Araştırma Makalesi
BibTex RIS Kaynak Göster

Vejetaryen menülerde ChatGPT’nin rolü

Yıl 2023, Cilt: 5 Sayı: 2, 79 - 86, 31.12.2023
https://doi.org/10.53601/tourismandrecreation.1343598

Öz

Araştırma, yapay zeka tabanlı bir dil modeli olan ChatGPT-4’ün profesyonel ve amatör şefler, yemek yapmayı hobi edinmiş bireyler ve vejetaryenler için farklı vejetaryen beslenme türlerine uygun menüler oluşturma becerisini analiz etmeyi amaçlamıştır. Bu amaçla ChatGPT-4’e Lakto-Vejetaryen, Ovo-Vejetaryen, Lakto-Ovo Vejetaryen, Pesko-Vejetaryen, Polo-Vejetaryen, Vegan, Semi-Vejetaryen, Raw Vegan ve Fruvitarian beslenme türleri için malzemeler verilmiştir. Daha sonra bu malzemelerden üç öğünden oluşan günlük bir menü oluşturması istenmiştir. Her vejetaryen diyet türü için içerik listesine yasaklı malzemelerde eklenerek ChatGPT’nin bu yasaklı malzemeleri ayırt edip edemeyeceği ve doğru bir menü oluşturup oluşturamayacağı analiz edilmiştir. Araştırma sonucunda ChatGPT-4, Lakto-Ovo Vejetaryen, Lakto-Vejetaryen, Vegan ve Raw Vegan menülerini doğru bir şekilde hazırlayabilmiştir. Ancak Ovo-Vejetaryen, Semi-Vejetaryen ve Polo-Vejetaryen diyet türlerinde oluşturulan menülerde hatalar gözlemlenmiştir. Fruvitarian diyetinde ise yarı doğru yarı yanlış sonuçlar elde edilmiştir. ChatGPT-4, Ovo-Vejetaryen, Semi-Vejetaryen, Polo-Vejetaryen ve Fruvitarian menülerinde yasaklı içerikler kullanmıştır. Bu bulgular yapay zekanın gastronomi alanındaki potansiyelini göstermekle birlikte kullanıcıların bilgileri doğrulaması gerektiğini de vurgulamaktadır.

