Healthy diet analysis system and method based on multi-modal data

Abstract

The invention discloses a healthy diet analysis system and method based on multi-modal data, which not only collects personal data information of exhibitors through an interactive interface and establishes personal health records, but also allows the exhibitors to freely select interested food items in a display menu. By combining food options selected in real time with personal health records, the system can more accurately evaluate the nutritional value of a food combination and analyze the influence of a diet mode on the physical condition, and based on the comprehensive evaluation, the system can formulate a more personalized diet guidance scheme, so that the diet guidance efficiency is improved. The method has the advantages that the individuation level of diet suggestions is improved, and it is ensured that each suggestion can be tightly attached to the actual conditions and requirements of the exhibitors.

Description

Technical Field

[0001] The present invention belongs to the field of dietary technology, and in particular relates to a healthy diet analysis system and method based on multimodal data. Background Art

[0002] In current food exhibition activities, many healthy diet analysis systems have been applied to help exhibitors understand and improve their eating habits. These systems usually include the following steps: Data collection: Collect the personal information of the participants, such as age, gender, height, weight, etc., through static questionnaires or preset interactive interfaces. Food selection: Provide a fixed menu list for participants to choose the food items of interest. Nutritional analysis: Based on the selected food items, the system calculates the daily intake of calories and other nutrients based on a common nutrient database. Recommendation generation: Based on the user's health information and food choices, the system provides general dietary recommendations.

[0003] However, in food presentation scenarios, they fail to fully utilize multimodal data such as real-time food choices and personal health records for dynamic assessment, resulting in a lack of personalization and precision in the dietary recommendations provided.

[0004] The main technical problem of existing healthy diet analysis systems is that they do not pay enough attention to individual differences. At food display occasions, participants often want to get instant and personalized feedback. However, most existing systems rely on preset data input methods and cannot achieve real-time interaction and personalized adjustments. Specifically, these systems fail to fully combine real-time food choices with personal health records for comprehensive evaluation, so that the final dietary recommendations may not be suitable for the needs of specific individuals. Summary of the invention

[0005] The purpose of the present invention is to provide a healthy diet analysis system and method based on multimodal data, which not only improves the user experience, but also promotes the formation of healthier eating habits and achieves better health management effects, so as to solve the problems raised in the above background technology.

[0006] To achieve the above objectives, the present invention provides, in one aspect, a healthy diet analysis method based on multimodal data, comprising the following steps: Collecting personal information of participants through an interactive interface, and establishing a personal health record based on the collected personal information; Provide a food selection interface to allow exhibitors to select food items of interest from the display menu; Record the food options selected by the participant and evaluate the combination of the food options in combination with the personal health record, and calculate the nutritional value of the selected food according to the nutrition information table; Analyze the effect of the dietary pattern on the physical condition according to the nutritional value, and formulate a dietary guidance plan based on the analysis results; The guidance is presented to the attendee while allowing preferences to be adjusted to optimize the recommendations.

[0007] Preferably, the collecting of exhibitor personal information through the interactive interface includes: The exhibitors' age, gender, height and weight information are collected through an interactive interface. The recorded age value is used to calculate the body's basal metabolic rate, and adjusted based on the gender factor. The ideal weight range is determined based on the calculated basal metabolic rate and height and weight information. The determined ideal weight range is compared with the actual weight to evaluate the current weight status.

[0008] Preferably, establishing a personal health record based on the collected personal information includes: Receive personal data input from an interactive interface to form an initial data set; calculate the body mass index based on the initial data set; use the resulting body mass index in combination with gender factors to determine the health risk level; and combine the personal data with the health risk information based on the determined risk level to generate a health record.

[0009] Preferably, the provision of a food selection interface to allow the exhibitor to select food items of interest from a display menu includes: A diverse list of food items is displayed on the food selection interface, with each item accompanied by a nutritional information label; the food items selected by the exhibitors are recorded, and an entry is created for each selected item; based on the created entries, the nutritional value score of each food item is calculated; the nutritional value scores of all selected food items are summarized to form an overall nutritional value index.

[0010] Preferably, the food options selected by the participant are recorded and combined with the personal health record, including: Receive food option data from the food selection interface, record the name of the selected food item and its corresponding nutritional information; match the recorded food items and their nutritional information with the information in the personal health record; calculate the diet suitability index based on the matching results; integrate the obtained diet suitability index with the personal health record to form a comprehensive healthy diet report.

[0011] Preferably, the step of evaluating the combination of food options and calculating the nutritional value of the selected food according to a nutritional composition table comprises: Summarize the nutritional data of all selected food items to form a comprehensive nutrition list; calculate the total amount of each nutrient based on the comprehensive nutrition list; evaluate the balance of diet based on the calculated total amount of nutrients; combine the dietary balance index with the information in the personal health record to determine the final nutritional value score.

[0012] Preferably, analyzing the effect of the dietary pattern on the physical condition according to the nutritional value includes: Integrate comprehensive healthy eating reports and nutritional value scores to construct a joint data set that includes personal health information and the impact of food choices; based on the joint data set, analyze the impact of eating patterns on physical condition; use the resulting influencing factors to evaluate the health changes that may be caused by long-term eating habits; and generate an analytical report on the impact of eating patterns on physical condition based on the calculated health change index.

[0013] Preferably, the dietary guidance program formulated based on the analysis results includes: Based on the generated analysis report, identify the factors that affect physical condition due to dietary patterns; calculate the adjusted dietary need index based on the identified influencing factors; use the derived dietary need index to formulate preliminary dietary adjustment suggestions; combine the adjustment suggestions with personal preference information to form the final dietary guidance plan.

