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An LLM-RAG Approach for Healthy Eating Index-Informed Personalized Food Recommendations

์ž‘์„ฑ์ž
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์ €์ž

Yibin Wang, Yanjie Yang, Grace Melo Guerrero, Rodolfo M. Nayga Jr., Azlan Zahid

๐Ÿ’ก ๊ฐœ์š”

๋ณธ ๋…ผ๋ฌธ์€ ๊ฐœ์ธ ๋งž์ถคํ˜• ์‹๋‹จ ์ถ”์ฒœ์„ ์œ„ํ•ด ๊ฑด๊ฐ• ์‹์ƒํ™œ ์ง€์ˆ˜(HEI)๋ฅผ ํ™œ์šฉํ•˜๋Š” ์ƒˆ๋กœ์šด ๊ฒ€์ƒ‰ ์ฆ๊ฐ• ์ƒ์„ฑ(RAG) ๊ธฐ๋ฐ˜ ํ”„๋ ˆ์ž„์›Œํฌ๋ฅผ ์ œ์•ˆํ•ฉ๋‹ˆ๋‹ค. ์ด ๋ฐฉ๋ฒ•๋ก ์€ ํ‘œ์ค€ํ™”๋œ ์˜์–‘ ๋ฐ์ดํ„ฐ๋ฒ ์ด์Šค์™€ ๋Œ€๊ทœ๋ชจ ์–ธ์–ด ๋ชจ๋ธ(LLM)์„ ๊ฒฐํ•ฉํ•˜์—ฌ ์‚ฌ์šฉ์ž ์„ ํ˜ธ๋„์™€ ๊ฑด๊ฐ• ๋ชฉํ‘œ์— ๋งž๋Š” ์ถ”์ฒœ์„ ์ œ๊ณตํ•ฉ๋‹ˆ๋‹ค. ์‹œ๋ฎฌ๋ ˆ์ด์…˜ ๊ฒฐ๊ณผ, ํ‰๊ท  HEI ์ ์ˆ˜๊ฐ€ 6.45 ํ–ฅ์ƒ๋˜๊ณ , HEI 50์  ์ด์ƒ ์‚ฌ์šฉ์ž ๋น„์œจ์ด 45.12%์—์„œ 61.26%๋กœ ์ฆ๊ฐ€ํ•˜๋Š” ๋“ฑ ์œ ์˜๋ฏธํ•œ ๊ฐœ์„ ์„ ๋ณด์˜€์Šต๋‹ˆ๋‹ค.

๐Ÿ”‘ ์‹œ์‚ฌ์  ๋ฐ ํ•œ๊ณ„

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๊ฑด๊ฐ• ์‹์ƒํ™œ ์ง€์ˆ˜(HEI)๋ฅผ ๊ธฐ๋ฐ˜์œผ๋กœ ํ•œ ๊ฐœ์ธ ๋งž์ถคํ˜• ์‹๋‹จ ์ถ”์ฒœ ์‹œ์Šคํ…œ์˜ ํšจ์šฉ์„ฑ ์ œ์‹œ
โ€ข
LLM๊ณผ RAG ๊ธฐ์ˆ ์„ ๊ฒฐํ•ฉํ•˜์—ฌ ์ถ”์ฒœ์˜ ์ •ํ™•์„ฑ, ์„ค๋ช… ๊ฐ€๋Šฅ์„ฑ, ๊ฐœ์ธํ™” ์ˆ˜์ค€ ํ–ฅ์ƒ ๊ฐ€๋Šฅ์„ฑ ํ™•์ธ
โ€ข
์‹ค์ œ ์‚ฌ์šฉ์ž ๋ฐ์ดํ„ฐ๋ฅผ ํ†ตํ•œ ๊ฒ€์ฆ ๋ฐ ๋‹ค์–‘ํ•œ ์‹๋‹จ ์ œ์•ฝ ์กฐ๊ฑด(์•Œ๋ ˆ๋ฅด๊ธฐ, ์‹์Šต๊ด€ ๋“ฑ) ๊ณ ๋ ค ํ•„์š”
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