265 results about "Dietary habit" patented technology

A system and method provide nutrition assessments and tools for enabling users to achieve health-related goals based on specific health needs. The tools can include a nutrition assessment tool, a weight solution tool, a meal planning tool, and a meal tracking tool. The method includes receiving patient phenotype data. The phenotype data can include, but is not limited to, biometric data specific to the patient, medical claims data specific to the patient, organizational data specific to an organization to which the patient belongs, and behavioral data including dietary habits and nutritional history. One or more algorithms are executed on at least one processor of a computing apparatus to provide analyses of patient data in order. The results are output to a user in various web pages customized to provide features to the user.

A system and method provide nutrition assessments and tools for enabling users to achieve health-related goals based on specific health needs. The tools can include a nutrition assessment tool, a weight solution tool, a meal planning tool, and a meal tracking tool. The method includes receiving patient phenotype data. The phenotype data can include, but is not limited to, biometric data specific to the patient, medical claims data specific to the patient, organizational data specific to an organization to which the patient belongs, and behavioral data including dietary habits and nutritional history. One or more algorithms are executed on at least one processor of a computing apparatus to provide analyses of patient data in order. The results are output to a user in various web pages customized to provide features to the user.

The invention discloses an intelligent health kitchen system. Consumption of condiments such as each meal of salt, oil and the like in a kitchen, consumption of staple food such as rice and noodles, consumption of vegetables, meat and the like, consumption of water supply in the kitchen, and lampblack and moisture content in the kitchen, displacement of the kitchen, and spilled residual meal quantity can be obtained in real time through a sensor which is tightly connected with a cabinet, a range hood, a water channel and the like. Whether the dietary habit of a family is healthy or not, oil and salt intake in each meal exceeds the standard or not, and nutritional ingredient and heat intake accords with the health standard or not can be determined by data analysis calculation of an intelligent kitchen control center, and a real-time alarm is given in needs. The intelligent kitchen health system is applicable to people with control demands on healthy diet of the kitchen, convenient and efficient monitoring of healthy diet of the kitchen is achieved by monitoring food materials and taking condiments and the like, and the healthy eating habit is revolutionarily created. The intelligent kitchen health system is simple in structure, reliable in technique, convenient and fast to install, strong in universality and very applicable to large-area popularization and application.

The embodiment of the invention discloses hotpot seasonings and a preparation method thereof. The hotpot seasonings are prepared from the following raw materials: rape seed oil, ciba chilli, fresh zanthoxylum, green prickleyash, bean paste, fermented soya beans, spice, crystal sugar, white spirit, green Chinese onion, onion, celery, old ginger and garlic, so the hotpot seasonings have the advantages of fresh and delicious taste and moderate mouthfeel. Compared with the conventional hotpot seasonings added with beef tallow, the hotpot seasonings do not have fishy taste of the beef tallow, are not greasy, and keep the characteristic of fresh and delicious taste of the hotspot. The hotpot seasonings prepared by the invention are pungent but not dry, moderate in mouthfeel, and suitable for people with different dietary habits in different places.

The embodiment of the invention discloses a menu recommendation method and device. The menu recommendation method includes the steps that state information of cooking equipment and information of cooking food materials during cooking of a user are obtained; corresponding cooking menu information is determined according to the state information of the cooking equipment and information of the cooking food materials; if the cooking menu information is included in a preset menu table, the recommendation weight of the corresponding cooking menu in the preset menu table is increased; if the cooking menu information is not included in the preset menu table, the cooking menu information is added into the preset menu table. The dietary habit and cooking habit of the user are judged by obtaining information of the user during practical cooking, and a menu suitable for the user is automatically recommended more accurately and flexibly.

The invention relates to the technical field of food, and discloses a hot pot base and a preparation method thereof. In the hot pot base, a bovine bone soup powder, bovine bone marrow powder and a beef extract which are rich in bone collagen, various amino acids such as hydroxyproline and the like, vitamins and various trace elements such as calcium, phosphorus, ferrum and the like are added into beef tallow, glutinous rice cake hot pepper, ginger, garlic, broad bean paste, fermented soya beans, table salt, white sugar, spice and monosodium glutamate which serve as raw materials, so that the hot pot base has the abundant nutrition while having fresh and fragrant taste. Compared with the hot pot base in the prior art, the hot pot base has the characteristic of fresh and fragrant taste and nutrition. The hot pot base prepared by the method is peppery but not dry, pungent but not bitter and fresh but not thin, is greased and mellow, has moderate mouthfeel and abundant nutrition, and is suitable to be eaten by people which have different dietary habits in every place.

