227 results about "Eating habits" patented technology

Diet evaluation gastric apparatus (18) is provided, which detects when a patient (10) swallows, and detects the type and amount of matter ingested. The apparatus includes electrodes (74, 100) adapted to be coupled to the fundus and antrum of the patient and to measure electrical and mechanical activity therein, and a control unit (90) to analyze such electrical and mechanical activity and optionally apply electrical energy to modify the activity of tissue of the patient.

The present invention uses market research data to access nutrient intakes of a population. Dietary collection using 24-hour recall generally does not reflect a pattern of “usual” intake behavior for a population group. To determine the impact of food consumption patterns on nutrient intake, a unique methodology using 14-day food diary was developed. The food industry has traditionally used detailed food records to track the consumption of specific branded food items and monitor the growth of food categories, but some of the most valuable databases available concerning longer-term (e.g., 14-day) food intake do not record portion size on an individual consumption basis. Other databases based on shorter-term (24-hour recall) survey periods record portion sizes but are not very representative of eating habits. The preferred exemplary embodiment integrates two such databases with a third data set providing detailed nutrient information for each of a wide variety of foods consumed to provide a combined database for processing nutrient intake reports using statistical analysis. This flexible system allows the user to categorize the population based on “usual” consumption of food categories, specific foods and / or specific brands of foods and determine dietary differences versus their “non-using” counterparts.

A meal plan is generated based on user health data, goals and other information. The data regarding user health goals, eating habits, current health condition, and eating preferences is accessed. A user meal plan is then generated based on at least a portion of the accessed information. The meal plan may be modified based on user selected substitutions, automatically generated substitutions, or in some other manner. When the meal plan is modified, information related to the meal plan is updated.

Diet evaluation gastric apparatus (18) is provided, which detects when a patient (10) swallows, and detects the type and amount of matter ingested. The apparatus includes electrodes (74, 100) adapted to be coupled to the fundus and antrum of the patient and to measure electrical and mechanical activity therein, and a control unit (90) to analyze such electrical and mechanical activity and optionally apply electrical energy to modify the activity of tissue of the patient.

The current invention is directed towards a system for and a method of modifying eating habits of a user. The system and method utilize a set of fixed volume containers that are graduated to provide a user means to control the volume of food consumed over time. In accordance with the instant invention, the contents of the containers are consumed over time according to a schedule which identifies the appropriate containers and the frequency of the meals to be consumed each day. Preferably, the method of the instant invention is utilized for weight reduction, wherein the volume of food consumed per meal is reduced over time while frequency of meals consumed over time is simultaneously increased over time in order to balance the nutritional intake of the user. The fixed volume containers can be pre-filled or provide the user with a measuring means to portion his / her own food. The system and method can be customized to suit the dietary goals of an individual and can be used along with a printed and / or electronic schedule and / or a workbook to further motivate the user to modify his / her eating habits to achieve a set of user goals.

A method for treating a subject is provided, including receiving a sensor signal responsive to the subject eating, analyzing the sensor signal, and driving a current into tissue of the subject responsive to analyzing the signal. The current is typically driven into muscle tissue of the subject's stomach (20). Preferably, receiving the sensor signal includes sensing electrical potential change generated responsive to contraction of a muscle such as a stomach muscle of the subject. In a preferred embodiment, the sensor signal is analyzed with respect to the timing of ingestion, and a level of compliance of the subject with a desired ingestion schedule is determined. As appropriate, a parameter of the current driven into the tissue may be configured such that the application of the current to the tissue induces in the subject a sensation of satiation, discomfort, nausea, or vertigo.

The present invention discloses a preparation method of freeze-dried instant edible bird's nest products. The preparation method comprises the following steps: impurities of fresh edible bird's nest or dry edible bird's nest are removed, and the impurity removed edible bird's nest is soaked in pure water at a temperature of 10-40 DEG C for 1-8 h to obtain soaked edible bird's nest; edible saccharides are added into the soaked edible bird's nest and heating is conducted at a temperature of 90-120 DEG C for 20 min-4 h to obtain liquid edible bird's nest; the liquid edible bird's nest is poured into a mold and quick-frozen at a temperature of -40 DEG C to -15 DEG C for 4-8 h to obtain solid-state edible bird's nest; and the obtained solid edible bird's nest is placed into a vacuum freeze-drying furnace to be freeze-dried for 15-24 h to obtain the freeze-dried edible bird's nest products. Without changing the original form of the freshly stewed edible bird's nest, the preparation method retains the nutritional value of the edible bird's nest. The edible bird's nest has the characteristics of being long in storage time without adding any additives and preservatives, is beneficial to the industrial production, safe and convenient in consumption, and can be brewed with water at any temperature for consumption. After the brewing, the taste and the original shapes of the freshly stewed edible bird's nest are maximally restored and the edible bird's nest products are in line with people's eating habits.

