Smart cutlery for real-time caloric intake monitoring

Abstract

A smart dining system (100) is disclosed for automatically tracking nutritional intake during buffet-style or self-service dining. The system includes one or more smart serving trays (102) equipped with a weight sensor (104), a processing unit (150), a memory (120) storing nutritional information, and a wireless transmitter (152). When a user removes a portion of food, the tray (102) detects a reduction in weight and determines a corresponding nutritional value. This nutritional value is communicated in real time to a smart plate (110) or user device (160) having a wireless receiver (162), an electronic display (112, 164), and a processing arrangement (166) that updates both per-portion and cumulative nutritional totals. Optional components include a tray identifier (170), a refill detector (174), an indicator element (176), and a smart serving utensil (130) having a utensil-mounted weight sensor (132), plate identification sensor (134), and wireless transmitter (136). A backend dashboard (122) may remotely manage nutritional parameters and log consumption data (184). The system enables seamless, accurate, real-time nutritional tracking without requiring manual input, plate weighing, or interruption to the user's natural serving behavior.

Description

[0001] SMART CUTLERY FOR REAL-TIME CALORIC INTAKE

[0002] MONITORING

[0003] FIELD OF THE EMBODIMENTS

[0004] The present disclosure relates to the field of dietary monitoring, nutrition-tracking technologies, and smart kitchen or dining systems. More particularly, the disclosure pertains to a smart cutlery system that automatically measures food portions in real time during self-service or buffet-style dining and provides users with immediate, plate-specific caloric information.

[0005] BACKGROUND OF THE EMBODIMENTS

[0006] In buffet-style and self-service dining, it is difficult for individuals to accurately track how many calories they are adding to their plate. Nutritional information for buffet dishes is often provided only in generalized terms (for example, “200 kcal per 100 g”), which requires diners to estimate portion sizes and perform mental calculations. Most people have no convenient way to weigh or measure each serving in a buffet line, leading to inaccurate intake tracking. In a restaurant or hotel buffet, a health-conscious guest may attempt to approximate calories by visually estimating portion sizes, but combining multiple partial servings from different dishes quickly becomes unreliable. The challenge is further compounded when serving utensils vary in size or when food items have inconsistent density, making even rough visual estimation inaccurate.

[0007] Existing consumer solutions for tracking food intake, such as smart plates or diet apps, are not well suited to communal dining situations. Some smart plate products use cameras and weight sensors to identify and quantify food on a personal plate, but these typically require the user to stop and take a photo of their plate or manually log each item. In a busy cafeteria or buffet, it is impractical for a diner to weigh each food item or input data for every spoonful they take. Consequently, there remains a need for a seamless, automated system that can monitor and report the nutritional content of the food a person serves themselves in real time, without disrupting the normal flow of serving and eating. Several categories of prior art address portions of the general problem of measuring or estimating food intake; however, each approach has constraints or trade-offs that limit its suitability for real-world buffet and communal dining environments.

[0008] Smart plates that incorporate weight sensors, inertial sensors and cameras attempt to determine the mass and identity of food placed on a plate. These systems typically operate by measuring the total plate mass before and after food addition, and by using image recognition or manual photo capture to classify food items and estimate nutritional values from a database. In practice, accurate classification depends on clearly visible, well -separated food items, consistent lighting, and minimal occlusion from hands or utensils. Mixed dishes, sauces, and visually similar foods (for example, mashed potato versus paneer mash, or various curries with comparable color and texture) commonly defeat image classifiers or lead to high variance in nutrient estimation. The requirement that the plate be stationary and oriented for photography is inherently incompatible with the dynamics of serving lines where plates are tilted, jostled, or combined with multiple items in quick succession. Moreover, per-item photographic workflows impose a cognitive and temporal burden on users — asking them to stop, photograph, and possibly annotate each serving — which is disruptive in high-throughput dining settings. Although load cells can provide aggregate mass data, they do not identify the food type; coupling mass readings with image classification compounds errors when either subsystem is imperfect, and the combined system remains sensitive to real- world noise and user behaviour.

[0009] Smartphone applications and web-based food diaries rely predominantly on user input to record food intake. Typical workflows involve searching for menu items in a database, scanning barcodes on packaged foods, or estimating portion sizes via on-screen sliders or manual measurement. While these applications can be effective when users consume packaged foods or well-defined portions at home, they depend heavily on user diligence and accurate portion estimation. In buffet environments, the manual overhead of opening an app, finding the correct dish entry, and inputting or estimating portion weight for each spoonful is impractical. Automated camerabased estimation modules present in some apps face the same pitfalls as smart plates: overlapping items, variable presentation, and mixed dishes that frustrate reliable recognition. Additionally, apps generally lack integration with communal serving infrastructure and therefore cannot access actual dispensing metrics (such as the weight removed from a communal tray) that would enable precise per-portion accounting without manual intervention.

[0010] Some prior solutions propose portable scales or designated weighing stations where users place plates or individual items to determine mass. These solutions provide accurate mass measurement when used correctly, but they interrupt normal serving behavior and increase queue time. Designated weighing stations require users to place their plate on a scale after each addition, which is time-consuming and may be socially awkward in crowded service areas. Portable personal scales require users to carry extra devices and to remember to use them for each serving. The logistical overhead and friction introduced by repeated weighing make these solutions unattractive for the fluid environment of a buffet, and such approaches are therefore unlikely to achieve consistent user adoption in hospitality or high-traffic food service settings.

[0011] RFID and NFC tagging of plates and serving containers enables device identification, and can facilitate automated logging when combined with fixed readers. Systems utilizing tagged plates require diners to use designated plates embedded with passive or active tags and require readers at specific locations (for example, at the serving station) or on utensils. While tags can provide reliable identity information, they do not by themselves provide per-portion mass or nutrient quantification. Implementations that combine tagging with controlled dispensing (for example, automated dispensers or staff-served portions) can attribute servings to specific plates, but such architectures change the nature of the service from free self-service to a managed process. In open buffet environments where users freely scoop from shared trays, tags alone are insufficient to determine the mass and composition of portions without additional sensing infrastructure. Moreover, the need to outfit all plates with tags and to ensure correct tag-reader interactions introduces logistical complexity and maintenance overhead for hospitality operators. Some systems attempt to instrument the buffet line with overhead or in-counter cameras, depth sensors, or other optical systems to track portions being served. These systems aim to detect plate position, utensil movement, and approximate volumes. However, optical systems require unobstructed views and sophisticated scene understanding to associate a given scoop with a particular plate, particularly when multiple diners serve simultaneously or when utensils momentarily obscure the field of view. Variability in tray geometry, reflective surfaces, and the close spacing of diners lead to frequent occlusions and misattributions. Depth sensing and volumetric estimation methods further struggle with liquids, opaque containers, and irregularly shaped food items, resulting in poor accuracy for many dish types. Additionally, privacy concerns arise when camera-based monitoring is implemented in public dining spaces, and the infrastructure cost and computational overhead of robust vision systems can be prohibitive for many food service operators.

[0012] An alternative class of prior art relies on automated dispensers or staff -mediated serving, where portion size can be controlled at the source. Automated dispensing mechanisms can meter a fixed weight or volume per serving, and staff -mediated service can ensure per-plate accountability. These approaches can provide reliable per-portion information but fundamentally alter the buffet model by imposing prescribed portion sizes or requiring staff intervention. They reduce user autonomy and may be impractical in settings where variety, speed, and the social aspects of self-service are primary. In many hospitality contexts, such transformation of the guest experience is undesirable.

[0013] Across these prior art approaches, common limitations are evident: either the techniques require intrusive user actions (photography, manual weighing, app logging), they impose operational changes that conflict with self-service flow (designated weighing stations, staff-mediated serving), they lack the ability to directly associate measured mass with the specific receiving plate in a crowded environment (tagging without mass sensing, vision without reliable plate identification), or they suffer from poor robustness when confronted with mixed dishes, occlusion, lighting variability, and utensil dynamics. Consequently, existing technologies address aspects of portion measurement and food identification but do not provide a broadly practical, non-disruptive solution for accurate, per-portion caloric accounting in real -world buffet and communal dining situations..

