Intelligent high-precision weighing device for dietary therapy food materials of diabetic without complications

Abstract

The invention discloses an intelligent high-precision weighing device for dietary therapy food materials of diabetic patients without complications. The intelligent high-precision weighing device is used for measuring the obesity degree. Calculating daily total energy; heat energy occupied by the three nutrients is calculated, and the heat energy occupied by the three nutrients is calculated according to the heat generation ratio of the three heat generation nutrients in the daily diet of normal adults recommended by the Chinese Nutrition Society; respectively calculating the daily required amounts of the three major nutrients; adjusting the structure and quantity of the whole nutrients; in the first step, the staple food amount is determined; and then each auxiliary food intake is determined. The device can accurately and ingeniously avoid diet taboo, accurately formulate personalized recipes for diabetics without complications, open a kitchen diet therapy way of high-precision standardized food material weighing, flexibly adjust food material contents and increase food diversification, so that the compliance of the patients can be greatly improved, and the compliance of the patients is improved. The success rate of blood sugar control is greatly increased for a user, the effectiveness of blood sugar stability is maintained, and complications of a patient are prevented after long-term use.

Description

Technical Field

[0001] This invention relates to the field of dietary therapy technology, specifically to an intelligent high-precision weighing device for dietary ingredients for diabetic patients without complications. Background Technology

[0002] Diabetes has become the third leading cause of death in China after cardiovascular disease and cancer. China has become the second largest country in the world with diabetes, and the prevalence of diabetes in the country is increasing exponentially, which is a very serious situation. However, the awareness and treatment rate of diabetes patients in China is only about 30%.

[0003] Based on the lab results, doctors can assess a patient's blood glucose metabolism. Normal blood glucose levels should be less than 6.1 mmol / L for fasting and less than 7.8 mmol / L for blood glucose two hours after a meal. If either of these values ​​exceeds this range, blood glucose is considered abnormal. A diagnosis of diabetes can be made if fasting blood glucose is greater than or equal to 7.0 mmol / L, or if blood glucose two hours after a meal is greater than or equal to 11.1 mmol / L. Using blood glucose measurements to diagnose diabetes is a globally accepted standard; high blood glucose is a hallmark of diabetes.

[0004] According to international standards, diabetes can be classified into four types: type 1 diabetes, type 2 diabetes, other special types of diabetes, and gestational diabetes. Based on the speed of onset and pathological differences, diabetes complications are divided into two main categories: acute and chronic. Acute complications include diabetic ketoacidosis and hyperglycemic hyperosmolar syndrome; chronic complications include macrovascular complications, microvascular complications, and neurological complications. The high incidence of complications in diabetes leads to high mortality and disability rates, which is one of the important reasons why diabetes is so dangerous.

[0005] An unbalanced diet and an overly refined diet can trigger or worsen diabetes. Furthermore, diabetes has a strong familial genetic component, which is significantly related to family dietary habits.

[0006] Currently, there is no cure for diabetes; prevention and management are the only options. Medically, diabetes treatment relies on a comprehensive approach encompassing five key elements: education and psychology, diet therapy, exercise therapy, medication, and disease monitoring. Maintaining stable blood sugar levels is crucial for controlling diabetes. Diet therapy is the foundation of treatment for all types of diabetes; it is the most important and fundamental treatment method. Regardless of the type of diabetes, every diabetic patient, at any time, regardless of the severity of their condition, the presence of complications, or whether they are using insulin or oral hypoglycemic agents, should adhere to long-term dietary control to minimize the impact of diabetes on their life and avoid complications. Summary of the Invention

[0007] To address the aforementioned technical shortcomings, the purpose of this invention is to provide an intelligent, high-precision weighing device for dietary ingredients for patients with uncomplicated diabetes.

[0008] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:

[0009] This invention provides a dietary therapy method suitable for patients with uncomplicated diabetes, comprising the following steps:

[0010] The steps can be as follows:

[0011] 1. Assessing obesity levels. How much energy should an adult consume per day? First, assess your individual weight: Ideal weight (kg) = Actual height (cm) - 105

[0012] Based on your ideal weight, calculate whether you are overweight using the following method:

[0013] Obesity level = (Current weight - Ideal weight) / Ideal weight * 100%

[0014] The degree of obesity is assessed based on the obesity score:

[0015] Obesity score degree of obesity -10％～+10％ normal +11％～+19％ Slightly overweight Greater than +20% obesity -11％～-19％ Thin

[0016] 2. Calculate total daily energy intake. Calculate the total daily calorie requirement based on each person's activity level:

[0017] Daily total calorie requirement = ideal body weight * calories burned per kilogram of body weight per day

[0018] The daily calorie expenditure per kilogram of body weight depends on the intensity of physical activity. For example, if a diabetic patient is an office worker engaged in very light physical labor, their daily calorie expenditure per kilogram of body weight would be 30-35 kcal. Then, the total daily calorie requirement should be calculated based on the patient's ideal weight.

[0019] Calories required per kilogram of ideal body weight (kcal)

[0020]

[0021]

[0022] *This table is for reference only and may vary depending on individual needs.

[0023] Light work: housework or desk work; Medium work: work that requires frequent movement but is physically demanding.

[0024]

[0025] 3. Calculate the energy content of the three macronutrients. Calculate the energy content of the three macronutrients based on the energy-generating ratio of the three macronutrients in the daily diet of a normal adult, as recommended by the Chinese Nutrition Society:

[0026] Energy supplied by nutrients Total energy protein 12％～14％ Fat 20％～30％ carbohydrate 55％～65％

[0027] 4. Calculate the daily requirements for each of the three major nutrients. Since the coefficients of energy (CFE) of protein, fat, and carbohydrates are 4 kcal / g, 9 kcal / g, and 4 kcal / g, respectively, the daily required amounts of protein, fat, and carbohydrates are as follows:

[0028]

[0029] 5. Adjusting overall nutrient intake. When determining nutrient intake for diabetic patients, it's important to consider the severity of their condition and any complications. Key considerations include:

[0030] (1) Protein:

[0031] The recommended daily dietary intake for healthy adults is 1.0 g / kg·day, which accounts for 10%-20% of total daily energy intake. Once the glomerular filtration rate decreases or diabetic nephropathy is diagnosed, protein intake should be restricted to 0.6 g / kg·day.

[0032] (2) Fats and carbohydrates

[0033] If protein accounts for 10%–20% of energy, then 80%–90% of calories will come from fats and carbohydrates. The energy contribution from saturated and polyunsaturated fats should both be less than 10%, with the remaining 60%–70% coming from monounsaturated fats and carbohydrates.

[0034] Daily cholesterol intake should not exceed 300 mg.

[0035] (3) Dietary fiber

[0036] The recommended daily intake of dietary fiber is 25–30 grams.

