CN-122025022-A - Purchasing recommendation method, electronic device and program product

CN122025022ACN 122025022 ACN122025022 ACN 122025022ACN-122025022-A

Abstract

The application provides a purchase recommending method, electronic equipment and a program product, and relates to the technical field of computers. According to the method, through acquiring multidimensional input information such as meal organization information, nutrition standards, purchasing budget, meat and vegetable collocation requirements and the like, firstly, determining accurate nutrition requirement parameters by combining the meal organization information and the nutrition standards, then generating an initial menu according to the collocation budget and the meat and vegetable requirements, comparing and optimizing the menu through nutrient content, and finally generating a corresponding purchasing list, not only can the personalized meal requirements of different meal organizations be accurately met, but also the purchasing budget can be strictly controlled, the nutrition balance and meat and vegetable collocation rationality of the menu are ensured, and further, the nutrition requirements and purchasing cost of users are considered.

Inventors

SHEN LIANFEN
ZHANG WEIFENG
YU JIANG
YU SHAOJIE
WANG LILIANG

Assignees

浙江海亮智汇后勤管理集团有限公司

Dates

Publication Date: 20260512
Application Date: 20260211

Claims (10)

1. A purchase recommendation method, the method comprising: acquiring input information, wherein the input information comprises dining organization information, nutrition standards, purchasing budget and meat and vegetable collocation requirements; determining nutritional requirement parameters meeting the nutritional standards according to the dining organization information and the nutritional standards; generating an initial menu according to the nutrition demand parameters, the purchasing budget and the meat and vegetable collocation demand; Comparing the content of various nutrients in the initial menu with the nutrition demand parameters to obtain a content comparison result; Optimizing the initial menu according to the content comparison result to obtain an optimized menu to be recommended; and generating a corresponding purchasing list according to the menu to be recommended.
2. The method of claim 1, wherein the dining organization information comprises a number of men and women of each grade in a dining organization, the nutritional requirement parameters comprise a single day average requirement for each nutrient, and wherein determining the nutritional requirement parameters that meet the nutritional criteria based on the dining organization information and the nutritional criteria comprises: Determining a first recommended intake of each grade of boy and a second recommended intake of each grade of girl for each required nutrient according to the nutritional criteria; The first recommended intake of each grade of girl and the second recommended intake of each grade of girl are weighted averaged to obtain a single daily average demand of each nutrient.
3. The method of claim 2, wherein the nutritional requirement parameters further comprise a single day energy structure ratio of each nutrient, wherein the determining the nutritional requirement parameters that meet the nutritional criteria based on the meal tissue information and the nutritional criteria further comprises: Respectively calculating energy supply values of all nutrients based on a preset energy conversion formula and the daily average demand; and determining the single-day energy structure proportion of each nutrient according to the proportion of the energy supply value to the total single-day energy supply value.
4. The method of claim 1, wherein generating an initial recipe based on the nutritional requirement parameter, the procurement budget, and the meat and vegetable collocation requirement comprises: Screening candidate dishes from a preset dish database according to the meat and vegetable matching requirements; And carrying out combination optimization on the candidate dishes under the cost constraint according to the nutrition demand parameters and the purchase budget to generate an initial menu.
5. The method according to claim 1, wherein the nutritional requirement parameters include a daily average requirement of each nutrient, and the comparing the content of each nutrient in the initial recipe with the nutritional requirement parameters to obtain a content comparison result includes: and comparing the daily content of each nutrient in the initial menu with the daily average demand to obtain a content comparison result, wherein the content comparison result is higher, moderate or lower.
6. The method of claim 5, wherein optimizing the initial recipe according to the content comparison result to obtain an optimized recipe to be recommended comprises: And aiming at the target nutrients with higher or lower content compared with the original menu, adjusting dishes or dish components in the original menu to obtain an optimized menu to be recommended, wherein the estimated daily content of the target nutrients in the menu to be recommended is close to the corresponding daily average demand.
7. The method of claim 1, wherein the generating a corresponding purchase list according to the menu to be recommended comprises: analyzing the menu to be recommended, and determining the food material types and menu components of the required food materials; Calculating purchasing demand of each food material type according to the menu components; And integrating and generating a purchasing list containing the food material types and the purchasing demand.
8. The method of claim 1, wherein after generating the corresponding purchase list according to the menu to be recommended, further comprising: Acquiring market food price data; calculating estimated purchase cost based on the purchase list and the market food price data; And comparing the estimated purchase cost with the purchase budget, and continuously re-optimizing the menu to be recommended when the estimated purchase cost exceeds the budget.
9. An electronic device comprising a processor and a memory storing computer readable instructions that, when executed by the processor, perform the method of any of claims 1-8.
10. A computer program product comprising computer program instructions which, when read and executed by a processor, perform the method of any of claims 1-8.