Kaynakça

  • Akova, O., Cifci, İ., Atsız, O., & Gezeroglu, B. (2016). Understanding the motivational factors of dining out: a study at Fatih Kadinlar Bazaar in Istanbul. Tourismos, 11(1), 19-36.
  • Altaş, A. (2017). Vegetarianism and veganism: Current situation in Turkey in the light of examples in the World. Journal of Tourism & Gastronomy Studies, 5(4), 403–421. Retrieved from https://jotags.net/index.php/jotags/article/view/329. https://doi.org/10.21325/jotags.2017.157
  • Amato, P. R., & Partridge, S. A. (2013). The new vegetarians: Promoting health and protecting life. Springer. https://doi.org/10.1007/978-1-4899-6004-7
  • Berezina, K., Ciftci, O., & Cobanoglu, C. (2019). Robots, artificial intelligence, and service automation in restaurants. In Robots, artificial intelligence, and service automation in travel, tourism and hospitality (pp. 185-219). Emerald Publishing Limited. https://doi.org/10.1108/978-1-78756-687-320191010
  • Çakıcı, H. H., Kutlu, T. Ö., & Yılmaz, H. (2020). Yazılı medyada veganlığın ve vejetaryenliğin sunumu. [The presentation of veganity and vegetarian in written media]. Erciyes İletişim Dergisi, 7(1), 279-296. http://doi.org/10.17680/erciyesiletisim.634287
  • Carvalho, I., & Ivanov, S. (2023). ChatGPT for tourism: applications, benefits and risks. Tourism Review. https://doi.org/10.1108/TR02-2023-0088
  • Casas, J., Mugellini, E., & Khaled, O. A. (2018). Food diary coaching chatbot. In: Proceedings of the 2018 ACM International Joint Conference and 2018 International Symposium on Pervasive and Ubiquitous Computing and Wearable Computers, pp. 1676–1680. https://doi.org/10.1145/3267305.3274191
  • Çerkez, M., & Kızıldemir, Ö. (2020). Yiyecek-içecek işletmelerinde yapay zekâ kullanımı. [Use of artificial intelligence in food and beverage business], Türk Turizm Araştırmaları Dergisi, 4(2), 1264-1278. https://doi.org/10.26677/TR1010.2020.394
  • Chatelan, A., Clerc, A., & Fonta, P. A. (2023). ChatGPT and future artificial intelligence chatbots: What may be the influence on credentialed nutrition and dietetics practitioners? Journal of the Academy of Nutrition and Dietetics. 123(11). https://doi.org/10.1016/j.jand.2023.08.001
  • Clarys, P., Deliens, T., Huybrechts, I., Deriemaeker, P., Vanaelst, B., De Keyzer, W., Hebbelinck, M., & Mullie, P. (2014). Comparison of nutritional quality of the vegan, vegetarian, semi-vegetarian, pesco-vegetarian and omnivorous diet. Nutrients, 6(3), 1318-1332. https://doi.org/10.3390/nu6031318
  • Çolak, O. (2023). The role of generative pre-trained transformers (gpt) in recreational tourism: An interview with ChatGPT. Spor Bilimleri Araştırmaları Dergisi, 8(3), 733-748. https://doi.org/10.25307/jssr.1341967
  • Dilek, S. E., & Fennell, D. A. (2018). Discovering the hotel selection factors of vegetarians: the case of Turkey. Tourism Review, 73(4), 492-506. https://doi.org/10.1108/TR-11-2017-0175
  • Dwivedi, Y. K., Pandey, N., Currie, W., & Micu, A. (2023), Leveraging ChatGPT and other generative artificial intelligence (AI)- based applications in the hospitality and tourism industry: practices, challenges and research agenda. International Journal of Contemporary Hospitality Management, https://doi.org/10.1108/IJCHM-05-2023-0686
  • Erk, G., Seven, A., & Akpınar, A. (2019). Vegan ve vejetaryan beslenmede probiyotik bitkisel bazlı süt ürünlerinin yeri. [Feature of plant-based probiotic dairy products in vegan and vegetarian nutrition], Gıda, 44(3), 453-462. https://doi.org/10.15237/gida.GD18083
  • Fraser, G. E. (1999). Associations between diet and cancer, ischemic heart disease, and all-cause mortality in non-Hispanic white California Seventh-day Adventists. The American Journal of Clinical Nutrition, 70(3), 532-538. https://doi.org/10.1093/ajcn/70.3.532s
  • Frosolini, A., Gennaro, P., Cascino, F., & Gabriele, G. (2023). In reference to “Role of Chat GPT in public health”, to highlight the AI’s incorrect reference generation. Annals of Biomedical Engineering, 1(3). https://doi.org/10.1007/s10439-023-03248-4
  • Fusté-Forné, F., & Orea-Giner, A. (2023). Gastronomy in tourism management and marketing: an interview with ChatGPT. ROBONOMICS: The Journal of the Automated Economy, 4(42). Retrieved from https://www.journal.robonomics.science/index.php/rj/article/view/42