[0037] (4) Sodium

[0038] For diabetic patients with normal blood pressure and kidney function, the daily sodium intake should be less than 2.4 grams / day. For those with hypertension, it should be 1 to 2 grams / day. For those with hypertension and kidney disease, it should be less than 1 gram / day.

[0039] For example: Ms. Wang, a 46-year-old female diabetic patient, works as an office clerk. She is 170 cm tall and weighs 75 kg. She has no obvious complications. How much energy does she need, and how should her diet be arranged?

[0040] 1. Assess weight.

[0041] Standard weight = 170 - 105 = 65 kg

[0042] The patient actually weighs 75 kg, and the degree of obesity is (75-65) / 65 = 15.38%, which is within the range of +11% to +19%, and is considered slightly overweight.

[0043] 2. Calculate the total daily energy intake.

[0044] Office work is very light labor, and the calories required per kilogram of body weight are about 20 to 25 kcal / kg. Therefore, the patient's required energy = standard body weight * calories consumed per kilogram of body weight per day = 65 kg * (20 to 25) kcal / kg = 1300 to 1625 kcal.

[0045] 3. Calculate the energy content of the three major nutrients.

[0046] Based on the recommended energy ratios of the three major energy-generating nutrients in the daily diet of normal adults by the Chinese Nutrition Society, the energy requirements of this patient are calculated as follows:

[0047] Protein (1300-1625 kcal) * (12%-14%) = 156-227.5 kcal

[0048] Fat (1300-1625 kcal) * (20%-30%) = 260-487.5 kcal

[0049] Carbohydrates (1300-1625 kcal) * (55%-65%) = 715-1056.25 kcal

[0050] 4. Calculate the daily requirements for each of the three macronutrients. The daily requirements for the three macronutrients for the diabetic patient in this example are:

[0051] Protein: (156 kcal ~ 227.5 kcal) ÷ ​​4 = 39 g ~ 56.9 g

[0052] Fat: (260 kcal ~ 487.5 kcal) ÷ ​​9 = 28.9 g ~ 54.2 g

[0053] Carbohydrates: (715 kcal ~ 1056.25 kcal) ÷ ​​4 = 178.75 g ~ 264.1 g

[0054] 5. Adjust the overall nutrient intake. No adjustment is needed if the patient has no complications.

[0055] Therefore, we can understand the daily energy requirements of a normal adult, the proportion of energy provided by the three major energy-providing nutrients, and the amount of energy supplied. Diabetic patients without complications should especially strictly follow the standards for meals.

[0056] Even for diabetic patients without complications, there are strict limits on energy intake per meal. The energy for each of the three meals should be allocated according to the total daily energy intake, and meals should be eaten at regular times and in fixed quantities. Three to six meals a day are recommended, with smaller, more frequent meals. This effectively controls blood sugar, and the shorter intervals between meals reduce the likelihood of hypoglycemia.

[0057] For patients who are only controlling their diet, they can distribute their breakfast, lunch, and dinner in a 1 / 5, 2 / 5, 2 / 5 ratio, or a 1 / 3, 1 / 3, 1 / 3 ratio, according to their eating habits. It's important to avoid overloading the pancreas with excessive food, which can lead to elevated blood sugar. If there are snacks, the energy from the snacks should be subtracted from the total energy intake of the previous meal. In short, daily energy intake should be strictly limited to the standard range.

[0058] Developing a diet plan also requires following a certain logic and order. The internationally accepted "food exchange" method for diabetes dietary control can be used to diversify the diet. This method categorizes foods according to their source and properties. Foods within the same category contain similar amounts of protein, fat, carbohydrates, and energy within a given weight. Different categories of foods also provide roughly the same amount of energy. For diabetic patients, the advantages of food exchange include, but are not limited to: (1) ease of achieving balance; (2) convenience in calculating total energy; (3) ensuring food diversification; and (4) flexibility.

[0059] The food exchange system used by the Nutrition Department of Peking Union Medical College Hospital in my country divides food into four or eight subcategories, with each serving containing roughly the same amount of calories, approximately 90 kcal. Foods within the same category can be freely interchanged. The specific food "portions" are as follows (all weights refer to raw weight):

[0060]

[0061]

[0062] The first step in creating a menu: Determine the amount of staple food.

[0063] After determining the total daily energy intake, the first step is to determine the amount of staple food.

[0064] Staple foods such as rice, corn, millet, and flour contain about 80% carbohydrates, making them the main source of calories in our daily diet. Diabetic patients must control their intake of staple foods, but it's not true that the less staple food you eat, the better. This is because everyone's daily calorie needs come not only from staple foods, but also from other foods (such as meat, eggs, milk, and cooking oil), which can also raise blood sugar levels. Since the carbohydrates in staple foods also stimulate insulin secretion, the proportion of carbohydrates should be appropriately increased, ideally with a daily carbohydrate calorie ratio of no less than 50%. Specific dietary guidelines for each patient should be based on the amount of staple food consumed.

[0065] Relationship between different total energy and staple food weight

[0066] Different total energy Approximate daily staple food intake (weight) 1200 kcal 150 grams, or 3 liang (approximately 150 grams) 1300 kcal 175 grams, or 3.5 taels 1400 kcal 200 grams, or 4 liang (approximately 200 grams) 1500 kcal 225 grams, or 4.5 taels 1600 kcal 250 grams, or 5 liang (approximately 250 grams) 1700 kcal 275 grams, or 5.5 taels 1800 kcal 300 grams, or 6 liang (approximately 300 grams) 1900 kcal 325 grams, or 6.5 taels 2000 kcal 350 grams, or 7 liang (approximately 350 grams) 2100 kcal 375 grams, or 7.5 taels 2200 kcal 400 grams, or 8 liang (approximately 400 grams)

[0067] Note: The above numerical relationship can be simplified as: Daily staple food intake (grams) = 0.25 * Daily total energy - 150.

[0068] The above does not list the corresponding staple food intake for energy intake below 1200 kcal because, generally speaking, an adult's daily energy intake should not be less than 1200 kcal, and the staple food intake should not be less than 150 grams (3 liang) per day. Insufficient intake may cause a negative energy balance, resulting in weight loss and hypoglycemia.

[0069] Step 2 in creating a meal plan: Determine the amount of side dishes

[0070] Generally, the daily side dishes and their quantities for diabetic patients are roughly as follows:

[0071]

[0072] Different energy levels in diabetic diets

[0073]

[0074] Equivalent dairy product exchange table

[0075] Each serving of dairy provides 5 grams of protein, 5 grams of fat, 6 grams of carbohydrates, and 90 kilocalories.

[0076]

[0077]

[0078] Equivalent Fruit Exchange Table

[0079] Each serving of fruit provides 1 gram of protein, 21 grams of carbohydrates, and 90 kilocalories.

