":"e_1_3_2_1_20_1","volume-title":"Hao Jiang, Peiguang Jing, Xuemeng Song, and Liqiang Nie.","author":"Wang Wenjie","year":"2021","unstructured":"Wenjie Wang , Ling yu Duan , Hao Jiang, Peiguang Jing, Xuemeng Song, and Liqiang Nie. 2021 . Market2Dish: Health-aware Food Recommendation. ACM. TOMM ( 2021), 1--19. Wenjie Wang, Ling yu Duan, Hao Jiang, Peiguang Jing, Xuemeng Song, and Liqiang Nie. 2021. Market2Dish: Health-aware Food Recommendation. ACM. TOMM (2021), 1--19."},{"key":"e_1_3_2_1_21_1","doi-asserted-by":"publisher","DOI":"10.1145\/2623372"}],"event":{"name":"MM '22: The 30th ACM International Conference on Multimedia","sponsor":["SIGMM ACM Special Interest Group on Multimedia"],"location":"Lisboa Portugal","acronym":"MM '22"},"container-title":["Proceedings of the 1st International Workshop on Multimedia for Cooking, Eating, and related APPlications"],"original-title":[],"link":[{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/3552485.3554941","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/dl.acm.org\/doi\/pdf\/10.1145\/3552485.3554941","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,6,18]],"date-time":"2025-06-18T17:45:11Z","timestamp":1750268711000},"score":1,"resource":{"primary":{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/3552485.3554941"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,10,10]]},"references-count":21,"alternative-id":["10.1145\/3552485.3554941","10.1145\/3552485"],"URL":"https:\/\/doi.org\/10.1145\/3552485.3554941","relation":{},"subject":[],"published":{"date-parts":[[2022,10,10]]},"assertion":[{"value":"2022-10-10","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}