Meta-Learning-Based Lightweight Method for Food Calorie Estimation

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jinlin Ma, Yuetong Wan, Ziping Ma
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Abstract

As a significant research component in nutritional assessment, vision-based food calorie estimation has been studied and applied due to its higher accuracy and efficiency. In this paper, a lightweight network for food calorie estimation is designed, called MeLL-cal. Firstly, a feature extraction module is proposed based on meta-learning ideas to generate informative representations, such as color, texture, and edge features, for unseen foods. Secondly, within the feature extraction module, a large convolutional kernel is proposed to provide a larger receptive field, which aims to capture more shape and semantic information and minimize information loss. Then, to achieve efficient calorie estimation with lower computational complexity, the calorie estimation module employs query-based inference to achieve optimal feature expression. Additionally, an adaptive fine-tuning module is also designed to refine estimation accuracy according to different datasets. The extensive experiments demonstrate the superiority of the MeLL-cal in terms of a PMAE of 18.7% and 31.1%, respectively, with only 2.313K parameters and 1.036 ms inference time on the Menu match dataset and the Calo world dataset.

Abstract Image

基于元学习的食物卡路里估算轻量级方法
基于视觉的食物热量估算作为营养评估的重要研究组成部分,以其较高的准确性和效率得到了广泛的研究和应用。本文设计了一种用于食物热量估算的轻量级网络,称为mel -cal。首先,提出了基于元学习思想的特征提取模块,用于生成未见食物的颜色、纹理和边缘特征等信息表示。其次,在特征提取模块中,提出了一个大卷积核来提供更大的接受场,旨在捕获更多的形状和语义信息,并最小化信息损失。然后,为了在较低的计算复杂度下实现高效的卡路里估计,卡路里估计模块采用基于查询的推理来实现最优特征表达式。此外,还设计了自适应微调模块,根据不同的数据集对估计精度进行微调。大量的实验表明,mel -cal在菜单匹配数据集和Calo世界数据集上的PMAE分别为18.7%和31.1%,参数为2.313K,推理时间为1.036 ms。
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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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