Cooking food material screening method and device based on health information

Abstract

The invention relates to the technical field of data analysis, and discloses a cooking food material screening method and device based on health information, and the method comprises the steps: obtaining the food material electronic information of a plurality of purchased food materials; the food material electronic information of each purchased food material at least comprises the harmful substance residual quantity of the purchased food material; determining the health information of the eater and the cooking requirement of the eater; according to the health information, analyzing an intake threshold value of the eaters about harmful substances; and screening out at least one purchased food material meeting the determined cooking condition from all purchased food materials according to the electronic information of all the food materials, the cooking requirements and the intake threshold value, and taking the selected purchased food material as a to-be-cooked food material. Visibly, by implementing the method and the device, the screening accuracy of the cooking food materials can be improved while the adaptation degree of the cooking food materials and the eaters is improved, so that the accuracy of recommending the food materials to the user in a personalized manner is improved, and the cooking experience of the user is improved.

Description

Technical Field

[0001] The present invention relates to the field of data analysis technology, and in particular to a cooking ingredient screening method and device based on health information. Background Art

[0002] With the improvement of living standards, people pay more and more attention to diet. Various food recommendation methods or recipe recommendation methods have emerged to achieve personalized food or recipe recommendations to users and improve users' cooking efficiency.

[0003] In real life, existing recommendation methods typically recommend ingredients for a recipe based solely on existing recipe data and the user's purchased ingredients. However, these recommended ingredients may not be suitable for the user, resulting in low accuracy in cooking ingredient recommendations.

[0004] Therefore, it is particularly important to propose a technical solution that can improve the compatibility of cooking ingredients with consumers while improving the accuracy of screening cooking ingredients to enhance the user's cooking experience. Summary of the Invention

[0005] The present invention provides a cooking ingredient screening method and device based on health information, which can improve the adaptability of cooking ingredients to consumers while improving the accuracy of cooking ingredient screening to enhance the user's cooking experience.

[0006] In order to solve the above technical problems, the first aspect of the present invention discloses a cooking ingredient screening method based on health information, the method comprising:

[0007] Obtaining electronic information of a plurality of purchased ingredients; wherein the electronic information of each purchased ingredient at least includes the amount of harmful substance residue in the purchased ingredient;

[0008] determining health information of a consumer and culinary needs of said consumer;

[0009] Analyzing the consumer's intake threshold of harmful substances based on the health information;

[0010] According to all the electronic information of the ingredients, the cooking requirements and the intake threshold, at least one purchased ingredient that meets the determined cooking conditions is screened out from all the purchased ingredients as the ingredient to be cooked.

[0011] As an optional embodiment, in the first aspect of the present invention, each of the purchased ingredients is provided with an ingredient label corresponding to the purchased ingredient, and the ingredient label records the electronic information of the purchased ingredient and / or records the storage path corresponding to the electronic information of the ingredient;

[0012] The step of obtaining electronic information of a plurality of purchased ingredients includes:

[0013] Scan ingredient labels corresponding to a plurality of purchased ingredients to obtain electronic ingredient information of each of the purchased ingredients.

[0014] As an optional embodiment, in the first aspect of the present invention, determining the health information of the consumer and the cooking needs of the consumer includes:

[0015] Collecting the consumer's health information during the current health assessment cycle; the health information includes at least one of basic information, health monitoring data, and medical history information;

[0016] Acquiring the user's cooking preferences; the cooking preferences include at least one of a cooking method preference, a cooking ingredient preference, and a taste preference;

[0017] The cooking needs of the consumer are determined based on the health information and the cooking preferences; wherein the cooking needs include at least one of restricted ingredient information, preferred ingredient information, ingredient combination requirements, nutritional requirements, required cooking methods and taste requirements.

[0018] As an optional embodiment, in the first aspect of the present invention, analyzing the consumer's intake threshold of harmful substances based on the health information includes:

[0019] Obtaining historical health information of the consumer during a historical health assessment period and the consumer's historical total intake of harmful substances during the historical health assessment period; the historical health assessment period includes at least one health assessment period before the current health assessment period; the historical health information includes first historical health information corresponding to an initial time period of the historical health assessment period and second historical health information corresponding to an end time period of the historical health assessment period;

[0020] Analyzing the health impact analysis results of the total amount of harmful substances ingested historically on the consumer based on the historical health information; the health impact analysis results are used to indicate the degree of health impact of the total amount of harmful substances ingested historically on the consumer;

[0021] Determining, based on the health impact analysis results and the health information, a threshold value of the intake of the harmful substance by the consumer during the current health assessment period;

[0022] The intake threshold includes a daily intake threshold and / or a meal intake threshold.

[0023] As an optional embodiment, in the first aspect of the present invention, the step of screening at least one purchased ingredient that meets the determined cooking conditions from all the purchased ingredients based on the electronic information of all the ingredients, the cooking requirements, and the intake threshold as the ingredient to be cooked includes:

[0024] According to the cooking requirement, selecting at least one alternative ingredient that meets the cooking requirement from all the purchased ingredients;

[0025] Determining at least one alternative ingredient combination, and calculating the total amount of harmful substance residue corresponding to each alternative ingredient combination based on the electronic information of each alternative ingredient; each alternative ingredient combination includes at least one alternative ingredient;

[0026] A target ingredient combination having a total amount of harmful substance residues less than the intake threshold is screened out from all the alternative ingredient combinations, and all the alternative ingredients included in the target ingredient combination are determined as ingredients to be cooked.

[0027] As an optional embodiment, in the first aspect of the present invention, the electronic information of each purchased ingredient further includes information on the time the purchased ingredient was put on the shelves for sale and / or information on the time the purchased ingredient was purchased;

[0028] The step of calculating the total amount of harmful substance residue corresponding to each combination of the candidate ingredients based on the electronic information of the candidate ingredients includes:

[0029] For each candidate food, analyzing the current first residual change amount of the harmful substance in the candidate food according to the sale time information or the purchase time information;

[0030] For each of the candidate ingredients, based on the cooking requirements, estimating a second residual change in the harmful substance of the candidate ingredient during cooking;

[0031] For each of the candidate ingredients, calculating an estimated residual amount of the harmful substance in the candidate ingredient based on the residual amount of the harmful substance, the first residual change, and the second residual change;

[0032] Based on the estimated residual amount of each of the alternative ingredients, the total amount of harmful substance residue corresponding to each combination of the alternative ingredients is calculated.

[0033] As an optional embodiment, in the first aspect of the present invention, the method further comprises:

[0034] Screening out all the ingredients to be cooked from all the purchased ingredients to obtain unselected ingredients;

[0035] When the harmful substance residue of any of the unselected ingredients is greater than or equal to the preset residue standard, the unselected ingredient is determined as a non-recommended ingredient;

[0036] Based on all the non-recommended ingredients, a corresponding ingredient purchase recommendation is generated for the eater; the ingredient purchase recommendation is used to indicate that the eater is not recommended to purchase the non-recommended ingredients and / or it is recommended that the eater purchase other ingredients of the same type as the non-recommended ingredients.

