Micro-current taste simulation method of intelligent chopsticks

Abstract

The application discloses a micro-current taste simulation method of intelligent chopsticks, which comprises the following steps: an electrode is arranged at the end of one chopstick, the electrode is in contact with the tongue of a user, and is used for taste simulation; a chemical sensor is arranged at the end of the other chopstick, and is used for detecting grease, sweetness, saltiness, acidity and bitterness in food; the electrode is connected with a control system, the intensity, frequency and pulse mode of the current can be controlled by adjusting the parameters of the control system, a taste simulation algorithm is established, the current parameters are mapped to different taste perceptions, including sweetness, saltiness, acidity and bitterness, and simulation of different taste experiences is realized. The application can analyze the taste preference of the user by receiving the data of sweetness, saltiness, acidity and bitterness in food, automatically adjusts the current parameters to perform personalized taste simulation, and can also detect the oil content, sugar content and salt content of the food, judges the health degree of the food and provides suggestions.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of micro-current taste simulation of intelligent chopsticks, in particular to a micro-current taste simulation method of intelligent chopsticks. BACKGROUND

[0002] With the continuous progress of science and technology, people's requirements for dining experience are also getting higher and higher. Traditional chopsticks are mainly used for picking up food, and the function is relatively single. In modern life, people yearn for more rich sensory experience, especially in terms of taste;

[0003] When users dine, they usually eat their favorite food according to their own preferences, and reduce the intake of food they don't like, which may cause nutritional imbalance. At the same time, when dining, users cannot judge the health level of the meal, so users may eat too much food with an unbalanced health level, affecting the health of users, so a micro-current taste simulation method of intelligent chopsticks is proposed.

[0004] At present, there is no effective solution to the problems in the related art. SUMMARY

[0005] In view of the problems in the related art, the present application proposes a micro-current taste simulation method of intelligent chopsticks to overcome the above technical problems existing in the prior art.

[0006] To this end, the specific technical solutions adopted by the present application are as follows:

[0007] A micro-current taste simulation method of intelligent chopsticks, the method comprising the following steps:

[0008] S1, an electrode is arranged at the end of a chopstick, which contacts the user's tongue for taste simulation, and a chemical sensor is arranged at the end of the other chopstick for detecting oil, sweetness, saltiness, acidity and bitterness in food;

[0009] S2, the electrode is connected to a control system, and the intensity, frequency and pulse mode of the electric current can be controlled by adjusting the parameters of the control system, and a taste simulation algorithm is established to map the current parameters to different taste perceptions, including sweetness, saltiness, acidity and bitterness, to simulate different taste experiences;

[0010] S3, use chopsticks to dine, receive data of sweetness, saltiness, acidity and bitterness in food, analyze the user's taste preference, and automatically adjust the current parameters for personalized taste simulation;

[0011] S4, receiving the data of oil, sweetness, and saltiness in food, transmitting the data to the control system, the oil data will be converted into oil content, the sweetness data will be converted into sugar content, and the saltiness data will be converted into salt content, then judging the health degree of food according to the obtained oil content, sugar content, and salt content, providing health suggestions, and the control system is set to be controlled through a mobile phone, so as to realize manual adjustment of taste.

[0012] As a preferred embodiment, the end of one chopstick is equipped with electrodes that come into contact with the user's tongue for taste simulation, and the end of the other chopstick is equipped with chemical sensors for detecting oil, sweetness, saltiness, acidity, and bitterness in food, including the following steps:

[0013] S11, the end of one chopstick is equipped with multiple electrodes that come into contact with the user's tongue for electrical performance testing of the motor to ensure that the resistance value of the electrode is within the normal working range.

[0014] Abnormal resistance value may cause electrode overload or excessive current, resulting in electrode damage. By ensuring that the resistance value is within the normal range, this situation can be effectively prevented.

[0015] S12, the end of the other chopstick is equipped with chemical sensors for detecting oil, sweetness, saltiness, acidity, and bitterness in food, and standard samples with known content are used for calibration to establish the relationship between sensor response and actual ingredient concentration, and through multiple tests and comparative analysis, the accuracy and stability of the sensor are ensured.