[0080] food Weight (grams) food Weight (grams) Persimmons, bananas, and fresh lychees (with peel) 150 Plums and apricots (with skin) 200 Pear, peach, apple (with skin), star fruit 200 Grapes (with skin) 200 Oranges, tangerines, and grapefruits (with peel) 200 strawberry 200 Kiwi fruit (with skin) 200 watermelon 500

[0081] Equivalent Vegetable Exchange Quantity

[0082] Each serving of vegetables provides 2 grams of protein, 20 grams of carbohydrates, and 90 kilocalories.

[0083]

[0084] Equivalent Meat and Egg Exchange Table

[0085] Each serving of meat and eggs provides 9 grams of protein, 6 grams of fat, and 90 kilocalories.

[0086]

[0087]

[0088] Equivalent Legume Exchange Table

[0089] Each serving of soybeans provides 9 grams of protein, 4 grams of fat, 4 grams of carbohydrates, and 90 kilocalories.

[0090]

[0091] Equivalent Grain and Tuber Exchange Table

[0092] Each serving of grains and tubers provides 2 grams of protein, 20 grams of carbohydrates, and 90 kilocalories.

[0093]

[0094]

[0095] Equivalent Oil and Fat Food Exchange Table

[0096] Each serving of oils provides 10 grams of fat and 90 kilocalories.

[0097] food Weight (grams) food Weight (grams) Peanut oil, sesame oil (1 tablespoon) 10 lard 10 Corn oil, rapeseed oil (1 tablespoon) 10 butter 10 Soybean oil 10 mutton fat 10 Safflower oil (1 tablespoon) 10 butter 10 Walnuts, almonds 25 Sunflower seeds (with shells) 25 peanuts 25 Watermelon seeds (with shell) 40

[0098] Patients and their families need to learn about food interchange. Its biggest advantage is that similar foods or foods with similar nutrient content can be interchanged, providing patients with a wide range of food choices. However, there are two key points to note:

[0099] (1) Interchanging food of the same kind and different kinds

[0100] Different staple foods and side dishes (such as different vegetables, fruits, meats, legumes, oils, and nuts) can be interchanged. The amounts that can be interchanged have been explained in detail above; for example, 50 grams of rice can be interchanged with 50 grams of noodles; 25 grams of biscuits can be interchanged with 35 grams of cornbread, etc. Foods with similar nutrient content can also be interchanged, but the situation is slightly more complex, and common examples are as follows:

[0101]

[0102] (2) Exchange of raw and cooked food

[0103] The weight of food changes significantly after cooking. Unless otherwise specified, the food quantities mentioned below refer to raw weight, not the cooked weight as measured in everyday life. Therefore, diabetic patients should be aware of the interchangeable weights of raw and cooked foods when preparing and weighing their meals.

[0104] The following lists the interchangeability of raw and cooked foods for reference.

[0105] Food raw and cooked interchangeability

[0106] 1 tael of rice 50 grams raw weight 130 grams of cooked rice 1 tael of flour Raw weight 50 grams Cooked weight (steamed bun) 75 grams 1 tael of meat 50 grams raw weight 35 grams (cooked)

[0107] Combining the "Relationship between Different Total Energy and Staple Food Weights," "Daily Side Dishes and Their Quantities for Diabetic Patients," and the food exchange tables, the above rules can be roughly simplified into the following food structure table with upper and lower limits, which can be used to standardize and determine the range of food exchange portions:

[0108] Ingredient Structure Table

[0109]

[0110] As can be seen from the above, under normal circumstances, there are clear upper limits for meat, beans, and staple foods, while there are no upper limits for vegetables and fruits. Other types can be adjusted appropriately around the recommended values.

[0111] A diabetic diet is one that requires calculation and weighing. Regarding the application of food exchange portions, the above example will also demonstrate how to plan a meal plan. Follow these steps to create a meal plan:

[0112] Step 1: After calculating the patient's total daily calorie requirement as 1300-1625 kcal, directly calculate the number of food exchange portions: (1300-1625) ÷ 90 = 15-18 portions.

[0113] Step 2: Plan the actual food exchange portions for the three meals based on the reference range in the "Ingredient Structure Table". In this example, the patient's staple food weight is (1300-1625) kcal * 0.25 - 150 = 175-256. Dividing this by the weight of one exchange portion for most grains and tubers (25 grams), the number of exchange portions for grains, tubers, or whole grains is 7-10.24. Adding nuts, the lower limit of the food exchange portion is 16.5625. Considering that this lower limit is set as an average for the general population and is for reference only, the actual range of food exchange portions for this patient is relatively large and can be appropriately increased. Therefore, the diet plan can be as follows:

[0114] Recipe Structure Table

[0115] Refer to the table above to allocate food exchange portions (users can also manually increase or decrease each food exchange portion as needed). Patients choose and exchange foods according to their own habits and preferences. The food exchange portions can be designed as follows:

[0116]

[0117] From the two sets of recipes above, we can see that:

[0118] Foods of the same type can be substituted for each other. 50 grams of rice can be substituted for 70 grams of pancakes; 25 grams of lean meat can be substituted for 20 grams of ham; 25 grams of biscuits can be substituted for 25 grams of oatmeal.

[0119] Foods of the same type can be interchanged when their nutrient structure is similar. 25 grams of soda crackers can be substituted for 200 grams of apples, as they contain roughly the same amount of calories and carbohydrates; 25 grams of oatmeal is also equivalent to 200 grams of pear.

[0120] Without increasing your total daily calorie intake, eating 200 grams of pear and 25 grams of oatmeal is the same. When blood sugar is stable, it's acceptable for a patient to eat this amount of fruit daily and reduce the oatmeal intake by 25 grams.

[0121] Therefore, as long as people are familiar with using food exchange portions, they can choose a variety of foods without increasing their total calories and fat intake, including fruits, potatoes, vermicelli, and carrots that they previously dared not choose.

[0122] The purpose of snacking is to help blood sugar levels stabilize and reduce the burden on the pancreas. In particular, snacking before bed can effectively prevent nocturnal hypoglycemia. Therefore, it is recommended that diabetic patients have regular nighttime snacks, rather than waiting until they feel hungry.

[0123] When preparing ingredients, it is important to pay attention to various commonly used units of measurement:

[0124]

[0125] Therefore, when creating a diet plan that is accurate in calories and diverse in ingredients, the only information needed from the patient is: ① age; ② height; ③ weight; ④ occupation. Following these specific steps and rules, a corresponding diet plan can be created. For diabetic patients without complications, only the first four essential pieces of information are required to create a diet plan.

[0126] For each individual, these four essential pieces of information are objective, thus the structure of each individual's corresponding diet is relatively stable. On the other hand, the steps and rules for creating a diet are specific or procedurally fixed, and the ingredients are quantifiable and standardized. This makes it feasible and efficient to automatically generate a series of reasonable diets with diverse ingredient choices based on the four essential pieces of information. Currently, for a large number of diabetic patients, mastering the rules for diet planning under different conditions and comorbidities is extremely difficult. There are no highly precise measurement standards or unified planning rules for diets at different times. There are also no unified evaluation standards for assessing the diets of multiple or even large groups of diabetic patients. Furthermore, there is a lack of standards and criteria for different researchers to conduct nutritional intake tests on patients in different dietary or nutrition-related experiments.

