Gastrointestinal function recovery assisting device and method, electronic equipment and storage medium

Abstract

The invention provides a gastrointestinal function recovery assisting device and method, electronic equipment and a storage medium. The device comprises a vision module, an olfaction module, an interaction module, a scoring module and a feedback module. The visual module obtains visual fixation point data, and the visual fixation point data is collected after food material information is displayed for a user; the smell module is used for acquiring aroma concentration data, and the aroma concentration data is acquired after aroma is emitted to a user; the interaction module is used for acquiring handle action track data of a user in response to food material information and fragrance; the scoring module determines an immersion score based on the visual fixation point data, the aroma concentration data and the handle action trajectory data; the feedback module adjusts parameters of the gastrointestinal function recovery assist device based on the immersion score. According to the device, multi-sensory stimulation is realized through a virtual reality technology, postoperative intestinal function recovery is promoted through a nerve-endocrine-immune axis, and prognosis of a patient is improved.

Description

Technical Field

[0001] This invention relates to the field of virtual reality technology, and in particular to a gastrointestinal function recovery aid device, method, electronic device, and storage medium. Background Technology

[0002] After gastrointestinal surgery, patients often face problems such as delayed recovery of intestinal function (e.g., intestinal obstruction, paralytic ileus), malnutrition (due to postoperative fasting), and delayed wound healing due to impaired intestinal function, wound pain, dizziness, and nausea. These issues prolong hospital stay and increase the risk of complications.

[0003] Although early enteral nutrition (EEN) is widely used as a routine postoperative care, it cannot satisfy patients' multi-sensory preferences for food color, aroma, and taste, and has a high rate of intolerance, which may lead to enteral nutrition failure and hinder recovery. Summary of the Invention

[0004] This invention provides a gastrointestinal function recovery aid device, method, electronic device, and storage medium to address the shortcomings of existing technologies where early enteral nutrition cannot meet patients' multi-sensory preferences for food color, aroma, and taste, and the high incidence of intolerance may lead to enteral nutrition failure and hinder recovery.

[0005] This invention provides an auxiliary device for restoring gastrointestinal function, including a visual module, an olfactory module, an interaction module, a scoring module, and a feedback module; The vision module is used to acquire visual fixation point data, which is collected after the food information is displayed to the user. The olfactory module is used to acquire aroma concentration data, which is collected after the aroma is emitted to the user; The interaction module is used to acquire the handle movement trajectory data of the user in response to the food information and the aroma; The scoring module is used to determine the immersion score based on the visual gaze point data, the aroma concentration data, and the handle motion trajectory data; The feedback module is used to adjust the parameters of the gastrointestinal function recovery assistive device based on the immersion score.

[0006] According to the present invention, a gastrointestinal function recovery assistive device is provided, wherein determining an immersion score based on the visual fixation point data, the aroma concentration data, and the handle motion trajectory data includes: The visual fixation point data, the aroma concentration data, and the handle motion trajectory data are input into a long short-term memory network to obtain the immersion score output by the long short-term memory network.

[0007] A gastrointestinal function recovery assistive device according to the present invention further includes an auditory module; The auditory module is used to play the food sound effects corresponding to the food information for the user; The food sound effects are obtained from the food sound effect library; the sound sources in the food sound effect library are obtained by performing a fast Fourier transform on the original chewing sound of the food.

[0008] A gastrointestinal function recovery aid device according to the present invention further includes a taste module; The taste module uses a flexible electrode array patch that is attached to both sides of the user's tongue. The flexible electrode array patch has a built-in pH sensor, which dynamically adjusts the current waveform according to a preset taste mode to achieve different taste experiences.

[0009] According to the present invention, a gastrointestinal function recovery auxiliary device is provided, wherein the visual module adopts a visual rendering thread and the taste module adopts a taste stimulation thread; the visual rendering thread is responsible for generating and updating visual food content, and the taste stimulation thread is responsible for controlling and adjusting the parameters of taste stimulation. The visual rendering thread and the taste stimulation thread use a cross-modal synchronization protocol, which achieves inter-thread communication and synchronization by exchanging timestamps through shared memory.

[0010] According to the present invention, a gastrointestinal function recovery auxiliary device is provided, wherein the interaction module acquires the handle motion trajectory data through a handle sensor; the handle sensor includes a gyroscope, an accelerometer, and a magnetometer; The handle motion trajectory data includes quaternion posture data and force feedback data; The quaternion attitude data is determined based on the angular velocity corresponding to the gyroscope, the linear acceleration corresponding to the accelerometer, and the geomagnetic field data corresponding to the magnetometer.