[0014] OBJECTIVE OF THE EMBODIMENTS

[0015] An object of the present disclosure is to disclose a smart cutlery system that automatically determines the quantity of food removed from communal serving dishes during self-service dining.

[0016] Another object of the present disclosure is to disclose a smart cutlery system that computes caloric values or other nutritional metrics for each food portion based on pre-stored nutritional data associated with the corresponding serving dish.

[0017] Another object of the present disclosure is to disclose a smart cutlery system that provides real-time nutritional feedback to users as they serve themselves from buffet-style or self-service dining arrangements.

[0018] Another object of the present disclosure is to disclose a smart cutlery system that eliminates the need for diners to visually estimate portion sizes or manually calculate caloric intake.

[0019] Another object of the present disclosure is to disclose a smart cutlery system that enables accurate tracking of cumulative nutritional intake for an entire meal.

[0020] Another object of the present disclosure is to disclose a smart cutlery system that transmits portion-specific nutritional information to a user-associated device without interrupting the normal serving process.

[0021] Another object of the present disclosure is to disclose a smart cutlery system that operates without requiring users to photograph food items, manually log entries, or use external measurement tools.

[0022] Another object of the present disclosure is to disclose a smart cutlery system that reliably associates each serving event with the correct receiving user or plate, even in multi-user or high-traffic buffet environments.

[0023] Another object of the present disclosure is to disclose a smart cutlery system that allows hotel, cafeteria, or kitchen staff to remotely input, update, or modify nutritional metadata for each serving dish via a backend dashboard. Another object of the present disclosure is to disclose a smart cutlery system that supports communication through one or more wireless protocols such as Bluetooth Low Energy, Zigbee, Wi-Fi, NFC, or similar technologies.

[0024] Another object of the present disclosure is to disclose a smart cutlery system that logs serving events, caloric values, and consumption data for later analysis, dietary monitoring, or inventory management.

[0025] Another object of the present disclosure is to disclose a smart cutlery system that integrates unobtrusively into existing buffet setups without requiring structural or operational changes.

[0026] Another object of the present disclosure is to disclose a smart cutlery system capable of functioning accurately with mixed dishes, viscous foods, or foods that lack distinctive visual characteristics.

[0027] Another object of the present disclosure is to disclose a smart cutlery system that minimizes user involvement and automates portion measurement without altering normal dining behavior.

[0028] Another object of the present disclosure is to disclose a smart cutlery system that supports optional plate identification or user identification techniques to enhance serving accuracy.

[0029] Another object of the present disclosure is to disclose a smart cutlery system that provides insights into food consumption patterns, dish popularity, and remaining quantities in serving trays.

[0030] Another object of the present disclosure is to disclose a smart cutlery system capable of operating accurately in environments where multiple servings occur in rapid succession.

[0031] Another object of the present disclosure is to disclose a smart cutlery system that maintains reliability regardless of utensil type, serving angle, or plate orientation. Another object of the present disclosure is to disclose a smart cutlery system that does not rely on optical or camera-based food identification systems that are sensitive to lighting and occlusion. Another object of the present disclosure is to disclose a smart cutlery system that optionally communicates nutritional information to a smartphone, wearable device, or external display.

[0032] Another object of the present disclosure is to disclose a smart cutlery system that supports embodiments where sensors are included only in serving trays without requiring sensors on plates or utensils.

[0033] Another object of the present disclosure is to disclose a smart cutlery system that supports embodiments where plates incorporate weight or identification sensors without requiring instrumented serving trays.

[0034] Another object of the present disclosure is to disclose a smart cutlery system that supports embodiments relying on instrumented serving utensils to determine portion weight or plate identity.

[0035] Another object of the present disclosure is to disclose a smart cutlery system capable of backend-based inference of serving events through time-correlation, predictive models, or machine learning algorithms.

[0036] Another object of the present disclosure is to disclose a smart cutlery system that offers a manual or user-initiated trigger, such as tapping, button -pressing, or NFC pairing, to associate serving events with individual users.

[0037] Another object of the present disclosure is to disclose a smart cutlery system that supports location-based or proximity-based attribution of serving events using suitable sensors or communication techniques.

[0038] Another object of the present disclosure is to disclose a smart cutlery system that quantifies additional nutritional parameters such as carbohydrates, proteins, fats, or sodium.

[0039] Another object of the present disclosure is to disclose a smart cutlery system that remains operational in offline or low-connectivity environments by storing data locally.

[0040] Another object of the present disclosure is to disclose a smart cutlery system that utilizes energy-efficient components to support extended battery-powered operation. Another object of the present disclosure is to disclose a smart cutlery system that can be integrated with healthcare management platforms or dietary monitoring programs for specialized user groups such as hospital patients.

[0041] Another object of the present disclosure is to disclose a smart cutlery system that supports alternative user interfaces including visual displays, haptic signals, or audio notifications.

[0042] Another object of the present disclosure is to disclose a smart cutlery system that identifies users through wearable tags, RFID bands, or short-range beacons.

[0043] SUMMARY OF THE EMBODIMENTS

[0044] In one aspect, the disclosure provides a smart dining system (100) that enables automatic nutritional tracking during self-service or buffet-style dining. The system includes one or more smart serving trays (102) equipped with a weight sensor (104) that detects a reduction in weight when a portion of food is removed, and at least one smart plate (110) having an electronic display (112) for presenting nutritional information. When a user serves food, the detected weight reduction is used to determine a nutritional value for the removed portion, and this value is communicated to the smart plate (110) so that the electronic display (112) can immediately present the added nutritional value and update a cumulative total for the user in real time.

[0045] In another aspect, the disclosure provides a smart serving tray (102) that autonomously measures removed food portions and wirelessly communicates corresponding nutritional values. The tray (102) includes a weight sensor (104), a memory (120) storing nutritional information for a food item, a processing unit (150) for obtaining a nutritional value based on the detected reduction in weight, and a wireless transmitter (152) for sending the nutritional value to external devices. These elements operate together so that the nutritional impact of each removed portion is derived and transmitted in real time.

[0046] In a further aspect, the disclosure provides a user device (160), such as a smart plate (110) or a mobile or wearable device, that receives and displays nutritional information. The user device includes a wireless receiver (162), an electronic display (164), and a processing arrangement (166) that updates the display based on received nutritional values. These components operate together to present each received nutritional value in real time and add it to a cumulative total, thereby providing users with immediate insight into their ongoing nutritional intake.

[0047] In yet another aspect, the disclosure provides a method (200) for tracking nutritional intake in a smart dining environment. The method includes detecting a reduction in weight on a smart serving tray (102), obtaining a nutritional value corresponding to the removed portion using stored nutritional information, wirelessly transmitting the nutritional value to a user device (160), and updating the user device’ s electronic display (164) to reflect both the added nutritional value and an updated cumulative total. The cooperation of the tray’s sensor readings, stored nutritional data, transmitted information, and the user device’s display enables real-time indication of nutritional intake as the user serves food.

[0048] BRIEF DESCRIPTION OF THE DRAWINGS OF THE EMBODIMENTS

[0049] Other objects, features, and advantages of the embodiment will be apparent from the following description when read with reference to the accompanying drawings. In the drawings, wherein like reference numerals denote corresponding parts throughout the several views:

[0050] FIG. 1 is a schematic diagram of an example smart dining system (100) showing multiple smart serving trays (102) each with a weight sensor (104) and wireless transmitter (152), one or more smart plates (110) with electronic displays (112), an optional smart serving utensil (130), and a backend server / dashboard (122), illustrating wireless communication links and the overall system architecture.

[0051] FIG. 2 is an exploded perspective view of an example smart serving tray (102), showing internal components including the weight sensor (104), processing unit (150), memory (120), wireless transmitter (152), tray identifier (170), refill detector (174), and indicator element (176).

