Sugar-controlled diet visual management method and related equipment

Abstract

The invention discloses a sugar-controlled diet visual management method and related equipment. The method comprises the steps that standard food material volumes corresponding to different types of food materials are visually displayed, and the standard food material volumes are displayed based on different hand parts and / or different gesture states of a user; obtaining the type of food materials and the weight of the food materials given by the user in response to the visual display; and predicting the expected blood sugar of the cooked food materials after entering the human body based on the types of the food materials and the weights of the food materials. The problems that an existing diabetes dinner plate mainly focuses on formed food, such as food quantification, food weighing, food classification, customization of special crowds (such as gestational diabetes), food calorie calculation, food blood glucose index monitoring and food blood glucose data monitoring and uploading are solved, and the existing diabetes dinner plate does not focus on food formation. The problem of heat and blood sugar control of cooking food materials is solved.

Description

Technical Field

[0001] The embodiments of the present application relate to the field of smart medical care, and more specifically, the present invention relates to a method for visual management of a sugar-control diet and related equipment. Background Art

[0002] Diet is closely related to blood sugar control. The current diabetic meal plate mainly focuses on the finished food, such as food quantification, food weighing, food classification, customization for special populations (such as gestational diabetes), food calorie calculation, food glycemic index monitoring, food blood sugar data monitoring and uploading, etc., but has not yet focused on the blood sugar control of cooking ingredients before the food is formed. Summary of the invention

[0003] A series of simplified concepts are introduced in the Summary of the Invention, which will be further described in detail in the Detailed Description of the Invention. The Summary of the Invention does not mean to attempt to define the key features and essential technical features of the claimed technical solution, nor does it mean to attempt to determine the scope of protection of the claimed technical solution.

[0004] In order to solve the problem that the current diabetic meal plates mainly focus on the formed food, such as food quantification, food weighing, food classification, customization for special populations (such as gestational diabetes), food calorie calculation, food glycemic index monitoring, food blood sugar data monitoring and uploading, but do not focus on the calorie and blood sugar control of cooking ingredients before the food is formed, in the first aspect, the present invention proposes a visual management method for a sugar control diet, the method comprising:

[0005] Visually displaying the standard food volumes corresponding to different types of food, wherein the standard food volumes are displayed based on different hand positions and / or different gesture states of the user;

[0006] Obtaining the type of ingredients and the weight of the ingredients given by the user in response to the visual display;

[0007] The expected blood sugar level after the cooked food enters the human body is predicted based on the type and weight of the food.

[0008] Optionally, also include:

[0009] The calories of each ingredient and the total calories of the ingredients are predicted based on the type of the ingredients and the weight of the ingredients.

[0010] Optionally, the predicting of the expected blood sugar level of the cooked food after entering the human body based on the type and weight of the food includes:

[0011] Based on the types and weights of the ingredients, expected blood sugar levels after the ingredients are cooked in different ways and enter the human body are predicted.

[0012] Optionally, also include:

[0013] When the predicted expected blood sugar level of the cooked food after entering the human body is higher than the preset blood sugar monitoring value, an excess food alarm is generated.

[0014] Optionally, also include:

[0015] Acquire image data including a standard food container and a target user's hand, wherein the quasi-food container and the target user's hand are at the same distance from the imaging device;

[0016] The image of the standard food container in the image data is used as an image reference to analyze the ideal sugar control volume for the target user to hold different types of food in his or her hands, so that the target user can hold the food according to his or her own hands.

[0017] Optionally, also include:

[0018] Acquire image data including a standard food container and a target user's hand, wherein the quasi-food container and the target user's hand are at the same distance from the imaging device,

[0019] The image of the standard food container in the image data is used as an image reference to analyze the hand volume of the target user, wherein the standard food volume is displayed based on different hand parts and / or different gesture states of the target user.

[0020] Optionally, also include:

[0021] Obtain target users’ dietary preference information;

[0022] Recommend sugar-control ingredients and amounts to the target user based on the target user's dietary preference information.

