FOOD RECOMMENDATION

SYSTEM
Mini Project Report
Submitted in partial fulfillment of the III year (Semester-I) BE degree as per the
requirements of Osmania University, Hyderabad

By

VISHNU PRIYA NNV 160619740035

NEHA SHRI MEKA 160619740036
SAMYUKTHA PUNJARI 160619740042

Under the esteemed guidance of

MRS. SUMERA
Professor, Dept. of CSE

Department of Computer Science & Engineering

Stanley College of Engineering and Technology for Women
(Affiliated to OU & Approved by AICTE)
Chapel Road, Abids, Hyderabad - 500001
2021-2022

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 Stanley College of Engineering & Technology for Women
Chapel Road, Hyderabad
(Affiliated to OU & Approved by AICTE)

________________________________________________________________________
_
Ref No: SCETW/CSE Dept/III Year 2022/MiniProject Date:

CERTIFICATE

This is to certify that the mini project titled “FOOD RECOMMENDATION SYSTEM” is a

bonafide work carried over by Ms. VISHNU PRIYA NNV(H.T. No.160619740035), Ms.

NEHA SHRI MEKA(H.T. No.160619740036) and Ms. SAMYUKTHA PUNJARI(H.T.

No.160619740042) in partial fulfillment of the requirements for the award of the degree

Bachelor of Engineering in Computer Science and Engineering from Osmania University during

the III/IV Semester-I of their B.E. course during the academic year 2021-2022.

Dr. K. Vaidehi MRS. SUMERA

Head, Department of ADCE Project Guide

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 ACKNOWLEDGEMENT

The satisfaction that accompanies the successful completion of this project would be

incomplete without the mention of the people who made it possible, without whose

constant guidance and encouragement would have made efforts go in vain. We consider

ourselves privileged to express gratitude and respect towards all those who guided as

through the completion of this project.

We convey thanks to our project guide Mrs. SUMERA of the computer engineering

department for providing encouragement, constant support, and guidance which was of

great help to complete this project successfully.

Last but not the least, we wish to thank our parents for financing our studies in this

college as well as for constantly encouraging us to learn to engineer. Their sacrifice in

providing this opportunity to learn engineering is gratefully acknowledged.

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 TABLE OF CONTENTS

TOPICS Pg.no

ABSTRACT 5

LIST OF FIGURES 6

1. INTRODUCTION 7

1.1 Purpose 8
1.2 Scope 8
1.3 Study of existing system 8
1.4 Proposed system 9

2. REQUIREMENTS 10

2.1 Software Requirements 10

2.2 Hardware Requirements 10

3. SOFTWARE DESIGN 11

3.1 Data Flow Diagram 11

3.2 Flow Chart 11

4. CODE TEMPLATES 12

5. TESTING 19

6. OUTPUT SCREENS 20

7. BIBILOGRAPHY 25

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 ABSTRACT

Food recommendation is concerned with the production of meaningful and affordable food

suggestions. It provides recipes to a individual based on his mood and cravings. Relevant

links will be provided to different food providing platforms.

In this project, we are developing a web based application program that coordinates the

requirements of users with mouth watering yet easy delicacies. It can be achieved by

accepting information from user based on his mood and ease of preparation. The application

can be developed using Web Development. The aim is to make the process of decision

easier for humans.

Guide signature

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 LIST OF FIGURES

Figures Description Pg.No’s

1.1 Moods 7
1.2 Proposed System Example 9
3.1 Data Flow Diagram 11
3.2 Flow Chart 11
4.1 (a) & (b) Landing Page 12
4.2 (a) & (b) Home Page 12,13
4.3 (a),(b)-Login page html 13,14
(c)-Login page php-db connection

4.4 (a) & (b) Signup Page 15

4.5 (a),(b)&(c) Cuisine Page 16

4.6 Mood Page 17

4.7 Happy Mood 17
4.8 (a) & (b) South Indian cuisine 18
5.1 Database 19
5.2 Credential test-1 19
5.3 Credential test-2 19
6.1 Landing Page 20
6.2 Home Page 20
6.3 Login Page 20
6.4 Signup Page 21
6.5 About 21
6.6 (a) & (b) Cuisine Page 21,22
6.7 Mood Page 22
6.8 Happy Page 23
6.9 Recipe Page 23
6.10 South Indian Page 24
6.11 Swiggy Page to Order 24

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 1.INTRODUCTION

There are many factors that are known to influence the choice of food of an

individual. State of mind, simply the mood, plays a very important role in food we prefer.