[0052] FIG. 3 is a top and side elevation view of an example smart plate (110), showing the electronic display (112), wireless receiver (162), processing arrangement (166), reset control (124), and an optional passive RFID / NFC tag (138) embedded at the rim of the plate. FIG. 4 is an enlarged view of an example smart serving utensil (130), showing the utensil-mounted weight sensor (132), plate identification sensor (134), wireless transmitter (136), and optional user-feedback elements located on the handle.

[0053] FIG. 5 is a schematic representation of an example backend dashboard (122), illustrating interfaces for inputting caloric density data, monitoring tray weight and consumption events, logging plate totals (184), and generating analytics for food service management.

[0054] FIG. 6 is a flowchart of an example method (200) for tracking nutritional intake, illustrating steps including detecting a reduction in weight on a smart serving tray (102), calculating a nutritional value for a removed portion, wirelessly transmitting the nutritional value, and updating a cumulative total on a user device (160).

[0055] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0056] The embodiments herein and the various features and advantageous details thereof are explained more fully with reference to the non-limiting embodiments that are illustrated in the accompanying drawings and detailed in the following description. Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.

[0057] FIG. 1 illustrates an example architecture of a smart dining system (100) for automatic nutritional tracking, showing the functional interaction between multiple smart serving trays (102), one or more smart plates (110), an optional smart serving utensil (130), and a backend server or dashboard (122). Although FIG. 1 presents a simplified schematic for ease of understanding, the depicted arrangement encompasses numerous hardware, software, and communication variations, including alternative embodiments intended for different food-service environments such as hotel buffets, cafeteria counters, hospital serving carts, corporate dining areas, or residential dining spaces. As shown, each smart serving tray (102) stores a food item and includes internal electronics that detect the removal of food portions, determine associated nutritional values, and wirelessly communicate such values to one or more user devices including such as but not limited to smart plates (110) in real time.

[0058] Each smart serving tray (102) includes at least one weight sensor (104), such as a single-point load cell, multiple load-cell elements mounted at the corners of a traysupport frame, a shear-beam sensor, a capacitive sensing platform, or a piezoelectric pressure transducer. The weight sensor (104) may be mounted beneath a rigid food-support surface using stainless-steel standoffs, adhesive bonding pads, recessed mechanical housings, or vibration-dampening elastomer mounts. The load-sensing elements may be thermally compensated or accompanied by a temperature sensor to correct drift when the tray holds hot dishes (for example, trays placed on buffet heating wells). In embodiments where precision is required, the tray (102) may incorporate a multi -sensor arrangement and combine readings from several weight sensors (104) using an internal processor to achieve better resolution, noise cancellation, or tilt correction. The weight sensors may operate in continuous sampling mode, burst sampling mode triggered by utensil motion, or low-power intermittent measurement cycles, with different firmware routines depending on battery capacity and expected traffic.

[0059] Although FIG. 1 shows only the external tray structure, each tray (102) also includes internal processing logic (shown in FIG. 2), but operating conceptually in FIG. 1 to acquire weight data, detect removal events, calculate nutritional values, and transmit data. A processing unit (150) inside the tray interprets digitized weight measurements, applies filtering algorithms such as moving-average smoothing, hysteresis thresholds, or adaptive noise correction, and identifies stable weight drops corresponding to food removal. The tray also includes memory (120) storing nutritional parameters, including calories per unit weight, dish identifiers, ingredient metadata, or allergen information. Upon detecting a portion removal, the processing unit (150) retrieves the caloric density from memory (120) and computes a caloric value for the removed portion. A wireless transmitter (152) (e.g., BLE, Zigbee, Wi-Fi, NFC, or combined multi -protocol module) then produces and sends a data message containing at least the calculated nutritional value, a tray identifier (170), and optional metadata such as a timestamp, food identifier, and portion weight. In some embodiments, the transmitter (152) broadcasts the message to all nearby plates (110), while in others the tray unicasts the message to a specific plate whose identifier is known or detected.

[0060] Multiple trays may be deployed simultaneously as shown in FIG. 1, supporting several food items with different nutritional parameters. Each tray may operate independently, may synchronize through the backend (122), or may participate in a mesh network where each tray functions as a node relaying packets. Some embodiments include additional tray -level elements such as a refill detector (174) for recognizing when a tray is restocked with new food, and an indicator element (176) that provides visual or audible confirmation of detected serving events or sensor status.

[0061] The smart plates (110) shown in FIG. 1 are user-carried devices that display nutritional information derived from tray events. Each smart plate includes an electronic display (112) located at the rim or top surface, which may comprise a low-power LCD, OLED, e-ink, segmented LED, or micro-display module embedded beneath a protective food-safe layer. A wireless receiver (162) within the plate listens for tray transmissions and passes received data to an internal processing arrangement (detailed in FIG. 3). Upon receiving a nutritional value from a tray (102), the processing arrangement (166) updates the display (112) to show the caloric value just added, and also updates a cumulative total for the meal. The smart plate may include a reset control (124) to clear stored totals when beginning a new serving cycle. In some implementations, the plate may additionally include a passive RFID or NFC tag (138) that can be detected by the smart utensil (130) or by tray-side sensors to enable plate identification. While FIG. 1 shows only a display and wireless receiver, certain embodiments of the plate may include additional sensors (e.g., plate-side weight sensors for cross-verification), multiple antennas for directional signal capture, an internal battery with inductive charging capability, or an extended memory (184) for longer-term intake logging.

[0062] An optional smart serving utensil (130) is also illustrated in FIG. 1. The utensil may include its own weight sensor to measure a portion directly when it is scooped, and a plate-identification sensor (134) such as an RFID reader, NFC reader, optical marker detector, or short-range UWB tag reader. The utensil may further include a wireless transmitter (136) that sends utensil -derived data to either the tray (102), the plate (110), or the backend (122). In one embodiment, the utensil identifies the plate (110) receiving the food and communicates its identity to the tray, allowing the tray to unicast the nutritional value. In another embodiment, the utensil weighs the portion directly, bypassing the need for tray-side weight change detection. In still other embodiments, the utensil signals its proximity to the tray (102) to trigger high-frequency weight sampling or to enhance accuracy in crowded buffet environments. FIG. 1 therefore conceptually includes the utensil (130) as an optional component whose participation depends on system configuration.

[0063] The backend server or dashboard (122) shown in FIG. 1 represents a computing platform configured to store and manage system-wide data such as caloric densities, dish information, plate identifiers, consumption logs, portion-event timestamps, and analytics. Wireless communication between trays (102), plates (110), and the backend (122) supports remote configuration, real-time monitoring, and data aggregation. In some embodiments, the backend (122) may act as a routing hub that receives weight-change events from trays (102) and forwards calculated nutritional values to the appropriate plates, while in other embodiments the backend serves only as a logging and configuration tool. The backend can implement loT communication protocols such as MQTT, WebSockets, HTTP REST, or Zigbee coordinator stacks, and may include security features such as encrypted channels, device-authentication keys, and access-controlled dashboards.

[0064] FIG. 1 schematically illustrates wireless communication links among all elements, enabling multiple operational modes. Trays (102) may transmit directly to plates (110) using BLE advertisements, Zigbee unicast packets, or Wi-Fi messages; or the system may operate in a hybrid mode where plates receive tray data through the backend (122). In high-traffic environments, the system can implement collisionavoidance strategies such as randomized transmission intervals or time- synchronized communication slots. The smart plates (110) may include logic to match received nutritional values to recent physical interactions using timing correlation or plate identification signals, and the system may include a coordination mechanism (140) (not shown in FIG. 1) for reliably matching serving events with plates in multi-user scenarios.

[0065] Overall, FIG. 1 provides a high-level representation of how trays (102) detect food removal, compute nutritional data internally, and wirelessly communicate such data to plates (110), optionally with assistance from the smart utensil (130) and centralized management via the backend (122). In a typical serving sequence, a user approaches a tray (102) while carrying a plate (110). As the user removes food, the tray detects a drop in weight via the sensor (104), computes the caloric value using memory (120) and processing unit (150), and transmits the nutritional data through the wireless transmitter (152). The plate receives the data through the receiver (162) and updates the display (112) to present both the incremental and cumulative nutritional values. In parallel, the backend (122) may receive logs of the event or update the tray’s configuration for the next serving cycle. FIG. 1 thereby illustrates the cooperative interaction of all major system components in providing real-time caloric feedback to diners.