[0023] In a second aspect, the present invention further provides a visual management device for a sugar-control diet, comprising:

[0024] A display unit, used to visually display the standard food volumes corresponding to different types of food, wherein the standard food volumes are displayed based on different hand positions and / or different gesture states of the user;

[0025] an acquisition unit, configured to acquire the type of food and the weight of the food given by the user in response to the visual display;

[0026] The calculation unit is used to predict the expected blood sugar level of the cooked food after entering the human body based on the type and weight of the food.

[0027] In a third aspect, an electronic device comprises: a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor is used to implement the steps of the method for visual management of a sugar-control diet as described in any one of the first aspects above when executing the computer program stored in the memory.

[0028] In a fourth aspect, the present invention further proposes a computer-readable storage medium having a computer program stored thereon, and when the computer program is executed by a processor, the method for visual management of a sugar-control diet according to any one of the above items in the first aspect is implemented.

[0029] In summary, the visualization management method for a sugar-controlled diet proposed in the present application visualizes the standard food volume corresponding to different types of food, wherein the standard food volume is displayed based on different hand positions and / or different gesture states of the user; obtains the type of food and the weight of the food given by the user in response to the visualization; and predicts the expected blood sugar level of the cooked food after entering the human body based on the type of food and the weight of the food. Thus, an intuitive, accurate and personalized diet management tool is provided, which is particularly suitable for diabetic patients or people who need to strictly control blood sugar. Users can better control food intake in daily life and accurately estimate the impact of food on blood sugar, thereby achieving better blood sugar control and improving the quality of life.

[0030] The visual management method of the sugar-control diet of the present invention, and other advantages, objectives and features of the present invention will be reflected in part through the following description, and in part will also be understood by technicians in this field through research and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Various other advantages and benefits will become apparent to those of ordinary skill in the art by reading the detailed description of the preferred embodiments below. The accompanying drawings are only for the purpose of illustrating the preferred embodiments and are not to be considered as limiting the present specification. Also, the same reference symbols are used throughout the accompanying drawings to represent the same components. In the accompanying drawings:

[0032] Figure 1 A schematic diagram of a flow chart of a visual management method for a sugar-control diet provided in an embodiment of the present application;

[0033] Figure 2 A schematic diagram of the structure of a visual management device for a sugar-control diet provided in an embodiment of the present application;

[0034] Figure 3 A schematic diagram of the structure of an electronic device for visual management of a sugar-control diet provided in an embodiment of the present application. DETAILED DESCRIPTION

[0035] The terms "first", "second", "third", "fourth", etc. (if any) in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments described herein can be implemented in an order other than that illustrated or described herein. In addition, the terms "including" and "having" and any of their variations are intended to cover non-exclusive inclusions, for example, a process, method, system, product or device that includes a series of steps or units is not necessarily limited to those steps or units that are clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices. The technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all of the embodiments.

[0036] In order to solve the problem that the current diabetic plate mainly focuses on the formed food, such as food quantification, food weighing, food classification, customization for special groups (such as gestational diabetes), food calorie calculation, food glycemic index monitoring, food blood sugar data monitoring and uploading, etc., but does not focus on the problem of calorie blood sugar control of cooking ingredients before the food is formed, please refer to Figure 1 , is a flow chart of a method for visual management of a sugar-controlled diet provided in an embodiment of the present application, which may specifically include: steps S110 to S130.

[0037] S110, visually displaying standard food volumes corresponding to different types of food, wherein the standard food volumes are displayed based on different hand positions and / or different gesture states of the user.

[0038] It can be understood that by using image processing and augmented reality technology to show the volume of each ingredient relative to common hand parts or different gestures, this method can enable users to intuitively understand the quantification of ingredients without the need for traditional weighing tools.

[0039] For example, a camera of a device such as a smartphone or tablet is used to capture the user's hands and ingredients. The built-in algorithm of the application dynamically displays the volume of the ingredients relative to the palm, fingers or specific gestures (such as a pinch or a grip) based on the size of the user's palm (which has been measured and stored by the device in advance). As a result, the user can quickly and accurately estimate the amount of ingredients directly through visual comparison without the help of traditional weighing tools, simplifying the preparation process and reducing preparation time.

[0040] S120, obtaining the type and weight of the ingredients given by the user in response to the visual display.

[0041] It is understandable that through interface interaction, users can select the types of ingredients displayed and enter the estimated weight of the ingredients, or improve user-friendliness and accuracy through modern interaction methods such as voice input.