[0014] Preferably, presenting the guidance scheme to the exhibitor while allowing preferences to be adjusted to optimize the suggestions includes: Display the dietary guidance plan, including food selection recommendations, daily nutritional intake goals, and a timetable for gradual improvement; collect exhibitors' preference feedback and record their specific suggestions for adjusting the types and portions of food in the plan; adjust the nutritional ratios in the dietary guidance plan based on the collected preference feedback; integrate the adjusted nutritional ratios with the original plan to generate the final optimized dietary guidance plan.

[0015] In another aspect, the present invention provides a healthy diet analysis system based on multimodal data, comprising: A personal data collection and health record establishment module is used to collect the personal data information of the exhibitors through an interactive interface, and establish a personal health record based on the collected personal data information; A food selection and data recording module is used to provide a food selection interface, allowing exhibitors to select food items of interest from the display menu; A food option evaluation and nutritional value calculation module is used to record the food options selected by the participant, and in combination with the personal health record, evaluate the combination of the food options, and calculate the nutritional value of the selected food according to the nutritional composition table; A module for analyzing the impact of dietary patterns and formulating guidance plans, which is used to analyze the impact of dietary patterns on physical conditions according to the nutritional value, and formulate dietary guidance plans based on the analysis results; A personalized guidance program display and optimization module is used to present the guidance program to the exhibitor and allow preferences to be adjusted to optimize the suggestions.

[0016] Technical effects and advantages of the present invention: Compared with the prior art, the healthy diet analysis system and method based on multimodal data proposed by the present invention has the following advantages: This method not only collects the personal information of the exhibitors through an interactive interface and establishes a personal health profile, but also allows them to freely select the food items of interest in the display menu. By combining the real-time selected food options with personal health profiles, the system can more accurately assess the nutritional value of food combinations and analyze the impact of dietary patterns on physical condition. Based on this comprehensive assessment, the system can develop a more personalized dietary guidance plan and allow exhibitors to adjust it according to their preferences to optimize the recommendations. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 is a flow chart of a healthy diet analysis method based on multimodal data of the present invention; Figure 2 It is a block diagram of the healthy diet analysis system based on multimodal data of the present invention. DETAILED DESCRIPTION

[0018] The following will be combined with the accompanying drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. The specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0019] The present invention provides a healthy diet analysis method based on multimodal data. The advantage of this method is that it improves the personalization level of dietary recommendations and ensures that each recommendation is closely aligned with the actual situation and needs of the exhibitors. In this way, not only the user experience is improved, but also the formation of healthier eating habits is promoted, achieving better health management results. Especially in food display occasions, this real-time interaction and personalized service can attract more exhibitors to participate and enhance their experience and satisfaction. The details are as follows: like Figure 1 As shown, a healthy diet analysis method based on multimodal data in this embodiment includes the following steps: Step 1: Collect the personal information of the exhibitors through the interactive interface, including age, gender, height, weight, etc.; specifically include: Collect age information through the interactive interface and record the age value of the exhibitor; through the intuitive user interface, ensure that the age information of the exhibitor is accurately collected. This step provides the necessary data input for the subsequent calculation of the body's basal metabolic rate.

[0020] The recorded age value Age is used to calculate the body's basal metabolic rate. The formula is: BMR=10*Wt+6.25*Ht-5*Age+Gf. This formula is based on the Harris-Benedict equation and is used to estimate the energy consumption of the human body at rest, i.e., the basal metabolic rate. The meanings of the parameters in the formula are as follows: Wt: body weight in kilograms, reflecting the effect of body mass on energy requirements.

[0021] Ht: height in centimeters, taking into account the effect of height, as taller individuals generally require more energy to maintain basic physiological functions.

[0022] Age: As age increases, the basal metabolic rate gradually decreases.

[0023] Gf: Gender factor, +5 for males and -161 for females, reflecting the impact of gender differences on basal metabolic rate.

[0024] This step can accurately calculate the basal metabolic rate of each exhibitor, providing a scientific basis for subsequent evaluation.

[0025] According to the calculated basal metabolic rate BMR, combined with the height Ht and weight Wt information, the ideal weight range is determined, and the formula is expressed as: IdealWeightLow=(Ht-100)*0.9; IdealWeightHigh=(Ht-100)*1.0; These two formulas are used to calculate the ideal weight range, taking height into account. The ideal weight range is a range that is designed to reflect the standard of healthy weight. Through these formulas, exhibitors can be given a specific ideal weight reference range to help them understand their weight status.

[0026] Compare the determined ideal weight range with the actual weight Wt to ​​evaluate the current weight status; if the actual weight Wt is between IdealWeightLow and IdealWeightHigh, it is marked as "appropriate"; otherwise, it is marked as "needs adjustment"; IdealWeightLow: lower limit of ideal weight, IdealWeightHigh: upper limit of ideal weight. By comparing the actual weight with the ideal weight range, the system can determine whether the participant's weight is within the appropriate range and give the corresponding mark "appropriate" or "needs adjustment", thereby providing guidance for subsequent dietary recommendations.

[0027] For example, suppose an exhibitor provides the following personal information: Age: 30 years old; Gender: Male; Height: 175 cm; Weight Wt: 75 kg; Calculate basal metabolic rate (BMR); Use the formula: BMR = 10*Wt + 6.25*Ht-5*Age + Gf; Substitute the specific values: BMR=10*75+6.25*175-5*30+5; Calculation result: BMR=750+1093.75-150+5=1698.75; Therefore, the basal metabolic rate of this participant is 1698.75 kcal / day.

[0028] Determine your ideal weight range Use the formula: IdealWeightLow=(Ht-100)*0.9; IdealWeightHigh=(Ht-100)*1.0; Substitute specific values: IdealWeightLow=(175-100)*0.9=75*0.9=67.5; IdealWeightHigh=(175-100)*1.0=75; Therefore, the ideal weight range for this participant is 67.5 to 75 kg.

