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Intelligent nutrient food proportioning system for lowering blood pressure and diet management method

A meal catering method and blood pressure lowering technology, applied in nutrition control and other directions, can solve the problem of insignificant blood pressure reduction effect, and achieve the effect of improving service experience and user satisfaction, low technical requirements, and good blood pressure

Inactive Publication Date: 2019-01-15
广州仁生健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the antihypertensive effect of restricting a certain nutrient alone is usually not obvious; there is an urgent need for a comprehensive, simple and effective dietary therapy for antihypertensive

Method used

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  • Intelligent nutrient food proportioning system for lowering blood pressure and diet management method
  • Intelligent nutrient food proportioning system for lowering blood pressure and diet management method
  • Intelligent nutrient food proportioning system for lowering blood pressure and diet management method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] First of all, this system needs to analyze various basic indicators of the user, including age, height, and activity level. Through this analysis process, the dietitian's calculation of the average daily nutrition and calories required by the patient is simulated, and the results obtained are important indicators required in smart meal planning.

[0067] According to the age of the users, the intelligent nutritional catering system is divided into groups aged 2-17, groups aged 18-49, and groups over 50 years old, and the standard value of energy intake and the standard value of nutrients are calculated.

[0068] For the intelligent nutritional catering system for the 2-17-year-old group, the standard value of energy intake and the standard table of nutrients are measured by looking up the table:

[0069] Table 1-1 Energy intake standard table (energy value) for 2-17 years old

[0070]

[0071] Table 1-2 Nutrient intake standard table for 2-17 years old (weight value...

Embodiment 2

[0114] This embodiment is all the same as the first step to the third step of embodiment 1, the difference is:

[0115]The fourth step is to establish a framework model based on expert knowledge, select food raw materials in the nutritional evaluation database, eliminate ingredients that are not suitable for diabetics at the source, and select ingredients that are suitable for diabetics. Specific staple food: ingredients mainly come from grains and products, eggplant: ingredients come from solanaceous fruits, fruits: ingredients come from fresh and dried fruits, soy products: ingredients come from dried beans and their products and fresh beans, dairy products: ingredients come from milk Vegetables and their products, vegetables: the ingredients come from rhizomes and tender stems, leaves, mosses, meat: the ingredients come from poultry and their products and livestock meat and their products, fish: the ingredients come from fish, eggs: the ingredients come from eggs and their p...

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Abstract

The invention relates to an intelligent nutrient food proportioning method for lowering blood pressure. The method includes the following steps that: the standard values of the energy intake and the standard values of the nutrients of users of different age groups are calculated according to the ages of the users; diet periods are selected, the energy of each meal is calculated according to each diet period; the standard weight values of carbohydrates, proteins, and fats of each meal are calculated according to a calculation formula, and different finished dish recommendations are provided according to various food proportioning forms selected by the users through interaction; and a nutrient demand quantity is evaluated according to a built-in database of dishes or ingredients on the basisof dishes or ingredients inputted by the users and the weight of the dishes or ingredients, and intelligent recommendation can be made according to the inputted dishes or ingredients. According to the system of the present invention, the principle of food diversification is adopted, and therefore, blood pressure can be effectively lowered, and the calories of the users can be below the standardsof normal healthy adults; the components and contents of ingredients in recipes are rationally allocated, so that food diversification can be achieved; and the blood pressure of patients can be undergood control.

Description

technical field [0001] The invention relates to the technical field of healthy diet management, in particular to an intelligent nutrition catering system for lowering blood pressure and a diet management method. Background technique [0002] Hypertension is the most common chronic disease and the most important risk factor for cardiovascular and cerebrovascular diseases, which can easily lead to stroke, myocardial infarction, heart failure and chronic kidney disease. The effect of dietary composition on human blood pressure is an important topic of public health research. Many studies have shown that dietary factors such as high potassium, high calcium, high magnesium, low sodium, low cholesterol, and low fat in the diet are significantly negatively correlated with the incidence of hypertension. [0003] Through in-depth research on the etiology and pathogenesis of hypertension, people have realized that nutrition does have an important impact and effect on hypertension, an...

Claims

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Application Information

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IPC IPC(8): G16H20/60
CPCG16H20/60
Inventor 欧阳斌陈俊杰陈炎卿杨黎
Owner 广州仁生健康科技有限公司