544 results about "Chow diet" patented technology

The invention provides compositions comprising a source of protein and a urolithin. The invention also provides uses and methods associated with, or making use of the compositions, such as a medicament, dietary supplement, functional food or medical food and in the treatment and / or prophylaxis of a muscle-related pathological condition. The invention also provides kits comprising urolithin and protein.

The invention discloses a customer health data intelligent management system and method, and belongs to the technical field of health data management. Basic data and health data are collected; the client inputs a daily menu and calculates nutrients; establishing a daily nutrient matrix based on nutrients, and identifying a diet mode; defining a taste space, and extracting taste features based on the seasoning use condition of the menu every day; integrating to form an input vector; establishing a personalized nutrition demand prediction model, and training to obtain nutrition constraints; retrieving the candidate recipes based on nutrition constraints, and performing taste matching to obtain recommended recipes; based on the menu selection records of the similar clients, the recommended menu is optimized; dynamically adjusting the recommendation strategy according to the score of the customer for the recommended menu to obtain an optimal menu; when the customer eats the optimal menu, the change of health data before and after diet intervention is calculated, and the intervention effect is quantified; nutrients needed by the client are adjusted based on the intervention effect, and the optimal menu is correspondingly adjusted.

The invention discloses an AI-based food image processing method and system, a medium and a product, and relates to the field of artificial intelligence. The method comprises the steps of firstly obtaining a food image after a user cooks according to a preset diet plan, and obtaining a food cooking mode through a food cooking identification model; determining initial calorie in combination with the food database, and obtaining final calorie according to the cooking mode; and when the final calorie exceeds the planned calorie demand, adjusting the suggested edible quantity and feeding back the suggested edible quantity. According to the method, the food calorie is determined in combination with the cooking mode, the problem that the influence of the difference of food processing modes on the food calorie is insufficiently considered in the prior art is solved, and the accuracy of food calorie information calculation is improved.

The invention relates to the field of catering management, in particular to a healthy diet-based catering management method, which comprises the following steps of: acquiring and integrating user information, acquiring user diet basic information, distributing a monitoring period and continuously observing the dynamic change of the user diet basic information to provide a basis for subsequently generating a diet scheme; by generating the initial recipe, processing to obtain the personalized recipe and optimizing the recipe recommendation strategy, the diet plan is ensured to be closer to the actual demand of the user, and the user experience is improved; according to the optimized recipe recommendation strategy, an intelligent diet scheme is evaluated, accurate tracking of food materials and intelligent dish matching are carried out, and the accuracy and controllability of cooking are improved; the financial information of the restaurant is analyzed, the cost control is optimized, the operation cost of the restaurant is reduced, the profitability is improved, and a powerful guarantee is provided for sustainable development of the restaurant. The method is used for solving the technical problem that the current catering management efficiency is not high.

A device for the manufacture of a product that imitates properties of meat and fish and their role in diets. The device comprising an extruder and a cooling die arranged downstream of the exit of the extruder. An inlet port for the insertion of cellular material is provided in a region of the extruder in the vicinity of the extruder outlet to the outlet of the cooling die, preferably between the exit of the extruder and the outlet of the cooling die. Also described is a system comprising the device, and a method for the manufacture of a product that imitates properties of meat and fish and their role in diets with the device or system, and a product that imitates properties of meat and fish and their role in diets.

The invention discloses pea starch-quinoa protein soft gel and a preparation method thereof. The pea starch-quinoa protein soft gel is prepared from pea starch and quinoa protein. The mass ratio of the pea starch to the quinoa protein is 10: (2-3); the IDDSI rating of the pea starch-quinoa protein soft gel is grade 4, the water binding capacity is 76.71 + / -0.12%, the hardness is 1.514 + / -0.017 N, the breaking strength is 0.976 + / -0.004 N, and the apparent viscosity is 473.6 + / -9.1 Pa.s. By optimizing the proportion and processing conditions of the pea starch and the quinoa protein, the soft gel which is easy to swallow and has high nutritional value and good taste is prepared, so that the special diet requirements of old people with dysphagia are met.