[0011] The present invention also provides an auxiliary method for restoring gastrointestinal function, comprising the following steps: The visual fixation point data and aroma concentration data are acquired. The visual fixation point data is collected after the food information is displayed to the user, and the aroma concentration data is collected after the aroma is emitted to the user. Obtain the handle movement trajectory data of the user in response to the ingredient information and the aroma; Based on the visual gaze point data, the aroma concentration data, and the handle motion trajectory data, an immersion score is determined. Based on the immersion score, the parameters of the assistive care device are adjusted.

[0012] The present invention also provides an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement any of the above-described methods for assisting in the recovery of gastrointestinal function.

[0013] The present invention also provides a non-transitory computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the gastrointestinal function recovery assistance method as described above.

[0014] The present invention also provides a computer program product, including a computer program that, when executed by a processor, implements any of the above-described methods for assisting in the recovery of gastrointestinal function.

[0015] This invention provides a gastrointestinal function recovery aid device, method, electronic device, and storage medium. A visual module acquires visual fixation point data, collected after displaying food information to the user; an olfactory module acquires aroma concentration data, collected after emitting aroma to the user; an interaction module acquires the user's handle movement trajectory data in response to food information and aroma; a scoring module determines an immersion score based on the visual fixation point data, aroma concentration data, and handle movement trajectory data; and a feedback module adjusts the parameters of the gastrointestinal function recovery aid device based on the immersion score. This device achieves multi-sensory stimulation through virtual reality technology, promoting postoperative intestinal function recovery and improving patient prognosis through the neuro-endocrine-immune axis. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0017] Figure 1 This is a schematic diagram of the structure of the gastrointestinal function recovery auxiliary device provided by the present invention.

[0018] Figure 2 This is a schematic diagram of the cross-modal synchronization protocol provided by the present invention.

[0019] Figure 3 This is a flowchart illustrating the auxiliary method for restoring gastrointestinal function provided by the present invention.

[0020] Figure 4 This is a schematic diagram of the structure of the electronic device provided by the present invention. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0022] The terms "first," "second," etc., used in this invention are used to distinguish similar objects and not to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that embodiments of this application can be implemented in orders other than those illustrated or described herein, and that the objects distinguished by "first," "second," etc., are generally of the same class.

[0023] Figure 1 This is a schematic diagram of the gastrointestinal function recovery auxiliary device provided by the present invention, as shown below. Figure 1 As shown, the device includes a vision module, an olfactory module, an interaction module, a scoring module, and a feedback module; The vision module is used to acquire visual fixation point data, which is collected after the food information is displayed to the user. The olfactory module is used to acquire aroma concentration data, which is collected after the aroma is emitted to the user; The interaction module is used to acquire the handle movement trajectory data of the user in response to the food information and the aroma; The scoring module is used to determine the immersion score based on the visual gaze point data, the aroma concentration data, and the handle motion trajectory data; The feedback module is used to adjust the parameters of the gastrointestinal function recovery assistive device based on the immersion score.

[0024] Specifically, the gastrointestinal function recovery assistive device includes a visual module, an olfactory module, an interaction module, a scoring module, and a feedback module. The visual module is used to acquire visual fixation data, which is collected after displaying food information to the user. Visual fixation data refers to information recorded through eye-tracking technology, reflecting the patient's eye gaze position while observing the scene. The visual module can be a high-definition dynamic imaging system equipped with a 4K OLED curved screen (viewing angle ≥100°) to play a customized 3D food video library (including Chinese, Western, and other cuisines). The videos use close-up shots (such as dripping soup or cutting food) and slow-motion technology to highlight the color (such as the browning of braised pork or the gloss of fruits and vegetables), texture (such as the porous structure of steamed buns), and dynamic changes (such as steaming). This activates the appetite regulation center in the prefrontal cortex through the ventral stream of the visual cortex, stimulating saliva secretion and pre-release of gastric acid.

[0025] The visual module can preset virtual environments such as "family dining table" and "restaurant". Food is presented on the virtual table in real proportion. Patients can adjust the viewing angle by turning their head or operating the handle to simulate the "observation-selection" process of real dining, thereby strengthening psychological hunger and eating expectations.