The invention discloses toxin expelling and beautifying tea and a preparation method thereof. A formula comprises the following components in percentage by mass: 20 to 70 percent of tartary buckwheat, 10 to 30 percent of honey powder, 5 to 40 percent of oligosaccharide and 10 to 65 percent of auxiliary material, wherein the auxiliary material is plant or plant extract; the plant is one or mixtureof Pu'er tea, red yeast rice, cassia seed, rhubarb, white paeony root, officinal magnolia bark, lotus leaf, senna leaf and aloe; and the plant extract is extract of the plants. The tartary buckwheat serving as a main component is combined with other medicament-food homological plants in the formula, so the tea can clear the toxin in vivo, plays a role in conditioning the daily life aiming at the crowds with high blood fat and long-term constipation, and has the effects of expelling toxin and reducing fat, enhancing human immunity, treating stomach disease, removing dampness and releasing toxin, treating nephritis and the like. The tea has comprehensive regulating effect on sub-health condition caused by current ubiquitous factors such as environmental pollution, working pressure, poor dietary habit and the like.

The invention relates to instant preserved meat ham food and a processing process of the instant preserved meat ham food and belongs to the technical field of instant food and a processing process of the instant food. Major ingredients of 13 to 18 parts of pork, 7 to 7.5 parts of pigskin, 13 to 15 parts of chicken, 7 to 8 parts of pig fat and 9 to 10.5 parts of diced preserved meat are adopted to be matched with auxiliary materials, and the instant preserved meat ham food is prepared. The instant preserved meat ham food solves the problems that in the prior art, the recipe of the preserved meat food is not reasonable, the flavor belongs to the western style flavor and cannot conform to the eating habits of most people, and the flavor cannot be similar to the flavor of the traditional preserved meat. The invention provides a recipe and a mixture ratio of the instant preserved meat ham food. The flavor is similar to the flavor of the traditional preserved meat. The processing process of the instant preserved meat ham food provided by the invention has the advantages that the flavor of the food prepared by using the recipe is more similar to the flavor of the traditional preserved meat, and in addition, the flavor can be maintained for a long time.

The present invention relates to compositions comprising probiotic and prebiotic components, mineral salts, lactoferrin, and possibly saccharomycetes, which perform correct, effective colonisation of the probiotic components administered, with enteric consequences which involve maintaining and / or restoring intestinal health and preventing the consequences of common dysbioses of the digestive tract caused by stress, incorrect dietary habits and antibiotic treatments. Said compositions also have a concomitant anti-inflammatory and immunomodulating action.

The invention provides a user based dietary recommendation method, which takes implicit geographical attributes of users into consideration while ensuring to conform to the health and avoided foods ofthe users so as to recommend diets which are more in line with local dietary habits. The user based dietary recommendation method considers the time and season to which ingredients belong while recommending a recipe, thereby enabling the recommendation to more conform to the diet concept of natural health.

The invention discloses an intelligent health service system based on health big data. The system comprises an acquisition module and a system data center. The acquisition module acquires human body physique data and is connected with the system data center through the Internet for data return. The human body physique data comprises ages, blood types, health check reports, medical reports, medication records, familial inheritance, work pressure, dietary habits, sleep habits, sleep quality, motion mass, mood swing, air quality, weather conditions, temperature and humidity and noise indexes. The system data center provides customized intelligent health services including health tracking, health monitoring, health records, health consultants, health reminding, health evaluation, health common sense and health consultation for users according to the big data analysis technology and in combination with health management specialized knowledge and medical service resources. By means of the technical scheme, the health status and living quality of residents are improved, and the medical healthcare cost is reduced.

The invention relates to a diet green coarse cereal food and a preparation method thereof, which belong to the technical field of foods. In part by weight, the diet green coarse cereal food comprises 8 to 15 parts of buckwheat, 1 to 5 parts of oat, 2 to 5 parts of barley, 1 to 5 parts of corn, 1 to 2 parts of sorghum rice, 1 to 2 parts of seeds of Job's tears, 0.5 to 2 parts of millet and 1 to 2 parts of peas. The diet green coarse cereal food provided by the invention can replace a staple food in the three meals a day, the normal dietary habit can be kept, people do not need to be determined to eat less, at least twenty jins of weight can be lost in three month after the food is eaten, and the food also has a health-care effect when being often eaten.