[0037] A second aspect of the present invention discloses a cooking ingredient screening device based on health information, the device comprising:

[0038] An acquisition module, configured to acquire electronic information of a plurality of purchased ingredients; the electronic information of each purchased ingredient at least includes the residual amount of harmful substances in the purchased ingredient;

[0039] a determination module, configured to determine the health information of the consumer and the cooking needs of the consumer;

[0040] An analysis module, configured to analyze the consumer's intake threshold of harmful substances based on the health information;

[0041] The screening module is used to screen out at least one purchased ingredient that meets the determined cooking conditions from all the purchased ingredients according to the electronic information of all the ingredients, the cooking requirements and the intake threshold, as the ingredient to be cooked.

[0042] As an optional embodiment, in the second aspect of the present invention, each of the purchased ingredients is provided with an ingredient label corresponding to the purchased ingredient, and the ingredient label records the electronic information of the purchased ingredient and / or records the storage path corresponding to the electronic information of the ingredient;

[0043] The specific method for the acquisition module to acquire the electronic information of the multiple purchased ingredients includes:

[0044] Scan ingredient labels corresponding to a plurality of purchased ingredients to obtain electronic ingredient information of each of the purchased ingredients.

[0045] As an optional embodiment, in the second aspect of the present invention, the specific manner in which the determination module determines the health information of the consumer and the cooking needs of the consumer includes:

[0046] Collecting the consumer's health information during the current health assessment cycle; the health information includes at least one of basic information, health monitoring data, and medical history information;

[0047] Acquiring the user's cooking preferences; the cooking preferences include at least one of a cooking method preference, a cooking ingredient preference, and a taste preference;

[0048] The cooking needs of the consumer are determined based on the health information and the cooking preferences; wherein the cooking needs include at least one of restricted ingredient information, preferred ingredient information, ingredient combination requirements, nutritional requirements, required cooking methods and taste requirements.

[0049] As an optional embodiment, in the second aspect of the present invention, the specific manner in which the analysis module analyzes the consumer's intake threshold of harmful substances based on the health information includes:

[0050] Obtaining historical health information of the consumer during a historical health assessment period and the consumer's historical total intake of harmful substances during the historical health assessment period; the historical health assessment period includes at least one health assessment period before the current health assessment period; the historical health information includes first historical health information corresponding to an initial time period of the historical health assessment period and second historical health information corresponding to an end time period of the historical health assessment period;

[0051] Analyzing the health impact analysis results of the total amount of harmful substances ingested historically on the consumer based on the historical health information; the health impact analysis results are used to indicate the degree of health impact of the total amount of harmful substances ingested historically on the consumer;

[0052] Determining, based on the health impact analysis results and the health information, a threshold value of the intake of the harmful substance by the consumer during the current health assessment period;

[0053] The intake threshold includes a daily intake threshold and / or a meal intake threshold.

[0054] As an optional embodiment, in the second aspect of the present invention, the screening module screens out at least one purchased ingredient that meets the determined cooking conditions from all the purchased ingredients based on the electronic information of all the ingredients, the cooking requirements, and the intake threshold, as the ingredient to be cooked, in a specific manner including:

[0055] According to the cooking requirement, selecting at least one alternative ingredient that meets the cooking requirement from all the purchased ingredients;

[0056] Determining at least one alternative ingredient combination, and calculating the total amount of harmful substance residue corresponding to each alternative ingredient combination based on the electronic information of each alternative ingredient; each alternative ingredient combination includes at least one alternative ingredient;

[0057] A target ingredient combination having a total amount of harmful substance residues less than the intake threshold is screened out from all the alternative ingredient combinations, and all the alternative ingredients included in the target ingredient combination are determined as ingredients to be cooked.

[0058] As an optional embodiment, in the second aspect of the present invention, the electronic information of each purchased ingredient further includes information on the time when the purchased ingredient was put on the shelves for sale and / or information on the time when the purchased ingredient was purchased;

[0059] The specific method of calculating the total amount of harmful substance residues corresponding to each combination of the candidate ingredients according to the electronic information of each candidate ingredient by the screening module includes:

[0060] For each candidate food, analyzing the current first residual change amount of the harmful substance in the candidate food according to the sale time information or the purchase time information;

[0061] For each of the candidate ingredients, based on the cooking requirements, estimating a second residual change in the harmful substance of the candidate ingredient during cooking;

[0062] For each of the candidate ingredients, calculating an estimated residual amount of the harmful substance in the candidate ingredient based on the residual amount of the harmful substance, the first residual change, and the second residual change;

[0063] Based on the estimated residual amount of each of the alternative ingredients, the total amount of harmful substance residue corresponding to each combination of the alternative ingredients is calculated.

[0064] As an optional embodiment, in the second aspect of the present invention, the screening module is further configured to screen out all the ingredients to be cooked from all the purchased ingredients to obtain unselected ingredients;

[0065] The determining module is further configured to determine any of the unselected ingredients as non-recommended ingredients when the harmful substance residue in the unselected ingredients is greater than or equal to a preset residue standard;

[0066] And, the device further comprises:

[0067] A generation module is used to generate ingredient purchase recommendations corresponding to the consumer based on all the non-recommended ingredients; the ingredient purchase recommendations are used to indicate that the consumer is not recommended to purchase the non-recommended ingredients and / or that the consumer is recommended to purchase other ingredients of the same type as the non-recommended ingredients.

[0068] A third aspect of the present invention discloses another cooking ingredient screening device based on health information, the device comprising:

[0069] a memory storing executable program code;

[0070] a processor coupled to the memory;

[0071] The processor calls the executable program code stored in the memory to execute part or all of the steps of the cooking ingredient screening method based on health information disclosed in the first aspect of the present invention.

[0072] The fourth aspect of the present invention discloses a computer storage medium, which stores computer instructions. When the computer instructions are called, they are used to execute some or all steps of the cooking ingredient screening method based on health information disclosed in the first aspect of the present invention.

