Corpus Construction for Automatic Meal Planning

Authors

  • Michiko Yasukawa Gunma University
  • Falk Scholer RMIT University

DOI:

https://doi.org/10.52731/liir.v006.417

Keywords:

combinatorics, culinary information processing, nutrition

Abstract

Eating a healthy diet every day is ideal, but difficult for many people. There is a scarcity of information and available resources regarding ideal food combinations, limiting the possibility of developing effective solutions for culinary information processing. As a result, food recommendations based on existing data tend to be unhealthy because the majority of users lack nutritional knowledge. While collecting healthy and tasty menus through crowdsourcing is one solution, such data-input tasks must be carefully designed from a combinatorial perspective. We describe a methodology to operationalize the collection of appropriate data for this complex task, present notable features of the resulting data resource, and illustrate how the obtained data can be referenced in automatic menu planning.

References

J. N. Bondevik, K. E. Bennin, O¨ . Babur, and C. Ersch, “A systematic review on food recommender systems,” Expert Systems with Applications, vol. 238, p. 122166, 2024.

P. Guo, G. Liu, X. Xiang, and R. An, “From AI to the Table: A Systematic Review of ChatGPT’s Potential and Performance in Meal Pranning and Dietary Recommendations,” Dietetics, vol. 4, no. 1, p. 7, 2025.

A. Abeltino, A. Riente, G. Bianchetti, C. Serantoni, M. D. Spirito, S. Capezzone, R. Esposito, and G. Maulucci, “Digital applications for diet monitoring, planning, and precision nutrition for citizens and professionals: a state of the art,” Nutrition Reviews, vol. 83, no. 2, pp. e574–e601, 2025.

D. Hinojosa-Nogueira, A. Subiri-Verdugo, C. M. D´ıaz-Perdigones, A. Rodr´ıguez-Mu˜noz, A. Vilches-P´erez, V. Mela, F. J. Tinahones, and I. Moreno-Indias, “Precision or Personalized Nutrition: A Bibliometric Analysis,” Nutrients, vol. 16, no. 17, p. 2922, 2024.

G. Livingston, J. Huntley, A. Sommerlad, D. Ames, C. Ballard, S. Banerjee, C. Brayne, A. Burns, J. Cohen-Mansfield, C. Cooper et al., “Dementia prevention, intervention, and care: 2020 report of the Lancet Commission,” The lancet, vol. 396, no. 10248, pp. 413–446, 2020.

Y. Kuroda, K. Fujita, T. Sugimoto, K. Uchida, Y. Yokoyama, T. Shimazu, J. Saito, H. Arai, and T. Sakurai, “Evaluating the feasibility of a community-adapted multidomain intervention for dementia prevention in older adults,” Journal of Alzheimer ’ s Disease, p. 13872877251315042, 2025.

T. Miyazawa, C. Abe, G. C. Burdeos, A. Matsumoto, and M. Toda, “Food Antioxidants and Aging: Theory, Current Evidence and Perspectives,” Nutraceuticals, vol. 2, no. 3, pp. 181–204, 2022.

M. Li, L. Li, X. Tao, and J. X. Huang, “MealRec+: A Meal Recommendation Dataset with Meal-Course Affiliation for Personalization and Healthiness,” in Proceedings of the 47th International ACM SIGIR Conference on Research and Development in Information Retrieval, 2024, pp. 564–574.

M. Haman, M. ˇSkoln´ık, and M. Loˇst’´ak, “AI dietician: Unveiling the accuracy of ChatGPT’s nutritional estimations,” Nutrition, vol. 119, p. 112325, 2024.

B. Hieronimus, S. Hammann, and M. C. Podszun, “Can the AI tools ChatGPT and Bard generate energy, macro-and micro-nutrient sufficient meal plans for different dietary patterns?” Nutrition Research, vol. 128, pp. 105–114, 2024.

A. Drewnowski and K. Hooker, “The protein transition: what determines the animalto-plant (A: P) protein ratios in global diets,” Frontiers in Nutrition, vol. 12, p. 1518793, 2025.

H. Yamada, “Ultra-Thin Model and Eating Disorder,” The Japanese Journal of Eating Disorders, vol. 4, no. 1, pp. 62–67, 2024.

M. Matsumoto, “The Role of the National Health and Nutritional Survey for Nutrition Policy and Issues Related to Public Health Nutrition Including the Dietary Reference Intakes for Japanese,” Nippon Eiyo Shokuryo Gakkaishi, vol. 78, no. 1, pp. 13–19, 2025.

S. Kumagai, S.Watanabe, H. Shibata, H. Amano, Y. Fujiwara, S. Shinkai, H. Yoshida, T. Suzuki, H. Yukawa, S. Yasumura, and H. Haga, “Effects of Dietary Variety on Declines in High-level Functional Capacity In Elderly Poople Living In a Community,” Nihon Koshu Eisei Zasshi(Japanese Journal of Public Health), vol. 50, no. 12, pp. 1117–1124, 2003.

L. J. Dominguez, C. Donat-Vargas, C. Sayon-Orea, M. Barberia-Latasa, N. Veronese, J. Rey-Garcia, F. Rodr´ıguez-Artalejo, P. Guallar-Castillo´n, M. A` . Mart´ınez-Gonza´lez, and M. Barbagallo, “Rationale of the association between Mediterranean diet and the risk of frailty in older adults and systematic review and meta-analysis,” Experimental Gerontology, vol. 177, p. 112180, 2023.