The invention discloses a feeding control system and method for intelligent poultry breeding, and relates to the technical field of poultry feeding control. Physiological data of poultry in a farm are obtained, then the poultry are bred in different areas, then the breeding density and environment information of poultry breeding areas are obtained through analysis, the appetite of the poultry is regulated and controlled, and the poultry breeding efficiency is improved. The method comprises the following steps of: analyzing the feeding frequency and the feeding amount of each poultry breeding area, analyzing the feeding frequency and the feeding amount of each time of feeding, monitoring the environment of a trough in the feeding process, further controlling and adjusting the trough and a discharge port, continuously monitoring the physiological data of poultry in each poultry breeding area, and feeding back the physiological data. According to the method, the standard body weight of the poultry is controlled through appetite control and feeding control, the growth consistency of the poultry in a farm is guaranteed, the quality of feed is also guaranteed, and diseases caused by diet are avoided.

The invention provides a CKD nutrition management visual monitoring method and system based on big data, and relates to the technical field of data processing, and the method comprises the steps: carrying out the data preprocessing according to real-time health data, and obtaining a standardized health data set; according to the standardized health data set, evaluating nutritional requirements of the patient, and combining disease progression, individual differences and diet preferences of the patient to generate a personalized nutrition management scheme, the personalized nutrition management scheme including recommended diet, a nutrition supplement scheme and an intake behavior adjustment scheme; according to the personalized nutrition management scheme, a visual display interface is generated, and the visual display interface displays the nutrition state, diet suggestions, potential health risks and predicted effects of the patient; adjusting a personalized nutrition management scheme in real time according to feedback data and health state changes provided by the patient in the use process, and presenting an updated scheme through a visual display interface; the autonomy and accuracy of nutrition management are improved.

The invention relates to the technical field of food processing, in particular to a steamed stuffed bun containing rumex hanus powder and a production process of the steamed stuffed bun. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the steamed stuffed bun containing the rumex hanus powder is prepared by mixing the following raw materials by weight: 80-160kg of wheat flour, 1-7kg of rumex hanus powder, 400-800g of high-activity dry yeast and 180-240g of dietary alkali. The rumex hanus steamed stuffed bun has the beneficial effects that the rumex hanus steamed stuffed bun is rich in nutrition: by adding rumex hanus powder, various nutritional ingredients of rumex hanus are blended into the steamed stuffed bun, so that the nutritional value of the steamed stuffed bun is greatly improved, and the requirements of consumers on healthy diet are met; the reasonable raw material ratio and the standard production process ensure that the steamed stuffed bun has good taste and texture, not only keeps the softness of the traditional steamed stuffed bun, but also is endowed with unique flavor; all links in the production process are strictly controlled, and the quality stability of steamed stuffed bun products is ensured from raw material treatment to finished product packaging.

The invention relates to the technical field of artificial intelligence application, in particular to a personalized diet suggestion method, system and equipment based on a large language model.The method comprises the steps that meal information input by a user is received, and the meal information comprises food pictures or text descriptions; processing the meal information, and identifying food types and quantity; calculating the nutrient content of the current meal in combination with a nutrient database according to the identified food type and quantity; generating a personalized nutritional demand based on the user basic information and the health condition, and determining a demand gap between the nutritional content of the current meal and the personalized nutritional demand; inputting the nutrient content, the demand difference, the user diet preference data and the medicine and food homology data of the current meal into a large language model, and generating the nutrition evaluation of the current meal and the personalized diet suggestion of the next meal; and feeding back the nutrition evaluation and the personalized diet suggestion to a user through a visual interface. And scientific and reasonable diet of the user can be realized.

An automated food recognition platform comprises a memory, processor, and various submodules, utilizing artificial intelligence to analyze digital media (images, photos, audiovisual) for food identification and attributes. It includes an edible food database and recipe submodule, generating personalized recipes considering dietary preferences. The automated food recognition platform also features allergy and drug interaction submodules, informing users of relevant information. A marketplace submodule tracks inventory levels, enhancing recipe recommendations. Leftover identification and meal planning submodules offer creative cooking solutions. An interactive submodule fosters a chef-user community, incorporating user feedback and social media data to refine recipe recommendations. Chefs receive compensation based on a chef rating, determined by user interactions. The platform promotes chef recipes through paid advertising services within the interactive submodule.

