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A method for evaluating cooking methods based on health management

A cooking method and health management technology, applied in data processing applications, instruments, resources, etc., can solve the problems of analysis, data collection and processing errors, and low accuracy, so as to achieve high accuracy, reduce incidence, and reduce risks The effect of grade

Inactive Publication Date: 2019-03-15
广州仁生健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the system does not specifically analyze the health problems caused by cooking methods, and there are certain errors in data collection and processing, and the accuracy is low

Method used

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  • A method for evaluating cooking methods based on health management

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Embodiment 1

[0014] Embodiment 1: The evaluation method of the cooking method based on health management in the present invention comprises the following steps:

[0015] (1) Users evaluate their own cooking methods through the nutritional evaluation module of the cooking health evaluation system; the evaluation of cooking methods by the nutritional evaluation module is in the form of questionnaires. The content of the questionnaire specifically includes cooking materials, material pretreatment, cooking methods, cooking frequency, and cooking hygiene.

[0016] The nutritional assessment questionnaire in the present invention specifically includes:

[0017] 1. Do you pay attention to the freshness of vegetables when you buy them?

[0018] A. often pay attention to B. sometimes pay attention to C. pay little attention to

[0019] 2. How often do you buy chilled meat?

[0020] A. Never buy B. Less than once a week C. More than once a week (including once)

[0021] 3. What is your grocery s...

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Abstract

The invention relates to a cooking mode evaluation method based on health management. The evaluation method comprises the following steps that a user evaluates his own cooking mode through an evaluation questionnaire. The influence factors of the occurrence of the target event, i.e. The habit of unhealthy diet, Xn, were assigned. Establishing a regression model of illness caused by an unhealthy cooking method, wherein the regression model is calculated as Logti (P) = beta 0 + beta 1X1 + beta 2X2 + ... + beta nXn; The regression model was simplified to calculate the probability of the new disease. The formula was: shown in the description, wherein Sc is the sum of the risk scores. The evaluation method of the invention has the advantages of accurate prediction result, simple evaluation model and convenient use, and can objectively and accurately evaluate the cooking mode.

Description

technical field [0001] The invention relates to the technical field of healthy diet management, in particular to a method for evaluating cooking methods based on health management. Background technique [0002] Nutritional assessment is the process of evaluating an individual's nutritional status, determining whether there is any nutritional imbalance, and deciding whether the individual needs nutritional guidance or nutritional support. With the rapid development of science and technology and economy, as well as the acceleration of the pace of life and the increase of work pressure, the number of sub-healthy people between health and disease continues to increase, and more and more people begin to pay attention to their own health. As our country is in the stage of changing age structure, the problem of aging is becoming more and more serious, coupled with the increase of chronic diseases such as hyperlipidemia, hypertension, diabetes, etc., it will cause great harm to peop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06Q10/06G06Q50/12G16H20/60
CPCG06Q10/0639G06Q50/12G16H20/60
Inventor 欧阳斌叶博伦黄铭连韩雪吟
Owner 广州仁生健康科技有限公司
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