you are what you eat! tracking health through recipe interactions

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You are What You Eat! Tracking Health Through Recipe Interac8ons Alan Said TU Del? @alansaid Alejandro Bellogín Universidad Autónoma de Madrid @abellogin RSWeb 2014

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On today's World Wide Web, social recommender systems have become a commodity regardless of application domain. Even tangible items such as food and clothes have become social. Together with a seemingly endless amount of personalization and recommender systems ranging from movies, music, or consumer products, recipe recommender systems are attracting many users looking for inspiration on the next thing to purchase or cook. There is however a conceptual difference between recommending consumer goods for leisure and entertainment, and recommending food. What people eat has a direct effect on their health, an aspect commonly overlooked in the context of recommendation. In this work, we present an early analysis of users' interactions with recipes (ratings) on the online social network Allrecipes.com. We compare the interaction patterns of users from locations known to have poor health to users from locations known to have good health in order to identify whether there is an observable difference between the two populations. Our results point to a statistically significant difference between the healthy and unhealthy groups, a difference that could potentially be used to create health-conscious, personalized, recommendation services to aid people in their daily lives.

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Page 1: You are What You Eat! Tracking Health Through Recipe Interactions

You  are  What  You  Eat!    Tracking  Health  Through  Recipe  Interac8ons  

Alan  Said  TU  Del?  @alansaid  

Alejandro  Bellogín  Universidad  Autónoma  de  Madrid  

@abellogin  

RSWeb  2014  

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Outline  •  Recommenda8on  contexts  •  Food-­‐oriented  recommender  systems  •  Linking  recipe  interac8ons  to  health  

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The  different  contexts  of  recommender  systems    -­‐  Consump8on  costs  -­‐  Product  longevity  -­‐  Device  

-­‐  Health  aspects  <-­‐  Food  -­‐  “offline”  products  

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Page 4: You are What You Eat! Tracking Health Through Recipe Interactions

Effects  of  a  recommenda4on  Online  -­‐  Discontent  user  -­‐  Churn  -­‐  Business  effects  

Offline  -­‐  Direct  effect  on  health  -­‐  Poten8al  long-­‐term  effects  

Recommenda8on  of  tangible  items  should  take  into  considera8on  the  effect  the  item  has  on  the  consumer  

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Real-­‐world  recommenda4on  effects  on  users  Social  –  Allrecipes.com  Health  –  County  Health  Rankings    Research  Ques4on:  Can  we  iden8fy  unhealthy  users  based  on  their  interac8on  pa_erns?    

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Allrecipes  Data:  -­‐  170k  user  profiles  -­‐  54k  recipes  -­‐  8k  ingredients  -­‐  17m  user-­‐recipe  interac8ons  

Map  users  onto  coun8es  Map  ingredient  usage  onto  coun8es  Map  health  data  onto  ingredient  usage    

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Page 7: You are What You Eat! Tracking Health Through Recipe Interactions

County  Health  Rankings  Health  rankings  for  3400  US  coun8es  -­‐  Obesity  -­‐  Heart  disease    -­‐  Premature  death  -­‐  Adult  smoking  -­‐  Etc.  

Iden8fy  top  5  most/least  obese  coun8es  using  County  Health  Rankings  www.countyhealthrankings.org  

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The  popular  ingredient  problem  

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Most  used  ingredients  51,04%   Salt  33,72%   Bu_er  30,67%   Sugar  27,25%   Eggs  26,14%   Flour  23,93%   Onions  22,79%   Garlic  21,96%   Water  20,65%   Pepper  14,96%   Milk  14,85%   Vanilla  14,07%   Olive  oil  12,54%   Brown  sugar  10,20%   Chicken  9,81%   Cinnamon  7,96%   Parmesan  7,89%   Baking  soda  7,74%   Garlic  powder  7,29%   Vegetable  oil  6,81%   Cheddar  cheese  

55,30%   Salt  32,92%   Bu_er  31,01%   Sugar  27,31%   Garlic  26,77%   Eggs  25,68%   Flour  24,86%   Onions  21,54%   Water  21,42%   Pepper  18,04%   Olive  oil  14,52%   Vanilla  13,23%   Milk  12,56%   Brown  sugar  10,00%   Cinnamon  8,75%   Baking  soda  8,70%   Chicken  8,25%   Parmesan  7,61%   Lemons  7,41%   Vegetable  oil  6,75%   Garlic  powder  

Low  obesity   High  obesity  

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What  now?      

T-­‐test  on  110  most  used  ingredients  (%  of  recipes)  in  obese  and  “slim”  coun8es  shows    

 p<0.05  

Can  we  use  this  informa8on  to  infer  the  health  of  a  user  based  on  their  recipe  usage?      Yes  (we  think  so)  

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Future  work  •  Can  we  es8mate  other  health  aspects?  (diabetes,  

smoking,  heart  disease,  premature  death,  etc.)  •  Fine-­‐grained  analysis  of  recipes  and  ingredients  

–  Average  opinion  of  recipes  with  certain  ingredients,  e.g.  alcohol,  candy,  etc.  

–  Geographical  recipe  and  ingredient  trends  •  Recommending  healthier  alterna8ves  to  people  at  risk  •  Find  a  healthy  “friend”  to  follow  for  inspira8on  •  Linking  of  cooking  interests  to  health  

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Resources  •  h_p://github.com/alansaid/RecipeCrawler  •  h_p://github.com/alansaid/RecipeParser  

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THANKS!  Ques8ons?  

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•  h_ps://www.flickr.com/photos/hotreactor/36171416/  •  h_ps://www.flickr.com/photos/foodswings/4590408656  •  h_ps://www.flickr.com/photos/atmtx/4294693128  •  h_ps://www.flickr.com/photos/tarale/6689005901  •  h_ps://www.flickr.com/photos/stria8c/131012552  

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