- Context of OBO Foundry
- What do the things we eat have in common?
Part I - Food-related dispositions
1)Edibility - a physical quality inhering in a bearer by virtue of the bearer's disposition of being fit to be consumed. Who is going to consume? Animal, human?
Edibility_for_humans - ... to be consumed by a typical human
Edibiliity_for_P1 (P1 may be related to a particular health condition or intolerance)
Coming to and out of existence of edibility
Edibility is a matter of degree and quantity
Partial edibility - e.g. avocado is partially edible, because you must peal it and remove the seed.
2)Nutritiveness - a disposition borne by a material entity that is realized by providing nutrients when being consumed by a typical human.
- Edibility characterizes the absence of negative consequence.
- Nutritiveness characterizes the existence of a positive consequence.
3) Palatability
This is very culture and individual-relative
Palatability depends on the circumstances (perhaps not a typical disposition)
4) Other food related disposition
phsychoactive effect, energetic effect etc.
These food dispositions are all independent from each other (he gives examples)
Part II - Food role
Appropriate food role - a role of a material entity of a type that is generally considered by some community as appropriate for consumption by ingestion in order to fulfill nutritional needs and/or to provide organoleptic experience.
They justify having this as a role (not property) because of the relational nature of this concept.
Reference:
Borghini A. and Piras, N (2020) Food and foods. Toward a definition. Rivista italiana di Filosofia del Linguaggio.
They take the Social-based view of food perspective explained by Borghini and Piras (2020), while not agreeing with the other definitions they provide. Between Input and Output: The Importance of Modelling Transients in Meal Preparation Tasks - Michaela Kümpel
- The goal of this research is to enable robots to prepare meals.
- Towards this,: developed a food cutting knowledge graph (AKR3 2024)
- Robots can use the graph to perform task variations (there is a demo in the website)
The demo shows that different properties from the objects are considered. For example, to "cut a banana", the demo considers that the banana has a peal, so it must be pealed first. Then, the action of slicing is explained step by step: taking a knife, putting the knife up, putting the knife down etc. The live demo also simulates the robot cutting the fruit.
- FoodOn workgroup researchers converting food-related processes into steps
- She claims that "transients" need to be considered, in the sense that in a recipe, before ingredients compose a dough, it becomes a transient while it is being mixed. She explains some logic formulas defining transients.
- Then she presents an ontological model of transients, using an ad-hoc language, exemplifying the model with the example of the dough.
Benefits of the integration of transients
- increased failure handling
- added information abou initial conditions, intermediate transitions and outcomes
It is interesting that the transits have the same parts as the produced object, but it is not the same. It has some properties that the result does not have, for example, the ability to recognize the ingredients that are being mixed.
Nicola: Linguistics does not recognize this, it seems not to be natural. For example, when putting the cake in the oven, it is already referred the cake as such, although it is not yet done.
She claims that for the robot, it is important to understand the objects in the intermediate states are different, so that they still need to do something about them to transform them into the resulting object.
A Food as Medicine Ontology built on Traditional Chinese Medicine Energetics and Food Actions - Neil Sarkar
- In ancient Egypt, the way people eat and relate to food was considered when practicing medicine. In Chinese medicine, depending on what you eat, that can impact your health. The state of the food (heat, consistency) is also considered in Chinese Medicine for understanding the relation to the health issue/condition. This is very different in modern medicine, which tries to fix a problem with medications, instead of trying and understanding why people are getting sick. For instance, some conditions may be avoided or cured by specific types of diets.
- Cool lunches may help sooth your body and relieve stress.
- Greek Four Humours: depending on the food, you may find a balance between these four humours.
Is there any formal framework that can be used to capture this dependence between health and food?
- Zhen Qi in chinese medicine means balance.
- The correspondence in modern medicine for the chinese concept of Zhen Qi is resilence.
It is important not only treat the patient's illness, but support them throughout the way.
He presented a taxonomy starting from Gu Qi (diet):
Physical, Organoleptic, and Taxonomical Food Characteristic Analysis for Ontologies and Research - Damion Doole
He is from Genomics and One Health, SFU
His work integrates a myriad of ontologies in food and related areas. The main food ontology, also cited in the previous presentatios is FoodOn.
- Is mouthfeel a esult of a combination of mastication-related senses
- What characteristics do "seeing" and "touching" cover? Texture, color etc.
There is a module on Diets:
- Diet by digestive capacity
- Diet by type of food
- Diet by nutrition composition
- Diet by agricultural treatment
- Prescriptive vs. Descriptive Diet
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