[0066] FIG. 2 illustrates an exploded perspective view of an example smart serving tray (102) showing the arrangement of electronic and structural components used to detect food-removal events, compute corresponding nutritional values, and communicate those values to external devices. The exploded representation highlights the internal placement of the weight sensor (104), memory (120), processing unit (150), wireless transmitter (152), tray identifier (170), refill detector (174), and indicator element (176), although FIG. 2 is not limited to the exact geometry shown and encompasses multiple variations of tray form factors, sensing layouts, and enclosure materials.

[0067] In the embodiment illustrated, the smart serving tray (102) includes a top foodsupport surface configured to receive a food container, serving dish, pan, or integrated food well. This top surface may be formed of stainless steel, heat- resistant polymer, ceramic-coated aluminum, or a composite thermoplastic engineered to withstand elevated temperatures encountered in buffet environments. By way of example, a hotel buffet station may employ a stainless-steel GN-pan interface mounted over the tray (102), whereas a residential embodiment may use a lightweight molded polymer platform. The top surface is secured to an internal support chassis, beneath which the weight sensor (104) is mechanically coupled. The weight sensor (104) may be implemented as a single-point load cell, a fullbridge strain-gauge module, a shear-beam element, or a multi -cell configuration in which several load cells are positioned at structurally optimal locations such as tray corners. Multi-cell configurations may be used in high-capacity food-service environments to improve linearity and compensate for uneven loading. The weight sensor (104) may be housed within a sealed compartment, isolated using silicone or elastomeric dampers to reduce vibration noise from utensil impacts, buffet counter oscillation, or user interactions, and may incorporate thermal compensation to manage drift induced by hot food items or heating wells.

[0068] Positioned beneath the weight sensor (104), the processing unit (150) operates as the local control and computation engine for the tray (102). The processing unit (150) may comprise a microcontroller, microprocessor, or system-on-chip (SoC) configured to perform analog-to-digital conversion of sensor signals, apply digital filtering, identify stable weight decreases, and compute nutritional values. Firmware executed on the processing unit (150) may include routines for baseline zeroing, continuous measurement, adaptive smoothing, threshold-based event detection, spike rejection, and stability confirmation to ensure that only genuine serving events are processed. In some embodiments, especially in crowded cafeteria or buffet scenarios, the processing unit (150) may execute pattern-recognition algorithms configured to distinguish between utensil tapping, accidental tray nudging, and true serving-related weight removal sequences.

[0069] The memory (120) is coupled to the processing unit (150) and stores nutritional parameters and tray-specific configuration data. The memory (120) may include non-volatile elements such as flash, EEPROM, or FRAM, and holds at least the caloric density of the food item assigned to the tray (e.g., calories per 100 g), as well as optional additional nutritional metadata such as macronutrient breakdown or allergen identifiers. The memory (120) may also store firmware constants, calibration offsets, historical logs, and device identifiers. During operation, when a stable drop in weight is detected, the processing unit (150) retrieves the caloric density from memory (120), multiplies it by the computed removed weight, and determines a nutritional value for the portion. For example, if a 40 g portion is removed from a tray storing a caloric density of 180 kcal per 100 g, the processing unit (150) computes approximately 72 kcal for transmission.

[0070] The wireless transmitter (152) is positioned within the tray housing and is coupled electrically to the processing unit (150). The transmitter (152) may be implemented as a Bluetooth Low Energy (BLE) module, a Zigbee transceiver, a Wi-Fi radio, an NFC interface, or a multi -protocol communication unit designed for hybrid installations. Antenna structures may include PCB-printed antennas, ceramic antenna blocks, bent-metal antennas, or flexible antenna traces integrated along the tray rim. The transmitter (152) may support broadcast mode for open-area buffet operation, unicast addressed mode for plate-specific delivery, acknowledgment- enabled retransmission, or encrypted communication channels for secure environments such as healthcare or corporate dining facilities. Example embodiments include BLE-only modules for home kitchens, BLE-plus-Zigbee modules for mesh-based hotel buffets, and Wi-Fi-enabled trays for backend-centric restaurant deployments.

[0071] The tray identifier (170) provides a unique identification reference associated with each smart serving tray (102). The identifier (170) may be stored digitally in the memory (120), encoded in firmware, or embodied physically as a passive RFID tag, barcode, or optical marker affixed to the tray exterior. In some implementations, the identifier (170) may also be transmitted by the wireless transmitter (152) in every outbound packet so that plates (110) and backend systems (122) can fully distinguish nutritional data originating from different trays, even when several trays operate in close proximity.

[0072] The refill detector (174) represents a component or combination of components configured to detect when the tray (102) has been replenished with new food contents. The refill detector (174) may include a weight-spike signature detector, a temperature-based detector, an optical lid-open detector, or a backend-controlled software command. For instance, adding a fresh batch of hot curry may cause both a thermal rise and a sudden upward weight change, allowing the processing unit (150) to initiate a tare operation and reload nutritional parameters. In residential or small-scale settings, the refill detector (174) may be simplified to a threshold-based algorithm detecting increases that exceed normal portion-reversal fluctuations.

[0073] The indicator element (176) provides feedback to kitchen staff or users regarding serving-event detection, communication status, calibration states, or battery conditions. The indicator element (176) may include LEDs embedded along an outer rim, small piezoelectric sounders, or haptic elements depending on design requirements. Exemplary use cases include a green LED blink upon successful calorie transmission, an amber indicator when the tray is in calibration or refill detection mode, or a red blink sequence indicating low battery.

[0074] All electronics shown in FIG. 2 may be enclosed within a sealed lower compartment of the tray (102), isolated by food-safe gaskets, molded polymer enclosures, or stainless-steel housings to meet sanitation and wash-down requirements (e.g., IP65 or IP67). Power may be provided through rechargeable lithium-ion battery packs, inductive charging coils positioned beneath buffet counters, replaceable alkaline cells for cost-sensitive deployments, or wired power for permanent restaurant installations. Energy-management firmware may dynamically reduce sampling frequency during low-activity periods, place the transmitter (152) into low-duty- cycle advertisement mode, or activate deep-sleep states that awaken based on motion sensing or utensil -proximity triggers.

[0075] Exemplary embodiments of the tray (102) include large stainless-steel buffet trays with quad-cell load sensing for hotel dining halls, polymer-framed trays with BLE mesh networking for corporate cafeterias, compact bowl-shaped trays with single load cells for residential health-tracking systems, or temperature-insulated souptureen bases incorporating drift-compensation algorithms for hospital food service. Overall, FIG. 2 provides a comprehensive structural and operational representation of how the internal components of the smart serving tray (102) including the weight sensor (104), processing unit (150), memory (120), wireless transmitter (152), identifier (170), refill detector (174), and indicator element (176) cooperate to detect food removal, compute nutritional values, and wirelessly transmit the results to connected devices such as smart plates (110) or backend servers (122).

[0076] FIG. 3 illustrates a top and side elevation view of an example smart plate (110), showing the arrangement of components used to receive nutritional information wirelessly, compute or update cumulative totals, and present such information to the user in real time during food service. The depicted embodiment shows the electronic display (112), wireless receiver (162), processing arrangement (166), reset control (124), and an optional passive RFID / NFC tag (138), although the configuration shown in FIG. 3 is illustrative and not limiting. A wide range of plate geometries, material compositions, electronic layouts, and power-management schemes may be employed while maintaining the core functionality described.