[0127] In the same nutritional experiment, test subjects may be in different states at different times, and the standards for these states are highly variable, potentially leading to a significant bias between the test results and the actual condition of the patients in the experiment. When comparing different nutritional experiments, this bias may be even greater because the evaluation criteria are uncontrollable.

[0128] When developing dietary plans, the aforementioned shortcomings of traditional methods—such as imprecision and the inability to accurately confirm the extent (type and quantity) or changes in a patient's existing dietary nutrient intake—lead to data contamination during observation and recording, resulting in errors in subsequent correlation analyses. For patients, this can lead to significant problems in the long run, including failure to achieve goals such as calorie control, blood sugar control, and even complication prevention. To meet the requirements for accurate measurement of information such as the calorie content of food in high-stability blood sugar control and stabilization experiments for diabetic patients, the following invention will describe its contents in detail and systematically.

[0129] This intelligent, high-precision weighing device for dietary ingredients for patients with uncomplicated diabetes allows for the creation of compliant meal plans after simple instruction. It provides results such as calorie range, food exchange servings, dietary structure for three meals, specific ingredient contents, equivalent weight (grams) of each ingredient, edible weight (grams), dish name, and auxiliary functions to confirm completion status.

[0130] This recipe provides a reliable basis for variety and data, which is conducive to subsequent analysis of nutritional components and other related aspects. This allows for the accurate quantification of the correlation between dietary treatment in patients with uncomplicated diabetes and other aspects of the experiment. For example, in functional magnetic resonance imaging (fMRI), the activation location and degree of brain regions stimulated in patients with uncomplicated diabetes can be numerically quantified and correlated with the intake values ​​of specific nutrients to determine whether the stimulation location and degree of different brain regions are related to excessive or insufficient intake of that nutrient.

[0131] Furthermore, the present invention also aims to:

[0132] This invention provides an electronic watch that can be easily programmed into a computer, thereby accurately prompting diabetic patients to prepare, select, weigh, and cook food so that they can eat on time.

[0133] This invention provides an electronic watch with an audible bell indicating the end of the time, which can accurately indicate the start time for diabetic patients and clearly inform patients within a certain distance that it is time to start preparing food, thus enabling them to accurately begin weighing.

[0134] A simple time increment / decrement button is provided for setting reminder times. A quick double press of the blue button selects the hour or minute, and slower presses increase the measurement time, up to a maximum of 60 seconds. A white button next to it decreases the measurement time, with a minimum of 0 seconds.

[0135] A tray device is provided for carrying a considerable weight of solid food ingredients, ensuring the cleanliness and integrity of the solid food ingredients, and ensuring that the ingredients are within the effective weighing area during weighing.

[0136] A measuring cup device is provided for holding a considerable weight of liquid food. It ensures the cleanliness, transferability, and portability of the liquid food, and that the liquid is placed within the effective weighing area during weighing.

[0137] A weight display screen similar to that of a blood pressure monitor is provided. The final weighing data is digitally displayed and compared with the weight (grams) of the food in the recipe. When they match, a "beep" sound is emitted to indicate that they are consistent. This facilitates accurate comparison and detailed recording, and also helps in the subsequent detailed and in-depth analysis of related research structures.

[0138] This system provides a touchscreen recipe display. Doctors, nutritionists, or other users input their age, height, weight, and occupation via a mobile app. The system automatically calculates Body Mass Index (BMI), obesity level, degree of obesity, work intensity, daily energy requirements, daily nutritional ratios (carbohydrates, protein, fat), and generates the recipe for the day, including meal types, ingredient categories, number of food exchanges, total number of food exchanges, ingredient name, equivalent weight (grams), consumption weight (grams), dish name, and completion status. These results are displayed on the recipe display via Bluetooth or a network connection. Users can click the bright blue circle indicating completion to turn it into a dark blue ring, confirming the weighing of that ingredient and proceeding to the next. Even if the weighing is incorrect, the user can continue to the next step, but the button will remain bright blue.

[0139] This product provides a rechargeable USB data cable for importing and exporting recipes and other information. It can import confirmed recipes and export recipes from the backend hard drive for long-term dietary follow-up, retrospective analysis, and comparison.

[0140] A switch is provided to easily start the device. The weighing equipment can be started simply by touching the button as needed.

[0141] A battery device that can be easily replaced is provided, allowing the battery to be replaced as needed and easily removed when not in use, thus saving energy.

[0142] A charging port device is provided that allows for easy charging, enabling simple connection to a power source for charging when the device is not in use due to lack of power or low power.

[0143] A selector button device with interchangeable units (g / oz) is provided. This device allows for easy and flexible switching of the desired weight unit according to the needs of weighing or research, and the weight is displayed on the weight display screen on the left.

[0144] A selector button device is provided that allows for the selection of whether to remove the weighing carrier (tare, ~o~). This device allows for easy and flexible reset of the initial weight to 0 after adding the weighing carrier (tray, measuring cup, etc.) according to the needs of weighing or research, and displays the weight on the left-hand weight display screen.

[0145] This invention provides a device for detachable and replaceable recipe display screens. This device allows for easy and flexible replacement of outdated, damaged, or aging recipe display screens based on the needs of repeated weighing or research, thus saving resources and conserving other equipment. It also facilitates the rational recycling of aging screens and the reuse of usable materials.

[0146] This invention provides a simple, portable structure that is easy to disassemble, clean, and wash, making it easy to keep clean. It is compact and lightweight, making it convenient to carry when traveling.

[0147] Finally, the purpose of this invention is that this standardized device is simple, inexpensive, and easy to reproduce, and can be extended to all uncomorbid populations requiring calorie control and related research.

[0148] In summary, this device enables the quantitative design of key dietary plans for patients with uncomplicated diabetes and allows for the following research: 1. Analyzing the feasibility of novel treatment methods based on specific calorie or nutrient intake through correlation analysis. 2. Monitoring the hypoglycemic effects of the same treatment method after different calorie intakes to identify the optimal calorie values. 3. Comparing the recovery and stabilization of blood glucose levels after different treatment methods. 4. Assisting in researching the correlation between blood glucose recovery effects and various drug therapies, physical therapies, and exercise therapies.

[0149] To achieve the above objectives, before setting up the device of this invention, the initial value for weighing should be set to 0 according to the project requirements. Different household kitchens or different laboratories can set different weighing units as needed, and the units should be noted in the weighing results for reference in terms of food usage and related research. The following scheme will mainly use food types and weights within 1300-1625 kcal as examples, such as 15-18 food exchange portions for patients.

