Dietary Habits Improvement Based on Artificial Intelligence 


Vol. 44,  No. 8, pp. 1576-1587, Aug.  2019
10.7840/kics.2019.44.8.1576


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  Abstract

Obesity has been perceived as a matter of individual effort or will due to frequent exposure case that dramatic diet successes in the media. Obesity, however, is not simply a matter on a personal level, but a matter on a social level, such as the development of the distribution industry and food industry as well as the expansion of the scope of social activities of workplaces and schools. In this study, avocado designed so that an individual can succeed in dieting even amid social problems. The AI based avocado provides a realistic food recommendation system to improve individuals" eating habits. These food-recommendation systems recommend food simply by taking into account nutritional information, calories, as well as user tastes and location information. In addition, factor related to transfer and abandonment of existing diet applications using have been analyzed and improved, as well as supporting an easy diet diary recording interface through the deep learning-based food automatic recognition and analysis system. Avocado supports dieting for the success of healthy weight loss through user dietary habit molding, even in environments where dieting is difficult to succeed.

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  Cite this article

[IEEE Style]

Y. Kim, E. Han, H. Hwang, Y. An, J. Shin, "Dietary Habits Improvement Based on Artificial Intelligence," The Journal of Korean Institute of Communications and Information Sciences, vol. 44, no. 8, pp. 1576-1587, 2019. DOI: 10.7840/kics.2019.44.8.1576.

[ACM Style]

Youngjun Kim, En Han, Hyekyoung Hwang, Yeongsang An, and Jitae Shin. 2019. Dietary Habits Improvement Based on Artificial Intelligence. The Journal of Korean Institute of Communications and Information Sciences, 44, 8, (2019), 1576-1587. DOI: 10.7840/kics.2019.44.8.1576.

[KICS Style]

Youngjun Kim, En Han, Hyekyoung Hwang, Yeongsang An, Jitae Shin, "Dietary Habits Improvement Based on Artificial Intelligence," The Journal of Korean Institute of Communications and Information Sciences, vol. 44, no. 8, pp. 1576-1587, 8. 2019. (https://doi.org/10.7840/kics.2019.44.8.1576)

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pISSN : 1226 - 4717
eISSN : 2287 - 3880