[0042] For example, in the visual interface, users can select the type of ingredients by clicking on the picture of the ingredients or scanning the barcode. The weight can be determined by sliding the bar or directly inputting it. In addition, the smart device can receive the user's verbal instructions through voice recognition technology, further improving the convenience of interaction. Thus, a fast, intuitive and user-friendly way is provided to record the user's ingredient selection and quantitative information, reducing the complexity of data input.

[0043] S130, predicting the expected blood sugar level of the cooked food after entering the human body based on the type and weight of the food.

[0044] It can be understood that based on the type and weight of the ingredients, combined with the glycemic index (GI) and glycemic load (GL) data in the database, the potential impact of the ingredients on blood sugar after cooking is predicted.

[0045] For example, the built-in food database and algorithm are used to calculate the GI and GL of the food based on the type and weight of the food input by the user. Combined with the user's health information (such as weight, height, age, gender, and type of diabetes, etc.), a machine learning model is used to predict the blood sugar response after food intake. Thus, personalized blood sugar management suggestions are provided to users to help them better plan their diet and prevent high or low blood sugar.

[0046] In summary, the visual management method for a sugar-controlled diet provided in an embodiment of the present application visualizes the standard food volume corresponding to different types of food, wherein the standard food volume is displayed based on different hand positions and / or different gesture states of the user; obtains the type of food and the weight of the food given by the user in response to the visual display; and predicts the expected blood sugar level of the cooked food after entering the human body based on the type of food and the weight of the food. Thus, an intuitive, accurate and personalized diet management tool is provided, which is particularly suitable for diabetic patients or people who need to strictly control blood sugar. Users can better control food intake in daily life and accurately estimate the impact of food on blood sugar, thereby achieving better blood sugar control and improving the quality of life.

[0047] According to some embodiments, further comprising:

[0048] The calories of each ingredient and the total calories of the ingredients are predicted based on the type of the ingredients and the weight of the ingredients.

[0049] Exemplarily, a food database is embedded in the application, which contains the calorie density and nutritional content of various ingredients. The user selects the ingredients and enters the estimated weight through the aforementioned interactive interface. The application calculates the calories of each ingredient by multiplying the calorie density of the ingredient by the weight entered by the user, and then summing up the calories of all ingredients to get the total calories. This method allows users to accurately monitor the total calorie intake of each meal, which helps control weight and manage blood sugar levels, especially for diabetic patients, where energy balance is equally important. In addition, it also helps users make healthier decisions in food choices, such as choosing low-calorie but nutritious ingredients.

[0050] In some examples, predicting the expected blood sugar level of the cooked food after entering the human body based on the type and weight of the food includes:

[0051] Based on the types and weights of the ingredients, expected blood sugar levels after the ingredients are cooked in different ways and enter the human body are predicted.

[0052] Exemplarily, the user inputs the type and weight of the selected ingredients through the application interface or scans through the smart device. The user selects the cooking method of the ingredients, such as boiling, frying, steaming, baking, etc. Each cooking method has different effects on the nutritional content of the ingredients, especially digestible carbohydrates, thereby affecting the blood sugar response. The system uses a pre-set model to calculate the expected blood sugar after the ingredients are ingested according to the type, weight and cooking method of the ingredients. This model is based on a large amount of statistical analysis of nutritional data, glycemic index (GI) and glycemic load (GL). Therefore, by allowing users to choose different cooking methods and predicting the specific data of the effects of different methods on blood sugar, the system can provide more personalized dietary advice. This not only helps diabetic patients better control postprandial blood sugar, but also provides scientific guidance for individuals seeking a healthy diet. Users can choose the cooking method that has the least effect on blood sugar by comparing the differences in the effects of different cooking methods on blood sugar. For example, compared with frying, steaming may retain more of the original fiber of the ingredients, thereby slowing down the rise in blood sugar. Through the feedback of the system, users can learn how different ingredients and cooking methods affect blood sugar, so as to make healthier dietary choices in daily life. This method not only improves users' understanding of blood sugar changes before and after cooking, but also helps them make more scientific and health-friendly decisions in their daily diet. Through such a system, diabetes management becomes more precise and personalized, greatly improving the quality of life and the effect of disease control.