X. F. Hu, R. Zhang, and H. M. Chan, “Identification of Chinese dietary patterns and their relationships with health outcomes: a systematic review and meta-analysis,” Public Health Nutrition, vol. 27, no. 1, p. e209, 2024.

K. E. LeBlanc, S. Baer-Sinnott, K. J. Lancaster, H. Campos, K. H. K. Lau, K. L. Tucker, L. H. Kushi, andW. C. Willett, “Perspective: Beyond the mediterranean diet–exploring latin american, asian, and african heritage diets as cultural models of healthy eating,” Advances in Nutrition, p. 100221, 2024.

S. Tsugane, “Why has japan become the world ’s most long-lived country: insights from a food and nutrition perspective,” European Journal of Clinical Nutrition, vol. 75, no. 6, pp. 921–928, 2021.

N. Shinozaki, K. Murakami, S. Masayasu, and S. Sasaki, “Usual Nutrient Intake Distribution and Prevalence of Nutrient Intake Inadequacy among Japanese Children and Adults: A Nationwide Study Based on 8-Day Dietary Records,” Nutrients, vol. 15, no. 24, p. 5113, 2023.

M. Matsumoto, A. Saito, C. Okada, E. Okada, R. Tajima, and H. Takimoto, “Consumption of meals prepared away from home is associated with inadequacy of dietary fiber, vitamin C and mineral intake among Japanese adults: Analysis from the 2015 National Health and Nutrition Survey,” Nutrition Journal, vol. 20, pp. 1–13, 2021.

T. Nozomi, A. Rie, and K. Mihono, “Restaurant Managers’ Beliefs Regarding Healthy Meals: Characteristics of Managers Who Perceived That Offering Healthy Meals Would Be Unsuccessful,” The Japanese Journal of Nutrition and Dietetics, vol. 80, no. 3, pp. 169–176, 2022.

D. Clayton-Chubb, N. V. Vaughan, E. S. George, A. T. Chan, S. K. Roberts, J. Ryan, A. Z. Z. Phyo, J. J. McNeil, L. J. Beilin, C. Tran et al., “Mediterranean Diet and Ultra-Processed Food Intake in Older Australian Adults?Associations with Frailty and Cardiometabolic Conditions,” Nutrients, vol. 16, no. 17, p. 2978, 2024.

W. Min, S. Jiang, and R. Jain, “Food Recommendation: Framework, Existing Solutions, and Challenges,” IEEE Transactions on Multimedia, vol. 22, no. 10, pp. 2659–2671, 2019.

J. Marshall, P. Jimenez-Pazmino, R. Metoyer, and N. V. Chawla, “A Survey on Healthy Food Decision Influences Through Technological Innovations,” ACM Transactions on Computing for Healthcare (HEALTH), vol. 3, no. 2, pp. 1–27, 2022.

G. Qiao, D. Zhang, N. Zhang, X. Shen, X. Jiao, W. Lu, D. Fan, J. Zhao, H. Zhang, W. Chen et al., “Food Recommendation Towards Personalized Wellbeing,” Trends in Food Science & Technology, p. 104877, 2025.

J. R. Wood and L. E. Wood, “Card sorting: current practices and beyond,” Journal of Usability Studies, vol. 4, no. 1, pp. 1–6, 2008.

D. Valentin, S. Chollet, M. Leli`evre, and H. Abdi, “Quick and dirty but still pretty good: a review of new descriptive methods in food science,” International Journal of Food Science and Technology, vol. 47, no. 8, pp. 1563–1578, 2012.

S. Sawamura, My Menu Diary (Watashi no kondate nikki). SHINCHOSHA Publishing Co., Ltd., 1988.

A. Narumi-Hyakutake, K. Yamada, and Y. Yanagihara, “Relationship between Frequency of Meals Comprising Staple Grain, Main, and Side Dishes and Nutritional Adequacy in Japanese Adults: A Cross-Sectional Study,” Nutrients, vol. 16, no. 11, p. 1628, 2024.

T. Yamauchi, N. Koyama, A. Hirai, H. Suganuma, S. Suzuki, K. Murashita, T. Mikami, Y. Tamada, N. Sato, S. Imoto et al., “Definition of a Dietary Pattern Expressing the Intake of Vegetables and Fruits and Its Association with Intestinal Microbiota,” Nutrients, vol. 15, no. 9, p. 2104, 2023.

A. N. Mafe, G. I. Edo, O. S. Majeed, T. S. Gaaz, P. O. Akpoghelie, E. F. Isoje, U. A. Igbuku, J. O. Owheruo, R. A. Opiti, Y. Garba et al., “A review on probiotics and dietary bioactives: Insights on metabolic well-being, gut microbiota, and inflammatory responses,” Food Chemistry Advances, vol. 6, p. 100919, 2025.

M. Tamayo, M. Olivares, P. Ruas-Madiedo, A. Margolles, J. Esp´ın, I. Medina, M. Moreno-Arribas, S. Canals, C. R. Mirasso, S. Ort´ın et al., “How Diet and Lifestyle Can Fine-Tune Gut Microbiomes for Healthy Aging,” Annual review of food science and technology, vol. 15, no. 1, pp. 283–305, 2024.

G. K. Zipf, Human Behavior and the Principle of Least Effort: An Introduction to Human Ecology. Addison-Wesley, 1949.

R. L. Graham, D. E. Knuth, and O. Patashnik, Concrete Mathematics. Addison-Wesley, 1988.

Downloads

Published

2025-10-02