[0016] As a preferred embodiment, the end of the other chopstick is equipped with chemical sensors for detecting oil, sweetness, saltiness, acidity, and bitterness in food, and standard samples with known content are used for calibration to establish the relationship between sensor response and actual ingredient concentration, and through multiple tests and comparative analysis, the accuracy and stability of the sensor are ensured, including the following steps:

[0017] S121, using chemical sensors to respectively measure standard samples with known oil, sweetness, and saltiness concentration values, matching the sensor response value with the actual concentration of the standard sample, establishing the relationship between response and concentration, and establishing a model, the specific formula is:

[0018] R = a x e b·c + c1;

[0019] Then use the obtained calibration formula to calculate the ingredient concentration of unknown samples, the specific formula is:

[0020]

[0021] Wherein, R is the response value of the sensor, a is the proportional coefficient of the sensor response value, which determines the amplitude or magnitude of the exponential function, b is the coefficient of the exponential, C is the actual component concentration, C1 is the baseline of the response value, and e is the base of the natural logarithm.

[0022] As a preferred embodiment, the electrode is connected to a control system, and by adjusting the parameters of the control system, the intensity, frequency and pulse mode of the current can be controlled, and a taste simulation algorithm is established to map the current parameters to different taste perceptions, including sweetness, saltiness, sourness and bitterness, to simulate different taste experiences, including the following steps:

[0023] S21, first adjust the current intensity to ensure that the electrode can generate sufficient electrical signals for taste simulation, then set the frequency of the current to simulate different stimulation modes, and the change of the frequency can simulate different taste perceptions, and finally adjust the pulse mode of the current to create a complex taste stimulation mode;

[0024] S22, according to the theory of taste science and experimental data, a taste model is established to map the current parameters including intensity, frequency and pulse mode to specific taste perceptions;

[0025] S23, match the experimental current intensity, frequency and pulse mode with different taste perceptions;

[0026] S24, use sensory tests to verify the consistency of the simulated taste experience with the expectation, and when there is deviation, adjust the parameters again;

[0027] S25, perform system testing to ensure that the electrode and control system can work normally, and the simulated taste experience meets the design requirements.

[0028] Using sensory tests to verify the consistency of the simulated taste experience with the expectation, and adjusting the parameters when there is deviation, can continuously optimize the system design and improve the accuracy of simulation and user experience.

[0029] As a preferred embodiment, the use of chopsticks for dining, receiving the sweetness, saltiness, acidity and bitterness data of food, analyzing the user's taste preference, and automatically adjusting the current parameters for personalized taste simulation includes the following steps:

[0030] S31, the user inputs the average dining time into the mobile phone, the mobile phone sends the data information to the control system, the control system automatically sets the time for collecting sweetness, saltiness, acidity and bitterness data according to the user's input dining time, and collects the taste data of each food, then analyzes the user's taste preference according to the taste data, and after the user's taste preference analysis is completed, automatically adjusts the current parameters for personalized taste simulation.

[0031] The system can adjust the taste simulation parameters according to the specific taste preferences of each user, so that each user can enjoy a personalized experience that meets their own taste.

[0032] As a preferred embodiment, the user inputs their average meal time into the mobile phone, which sends the data information to the control system, which automatically sets the time for collecting sweetness, saltiness, acidity, bitterness data according to the user's input meal time, and collects taste data for each food, and then analyzes the user's taste preferences based on the taste data, including the following steps:

[0033] S311, integrate the sweetness, saltiness, acidity, bitterness data collected in each time period, use data analysis algorithm to process the integrated data, and calculate the user's preference degree for each taste, including sweetness preference, saltiness preference, acidity preference, bitterness preference;

[0034] S312, according to the analysis result, establish the user's taste preference model, determine the user's overall taste preference, including the relative preference degree of sweet, salty, sour, bitter taste;

[0035] S313, the chemical sensor continuously monitors the sweetness, saltiness, acidity, bitterness data, and when the sweetness, saltiness, acidity, bitterness data of the food held by the user is different from the preference data, it will automatically adjust the current parameter for personalized taste simulation.

[0036] When the food taste is detected to be inconsistent with the user's preference, the system can provide immediate taste simulation that meets the user's taste by automatically adjusting the current parameter, without the user waiting or manually adjusting.