[0073] Compared with the prior art, the present invention has the following beneficial effects:

[0074] In the present invention, electronic information of multiple purchased ingredients is obtained; the electronic information of each purchased ingredient includes at least the residual amount of harmful substances in the purchased ingredient; the health information of the consumer and the consumer's cooking needs are determined; based on the health information, the consumer's intake threshold for harmful substances is analyzed; based on all the electronic information of the ingredients, the cooking needs and the intake threshold, at least one purchased ingredient that meets the determined cooking conditions is screened out from all the purchased ingredients as the ingredient to be cooked. It can be seen that the implementation of the present invention can, after determining the health information and cooking needs of the consumer, analyze the consumer's intake threshold of harmful substances based on the health information, and then combine the acquired electronic information of the multiple purchased ingredients, cooking needs and intake thresholds to screen out at least one ingredient to be cooked that meets the cooking conditions from all the purchased ingredients. By analyzing the health status of the consumer and the residual amount of harmful substances in the ingredients, the consumer can screen out ingredients suitable for consumption, limit the consumer's intake of excessive harmful substances in the diet, thereby improving the adaptability of the cooking ingredients to the consumer while improving the accuracy of the screening of cooking ingredients, which is conducive to improving the accuracy of personalized recommendations of ingredients to users, allowing users to enjoy a healthy diet, and thus helping to improve the user's cooking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0075] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0076] Figure 1 This is a flow chart of a method for screening cooking ingredients based on health information disclosed in an embodiment of the present invention;

[0077] Figure 2 This is a flow chart of another method for screening cooking ingredients based on health information disclosed in an embodiment of the present invention;

[0078] Figure 3 This is a schematic structural diagram of a cooking ingredient screening device based on health information disclosed in an embodiment of the present invention;

[0079] Figure 4 This is a schematic structural diagram of another cooking ingredient screening device based on health information disclosed in an embodiment of the present invention;

[0080] Figure 5 This is a structural diagram of another cooking ingredient screening device based on health information disclosed in an embodiment of the present invention. DETAILED DESCRIPTION

[0081] In order to enable those skilled in the art to better understand the solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0082] The terms "first," "second," and so on, in the description and claims of the present invention and the accompanying drawings are used to distinguish between different items, not to describe a specific order. Furthermore, the terms "including," "having," and any variations thereof, are intended to cover non-exclusive inclusions. For example, a process, method, apparatus, product, or end comprising a series of steps or elements is not limited to the listed steps or elements but may optionally include steps or elements not listed therein, or may optionally include other steps or elements inherent to such process, method, product, or end.

[0083] References herein to "embodiments" mean that a particular feature, structure, or characteristic described in connection with the embodiments may be included in at least one embodiment of the present invention. The appearance of this phrase in various places in the specification does not necessarily refer to the same embodiment, nor does it constitute a separate or alternative embodiment that is mutually exclusive of other embodiments. It is understood, both explicitly and implicitly, by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0084] The present invention discloses a method and device for screening cooking ingredients based on health information. After determining the health information and cooking needs of a consumer, the method and device can analyze the consumer's intake threshold for harmful substances based on the health information. Then, combining the acquired electronic information, cooking needs, and intake threshold of multiple purchased ingredients, the method screens out at least one ingredient to be cooked that meets the cooking conditions from all purchased ingredients. By analyzing the consumer's health status and the amount of harmful substance residues in the ingredients, the method can screen out ingredients suitable for the consumer, limiting the consumer's intake of excessive harmful substances in the diet. This method can improve the compatibility of cooking ingredients with the consumer while also improving the accuracy of screening cooking ingredients, thereby facilitating improved accuracy in personalized ingredient recommendations to users, enabling users to enjoy a healthy diet, and thereby improving the user's cooking experience. These are described in detail below.

[0085] Example 1

[0086] See also Figure 1 , Figure 1 This is a flow chart of a method for screening cooking ingredients based on health information disclosed in an embodiment of the present invention. Figure 1 The described cooking ingredient screening method based on health information can be applied to a cooking ingredient screening device based on health information, which may include one of a smart device, a smart terminal, a smart system, and a server, wherein the server is a local server or a cloud server, which is not limited in the embodiment of the present invention. Figure 1 As shown, the cooking ingredient screening method based on health information may include the following operations:

[0087] 101. Obtain electronic information of various purchased ingredients.

[0088] In an embodiment of the present invention, the electronic information of each purchased food ingredient at least includes the residual amount of harmful substances in the purchased food ingredient; optionally, the harmful substances may include one or more of harmful substances contained in fertilizers, harmful substances contained in pesticides, harmful substances contained in packaging materials and dust, and may also include other harmful substances that may be exposed to food ingredients during production, transportation, packaging, processing, sale, etc., which is not limited in the embodiment of the present invention; optionally, the electronic information of each purchased food ingredient may also include one or more combinations of food identification, production information, shelf sale time information, purchase time information, and food transportation and processing information of the purchased food ingredient, which is not limited in the embodiment of the present invention; wherein, optionally, the production information may include one or more combinations of production site information, fertilization information, pesticide spraying information, and production time information, which is not limited in the embodiment of the present invention; wherein, the food transportation and processing information is used to indicate the processing operations performed on the purchased food ingredient during production, transportation, packaging, processing, sale, etc.; optionally, the above-mentioned processing operations may include one or more of cleaning operations, pre-processing operations, and packaging operations, which is not limited in the embodiment of the present invention.

[0089] 102. Determine the consumer's health information and culinary needs.

[0090] In the embodiment of the present invention, the consumer is a person who needs to eat the cooked food.

[0091] 103. Based on health information, analyze consumers’ intake thresholds for harmful substances.

[0092] In the embodiment of the present invention, the threshold value of the consumer's intake of harmful substances can be used to represent the maximum intake of harmful substances that has no negative impact on the consumer's health or has a negative impact that is within a controllable range.

[0093] It should be noted that there is no order relationship between step 101 and any of steps 102-103, that is, step 101 can occur before or after any of steps 102-103 or simultaneously with any of steps 102-103, and the embodiment of the present invention does not limit this.

[0094] 104. Based on the electronic information of all ingredients, cooking requirements, and intake thresholds, at least one purchased ingredient that meets the determined cooking conditions is selected from all purchased ingredients as the ingredient to be cooked.

[0095] In the embodiment of the present invention, the food to be cooked is used for cooking, and the dish obtained after cooking is eaten by the eater.

[0096] It can be seen that the method described in the embodiment of the present invention can, after determining the health information and cooking needs of the consumer, analyze the consumer's intake threshold of harmful substances based on the health information, and then combine the acquired electronic information of the multiple purchased ingredients, cooking needs and intake thresholds to screen out at least one ingredient to be cooked that meets the cooking conditions from all the purchased ingredients. By analyzing the health condition of the consumer and the residual amount of harmful substances in the ingredients, it can screen out ingredients suitable for the consumer and limit the consumer's intake of excessive harmful substances in the diet. This can improve the adaptability of the cooking ingredients to the consumer while improving the accuracy of the screening of cooking ingredients, which is conducive to improving the accuracy of personalized recommendations of ingredients to users, allowing users to enjoy a healthy diet, and thus helping to improve the user's cooking experience.

[0097] In an optional embodiment, each purchased ingredient may be provided with an ingredient label corresponding to the purchased ingredient, and the ingredient label records the electronic information of the purchased ingredient and / or records the storage path corresponding to the electronic information of the ingredient;

[0098] Optionally, obtaining electronic information of multiple purchased ingredients may include the following operations:

[0099] Scan ingredient labels corresponding to multiple purchased ingredients to obtain electronic ingredient information for each purchased ingredient.

[0100] Among them, optionally, the food label corresponding to the purchased food may include at least one of an electronic tag, a QR code and a barcode, and may also include other labels that can record and / or read electronic information, which is not limited in the embodiment of the present invention; further optionally, the food label can be attached to the food packaging of the purchased food, which is not limited in the embodiment of the present invention.