[0077] In the embodiment shown, the smart plate (110) resembles a conventional dining plate in its outward appearance, with a food-support surface formed from ceramic, porcelain, tempered glass, melamine, or food-safe polymer composites. The electronics are embedded within a sealed internal cavity beneath the upper surface, ensuring that the plate retains its normal usability, washability, and weight balance. Along an outer rim, the electronic display (112) is embedded such that it remains visible to the user but does not interfere with placement of food. The display (112) may take the form of a low-power LCD module, OLED segment, e-ink display, micro-LED strip, or a curved segmented indicator depending on plate geometry. In some embodiments, the display (112) may include multiple zones such as an incremental-calorie flash zone and a cumulative-total zone. The display may be laminated beneath a translucent protective layer or covered by a chemically tempered window to withstand repeated washing, abrasion, and thermal cycling. Positioned beneath the display and within the sealed plate cavity is the wireless receiver (162), which is tuned to detect data messages transmitted by the wireless transmitter (152) of the smart serving trays (102). The receiver (162) may be implemented as a BLE transceiver, Zigbee radio, Wi-Fi module, or multi -protocol unit, depending on the system configuration. Antenna structures may include printed antennas on flexible PCB substrates, meandering foil traces placed along the rim for improved range, or ceramic chip antennas optimized for proximity to food materials. The receiver (162) may support broadcast reception, unicast addressed reception, pairing-based communications, or passive wake-on-radio modes for power conservation. In some embodiments, electromagnetic shielding structures or tuned ground planes may be used to improve reception despite the proximity of moist food masses, which tend to attenuate RF signals.

[0078] Located centrally within the plate chassis is the processing arrangement (166), which includes a microcontroller, processor, or SoC responsible for interpreting wireless messages, updating display values, maintaining cumulative calorie totals, and executing error-handling or synchronization routines. The processing arrangement (166) may include volatile and non-volatile memory for storing cumulative totals, user identifiers, recent serving logs, or prior-meal history. Firmware may implement message validation, checksum verification, timestamp interpretation, rolling-identifier comparison, or anti-duplication logic to prevent one caloric value from being counted twice. Upon receiving a nutritional value, the processing arrangement (166) may momentarily drive the incremental-calorie region of the display to show “+X kcal” before merging the amount into the cumulative display, with transition effects such as flashing, color-change, or fade animations depending on the display type. The processing arrangement (166) may further implement timeout logic to clear the display after extended inactivity, or may execute Bluetooth scanning only during expected serving periods to extend battery life.

[0079] The reset control (124) shown in FIG. 3 represents a user-operable input enabling the cumulative total to be cleared, for example before beginning a new meal, after washing the plate, or upon explicit user request. The reset control (124) may be implemented as a physical push-button sealed with a waterproof membrane, a capacitive-touch zone placed beneath the rim, a multi -tap gesture region, or a forcesensitive area recognizable by the processing arrangement (166). Pressing or activating the reset control (124) returns the cumulative display to zero, clears temporary message buffers of the processing arrangement (166), and optionally logs the end of a meal session for backend synchronization. The optional passive RFID / NFC tag (138) embedded in the rim of the plate enables identification by the smart serving utensil (130) or by tray-side sensors in embodiments where directed communication is desired. The tag (138) may be a passive ISO 14443, FeliCa, or NFC Type-2 device carrying a unique plate identifier used in unicast nutritional routing. In one exemplary embodiment, when a user brings the smart plate (110) near the utensil (130), the utensil’s plate-identification sensor (134) reads the tag (138) and communicates that identifier to the corresponding tray (102), which then unicasts caloric data specific to that plate. The tag (138) may also assist in locating plates in storage racks, pairing plates with users, or synchronizing plate identity in multi-user environments.

[0080] The plate (110) may further incorporate one or more power sources such as a rechargeable lithium-polymer battery, an inductive charging coil placed beneath the plate base, or replaceable coin-cell batteries depending on the intended environment. Charging systems may include resonant inductive pads integrated into drying racks or buffet counters, enabling simultaneous charging of multiple plates without connectors. Power-management firmware may place the processing arrangement (166) into a deep-sleep state when prolonged inactivity is detected, waking only when receiving RF signals or user input via reset control (124).

[0081] Example embodiments include full-size dinner plates with wide display areas for hotel buffets, salad or side plates with compact displays for cafeterias, polymer- based lightweight plates used in children’s nutrition education programs, and insulated medical plates for hospital applications with anti-bacterial surface coatings. In some implementations, the plate (110) may include optional sensors such as internal load cells or capacitive mass sensors to detect weight increases directly, allowing cross-verification of caloric data when both tray-side and plateside sensing are used. Alternative embodiments may employ voice-output modules integrated into the rim for accessibility applications, or may link directly to smartphone apps through the receiver (162) for diet-tracking synchronization.

[0082] Overall, FIG. 3 illustrates a hardware and software arrangement in which the electronic display (112), wireless receiver (162), processing arrangement (166), reset control (124), and optional tag (138) cooperate to receive caloric data from one or more trays (102), update and display nutritional totals in real time, and provide a seamless user experience closely resembling operation of a conventional dining plate while embedding sophisticated sensing and communication technology.

[0083] FIG. 4 illustrates an enlarged view of an example smart serving utensil (130), showing the internal sensors and electronics used to assist in portion measurement, plate identification, and communication within the smart dining system (100). Although FIG. 4 depicts a spoon-type form factor for clarity, the smart serving utensil (130) may be implemented as a ladle, tongs, fork, spatula, rice scoop, salad server, or similar food-handling tool depending on the type of dish being served. The utensil (130) incorporates a utensil-mounted weight sensor (132) positioned within the serving bowl, handle, or gripping region. This weight sensor (132) may be implemented as a miniature load cell, foil strain gauge bonded to an internal support surface, a MEMS-based force sensor embedded in a substrate, or a piezoresistive element located along a flexing portion of the handle. In embodiments requiring higher precision, multiple weight-sensing points may be distributed across the utensil and combined through an internal processor to compensate for tilt, grip-angle variation, or dynamic scooping motions. Sensor mounting may be supported by stainless-steel brackets, reinforced polymer ribs, or elastomer-damped housings to reduce noise from utensil impact or buffet counter vibration.

[0084] The utensil (130) also includes a plate identification sensor (134), which enables the device to detect an identifier associated with a smart plate (110) when food is delivered to the plate. The plate identification sensor (134) may be implemented as an NFC reader, RFID reader, UWB tag detector, infrared optical sensor, magnetic signature detector, or a short-range optical code reader. The sensor (134) may be oriented downward to read a passive tag (138) embedded at the rim of the smart plate (110) at the moment of serving. Directional antennas or optical apertures may be included to limit detection to the plate directly beneath the utensil, reducing the likelihood of misidentification in crowded buffet environments. In other embodiments, the plate identification sensor (134) may be mounted closer to the utensil tip to provide immediate plate recognition, or may utilize optical pattern recognition to read printed or embossed markers on the plate’s surface.

[0085] A wireless transmitter (136) is housed within the handle of the utensil (130), electrically connected to the weight sensor (132) and plate identification sensor (134). The transmitter (136) may support BLE, Zigbee, Wi-Fi, NFC peer-to-peer, UWB, or other short-range wireless communication standards. Antennas may be implemented as PCB-printed traces, ceramic chip antennas, flexible substrates, or molded-in conductive features. The transmitter (136) may operate in event-driven burst mode, waking from sleep when weight sensor (132) readings exceed a threshold or when the utensil detects motion via optional accelerometers. Data packets produced by the transmitter (136) may include a portion weight, utensil identifier, plate identifier, timestamp, serving event sequence number, or a quality metric representing sensor stability.

[0086] The utensil (130) may include optional user-feedback elements positioned on the handle to indicate successful portion measurement or plate identification. Examples include one or more LEDs, RGB light strips, piezoelectric buzzers, vibration motors, or acoustic indicators. The utensil may briefly illuminate a green LED when a plate identifier is successfully detected, or vibrate when the portion has stabilized and the weight measurement has been transmitted. These feedback mechanisms assist users in confirming that serving events have been captured, which is particularly useful in fast-paced or multi-user buffet environments.