With the continuous development of the life of people, the dietary habit is continuously changing; more and more attention has been attached to rational nutrition matches; however, the noodles sold on the domestic market is made of single flour powder and the edible wild herbs contain rich nutrition, for example clover contains nutrition and microelements which are a plurality of times greater than that of meat; the present invention discloses a preparation method of machine-made noodles with wild herbs; in specific, the present invention is a machine-made noodles with wild herbs added. The technical proposal is that fresh wild herbs are collected and cleaned; and then the wild herbs are steamed and dried for use; the dried herbs are put into boiled water until the water is boiling; and then the herbs are beat and the wheat four powder is added for mixing; the mixture is compressed and formed; the formed mixture is steamed for the second time and then deeply fried; the fried mixture is packed at last. The present invention of machine-made noodles added with wild herbs is delicious and the color is green and white; the noodles is provided with strong herb taste and rich nutrition. Therefore, the present invention is an essential nutritious food in daily life.

The invention discloses a medicine for loosing weight and reducing fat. The medicine comprises traditional Chinese herbs of clove, artemisia scoparia waldst, rheum officinale, the root of red-rooted salvia, honeysuckle, lotus leaf, hawthorn, poria cocos, pericarpium citri reticulatae, liquorice and the like. The coordinating intestines and stomachs are conditioned, the dietary habit is changed, the internal environment of a human body is changed, organs of the human body work normally, phlegm is reduced, and damp is cleared, so that the purposes of loosing weight and reducing fat are substantially achieved, the side effect is prevented, and the weight is uneasy to rebound.

The invention provides a healthy diet adjustment and analysis system which comprises a cooking material data collection terminal, a somatic data collection terminal and a data analysis terminal.The cooking material data collection terminal is used for collecting the category, weight and nutrient data of food materials and sending the data to the data analysis terminal.The somatic data collection terminal is used for collecting somatic data and sending the data to the data analysis terminal.The data analysis terminal analyzes the somatic data to obtain the total amount of nutrients needing to be taken in theoretically, analyzes whether the total amount of the cooking materials and the composition of the nutrients are reasonable or not, and adjusts the data of the cooking materials according to long-term somatic data.On the basis of nutrient intake and human body index change data analysis, the dietary habit is improved, and healthy cooking is enhanced.Due to the fact that the equipment carries out data dynamic analysis after collecting the data, a cooking reasonability suggestion is given.In addition, a social contact sharing mode is adopted, mutual encouragement is achieved, perseverance is enhanced, and healthy cooking is insisted.

The invention provides a control method and a control device for a refrigerator. The control method comprises the following steps: obtaining the mounting position information of the refrigerator; sending a running mode query request to a cloud server according to the mounting position information; pre-saving at least one refrigerator running mode respectively corresponding to different geographic areas in the cloud server, wherein each refrigerator running mode contains multiple control parameters of the refrigerator; receiving one or multiple recommended running modes obtained in the cloud server according to the query request, and therefore the recommended running mode is selected by the user of the refrigerator; controlling the refrigerator according to the control parameters of the selected recommended running mode. According to the scheme, the corresponding recommended running mode is determined according to the mounting position information of the refrigerator, and the recommended running mode is automatically matched with the dietary habit and the environmental conditions of the area of the refrigerator, so that the refrigerator automatically runs in the state which can meet the using requirements of the user, and the inconvenient use brought for the user due to a lot of settings is avoided.

The invention discloses a preparation method for composite dried albumen prepared from poultry egg pulp, bean isolated protein powder or bean milk, water, spice water, light soy sauce and white sugar. According to the preparation method, conventional food processing means and modern food industrial production technology are combined for matching conventional food such as poultry eggs and beans for deep processing, the product has a shelf life up to one year or more and industrial production can be realized. The method helps to successfully solve the problems that the dried albumen is layered, has honeycomb bubbles and the like, and the product is uniform and stable. The prepared composite dried albumen is excellent in color, fragrance and taste, fine in mouthfeel and perfect in elasticity, can well cater to the dietary habit and the consumption demands of modern people, and has wide market prospect. The preparation method provides a favorable approach for solving problems such as storage and deep processing of poultry eggs, deep processing of beans and the like, and helps to promote the development of deep processing industry of poultry and bean products in our country.