The embodiment of the invention discloses an ingredient intelligent management method and device, a server, an intelligent refrigerator, and a storage medium. The method comprises the following steps: acquiring and recording ingredient data of a user; analyzing and obtaining a user portrait of the user according to the ingredient data, wherein the user portrait depicts the user's eating habits; and according to the user portrait and the current ingredient data of the user, performing ingredient management on the current ingredient data. The embodiment of the invention uses the ingredient data of the user to analyze and obtain the user portrait of the user, and performs ingredient management on the current ingredient data in combination with the user portrait and the current ingredient data of the user, so that the ingredient management process is related to the user's eating habits, so as to provide the user with personalized and intelligent services in different demand scenarios, and improve user experience.

An incrementally-sized Standard-Sized eating-ware system and process comprise a plurality of formulas to establish and assign Standard Sizes to eating-ware. The Standard Sizes' total volumetric capacity equivalents are based on a series of incrementally-sized flat surfaces. These capacity equivalents comprise volume inside eating-ware and directly above it. Standard Sizes guide and control amount and rate of food consumed. The system and processes provide a plurality of incrementally-sized Standard-Sized eating-ware components having successively decreasing Standard Sizes appointed to be utilized in a graduated manner over a period of time and deployed during intervals to provide gradual, unnoticeable food adjustment, which enables users to modify eating habits for effective weight management while minimizing the perception of change. Numerical and letter representations of Standard Size and Calorie Density Mark guide users in selecting eating-ware components to maintain, prevent, increase or decrease weight.

The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods including a jelly-like food favorable as a food can be obtained.

The invention relates to an eating habit monitoring device, which comprises a sound sensor, a sensor interface circuit module, a microprocessor and a display hardware module. The microprocessor comprises a sound signal acquiring module, a signal pretreating module, a signal feature extracting module, a signal feature classifying module, an eating habit analyzing and calculating module and a display software module, and is implemented by the following steps of: when a person eats, continuously acquiring a sound signal in an external auditory canal by using the sound sensor arranged in the external auditory canal; pretreating the sound signal; performing feature extraction on the pretreated sound signal; classifying feature values, and distinguishing swallowing signals and chewing signals and time corresponding to the swallowing signals and the chewing signals; calculating eating habit index values of the person, including total swallowing times, average swallowing times in unit time, and the average chewing time and average chewing times of each time of swallowing; and displaying the habit index values. By the eating habit monitoring device, the eating habit of the person can be analyzed, calculated and displayed, and body health is benefited.

The meal information supply system includes a small-sized portable terminal for reading a bar code of meal data indicative of the contents of an individual meal taken by a user to obtain the meal data and a meal information supply server for receiving, from the portable terminal of a user, a notification of meal data of the user in question through a communication network, analyzing the contents of the meal indicated by the meal data, totalizing, managing and analyzing information about intake including information of a calorie and a food group of a meal taken by each user with respect to each user, generating data of advice on management of eating habits of the user in question and notifying meal information of analysis results to the user through a communication network.

The invention relates to a raising method for special wild pigs. The method comprises the following steps of 1, raising suckling piglets; 2, raising nursery piglets; 3, raising fattening pigs; after the suckling of the piglets is completed and the nursery period is finished, arranging the pigs, controlling the raising density according to 2m<2> per pig, maintaining the effects of warming in winter and cooling in summer, dryness, sufficient light and good ventilation in a pigsty, enabling the weight of each pig to reach more than 30kg, adopting the half-pigsty and half-grazing type raising method, and ensuring the supply of green and succulent feed. The raising method is obtained by a large amount of experiments according to the long-time requirements on the eating habits and meat quality of the wild pigs, and has the advantages that after the special wild pigs are raised by the raising method, the growth speed of the wild pigs is high, the weight of the nine-month nursery pigs can reach 90-100kg and then the wild pigs can be killed and sold on market; the disease-resistant capability is very strong, and the diseases of the wild pigs are almost avoided after the weight reaches 20kg.

The invention provides a system and a method for monitoring eating habits. The system comprises an eating habit signal collector, an eating habit signal processor and a display device, wherein the eating habit signal collector, the eating habit signal processor and the display device are sequentially connected; the eating habit signal collector is used for collecting an eating habit signal of a to-be-tested user in the eating process, and sending the eating habit signal to the eating habit signal processor; the eating habit signal processor is used for processing the eating habit signal sent by the eating habit signal collector, determining the eating habit of the to-be-tested user, and sending the eating habit of the to-be-tested user to the display device; the display device is used for displaying the eating habit of the to-be-tested user. The system and the method for monitoring the eating habits have the advantages that the technical problem of failure in monitoring the eating habit in the eating process in the prior art is solved, and the requirement of modern people concerning the self-health conditions related to the eating habit is met.

The invention provides an intelligent healthy diet recommendation system combined with a mobile terminal. The intelligent healthy diet recommendation system combined with a mobile terminal includes anintelligent terminal and a cloud server. The intelligent healthy diet recommendation system integrates and processes diet data and food nutrient data by means of powerful data processing capability of machine learning and intelligent data processing, recommends suitable recipes for users according to basic information and physical condition information of the user, so as to guide and supervise the diet of the user, make the life and diet of the user more nutritious and healthy and realize analysis of the eating habits of the user and recipe recommendation based on the historical diet record information of the user, and enables the user to intuitively understand whether he or she lacks certain nutrients, thus effectively helping the user change bad eating habits and diet preferences, and scientifically managing the diet of the user.