But often it is thoroughly ignored. It is known every mood has a comfort food i.e. mood

foods.

Fig 1.1: Moods

Eating a meal will reliably alter mood predisposition, typically reducing arousal and

irritability, and increasing calmness and positive affect. Sweetness, and sensory cues to

high energy density, such as fatty texture, can improve mood and mitigate effects of

stress via brain opioidergic and dopaminergic neurotransmission.

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1.1 PURPOSE

To provide a platform where users find their favorite food and its nutritional value,

selection made based on their emotions. Right now, the goal is to recommend users

food based on their moods.

“Food Recommendation System based on Content Based Filtering Algorithm”

recommends a food item list and displays the result depending on the preference of

the individual.

1.2 SCOPE

• Higher accuracy than a baseline recipe retrieval system .

• Better results while trying to retrieve recipe.

• Lifts the spirit of the person.

• Easy management.

1.3 STUDY OF EXISTING SYSTEM

NATURAL LANGUAGE PROCESSING and BASELINE RECIPE RETRIEVAL

SYSTEM

Online datasets and APIs (Application Programming Interface) and vectorial

representation for words.

PROS: Contain structured information that can be easily retrieved

CONS: Feasible for small vocabularies, it is not computationally efficient

This approach is highly dependent on the quality of the learned embedding,
dataset size and variability.

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1.4 PROPOSED SYSTEM

● Menu Driven Interactive User Interface.

● Accurate results for customer preference.

● Recipe retrieval based on customer choice.

● Easy movement between pages.

The basic idea of working is to develop a web application that offer a range of

options for the user to choose from.

● Dishes will be segregated by preference and an option to seek recommendation

based on mood will be included.

● URLs will be provided for those who seek recipe and availability in the
surroundings to those who wish to order.

Fig 1.2: Example

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 2.REQUIRMENTS

2.1 SOFTWARE REQUIRMENTS

The minimum software requirement specifications for developing this project

are as follows:

Operating System - WINDOWS

Frontend Visualstudio Code(HTML, CSS)

Backend XAMPP(PHP and MySQL)

Web Browsers – Google Chrome or Microsoft Edge

2.2 HARDWARE REQUIRMENTS

The minimum hardware requirement specification for developing this project is

as follows:

Processor - Intel Core i3 or above

Hard Disk- 128GB

Memory – 1TB

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 3.SOFTWARE DESIGN

3.1 DATA FLOW DIAGRAM

Fig 3.1: Data Flow Diagram

3.2 FLOW CHART

Fig 3.2: Flow Chart

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 4.CODE TEMPLATES

(a)

(b)

Fig 4.1: (a) & (b) Landing page

(a)

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 (b)

Fig 4.2: (a) & (b) homepage

(a)

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 (b)

(c)

Fig 4.3: (a),(b)-Login page html

(c)-Login page php-db connection

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 (a)

(b)

Fig 4.4: (a) & (b) signup page

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 (a)

(b)

(c)

Fig 4.5: (a),(b)&(c) cuisine page

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Fig 4.6: Mood page

Fig 4.7: Happy mood

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 (a)

(b)

Fig 4.8: (a) & (b) South Indian cuisine

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 5.TESTING

Fig 5.1: DataBase

Fig 5.2: Credential test-1

Fig 5.3: Credential test-2

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6.OUTPUT SCREENS

Fig 6.1: Landing page

Fig 6.2: Home page

Fig 6.3: Login page

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Fig 6.4: Signup page

Fig 6.5: About page

(a)

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 (b)

Fig 6.6: (a) & (b) Cuisine page

Fig 6.7: Mood page

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Fig 6.8: Happy page

Fig 6.9: Recipe page

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 Fig 6.10: South Indian page

Fig 6.11: Swiggy page to order

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 7.BIBILIOGRAPHY

• HTML&CSS design and Build Websites by Jon Duckett

• Learning PHP, MySQL & JavaScript with j Query, CSS& HTML5 by Robin

Nixon

• Food Recommender Systems: Important Contributions, Challenges and

Future Research Directions. Authors:Christoph Trattner, David

Elsweiler.(2017a)

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