  • Gaál, B., Vassányi, I., & Kozmann, G. (2007). Application of artificial intelligence for weekly dietary menu planning. Advanced Computational Intelligence Paradigms in Healthcare-2, 65, 27-48. https://doi.org/10.1007/978-3-540-72375-2_3
  • Ge, M., Elahi, M., Fernaández-Tobías, I., Ricci, F., & Massimo, D. (2015a). Using tags and latent factors in a food recommender system. In Proceedings of the 5th International Conference on Digital Health (pp. 105-112). https://doi.org/10.1145/2750511.2750528
  • Ge, M., Ricci, F., & Massimo, D. (2015b). Health-aware food recommender system. In: Proceedings of the 9th ACM Conference on Recommender Systems. New York, NY: ACM. p. 333–334. https://doi.org/10.1145/2792838.2796554
  • Göktaş, L. S. (2023). ChatGPT uzaktan eğitim sınavlarında başarılı olabilir mi? Turizm alanında doğruluk ve doğrulama üzerine bir araştırma. [Can ChatGPT succeed in distance education exams? A research on accuracy and verification in tourism]. Journal of Tourism & Gastronomy Studies, 11(2), 892-905. https://doi.org/10.21325/jotags.2023.1224
  • Gursoy, D., Li, Y., & Song, H. (2023). ChatGPT and the hospitality and tourism industry: an overview of current trends and future research directions. Journal of Hospitality Marketing & Management, 32(5), 579-592. https://doi.org/10.1080/19368623.2023.2211993
  • Hartel, J. (2010). Managing documents at home for serious leisure: a case study of the hobby of gourmet cooking. Journal of Documentation, 66(6), pp. 847-874. https://doi.org/10.1108/00220411011087841
  • Hartel, J. (2011). Information in the hobby of gourmet cooking: Four contexts. Everyday information: The evolution of information seeking in America, 217-48.
  • Herrmann, W., & Geisel, J. (2002). Vegetarian lifestyle and monitoring of vitamin B-12 status. Clinica chimica acta, 326(1-2), 47-59. https://doi.org/10.1016/S0009-8981(02)00307-8
  • Hoffman, S. R., Stallings, S. F., Bessinger, R. C., & Brooks, G. T. (2013). Differences between health and ethical vegetarians. Strength of conviction, nutrition knowledge, dietary restriction, and duration of adherence. Appetite, 65, 139-144. https://doi.org/10.1016/j.appet.2013.02.009
  • Khan, A. S., & Hoffmann, A. (2003). An advanced artificial intelligence tool for menu design. Nutrition and Health, 17(1), 43-53. https://doi.org/10.1177/026010600301700105
  • Khan, U. (2023). Revolutionizing personalized protein energy malnutrition treatment: Harnessing the power of Chat GPT. Annals of Biomedical Engineering. https://doi.org/10.1007/s10439-023-03331-w
  • Kim, J. H., Lee, J. H., Park, J. S., Lee, Y. H., & Rim, K. W. (2009). Design of diet recommendation system for healthcare service based on user information. In 2009 Fourth International Conference on Computer Sciences and Convergence Information Technology (pp. 516-518). IEEE. https://doi.org/10.1109/ICCIT.2009.293
  • Li, X., Jia, W., Yang, Z., Li, Y., Yuan, D., Zhang, H., & Sun, M. (2018). Application of intelligent recommendation techniques for consumers’ food choices in restaurants. Frontiers in Psychiatry 9(415). https://doi.org/10.3389/fpsyt.2018.00415
  • Li, X., Liu, X., Zhang, Z., Xia, Y., & Qian, S. (2010). Design of health eating system based on web data mining. In 2010 WASE International Conference on Information Engineering 1(346). IEEE. https://doi.org/10.1109/ICIE.2010.89
  • Niszczota, P., & Rybicka, I. (2023). The credibility of dietary advice formulated by ChatGPT: Robo-diets for people with food allergies. Nutrition, 112(112076). https://doi.org/10.1016/j.nut.2023.112076
  • Nozawa, C., Togawa, T., Velasco, C., & Motoki, K. (2022). Consumer responses to the use of artificial intelligence in luxury and nonluxury restaurants. Food Quality and Preference, 96, (104436). https://doi.org/10.1016/j.foodqual.2021.104436
  • Perry, C. L., Mcguire, M. T., Neumark-Sztainer, D., & Story, M. (2001). Characteristics of vegetarian adolescents in a multiethnic urban population. Journal of Adolescent Health, 29(6), 406-416. https://doi.org/10.1016/s1054-139x(01)00258-0
  • Petot, G. J., Marling, C., & Sterling, L. (1998). An artificial intelligence system for computer-assisted menu planning. Journal of the American Dietetic Association, 98(9), 1009-1014. https://doi.org/10.1016/S0002-8223(98)00231-4
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The role of ChatGPT in vegetarian menus