[0026] In a preferred embodiment, the visual module employs an OLED curved screen + optical lens group solution to achieve a field of view (FOV) of ≥100° and a latency of less than 20ms, avoiding dizziness. 4K resolution (3840×2160 pixels) combined with local pixel enhancement technology (such as Quantum Dot) improves food color saturation (ΔE<2) and contrast (100,000:1), accurately restoring the true colors of ingredients (e.g., the sRGB values ​​of steak: R=205, G=102, B=51).

[0027] Based on the Unity HDRP pipeline, physically based rendering (PBR) technology is used to simulate food materials. For example, Metallic: tableware (0.8-1.0), fruits and vegetables (0.0-0.1); Roughness: bread crust (0.6-0.8), glassware (0.1-0.2); Fluid simulation algorithm: NVIDIA FleX is used to realize the viscous fluid effect of dripping soup; Particle system simulates steam diffusion (particle lifetime 2-5 seconds, diffusion rate 0.05m / s).

[0028] The olfactory module is used to acquire aroma concentration data, which is collected after the aroma is emitted to the user. The olfactory module uses microfluidic odor diffusion technology and has 12 built-in replaceable aroma capsules (such as pasta aroma, strawberry aroma, and stew aroma). The aroma release concentration (adjustable from 0.1-10 ppm) and duration (5-30 seconds per release) are controlled by an air pump. Aroma molecules are transmitted to the olfactory bulb via olfactory receptor neurons in the olfactory epithelium. Through the olfactory cortex-hypothalamus pathway, it stimulates the pituitary gland to release adrenocorticotropic hormone (ACTH) and growth hormone, regulating stress response and metabolic state.

[0029] In response to changes in olfactory sensitivity in postoperative patients, we developed low-irritant aroma combinations (such as a light fruity scent mixed with mint) to avoid nausea and vomiting caused by traditional strong scents. At the same time, we enhanced psychological comfort by activating olfactory memories (such as the aromas of foods that patients preferred before surgery).

[0030] In a preferred embodiment, the olfactory module employs PDMS (polydimethylsiloxane) microchannels (500 μm wide, 200 μm deep), with a built-in micro-pump (adjustable flow rate 0-500 μL / min) and a solenoid valve (response time <100 ms). The aroma capsules utilize a magnetic quick-release structure, and the capsule type is identified via RFID (Radio Frequency Identification) tags (e.g., bread aroma ID: 0x01, strawberry aroma ID: 0x02). The system automatically loads the corresponding aroma parameters (concentration threshold, release duration).

[0031] Based on finite element analysis (FEA) simulation of the gas diffusion path in the nasal cavity, the nozzle position (8-10cm from the nostril) and the spray angle (45° upward) were optimized to ensure that the aroma molecules reach the olfactory epithelium within 2 seconds.

[0032] Here, the interaction module is used to acquire the user's controller motion trajectory data in response to food information and aromas. The interaction module is equipped with a six-degrees-of-freedom (6DOF) controller, with built-in pressure sensors and vibration motors. When "grabbing" virtual food, the controller simulates the tactile sensations of different ingredients (such as the hardness of an apple or the softness of rice) through an impedance control algorithm, while vibration feedback enhances the realism of the operation. The controller's built-in camera captures hand movements in real time, and through skeletal rigging technology, maps the movements to a "hand" model in the virtual scene, activating the mirror neuron system and enhancing the "active eating" experience.

[0033] In addition, "eating challenge" games can be designed (such as "eating" food in a virtual plate in sequence to unlock the next level) to improve patient compliance through goal-oriented behavior. The difficulty of the game can be dynamically adjusted according to the patient's postoperative physical condition (e.g., only simple clicks are required on the first day after surgery, and gesture combinations are added on the third day), while recording operation data (such as completion time and error rate) as a secondary indicator for assessing the recovery of the patient's motor function.

[0034] The interaction module includes head tracking and controller interaction. The head tracking integrates an IMU (Inertial Measurement Unit) (gyroscope + accelerometer, sampling rate 1000Hz), and fuses head 6DOF data through Kalman filtering to achieve an angle tracking accuracy of ≤2°, driving the virtual camera's viewpoint to rotate synchronously.

[0035] The controller interaction uses raycasting technology to achieve "virtual grabbing": the controller emits a detection ray, which triggers interactive events (such as grabbing, moving, and releasing) when it collides with the food model. Combined with the rigid body physics engine (UnityPhysics), it simulates the object's gravity (9.8m / s²) and collision effects (restitution coefficient 0.2).