[0037] As a preferred embodiment, the received fat, sweetness, saltiness data in the food is transmitted to the control system, the fat data is converted into oil content, the sweetness data is converted into sugar content, and the saltiness data is converted into salt content, then the obtained oil content, sugar content, and salt content are used to judge the health degree of the food, and health suggestions are provided, and the control system is set to be controlled through the mobile phone, so that manual adjustment of taste can be realized, including the following steps:

[0038] S41, when the user is eating, receive the fat, sweetness, saltiness data of each time, and according to the known conversion formula, convert the fat data into specific oil content, the sweetness data into sugar content, and the saltiness data into salt content;

[0039] S42, compare the oil content, sugar content and salt content after conversion with the preset health standard, evaluate the health degree of food, when any two of the oil content, sugar content and salt content exceed the preset health standard, the health degree is low, when any one of the oil content, sugar content and salt content exceeds the preset health standard, the health degree is medium, and when the oil content, sugar content and salt content are all within the preset health standard range, the health degree is high;

[0040] According to the evaluation result, specific health suggestions are provided, including:

[0041] If the food has high sugar content, high oil content, high salt content, or high sugar content, high oil content, low salt content, low sugar content, high oil content, high salt content, or high sugar content, low oil content, high salt content, the health degree is low, and the user is advised to reduce intake;

[0042] If the food has high sugar content, low oil content, low salt content, or low sugar content, high oil content, low salt content, or low sugar content, low oil content, high salt content, or medium health degree, the user is advised to normally intake;

[0043] If the food has low sugar content, low oil content, low salt content, the health degree is high, and the user can take a large amount of food;

[0044] S43, the evaluation result is transmitted to the mobile phone for prompting the user, the user can view the health data of the meal through the mobile phone, and the user can also control the manual adjustment of the taste through the mobile phone.

[0045] According to the evaluation result, the user can be recommended to make specific dietary adjustments, improve food selection, reduce the intake of unhealthy food, and thus promote overall health.

[0046] The beneficial effects of the present application are:

[0047] 1, one end of the chopstick is provided with an electrode, and the other end of the chopstick is provided with a chemical sensor, so that the chopstick can detect oil, sweetness, saltiness, acidity and bitterness in food, and also can simulate taste.

[0048] 2, the intensity, frequency and pulse mode of the current are controlled by adjusting the parameters of the control system, and the taste simulation algorithm is established, the current parameters can be mapped to different taste perceptions, the simulation of different taste experiences is realized, including sweetness, saltiness, sourness and bitterness.

[0049] 3、The application can calculate the preference degree of the user for each taste by receiving food data within a certain time and processing the integrated data by a data analysis algorithm, and then establish a taste preference model of the user according to the analysis result to determine the overall taste preference of the user, so that when the sweetness, saltiness, acidity and bitterness data of the food held by the user are different from the preference data, the current parameter can be automatically adjusted and supplemented to improve the sweetness, saltiness, acidity and bitterness data of the actual food to the user's preferred taste, so that the flavor of the food can be enriched even if it is lacking, and the user experience is improved.

[0050] 4、The application can judge the health degree of food and provide accurate diet suggestions for the user by receiving the oil, sweetness and saltiness data in the food and converting the data into oil content, sugar content and salt content, so that the user can have a healthy diet according to the prompt information received by the mobile phone to ensure their own health. BRIEF DESCRIPTION OF DRAWINGS

[0051] In order to more clearly illustrate the technical solutions in the embodiments of the application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiments. Obviously, the drawings in the following description only constitute some embodiments of the application, and for those skilled in the art, other drawings can also be obtained without creative labor on the basis of these drawings.

[0052] Figure 1 is a flow chart of a micro-current taste simulation method of a smart chopstick according to an embodiment of the application. DETAILED DESCRIPTION

[0053] In order to further illustrate the embodiments, the application provides drawings which are part of the disclosure of the application, mainly used to illustrate the embodiments, and can be used to explain the operating principle of the embodiments in conjunction with the related description of the specification. With reference to these contents, those skilled in the art should understand other possible embodiments and advantages of the application. The components in the drawings are not drawn to scale, and similar component symbols are usually used to represent similar components.

[0054] According to an embodiment of the application, a micro-current taste simulation method of a smart chopstick is provided.

