一天三餐的準備是每個家庭每天的功課，但實際上要規劃出一份滿足各種需求的餐點需要許多方面的知識及考量。以往的食譜推薦機制多數只著重於營養的計算，但並未著重在食譜排程(recipe scheduling)功能及使用者的偏好上。他們僅推薦給使用者一份各種食品的組合而非一份餐點，並且多以單一使用者為服務對象。本篇論文中，我們提出一個以知識本體為基礎的膳食設計系統(knowledge-based meal planning system)，運用回溯式門檻接受法(Backtracking Threshold Accepting, BATA)來處理以食譜為變數及營養攝取量為限制的限制滿足問題(constraint satisfaction problem, CSP) 。系統運用模糊理論(Fuzzy Theorem)於餐點的分數計算上來尋找最佳的解，同時也考慮到群體使用者們的個人偏好(group preference)，並基於納許議價(Nash bargaining)模型以及協商(negotiation)機制推薦給使用者每日盡可能營養均衡且又貼近使用者群喜好的實際餐點。

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[28] recipe resources from network：
http://www.ytower.com.tw/recipe/recipe.asp
http://food.doh.gov.tw/FOODNEW/library/CookBook.aspx
http://quotes.naif.org.tw/meat/htm/recipe.htm
http://homepage.vghtpe.gov.tw/~meta/hospital/teach1.htm
http://www.ncku.edu.tw/~dons/new_page_4.htm
http://e-learning.housingauthority.gov.hk/HAELP/info/business/health/03/03.3/03.3.htm