[0053] In some examples, this also includes:

[0054] When the predicted expected blood sugar level of the cooked food after entering the human body is higher than the preset blood sugar monitoring value, an excess food alarm is generated.

[0055] In some examples, this also includes:

[0056] Acquire image data including a standard food container and a target user's hand, wherein the quasi-food container and the target user's hand are at the same distance from the imaging device;

[0057] The image of the standard food container in the image data is used as an image reference to analyze the ideal sugar control volume for the target user to hold different types of food in his or her hands, so that the target user can hold the food according to his or her own hands.

[0058] Exemplarily, the user or medical professional sets a safe blood sugar target value according to the user's health status, which serves as a standard for blood sugar control. The user enters the type, weight and cooking method of the ingredients. Based on this information, the system predicts the blood sugar value that may be generated when the ingredients enter the human body after cooking. The system compares the predicted blood sugar value with the preset blood sugar monitoring value. If the predicted value is higher than the preset value, the system automatically triggers an ingredient excess alarm, alerting the user that the ingredient may cause high blood sugar. As a result, the system provides real-time feedback and instantly warns the user that a certain ingredient may be detrimental to blood sugar control. This early warning mechanism can help users reconsider their dietary choices before consuming ingredients and promote healthier eating habits. By avoiding the intake of high blood sugar risk ingredients, users can manage their blood sugar levels more effectively and reduce health problems caused by high blood sugar. The use of this system educates users to identify and select ingredients that have less impact on blood sugar, improving the user's self-management ability and dietary autonomy. Long-term use of this system helps to form healthier living habits, which is the key to controlling the progression of the disease and improving the quality of life for diabetic patients.

[0059] In some examples, this also includes:

[0060] Acquire image data including a standard food container and a target user's hand, wherein the quasi-food container and the target user's hand are at the same distance from the imaging device,

[0061] The image of the standard food container in the image data is used as an image reference to analyze the hand volume of the target user, wherein the standard food volume is displayed based on different hand parts and / or different gesture states of the target user.

[0062] Exemplarily, an imaging device (such as a smartphone or a dedicated camera) is used to simultaneously capture images of a standard food container and a user's hand. These images must be taken at the same distance and lighting conditions to ensure data consistency and comparability. The known volume data of the standard food container and its corresponding image are stored in the system as a reference. This reference image is used to compare with the image of the user's hand. By analyzing the relative size of the user's hand and the standard food container in the image, an algorithm is applied to calculate the volume of the user's hand. This process may involve complex image processing techniques, such as contour detection, deep learning models, etc., to accurately identify and measure the size of various parts of the hand. Thus, through image comparison technology, the volume of the user's hand relative to the standard food container of known volume can be accurately measured, which is more scientific and accurate than traditional visual estimation or physical measurement methods. Different users have different hand sizes and shapes. Through personalized hand volume analysis, each user can get their own food quantification standard, which improves the accuracy and personalization of diet control. By providing an easy-to-use and personal quantification method, users are more likely to follow healthy eating recommendations and manage their eating habits more effectively. Accurate food quantification is the key to controlling blood sugar and other health indicators. This method can help users better follow medical advice and achieve long-term health management goals. In addition, the plan is more targeted and individualized. After the plan is completed, the target user can measure the sugar intake based on his or her hands in the subsequent life, which is more convenient and easy to develop a habit.

[0063] In some examples, this also includes:

[0064] Obtain target users’ dietary preference information;

[0065] Recommend sugar-control ingredients and amounts to the target user based on the target user's dietary preference information.

[0066] Exemplarily, users provide their dietary preferences through questionnaires in the application, historical dietary data input, or direct interaction with the system (such as a chatbot). These preferences may include favorite food types, cooking methods, food taboos, dietary cultural background, etc. The system analyzes the collected dietary preference information, uses data mining technology to find out the types of ingredients and cooking methods preferred by users, and identifies ingredients suitable for blood sugar control. Based on the user's dietary preferences and blood sugar control needs, the system recommends suitable sugar-control ingredients. At the same time, taking into account individual differences such as weight, activity level, and health status, the appropriate amount of each ingredient is recommended.