[0150] The system's built-in program or an Excel spreadsheet system can be used to plan the recipes into a "Recipe Structure Table" according to a series of rules, as follows:

[0151] Recipe Summary Table

[0152]

[0153] According to the plan, the number of food exchange portions for various ingredients in the three meals can be arranged in Excel as follows. Users can also manually increase or decrease each food exchange portion as needed. After selecting the ingredient name, the equivalent weight (grams), the consumption weight (grams), and the name of the recommended dish will be automatically displayed:

[0154] Monday

[0155]

[0156] Specifically, under the "Number of Servings for Food Exchange" column, there is a "Total Number of Servings for Three Meals" column, with a target value between 15 and 18. In the "Ingredient Name" column, the specific ingredients in each category are optional (using Excel's optional operation settings). The selection range is the content from the previous "Equivalent Values ​​of Various Food Exchanges" table (more can be added later). The equivalent weight (grams) is the weight (grams) from the previous "Equivalent Values ​​of Various Food Exchanges" table. For example, the formula for the "Equivalent Weight (grams)" space for dairy products is "=LOOKUP(E6,{"Milk Powder","Skimmed Milk Powder","Cheese","Milk","Goat Milk","Unsweetened Yogurt"},{20,25,25,160,160,130})". The "Consumption Weight (grams)" is the result of multiplying the number of exchange servings of a specific ingredient by its equivalent weight (grams). Each dish name row has a background color; ingredients with the same background color are grouped into the ingredient section of that dish. The circle on the right can be clicked to confirm completion. Once each ingredient has been weighed to the correct weight, a beep will sound. The software can automatically confirm the measurement, or you can manually tap the circle to complete the confirmation.

[0157] The present invention relates to an intelligent high-precision weighing device for dietary ingredients for diabetic patients without complications. The weighing device includes at least one electronic watch, an electronic watch bell port, two time increment / decrement buttons, a tray, a measuring cup, a weight sensor, a weight display screen, a recipe display screen, a signal interface, a switch, a battery device, a charging port device, a charging cable that also serves as a data cable device, a selector button device for interchangeable units (g / oz), a selector button device for interchangeable weighing carrier removal (tare, ~o~), and a detachable recipe display screen device.

[0158] The main body of this intelligent high-precision weighing device for dietary ingredients for diabetic patients without complications is made of ABS food-grade plastic, which is waterproof, dustproof, and easy to clean.

[0159] A high-precision weight sensor is placed below the circular weighing area, providing highly accurate weight data. It can intelligently and sensitively sense every gram, with an accuracy of 0.01g, meaning it can accurately detect even a feather. The maximum load capacity is 10kg, and it is suitable for weighing a wide range of objects, including food and medicinal herbs.

[0160] The time and weight display of the electronic watch is a plastic electronic display, similar to the display of an electronic blood pressure monitor.

[0161] The electronic watch's time display shows two times: a smaller display in the upper left corner shows the scheduled time for the next meal preparation, while the larger display in the center shows the current standard time. Users can adjust the scheduled meal preparation time by pressing three different colored buttons next to the time display. Light blue is the time increment button, dark blue is the time decrement button, and white is the selection button, allowing selection between the preset time and the standard time, or between hours and minutes. A small sun-shaped beeping device in the upper right corner of the display emits an alarm sound. A "beep" indicates that the meal preparation time of 11:00 or other set times has arrived. Pressing the beeping device or the alarm bell on the mobile app will silence the alarm. The preset reminder function remains active regardless of whether the device is powered on or off.

[0162] The entire operation is controlled by a single switch. This push-button switch is located in the center of the weighing scale; a light press starts the device. To the right of the switch are two buttons: one for changing the unit (g / oz) and another for selecting whether to remove the weighing medium (tare, ~o~). A light press changes the weighing unit or selects whether to weigh using the tare method. Convertible units include grams / g and ounces / oz. Users can easily switch units with a single press, flexibly handling various proportions and efficiently weighing liquids and solids, making meal preparation smoother. The option to remove the weighing medium (tare, ~o~) allows for one-touch zeroing. Both buttons are large, convenient buttons, simple to operate, and save time and effort.

[0163] Commonly used weighing media include large and small trays, and measuring cups. Large trays are roughly cubic in shape; small trays are disc-shaped. Measuring cups are standardly available in four units: deciliters, milliliters, ounces, and cups, allowing users to choose the appropriate unit. Trays and measuring cups are made from edible materials, and various sizes can be designed and manufactured to suit different weights. For example, time and weight displays on electronic watches can be manufactured and supplied by general instrument manufacturers. Recipe displays can be manufactured and supplied by electronic instrument manufacturers. All of these components are detachable and replaceable.

[0164] The recipe display screen is located below the weighing area of ​​the weighing device. It is a large, touch-sensitive LCD electronic display, 15cm long and 8cm wide, or other suitable sizes. It is intelligent and high-definition, with a clear backlit display. The panel is waterproof, smooth, and easy to clean; it can be wiped clean with a simple wipe. This recipe display screen features a large, high-definition LCD screen, providing clear readings, even at night. It easily handles various scenarios, facilitating meal preparation and other culinary creations, preventing poor visibility during use.

[0165] Each time you enter your age, height, weight, and occupation through the mobile app, the recipe display screen will automatically show this information. The software will calculate your work intensity, BMI, obesity score, degree of obesity, daily energy requirements, and daily nutritional ratio (carbohydrates, protein, and fat) according to predefined rules. It will then recommend a value for each type of food in the food exchange portion list, and the sum of these values ​​will be within the range of the food exchange portion.

[0166] The formulas for calculating these contents are:

[0167] BMI = weight (kg) / height * height (m²);

[0168] Obesity level = (Current weight - Ideal weight) / Ideal weight * 100%

[0169] Daily energy requirement = Ideal body weight (kg) * Calories burned per kilogram of body weight per day = [Actual height (cm) - 105] * Calories burned per kilogram of body weight per day (see the table of calories burned per kilogram of ideal body weight (kcal) above, and the reference standard for labor intensity classification proposed by the Chinese Nutrition Society in October 1989).

[0170] Calculate the daily nutritional ratio (carbohydrates, protein, fat):

[0171] Energy provided by protein (kcal) = Daily energy requirement (kcal) * (12%–14%)

[0172] Energy provided by fat (kcal) = Daily energy requirement * (20%–30%)

[0173] Energy provided by carbohydrates (kcal) = Daily energy requirement * (55%–65%)

[0174] Calculate the weight of the three macronutrients and enter the weight value in the header column of the table:

[0175] Weight of protein (grams) = Energy provided by protein (kcal) ÷ ​​4

[0176] Weight of fat (grams) = Energy provided by fat (kcal) ÷ ​​9

[0177] The weight of carbohydrates (grams) = Energy provided by fat (kcal) ÷ ​​4

[0178] Finally, confirm whether there are any complications and whether the overall amount of nutrients needs to be adjusted.