[0036] Here, the scoring module determines the immersion score based on visual fixation point data, aroma concentration data, and handle motion trajectory data. The feedback module adjusts the parameters of the gastrointestinal function recovery aid device based on the immersion score, such as adjusting food placement and aroma release frequency, thereby improving the intervention effect. The immersion score ranges from 1 to 10.

[0037] The pseudocode for aroma release control is as follows: def release_aroma(aroma_id, duration): # Verify capsule type if check_rfid(aroma_id): # Calculate the air pump flow rate (based on concentration in ppm and chamber volume) flow_rate = calculate_flow_rate(aroma_id, duration) # Open the solenoid valve and start the air pump solenoid_valve.open() air_pump.start(flow_rate) # Scheduled shutdown time.sleep(duration) air_pump.stop() solenoid_valve.close().

[0038] The device provided in this invention includes a vision module for acquiring visual fixation point data, which is collected after displaying food information to the user; an olfactory module for acquiring aroma concentration data, which is collected after emitting aroma to the user; an interaction module for acquiring the user's handle movement trajectory data in response to the food information and aroma; a scoring module for determining an immersion score based on the visual fixation point data, aroma concentration data, and handle movement trajectory data; and a feedback module for adjusting the parameters of the gastrointestinal function recovery aid device based on the immersion score. This device achieves multi-sensory stimulation through virtual reality technology, promoting postoperative intestinal function recovery and improving patient prognosis through the neuro-endocrine-immune axis.

[0039] Based on the above embodiments, determining the immersion score based on the visual fixation point data, the aroma concentration data, and the handle motion trajectory data includes: The visual fixation point data, the aroma concentration data, and the handle motion trajectory data are input into a long short-term memory network to obtain the immersion score output by the long short-term memory network.

[0040] Specifically, visual fixation point data, aroma concentration data, and handle motion trajectory data are input into a Long Short-Term Memory (LSTM) network to obtain an immersion score output by the LSTM network.

[0041] Here, the visual fixation point data, aroma concentration data, and controller motion trajectory data can be time-aligned, and then the time-aligned visual fixation point data, aroma concentration data, and controller motion trajectory data can be feature-fused and input into the Long Short-Term Memory (LSTM) network, which then outputs an immersion score.

[0042] Here, feature fusion is performed on visual fixation point data, aroma concentration data, and handle motion trajectory data. This can be achieved by splicing together the visual fixation point features corresponding to the visual fixation point data, the aroma concentration features corresponding to the aroma concentration data, and the motion trajectory features corresponding to the handle motion trajectory data. Alternatively, an attention mechanism can be used to weight the visual fixation point features, aroma concentration features, and motion trajectory features before splicing. This embodiment of the invention does not impose specific limitations on this method.

[0043] Based on the above embodiments, an auditory module is also included; The auditory module is used to play the food sound effects corresponding to the food information for the user; The food sound effects are obtained from the food sound effect library; the sound sources in the food sound effect library are obtained by performing a fast Fourier transform on the original chewing sound of the food.

[0044] Specifically, the auditory module plays sound effects corresponding to the food information for the user. The module incorporates dual-channel bone conduction headphones and an ambient sound speaker to simulate chewing sounds (sound effects of different food textures, such as the "crunch" of vegetables or the sound of swallowing porridge), clinking sounds of cutlery (knives and forks touching plates, glasses being gently placed), and ambient background sounds (whispers in the restaurant, the sound of dishes being washed). These sound effects, through the auditory cortex-motor cortex linkage mechanism, trigger subconscious contractions of the patient's masticatory muscles, simultaneously activating vagus nerve afferent fibers and promoting the transmission of gastrointestinal peristalsis signals.

[0045] By combining the patient's "virtual eating" actions (such as the sound of utensils colliding when the controller grabs food), the action-sound effect is coupled in real time, enhancing the realism of the behavior and avoiding the break in immersion caused by the asynchrony between sound and picture.

[0046] Here, the food sound effects are obtained from a food sound effect library. The sound sources in the food sound effect library are obtained by performing a Fast Fourier Transform (FFT) on the original chewing sounds of the food. For example, a food sound effect library is built and graded by hardness (Soft: 0-20dB, Medium: 20-40dB, Hard: 40-60dB), and characteristic frequencies (such as the main frequency of potato chip cracking sound, 2-5kHz) are extracted through FFT analysis.

[0047] Among them, the ambient sound in the food sound effects library uses Ambisonic sound field technology to record the restaurant's stereo sound field, which includes 5 first-order Ambisonic channels (N=1, 4 directions + low frequency) to achieve a 360° surround sound effect.