[0067] See also Figure 2 , an embodiment of the visual management device for controlling sugar diet in the embodiment of the present application may include:

[0068] A display unit 21, used for visually displaying the standard food volumes corresponding to different types of food, wherein the standard food volumes are displayed based on different hand positions and / or different gesture states of the user;

[0069] An acquisition unit 22, configured to acquire the type of ingredients and the weight of the ingredients given by the user in response to the visual display;

[0070] The calculation unit 23 is used to predict the expected blood sugar level of the cooked food after entering the human body based on the type and weight of the food.

[0071] In summary, the visual management device for a sugar-controlled diet provided in an embodiment of the present application visualizes the standard food volume corresponding to different types of food, wherein the standard food volume is displayed based on different hand positions and / or different gesture states of the user; obtains the type of food and the weight of the food given by the user in response to the visual display; and predicts the expected blood sugar level of the cooked food after entering the human body based on the type of food and the weight of the food. Thus, an intuitive, accurate and personalized diet management tool is provided, which is particularly suitable for diabetic patients or people who need to strictly control blood sugar. Users can better control food intake in daily life and accurately estimate the impact of food on blood sugar, thereby achieving better blood sugar control and improving quality of life.

[0072] like Figure 3 As shown, the embodiment of the present application further provides an electronic device 300, including a memory 310, a processor 320, and a computer program 311 stored in the memory 320 and executable on the processor. When the processor 320 executes the computer program 311, the steps of any of the above-mentioned methods for visual management of a sugar-control diet are implemented:

[0073] Visually displaying the standard food volumes corresponding to different types of food, wherein the standard food volumes are displayed based on different hand positions and / or different gesture states of the user;

[0074] Obtaining the type of ingredients and the weight of the ingredients given by the user in response to the visual display;

[0075] The expected blood sugar level after the cooked food enters the human body is predicted based on the type and weight of the food.

[0076] Optionally, also include:

[0077] The calories of each ingredient and the total calories of the ingredients are predicted based on the type of the ingredients and the weight of the ingredients.

[0078] Optionally, the predicting of the expected blood sugar level of the cooked food after entering the human body based on the type and weight of the food includes:

[0079] Based on the types and weights of the ingredients, expected blood sugar levels after the ingredients are cooked in different ways and enter the human body are predicted.

[0080] Optionally, also include:

[0081] When the predicted expected blood sugar level of the cooked food after entering the human body is higher than the preset blood sugar monitoring value, an excess food alarm is generated.

[0082] Optionally, also include:

[0083] Acquire image data including a standard food container and a target user's hand, wherein the quasi-food container and the target user's hand are at the same distance from the imaging device;

[0084] The image of the standard food container in the image data is used as an image reference to analyze the ideal sugar control volume for the target user to hold different types of food in his or her hands, so that the target user can hold the food according to his or her own hands.

[0085] Optionally, also include:

[0086] Acquire image data including a standard food container and a target user's hand, wherein the quasi-food container and the target user's hand are at the same distance from the imaging device,

[0087] The image of the standard food container in the image data is used as an image reference to analyze the hand volume of the target user, wherein the standard food volume is displayed based on different hand parts and / or different gesture states of the target user.

[0088] Optionally, also include:

[0089] Obtain target users’ dietary preference information;

[0090] Recommend sugar-control ingredients and amounts to the target user based on the target user's dietary preference information.

[0091] Since the electronic device introduced in this embodiment is a device used to implement a visual management device for a sugar-control diet in the embodiment of the present application, based on the method introduced in the embodiment of the present application, technical personnel in this field can understand the specific implementation method of the electronic device of this embodiment and its various variations. Therefore, how the electronic device implements the method in the embodiment of the present application is not introduced in detail here. As long as the equipment used by technical personnel in this field to implement the method in the embodiment of the present application is within the scope of protection of this application.

[0092] In the specific implementation process, when the computer program 311 is executed by the processor, it can achieve Figure 1 Any implementation manner in the corresponding embodiment:

[0093] Visually displaying the standard food volumes corresponding to different types of food, wherein the standard food volumes are displayed based on different hand positions and / or different gesture states of the user;

[0094] Obtaining the type of ingredients and the weight of the ingredients given by the user in response to the visual display;

[0095] The expected blood sugar level after the cooked food enters the human body is predicted based on the type and weight of the food.