[0179] The recipe display screen shows elements including the day of the week in the header row, five main eating time zones on the left, the first row category, the number of food exchange portions, ingredient name, equivalent weight (grams), edible weight (grams), dish name, and completion. In the category column, breakfast includes pre-meal vegetables, water, dairy, fruit, vegetables, meat, eggs, beans, whole grains, oil, seasonings, and nuts; snacks include fruit and whole grains; lunch includes fruit, vegetables, meat, eggs, beans, whole grains, oil, seasonings, and nuts; and dinner includes fruit, vegetables, meat, eggs, beans, whole grains, oil, seasonings, and nuts. Users can double-click on a row in a category to add ingredients to that category, allowing them to add different specific ingredients of a single type to ensure food diversity.

[0180] In the food exchange portion count section, the software system will automatically recommend a set number of food exchange portions, ensuring the total sum falls within the range. Within each category with recommended exchange portion counts, the user selects the desired ingredients, and a subsequent column will automatically display their equivalent weight (grams). The ingredients and their equivalent weights (grams) are listed in a series of tables in the background section, including equivalent dairy, fruit, vegetable, meat / egg, legume, grain / tuberous, and oil / fats exchange tables. The content and types of ingredients will be continuously updated during use. The edible weight (grams) column will calculate the edible weight (grams) using the following formula: Edible weight (grams) = Equivalent weight (grams) * Number of food exchange portions.

[0181] In the dish name column of the recipe table, the recipe table will automatically categorize each ingredient into which dish and uniformly color the background of these ingredients.

[0182] In the "Completed" column of the recipe form, users can click the "Confirm" button to change the original light blue circle to a dark blue ring to confirm that the weighing step for that ingredient is complete, and can then proceed to the weighing step for the next ingredient. If the weighing is incorrect, the user can still proceed to the next step, but the button will still be displayed in light blue, indicating that the weighing of that ingredient item has not yet been completed.

[0183] The battery replacement part is located at the rear of this intelligent high-precision weighing device for dietary ingredients for diabetic patients without complications. The easy-to-pry cover forms a flip cover over the battery, which can be easily lifted to replace the battery with a new one, such as two AAA batteries, which can provide power.

[0184] The USB charging port is located on the left or right side of the scale, facilitating the insertion of a USB charging cable to power or replenish the energy reserves of this intelligent, high-precision weighing device for dietary ingredients for patients with uncomplicated diabetes. The charging device completes a full charge in 15 minutes and can last for 3 months or longer.

[0185] The beneficial effects of this invention are as follows:

[0186] The intelligent high-precision weighing device for dietary ingredients for diabetic patients without complications according to the present invention has the following effects:

[0187] Because this device can precisely and cleverly avoid dietary restrictions, accurately create personalized diet plans for diabetic patients without complications, and open up a kitchen-based dietary therapy path for them with high-precision standardized weighing of ingredients, and can flexibly adjust the contents of ingredients to increase food diversity, it can greatly improve patient compliance, help users significantly increase the success rate of blood sugar control, maintain the effectiveness of blood sugar stability, and long-term use can help patients improve the cure rate of the "five-horse carriage" treatment method.

[0188] In particular, unlike other food weighing devices, this apparatus is made entirely of waterproof, food-grade material, allowing it to be placed on any slightly damp flat surface. It is small and space-saving. Furthermore, the device is relatively inexpensive and simple to manufacture. Different laboratories can produce it in nearby factories, facilitating the development of new dietary therapy methods, optimization of food combination and proportioning processes, and aiding patient recovery. It also facilitates the standardization of food collection procedures and allows for comparative analysis with other relevant results. Attached Figure Description

[0189] To more clearly illustrate the technical solutions in the embodiments of the present 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 only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0190] Figure 1 This is a schematic diagram illustrating the intelligent high-precision weighing device for dietary ingredients for diabetic patients without complications according to the present invention.

[0191] Figure 2 It means Figure 1 The diagram shows the setup of the electronic watch.

[0192] Figure 3 It means Figure 1 The diagram shows the electronic watch bell sound scheme and the reminder sound speaker sound scheme.

[0193] Figure 4 It means Figure 1 The diagram shows the time increment / decrement buttons on a digital watch.

[0194] Figure 5 It means Figure 1 The diagram shows the large and small pallet options.

[0195] Figure 6 It means Figure 1 The diagram shows a sample measuring cup.

[0196] Figure 7 It means Figure 1 The diagram shows the weight display screen and its detachable construction scheme.

[0197] Figure 8 It means Figure 1 The diagram shows a touchscreen recipe display.

[0198] Figure 9 It means Figure 1 The diagram shows a USB charging cable and a data cable.

[0199] Figure 10 It means Figure 1 A schematic diagram of the switching scheme shown.

[0200] Figure 11 It means Figure 1 The diagram shows the battery mounting components and the detachable construction scheme.

[0201] Figure 12 It means Figure 1 The diagram shows a schematic of the charging port device.

[0202] Figure 13 It means Figure 1 A schematic diagram of a selector button device with interchangeable units (g / oz) is shown.

[0203] Figure 14 It means Figure 1 The diagram shows a scheme for a selector button device that allows for the replacement of the weighing carrier (tare, ~o~).

[0204] Figure 15 It means Figure 1 The diagram shows a detachable connection between the recipe display screen and the weighing platform.

[0205] Figure 16 This is a schematic diagram illustrating a smart, high-precision weighing device for dietary ingredients for diabetic patients without complications, according to the first embodiment of the present invention.

[0206] Figure 17 This is a schematic diagram illustrating a smart, high-precision weighing device for dietary ingredients for diabetic patients without complications, according to the second embodiment of the present invention. Detailed Implementation

[0207] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0208] As shown in the figure, this is a dietary therapy method suitable for diabetic patients without complications.

[0209] The operation of this intelligent high-precision weighing device for dietary ingredients for diabetic patients without complications can be performed by one person.

[0210] Before operating this intelligent high-precision weighing device for dietary ingredients for patients with uncomplicated diabetes, it is necessary to confirm that the patient is indeed a diabetic without complications and to check whether the device is functioning properly: whether the display screen is clear, whether the battery is sufficient, and whether all parts are working well. Remove the intelligent high-precision weighing device and check that all components on the front and back are complete (e.g., ...). Figure 1 Press and hold the large central switch on the weighing mainboard (e.g., ...). Figure 10 To start the device, press the bottom selection button on the time control knob to choose whether to change the preset time (smaller text at the top) or the real-time time (larger text at the bottom). The time will flash during selection; if the button remains pressed for more than 2 seconds, the selection is confirmed. Then press the button with the "+" sign next to the time display screen (e.g., ...). Figure 4 (Above) Increase the time to the pre-prepared meal time that needs to be reminded. If the button increases the time too much, press the button with "-" (e.g., Figure 4 (Next) Reduce the time to the required amount and check the time display screen (e.g.) Figure 2 Are the numbers displayed on the scale clear? Select the weighing unit as grams and the no-tare mode, and place a large tray (such as...) on the weighing pan. Figure 5 Check the weight display (e.g.) Figure 7 Check if the numbers displayed on the screen are accurate and clear. For example, if the actual weight of the large tray is 20 grams, the weight display should show 20.00. If it is unclear, check the cause. If it is caused by screen aging, replace the screen (e.g., ...). Figure 7 If the battery is low, replace it or charge it promptly (e.g., ...). Figure 9 , Figure 11 , Figure 12 After the inspection is passed, press and hold the main switch to turn off the device and enter the actual project operation test.