Yıl 2023, Cilt: 5 Sayı: 2, 79 - 86, 31.12.2023
https://doi.org/10.53601/tourismandrecreation.1343598

Öz

This research aims to analyze the ability of ChatGPT-4, an artificial intelligence-based language model, to create menus in line with different vegetarian dietary types for professional and amateur chefs, individuals who have taken up cooking as a hobby, and vegetarian individuals. For this purpose, ChatGPT-4 was given ingredients for various dietary types: Lacto-Vegetarian, Ovo-Vegetarian, Lacto-Ovo Vegetarian, Pescatarian, Pollo-Vegetarian, Vegan, Semi-Vegetarian, Raw Vegan, and Fruitarian. It was then asked to create a daily menu consisting of three meals from these ingredients. By adding prohibited ingredients to the ingredient list for each type of vegetarian diet, it was analyzed whether ChatGPT-4 could distinguish these prohibited ingredients and create an accurate menu. As a result of the research, ChatGPT was able to correctly prepare Lacto-Ovo Vegetarian, Lacto-Vegetarian, Vegan, and Raw Vegan menus. However, errors were observed in the menus created in Ovo-Vegetarian, Semi-Vegetarian, and Pollo-Vegetarian diet types. Half correct and half incorrect results were obtained in the Fruitarian diet. ChatGPT-4 has used prohibited ingredients in its Ovo-Vegetarian, Semi-Vegetarian, Pollo-Vegetarian, and Fruitarian menus. These findings show the potential of artificial intelligence in gastronomy but also emphasize the need for users to verify the information.

Etik Beyan

Ethics committee approval was not obtained for this study as it did not require ethics committee approval. In case of detection of a contrary situation, TO&RE Journal has no responsibility, and all responsibility belongs to the author(s) of the study.