Description

Purchasing recommendation method, electronic device and program product Technical Field The application relates to the technical field of computers, in particular to a purchase recommending method, electronic equipment and a program product. Background Currently, balancing the nutritional and health requirements of students and the operational benefit of the canteen is always a core problem which is urgent to solve but difficult and heavy in daily operation and management of the canteen. From the practical point of view, most school canteens, especially in areas with relatively limited resources, are still relatively traditional and extensive in their operational management mode. At the technical application level, although big data and artificial intelligence technology have penetrated in the catering industry, some dish recommendation systems for cost accounting, inventory management or popularity-based have emerged, but these existing solutions tend to target single, functional split. For example, some systems focus on reducing purchasing cost by optimizing a supply chain, but neglecting the nutritional composition of dishes, and some systems simply recommend dishes according to student preferences, which may exacerbate nutritional imbalance and fail to guarantee reasonable profit margins of canteens. Disclosure of Invention The embodiment of the application aims to provide a purchasing recommendation method, electronic equipment and a program product, which are used for solving the problem that the prior art cannot meet the nutrition requirements of users and purchasing cost. In a first aspect, an embodiment of the present application provides a purchase recommendation method, where the method includes: acquiring input information, wherein the input information comprises dining organization information, nutrition standards, purchasing budget and meat and vegetable collocation requirements; determining nutritional requirement parameters meeting the nutritional standards according to the dining organization information and the nutritional standards; generating an initial menu according to the nutrition demand parameters, the purchasing budget and the meat and vegetable collocation demand; Comparing the content of various nutrients in the initial menu with the nutrition demand parameters to obtain a content comparison result; Optimizing the initial menu according to the content comparison result to obtain an optimized menu to be recommended; and generating a corresponding purchasing list according to the menu to be recommended. In the implementation process, through acquiring multidimensional input information such as meal organization information, nutrition standards, purchase budget and meat and vegetable collocation requirements, firstly, determining accurate nutrition requirement parameters by combining the meal organization information and the nutrition standards, then generating an initial menu according to the collocation budget and the meat and vegetable requirements, comparing and optimizing the menu through nutrient content, and finally generating a corresponding purchase list, not only can the personalized meal requirements of different meal organizations be accurately met, but also the purchase budget can be strictly controlled, the nutrition balance and meat and vegetable collocation rationality of the menu are ensured, and further, the nutrition requirements and the purchase cost of users are considered. Optionally, the dining organization information includes a number of men and women in each grade in the dining organization, the nutrition requirement parameter includes a single-day average requirement of each nutrient, and determining, according to the dining organization information and the nutrition standard, the nutrition requirement parameter meeting the nutrition standard includes: Determining a first recommended intake of each grade of boy and a second recommended intake of each grade of girl for each required nutrient according to the nutritional criteria; The first recommended intake of each grade of girl and the second recommended intake of each grade of girl are weighted averaged to obtain a single daily average demand of each nutrient. In the implementation process, the dining organization information is refined into the number of men and women of each grade, the recommended intake of the men and women of each grade is determined according to each required nutrient, and the average daily requirement of each nutrient is obtained by combining the number of people and carrying out weighted average, so that the differentiated nutrition requirements of different age groups and different groups can be fully considered, the problem of demand deviation caused by adopting unified nutrition standards is avoided, the calculated nutrition requirement parameters are more attached to the actual situation of the dining organization, accurate and reliable basis is provided for the generation and