[0211] First, such as Figure 16The intelligent high-precision weighing device for dietary ingredients for diabetic patients without complications, as shown in this invention, implements the following stage: inputting basic patient information, including age, height, weight, and occupation. Using the example from the background section, on the application interface equipped with an input method, the user inputs: age: 46 years old, height: 170cm, weight: 75kg, occupation: office worker. The software automatically calculates: BMI: 25.95, obesity rate: 15.38%, obesity level: slightly overweight, work intensity: very light, daily energy requirement: 1300-1625 kcal, daily nutritional ratio: protein: 39g-56.9g, fat: 28.9g-54.2g, carbohydrates: 178.75g-264.1g. The device checks whether each indicator is displayed and whether the results are accurate. If inaccurate, the cause is investigated, and the information is manually re-entered and corrected. If necessary, the device is shut down and restarted. If the displayed results are complete and accurate, a preset time is provided for a reminder, and the user proceeds to the recipe selection step. This step typically involves re-entering the weight value weekly, and users can also change the weight value and other changed indicators at any time.

[0212] In the ingredient table on the recipe display screen, the user first observes whether the displayed elements are complete and accurate, including the day of the week in the header row, the five main eating time zones on the left, the first row of categories, the number of food exchange portions, ingredient names, equivalent weight (grams), edible weight (grams), dish name, and completion. In the category column, breakfast includes pre-meal vegetables, water, dairy, fruit, vegetables, meat, eggs, beans, whole grains, oil, seasonings, and nuts; snacks include fruit and whole grains; lunch includes fruit, vegetables, meat, eggs, beans, whole grains, oil, seasonings, and nuts; dinner includes fruit, vegetables, meat, eggs, beans, whole grains, oil, seasonings, and nuts. The user checks whether the numbers can be manually changed to increase or decrease each food exchange portion, and double-clicks a row in a category to check if ingredients in that category can be added. If the information is incomplete, inaccurate, or rows cannot be added smoothly, the user checks the cause and fixes it; if everything is complete, accurate, and rows can be added smoothly, the user checks the sensitivity of ingredient selection.

[0213] In the food exchange portion count section, users check whether the sum of the food exchange portions automatically recommended by the software system is within the total range, and whether the main food categories in the five dining areas have recommended values. Any food item with a recommended value will have a bright blue circle appear next to it in the "Completed" column.

[0214] Randomly check one of the categories. For example, select the lunch vegetable section and choose cabbage. The software system will automatically display the edible weight (grams) as 100 based on the previous 0.2 servings and the equivalent weight (grams) value of 500. If no data is displayed, or the display is incorrect or unclear, check the cause and fix it; if the check passes, proceed to the next step. Under normal circumstances, assuming no malfunctions, this series of equipment checks should be performed once a week.

[0215] Doctors, nutritionists, or users can select all categories of ingredients on a mobile app or recipe display screen for later use. The system will also automatically save the recipe table for that date via a USB interface (e.g.,...). Figure 9 , Figure 12 The files can be exported via Bluetooth for later use, such as backtracking.

[0216] Regardless of whether the intelligent high-precision weighing device for dietary ingredients for patients without comorbid diabetes is powered off or on, it will receive an alarm sound indicating that the meal preparation time has arrived. Upon hearing the "beep" sound, the user presses the sun-shaped speaker (e.g., Figure 3 The alarm sound can be silenced by either a physical alarm or a mobile app, after which the weighing of ingredients can proceed. For example, if a user is weighing milk in the morning, they will use a measuring cup. The user first sets the weighing display to zero, places the clean measuring cup on the weighing platform, and presses the unit selection button (e.g., ...). Figure 13 Select the unit as g, then press the "Remove Weighing Carrier (Tare, ~o~)" key (e.g.) Figure 14 Zero the scale, slowly pour in milk until the target weight is reached. The display will show 200.00 grams, and an alarm will sound once. The user can touch the bright blue circle with their finger to turn it into a dark blue ring, confirming the completion of the weighing step for this ingredient, and then proceed to the next step of weighing the watermelon. After removing the measuring cup and milk, clean the weighing platform, zero the display again, and then put the watermelon in. When the target weight is reached, the display will show 125.00 grams, and an alarm will sound once. The user can touch the bright blue circle with their finger to turn it into a dark blue ring, confirming the completion of the weighing step for this ingredient. If the weighing is incorrect, you can still proceed to the next step, but the button will still show a bright blue circle. The user can complete the weighing of all ingredients in this way. The system will also automatically save a table of weighing completion for this recipe on that date, which can be accessed via USB interface (e.g., Figure 9 , Figure 12 The files can be exported via Bluetooth for later use, such as backtracking.

[0217] Finally, the user gathers all the ingredients and prepares the meal according to the different colors representing different dishes.

[0218] This invention is not limited to the embodiments described above. Without departing from the spirit of this invention, those skilled in the art can use computer code to program the calculation process, making it more comprehensive, and can also connect to the internet for information processing, modifying aspects such as occupational types, ingredient contents, construction techniques, and dimensions. Therefore, the scope of the claims of this invention is not limited to the scope of the detailed description, but rather to the following claims and their technical concept.

[0219] Industrial applicability

[0220] The intelligent high-precision weighing device for dietary therapy ingredients for diabetic patients without complications according to the present invention can accurately measure the weight or volume of ingredients in real time by arbitrarily selecting various types of food within a suitable caloric range. Therefore, it can greatly improve the success rate of dietary therapy for controlling, balancing, and stabilizing blood sugar in diabetic patients, which is expected internationally. Long-term use can also largely avoid various chronic complications.

[0221] This complete weighing device, featuring precise time settings and stable, structured, quantitative measurement of various ingredients, can accurately provide high-standard dietary guidance for patients with uncomplicated diabetes. It can also record in detail the effective calories and various nutrients from each meal over a long period, thus significantly improving the accuracy and reliability of blood sugar control and health management outcomes for patients without complications. Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Therefore, if these modifications and variations fall within the scope of the claims and their equivalents, this invention also intends to include these modifications and variations.