[0029] Assess your current weight status Since the actual weight of 75 kg is between the ideal weight range of 67.5 to 75 kg, it is marked as "appropriate".

[0030] Through the above examples, we show how to use specific formulas and steps to complete the entire process from collecting personal information to assessing weight status. This method not only improves the quality of personalized services, but also provides scientific and reasonable health guidance for exhibitors.

[0031] Step 2: Establish a personal health record based on the personal information collected; specifically including: Receive personal data input from the interactive interface, integrate age Age, gender factor Gf, height Ht and weight Wt to ​​form an initial data set; collect and integrate exhibitors' age Age, gender factor Gf, height Ht and weight Wt through the interactive interface to ensure that all necessary personal information is accurately recorded and provide complete basic data for subsequent analysis.

[0032] Based on the initial data set, the body mass index (BMI) is calculated using the formula: BMI=Wt / (Ht*Ht); this formula is used to calculate the body mass index (BMI), which is a common indicator for measuring the fatness or thinness of a person. It is calculated by dividing the weight in kilograms by the square of the height in meters, and can reflect whether a person's weight is within a healthy range. This step can quickly and accurately calculate the BMI value of each exhibitor, providing key parameters for further assessment of health risks.

[0033] The health risk level is determined using the body mass index (BMI) and the gender factor (Gf); the formula is: RiskLevel=BMI+Gf; this formula comprehensively considers the impact of BMI and gender differences on health risks. The gender factor Gf reflects the difference in health risks between men and women, with men being +5 and women being -161. Through this formula, the system can more accurately assess the health risk level of each exhibitor, taking into account the impact of gender differences, and thus provide more personalized health advice.

[0034] According to the determined risk level RiskLevel, personal information and health risk information are combined to generate a health profile; personal information and health risk information are combined to form a complete personal health profile. This includes not only basic personal information, but also the calculated BMI value and health risk level, providing comprehensive data support for subsequent dietary recommendations and other health management activities.

[0035] For example, suppose an exhibitor provides the following personal information: Age: 30 years old; Gender: Male; Height Ht: 175 cm converted to meters is 1.75 meters; Weight Wt: 75 kg; Forming the initial data set Collect and integrate the above information to form an initial data set: Age:30; Gf: +5 because he is a man; Ht: 1.75m; Wt:75kg; Calculate body mass index (BMI) Use the formula: BMI=Wt / (Ht*Ht); Substitute the specific values: BMI=75 / (1.75*1.75); Calculation result: BMI=75 / 3.0625≈24.5; Therefore, the BMI of this participant is approximately 24.5.

[0036] Determine the level of health risk Use the formula: RiskLevel=BMI+Gf; Substitute specific values: RiskLevel=24.5+5; Calculation result: RiskLevel=29.5; Therefore, the health risk level of this exhibitor is 29.5.

[0037] Generate health records Integrating the above information, the generated health record contains the following: Age: 30 years old Gender: Male; Height: 175 cm; Weight: 75 kg BMI: 24.5 Health risk level: 29.5; Through the above examples, the complete process from collecting personal information to generating health records is demonstrated. This method not only improves the quality of personalized services, but also provides scientific and reasonable health guidance for exhibitors. The generated health records lay a solid foundation for subsequent dietary advice and other health management activities.

[0038] Step 3: Provide a food selection interface to allow participants to select food items of interest from the display menu; specifically include: A diverse list of food items is displayed on the food selection interface, and each item is accompanied by a nutritional information label, including calories Cal, protein content Pro, fat content Fat, and carbohydrate content Carb; a variety of food options are displayed through an intuitive user interface, and detailed nutritional information labels are attached to each item. This step improves the user experience and enables exhibitors to make choices based on their personal preferences and nutritional needs.

[0039] The system accurately records the food items selected by the participants and creates an entry for each selected item, which contains the food name and the corresponding nutritional information Cal, Pro, Fat and Carb. This step ensures the completeness and accuracy of the data required for subsequent analysis.

[0040] Based on the created entries, calculate the nutritional value score of a single food item; the scoring formula is expressed as: Score = (Pro + Carb) - Fat + Cal / 100; Score: nutritional value score, Total Index: total nutritional value index; This formula is used to evaluate the nutritional value score of a single food item. It comprehensively considers the positive contribution of protein and carbohydrates to increase the score, and the negative impact of fat to reduce the score, while adding the impact of calories to the scoring system in a smaller proportion. Through this formula, each selected food item can be quantitatively evaluated to help the system understand the nutritional composition of the selected food and provide data support for subsequent dietary recommendations.

[0041] Summarize the nutritional value scores of all selected food items in sub-step R to form a total nutritional value index; the formula is: TotalIndex=SUM(Score); this formula is used to calculate the sum of the nutritional value scores of all selected food items to form a total nutritional value index TotalIndex. This index reflects the overall nutritional value of the entire diet combination. This step can produce a comprehensive nutritional value index, which helps to evaluate the healthiness of the overall diet pattern and provide a basis for formulating personalized dietary guidance plans.

[0042] For example, suppose a participant selects the following three food items: Beef Burger Calories: 350 kcal; Protein contentPro: 25g; Fat content: 20g; Carbohydrate content Carb: 30 grams; Steamed vegetables Calories: 80 kcal; Protein contentPro: 5g; Fat content: 2 grams; Carbohydrate content Carb: 15g; Fruit Salad Calories: 120 kcal; Protein contentPro: 2g; Fat content: 1 gram; Carbohydrate content Carb: 28 grams; Calculate nutritional value scores for individual food items Use the formula: Score = (Pro + Carb) - Fat + Cal / 100; Beef burgers: Score=(25+30)-20+350 / 100; Score=55-20+3.5=38.5; Steamed vegetables: Score=(5+15)-2+80 / 100; Score=20-2+0.8=18.8; Fruit Salad: Score=(2+28)-1+120 / 100; Score=30-1+1.2=30.2; Total nutritional value index Use the formula: TotalIndex=SUM(Score); Substitute specific values: TotalIndex=38.5+18.8+30.2; Calculation result: TotalIndex=87.5; Therefore, the total nutritional value index of the food item selected by this exhibitor is 87.5.