The invention relates to a preparation method of barley grass tea. The preparation method comprises the steps of carefully choosing raw material, washing, dehydrating, performing super-fine crushing, sterilizing and packaging. The preparation method of the barley grass tea has the advantages of scientific and reasonable preparation method and simple process, and the prepared barley grass tea is delicious in taste, contains more than 70 minerals, various vitamins, plant flavonoids, soluble dietary fiber and natural chlorophyll, and is rich in nutrition, easy to store and transport, clean, sanitary, convenient to drink and suitable for food habits of Chinese people. The barley grass tea is suitable for being used at home and during traveling, as well as being used as a gift for friends and relatives.

The invention relates to a nutrition powder made from chick-peas and grapes, and a preparation method thereof. The raw materials of the nutrition powder include chick-peas, grape juice or aqueous extract obtained from the grapes. By taking into account the scientifically nutritional requirements and the traditional cooking practice of Uigur nationality, the nutrition powder is prepared by using a unique technology. The nutrition powder richly contains the pure natural vegetable protein that can be easily digested and absorbed by the human body, 18 amino acids (including all the eight amino acids that cannot be produced by the human body, and are essential for the human body), crude fat, crude dietary fiber, polysaccharides, vitamin C, and minerals such as B1, B2, calcium, phosphorus, zinc, iron, magnesium, selenium and the like as well as nutrients such as linolenic acid, linoleic acid and the like. Moreover, both the grape skins and the grape seeds contain resveratrol which improves the efficacies of lipid-lowering and blood pressure-lowering of the lipid-lowering nutrition powder, but also is effective in making people strong and healthy, and enhancing the immune system of human body. Therefore, the invention provides the pure natural nourishing food with low content of starch, which is very suitable for children, elderly and middle-aged people and people who suffer from hyperlipemia or hypertension.

The invention belongs to the technical field of healthcare foods, and particularly provides a weight reducing tea and a making method thereof. The weight reducing tea is prepared from the following components in parts by weight: 48-61 parts of lotus leaves, 43-66 parts of hawthorn, 19-36 parts of cassia seeds, 14-26 parts of rose, 9-21 parts of momordica grosvenori and 4-11 parts of leaves of broadleaf holly. The weight reducing tea disclosed by the invention has the advantages that the traditional Chinese medicine weight reducing tea does not contain fat absorption blocking agent, thus the diet of persons taking the weight reducing tea is not influenced by any negative effects, and the persons taking the weight reducing tea can keep the daily dietary habits without special forbidden foods.

The present invention relates to compositions comprising probiotic and prebiotic components, mineral salts, lactoferrin, and possibly saccharomycetes, which perform correct, effective colonisation of the probiotic components administered, with enteric consequences which involve maintaining and / or restoring intestinal health and preventing the consequences of common dysbioses of the digestive tract caused by stress, incorrect dietary habits and antibiotic treatments. Said compositions also have a concomitant anti-inflammatory and immunomodulating action.

The invention provides an intelligent weight scale and an intelligent weight scale control system, comprising a support panel, a display assembly arranged on one side of the support panel, a weight measurement sensor assembly, a weight measurement circuit assembly and a power supply arranged on the other side of the support panel The component further includes an intelligent control component for intelligently controlling the above-mentioned components, and the intelligent weighing scale control system includes an intelligent weighing scale, an intelligent terminal and a gateway, and further includes a cloud. The smart weight scale and the smart weight scale control system mentioned above can intelligently control the relevant components in the smart weight scale because the smart weight scale is equipped with intelligent control components. In addition, the cloud in the smart weight scale control system can transfer The recorded data is stored, and the stored data can be consulted at any time through the smart terminal, combined with historical data and cloud big data to intelligently judge the user's health status, and propose reasonable eating habits and exercise suggestions.

Computer-aided systems and methods are provided for determining the skin composition of a specific user according to Traditional Chinese Medicinal (TCM) principles by statistically analyzing biological and / or psychological information collected from such user, such as age, gender, bodily sensation, skin condition and complexion, sleep pattern, dietary habits, energy level, stress level, physical fitness and emotional wellness, so as to classify the skin composition of the user according to TCM principles but without employing a TCM practitioner. Preferably, the skin composition classification is indicative of Yin-Yang balance of the skin of the user or the lack thereof. The present systems and methods may further recommend to the user one or more topical skin care regimens and / or ingestible skin benefit products suitable for the skin composition of the specific user.