Kaynakça

  • Akova, O., Cifci, İ., Atsız, O., & Gezeroglu, B. (2016). Understanding the motivational factors of dining out: a study at Fatih Kadinlar Bazaar in Istanbul. Tourismos, 11(1), 19-36.
  • Altaş, A. (2017). Vegetarianism and veganism: Current situation in Turkey in the light of examples in the World. Journal of Tourism & Gastronomy Studies, 5(4), 403–421. Retrieved from https://jotags.net/index.php/jotags/article/view/329. https://doi.org/10.21325/jotags.2017.157
  • Amato, P. R., & Partridge, S. A. (2013). The new vegetarians: Promoting health and protecting life. Springer. https://doi.org/10.1007/978-1-4899-6004-7
  • Berezina, K., Ciftci, O., & Cobanoglu, C. (2019). Robots, artificial intelligence, and service automation in restaurants. In Robots, artificial intelligence, and service automation in travel, tourism and hospitality (pp. 185-219). Emerald Publishing Limited. https://doi.org/10.1108/978-1-78756-687-320191010
  • Çakıcı, H. H., Kutlu, T. Ö., & Yılmaz, H. (2020). Yazılı medyada veganlığın ve vejetaryenliğin sunumu. [The presentation of veganity and vegetarian in written media]. Erciyes İletişim Dergisi, 7(1), 279-296. http://doi.org/10.17680/erciyesiletisim.634287
  • Carvalho, I., & Ivanov, S. (2023). ChatGPT for tourism: applications, benefits and risks. Tourism Review. https://doi.org/10.1108/TR02-2023-0088
  • Casas, J., Mugellini, E., & Khaled, O. A. (2018). Food diary coaching chatbot. In: Proceedings of the 2018 ACM International Joint Conference and 2018 International Symposium on Pervasive and Ubiquitous Computing and Wearable Computers, pp. 1676–1680. https://doi.org/10.1145/3267305.3274191
  • Çerkez, M., & Kızıldemir, Ö. (2020). Yiyecek-içecek işletmelerinde yapay zekâ kullanımı. [Use of artificial intelligence in food and beverage business], Türk Turizm Araştırmaları Dergisi, 4(2), 1264-1278. https://doi.org/10.26677/TR1010.2020.394
  • Chatelan, A., Clerc, A., & Fonta, P. A. (2023). ChatGPT and future artificial intelligence chatbots: What may be the influence on credentialed nutrition and dietetics practitioners? Journal of the Academy of Nutrition and Dietetics. 123(11). https://doi.org/10.1016/j.jand.2023.08.001
  • Clarys, P., Deliens, T., Huybrechts, I., Deriemaeker, P., Vanaelst, B., De Keyzer, W., Hebbelinck, M., & Mullie, P. (2014). Comparison of nutritional quality of the vegan, vegetarian, semi-vegetarian, pesco-vegetarian and omnivorous diet. Nutrients, 6(3), 1318-1332. https://doi.org/10.3390/nu6031318
  • Çolak, O. (2023). The role of generative pre-trained transformers (gpt) in recreational tourism: An interview with ChatGPT. Spor Bilimleri Araştırmaları Dergisi, 8(3), 733-748. https://doi.org/10.25307/jssr.1341967
  • Dilek, S. E., & Fennell, D. A. (2018). Discovering the hotel selection factors of vegetarians: the case of Turkey. Tourism Review, 73(4), 492-506. https://doi.org/10.1108/TR-11-2017-0175
  • Dwivedi, Y. K., Pandey, N., Currie, W., & Micu, A. (2023), Leveraging ChatGPT and other generative artificial intelligence (AI)- based applications in the hospitality and tourism industry: practices, challenges and research agenda. International Journal of Contemporary Hospitality Management, https://doi.org/10.1108/IJCHM-05-2023-0686
  • Erk, G., Seven, A., & Akpınar, A. (2019). Vegan ve vejetaryan beslenmede probiyotik bitkisel bazlı süt ürünlerinin yeri. [Feature of plant-based probiotic dairy products in vegan and vegetarian nutrition], Gıda, 44(3), 453-462. https://doi.org/10.15237/gida.GD18083
  • Fraser, G. E. (1999). Associations between diet and cancer, ischemic heart disease, and all-cause mortality in non-Hispanic white California Seventh-day Adventists. The American Journal of Clinical Nutrition, 70(3), 532-538. https://doi.org/10.1093/ajcn/70.3.532s
  • Frosolini, A., Gennaro, P., Cascino, F., & Gabriele, G. (2023). In reference to “Role of Chat GPT in public health”, to highlight the AI’s incorrect reference generation. Annals of Biomedical Engineering, 1(3). https://doi.org/10.1007/s10439-023-03248-4