[0043] Through the above examples, the complete process from displaying food items to calculating the total nutritional value index is demonstrated. This method not only improves the user experience, but also provides exhibitors with a scientific and reasonable nutritional assessment. The generated total nutritional value index lays a solid foundation for subsequent dietary recommendations and other health management activities, ensuring the quality and accuracy of personalized services.

[0044] Step 4: Record the food options selected by the participant and combine them with the participant’s personal health record; specifically include: Receive food selection data from the food selection interface, record the name of each selected food item and its corresponding nutritional information, i.e. Cal, protein content Pro, fat content Fat and carbohydrate content Carb; the system accurately receives and records the food items selected by the exhibitor from the food selection interface, including the food name and its corresponding nutritional information. This step ensures the completeness and accuracy of the data required for subsequent analysis.

[0045] The recorded food items and their nutritional information are matched with the age Age, gender factor Gf, height Ht, weight Wt, BMI and risk level RiskLevel in the personal health record; this step provides comprehensive data support for subsequent personalized assessments to ensure that each individual's dietary recommendations are based on their specific health status.

[0046] According to the matching results, the dietary fitness index DietFitIndex is calculated, and the formula is: DietFitIndex=(Pro*Wt+Carb*Ht) / (Fat+Cal / 100); This formula is used to assess the degree of compatibility between diet and personal health status. It comprehensively considers the positive contribution of protein and carbohydrates to weight and height, as well as the negative contribution of fat and calories. In this way, the degree of match between diet and personal health profile can be quantified. This step can derive a specific diet compatibility index, DietFitIndex, to help the system understand whether the selected food is suitable for the health status of the exhibitor and provide a scientific basis for subsequent dietary recommendations.

[0047] The dietary suitability index is integrated with personal health records to form a comprehensive healthy diet report; the dietary suitability index is combined with personal health records to generate a comprehensive healthy diet report. This report not only contains the nutritional information of the selected food and personal health status, but also includes a dietary suitability assessment, providing comprehensive dietary guidance for exhibitors.

[0048] For example, assume that the personal information of an exhibitor is as follows: Age: 30 years old; Gender: Male; Height Ht: 175 cm converted to meters is 1.75 meters; Weight Wt: 75 kg; BMI: 24.5; Risk Level: 29.5 And the participant selected the following three food items: Beef Burger Calories: 350 kcal; Protein contentPro: 25g; Fat content: 20g; Carbohydrate content Carb: 30 grams; Steamed vegetables Calories: 80 kcal; Protein contentPro: 5g; Fat content: 2 grams; Carbohydrate content Carb: 15g; Fruit Salad Calories: 120 kcal; Protein contentPro: 2g; Fat content: 1 gram; Carbohydrate content Carb: 28 grams; The system records the names of the above three food items and the corresponding nutritional information.

[0049] Matching personal health records The nutritional information of these food items was matched with the information in the personal health record: Age=30, Gf=+5, Ht=1.75 m, Wt=75 kg, BMI=24.5, RiskLevel=29.5.

[0050] Calculate the diet fitness index DietFitIndex; Use the formula: DietFitIndex=(Pro*Wt+Carb*Ht) / (Fat+Cal / 100); Substitute specific values ​​for beef burgers as an example: DietFitIndex=(25*75+30*1.75) / (20+350 / 100); DietFitIndex=(1875+52.5) / (20+3.5); DietFitIndex=1927.5 / 23.5≈82.0; For the steamed vegetables: DietFitIndex=(5*75+15*1.75) / (2+80 / 100); DietFitIndex=(375+26.25) / (2+0.8); DietFitIndex=401.25 / 2.8≈143.3; For the fruit salad: DietFitIndex=(2*75+28*1.75) / (1+120 / 100); DietFitIndex=(150+49) / (1+1.2); DietFitIndex=199 / 2.2≈90.5; Finally, the system combines all calculated dietary suitability indices with personal health records to form a comprehensive healthy diet report. This report not only contains detailed nutritional information of the selected food, but also provides a dietary suitability assessment to help exhibitors understand how their dietary choices match their health status and provide personalized dietary recommendations.

[0051] Through the above examples, the complete process of recording food options and forming a comprehensive healthy diet report is demonstrated. This method not only improves the user experience, but also provides exhibitors with a scientific and reasonable nutritional assessment.

[0052] Step 5: Evaluate the combination of food options and calculate the nutritional value of the selected food according to the nutrition information table; specifically including: Summarize the nutritional composition data of all selected food items, including calories Cal, protein content Pro, fat content Fat and carbohydrate content Carb, to form a comprehensive nutrition list; this step ensures the completeness and accuracy of the data required for subsequent analysis.

[0053] According to the comprehensive nutrition list, calculate the total amount of each nutrient, the formula is expressed as: TotalCal = SUM(Cal); TotalPro=SUM(Pro); TotalFat=SUM(Fat); TotalCarb = SUM(Carb); These formulas are used to calculate the total intake of each nutrient in the selected food items. By adding up the nutrients of each item, the total calories, total protein content, total fat content, and total carbohydrate content of the entire diet combination can be obtained. This step can quantify the various nutrients in the entire diet combination and provide basic data for subsequent balance assessment.