The invention provides an intelligent feeding bottle, which belongs to the technical field of daily necessities. The smart feeding bottle includes an inner tank, a shell and a control circuit, the outer shell includes a first bracket, a heating body is arranged on the first bracket, the control circuit includes a temperature sensor and a microcontroller, and the temperature sensor is used to detect the liquid in the inner tank and convert the temperature information into an electrical signal, and then transmit it to the microcontroller, and the heating body heats the liquid in the inner tank according to the instructions of the microcontroller. The smart feeding bottle can not only monitor the temperature of the milk, the suitable inlet temperature for infant feeding, but also quickly judge the current drinking volume of the infant, and remind the feeding time and the expiration date of the remaining milk in the bottle according to the infant's eating habits degree.

The invention discloses fresh red rice cheese and a preparation method of the fresh red rice cheese. The preparation method comprises the following steps: (1) inoculating a monascus culture solution to sterilized raw milk at the temperature of 28-32 DEG C, and reducing the pH value to be 4.8-5.2; (2) adding 0.0002%-0.0005% of chymosin by mass percent, and fermenting until the pH value is 4.5-4.7, so as to obtain curd; (3) cutting the curd, raising the temperature to 49-54 DEG C within 120 minutes, carrying out washing by virtue of sterile water at 49-54 DEG C, and eliminating whey, so as to obtain curdled milk; and (4) washing the obtained curdled milk by virtue of the sterile water at 1-5 DEG C, draining away water, and filling the curdled milk into a container, so as to obtain the fresh red rice cheese. The fresh red rice cheese is gentle in flavor, long in guarantee period, high in nutrition value, rich in active functional components and conforms to the dietary habit of Chinese.

The invention relates to a vacuumized convenient pie with high water content and its preparation process, which comprises the steps of making flour, stuffing, making cakes, curing, vacuum-packing the soup stock bags, selecting right processor, and finally determining the parameters of pie moisture content, pie weight, thickness and area.

The invention discloses a formula of a honey walnut slice and a production technique. The components of the honey walnut slice are honey, grape sugar, malt sugar, sticky rice, vegetable oil, walnut kernels and the like, and the honey walnut slice is produced with the components by the technological processes of rice washing, rice stir-frying, grinding, flour spreading and turning, pastry braizing, slicing and the like. The produced honey walnut slice is rich in polysaccharide, acid, oxidase, inorganic salt and other components, the nutritive value is high, the color is pure white, the honey walnut slice can be melted as soon as being put into the mouth, is sweet-scented and fresh, can be easily absorbed, and is a good tonic for both the elderly and children, moreover, the shelf life is long, the sugar content is low, and the honey walnut slice accords with the dietary habit and requirements of modern people.

The invention discloses a composition having effect of assisting in decreasing blood sugar, for learning from experiences in unique dietary habits formed by the public in the qinghai-tibet plateau and used for responding to adverse geographical climate conditions. The composition disclosed by the invention is composed of the following raw materials: 100-300 parts of highland barley, 100-300 parts of emblic leafflower fruit, 100-300 parts of turmeric, 50-150 parts of rhizoma zingiberis, 50-150 parts of sea-buckthorn, and 50-150 parts of notopterygium root. The invention further provides application of the composition to preparing health-care foods and / or functional foods and / or medicines, in particular health-care foods and / or functional foods and / or medicines for relieving symptoms of diabetic hyperglycemia. The invention further provides the health-care foods and / or functional foods and / or medicines containing the composition disclosed by the invention and a preparation method thereof.

The invention discloses fruit and vegetable nutritional rice and a processing method thereof. The fruit and vegetable nutritional rice consists of the following raw materials in percentage by weight: 95 to 97 percent of corn meal and 3 to 5 percent of fruit and vegetable powder. The processing method comprises the following steps of: peeling corn, degerming and grinding into powder; and conveying the powder into a stirrer in a formula ratio for stirring, infiltrating the stirred mixed powder, extruding twice to form granular products, and drying to obtain the nutritional rice. The fruit and vegetable nutritional rice is prepared by blending the corn meal serving as a main raw material with the fruit and vegetable powder, so that flavor and nutritional ingredients of the nutritional rice can complement each other, and the fruit and vegetable nutritional rice is aromatic and balanced, has comprehensive nutrients, and offers a good mouthfeel; an edible method for the fruit and vegetable nutritional rice is the same as that of the ordinary rice by process characteristics of the fruit and vegetable nutritional rice, and the fruit and vegetable nutritional rice can be washed, is not crushed and cracked when being stewed, can be mixed with other kinds of rice to be eaten and also can be eaten independently, and the loss of nutrition is avoided; and through eating the fruit and vegetable nutritional rice, a diet structure initiated by nutritional science is met, and the requirement of obtaining multiple nutritional ingredients can be met, so that people are healthy under the condition that dietary habits are not changed.