[0101] Optionally, for each purchased ingredient, after scanning the ingredient label corresponding to the purchased ingredient, the electronic information of the ingredient corresponding to the purchased ingredient can be directly displayed on the scanning device or the display device corresponding to the scanning device, or the display page corresponding to the storage path can be jumped to and the electronic information of the ingredient corresponding to the purchased ingredient can be displayed on the display page. This embodiment of the present invention is not limited to this.

[0102] It can be seen that this optional embodiment can improve the convenience of recording electronic information of ingredients by using ingredient labels to record the electronic information of purchased ingredients and / or the corresponding storage path. In addition, electronic information of ingredients recorded on ingredient labels is not easily subject to malicious tampering, thereby improving the reliability of the recorded information. In addition, electronic information of ingredients can be obtained by scanning ingredient labels, which is beneficial to improving the convenience and efficiency of obtaining electronic information of ingredients, thereby improving the efficiency of subsequent ingredient screening.

[0103] In another optional embodiment, determining the consumer's health information and the consumer's cooking needs may include the following operations:

[0104] Collect the consumer's health information during the current health assessment cycle; health information includes at least one of basic information, health monitoring data, and medical history information;

[0105] Obtaining the consumer's cooking preference; the cooking preference includes at least one of a cooking method preference, a cooking ingredient preference, and a taste preference;

[0106] The consumer's cooking needs are determined based on health information and cooking preferences; wherein the cooking needs include at least one of restricted ingredient information, preferred ingredient information, ingredient combination requirements, nutritional requirements, required cooking methods and taste requirements.

[0107] Among them, optionally, the basic information may include at least one of gender, age, height, weight, and BMI index (Body Mass Index), which is not limited in the embodiment of the present invention; the health monitoring data may include at least one of blood pressure data, blood sugar data, blood lipid data, heart rate data, respiratory data, and body temperature data, which is not limited in the embodiment of the present invention; the medical record information may include disease records and / or treatment records, which is not limited in the embodiment of the present invention.

[0108] Among them, the restricted ingredient information includes at least one ingredient that the consumer should reduce the frequency of consumption or not consume; the preferred ingredient information includes at least one ingredient that the consumer prefers to consume; and the nutritional requirements include multiple nutrients and the required intake of each nutrient.

[0109] It can be seen that this optional embodiment can determine the consumer's cooking needs after collecting the consumer's health information in the current health assessment cycle and obtaining the consumer's cooking preferences, combining the health information and cooking preferences, and can improve the accuracy of obtaining health information and determining cooking needs, thereby facilitating the subsequent analysis of the consumer's corresponding intake threshold of harmful substances based on accurate health information, and facilitating the subsequent screening of ingredients that better meet the consumer's cooking needs, thereby improving the adaptability of the screened cooking ingredients to the consumer's health condition and cooking needs.

[0110] In this optional embodiment, optionally, analyzing the consumer's intake threshold of harmful substances based on health information may include the following operations:

[0111] Obtaining historical health information of the consumer during a historical health assessment period and the consumer's historical total intake of harmful substances during the historical health assessment period; the historical health assessment period includes at least one health assessment period before the current health assessment period; the historical health information includes first historical health information corresponding to an initial period of the historical health assessment period and second historical health information corresponding to an end period of the historical health assessment period;

[0112] Based on historical health information, analyze the health impact analysis results of the total amount of harmful substances ingested historically on the consumer; the health impact analysis results are used to indicate the degree of health impact of the total amount of harmful substances ingested historically on the consumer;

[0113] Determine the intake threshold of harmful substances for consumers in the current health assessment cycle based on the health impact analysis results and health information;

[0114] The intake threshold includes a daily intake threshold and / or a meal intake threshold.

[0115] Among them, for example, the duration of each health assessment cycle can be one of three days, one week, one month, one quarter, one year, or other cycle lengths, which is not limited in the embodiments of the present invention; for example, the initial period can be the first day of each health assessment cycle, and the final period can be the last day of each health assessment cycle, which is not limited in the embodiments of the present invention.

[0116] Among them, the health impact analysis results may include a health impact coefficient. The larger the value of the health impact coefficient, the higher the negative impact of the total amount of harmful substances consumed in history on the health of the consumer during the historical health assessment health cycle, that is, the more likely it is to endanger the health of the consumer.

[0117] Among them, optionally, the intake threshold may include daily intake thresholds and / or per-meal intake thresholds corresponding to multiple harmful substances; further optionally, the per-meal intake thresholds corresponding to three meals a day may not be equal, and the per-meal intake threshold may be determined based on the health impact analysis results and health information, combined with the food intake of the consumer per meal, and the embodiments of the present invention do not limit this.

[0118] Optionally, based on historical health information, analyzing the health impact of the total amount of harmful substances ingested historically on the consumer may include the following operations:

[0119] The first historical health information and the second historical health information are compared to obtain a first comparison result; based on the first comparison result and the historical total intake, a health impact coefficient of the harmful substance of the historical total intake on the consumer is determined. This can improve the accuracy of determining the health impact coefficient by comparing the health information of the consumer before and after the intake of the harmful substance during the period.

[0120] It can be seen that this optional embodiment can also obtain the consumer's historical health information and the corresponding historical total intake during the historical health assessment period, and then analyze the health impact analysis results of harmful substances on the consumer based on the historical health information and the historical total intake. Then, combined with the health impact analysis results and health information, the consumer's intake threshold of harmful substances in the current health assessment period is determined, which can improve the analysis accuracy of the correlation between the consumer's past health conditions and the consumer's past intake of harmful substances, thereby improving the accuracy of the determination of the health impact analysis results, and then helping to improve the accuracy of the determination of the consumer's harmful substance intake threshold, so as to help limit the consumer's intake of excessive harmful substances.

[0121] Example 2

[0122] See also Figure 2 , Figure 2 This is a flow chart of a method for screening cooking ingredients based on health information disclosed in an embodiment of the present invention. Figure 2 The described cooking ingredient screening method based on health information can be applied to a cooking ingredient screening device based on health information, which may include one of a smart device, a smart terminal, a smart system, and a server, wherein the server is a local server or a cloud server, which is not limited in the embodiment of the present invention. Figure 2 As shown, the cooking ingredient screening method based on health information may include the following operations:

[0123] 201. Obtain electronic information of a plurality of purchased ingredients.

[0124] In the embodiment of the present invention, the electronic information of each purchased food at least includes the residual amount of harmful substances in the purchased food.

[0125] 202. Determine the consumer's health information and the consumer's culinary needs.

[0126] In an embodiment of the present invention, the cooking requirements of the consumer may include at least one of restricted ingredient information, preferred ingredient information, ingredient combination requirements, nutritional requirements, required cooking methods and taste requirements, which are not limited in the embodiment of the present invention.

[0127] 203. Based on health information, analyze consumers’ intake thresholds for harmful substances.

[0128] It should be noted that there is no order relationship between step 201 and any of steps 202-203, that is, step 201 can occur before or after any of steps 202-203 or simultaneously with any of steps 202-203, and the embodiment of the present invention does not limit this.