[0087] Internal electronics may include a miniature processing circuit integrated into the utensil’s handle, responsible for sampling and filtering weight data, managing the plate identification sensor, applying zero-offset compensation, and formatting output messages for wireless transmission. The processing circuit may employ algorithms such as moving average filters, peak detection, hysteresis windows, and motion-adaptive sampling based on inertial signals. Local memory may store calibration coefficients, utensil identifiers, or sensor-characterization data. The utensil may optionally include an IMU to differentiate between scooping and idle motions, enabling more efficient sampling and power management. Power for the utensil (130) may be provided by a rechargeable lithium -polymer cell, a coin-cell battery, or inductive charging coils. Charging may be accomplished through a docking stand, countertop charging pad, or utensil -storage rack integrated into buffet infrastructure. The utensil housing may include waterproof sealing, overmolded gaskets, resin-potted electronic chambers, or IP -rated enclosures to withstand repeated cleaning cycles, dishwasher exposure, or high-temperature wash environments. Materials for the utensil may include stainless steel, reinforced foodsafe polymers, high-temperature composites, or hybrid metal-polymer designs optimized for hygiene and durability.

[0088] Exemplary embodiments include a mode in which the utensil -mounted weight sensor (132) provides the primary portion measurement, allowing the tray (102) to act only as a source of food identity and nutritional density. Another embodiment employs the plate identification sensor (134) to directly associate serving events with individual smart plates (110), enabling the tray (102) to send addressed messages without relying on timing-based correlation. A hybrid embodiment combines utensil weight measurements with tray weight-change data, enabling higher-precision tracking in environments with rapid user turnover. Additional embodiments include tongs with dual force-sensing jaws for gripping irregular foods such as pastries or vegetables, and ladles where the weight sensor (132) compensates for liquid-slosh dynamics using settling algorithms.

[0089] FIG. 5 illustrates a schematic representation of an example backend dashboard (122) that provides centralized configuration, monitoring, data logging, and analytics for the smart dining system (100). The backend dashboard (122) may be implemented as a standalone computer workstation, a local server appliance located in a commercial kitchen, a cloud-hosted web application accessible from mobile devices, or an embedded controller integrated into a facility -wide loT gateway. The dashboard (122) serves as the primary administrative interface through which foodservice staff, nutritionists, or system operators manage nutritional parameters for each smart serving tray (102), supervise system operation in real time, and review aggregated intake data across multiple trays, plates, or user devices (160). As illustrated in FIG. 5, the dashboard (122) includes interface modules for inputting caloric density data, food identifiers, recipe-specific nutritional metrics, and operational metadata for each tray (102). These interfaces may be designed as graphical forms allowing staff to enter values such as calories per 100 g, dish names, allergen content, macronutrient composition, ingredient lists, or batch identifiers. In some embodiments, the dashboard (122) retrieves nutritional profiles automatically from a recipe-management system or from a preconfigured nutritional database. Once updated, the dashboard (122) transmits the data wirelessly to the memory (120) of the corresponding tray (102), allowing trays to update their internal nutritional parameters prior to meal service.

[0090] The dashboard (122) also displays real-time monitoring panels that visualize tray weight levels, serving-event counts, cumulative portion removal, and per-plate caloric totals (184). These monitoring tools may include gauges indicating remaining tray weight, timelines showing serving events, or tabular logs listing timestamped nutritional values transmitted from trays to plates. In some embodiments, the dashboard (122) highlights events such as unexpected weight spikes, rapid depletion indicating popular dishes, or trays requiring refill. The interface may include alert indicators for empty trays, battery-low signals from devices, or communication errors detected in the wireless network.

[0091] Internal processing modules of the backend (122) receive data packets from the wireless transmitter (152) of each tray (102) and from smart plates (110) or user devices (160). These packets may include nutritional values, tray identifiers (170), timestamps (172), portion weights, plate identifiers, or aggregated logs of cumulative totals. The backend (122) organizes this data into structured logs (184) stored in databases that may utilize SQL, NoSQL, time-series databases, or embedded flash memory systems. Log entries may record historical consumption for each plate, dish popularity trends, total food served per tray within a time window, and user-specific nutritional intake for applications in wellness monitoring or dietary compliance.

[0092] The backend (122) may also implement advanced analytics modules that apply statistical computations, consumption prediction algorithms, clustering models, or trend analyses based on accumulated data. For example, the dashboard (122) may generate visualizations showing average portion sizes per tray, hourly consumption rates, per-user caloric patterns, or ingredient-level nutritional summaries. In hospital or wellness environments, the backend may correlate plate identifiers with patient IDs or employee accounts to produce personalized nutritional reports. In cafeteria settings, aggregated data may be used to optimize menu planning by identifying high-demand dishes or adjusting quantities of items to reduce food waste.

[0093] Wireless communication between the backend (122) and the trays (102), plates (110), or utensils (130) may occur over BLE gateways, Wi-Fi access points, Zigbee mesh coordinators, or Ethernet-connected loT hubs. The dashboard (122) may also act as a routing intermediary, receiving serving-event data and forwarding nutritional values to specific plates during addressed communication modes. In larger deployments, the backend may coordinate device registration, assign network addresses, and manage channel permissions, ensuring reliable communication even in environments with dense RF traffic.

[0094] In addition to configuration and analytics, the dashboard (122) may include maintenance and diagnostic tools for monitoring system health. These tools may display battery levels for trays and plates, firmware version information, uptime statistics, sensor calibration deviation, and wireless-signal strength metrics. Staff may initiate remote firmware updates, perform zeroing of trays after refill, or trigger device resets from the dashboard. The backend may also synchronize device clocks to maintain accurate timestamps (172) for logs and event correlation.

[0095] Alternative embodiments of the backend (122) include cloud-based deployments allowing remote monitoring of multiple dining locations, portable tablet-based dashboards for mobile food-service operations, and offline-capable controllers that locally store data when network connectivity is intermittent. The backend (122) may also integrate with external health applications, fitness trackers, diet-planning software, enterprise cafeteria-management platforms, or hospital electronic health record systems, enabling unified nutritional reporting across multiple channels. Overall, FIG. 5 demonstrates how the backend dashboard (122) functions as the administrative and analytical core of the smart dining system (100). Through its capability to input nutritional parameters, monitor real-time serving activity, maintain logs (184), generate consumption analytics, and manage device configuration, the dashboard (122) ensures that trays (102), plates (110), utensils (130), and user devices (160) operate cohesively to deliver accurate and reliable nutritional tracking in diverse food-service environments.

[0096] FIG. 6 illustrates a flowchart of an example method (200) executed by the smart dining system (100) for automatically tracking nutritional intake during self-service dining. The method (200) represents the sequence of software, hardware, and communication actions performed collectively by the smart serving tray (102), smart plate or user device (160), and backend dashboard (122). Although FIG. 6 depicts a linear sequence for clarity, the method supports asynchronous operation, parallel multi-user activity, event-driven execution, and variations in step ordering depending on the chosen embodiment. Each step may be executed in real time, triggered by sensor readings, communication events, or interactions between trays (102), plates (110), utensils (130), and the backend (122).

[0097] The method (200) begins by providing at least one smart serving tray (102) containing a food item. Prior to serving, the tray (102) loads or receives nutritional information stored in memory (120), including caloric density or other parameters relevant to the dish. This data may be entered manually by staff or transmitted remotely by the backend dashboard (122). The tray’s weight sensor (104) is initialized with a baseline reading, possibly after a tare cycle performed during setup or automatically when the tray is refilled. The system may perform calibration correction for thermal drift, sensor hysteresis, or load-offset based on tray geometry.

[0098] A user is then provided with a user device (160), typically implemented as a smart plate (110) equipped with an electronic display (112), wireless receiver (162), and processing arrangement (166). The display (112) may start at zero, indicating the beginning of a meal, and the plate may remain in a low-power listening state awaiting serving-event data. The user may optionally reset the cumulative total using reset control (124) before approaching the food station.