The invention discloses a processing method for preparing salt-reduced instant fish sausages by adding salted egg white powder, and belongs to the technical field of deep processing of aquatic products and high-value utilization of poultry egg byproducts. The preparation method comprises the following steps: chopping minced fillet, adding salted egg white powder and ice water, mixing and chopping to obtain minced fillet sol, filling the minced fillet sol into a casing, and performing two-stage heating gelation, high-temperature sterilization and cooling to obtain the instant fish sausage which can be stored for a long time at normal temperature. The quality of the instant fish sausage is remarkably improved by utilizing the salt content and the gel performance of the salted egg white. The method disclosed by the invention not only realizes high-value utilization of the salted egg white, but also reduces the treatment cost of the salted egg processing byproducts. And the adopted process route is compatible with the traditional fish sausage production, does not need major equipment transformation, is easy to realize industrial popularization, is beneficial to the healthy, convenient and diversified development of minced fish products, and conforms to the concept of pursuing healthy diet of consumers.

The invention relates to the technical field of health management, in particular to an intelligent diet intervention control method and system.The intelligent diet intervention control method comprises the following steps that heat, protein, sugar and sodium content data are extracted from a food database based on user health data and individual nutritional requirement parameters, difference values of multiple kinds of food under differential constraints are calculated respectively, and the difference values are calculated; deviation scores are formed through accumulation calculation, and a nutrition deviation score set is generated. According to the method, multi-level processing is carried out on food combination through step-by-step screening and dynamic optimization logic, key nutrition index deviation is extracted based on health data and individual demands, quantitative scoring is carried out, the degree of adaptation of food is determined, and diversity is ensured for deviation scoring, combination screening and variation processing steps. Meanwhile, a non-dominated relation is introduced to remove low-efficiency options, the quality of a recommendation scheme is improved, personalized sorting is performed in combination with user demand weights, food combinations are balanced among nutrition balance, health constraint and personalized demands, and the health management target is accurately met.

The present invention includes techniques for food image processing and particularly relates to a method and system for personalized nutrition management with food image recognition models using deep learning. The method comprises: a user side obtains an food image to be taken by a user, and the food image is input into a trained food image recognition models using deep learning to obtain different types of food sub-images; computing the amount of nutrients contained in the food sub-images, and accumulating the nutrients in all the food to obtain the total nutrients intake of the user; setting intake thresholds of various nutrients, and comparing the total intake of various nutrients with corresponding nutrient intake thresholds to obtain a comparison result; according to the comparison result, type and quantity of taken food are adjusted, and nutrition management is completed. The invention associates the food intake information uploaded by the user with other data sets (e.g., recommendations from their nutritional physician) through the server to determine whether the obtained energy and nutrient ratio are appropriate, and finally, the analyzed data is feedbacked to the user, thereby prompting the user to improve the diet plan.

The invention relates to the technical field of food processing, and discloses low-GI radix puerariae whole flour noodles and a preparation process thereof, and the low-GI radix puerariae whole flour noodles are prepared from the following raw materials in parts by weight: 76-84 parts of wheat flour, 6-14 parts of radix puerariae whole flour, 10 parts of auxiliary material powder, 0-10 parts of vital gluten, 0.1-0.4 part of konjac powder and 1 part of table salt. The auxiliary material powder is composed of buckwheat powder and red bean powder, and the weight ratio of the buckwheat powder to the red bean powder is 9: 1. The content of glucomannan in the konjac powder is more than or equal to 80%. By adopting the raw material formula consisting of the wheat flour, the radix puerariae whole flour, the auxiliary material powder, the vital gluten, the konjac powder and the table salt according to specific parts by weight, all the raw materials have a synergistic effect to form the low-GI radix puerariae whole flour noodles, so that the defects that most of the traditional noodles adopt single grain flour as a main raw material, the raw material composition is single, and the production cost is low are overcome. Therefore, the product is single in nutrition and is difficult to meet the low-GI diet requirement.