[0096] Optionally, also include:

[0097] The calories of each ingredient and the total calories of the ingredients are predicted based on the type of the ingredients and the weight of the ingredients.

[0098] Optionally, the predicting of the expected blood sugar level of the cooked food after entering the human body based on the type and weight of the food includes:

[0099] Based on the types and weights of the ingredients, expected blood sugar levels after the ingredients are cooked in different ways and enter the human body are predicted.

[0100] Optionally, also include:

[0101] When the predicted expected blood sugar level of the cooked food after entering the human body is higher than the preset blood sugar monitoring value, an excess food alarm is generated.

[0102] Optionally, also include:

[0103] Acquire image data including a standard food container and a target user's hand, wherein the quasi-food container and the target user's hand are at the same distance from the imaging device;

[0104] The image of the standard food container in the image data is used as an image reference to analyze the ideal sugar control volume for the target user to hold different types of food in his or her hands, so that the target user can hold the food according to his or her own hands.

[0105] Optionally, also include:

[0106] Acquire image data including a standard food container and a target user's hand, wherein the quasi-food container and the target user's hand are at the same distance from the imaging device,

[0107] The image of the standard food container in the image data is used as an image reference to analyze the hand volume of the target user, wherein the standard food volume is displayed based on different hand parts and / or different gesture states of the target user.

[0108] Optionally, also include:

[0109] Obtain target users’ dietary preference information;

[0110] Recommend sugar-control ingredients and amounts to the target user based on the target user's dietary preference information.

[0111] It should be noted that in the above embodiments, the description of each embodiment has its own emphasis, and for parts that are not described in detail in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.

[0112] Those skilled in the art will appreciate that the embodiments of the present application may be provided as methods, systems, or computer program products. Therefore, the present application may adopt the form of a complete hardware embodiment, a complete software embodiment, or an embodiment in combination with software and hardware. Moreover, the present application may adopt the form of a computer program product implemented in one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) that include computer-usable program code.

[0113] The present application is described with reference to the flowcharts and / or block diagrams of the methods, devices (systems), and computer program products according to the embodiments of the present application. It should be understood that each process and / or box in the flowchart and / or block diagram, as well as the combination of the processes and / or boxes in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded computer, or other programmable data processing device to generate a machine, so that the instructions executed by the processor of the computer or other programmable data processing device generate instructions for implementing the processes in the flowchart and / or block diagram. Figure 1 A process or multiple processes and / or boxes Figure 1 A device that provides the functions specified in a block or multiple blocks.

[0114] These computer program instructions may also be stored in a computer-readable memory capable of directing a computer or other programmable data processing device to operate in a specific manner, so that the instructions stored in the computer-readable memory produce an article of manufacture comprising an instruction device, which implements the process Figure 1 A process or multiple processes and / or boxes Figure 1 A function specified in one or more boxes.

[0115] These computer program instructions can also be loaded onto a computer or other programmable data processing device so that a series of operating steps are executed on the computer or other programmable device to produce a computer-implemented process, thereby providing instructions for implementing the process in the computer or other programmable device. Figure 1 A process or multiple processes and / or boxes Figure 1 The steps for the functions specified in one or more boxes.

[0116] The present application also provides a computer program product, which includes computer software instructions. When the computer software instructions are executed on a processing device, the processing device is caused to execute the following Figure 1 The process of visual management of the sugar-controlled diet in the corresponding embodiment.

[0117] The computer program product includes one or more computer instructions. When the computer program instructions are loaded and executed on the computer, the process or function according to the embodiment of the present application is generated in whole or in part. The computer can be a general-purpose computer, a special-purpose computer, a computer network, or other programmable devices. The computer instructions can be stored in a computer-readable storage medium, or transmitted from one computer-readable storage medium to another computer-readable storage medium. For example, the computer instructions can be transmitted from a website site, a computer, a server or a data center by wired (e.g., coaxial cable, optical fiber, digital subscriber line (digital subscriber line, DSL)) or wireless (e.g., infrared, wireless, microwave, etc.) mode to another website site, computer, server or data center. The computer-readable storage medium can be any available medium that a computer can store or a data storage device such as a server or a data center that includes one or more available media integration. The available medium can be a magnetic medium, (e.g., a floppy disk, a hard disk, a tape), an optical medium (e.g., a DVD), or a semiconductor medium (e.g., a solid state drive (SSD)), etc.