[0055] The application will be further described in conjunction with the drawings and specific embodiments, as shown in Figure 1 A micro-current taste simulation method of a smart chopstick according to an embodiment of the application, the method comprising the following steps:

[0056] S1, one end of a chopstick is equipped with electrodes that come into contact with the user's tongue for taste simulation, and the other end of the chopstick is provided with chemical sensors for detecting oil, sweetness, saltiness, acidity, bitterness in food;

[0057] Further, one end of a chopstick is equipped with electrodes that come into contact with the user's tongue for taste simulation, and the other end of the chopstick is provided with chemical sensors for detecting oil, sweetness, saltiness, acidity, bitterness in food, which specifically includes the following steps:

[0058] S11, one end of a chopstick is equipped with multiple electrodes for contact with the user's tongue to test the electrical performance of the electrodes to ensure that the resistance value of the electrodes is within the normal working range;

[0059] It should be noted that testing the resistance value of the electrodes can ensure that the resistance value is within the normal range. If the resistance value is not normal, the electrodes may produce too strong or too weak current stimulation, causing discomfort or inaccurate taste experience for the user, and normal resistance value can ensure the safety and comfort of the stimulation.

[0060] S12, the other end of the chopstick is equipped with chemical sensors for detecting oil, sweetness, saltiness, acidity, bitterness in food, and standard samples with known content are used for calibration to establish the relationship between sensor response and actual ingredient concentration, and through multiple tests and comparative analysis, the accuracy and stability of the sensor are ensured;

[0061] Further, the other end of the chopstick is equipped with chemical sensors for detecting oil, sweetness, saltiness, acidity, bitterness in food, and standard samples with known content are used for calibration to establish the relationship between sensor response and actual ingredient concentration, and through multiple tests and comparative analysis, the accuracy and stability of the sensor are ensured, which includes the following steps:

[0062] S121, use the chemical sensor to measure the standard sample with known oil, sweetness, saltiness concentration value respectively, match the sensor response value with the actual concentration of the standard sample, establish the relationship between response and concentration, and establish a model, the specific formula is:

[0063] R=a×e b·c +c1;

[0064] Then use the obtained calibration formula to calculate the ingredient concentration of the unknown sample, the specific formula is:

[0065]

[0066] Wherein, R is the response value of the sensor, a is the proportional coefficient of the sensor response value, which determines the amplitude or magnitude of the exponential function, b is the coefficient of the exponential, C is the actual component concentration, C1 is the baseline of the response value, and e is the base of the natural logarithm.

[0067] S2, the electrode is connected with the control system, and the intensity, frequency and pulse mode of the current can be controlled by adjusting the parameters of the control system. Then, a taste simulation algorithm is established to map the current parameters to different taste perceptions, including sweetness, saltiness, sourness and bitterness, so as to realize simulation of different taste experiences.

[0068] Further, the electrode is connected with the control system, and the intensity, frequency and pulse mode of the current can be controlled by adjusting the parameters of the control system. Then, a taste simulation algorithm is established to map the current parameters to different taste perceptions, including sweetness, saltiness, sourness and bitterness, so as to realize simulation of different taste experiences.

[0069] S21, first, the current intensity is adjusted to ensure that the electrode can generate sufficient electrical signals for taste simulation, and then the frequency of the current is set to simulate different stimulation modes. The change of the frequency can simulate different taste perceptions. Finally, the pulse mode of the current is adjusted to create a complex taste stimulation mode.

[0070] S22, according to the theory of taste science and experimental data, a taste model is established to map the current parameters including intensity, frequency and pulse mode to specific taste perceptions.

[0071] S23, the current intensity, frequency and pulse mode obtained by experiment are matched with different taste perceptions.

[0072] S24, sensory tests are used to verify the consistency of the simulated taste experience with the expectation. When there is a deviation, the parameters are adjusted again.

[0073] S25, system tests are carried out to ensure that the electrode and the control system can work normally, and the simulated taste experience meets the design requirements.

[0074] It should be noted that by adjusting the current intensity, frequency and pulse mode, a variety of different tastes can be simulated, including sweetness, saltiness, sourness and bitterness. This method can provide a realistic taste experience without actual taste substances.

[0075] S3, use chopsticks to dine, receive the data of sweetness, saltiness, sourness and bitterness in food, analyze the user's taste preference, and automatically adjust the current parameters for personalized taste simulation.

[0076] Further, using chopsticks to dine, receiving the sweetness, saltiness, acidity, bitterness data in food, analyzing the user's taste preference, and automatically adjusting the current parameter to perform personalized taste simulation includes the following steps:

[0077] S31, the user inputs his or her average meal time into the mobile phone, which sends the data information to the control system, which automatically sets the time for collecting sweetness, saltiness, acidity, and bitterness data according to the user's input meal time, collects taste data for each food, and analyzes the user's taste preference according to the taste data. After the user's taste preference analysis is completed, the current parameter is automatically adjusted to perform personalized taste simulation.