[0054] Evaluate the balance of diet based on the calculated total nutrients: BalanceIndex=(TotalPro+TotalCarb) / (TotalFat+1); This formula is used to evaluate the balance of a diet. It takes into account the positive contributions of protein and carbohydrates to increase the score, and the negative impact of fat to reduce the score. In order to avoid division by zero, "+1" is added to the formula. Through this formula, the system can quantify the balance of the diet and help understand whether the selected food provides a reasonable nutritional ratio.

[0055] The final nutritional value score is determined by combining the diet balance index BalanceIndex with the BMI and risk level RiskLevel in the personal health record. The formula is: NutriScore = BalanceIndex*(1+RiskLevel / BMI); This formula takes into account the BalanceIndex of the diet and the BMI and RiskLevel in the personal health record. In this way, the overall impact of diet on individual health can be more comprehensively evaluated. This step can produce a specific nutritional value score NutriScore, which helps the system understand the comprehensive impact of the selected food on personal health and provides a scientific basis for subsequent dietary recommendations.

[0056] Note: TotalCal: total calories, TotalPro: total protein content, TotalFat: total fat content, TotalCarb: total carbohydrate content, BalanceIndex: diet balance index, NutriScore: nutritional value score.

[0057] For example, suppose a participant selects the following three food items: Beef Burger Calories: 350 kcal; Protein contentPro: 25g; Fat content: 20g; Carbohydrate content Carb: 30 grams; Steamed vegetables Calories: 80 kcal; Protein contentPro: 5g; Fat content: 2 grams; Carbohydrate content Carb: 15g; Fruit Salad Calories: 120 kcal; Protein contentPro: 2g; Fat content: 1 gram; Carbohydrate content Carb: 28 grams; Aggregate Nutrition Facts Data To form a comprehensive nutritional list: Total Cal: 350+80+120=550 kcal; Total protein contentPro: 25+5+2=32g; Total fat content Fat: 20+2+1=23 grams; Total carbohydrate content Carb: 30+15+28=73 grams; Calculate the total amount of each nutrient Use the formula: TotalCal=SUM(Cal)=550; TotalPro=SUM(Pro)=32; TotalFat=SUM(Fat)=23; TotalCarb = SUM(Carb) = 73; Evaluate dietary balance Use the formula: BalanceIndex=(TotalPro+TotalCarb) / (TotalFat+1); Substitute specific values: BalanceIndex=(32+73) / (23+1); BalanceIndex=105 / 24≈4.375; Determining the final nutritional value score Assume that the personal health record information is as follows: BMI: 24.5; Risk Level: 29.5 Formula used: NutriScore = BalanceIndex * (1 + RiskLevel / BMI); Substitute specific values: NutriScore=4.375*(1+29.5 / 24.5); NutriScore=4.375*(1+1.204) 29.5 / 24.5≈1.204; NutriScore=4.375*2.204≈9.64; Therefore, the final nutritional value score of this exhibitor was 9.64.

[0058] Through the above examples, the complete process from aggregating nutrient composition data to calculating the final nutritional value score is demonstrated. This method not only improves the user experience, but also provides exhibitors with a scientific and reasonable nutritional assessment. The generated nutritional value score NutriScore lays a solid foundation for subsequent dietary recommendations and other health management activities, ensuring the quality and accuracy of personalized services.

[0059] Step 6: Analyze the impact of the dietary pattern on physical condition based on the nutritional value; specifically include: Integrate the comprehensive healthy diet report formed in step 4 with the final nutritional value score NutriScore calculated in step 5 to construct a joint data set containing personal health information and the impact of food choices; this step ensures the integration of all relevant data and provides comprehensive data support for subsequent analysis.

[0060] Based on the joint data set, the impact of dietary patterns on physical condition is analyzed; the formula is expressed as: ImpactFactor=NutriScore*(Wt / IdealWeightMid), IdealWeightMid is the middle value of the ideal weight range calculated based on height Ht, that is, (IdealWeightLow+IdealWeightHigh) / 2; this formula is used to evaluate the impact of dietary patterns on physical condition. It combines the final nutritional value score NutriScore and personal weight Wt, and refers to the middle value IdealWeightMid of the ideal weight range. The ideal middle weight is obtained by calculating the average of the upper and lower limits IdealWeightLow and IdealWeightHigh of the ideal weight range. This step can quantify the specific impact of dietary patterns on individual physical conditions and help understand whether the selected food helps maintain or improve health.

[0061] The resulting impact factor ImpactFactor is used to evaluate the health changes that may be caused by long-term eating habits; the formula is: HealthChange=ImpactFactor-RiskLevel; this formula is used to evaluate the health changes that may be caused by long-term eating habits. It takes into account the impact factor ImpactFactor of the eating pattern and the risk level RiskLevel in the personal health record. In this way, the impact of long-term eating habits on health can be predicted. This step can predict the potential impact of long-term eating habits on health, help exhibitors understand the impact of their current eating patterns on future health, and provide improvement suggestions.

[0062] Based on the calculated health change index HealthChange, an analytical report on the impact of dietary patterns on physical condition is generated; the system generates a detailed analytical report based on the health change index HealthChange. This report not only includes the specific impact of current dietary patterns on physical condition, but also provides predictions for future health changes, helping exhibitors better understand and manage their own eating habits.

[0063] Note: NutriScore: nutritional value score, Wt: weight in kilograms, IdealWeightMid: ideal weight midpoint, ImpactFactor: impact factor, HealthChange: health change index.