[0048] The audio engine uses Wwise audio middleware, which implements distance attenuation and priority control based on Dynamic Mixing technology. Distance attenuation: The sound of clattering cutlery decreases with virtual distance (0.5-3m), following the inverse square law (attenuation coefficient 0.5). Priority control: Chewing sound > Cutlery sound > Ambient sound, with volume balance dynamically adjusted via RTPC (Real-Time Parameter Control).

[0049] Based on the above embodiments, a taste module is also included; The taste module uses a flexible electrode array patch that is attached to both sides of the user's tongue. The flexible electrode array patch has a built-in pH sensor, which dynamically adjusts the current waveform according to a preset taste mode to achieve different taste experiences.

[0050] Specifically, the taste module uses a flexible electrode array patch that is attached to both sides of the user's tongue. The flexible electrode array patch has a built-in pH sensor, which dynamically adjusts the current waveform according to the preset taste mode to achieve different taste experiences.

[0051] For example, a flexible electrode array patch (attached to both sides of the tongue tip) is used to stimulate taste receptor cells with a low-voltage pulsed current (≤5mA) to simulate the four basic tastes: sweet, salty, sour, and bitter. The patch has a built-in pH sensor that can dynamically adjust the current waveform according to a preset taste pattern (such as the electrochemical signal of sucrose molecules corresponding to "sweetness") to achieve spatiotemporal specificity of taste perception (such as emphasizing sweetness at the tip of the tongue and emphasizing sourness at the sides).

[0052] Taste stimulation is presented synchronously with visual images (e.g., a sweet pulse is triggered when strawberries are seen), enhancing the realism of virtual eating through cross-modal neural integration (e.g., synaptic connections between the visual cortex and the insular gustatory center). Studies have shown that this technology can increase the intensity of taste perception in healthy subjects by 40% (compared to electrical stimulation alone).

[0053] Here, the current waveforms are generated by a waveform generator. The sweet waveform is set to a 50Hz sine wave with an amplitude of 1-3mA and a duration of 200ms (simulating the sweetness perception threshold of sucrose). The salty waveform is set to a 100Hz square wave with an amplitude of 2-5mA and a duration of 150ms (simulating the activation of NaCl ion channels).

[0054] Electrode array design for stimulating taste receptors on the tongue: Ag / AgCl dry electrodes (impedance <10kΩ) are used, with a hydrophilic coating on the surface (contact angle <30°). The electrode layout follows the tongue taste distribution map. Tongue tip: sweet taste electrodes (2×2 array, 5mm spacing); tongue lateral edge: sour taste electrodes (1×4 linear array, 3mm spacing).

[0055] Based on the above embodiments, the visual module adopts a visual rendering thread, and the taste module adopts a taste stimulation thread; the visual rendering thread is responsible for generating and updating visual food content, and the taste stimulation thread is responsible for controlling and adjusting the parameters of taste stimulation. The visual rendering thread and the taste stimulation thread use a cross-modal synchronization protocol, which achieves inter-thread communication and synchronization by exchanging timestamps through shared memory.

[0056] Specifically, Figure 2This is a schematic diagram of the cross-modal synchronization protocol provided by the present invention, as shown below. Figure 2 As shown, the visual module uses a visual rendering thread, while the taste module uses a taste stimulation thread. The visual rendering thread is responsible for generating and updating the visual food content, while the taste stimulation thread is responsible for controlling and adjusting the parameters of the taste stimulation.

[0057] Here, a cross-modal synchronization protocol is used between the visual rendering thread and the taste stimulation thread. This protocol achieves inter-thread communication and synchronization by exchanging timestamps using shared memory. The code implementation is as follows: HardwareTasteThreadVisualThread sends a visual event (such as displaying a strawberry) and returns a ready signal to confirm the synchronization timestamp (t=12345ms) and triggers a sweet pulse (t+200ms). HardwareTasteThreadVisualThread sends a visual event (such as displaying a strawberry) and returns a ready signal to confirm the synchronization timestamp (t=12345ms) and triggers a sweet pulse (t+200ms).

[0058] Ensure that the taste stimulus is triggered within 200ms after the visual event, matching the human cross-modal perception delay (approximately 200-500ms).