[0078] The user inputs his or her average meal time into the mobile phone, which sends the data information to the control system, which automatically sets the time for collecting sweetness, saltiness, acidity, and bitterness data according to the user's input meal time, collects taste data for each food, and analyzes the user's taste preference according to the taste data. After the user's taste preference analysis is completed, the current parameter is automatically adjusted to perform personalized taste simulation.

[0079] S311, integrate the sweetness, saltiness, acidity, and bitterness data collected in each time period, use data analysis algorithms to process the integrated data, and calculate the user's preference for each taste, including sweetness preference, saltiness preference, acidity preference, and bitterness preference;

[0080] S312, according to the analysis results, establish a user's taste preference model to determine the user's overall taste preference, including the relative preference for sweet, salty, sour, and bitter tastes;

[0081] S313, the chemical sensor continuously monitors the sweetness, saltiness, acidity, and bitterness data, and automatically adjusts the current parameter for personalized taste simulation when the sweetness, saltiness, acidity, and bitterness data of the food held by the user differ from the preference data;

[0082] It should be noted that by providing accurate taste simulation, users can reduce waste caused by foods they do not like when trying new foods or drinks, and automatic adjustment of the current parameter for personalized taste simulation can significantly improve user experience and satisfaction.

[0083] S4, receive the oil, sweetness, and saltiness data in the food, and transmit the data to the control system. The oil data will be converted into oil content, the sweetness data will be converted into sugar content, and the saltiness data will be converted into salt content. Then, according to the obtained oil content, sugar content, and salt content, the health level of the food is determined, and health advice is provided. At the same time, the control system is set to be controlled through the mobile phone, so that manual adjustment of the taste can be realized.

[0084] Further, the oil, sweetness, and saltiness data in the food is received and transmitted to the control system. The oil data is converted into oil content, the sweetness data is converted into sugar content, and the saltiness data is converted into salt content. The obtained oil content, sugar content, and salt content are used to judge the health level of the food and provide health suggestions. The control system is set to be controlled by a mobile phone, so that manual adjustment of taste can be realized, including the following steps:

[0085] S41, when the user is eating, the oil, sweetness, and saltiness data of each time is received, and according to the known conversion formula, the oil data is converted into specific oil content, the sweetness data is converted into sugar content, and the saltiness data is converted into salt content.

[0086] S42, the converted oil content, sugar content, and salt content are compared with the preset health standard to evaluate the health level of the food. When any two of the oil content, sugar content, and salt content exceed the preset health standard, the health level is low. When any one of the oil content, sugar content, and salt content exceeds the preset health standard, the health level is medium. When the oil content, sugar content, and salt content are all within the preset health standard range, the health level is high.

[0087] According to the evaluation result, specific health suggestions are provided, including:

[0088] If the food has high sugar content, high oil content, high salt content, or high sugar content, high oil content, and low salt content, or low sugar content, high oil content, and high salt content, the health level is low, and the user is advised to reduce intake.

[0089] If the food has high sugar content, low oil content, and low salt content, or low sugar content, high oil content, and low salt content, or low sugar content, low oil content, and high salt content, the health level is medium, and the user is advised to normally intake.

[0090] If the food has low sugar content, low oil content, and low salt content, the health level is high, and the user can intake a large amount.

[0091] S43, the evaluation result is transmitted to the mobile phone for prompting the user. The user can view the health data of the meal through the mobile phone, and the user can also control the manual adjustment of the taste through the mobile phone.

[0092] It should be noted that providing specific health suggestions according to the evaluation result helps to promote the formation of healthy eating habits of the user, prevent chronic diseases, improve health awareness and life quality, and at the same time, the user can better understand and manage his own eating habits, so as to achieve the overall health goal.

[0093] The above merely provides the preferred embodiment of the present application, and is not used to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims

1. A micro-current taste simulation method of a smart chopstick, characterized by, The method comprises the following steps: S1, the end of a chopstick is equipped with electrodes which contact the user's tongue for taste simulation, and the end of another chopstick is equipped with chemical sensors for detecting oil, sweetness, saltiness, acidity, bitterness in food; S11, the end of a chopstick is equipped with multiple electrodes for contacting the user's tongue to perform electrical performance testing on the motor to ensure that the resistance value of the electrodes is within the normal working range; S12, the end of another chopstick is equipped with chemical sensors for detecting oil, sweetness, saltiness, acidity, bitterness in food, and standard samples with known content are used for calibration to establish the relationship between the response of the sensors and the actual ingredient concentration, and the accuracy and stability of the sensors are ensured through multiple tests and comparative analysis; S121, standard samples with known oil, sweetness, and saltiness concentration values are measured using the chemical sensors, the sensor response value is matched with the actual concentration of the standard sample, the relationship between the response and the concentration is established, and a model is established, and the specific formula is: R = a x e b·c + c1; The calibration formula obtained is used to calculate the ingredient concentration of unknown samples, and the specific formula is: Wherein, R is the response value of the sensor, a is the proportional coefficient of the sensor response value, which determines the amplitude or amplitude of the exponential function, b is the coefficient of the exponential function, C is the actual ingredient concentration, C1 is the baseline of the response value, and e is the base of the natural logarithm; S2, the electrodes are connected to the control system, the intensity, frequency, and pulse mode of the current can be controlled by adjusting the parameters of the control system, and a taste simulation algorithm is established to map the current parameters to different taste perceptions, including sweetness, saltiness, sourness, and bitterness, to simulate different taste experiences; S21, first, adjust the current intensity to ensure that the electrodes can generate sufficient electrical signals for taste simulation, then set the frequency of the current to simulate different stimulation modes, and the change of the frequency can simulate different taste perceptions, and finally adjust the pulse mode of the current to create complex taste stimulation modes; S22, according to the theory of taste science and experimental data, a taste model is established to map the current parameters including intensity, frequency, and pulse mode to specific taste perceptions; S23, the current intensity, frequency, and pulse mode obtained through experiments are matched with different taste perceptions; S24, sensory tests are used to verify the consistency of the simulated taste experience with the expectation, and when there is a deviation, the parameters are adjusted again; S25, system testing is performed to ensure that the electrodes and the control system can work normally, and the simulated taste experience meets the design requirements; S3, use the chopsticks to dine, receive the data of sweetness, saltiness, acidity, and bitterness in food, analyze the user's taste preference, and automatically adjust the current parameters for personalized taste simulation; S31, the user inputs his / her average meal time into the mobile phone, the mobile phone sends the data information to the control system, the control system automatically sets the time for collecting the sweetness, saltiness, acidity and bitterness data according to the meal time input by the user, collects the taste data of each food, analyzes the taste preference of the user according to the taste data, and automatically adjusts the current parameter for personalized taste simulation after the analysis of the taste preference of the user is completed; S311, the sweetness, saltiness, acidity and bitterness data collected in each time period are integrated, the integrated data are processed by using a data analysis algorithm, and the preference degree of the user for each taste, including the sweetness preference, saltiness preference, acidity preference and bitterness preference, is calculated; S312, a taste preference model of the user is established according to the analysis result, and the overall taste preference of the user, including the relative preference degree of the user to the sweet, salty, sour and bitter tastes, is determined; S313, the chemical sensor continuously monitors the sweetness, saltiness, acidity and bitterness data, and automatically adjusts the current parameter for personalized taste simulation when the sweetness, saltiness, acidity and bitterness data of the food held by the user are different from the preference data, so that the sweetness, saltiness, acidity and bitterness data of the actual food can be improved to the preferred taste of the user, the flavor of the food can be enriched even if there is a deficiency, and the user experience can be improved; S4, the oil, sweetness and saltiness data in the food are received, the data are transmitted to the control system, the oil data are converted into the oil content, the sweetness data are converted into the sugar content, and the saltiness data are converted into the salt content, the health degree of the food is judged according to the obtained oil content, sugar content and salt content, the health suggestion is provided, and the control system is set to be controlled by the mobile phone, so that the manual adjustment of the taste can be realized; S41, the oil, sweetness and saltiness data of each time of picking up the chopsticks are received when the user has a meal, and the oil data are converted into the specific oil content, the sweetness data are converted into the sugar content, and the saltiness data are converted into the salt content according to the known conversion formula; S42, the converted oil content, sugar content and salt content are compared with the preset health standard to evaluate the health degree of the food, when any two of the oil content, sugar content and salt content exceed the preset health standard, the health degree is low, when any one of the oil content, sugar content and salt content exceeds the preset health standard, the health degree is medium, and when the oil content, sugar content and salt content are all within the preset health standard range, the health degree is high; S43, the evaluation result is transmitted to the mobile phone for prompting the user, the user can view the health data of the meal through the mobile phone, and the user can also control the manual adjustment of the taste through the mobile phone.

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