Claims

1. A dietary therapy method suitable for uncomplicated diabetic patients, characterized in that, Includes the following steps: Step S1: Assess the degree of obesity; Step S2: Calculate the total daily calories; Step S3: Calculate the energy contribution of the three macronutrients. Calculate the energy contribution of the three macronutrients based on the energy contribution ratio of the three macronutrients in the daily diet of normal adults recommended by the Chinese Nutrition Society. Step S4: Calculate the daily requirement of each of the three major nutrients. Step S5: Adjust the overall nutrient content; Step S6: Develop a menu: First determine the amount of staple food, then determine the amount of side dishes.

2. The dietary therapy method for uncomplicated diabetic patients as described in claim 1, characterized in that, In step S1, the method for measuring the degree of obesity is as follows: S101. Calculate the standard weight of the observed subject according to formula (1-1): Standard weight = (height - 1.05) × 100 (1-1) S102. Based on the standard weight, calculate whether you are overweight according to formulas (1-2) and (1-3): Obesity degree = (actual weight - ideal weight) / ideal weight × 100% (1-2) BMI = weight / (height × height) (1-3) In the above formulas, weight is expressed in kilograms and height in meters; S103. Evaluate the degree of obesity based on the obesity score: Obesity score ranges from -19% to -11%, indicating a degree of obesity that is underweight. Obesity score ranges from -10% to +10%, indicating a normal level of obesity. The obesity score is +11% to +19%, indicating a degree of obesity: slightly overweight. Obesity score greater than +20%, degree of obesity: obese.

3. The dietary therapy method for uncomplicated diabetic patients as described in claim 1, characterized in that, In step S2, the calculation of the total daily calories is based on the individual's workload, as detailed below: S201. Determine the intensity of labor based on occupation; S202. Determine the daily calorie expenditure per kilogram of body weight based on the relative relationship between labor intensity and the degree of obesity. S203. Calculate the total daily calorie requirement based on the patient's standard weight: Total daily calorie requirement = Standard weight × Calories consumed per kilogram of body weight per day.

4. The dietary therapy method for uncomplicated diabetic patients as described in claim 3, characterized in that, The labor intensity mentioned is based on the reference standard for labor intensity classification proposed by the Chinese Nutrition Society in October 1989: Very light labor, mainly sedentary work; Light labor, mainly involving standing or minimal walking; Medium-level labor, such as students' daily activities; Heavy physical labor, such as sports, and non-mechanized agricultural labor; Extremely heavy labor, such as non-mechanized loading and unloading, logging, mining, and stone breaking.

5. The dietary therapy method for uncomplicated diabetic patients as described in claim 3, characterized in that, The daily calorie expenditure per kilogram of body weight is determined based on the relative relationship between labor intensity and degree of obesity. If you are more than 10% overweight, the recommended calorie intake is 20 kcal for bed rest, 20-25 kcal for light leisure, 30 kcal for moderate calorie intake, and 35 kcal for severe calorie intake. If the standard weight is ±10%, the calorie intake for bed rest is 20-25 kcal, for light leisure calorie intake is 30 kcal, for moderate calorie intake is 35 kcal, and for severe calorie intake is 40 kcal. If your weight is less than -10%, the recommended calorie intake is 30 kcal for bed rest, 35 kcal for light leisure, 40 kcal for moderate, and 45 kcal for heavy exercise.

6. The dietary therapy method for uncomplicated diabetic patients as described in claim 1, characterized in that, In step S3, the energy contribution of the three macronutrients is calculated based on the energy contribution ratio of the three macronutrients in the daily diet of normal adults recommended by the Chinese Nutrition Society. The energy content of protein = total calories × (12% to 14%); The energy content of fat = total calories × (20%–30%); The energy content of carbohydrates = total calories × (55% to 65%).

7. The dietary therapy method for uncomplicated diabetic patients as described in claim 1, characterized in that, In step S4, calculate the daily requirements for the three major nutrients. Given that the energy coefficients of protein, fat, and carbohydrates are 4 kcal / g, 9 kcal / g, and 4 kcal / g respectively, calculate the daily required weights of protein, fat, and carbohydrates as follows: Daily protein requirement = Energy provided by protein ÷ 4; Daily fat requirement = Energy provided by fat ÷ 9; Daily carbohydrate requirement = Energy provided by carbohydrates ÷ 4.

8. The intelligent high-precision weighing device for dietary ingredients for diabetic patients without complications as described in claim 1, characterized in that, In step S5, adjusting the overall nutrient intake must take into account the patient's condition and complications. Points to note when determining the nutrient intake for diabetic patients include: (1) Protein: The standard daily dietary intake for healthy adults is 1.0 g / kg*day, which accounts for 10%-20% of the total daily energy intake. Once the glomerular filtration rate decreases or diabetic nephropathy is diagnosed, the protein intake should be restricted to 0.6 g / kg*day. (2) Fat and carbohydrates: If the energy ratio of protein is 10% to 20%, then 80% to 90% of the calories should come from fat and carbohydrates. The energy ratio of saturated fat and polyunsaturated fat should be less than 10%, and the remaining 60% to 70% of the calories should come from monounsaturated fat and carbohydrates. The daily cholesterol intake should not exceed 300 mg. (3) Dietary fiber: The recommended intake of dietary fiber is 25-30 grams per day; (4) Sodium: For diabetic patients with normal blood pressure and renal function, the daily sodium intake should be less than 2.4 grams / day. For those with hypertension, it should be 1 to 2 grams / day. For those with hypertension and nephropathy, it should be less than 1 gram / day.

9. A smart, high-precision weighing device for dietary ingredients suitable for diabetic patients without complications, characterized in that, include: An electronic watch, programmed with a simple computer, is used to remind diabetic patients when to prepare, weigh, and cook food so they can eat on time. The electronic watch bell, which provides an audible signal to signal the end of the measurement period, is used to indicate when to start preparing food for diabetic patients. This provides a clearer message to patients within a certain distance, allowing them to begin weighing accurately. Simple time increment / decrement buttons for setting reminder times; A tray device that can bear a considerable weight of solid food ingredients, used to ensure the cleanliness and integrity of the solid food ingredients, and to ensure that the ingredients are within the effective weighing area during weighing; A measuring cup device that can hold a considerable weight of liquid food ingredients, used to ensure the cleanliness and transferability of the liquid food ingredients, and is located in the effective weighing area during weighing; A weight display screen, similar to that of a blood pressure monitor, is used to digitally display the final weighing data and compare the results with the edible weight data in the recipe. The touchscreen recipe display allows users to input their age, height, weight, and occupation via a mobile app. The system then automatically calculates BMI, obesity level, degree of obesity, work intensity, daily energy requirements, daily nutritional ratio, and generates the day's time and recipe content. The results are then displayed on the recipe display via Bluetooth or network connection. A rechargeable USB cable for importing and exporting recipe information; it can be used to import confirmed recipes and also to export recipes from the background hard drive. A simple start switch for operating the device, used to select the start of weighing equipment by touching a button; An easily replaceable battery device for battery replacement; A charging port device that allows for easy charging when not in use due to lack of power or low battery.

Images