[0129] 204. Based on cooking needs, select at least one alternative ingredient that meets the cooking needs from all purchased ingredients.

[0130] In an embodiment of the present invention, optionally, the cooking requirements may include any ingredient not included in the restricted ingredient information, any ingredient included in the preferred ingredient information, satisfying the ingredient matching requirements, satisfying the nutritional requirements, and being able to be cooked using the required cooking method and the resulting dish being able to satisfy the taste requirements, and the embodiment of the present invention does not limit this.

[0131] 205. Determine at least one alternative ingredient combination.

[0132] In an embodiment of the present invention, each alternative ingredient combination includes at least one alternative ingredient; optionally, at least one alternative ingredient combination can be determined according to cooking requirements, or at least one alternative ingredient combination can be randomly determined from all alternative ingredients, which is not limited in the embodiment of the present invention.

[0133] 206. Based on the electronic information of each alternative ingredient, calculate the total amount of harmful substance residues corresponding to each alternative ingredient combination.

[0134] 207. Filter out a target ingredient combination whose total amount of harmful substance residues is less than an intake threshold from all candidate ingredient combinations, and determine all candidate ingredients included in the target ingredient combination as ingredients to be cooked.

[0135] In the embodiment of the present invention, for other detailed descriptions of steps 201 to 203, please refer to the detailed description of steps 101 to 103 in the first embodiment, which will not be repeated in the embodiment of the present invention.

[0136] It can be seen that the method described in the embodiment of the present invention can, after determining the health information and cooking needs of the consumer, analyze the consumer's intake threshold of harmful substances based on the health information, and then combine the acquired electronic information of the multiple purchased ingredients, cooking needs and intake thresholds to screen out at least one ingredient to be cooked that meets the cooking conditions from all the purchased ingredients. By analyzing the health condition of the consumer and the residual amount of harmful substances in the ingredients, it can screen out ingredients suitable for the consumer and limit the consumer's intake of excessive harmful substances in the diet. This can improve the adaptability of the cooking ingredients to the consumer while improving the accuracy of the screening of cooking ingredients, which is conducive to improving the accuracy of personalized recommendations of ingredients to users, allowing users to enjoy a healthy diet, and thus helping to improve the user's cooking experience. In addition, it is also possible to first screen out at least one alternative ingredient that meets the cooking needs from all purchased ingredients, and then after determining at least one alternative ingredient combination, calculate the total amount of harmful substance residues of each alternative ingredient combination based on the electronic information of the ingredients, and then screen out the target ingredient combination with a total amount of harmful substance residues less than the intake threshold from all alternative ingredient combinations, so as to determine the alternative ingredients corresponding to the target ingredient combination as the ingredients to be cooked. The screening accuracy of the alternative ingredients can be improved based on cooking needs, so as to screen out the target ingredient combination as the ingredient to be cooked by analyzing whether the total amount of harmful substance residues of the alternative ingredient combination is less than the intake threshold, which can improve the screening accuracy of the target ingredient combination, and then improve the screening accuracy of the ingredients to be cooked, and is conducive to improving the adaptability of the screened ingredients to be cooked to cooking needs while effectively limiting the consumer's intake of excessive harmful substances in the diet.

[0137] In an optional embodiment, the electronic information of each purchased ingredient further includes information on the time when the purchased ingredient was put on the shelves for sale and / or information on the time when the purchased ingredient was purchased;

[0138] Optionally, based on the electronic information of each candidate ingredient, calculating the total amount of harmful substance residues corresponding to each candidate ingredient combination may include the following operations:

[0139] For each candidate ingredient, analyzing the current first residual change of harmful substances in the candidate ingredient based on the shelf sale time information or purchase time information;

[0140] For each candidate ingredient, based on cooking requirements, estimate the second residual change of harmful substances in the candidate ingredient during cooking;

[0141] For each candidate food, calculate the estimated residual amount of the harmful substance in the candidate food based on the residual amount of the harmful substance, the first residual change amount, and the second residual change amount;

[0142] Based on the estimated residual amount of each alternative ingredient, calculate the total amount of harmful substance residues corresponding to each alternative ingredient combination.

[0143] Optionally, for each candidate food, the current first residual change of harmful substances in the candidate food is analyzed based on the time information of the food being put on the shelves or the time information of the food being purchased, which may be specifically:

[0144] Calculating the time difference between the reference time information and the current time information; the reference time information may include the time information of the sale or the time information of the purchase;

[0145] Obtaining storage conditions for the candidate ingredients; wherein the storage conditions may include at least one of storage temperature, storage humidity, and storage light conditions;

[0146] According to the time difference and storage conditions, the first residual change of the candidate food with respect to the harmful substance is estimated.

[0147] Optionally, for each candidate ingredient, according to cooking requirements, the second residual change amount of harmful substances in the candidate ingredient during cooking is estimated as follows:

[0148] Estimate cooking parameters corresponding to the cooking requirements based on the cooking requirements; wherein the cooking parameters may include one or more of cooking temperature changes, cooking time, and cooking methods;

[0149] A second residual change in the harmful substance remaining in the candidate food during cooking is estimated based on the cooking parameters.

[0150] It can be seen that this optional embodiment can analyze the current first residual change amount of harmful substances in each alternative ingredient according to the shelf sales time information or purchase time information, and can estimate the second residual change amount of harmful substances in the alternative ingredient during cooking according to cooking requirements, and then calculate the estimated residual amount of harmful substances in the alternative ingredient by combining the residual amount of harmful substances, the first residual change amount and the second residual change amount, thereby calculating the total amount of harmful substance residues corresponding to each alternative ingredient combination. By analyzing the harmful substance changes in harmful substances during the storage process and the cooking process, the estimated residual amount of harmful substances can be calculated more accurately, thereby improving the accuracy of the total amount of harmful substance residues in the alternative ingredient combination, which is beneficial to improving the screening accuracy of the target ingredient combination, and thus is beneficial to improving the screening accuracy of the ingredients to be cooked.

[0151] In this optional embodiment, optionally, for each candidate ingredient, the method may further include the following operations:

[0152] Determine whether the harmful substance residue of the candidate food is greater than or equal to the harmful substance residue threshold corresponding to the candidate food;

[0153] When it is determined that the amount of harmful substance residue in the candidate food is greater than or equal to the harmful substance residue threshold corresponding to the candidate food, determining a cleaning operation applicable to the candidate food;

[0154] Estimating the change in the third residue of hazardous substances caused by the cleaning operation;

[0155] Furthermore, for each candidate food, calculating the estimated residual amount of the harmful substance in the candidate food according to the residual amount of the harmful substance, the first residual change amount, and the second residual change amount may include the following operations:

[0156] The estimated residual amount of the harmful substance in the alternative food is calculated based on the residual amount of the harmful substance, the first residual change amount, the second residual change amount and the third residual change amount.

