An artificial intelligence system for computer-assisted menu planning

Journal of the American Dietetic Association

Volumn 98, Issue 9, 1998, Pages 1009-1014

  Petot, Grace J ^a   Marling, Cynthia ^b,c   Sterling, Leon ^c,d  

^a CASE WESTERN RESERVE UNIVERSITY SCHOOL OF MEDICINE   (United States)

^b Ohio University   (United States)

^c Case Western Reserve University

^d UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ARTIFICIAL INTELLIGENCE; COMPUTER SYSTEM; DIET; FOOD COMPOSITION; FOOD PROCESSING; PLANNING; REVIEW;

EID: 0031656475     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(98)00231-4     Document Type: Article

References (22)

1. Balintfy JL. Menu planning by computer. Communications of the ACM. 1964;7:255-259.
2. Eckstein EF. Menu planning by computer: the random approach. J Am Diet Assoc. 1967;51:529-533.
3. Spears MC. Foodservice Organizations: A Managerial and Systems Approach. Englewood Cliffs, NJ: Prentice-Hall; 1995.
4. Eckstein EF. Menu Planning. Westport, Conn: AVI Publishing; 1978.
5. Rich E, Knight K. Artificial Intelligence. New York, NY: McGrawHill; 1991.
6. Kolodner J. Case-Based Reasoning. San Mateo, Calif: Morgan Kaufmann Publishers; 1993.
7. Yang N. An Expert System on Menu Planning [master's thesis]. Cleveland, Ohio: Case Western Reserve University; 1989.
8. Hinrichs RR. Problem Solving in Open Worlds: A Case Study in Design. Northvale, NJ: Erlbaum; 1992.
9. Ganeshan K, Farmer J. Menu planning system for a large catering corporation. In: Proceedings of the Third International Conference on the Practical Application of Prolo;. 1995; Paris, France; 262-265.
10. Marling CR. Integrating Case-Based and Rule-Based Reasoning in Knowledge-Based Systems Development [dissertation]. Cleveland, Ohio: Case Western Reserve University; 1996.
11. Kovacic KJ. Using Common Sense Knowledge for Computer Menu Planning [dissertation]. Cleveland, Ohio: Case Western Reserve University; 1995.
12. The Hearty School Lunch Menus. Dallas, Tex: American Heart Association; 1992.
13. Rules and regulations: nutrition labeling rules. 58 Federal Register 2228 (1993).
14. Pennington JAT. Dietary Nutrient Guide. Westport, Conn: AVI Publishing; 1976.
15. FOOD 2. Chicago, Ill, and Washington, DC: American Dietetic Association and the US Dept of Agriculture; 1982.
16. Month of Meals: A Menu Planner. Alexandria, Va: American Diabetes Association; 1989.
17. Rivers JM, Collins KK. Planning Meals that Lower Cancer Risk: A Reference Guide. Washington, DC: American Institute for Cancer Research; 1984.
18. Nutrition and Your Health: Dietary Guidelines for Americans. 4th ed. Washington, DC: US Depts of Agriculture and Health and Human Services; 1995. Home and Garden Bulletin No. 232.
19. Wills WM, Kolodner JL. Towards more creative case-based design systems. In: Leake DB, ed. Case-Based Reasoning: Experiences, Lessons, and Future Directions. Cambridge, Mass: AAAI Press/MIT Press; 1996.
20. Dollahite J, Franklin D, McNew R. Problems encountered in meeting the Recommended Dietary Allowances for menus designed acording to the Dietary Guidelines for Americans. J Am Diet Assoc. 1995;95:341-344,347.
21. Kolodner JL. Educational implications of analogy: a view from case-based reasoning. Am Psychol. 1997;52:57-66.
22. Macura RT, Macura K. Case-based reasoning: opportunities and applications in health care. Artif Intell Med. 1997;9:1-4.