[0064] For example, assume that the personal information of an exhibitor is as follows: Age: 30 years old; Gender: Male; Height Ht: 175 cm converted to meters is 1.75 meters; Weight Wt: 75 kg; BMI: 24.5; Risk Level: 29.5 Final nutritional value score NutriScore: 9.64 from step 5; And the ideal weight range for this participant is: IdealWeightLow: 67.5 kg; IdealWeightHigh: 75 kg; Therefore, the ideal weight midpoint IdealWeightMid is: IdealWeightMid=(67.5+75) / 2=71.25; Integrated comprehensive healthy eating report and final nutritional value score The system integrates the above information to form a joint data set.

[0065] Analyze the impact of dietary patterns on physical condition Use the formula: ImpactFactor=NutriScore*(Wt / IdealWeightMid); Substitute specific values: ImpactFactor=9.64*(75 / 71.25); ImpactFactor≈9.64*1.053≈10.15; Assess possible health changes caused by long-term eating habits Use the formula: HealthChange=ImpactFactor-RiskLevel; Substitute specific values: HealthChange=10.15-29.5; HealthChange≈-19.35; Generate analytical reports on the impact of dietary patterns on physical conditions Based on the calculation results, the system generates an analysis report, which includes: The specific impact of current eating patterns on physical condition, for example, dietary balance, total amount of nutrients, etc.

[0066] Predictions of possible health changes resulting from long-term dietary habits, for example, a health change index of -19.35, indicating that current dietary patterns may lead to increased health risks.

[0067] Provide specific improvement suggestions to help participants adjust their eating habits to improve their health.

[0068] Through the above embodiments, the complete process of integrating comprehensive healthy diet reports to generating analytical reports on the impact of diet patterns on physical conditions is demonstrated. This method not only improves the user experience, but also provides exhibitors with scientific and reasonable health assessments.

[0069] Step 7: Based on the analysis results, a dietary guidance plan is formulated; specifically including: Based on the generated impact analysis report, identify the main influencing factors of dietary patterns on physical condition; determine how these factors are associated with age Age, gender factor Gf, height Ht, weight Wt, BMI and risk level RiskLevel in personal health records; Based on the identified influencing factors, the adjusted dietary demand index is calculated; the formula is: DietDemandIndex=HealthChange*(1+RiskLevel / BMI); this formula is used to calculate the adjusted dietary demand index DietDemandIndex. It comprehensively considers the relationship between the health change index HealthChange and the risk level RiskLevel in the personal health record and BMI. In this way, the individual's dietary needs can be assessed more accurately. This step can quantify the extent of the individual's dietary needs adjustment under the current dietary pattern, helping the system understand what specific dietary adjustments need to be made to improve health.

[0070] The obtained dietary demand index DietDemandIndex is used to formulate preliminary dietary adjustment recommendations; the formula is used to calculate the adjustment factor AdjustmentFactor, which reflects the proportion of each nutrient Cal, protein content Pro, fat content Fat and carbohydrate content Carb that should be adjusted. In this way, the adjustment recommendations for each nutrient can be concretized. This step can provide specific dietary adjustment recommendations, covering increasing or decreasing the intake of specific nutrients, ensuring that the adjustment recommendations are operational and targeted. The recommendations cover increasing or decreasing the intake of specific nutrients, that is, adjusting the calories Cal, protein content Pro, fat content Fat and carbohydrate content Carb; the formula represents: AdjustmentFactor=DietDemandIndex / (TotalCal+TotalPro+TotalFat+TotalCarb); Combine adjustment suggestions with personal preference information to form the final dietary guidance plan; the system combines the preliminary dietary adjustment suggestions with the exhibitors' personal preference information to generate the final dietary guidance plan. This plan not only includes specific dietary adjustment suggestions, but also takes personal preferences into consideration, ensuring that the adjustment suggestions are more in line with individual needs, increasing user acceptance and the possibility of implementation.

[0071] Note: DietDemandIndex: Dietary Demand Index, AdjustmentFactor: Adjustment Factor.

[0072] For example, assume that the personal information of an exhibitor is as follows: Age: 30 years old; Gender: Male; Height Ht: 175 cm converted to meters is 1.75 meters; Weight Wt: 75 kg; BMI: 24.5; Risk Level: 29.5 HealthChange: -19.35 from step 6; And the total nutritional value of the food item selected by the participant is: Total calories TotalCal: 550 kcal; Total protein content TotalPro: 32g; Total fat content: 23g; Total Carb: 73 g; Identify the main influences of eating patterns on physical condition Based on the impact analysis report, the system identifies the main influencing factors and determines their association with various parameters in the personal health record.

[0073] Calculating the Adjusted Dietary Needs Index Use the formula: DietDemandIndex=HealthChange*(1+RiskLevel / BMI); Substitute specific values: DietDemandIndex=-19.35*(1+29.5 / 24.5); DietDemandIndex≈-19.35*(1+1.204)29.5 / 24.5≈1.204; DietDemandIndex≈-19.35*2.204≈-42.66; Develop preliminary dietary modification recommendations Use the formula: AdjustmentFactor=DietDemandIndex / (TotalCal+TotalPro+TotalFat+TotalCarb); Substitute specific values: AdjustmentFactor=-42.66 / (550+32+23+73); AdjustmentFactor≈-42.66 / 678≈-0.063; Therefore, the adjustment factor is approximately -0.063, indicating that the intake of calories, protein, fat, and carbohydrates needs to be reduced. The specific adjustment recommendations are as follows: Calories: 550*(1-0.063)≈516.85 kcal; Protein content Pro: 32*(1-0.063)≈30.02 g; Fat content: 23*(1-0.063)≈21.51 g; Carbohydrate content Carb: 73*(1-0.063)≈68.39 g; Form the final dietary guidance plan Combining the above adjustment suggestions with personal preference information, the system generates the final dietary guidance plan, which includes: Specific dietary adjustment recommendations include reducing calorie intake to approximately 516.85 kcal and reducing protein intake to approximately 30.02 grams.