[0157] It can be seen that this optional embodiment can also analyze the third residual change of the harmful substance caused by the cleaning operation when the residual amount of harmful substances in the alternative ingredients is too high, and further determine the estimated residual amount of the alternative ingredients in combination with the third residual change amount, which can further improve the calculation accuracy of the estimated residual amount of harmful substances in the ingredients, thereby helping to further improve the accuracy of the total amount of harmful substance residues in the alternative ingredient combination.

[0158] In another optional embodiment, the method may further include the following operations:

[0159] Filter out all ingredients to be cooked from all purchased ingredients to obtain unselected ingredients;

[0160] When the harmful substance residue of any unselected food is greater than or equal to the preset residue standard, the unselected food is determined as a non-recommended food;

[0161] Based on all non-recommended ingredients, corresponding ingredient purchase recommendations are generated for the consumer; ingredient purchase recommendations are used to indicate that the consumer is not recommended to purchase the non-recommended ingredients and / or that the consumer is recommended to purchase other ingredients of the same type as the non-recommended ingredients.

[0162] Among them, optionally, the other ingredients recommended to consumers to purchase that are of the same type as the ingredients not recommended for purchase can specifically be: other safe ingredients supplied by other manufacturers or other channels and that are of the same type as the ingredients not recommended for purchase, wherein the residual amount of harmful substances in the safe ingredients is less than the preset residual amount standard, which is not limited in the embodiment of the present invention.

[0163] It can be seen that this optional embodiment can filter out all ingredients to be cooked from all purchased ingredients to obtain unselected ingredients. If the residual amount of harmful substances in any unselected ingredient exceeds the standard, the unselected ingredient will be determined as a non-recommended ingredient, and based on all non-recommended ingredients, corresponding ingredient purchase recommendations for the consumer are generated, so that the consumer is not recommended to purchase non-recommended ingredients and / or the consumer is recommended to purchase other ingredients of the same type as the non-recommended ingredients. This can reduce the possibility of the consumer purchasing the non-recommended ingredient again, further limit the consumer's intake of excessive harmful substances in the diet, and increase the possibility of the consumer choosing more harmless and healthy ingredients.

[0164] Example 3

[0165] See also Figure 3 , Figure 3 This is a schematic diagram of the structure of a cooking ingredient screening device based on health information disclosed in an embodiment of the present invention. Figure 3 The cooking ingredient screening device based on health information described may include one of a smart device, a smart terminal, a smart system and a server, wherein the server is a local server or a cloud server, which is not limited in the embodiment of the present invention. Figure 3 As shown, the cooking ingredient screening device based on health information may include:

[0166] The acquisition module 301 is used to acquire electronic information of a plurality of purchased ingredients; the electronic information of each purchased ingredient at least includes the residual amount of harmful substances in the purchased ingredient;

[0167] A determination module 302 is used to determine the health information of the consumer and the cooking needs of the consumer;

[0168] An analysis module 303 is used to analyze the consumer's intake threshold of harmful substances based on the health information;

[0169] The screening module 304 is used to screen out at least one purchased ingredient that meets the determined cooking conditions from all purchased ingredients according to the electronic information of all ingredients, cooking requirements and intake thresholds, as the ingredient to be cooked.

[0170] It can be seen that the device described in the embodiment of the present invention can, after determining the health information and cooking needs of the consumer, analyze the consumer's intake threshold of harmful substances based on the health information, and then combine the acquired electronic information of the multiple purchased ingredients, cooking needs and intake thresholds to screen out at least one ingredient to be cooked that meets the cooking conditions from all the purchased ingredients. By analyzing the health condition of the consumer and the residual amount of harmful substances in the ingredients, it can screen out ingredients suitable for the consumer and limit the consumer's intake of excessive harmful substances in the diet. This can improve the adaptability of the cooking ingredients to the consumer while improving the accuracy of the screening of cooking ingredients, which is conducive to improving the accuracy of personalized recommendations of ingredients to users, allowing users to enjoy a healthy diet, and thus helping to improve the user's cooking experience.

[0171] In an optional embodiment, each purchased ingredient is provided with an ingredient label corresponding to the purchased ingredient, and the ingredient label records the electronic information of the purchased ingredient and / or records the storage path corresponding to the electronic information of the ingredient;

[0172] The specific method for the acquisition module 301 to acquire the electronic information of the multiple purchased ingredients may include:

[0173] Scan ingredient labels corresponding to multiple purchased ingredients to obtain electronic ingredient information for each purchased ingredient.

[0174] It can be seen that the device described in the implementation of this optional embodiment can record the electronic information of purchased ingredients and / or the corresponding storage path by using ingredient labels, which can improve the convenience of recording the electronic information of ingredients. The electronic information of ingredients recorded by ingredient labels is not easily subject to malicious tampering, thereby improving the reliability of the recorded information. In addition, obtaining the electronic information of ingredients by scanning ingredient labels is conducive to improving the convenience and efficiency of obtaining the electronic information of ingredients, thereby helping to improve the efficiency of subsequent ingredient screening.

[0175] In another optional embodiment, the specific manner in which the determination module 302 determines the health information of the consumer and the consumer's cooking needs may include:

[0176] Collect the consumer's health information during the current health assessment cycle; health information includes at least one of basic information, health monitoring data, and medical history information;

[0177] Obtaining the consumer's cooking preference; the cooking preference includes at least one of a cooking method preference, a cooking ingredient preference, and a taste preference;

[0178] The consumer's cooking needs are determined based on health information and cooking preferences; wherein the cooking needs include at least one of restricted ingredient information, preferred ingredient information, ingredient combination requirements, nutritional requirements, required cooking methods and taste requirements.

[0179] It can be seen that the device described in the implementation of this optional embodiment can, after collecting the health information of the consumer in the current health assessment cycle and obtaining the consumer's cooking preferences, combine the health information and cooking preferences to determine the consumer's cooking needs, which can improve the accuracy of obtaining health information and the accuracy of determining cooking needs, thereby facilitating the subsequent analysis of the consumer's corresponding intake threshold of harmful substances based on accurate health information, and facilitating the subsequent screening of ingredients that better meet the consumer's cooking needs, thereby improving the adaptability of the screened cooking ingredients to the consumer's health condition and cooking needs.

[0180] In this optional embodiment, the specific manner in which the analysis module 303 analyzes the consumer's intake threshold of harmful substances based on the health information may include:

[0181] Obtaining historical health information of the consumer during a historical health assessment period and the consumer's historical total intake of harmful substances during the historical health assessment period; the historical health assessment period includes at least one health assessment period before the current health assessment period; the historical health information includes first historical health information corresponding to an initial period of the historical health assessment period and second historical health information corresponding to an end period of the historical health assessment period;

[0182] Based on historical health information, analyze the health impact analysis results of the total amount of harmful substances ingested historically on the consumer; the health impact analysis results are used to indicate the degree of health impact of the total amount of harmful substances ingested historically on the consumer;

[0183] Determine the intake threshold of harmful substances for consumers in the current health assessment cycle based on the health impact analysis results and health information;

[0184] The intake threshold includes a daily intake threshold and / or a meal intake threshold.