[0059] The apparatus provided in this invention enables precise time synchronization between two threads through a cross-modal synchronization protocol. Shared memory is used to exchange timestamps, ensuring a high degree of temporal consistency between visual and gustatory stimuli. This is crucial for applications requiring precise time control, such as virtual reality or augmented reality. Furthermore, the use of shared memory reduces inter-thread communication latency, improving system real-time performance and overall efficiency. This design also fully utilizes the parallel processing capabilities of multi-core processors, enhancing overall system efficiency. Visual and gustatory tasks can be performed simultaneously, reducing blocking and latency that may occur with single-threaded processing. Simultaneously, the modular design allows the system to adapt to various application scenarios; by adjusting the cross-modal synchronization protocol, different latency requirements and synchronization accuracies can be met.

[0060] Based on the above embodiments, the interaction module acquires the handle motion trajectory data through the handle sensor; the handle sensor includes a gyroscope, an accelerometer, and a magnetometer; The handle motion trajectory data includes quaternion posture data and force feedback data; The quaternion attitude data is determined based on the angular velocity corresponding to the gyroscope, the linear acceleration corresponding to the accelerometer, and the geomagnetic field data corresponding to the magnetometer.

[0061] Specifically, the interaction module acquires the handle motion trajectory data through the handle sensors, which include a gyroscope, an accelerometer, and a magnetometer. The handle motion trajectory data includes quaternion attitude data and force feedback data.

[0062] Here, the quaternion attitude data is determined based on the angular velocity corresponding to the gyroscope, the linear acceleration corresponding to the accelerometer, and the geomagnetic field data corresponding to the magnetometer. The quaternion attitude data is output using the Mahony complementary filtering algorithm, with a drift rate < 0.1° / s, meeting the accuracy requirements of virtual grasping (position error < 2cm, angle error < 5°).

[0063] The force feedback data uses impedance control to simulate tactile sensation, as shown in the following formula: in, This indicates the stiffness coefficient (apple: 1000 N / m, rice: 200 N / m). This represents the damping coefficient, which is used to output tactile feedback via a vibration motor (frequency 20-200Hz, amplitude 0.1-1mm). Indicates the target location. Indicates the actual location.

[0064] Based on any of the above embodiments, the gastrointestinal function recovery assistive device activates the brain's default mode network (DMN) and reward system through spatiotemporal synchronization (≤50ms delay) of five modal stimuli: visual, auditory, olfactory, gustatory, and motor. The specific pathways include: Prefrontal cortex: Integrates multisensory information to form a cognitive representation of "virtual eating"; 1. Insular leaf: Processes taste and visceral sensory signals, triggering the cephalic phase response of digestive juice secretion. 2. Dorsal nucleus of the vagus nerve: enhances the electrical activity of gastrointestinal smooth muscle through the parasympathetic pathway (e.g., increasing the slow wave frequency to 3-5 times / minute). 3. Lateral hypothalamus: Regulates the secretion of orexin and inhibits common postoperative appetite suppression signals.

[0065] Postoperative parameter adjustments at different stages: Fasting period (1-2 days post-surgery): Low-intensity stimulation (visual brightness ≤300cd / m², aroma concentration ≤2ppm) to primarily awaken digestive reflexes; Liquid diet period (3-5 days post-surgery): Enhance taste simulation (sweet / salty pulse intensity +30%), synchronize the sensory characteristics of virtual food with actual ingested food, and promote psychological adaptation to oral feeding.

[0066] Personalized configuration interface: Medical staff can adjust the parameters of each module (such as olfactory type and taste intensity) through the tablet APP, and disable specific stimuli (such as images of greasy food) according to the patient's postoperative nausea and vomiting risk (such as chemotherapy history).

[0067] The multimodal data stream is shown in Table 1: Table 1

[0068] Among them, the data frequencies for eye tracking (Electrooculography, EOG), electrodermal activity (EDA), and electrogastrogram (EGG) are 120Hz, 50Hz, and 10Hz, respectively.

[0069] The device provided in this embodiment of the invention is a virtual reality device that simulates various dining scenarios, including home and Chinese and Western restaurants, in three dimensions. It contains a variety of common foods and cooking methods from both northern and southern China. Patients wearing VR (Virtual Reality) glasses and gloves can freely choose food and restaurant scenarios. The VR device can realize interactive functions such as touch, vision, hearing, smell, and grasping, providing patients with a comprehensive dining experience. Without increasing wound pain, it promotes the recovery of gastrointestinal function, accelerates the time to expel gas, increases pleasure, and improves the patient's physical and mental health.

[0070] In addition, it employs a low-power design and thermal management. The low-power design features a separate battery (10000mAh main battery and 1500mAh controller battery) that supports PD fast charging (50% charge in 30 minutes). Inactive modules (such as unused olfactory capsule channels) enter deep sleep mode with power consumption <0.1mW.

