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Dietary habit health risk assessment method

A dietary habit and risk assessment technology, applied in the field of dietary habit health risk assessment, can solve the problems of analysis, data collection and processing errors, low accuracy, etc., and achieve the effects of high accuracy, reduced incidence, and reduced risk level

Inactive Publication Date: 2019-03-22
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 system does not conduct a targeted analysis of health problems caused by eating habits, and there are certain errors in data collection and processing, and the accuracy is low

Method used

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  • Dietary habit health risk assessment method
  • Dietary habit health risk assessment method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the dietary habit health risk assessment method among the present invention comprises the following steps:

[0027] (1) The user evaluates his own eating habits through the nutritional evaluation module of the eating habits health evaluation system; the nutritional evaluation module evaluates the eating habits in the form of a questionnaire.

[0028] The nutritional assessment questionnaire in the present invention specifically includes:

[0029] 1. Don't want to have leftovers after eating, and often finish all the food on the plate.

[0030] A. Always B. Occasionally C. Never

[0031] 2. Often eat pickles, salted fish, bacon and other preserved foods.

[0032] A. Always B. Occasionally C. Never

[0033] 3. Are instant noodles still your emergency food now?

[0034] A. Always B. Occasionally C. Never

[0035] 4. Often eat freshly slaughtered pigs, beef, and mutton, thinking it is fresh and of good quality.

[0036] A. Always B. Occasionally C. Never...

Embodiment 2

[0108] Embodiment 2 is the same as the first step and the second step of embodiment 1, and its follow-up steps are

[0109] (3) Simplify the regression model, divide the regression coefficient βn in the regression model by the minimum regression coefficient βm in the model, the formula is:

[0110] (4) The new coefficient is rounded to take the integer part, and the obtained value is recorded as S, then the risk score Sn corresponding to each variable is:

[0111] In the above formula, Sn is rounded to take the integer part.

[0112] The total risk score Sc is the sum of each risk score: S c = S 1 +S 2 +…+S n ;

[0113] (5) Calculate the simplified new disease probability value, the formula is:

[0114]

[0115] (6) in the present invention, to the option each scoring value in the assessment questionnaire:

[0116] The scores for the 1st, 4th, 9th, 15th, 16th, 17th, 21st, 22nd, 23rd, 24th, 26th, 35th, 37th are A=1 B=2 C=3 (points);

[0117] The scores for the 2n...

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Abstract

The invention relates to a dietary habit health risk assessment method which comprises the following steps: the first step 1 of assessing the eating habit of a user by an assessment questionnaire form; the second step of conducting assignment on an influencing factor of a target event disease Y, that is, the unhealthy diet habit Xn; the third step of establishing a regression model that the unhealthy diet habit leads to the disease and calculating the probability of the disease. According to the assessment method, a prediction result is accurate, an assessment model is simple and convenient touse, and the method can be used for objective accurate assessment of the diet habit.

Description

technical field [0001] The invention relates to the technical field of healthy diet management, in particular to a health risk assessment method for eating habits. 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 people's physical and...

Claims

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Application Information

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IPC IPC(8): G16H20/60G16H50/30
CPCG16H20/60G16H50/30
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
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