[0185] It can be seen that the device described in the implementation of this optional embodiment can also obtain the historical health information of the consumer in the historical health assessment period and the corresponding historical total intake, and then analyze the health impact analysis results of harmful substances on the consumer based on the historical health information and the historical total intake. Then, combined with the health impact analysis results and health information, the consumer's intake threshold of harmful substances in the current health assessment period is determined, which can improve the analysis accuracy of the correlation between the consumer's past health conditions and the consumer's past intake of harmful substances, thereby improving the accuracy of the determination of the health impact analysis results, and then helping to improve the accuracy of the determination of the consumer's harmful substance intake threshold, so as to help limit the consumer's intake of excessive harmful substances.

[0186] In another optional embodiment, the screening module 304 screens at least one purchased ingredient that meets the determined cooking conditions from all purchased ingredients based on all electronic information of the ingredients, cooking requirements, and intake thresholds. Specific methods for selecting the ingredients to be cooked may include:

[0187] According to cooking needs, select at least one alternative ingredient that meets the cooking needs from all purchased ingredients;

[0188] Determine at least one alternative ingredient combination, and calculate the total amount of harmful substance residue corresponding to each alternative ingredient combination based on the electronic information of each alternative ingredient; each alternative ingredient combination includes at least one alternative ingredient;

[0189] A target ingredient combination having a total amount of harmful substance residues less than an intake threshold is screened out from all alternative ingredient combinations, and all alternative ingredients included in the target ingredient combination are determined as ingredients to be cooked.

[0190] It can be seen that the device described in the implementation of this optional embodiment can first screen out at least one alternative ingredient that meets the cooking needs from all purchased ingredients, and then after determining at least one alternative ingredient combination, calculate the total amount of harmful substance residues of each alternative ingredient combination based on the electronic information of the ingredients, and then screen out the target ingredient combination with a total amount of harmful substance residues less than the intake threshold from all alternative ingredient combinations, so as to determine the alternative ingredients corresponding to the target ingredient combination as the ingredients to be cooked. The screening accuracy of the alternative ingredients can be improved based on cooking needs, so as to screen out the target ingredient combination as the ingredients to be cooked by analyzing whether the total amount of harmful substance residues of the alternative ingredient combination is less than the intake threshold, which can improve the screening accuracy of the target ingredient combination, and then improve the screening accuracy of the ingredients to be cooked, and is conducive to improving the adaptability of the screened ingredients to be cooked to cooking needs while effectively limiting the consumer's intake of excessive harmful substances in the diet.

[0191] In this optional embodiment, the electronic information of each purchased ingredient may further include information on the time the purchased ingredient was put on the shelves for sale and / or information on the time the purchased ingredient was purchased;

[0192] The specific method of the screening module 304 calculating the total amount of harmful substance residue corresponding to each candidate food combination based on the electronic information of each candidate food may include:

[0193] For each candidate ingredient, analyzing the current first residual change of harmful substances in the candidate ingredient based on the shelf sale time information or purchase time information;

[0194] For each candidate ingredient, based on cooking requirements, estimate the second residual change of harmful substances in the candidate ingredient during cooking;

[0195] For each candidate food, calculate the estimated residual amount of the harmful substance in the candidate food based on the residual amount of the harmful substance, the first residual change amount, and the second residual change amount;

[0196] Based on the estimated residual amount of each alternative ingredient, calculate the total amount of harmful substance residues corresponding to each alternative ingredient combination.

[0197] It can be seen that the device described in the implementation of this optional embodiment can also analyze the current first residual change amount of harmful substances in the alternative ingredients for each alternative ingredient based on the sales time information or purchase time information, and can estimate the second residual change amount of harmful substances in the alternative ingredients during cooking based on cooking requirements, and then calculate the estimated residual amount of harmful substances in the alternative ingredients by combining the residual amount of harmful substances, the first residual change amount and the second residual change amount, thereby calculating the total amount of harmful substance residues corresponding to each alternative ingredient combination. By analyzing the harmful substance changes in harmful substances during the storage process and the cooking process, the estimated residual amount of harmful substances can be calculated more accurately, thereby improving the accuracy of the total amount of harmful substance residues in the alternative ingredient combination, which is beneficial to improving the screening accuracy of the target ingredient combination, and thus is beneficial to improving the screening accuracy of the ingredients to be cooked.

[0198] In another optional embodiment, the screening module 304 is further configured to screen out all ingredients to be cooked from all purchased ingredients to obtain unselected ingredients;

[0199] The determination module 302 is further configured to determine any unselected food as a non-recommended food when the harmful substance residue in the food is greater than or equal to a preset residue standard;

[0200] As well as Figure 4 As shown, the device may also include:

[0201] The generation module 305 is used to generate ingredient purchase recommendations corresponding to the consumer based on all non-recommended ingredients; the ingredient purchase recommendations are used to indicate that the consumer is not recommended to purchase non-recommended ingredients and / or that the consumer is recommended to purchase other ingredients of the same type as the non-recommended ingredients.

[0202] It can be seen that the device described in the implementation of this optional embodiment can screen out all ingredients to be cooked from all purchased ingredients to obtain unselected ingredients. If the residual amount of harmful substances in any unselected ingredient exceeds the standard, the unselected ingredient will be determined as a non-recommended ingredient, and based on all non-recommended ingredients, corresponding ingredient purchase recommendations for the consumer are generated, so that the consumer is not recommended to purchase non-recommended ingredients and / or the consumer is recommended to purchase other ingredients of the same type as the non-recommended ingredients. This can reduce the possibility of the consumer purchasing the non-recommended ingredient again, further limit the consumer's intake of excessive harmful substances in the diet, and increase the possibility of the consumer choosing more harmless and healthy ingredients.

[0203] Example 4

[0204] See also Figure 5 , Figure 5 This is a structural diagram of another cooking ingredient screening device based on health information disclosed in an embodiment of the present invention. Figure 5 As shown, the cooking ingredient screening device based on health information may include:

[0205] A memory 401 storing executable program code;

[0206] a processor 402 coupled to the memory 401;

[0207] The processor 402 calls the executable program code stored in the memory 401 to execute part or all of the steps in the cooking ingredient screening method based on health information described in the first embodiment of the present invention or the second embodiment of the present invention.

[0208] Example 5

[0209] An embodiment of the present invention discloses a computer storage medium, which stores computer instructions. When the computer instructions are called, they are used to execute some or all steps of the cooking ingredient screening method based on health information described in Example 1 or Example 2 of the present invention.

[0210] Example 6

[0211] An embodiment of the present invention discloses a computer program product, which includes a non-transitory computer-readable storage medium storing a computer program, and the computer program is operable to enable a computer to execute some or all of the steps in the cooking ingredient screening method based on health information described in Example 1 or Example 2.

[0212] The device embodiments described above are merely illustrative, wherein the modules described as separate components may or may not be physically separate, and the components shown as modules may or may not be physical modules, i.e., they may be located in one place or distributed across multiple network modules. Some or all of the modules may be selected based on actual needs to achieve the objectives of the present embodiment. Those skilled in the art can understand and implement the present invention without inventive effort.