The invention belongs to the technical field of water tanks, and provides a connecting support for a water tank and an intelligent water tank, the connecting support is provided with an interaction module, and the interaction module is used for identifying the category of food materials in the water tank to generate food material information; wherein the food material information is one or more of a food material cleaning method, a food material matching scheme and a food material cooking scheme; and the interaction module is configured to learn the preference of the user to generate corresponding food material information. The connecting support has the advantages that on one hand, the connecting support is provided, the connecting support can be installed in a common water tank in an existing kitchen, equivalently, the existing common water tank is transformed so that the connecting support can have the intelligent function, and meanwhile a large model is combined to help a user to obtain better cooking experience and diet matching; meanwhile, on the other hand, the intelligent water tank can be provided with an intelligent interaction system relying on a large model, so that a user can obtain cooking knowledge in the interaction process, and voice control interaction of the water tank is achieved.

A method, performed by an electronic device, for suggesting meal plans, comprises, obtaining diet information of a user; forming a first subset of meal plans from a predetermined meal plan set according to the diet information; generating a second subset of meal plans from the first subset of meal plans via an evolution algorithm; calculating a score for each meal plan in the second subset of meal plans; ranking meal plans in the second subset of meal plans, wherein the score for each meal plan is calculated based on the diet information and one or more elements comprised in each meal plan.

The invention relates to black rice sugar-stabilizing health-preserving rice noodles and a preparation method thereof, and belongs to the technical field of rice noodle processing. The black rice sugar-stabilizing health-preserving rice noodles are prepared from the following raw materials in parts by weight: 40-75 parts of long-shaped rice flour, 10-18 parts of black rice flour, 4-12 parts of sugar-stabilizing rice flour, 8-15 parts of mung bean starch, 4-8 parts of vital gluten, 2-5 parts of black bean flour and 18-22 parts of water. By optimizing the preparation raw materials of the rice noodles, the novel low-GI rice noodles with the long-shaped rice as the main raw material are researched and developed, the low-GI rice noodles have the low GI value and the good texture and cooking characteristics, the requirements of consumers for the taste of traditional rice noodles can be met, healthier choices are provided, the development trend of current healthy diet is met, and the rice noodles have the good market prospects. And the application value is very high.

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

The invention discloses a preparation method of low-GI konjac meal replacement powder, and belongs to the technical field of food processing. The method solves the problems that the existing low-GI meal replacement powder is non-uniform in raw material mixing, easy to lose nutritional ingredients, poor in particle forming, improper in moisture content control and the like. According to the technical scheme, the preparation method comprises the following steps: mixing konjac powder and resistant dextrin according to a mass ratio of 1: 0.5-1: 2, extruding the mixture by a twin-screw extruder at 80-120 DEG C to form a compound, and cooling and crushing the compound to 80-100 meshes; mixing the compound with inulin and soybean protein isolate according to a ratio of 100: 10: 5 to obtain a premix, and mixing the premix with vitamin mineral microcapsules according to a ratio of 100: 1; taking a 5% hydroxypropyl methyl cellulose aqueous solution as an adhesive, granulating by a fluidized bed, and drying until the water content is lower than 5%. The meal replacement powder prepared by the method is balanced in nutrition, uniform in particles, good in reconstituability and suitable for people who need to control blood sugar and pursue healthy diet.

The invention provides a model-based finished dish nutrient content accurate real-time calculation method. The food raw materials and cooking data are obtained through front-end interaction, the nutrient intake is accurately calculated in real time, the nutrient intake is compared with a recommended value of a dietary pagoda for evaluation, food category intake is counted in a classified mode, and prompts are generated. The requirement of modern healthy diet for accurate evaluation of nutritional ingredients of dishes is met, and healthy catering development is promoted.

The system according to the embodiment aims to generate appropriate recipes taking into consideration the health information, allergy information, and refrigerator inventory information of family members. [Solution] A system according to an embodiment includes an input unit, an acquisition unit, a generation unit, and a provision unit. The input unit inputs health information or allergy information of family members and dietary needs. The acquisition unit acquires refrigerator inventory information. The generation unit generates a recipe based on the information obtained by the input unit and the acquisition unit. The provision unit provides the recipe generated by the generation unit.

