Nutrition is a key factor in people's overall health. Hence, understanding the nature and dynamics of population-wide dietary preferences over time and space can be valuable in public health. To date, studies have leveraged small samples of participants via food intake logs or treatment data. We propose a complementary source of population data on nutrition obtained via Web logs. Our main contribution is a spatiotemporal analysis of population-wide dietary preferences through the lens of logs gathered by a widely distributed Web-browser add-on, using the access volume of recipes that users seek via search as a proxy for actual food consumption. We discover that variation in dietary preferences as expressed via recipe access has two main periodic components, one yearly and the other weekly, and that there exist characteristic regional differences in terms of diet within the United States. In a second study, we identify users who show evidence of having made an acute decision to lose weight. We characterize the shifts in interests that they express in their search queries and focus on changes in their recipe queries in particular. Last, we correlate nutritional time series obtained from recipe queries with time-aligned data on hospital admissions, aimed at understanding how behavioral data captured in Web logs might be harnessed to identify potential relationships between diet and acute health problems. In this preliminary study, we focus on patterns of sodium identified in recipes over time and patterns of admission for congestive heart failure, a chronic illness that can be exacerbated by increases in sodium intake.
Current food consumption patterns are influenced by a range of factors including an evolved preference for sugar and fat to palatability, nutritional value, culture, ease of production, and climate @cite_17 @cite_16 @cite_29 . Factors such as location and the price of locally produced foods can also affect nutrient intake @cite_28 . Others have mined recipe data from sites such as Allrecipes.com to better understand culinary practice; @cite_8 introduced the flavor network,' capturing the flavor compounds shared by culinary ingredients. This focuses on the creation of dishes (ingredient pairs in recipes) rather than estimating their consumption, something that we believe is possible via logs. Many studies have explored how people attempt to change their consumption habits as part of weight-loss programs @cite_26 @cite_6 . Psychological models, such as the transtheoretical model of change @cite_27 , can generalize to dieting @cite_22 , and in this realm, too, log-based methods are emerging for analyzing behavior @cite_31 .
@cite_26 @cite_22 @cite_8 @cite_28 @cite_29 @cite_6 @cite_27 @cite_31 @cite_16 @cite_17
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Human beings have developed a diverse food culture. Many factors like ingredients, visual appearance, courses (e.g., breakfast and lunch), flavor and geographical regions affect our food perception and choice. In this work, we focus on multi-dimensional food analysis based on these food factors to benefit various applications like summary and recommendation. For that solution, we propose a delicious recipe analysis framework to incorporate various types of continuous and discrete attribute features and multi-modal information from recipes. First, we develop a Multi-Attribute Theme Modeling (MATM) method, which can incorporate arbitrary types of attribute features to jointly model them and the textual content. We then utilize a multi-modal embedding method to build the correlation between the learned textual theme features from MATM and visual features from the deep learning network. By learning attribute-theme relations and multi-modal correlation, we are able to fulfill different applications, including (1) flavor analysis and comparison for better understanding the flavor patterns from different dimensions, such as the region and course, (2) region-oriented multi-dimensional food summary with both multi-modal and multi-attribute information and (3) multi-attribute oriented recipe recommendation. Furthermore, our proposed framework is flexible and enables easy incorporation of arbitrary types of attributes and modalities. Qualitative and quantitative evaluation results have validated the effectiveness of the proposed method and framework on the collected Yummly dataset. Food and nutrition occupy an increasingly prevalent space on the web, and dishes and recipes shared online provide an invaluable mirror into culinary cultures and attitudes around the world. More specifically, ingredients, flavors, and nutrition information become strong signals of the taste preferences of individuals and civilizations. However, there is little understanding of these palate varieties. In this paper, we present a large-scale study of recipes published on the web and their content, aiming to understand cuisines and culinary habits around the world. Using a database of more than 157K recipes from over 200 different cuisines, we analyze ingredients, flavors, and nutritional values which distinguish dishes from different regions, and use this knowledge to assess the predictability of recipes from different cuisines. We then use country health statistics to understand the relation between these factors and health indicators of different nations, such as obesity, diabetes, migration, and health expenditure. Our results confirm the strong effects of geographical and cultural similarities on recipes, health indicators, and culinary preferences across the globe. Nutrition is a key factor in people's overall health. Hence, understanding the nature and dynamics of population-wide dietary preferences over time and space can be valuable in public health. To date, studies have leveraged small samples of participants via food intake logs or treatment data. We propose a complementary source of population data on nutrition obtained via Web logs. Our main contribution is a spatiotemporal analysis of population-wide dietary preferences through the lens of logs gathered by a widely distributed Web-browser add-on, using the access volume of recipes that users seek via search as a proxy for actual food consumption. We discover that variation in dietary preferences as expressed via recipe access has two main periodic components, one yearly and the other weekly, and that there exist characteristic regional differences in terms of diet within the United States. In a second study, we identify users who show evidence of having made an acute decision to lose weight. We characterize the shifts in interests that they express in their search queries and focus on changes in their recipe queries in particular. Last, we correlate nutritional time series obtained from recipe queries with time-aligned data on hospital admissions, aimed at understanding how behavioral data captured in Web logs might be harnessed to identify potential relationships between diet and acute health problems. In this preliminary study, we focus on patterns of sodium identified in recipes over time and patterns of admission for congestive heart failure, a chronic illness that can be exacerbated by increases in sodium intake. Since food is one of the central elements of all human beings, a high interest exists in exploring temporal and spatial food and dietary patterns of humans. Predominantly, data for such investigations stem from consumer panels which continuously capture food consumption patterns from individuals and households. In this work we leverage data from a large online recipe platform which is frequently used in the German speaking regions in Europe and explore (i) the association between geographic proximity and shared food preferences and (ii) to what extent temporal information helps to predict the food preferences of users. Our results reveal that online food preferences of geographically closer regions are more similar than those of distant ones and show that specific types of ingredients are more popular on specific days of the week. The observed patterns can successfully be mapped to known real-world patterns which suggests that existing methods for the investigation of dietary and food patterns (e.g., consumer panels) may benefit from incorporating the vast amount of data generated by users browsing recipes on the Web.