[0213] Through the detailed description of the above embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus the necessary general hardware platform, or of course, by means of hardware. Based on this understanding, the above technical solution, in essence, or the portion that contributes to the prior art, can be embodied in the form of a software product, which can be stored in a computer-readable storage medium, including a read-only memory (ROM), a random access memory (RAM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), a one-time programmable read-only memory (OTPROM), an electronically erasable programmable read-only memory (EEPROM), a compact disc read-only memory (CD-ROM) or other optical disc storage, magnetic disk storage, magnetic tape storage, or any other computer-readable medium capable of carrying or storing data.

[0214] Finally, it should be noted that the cooking ingredient screening method and device based on health information disclosed in the embodiments of the present invention are only preferred embodiments of the present invention, and are only used to illustrate the technical solutions of the present invention, rather than to limit them. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments can still be modified, or some of the technical features therein can be replaced by equivalents. 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 various embodiments of the present invention.

Claims

1. A cooking ingredient screening method based on health information, characterized in that: The method comprises: Obtaining electronic information of a plurality of purchased ingredients; wherein the electronic information of each purchased ingredient at least includes the amount of harmful substance residue in the purchased ingredient; determining health information of a consumer and culinary needs of said consumer; Analyzing the consumer's intake threshold of harmful substances based on the health information; According to all the electronic information of the ingredients, the cooking requirements and the intake threshold, at least one purchased ingredient that meets the determined cooking conditions is screened out from all the purchased ingredients as the ingredient to be cooked.

2. The cooking ingredient screening method based on health information according to claim 1, characterized in that: Each of the purchased ingredients is provided with an ingredient label corresponding to the purchased ingredient, and the ingredient label records the electronic information of the purchased ingredient and / or records the storage path corresponding to the electronic information of the ingredient; The step of obtaining electronic information of a plurality of purchased ingredients includes: Scan ingredient labels corresponding to a plurality of purchased ingredients to obtain electronic ingredient information of each of the purchased ingredients.

3. The cooking ingredient screening method based on health information according to claim 1, characterized in that: The determining of the health information of the consumer and the cooking needs of the consumer includes: Collecting the consumer's health information during the current health assessment cycle; the health information includes at least one of basic information, health monitoring data, and medical history information; Acquiring the user's cooking preferences; the cooking preferences include at least one of a cooking method preference, a cooking ingredient preference, and a taste preference; The cooking needs of the consumer are determined based on the health information and the cooking preferences; wherein the cooking needs include at least one of restricted ingredient information, preferred ingredient information, ingredient combination requirements, nutritional requirements, required cooking methods and taste requirements.

4. The cooking ingredient screening method based on health information according to claim 3, characterized in that: Analyzing the consumer's intake threshold of harmful substances based on the health information includes: Obtaining historical health information of the consumer during a historical health assessment period and the consumer's historical total intake of harmful substances during the historical health assessment period; the historical health assessment period includes at least one health assessment period before the current health assessment period; the historical health information includes first historical health information corresponding to an initial time period of the historical health assessment period and second historical health information corresponding to an end time period of the historical health assessment period; Analyzing the health impact analysis results of the total amount of harmful substances ingested historically on the consumer based on the historical health information; the health impact analysis results are used to indicate the degree of health impact of the total amount of harmful substances ingested historically on the consumer; Determining, based on the health impact analysis results and the health information, a threshold value of the intake of the harmful substance by the consumer during the current health assessment period; The intake threshold includes a daily intake threshold and / or a meal intake threshold.

5. The cooking ingredient screening method based on health information according to any one of claims 1 to 4, characterized in that: The step of selecting at least one purchased ingredient that meets the determined cooking condition from all the purchased ingredients based on the electronic information of all the ingredients, the cooking requirements, and the intake threshold as the ingredient to be cooked includes: According to the cooking requirement, selecting at least one alternative ingredient that meets the cooking requirement from all the purchased ingredients; Determining at least one alternative ingredient combination, and calculating the total amount of harmful substance residue corresponding to each alternative ingredient combination based on the electronic information of each alternative ingredient; each alternative ingredient combination includes at least one alternative ingredient; A target ingredient combination having a total amount of harmful substance residues less than the intake threshold is screened out from all the alternative ingredient combinations, and all the alternative ingredients included in the target ingredient combination are determined as ingredients to be cooked.

6. The cooking ingredient screening method based on health information according to claim 5, characterized in that: The electronic information of each purchased ingredient further includes information on the time the purchased ingredient was put on the shelves for sale and / or information on the time the purchased ingredient was purchased; The step of calculating the total amount of harmful substance residues corresponding to each combination of the candidate ingredients based on the electronic information of each candidate ingredient includes: For each candidate food, analyzing the current first residual change amount of the harmful substance in the candidate food according to the sale time information or the purchase time information; For each of the candidate ingredients, based on the cooking requirements, estimating a second residual change in the harmful substance of the candidate ingredient during cooking; For each of the candidate ingredients, calculating an estimated residual amount of the harmful substance in the candidate ingredient based on the residual amount of the harmful substance, the first residual change, and the second residual change; Based on the estimated residual amount of each of the alternative ingredients, the total amount of harmful substance residue corresponding to each combination of the alternative ingredients is calculated.

7. The cooking ingredient screening method based on health information according to any one of claims 1, 2, 3, 4 and 6, characterized in that: The method further comprises: Screening out all the ingredients to be cooked from all the purchased ingredients to obtain unselected ingredients; When the harmful substance residue of any of the unselected ingredients is greater than or equal to the preset residue standard, the unselected ingredient is determined as a non-recommended ingredient; Based on all the non-recommended ingredients, a corresponding ingredient purchase recommendation is generated for the eater; the ingredient purchase recommendation is used to indicate that the eater is not recommended to purchase the non-recommended ingredients and / or it is recommended that the eater purchase other ingredients of the same type as the non-recommended ingredients.

8. A cooking ingredient screening device based on health information, characterized in that: The device comprises: An acquisition module, configured to acquire electronic information of a plurality of purchased ingredients; the electronic information of each purchased ingredient at least includes the residual amount of harmful substances in the purchased ingredient; a determination module, configured to determine the health information of the consumer and the cooking needs of the consumer; An analysis module, configured to analyze the consumer's intake threshold of harmful substances based on the health information; The screening module is used to screen out at least one purchased ingredient that meets the determined cooking conditions from all the purchased ingredients according to the electronic information of all the ingredients, the cooking requirements and the intake threshold, as the ingredient to be cooked.

9. A cooking ingredient screening device based on health information, characterized in that: The device comprises: a memory storing executable program code; a processor coupled to the memory; The processor calls the executable program code stored in the memory to execute the cooking ingredient screening method based on health information as described in any one of claims 1-7.

10. A computer storage medium, characterized in that The computer storage medium stores computer instructions, which, when called, are used to execute the cooking ingredient screening method based on health information as described in any one of claims 1 to 7.

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