  • Fusté-Forné, F., & Orea-Giner, A. (2023). Gastronomy in tourism management and marketing: an interview with ChatGPT. ROBONOMICS: The Journal of the Automated Economy, 4(42). Retrieved from https://www.journal.robonomics.science/index.php/rj/article/view/42
  • Gaál, B., Vassányi, I., & Kozmann, G. (2007). Application of artificial intelligence for weekly dietary menu planning. Advanced Computational Intelligence Paradigms in Healthcare-2, 65, 27-48. https://doi.org/10.1007/978-3-540-72375-2_3
  • Ge, M., Elahi, M., Fernaández-Tobías, I., Ricci, F., & Massimo, D. (2015a). Using tags and latent factors in a food recommender system. In Proceedings of the 5th International Conference on Digital Health (pp. 105-112). https://doi.org/10.1145/2750511.2750528
  • Ge, M., Ricci, F., & Massimo, D. (2015b). Health-aware food recommender system. In: Proceedings of the 9th ACM Conference on Recommender Systems. New York, NY: ACM. p. 333–334. https://doi.org/10.1145/2792838.2796554
  • Göktaş, L. S. (2023). ChatGPT uzaktan eğitim sınavlarında başarılı olabilir mi? Turizm alanında doğruluk ve doğrulama üzerine bir araştırma. [Can ChatGPT succeed in distance education exams? A research on accuracy and verification in tourism]. Journal of Tourism & Gastronomy Studies, 11(2), 892-905. https://doi.org/10.21325/jotags.2023.1224
  • Gursoy, D., Li, Y., & Song, H. (2023). ChatGPT and the hospitality and tourism industry: an overview of current trends and future research directions. Journal of Hospitality Marketing & Management, 32(5), 579-592. https://doi.org/10.1080/19368623.2023.2211993
  • Hartel, J. (2010). Managing documents at home for serious leisure: a case study of the hobby of gourmet cooking. Journal of Documentation, 66(6), pp. 847-874. https://doi.org/10.1108/00220411011087841
  • Hartel, J. (2011). Information in the hobby of gourmet cooking: Four contexts. Everyday information: The evolution of information seeking in America, 217-48.
  • Herrmann, W., & Geisel, J. (2002). Vegetarian lifestyle and monitoring of vitamin B-12 status. Clinica chimica acta, 326(1-2), 47-59. https://doi.org/10.1016/S0009-8981(02)00307-8
  • Hoffman, S. R., Stallings, S. F., Bessinger, R. C., & Brooks, G. T. (2013). Differences between health and ethical vegetarians. Strength of conviction, nutrition knowledge, dietary restriction, and duration of adherence. Appetite, 65, 139-144. https://doi.org/10.1016/j.appet.2013.02.009
  • Khan, A. S., & Hoffmann, A. (2003). An advanced artificial intelligence tool for menu design. Nutrition and Health, 17(1), 43-53. https://doi.org/10.1177/026010600301700105
  • Khan, U. (2023). Revolutionizing personalized protein energy malnutrition treatment: Harnessing the power of Chat GPT. Annals of Biomedical Engineering. https://doi.org/10.1007/s10439-023-03331-w
  • Kim, J. H., Lee, J. H., Park, J. S., Lee, Y. H., & Rim, K. W. (2009). Design of diet recommendation system for healthcare service based on user information. In 2009 Fourth International Conference on Computer Sciences and Convergence Information Technology (pp. 516-518). IEEE. https://doi.org/10.1109/ICCIT.2009.293
  • Li, X., Jia, W., Yang, Z., Li, Y., Yuan, D., Zhang, H., & Sun, M. (2018). Application of intelligent recommendation techniques for consumers’ food choices in restaurants. Frontiers in Psychiatry 9(415). https://doi.org/10.3389/fpsyt.2018.00415
  • Li, X., Liu, X., Zhang, Z., Xia, Y., & Qian, S. (2010). Design of health eating system based on web data mining. In 2010 WASE International Conference on Information Engineering 1(346). IEEE. https://doi.org/10.1109/ICIE.2010.89
  • Niszczota, P., & Rybicka, I. (2023). The credibility of dietary advice formulated by ChatGPT: Robo-diets for people with food allergies. Nutrition, 112(112076). https://doi.org/10.1016/j.nut.2023.112076
  • Nozawa, C., Togawa, T., Velasco, C., & Motoki, K. (2022). Consumer responses to the use of artificial intelligence in luxury and nonluxury restaurants. Food Quality and Preference, 96, (104436). https://doi.org/10.1016/j.foodqual.2021.104436
  • Perry, C. L., Mcguire, M. T., Neumark-Sztainer, D., & Story, M. (2001). Characteristics of vegetarian adolescents in a multiethnic urban population. Journal of Adolescent Health, 29(6), 406-416. https://doi.org/10.1016/s1054-139x(01)00258-0