[0099] As the user serves themselves from the tray (102), the weight sensor (104) detects a reduction in weight corresponding to removal of a portion of the food item. The tray’s processing unit (150) continuously samples weight values and applies filtering algorithms to separate intentional scooping events from minor disturbances. Once a stable decrease in weight is recognized, the system determines the amount of food removed by subtracting the current weight from the previously recorded baseline. In some embodiments, the serving utensil (130) may supplement this step by measuring the portion weight directly using utensil -mounted weight sensor (132).

[0100] The processing unit (150) retrieves the nutritional information stored in memory (120), such as calories per unit weight, and computes a nutritional value for the removed portion by multiplying the weight reduction by the stored caloric density. Additional nutritional parameters such as protein or carbohydrate values may also be computed when available. The processing unit may add metadata such as a tray identifier (170), a timestamp (172), or a food-item code to accompany the nutritional value.

[0101] A data signal representing at least the derived nutritional value is then wirelessly transmitted from the smart serving tray (102) using the wireless transmitter (152). Communication may occur through BLE broadcasts, Zigbee packets, Wi-Fi messages, or mesh-network transmissions, depending on system configuration. In some embodiments, the tray broadcasts to all nearby plates (110), while in others the tray unicasts to the identified plate based on detection by the smart utensil (130) or through prior association. Data packets may be structured with error detection, sequence numbers, or retry mechanisms to ensure reliable reception.

[0102] The user device (160), such as a smart plate (110), continuously listens for incoming data signals through the wireless receiver (162). Upon receiving a valid nutritional- value packet, the processing arrangement (166) parses the data, updates its internal cumulative total, and drives the electronic display (112) to present both the newly added nutritional value and the updated meal total. The display (112) may briefly show a “+calories” indicator before returning to a persistent cumulative value. In some embodiments, the plate also logs the value into local storage (184) for later review.

[0103] The method (200) continues iteratively as the user serves additional portions from any tray (102). Each new removal event triggers the same detection, calculation, wireless transmission, and display-update sequence. The system supports multiple users operating simultaneously, with the coordination mechanism ensuring accurate association between serving events and the correct plates. At the backend (122), logs may be recorded to track consumption per tray or per user, supporting analytics and system management.

[0104] In extended embodiments, additional steps may include correlating tray weight changes with plate weight increases when plates include internal weight sensors; verifying serving sequences using signals from the smart serving utensil (130); synchronizing timestamps (172) among trays, plates, and the backend; and performing automatic recalibration of sensors upon detecting environmental changes or refill events detected by refill detector (174). The method may also include optional data transmission from plates (110) back to the dashboard (122) for real-time monitoring or historical reporting.

[0105] Overall, FIG. 6 represents the functional lifecycle of a serving event within the smart dining system (100), from the moment food is removed from the tray (102), through the calculation and wireless communication of the nutritional value, to the presentation of updated intake totals on the user device (160). The method enables real-time nutritional feedback to diners while operating seamlessly in varied environments such as buffets, cafeterias, hospitals, workplace dining, or home kitchens.

[0106] Advantages

[0107] The smart dining system (100) provides multiple technical and practical advantages over existing calorie-tracking and food-serving solutions. These advantages arise from the cooperative operation of the smart serving trays (102), smart plates (110), optional smart serving utensils (130), and the backend dashboard (122), enabling accurate, real-time nutritional tracking without interrupting natural serving behavior.

[0108] A key advantage is that the system eliminates the need for users to manually estimate portion sizes or caloric content during buffet-style or self-service dining. By detecting weight changes directly on the smart serving tray (102), calculating nutritional values automatically, and presenting those values immediately on the smart plate (110), the system ensures that diners receive precise nutritional feedback at the moment of serving. This real-time computation significantly improves accuracy compared to approximate portion estimation, visual guessing, or post-meal logging in diet apps.

[0109] Another advantage is that the system operates seamlessly without modifying a user’s natural eating or serving routine. The user simply serves food as they normally would, and the system’s sensors and wireless communication automatically process all necessary nutritional information. This frictionless approach allows widespread adoption in high-traffic environments such as hotel buffets, corporate cafeterias, school canteens, hospitals, and home dining spaces.

[0110] A further advantage is the modular sensor architecture, which enables flexibility across different deployment scenarios. The system can rely solely on tray -based portion measurement using the weight sensor (104), or it can integrate utensil - mounted weight sensors (132) for environments requiring finer precision. In addition, the plate identification sensor (134) on the smart utensil (130) allows accurate attribution of each serving event to the correct plate, even when multiple users are serving simultaneously. This capability improves data consistency and avoids cross-assignment of caloric values in crowded serving areas.

[0111] The smart plate (110) provides another set of advantages by displaying both incremental and cumulative nutritional values directly on an embedded display (112). Users can monitor their meal intake in real time, enabling informed portion control and dietary decision-making. The reset control (124) allows reuse across multiple meals. Optional plate-side memory (184) supports meal logging without requiring a separate device, making the plate self-sufficient for nutritional recordkeeping. The backend dashboard (122) offers substantial operational advantages for foodservice operators, allowing centralized input of dish-specific caloric densities and nutritional parameters. Real-time monitoring of tray weights and consumption patterns helps staff identify low food levels, predict refill needs, analyze dish popularity, and reduce food waste. Data logging and analytics capabilities support nutrition planning in hospitals, meal auditing in wellness programs, and inventory optimization in commercial kitchens.

[0112] The system also provides technical robustness through multiple wireless communication options, including BLE, Zigbee, Wi-Fi, NFC, and UWB, enabling deployment in environments with varying RF characteristics. The ability to use broadcast transmissions, unicast addressing, or hybrid routing through the backend (122) allows adaptive communication with high reliability. Optional collisionavoidance strategies, retry mechanisms, and antenna diversity further improve wireless performance.

[0113] Another advantage is scalability. Multiple trays and numerous smart plates (110) can be deployed simultaneously without mutual interference, allowing large installations such as hotel breakfast buffets or university dining halls. The system supports multi-user environments and ensures accurate routing of nutritional data through its coordination mechanisms.

[0114] Power-efficient operation provides further benefits. Trays may use low-power sensors and sleep modes, plates may incorporate power-saving display technologies such as e-ink or low-power LCDs, and utensils (130) may activate only during motion or serving events. This enables battery-powered deployment without constant recharging, making the system suitable for mobile food-service stations or temporary buffet installations.

[0115] Another advantage is hygiene and durability. The trays and plates can be designed with sealed electronics and waterproof housings suitable for washing and sanitization. The utensil (130) can be built from food-safe materials and withstand dishwasher cycles, making it compatible with commercial kitchen standards.

[0116] From a user-experience perspective, the immediate, intuitive display of nutritional values helps guide healthier food choices. The feedback may encourage portion moderation, balanced meal planning, and calorie-awareness without the need for external apps or manual entry. This is particularly valuable in hospital settings, dietary monitoring programs, and wellness environments that emphasize nutritional compliance.

[0117] The system further supports integration with external platforms, allowing nutritional data to be exported to health apps, diet-tracking platforms, or electronic medical record systems. This enhances its utility across personal health management, clinical nutrition, and corporate wellness programs.

[0118] Overall, the present system provides a comprehensive and automated approach to nutritional tracking that combines accuracy, ease of use, scalability, and compatibility with a wide range of dining environments. It significantly improves upon conventional calorie-estimation methods, enhances operational efficiency for food-service providers, and supports healthier eating habits through real-time, individualized nutritional feedback.

[0119] It is contemplated that the aforementioned exemplary mechanisms are provided for brief understanding of the present disclosure by technical persons skilled in the art and may not be considered just as limiting in the disclosure. There may be more mechanisms to achieve the objectives of the present disclosure.

[0120] The foregoing descriptions of exemplary embodiments of the present disclosure have been presented for purposes of illustration and description. They are not intended to be exhaustive or to limit the disclosure to the precise forms disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to best explain the principles of the disclosure and its practical application, to thereby enable others skilled in the art to best utilize the disclosure and various embodiments with various modifications as are suited to the particular use contemplated.