[0074] Provide a gradual improvement timetable and specific implementation steps to help participants gradually transition to a new eating pattern.

[0075] Taking into account personal preferences, alternative food options are recommended to ensure that the recommendations are adjusted to better suit individual needs.

[0076] Through the above examples, we show the complete process from identifying influencing factors to forming the final dietary guidance plan. This method not only improves the user experience, but also provides exhibitors with scientific and reasonable dietary adjustment suggestions. The generated dietary guidance plan lays a solid foundation for subsequent health management activities and ensures the quality and accuracy of personalized services.

[0077] Step 8: Present the guidance plan to the exhibitor, while allowing the exhibitor to adjust preferences to optimize the suggestions; specifically including: Display dietary guidance plans and present them to attendees in an intuitive way; this display includes specific food choice suggestions, daily nutritional intake goals, and a timeline for gradual improvement; this step improves the user experience and enables attendees to clearly understand and follow dietary recommendations.

[0078] Collect feedback from participants on their preferences and record their specific suggestions for adjusting the types and portions of food in the plan; these opinions will be used to optimize dietary recommendations to ensure that they are more in line with personal preferences; this step enhances user engagement and improves the quality of personalized services.

[0079] According to the collected preference feedback, adjust the nutritional ratio in the dietary guidance plan; the formula is expressed as: AdjustedPro=Pro*PrefFactor; AdjustedFat=Fat*PrefFactor; AdjustedCarb=Carb*PrefFactor; PrefFactor is a proportional adjustment factor calculated based on the preference feedback in sub-step N1; These formulas are used to adjust the ratio of protein Pro, fat Fat and carbohydrate Carb in the dietary guidance plan based on preference feedback. PrefFactor is a ratio adjustment factor calculated based on preference feedback, reflecting the exhibitor's preference for specific nutrients. Through these formulas, the system can flexibly adjust the nutrient ratio according to the user's preferences to ensure that the dietary recommendations are more in line with personal needs.

[0080] The adjusted nutritional ratios are integrated with the original plan to generate the final optimized dietary guidance plan. This plan not only includes specific dietary adjustment suggestions, but also takes personal preferences into consideration to ensure that the adjustment suggestions are more in line with individual needs, thereby increasing user acceptance and implementation possibilities.

[0081] For example, suppose a participant's dietary guidance plan is as follows: Original solution: Total calories TotalCal: 550 kcal; Total protein contentPro: 32g; Total fat content Fat: 23 grams; Total carbohydrate content Carb: 73 g; And the exhibitor provided the following preference feedback: Prefer a high-protein diet and wish to increase protein intake.

[0082] I don’t like eating foods high in fat and hope to reduce my fat intake.

[0083] There is no particular preference for carbohydrate intake.

[0084] Based on these feedbacks, the system calculates the proportional adjustment factor PrefFactor: For protein Pro, PrefFactor = 1.2 increases by 20%; For fat, PrefFactor = 0.8, a 20% reduction; For carbohydrate Carb, PrefFactor=1.0 remains unchanged; Show dietary guidance plan The system displays the dietary guidance plan in an intuitive way, including: Specific food choice suggestions, for example, recommending more protein-rich foods such as chicken breast, fish, etc.; Daily nutritional intake goals, for example, total calories 550 kcal, protein 32 g, fat 23 g, carbohydrate 73 g; A timeline for gradual improvement, for example, gradually increasing protein intake each week; Collecting Preference Feedback The system records exhibitors' preference feedback, especially specific adjustments for protein, fat and carbohydrates.

[0085] Adjust the nutritional ratio Use the formula: AdjustedPro=Pro*PrefFactor; AdjustedFat=Fat*PrefFactor; AdjustedCarb=Carb*PrefFactor; Substitute specific values: AdjustedPro=32*1.2≈38.4g; AdjustedFat=23*0.8≈18.4g; AdjustedCarb=73*1.0=73g; Therefore, the adjusted nutritional content ratio is: Protein content AdjustedPro: 38.4 g; Fat content AdjustedFat: 18.4 g; Carbohydrate content AdjustedCarb: 73g; Generate the final optimized dietary guidance plan Combining the adjusted nutritional ratios with the original plan, the system generates the final optimized dietary guidance plan, which includes: Specific dietary modification recommendations, such as increasing protein intake to about 38.4 grams and reducing fat intake to about 18.4 grams; Provide a timeline and specific steps for gradual improvement, for example, gradually increasing protein intake each week; Recommend alternative food options based on personal preferences, for example, recommend more protein-rich foods such as chicken breast, fish, etc. Through the above embodiments, the complete process from displaying the dietary guidance plan to generating the final optimized dietary guidance plan is demonstrated. This method not only improves the user experience, but also provides exhibitors with scientific and reasonable dietary adjustment suggestions. The generated final optimized plan ensures the quality and accuracy of personalized services, and improves user acceptance and execution possibility.

[0086] In another aspect, the present invention provides a healthy diet analysis system based on multimodal data, such as Figure 2 As shown, including: A personal data collection and health record establishment module is used to collect the personal data information of the exhibitors through an interactive interface, and establish a personal health record based on the collected personal data information; A food selection and data recording module is used to provide a food selection interface, allowing exhibitors to select food items of interest from the display menu; A food option evaluation and nutritional value calculation module is used to record the food options selected by the participant, and in combination with the personal health record, evaluate the combination of the food options, and calculate the nutritional value of the selected food according to the nutritional composition table; A module for analyzing the impact of dietary patterns and formulating guidance plans, which is used to analyze the impact of dietary patterns on physical conditions according to the nutritional value, and formulate dietary guidance plans based on the analysis results; A personalized guidance program display and optimization module is used to present the guidance program to the exhibitor and allow preferences to be adjusted to optimize the suggestions.