  • Petot, G. J., Marling, C., & Sterling, L. (1998). An artificial intelligence system for computer-assisted menu planning. Journal of the American Dietetic Association, 98(9), 1009-1014. https://doi.org/10.1016/S0002-8223(98)00231-4
  • Phillips, F. (2005). Vegetarian nutrition. Nutrition Bulletin, 30(2), 132-167. https://doi.org/10.1111/j.1467-3010.2005.00467.x
  • Qarajeh, A., Tangpanithandee, S., Thongprayoon, C., Suppadungsuk, S., Krisanapan, P., Aiumtrakul, N., Garcia Valencia, O. A., Miao, J., Qureshi, F., & Cheungpasitporn, W. (2023). AI-Powered renal diet support: Performance of ChatGPT, Bard AI, and Bing Chat. Clinics and Practice, 13(5), 1160–1172. MDPI AG. http://dx.doi.org/10.3390/clinpract13050104
  • Rivera, M., & Shani, A. (2013). Attitudes and orientation toward vegetarian food in the restaurant industry: An operator’s perspective. International Journal of Contemporary Hospitality Management, 25(7), pp. 1049-1065. https://doi.org/10.1108/IJCHM-07-2012-0116.
  • Seçim, Y., Akyol, N., & Kaya, M. (2022). Vejetaryen beslenme türleri [Vegetarian diets]. Sosyal, Beşeri ve İdari Bilimler Dergisi, 5(1), 66-82. https://doi.org/10.26677/TR1010.2022.921
  • Shani, A., & Di Pietrio, R. B. (2007). Vegetarians: A typology for foodservice menu development. Hospitality Review, 25(2), 66-73.
  • Shelkande, M. C., Mane, M. R., Baramati, S. V., & Sonawane, M. K. (2023). Comprehensive analysis of ChatGPT. The Online Journal of Distance Education and e-Learning, 11(2).
  • Shipman, Z. D. (2021). Beslenmede vejetaryen modeli. [Vegetarian model in nutrition]. Aydın Gastronomy, 5(1), 45-62. https://doi.org/10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i1004
  • Sng, G. G. R., Tung, J. Y. M., Lim, D. Y. Z., & Bee, Y. M. (2023). Potential and pitfalls of ChatGPT and natural-language artificial intelligence models for diabetes education. Diabetes Care, 46(5), e103-e105. https://doi.org/10.2337/dc23-0197
  • Tsai, C. H., Kadire, S., Sreeramdas, T., Vanormer, M., Thoene, M., Hanson, C., Anderson Berry, A., & Khazanchi, D. (2023). Generating personalized pregnancy nutrition recommendations with GPT-Powered AI Chatbot. In: 20th International Conference on Information Systems for Crisis Response and Management (ISCRAM 2023), 263-271.
  • Türkoğlu, H., & Yılmaz, G. (2022). The place and importance of artificial intelligence in the gastronomy sector. Gazi University Journal of Science Part C: Design and Technology, 10(4), 1070- 1082. https://doi.org/10.29109/gujsc.1199093
  • Ülkü, A. (2023). ChatGPT-4 for hospitality: Implications. Journal of Tourism & Gastronomy Studies, 11(3), 1727–1743. https://doi.org/10.21325/jotags.2023.1263
  • Uribe, A. L. M., & Patterson, J. (2023). Are nutrition professionals ready for artificial intelligence? Journal of Nutrition Education and Behavior, 55(9), 623. https://doi.org/10.1016/j.jneb.2023.07.007
  • Vatan, A., & Türkbaş, S. (2018). Vejetaryen turist ve vegan turist kimdir? [Who is vegetarian tourist and vegan tourist?]. Journal of Tourism and Gastronomy Studies, 6(3), 24-39. https://doi.org/10.21325/jotags.2018.270
  • Yang, L., Hsieh, C. K., Yang, H., Dell, N., Belongie, S., & Estrin, D. (2017). Yum-me: A personalized nutrient-based meal recommender system. ACM Trans. Inf. Syst. 36(1), http://dx.doi.org/10.1145/3072614
  • Zhang, J., Oh, Y. J., Lange, P., Yu, Z., & Fukuoka, Y. (2020). Artificial intelligence chatbot behavior change model for designing artificial intelligence chatbots to promote physical activity and a healthy diet. Journal of medical Internet research, 22(9), e22845. https://doi.org/10.2196/22845
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Araştırma Makaleleri
Yazarlar

Levent Selman Göktaş 0000-0001-6675-3759

Yayımlanma Tarihi 31 Aralık 2023
Gönderilme Tarihi 15 Ağustos 2023
Kabul Tarihi 5 Aralık 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 5 Sayı: 2

Kaynak Göster

APA Göktaş, L. S. (2023). The role of ChatGPT in vegetarian menus. Tourism and Recreation, 5(2), 79-86. https://doi.org/10.53601/tourismandrecreation.1343598