[0118] Those skilled in the art can clearly understand that, for the convenience and brevity of description, the specific working processes of the systems, devices and units described above can refer to the corresponding processes in the aforementioned method embodiments and will not be repeated here.

[0119] In the several embodiments provided in the present application, it should be understood that the disclosed systems, devices and methods can be implemented in other ways. For example, the device embodiments described above are only schematic. For example, the division of units is only a logical function division. There may be other division methods in actual implementation. For example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed can be an indirect coupling or communication connection through some interfaces, devices or units, which can be electrical, mechanical or other forms.

[0120] The units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed on multiple network units. Some or all of the units may be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0121] In addition, each functional unit in each embodiment of the present application may be integrated into one processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit. The above-mentioned integrated unit may be implemented in the form of hardware or in the form of software functional units.

[0122] If the integrated unit is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present application is essentially or the part that contributes to the prior art or all or part of the technical solution can be embodied in the form of a software product, and the computer software product is stored in a storage medium, including a number of instructions to enable a computer device (which can be a personal computer, a server, or a network device, etc.) to perform all or part of the steps of the various embodiments of the present application. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (Read-Only Memory, ROM), random access memory (Random Access Memory, RAM), disk or optical disk and other media that can store program codes.

[0123] The above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A visual management method for a sugar-control diet, characterized in that: include: Visually displaying the standard food volumes corresponding to different types of food, wherein the standard food volumes are displayed based on different hand positions and / or different gesture states of the user; Obtaining the type of ingredients and the weight of the ingredients given by the user in response to the visual display; The expected blood sugar level after the cooked food enters the human body is predicted based on the type and weight of the food.

2. The method according to claim 1, characterized in that Also includes: The calories of each ingredient and the total calories of the ingredients are predicted based on the type of the ingredients and the weight of the ingredients.

3. The method according to claim 1, characterized in that The method of predicting the expected blood sugar level of the cooked food after it enters the human body based on the type and weight of the food includes: Based on the types and weights of the ingredients, expected blood sugar levels after the ingredients are cooked in different ways and enter the human body are predicted.

4. The method according to any one of claims 1 to 3, characterized in that Also includes: When the predicted expected blood sugar level of the cooked food after entering the human body is higher than the preset blood sugar monitoring value, an excess food alarm is generated.

5. The method according to any one of claims 1 to 3, characterized in that Also includes: Acquire image data including a standard food container and a target user's hand, wherein the quasi-food container and the target user's hand are at the same distance from the imaging device; The image of the standard food container in the image data is used as an image reference to analyze the ideal sugar control volume for the target user to hold different types of food in his or her hands, so that the target user can hold the food according to his or her own hands.

6. The method according to any one of claims 1 to 3, characterized in that Also includes: Acquire image data including a standard food container and a target user's hand, wherein the quasi-food container and the target user's hand are at the same distance from the imaging device, The image of the standard food container in the image data is used as an image reference to analyze the hand volume of the target user, wherein the standard food volume is displayed based on different hand parts and / or different gesture states of the target user.

7. The method according to any one of claims 1 to 3, characterized in that Also includes: Obtain target users’ dietary preference information; Recommend sugar-control ingredients and amounts to the target user based on the target user's dietary preference information.

8. A visual management device for controlling sugar diet, characterized in that: include: A display unit, used to visually display the standard food volumes corresponding to different types of food, wherein the standard food volumes are displayed based on different hand positions and / or different gesture states of the user; an acquisition unit, configured to acquire the type of food and the weight of the food given by the user in response to the visual display; The calculation unit is used to predict the expected blood sugar level of the cooked food after entering the human body based on the type and weight of the food.

9. An electronic device, comprising: A memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor is used to implement the steps of the method for visual management of a sugar-control diet as described in any one of claims 1 to 7 when executing the computer program stored in the memory.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the method for visual management of a sugar-control diet according to any one of claims 1 to 7 is implemented.

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