[0087] In summary, this method not only collects the personal information of the exhibitors and establishes a personal health profile through an interactive interface, but also allows them to freely select the food items of interest in the display menu. By combining the real-time selected food options with personal health profiles, the system can more accurately assess the nutritional value of food combinations and analyze the impact of dietary patterns on physical condition. Based on this comprehensive assessment, the system can develop a more personalized dietary guidance plan and allow exhibitors to adjust it according to their preferences, thereby optimizing the recommendations.

[0088] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A healthy diet analysis method based on multimodal data, characterized in that: The following steps are involved: Collecting personal information of participants through an interactive interface, and establishing a personal health record based on the collected personal information; Provide a food selection interface to allow exhibitors to select food items of interest from the display menu; Record the food options selected by the participant and evaluate the combination of the food options in combination with the personal health record, and calculate the nutritional value of the selected food according to the nutrition information table; Analyze the effect of the dietary pattern on the physical condition according to the nutritional value, and formulate a dietary guidance plan based on the analysis results; The guidance is presented to the attendee while allowing preferences to be adjusted to optimize the recommendations.

2. The healthy diet analysis method based on multimodal data according to claim 1, characterized in that: The personal information of the exhibitors collected through the interactive interface includes: Collect information about the age, gender, height, and weight of exhibitors through an interactive interface; The recorded age value is used to calculate the body's basal metabolic rate and is adjusted based on gender factors; Determine the ideal weight range based on the calculated basal metabolic rate and height and weight information; Compare your determined ideal weight range with your actual weight to assess your current weight status.

3. The healthy diet analysis method based on multimodal data according to claim 2, characterized in that: The personal health record is established based on the personal information collected, including: Receiving personal data input from the interactive interface to form an initial data set; Based on the initial data set, body mass index was calculated; Use the resulting body mass index, combined with gender factors, to determine health risk levels; A health record is generated by combining personal information with health risk information based on the determined risk level.

4. The healthy diet analysis method based on multimodal data according to claim 3, characterized in that: The food selection interface is provided to allow the exhibitor to select food items of interest from the display menu, including: Display a diverse list of food items on the food selection screen, with nutritional information for each item; Records food items selected by exhibitors and creates an entry for each item selected; Based on the created entries, calculate the nutritional value score for individual food items; The nutritional value scores of all selected food items are summed up to form an overall nutritional value index.

5. The healthy diet analysis method based on multimodal data according to claim 4, characterized in that: The food choices selected by the participant are recorded and combined with the participant's personal health record, including: Receiving food option data from the food selection interface, and recording the name of the selected food item and its corresponding nutritional information; Match recorded food items and their nutritional information with information in personal health records; According to the matching results, the dietary suitability index is calculated; The dietary suitability index is integrated with personal health records to form a comprehensive healthy diet report.

6. The healthy diet analysis method based on multimodal data according to claim 5, characterized in that: The step of evaluating the combination of food options and calculating the nutritional value of the selected food according to the nutritional composition table includes: Aggregate nutrient content data for all selected food items to form a comprehensive nutrition list; Based on the comprehensive nutrition list, calculate the total amount of each nutrient; Assess the balance of the diet based on the calculated total nutrients; The Dietary Balance Index is combined with information from an individual's health record to determine a final Nutritional Value Score.

7. The healthy diet analysis method based on multimodal data according to claim 6, characterized in that: The analysis of the effect of the dietary pattern on the physical condition according to the nutritional value includes: Integrate comprehensive healthy eating reports with nutritional value scores to construct a joint dataset containing personal health information and the impact of food choices; Analyze the impact of dietary patterns on physical condition based on a joint dataset; Use the resulting impact factors to assess the health changes that may be caused by long-term eating habits; Based on the calculated health change index, an analytical report on the impact of dietary patterns on physical condition is generated.

8. The healthy diet analysis method based on multimodal data according to claim 7, characterized in that: The dietary guidance program formulated based on the analysis results includes: Based on the generated analysis report, identify the factors that affect your physical condition through dietary patterns; Based on the identified influencing factors, the adjusted dietary requirement index was calculated; Using the derived dietary needs index, make preliminary dietary modification recommendations; Combine the adjustment suggestions with personal preference information to form the final dietary guidance plan.

9. The healthy diet analysis method based on multimodal data according to claim 8, characterized in that: The guidance scheme is presented to the attendee while allowing preferences to be adjusted to optimize the suggestions, including: Present a dietary guidance plan, including food choice recommendations, daily nutrient intake goals, and a timeline for gradual improvement; Collect participants' feedback on preferences and record their suggestions for specific adjustments to the types and portions of food in the program; Adjust the nutritional content ratios in the dietary guidance plan based on the collected preference feedback; Integrate the adjusted nutrient ratios with the original plan to generate the final optimized dietary guidance plan.

10. A healthy diet analysis system based on multimodal data for executing the method according to claim 1, characterized in that: include: A personal data collection and health record establishment module is used to collect the personal data information of the exhibitors through an interactive interface, and establish a personal health record based on the collected personal data information; A food selection and data recording module is used to provide a food selection interface, allowing exhibitors to select food items of interest from the display menu; A food option evaluation and nutritional value calculation module is used to record the food options selected by the participant, and in combination with the personal health record, evaluate the combination of the food options, and calculate the nutritional value of the selected food according to the nutritional composition table; A module for analyzing the impact of dietary patterns and formulating guidance plans, which is used to analyze the impact of dietary patterns on physical conditions according to the nutritional value, and formulate dietary guidance plans based on the analysis results; A personalized guidance program display and optimization module is used to present the guidance program to the exhibitor and allow preferences to be adjusted to optimize the suggestions.

Images