Claims

We claim1. A smart dining system (100) for automatic nutritional tracking, comprising: one or more serving trays (102) each having a weight sensor (104) adapted to detect a reduction in weight when a portion of food is removed from the tray (102); at least one smart plate (110) having an electronic display (112) adapted to present nutritional information to a user; and wherein, in response to removal of a portion of food from any serving tray (102): the detected reduction in weight is used to determine a nutritional value corresponding to the removed portion, and the nutritional value is communicated to the at least one smart plate (110), causing the electronic display (112) to present the nutritional value and update a cumulative total for the user.

2. The smart dining system (100) of claim 1, wherein each serving tray (102) further comprises a memory (120) holding a nutritional parameter for the food item in that tray (102), including at least calories per unit weight, and wherein the nutritional value is obtained by multiplying the detected reduction in weight by said nutritional parameter.

3. The smart dining system (100) of claim 1, further comprising a backend server or dashboard (122) in wireless communication with the serving trays (102), the backend server (122) storing and remotely updating food item data for each tray (102), and the serving trays (102) updating their nutritional parameters in response to signals from the backend server (122).

4. The smart dining system (100) of claim 1, wherein communication of the nutritional value to the smart plate (110) takes place using a short-range wireless protocol selected from Bluetooth Low Energy (BLE), Zigbee, Wi-Fi, and NFC.

5. The smart dining system (100) of claim 1, wherein the smart plate (110) maintains and displays a running total of nutritional values for a plurality of portions added during a meal, and the smart plate (110) comprises a user-operable reset control (124) that resets the cumulative total to zero.

6. The smart dining system (100) of claim 1, wherein each serving tray (102) includes an identifier of the food item or tray in the transmitted nutritional value, and the smart plate (110) logs itemized nutritional contributions by associating received nutritional values with specific identifiers.

7. The smart dining system (100) of claim 3, wherein the backend server or dashboard (122) collects and analyzes consumption data including total weight or calories dispensed from each serving tray (102) and total calories consumed per smart plate (110) or per user, and provides an interface for viewing said data.

8. The smart dining system (100) of claim 1, further comprising at least one smart serving utensil (130) assisting in identifying a plate receiving a portion or measuring the portion weight, the smart serving utensil (130) comprising at least one sensor selected from:(i) a weight sensor (132) for measuring the food portion held by the utensil (130), and(ii) a plate identification sensor (134) for detecting the identity of a smart plate (110);and a wireless transmitter (136) for sending information from said sensor to a serving tray (102) or directly to the smart plate (110).

9. The smart dining system (100) of claim 8, wherein the smart serving utensil (130) comprises both the weight sensor (132) and the plate identification sensor (134), the utensil (130) transmitting a data message containing the portion weight and plate identity so that the nutritional value is applied to the correct smart plate (HO).

10. The smart dining system (100) of claim 8, wherein the plate identification sensor (134) comprises an RFID or NFC reader in the smart serving utensil (130), and each smart plate (110) includes a passive RFID or NFC tag (138) storing a plateidentifier, and the nutritional value is transmitted specifically to the identified smart plate (110).

11. The smart dining system (100) of claim 1, wherein the system (100) operates in a multi-user environment with multiple smart plates (110) present, and includes a coordination mechanism (140) ensuring correct routing of nutritional data, the coordination mechanism (140) including one or more of(a) addressed messaging based on plate identifiers;(b) timing-based correlation between a serving tray’s detected weight decrease and the portion added to a smart plate (110); and(c) short-range interaction between a smart serving utensil (130) and a smart plate (110) to designate the receiving plate.

12. A smart serving tray (102) for automatic nutritional tracking, comprising: a weight sensor (104) adapted to measure a quantity of food held on the tray (102) and detect a reduction in the quantity when a portion of food is removed; a memory (120) storing nutritional information for a food item placed on the tray (102); a processing unit (150) that obtains a nutritional value for the removed portion based on the detected reduction in weight and the nutritional information stored in the memory (120); and a wireless transmitter (152) that sends a data message including at least the nutritional value to a smart plate (110), a user device (160), or a backend server (122); wherein the weight sensor (104), the memory (120), the processing unit (150), and the wireless transmitter (152) operate together such that the nutritional value derived for the removed portion is transmitted in real time, enabling external devices to indicate the nutritional impact of the removed portion immediately.

13. The smart serving tray (102) of claim 12, wherein the nutritional information stored in the memory (120) includes caloric density expressed as calories per unit weight.

14. The smart serving tray (102) of claim 12, wherein the tray (102) includes a tray identifier (170) added to each transmitted data message.

15. The smart serving tray (102) of claim 12, wherein the wireless transmitter (152) sends data using a short-range wireless protocol selected from Bluetooth Low Energy (BLE), Zigbee, Wi-Fi, and NFC.

16. The smart serving tray (102) of claim 12, wherein the processing unit (150) adds a timestamp (172) to the transmitted data message.

17. The smart serving tray (102) of claim 12, further comprising a refill detector (174) that tares or resets the weight sensor (104) when the tray (102) is refilled with food.

18. The smart serving tray (102) of claim 12, wherein the nutritional value is transmitted simultaneously to both a smart plate (110) and the backend server (122).

19. The smart serving tray (102) of claim 12, wherein the tray (102) includes an indicator element (176) providing a visual or audible acknowledgment of each detected removal event.

20. A user device (160) for receiving and presenting nutritional information in a smart dining system, the user device (160) comprising: a wireless receiver (162) adapted to obtain a nutritional value transmitted from a smart serving tray (102); an electronic display (164) adapted to present nutritional information to a user; and a processing arrangement (166) that updates the electronic display (164) based on the received nutritional value; wherein the wireless receiver (162), the processing arrangement (166), and the electronic display (164) operate together such that each received nutritional value is presented in real time and is added to a cumulative total displayed to the user.

21. The user device (160) of claim 20, wherein the user device (160) comprises a smart plate (110) having the electronic display (164) integrated into an upper portion of the plate (110).

22. The user device (160) of claim 20, wherein the user device (160) comprises a smartphone, smartwatch, wearable band, tabletop display, or kiosk.

23. The user device (160) of claim 20, wherein the wireless receiver (162) receives addressed messages containing a plate identifier or device identifier (180).

24. The user device (160) of claim 20, wherein the electronic display (164) presents both per-portion nutritional values and a running total.

25. The user device (160) as claimed in claim 20, further comprising a reset input (182) that clears the cumulative total.

26. The user device (160) of claim 20, wherein the processing arrangement (166) maintains a log (184) of nutritional values over one or more meals.

27. A method (200) for tracking nutritional intake in a smart dining system, the method (200) comprising: providing at least one smart serving tray (102) containing a food item, the tray (102) including a weight sensor (104) and stored nutritional information; providing a user device (160) having an electronic display (164) and wireless receiving capability; detecting, by the weight sensor (104), a reduction in weight when a portion of the food item is removed from the tray (102); obtaining a nutritional value for the removed portion based on the detected reduction in weight and the stored nutritional information; wirelessly transmitting a data signal representing the nutritional value from the smart serving tray (102) to the user device (160); and updating the electronic display (164) of the user device (160) to show the nutritional value and add the nutritional value to a cumulative total; wherein the weight sensor (104), the nutritional information stored in the tray (102), the transmitted data signal, and the electronic display (164) of the user device (160)operate together such that nutritional intake is indicated to the user in real time during serving.

28. The method (200) of claim 27, further comprising inputting nutritional information for the food item into the smart serving tray (102) using the backend server (122).

29. The method (200) of claim 27, wherein the data signal includes a tray identifier (170) and a timestamp (172).

30. The method (200) of claim 27, wherein detecting the reduction in weight includes measuring a sequence of weight values and identifying a removal event based on a threshold decrease.

31. The method (200) of claim 27, wherein transmitting the nutritional value includes addressing the data signal to a specific device identifier (180) of the user device (160).

32. The method (200) of claim 27, further comprising storing each received nutritional value in a log (184) on the user device (160) or the backend server (122).

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