[0071] Heat dissipation management: The headset has a built-in graphene thermal conductive film and a miniature fan (speed adjustable from 0-4000RPM) to ensure that the surface temperature is <40℃ during long-term use, which complies with the safety standards for medical devices (IEC 60601-1).

[0072] 1. Cross-modal rendering pipeline optimization: By reducing the number of DrawCalls through GPU Instancing technology, the rendering frame rate of food models is stabilized at 90FPS, meeting the VR motion sickness threshold requirement (latency <20ms).

[0073] 2. Real-time data fusion middleware: Develop a multi-sensor data bus based on ROS 2 to support nanosecond-level timestamp alignment of visual, audio, and physiological signals, providing a standardized dataset for subsequent AI model training.

[0074] 3. Medical-grade human-computer interaction design: Following the ISO 9241-210 usability standard, the button layout of the handle (thumb operation hot zone accounts for 65%) and the interface interaction logic (core operation can be completed within 3 steps) are optimized through user experience testing (UT) to ensure that weak patients can use it independently after surgery.

[0075] The gastrointestinal function recovery auxiliary device provided by the present invention is described below. The gastrointestinal function recovery auxiliary device described below and the gastrointestinal function recovery auxiliary method described above can be referred to in correspondence.

[0076] Based on any of the above embodiments, the present invention provides an auxiliary method for restoring gastrointestinal function. Figure 3 This is a flowchart illustrating the gastrointestinal function recovery assistance method provided by the present invention, as shown below. Figure 3 As shown, the method includes: Step 310: Obtain visual fixation point data and aroma concentration data. The visual fixation point data is collected after the food information is displayed to the user, and the aroma concentration data is collected after the aroma is emitted to the user. Step 320: Obtain the handle movement trajectory data of the user in response to the ingredient information and the aroma; Step 330: Determine the immersion score based on the visual gaze point data, the aroma concentration data, and the handle motion trajectory data; Step 340: Adjust the parameters of the assistive care device based on the immersion score.

[0077] It should be noted that the gastrointestinal function recovery assistance method in this embodiment of the invention is the same as the process of the gastrointestinal function recovery assistance device described above, and will not be repeated here.

[0078] The method provided in this invention acquires visual fixation point data and aroma concentration data. The visual fixation point data is collected after displaying food information to the user, and the aroma concentration data is collected after emitting aroma to the user. It also acquires the user's controller motion trajectory data in response to the food information and aroma. Based on the visual fixation point data, aroma concentration data, and controller motion trajectory data, an immersion score is determined. Based on the immersion score, the parameters of the assistive care device are adjusted. This method achieves multi-sensory stimulation through virtual reality technology, promotes postoperative intestinal function recovery through the neuro-endocrine-immune axis, and improves patient prognosis.

[0079] Figure 4This is a schematic diagram of the structure of the electronic device provided by the present invention, such as... Figure 4 As shown, the electronic device may include a processor 410, a communications interface 420, a memory 430, and a communication bus 440, wherein the processor 410, communications interface 420, and memory 430 communicate with each other via the communication bus 440. The processor 410 can call logical instructions in the memory 430 to execute a gastrointestinal function recovery assistance method. This method includes: acquiring visual fixation point data and aroma concentration data, wherein the visual fixation point data is collected after displaying food information to the user, and the aroma concentration data is collected after emitting aroma to the user; acquiring the user's handle movement trajectory data in response to the food information and the aroma; determining an immersion score based on the visual fixation point data, the aroma concentration data, and the handle movement trajectory data; and adjusting the parameters of the assistive care device based on the immersion score.

[0080] Furthermore, the logical instructions in the aforementioned memory 430 can be implemented as software functional units and, when sold or used as independent products, can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art, or a part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0081] On the other hand, the present invention also provides a computer program product, which includes a computer program that can be stored on a non-transitory computer-readable storage medium. When the computer program is executed by a processor, the computer can perform the gastrointestinal function recovery assistance method provided by the above methods. The method includes: acquiring visual fixation point data and aroma concentration data, wherein the visual fixation point data is collected after displaying food information to the user, and the aroma concentration data is collected after emitting aroma to the user; acquiring the user's handle movement trajectory data in response to the food information and the aroma; determining an immersion score based on the visual fixation point data, the aroma concentration data, and the handle movement trajectory data; and adjusting the parameters of the assistive care device based on the immersion score.