This is an information provision system for food service establishments designed to support maintaining a balanced diet while promoting a diverse dietary lifestyle. The system includes a dish information storage unit that stores information about dishes offered by food service establishments, linked to their nutritional information. It also has a meal information storage unit that records user meal information, including nutritional details of dishes the user has consumed in the past or plans to consume in the future, associated with the date or period of consumption.

The invention provides a mulberry phellinus linteus strain SH08, mulberry phellinus linteus polysaccharide as well as a preparation method and application of the mulberry phellinus linteus polysaccharide, and belongs to the technical field of biological medicines and functional foods. The mulberry phellinus igniarius strain SH08 provided by the invention is preserved in the China Center for Type Culture Collection on October 11, 2025, the preservation address is No. 299, eight road, Wuchang District, Wuhan City, Hubei Province, the strain preservation number is CCTCC NO: M20252203, and the mulberry phellinus igniarius strain SH08 is named as SanghuangAKSQSH01. The invention also provides a method for preparing high-purity mulberry phellinus linteus polysaccharide (SHP-PS) from sporocarp of the strain, and structural characterization of the polysaccharide. Experiments prove that the SHP-PS can effectively improve non-alcoholic fatty liver disease (NAFLD) induced by high fat diet, and the mechanism of the SHP-PS is closely related to blood fat regulation, liver injury and inflammation reduction, intestinal barrier repair, intestinal flora structure regulation and short-chain fatty acid generation promotion. The invention provides high-quality raw materials and a clear technical scheme for developing novel medicines or functional foods for preventing and treating NAFLD, and has important application value.

Medical meals (meals for inpatients and residents in medical facilities, nursing and welfare facilities, etc.), especially hospital meals, can only provide warm vegetable salads and cannot serve raw vegetable salads. In addition, conventional frozen vegetables have undergone enzyme inactivation by blanching, resulting in poor texture and unappetizing taste. 【Solution】Wash, cut the harvested vegetables, and during heat sterilization, perform low-temperature sterilization that meets the conditions for killing coliform bacteria and does not aim at enzyme inactivation, then cool and freeze them. The resulting frozen vegetables can be consumed without heating after thawing, enabling a taste and texture close to fresh produce.

The invention relates to a system (1) for supporting a balanced vegetarian and / or vegan diet, wherein a nutrient, food, and / or recipe database (3) is stored on a server (2) and a terminal (4) is connected to the server (1), wherein personal data of a target person (5) can be entered on the terminal (4), and the target person (5) is a pregnant woman, a breastfeeding woman, a baby, a toddler, a child, or a teenager, wherein, depending on the personal data, a daily nutrient requirement of the target person (5) is calculated and determined, and the foods and / or recipes stored on the server (1) can be selected on the terminal (4), wherein a comparison of the nutrient content of the selected foods and / or recipes with the nutrient requirement of the target person (5) is displayed on the terminal (4), and in particular, foods and / or recipes are determined and displayed depending on the personal data that can be entered.which cover the daily nutritional needs of the target person (5).

A system is provided.SOLUTION: A system including means for a user to photograph and upload an image of a food, means for a server to analyze the received image and identify the food, means for the server to acquire nutrition information of the identified food and chart a nutrition balance, means for the terminal to display the nutrition balance chart to a user, means for the user to input a chronic disease information and a health goal and for the server to individually make a suitable diet proposal, means for supporting purchase of foodstuffs according to a budget in a convenience store and a supermarket, and means for linking the nutrition balance information with a medical institution.SELECTED DRAWING: Figure 1

The system according to this embodiment aims to generate and notify users of personalized diet recipes in real time according to their diet progress. [Solution] The system according to the embodiment comprises a monitoring unit, a recipe generation unit, and a notification unit. The monitoring unit monitors the user's diet progress. The recipe generation unit generates diet recipes in real time based on the data collected by the monitoring unit. The notification unit notifies the user daily of the recipes generated by the recipe generation unit.