Abstract: A computer-implemented method includes identifying recipes and receiving a grade selection, from each user of a food management system, for each of the recipes. An average grade for the recipes is calculated based on the grade selection received from each of the users. One of the users is identified from whom a grade selection was received that is greater than the average grade. The grade selection received from the identified user is correlated with the grades received from the other users. At least one of the other users whose grades most closely correlate with the grade given to the group of recipes by the identified user is identified. One or more recipes are provided to the identified one of the users that the identified one of the users has not graded based on grades given to the recommended recipe by the identified at least one of the other users.

Abstract: A method, apparatus and system for generating contextual information associated with a commercial transaction are described. A unique transaction identifier: is received from a scanned code, identifies a specific commercial transaction between a consumer and a retailer and serves as an authorization, by the consumer, to transfer information relating to the specific commercial transaction to a database associated with an account of the consumer. If the unique transaction identifier is received, a list of goods purchased by the consumer during the transaction is retrieved from a computer associated with the retailer and additional information to retrieve is determined based on at least one preference of the consumer. The additional information is retrieved and stored in the database associated with the account of the consumer for use in providing at least one of food budgeting services, diet monitoring services or economic offers to the consumer through an application.