[0082] In another aspect, the present invention also provides a non-transitory computer-readable storage medium having a computer program stored thereon. When executed by a processor, the computer program performs the gastrointestinal function recovery assistance method provided by the methods described above. The method includes: acquiring visual fixation point data and aroma concentration data, wherein the visual fixation point data is collected after displaying food information to a user, and the aroma concentration data is collected after emitting aroma to the user; acquiring handle movement trajectory data of the user in response to the food information and the aroma; determining an immersion score based on the visual fixation point data, the aroma concentration data, and the handle movement trajectory data; and adjusting the parameters of the assistive care device based on the immersion score.

[0083] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Those skilled in the art can understand and implement this without any creative effort.

[0084] Through the above description of the embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus necessary general-purpose hardware platforms, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solutions, in essence or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, magnetic disk, optical disk, etc., and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute the methods described in the various embodiments or some parts of the embodiments.

[0085] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A gastrointestinal function recovery auxiliary device, characterized in that, It includes a visual module, an olfactory module, an interaction module, a rating module, and a feedback module; The vision module is used to acquire visual fixation point data, which is collected after the food information is displayed to the user. The olfactory module is used to acquire aroma concentration data, which is collected after the aroma is emitted to the user; The interaction module is used to acquire the handle movement trajectory data of the user in response to the food information and the aroma; The scoring module is used to determine the immersion score based on the visual gaze point data, the aroma concentration data, and the handle motion trajectory data; The feedback module is used to adjust the parameters of the gastrointestinal function recovery assistive device based on the immersion score.

2. The gastrointestinal function recovery auxiliary device according to claim 1, characterized in that, The process of determining an immersion score based on the visual gaze point data, the aroma concentration data, and the controller motion trajectory data includes: The visual fixation point data, the aroma concentration data, and the handle motion trajectory data are input into a long short-term memory network to obtain the immersion score output by the long short-term memory network.

3. The gastrointestinal function recovery auxiliary device according to claim 1, characterized in that, It also includes an auditory module; The auditory module is used to play the food sound effects corresponding to the food information for the user; The food sound effects are obtained from the food sound effect library; the sound sources in the food sound effect library are obtained by performing a fast Fourier transform on the original chewing sound of the food.

4. The gastrointestinal function recovery auxiliary device according to any one of claims 1 to 3, characterized in that, It also includes a taste module; The taste module uses a flexible electrode array patch that is attached to both sides of the user's tongue. The flexible electrode array patch has a built-in pH sensor, which dynamically adjusts the current waveform according to a preset taste mode to achieve different taste experiences.

5. The gastrointestinal function recovery auxiliary device according to claim 4, characterized in that, The visual module uses a visual rendering thread, and the taste module uses a taste stimulation thread; the visual rendering thread is responsible for generating and updating visual food content, and the taste stimulation thread is responsible for controlling and adjusting the parameters of taste stimulation. The visual rendering thread and the taste stimulation thread use a cross-modal synchronization protocol, which achieves inter-thread communication and synchronization by exchanging timestamps through shared memory.

6. The gastrointestinal function recovery auxiliary device according to any one of claims 1 to 3, characterized in that, The interaction module acquires the handheld movement trajectory data through the handheld sensor; the handheld sensor includes a gyroscope, an accelerometer, and a magnetometer; The handle motion trajectory data includes quaternion posture data and force feedback data; The quaternion attitude data is determined based on the angular velocity corresponding to the gyroscope, the linear acceleration corresponding to the accelerometer, and the geomagnetic field data corresponding to the magnetometer.

7. A method for assisting in the recovery of gastrointestinal function, characterized in that, include: The visual fixation point data and aroma concentration data are acquired. The visual fixation point data is collected after the food information is displayed to the user, and the aroma concentration data is collected after the aroma is emitted to the user. Obtain the handle movement trajectory data of the user in response to the ingredient information and the aroma; Based on the visual gaze point data, the aroma concentration data, and the handle motion trajectory data, an immersion score is determined. Based on the immersion score, the parameters of the assistive care device are adjusted.

8. An electronic device comprising a memory, a processor, and a computer program stored in the memory and running on the processor, characterized in that, When the processor executes the computer program, it implements the gastrointestinal function recovery assistance method as described in claim 7.

9. A non-transitory computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the gastrointestinal function recovery assistance method as described in claim 7.

10. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by the processor, it implements the gastrointestinal function recovery assistance method as described in claim 7.

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