The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods including a jelly-like food favorable as a food can be obtained.

The method relates to a method for keeping minor grain crops in the households, and in particular relates to a preservative of minor grain crops needing to be kept in the households and a method for keeping minor grain crops. The method is characterized in that the mixture of any two or more of such edible seasonings as clove, fennel, zanthoxylum, peppers, katsumade galangal seed, amomum, cinnamon and anise and such traditional Chinese medicines as cortex moutan, fructus evodiae, rhizoma acori graminei and rhizoma atractylodis can serve as the preservative and be kept together with various minor grain crops needing to be kept in the households, thus achieving the aim of preventing insects from the kept minor grain crops. With the economic conditions of people being continuously improved, using miscellaneous grain crops to preserve health and using various traditional Chinese medicines to cook soup have become the eating habits for the households to keep healthy, but the minor grain crops in the households have multiple varieties and small quantity, need to be compatible with one another and easily have insects in the case of long-time keeping. The method has the following beneficial effect: the mixture of any two or more of such edible seasonings ever prepared in the households as clove, fennel, zanthoxylum, peppers, katsumade galangal seed, amomum, cinnamon and anise and such traditional Chinese medicines as cortex moutan, fructus evodiae, rhizoma acori graminei and rhizoma atractylodis can serve as the preservative and be kept together with various minor grain crops needing to be kept in the households, thus achieving the aim of environmentally-friendly and safe long-time keeping of the minor grain crops in the households.

The invention relates to a capsule for stomach capacity reduction and weight reduction. The capsule comprises an outer capsule layer and a built-in capsule body. The capsule body is sealed; a separator layer is arranged inside the capsule body to divide the capsule body into a left cavity and a right cavity, wherein the two cavities are separated from each other; and the left cavity and the right cavity are filled with inorganic acid salt and organic acid. A micro magnetically controlled switch is arranged at the separator layer. And an air escape valve prepared by enteric-coated materials is arranged at one end of the capsule body. After a patient takes the capsule, the magnetically controlled switch is controlled remotely by a magnetic sensor; the capsule is expanded based on reaction of the inorganic acid salt with the organic acid and thus the part of stomach cavity of the patient is filled, thereby reducing the stomach capacity and realizing an effect of weight reduction. The provided capsule has the following advantages: firstly, the capsule taking is realized, the operation is simple; safety and reliability are high, the cost is low, and the capsule is easy to popularize; and secondly, on the basis of the noninvasive weight reduction method, an objective of weight reduction is achieved by changing a bad eating habit of a patient, so that side effects caused by weight reduction with drugs are eliminated, the pain of the patient due to dial control can be avoided, and the obesity degree of the patient is effectively reduced.

The invention relates to a wild pampus argenteus seedling acclimatizing method. The wild pampus argenteus seedling acclimatizing method includes feeding by stages. By means of feeding live baits and mixed feed, eating habits and digestive system of wild pampus argenteus can be changed step by step, batches of juvenile pampus argenteus are prevented from dying from flatulence caused by dyspepsia caused by bait change. The wild pampus argenteus seedling acclimatizing method has the advantages that survival rate and growing speed of artificial cultured pampus argenteus changed from the wild pampus argenteus can be increased effectively.

The invention belongs to the technical field of intelligent control, and in particular relates to an intelligent eating and drinking information system. The main technical features are that: the system comprises a refrigerator, wherein the refrigerator is connected with a micro computer through a refrigerator work control device; the micro computer is connected with a network such as Internet; and the micro computer is connected with a camera and a touch display screen and provided with a voice acquisition microphone and a speaker. The intelligent eating and drinking information system is provided with an intelligent program and can detect the data and the working state of each sensor of the refrigerator in real time, so a user can interact with the intelligent eating and drinking information system through the network; and the intelligent eating and drinking information system can help the user to plan a diet scheme according to different conditions, practically suggest the supplement and the purchase of foods, suggest the arrangement of the meals and the list of the ingredients and provide a detailed cooking and eating method and even a health-care method according to various eating habits of each family member and the comprehensive condition of the body.

A watermelon cutting device belongs to the field of kitchen and bathroom supplies and is composed of two handles, fixed blade I, an outer contour, a plurality of moving blades, a matching core and fixed blade II; the two handles are mounted symmetrically on two sides of the outer contour, one end of the fixed blade I is fixed to the outer side of the matching core, the other end of the fixed blade I is fixed to the inner side of the outer contour, one end of the fixed blade II is fixed to the outer side of the matching core, the other end of the fixed blade II is fixed to the inner side of the outer contour, the fixed blade I and the fixed blade II are opposite to each other, and the moving blades are mounted at one end to the matching core and mounted at the other end to the outer contour. The positions of the moving blades are adjustable, watermelon strips cut after adjusting may meet the eating habit needs of different people; the quantity of the moving blades may also be adjusted through the cooperation of the moving blades, matching core and outer contour to adapt to watermelons of different diameters, and cutting the watermelons is timesaving and laborsaving.

A sensing device monitors and tracks food intake events and details. A processor, appropriately programmed, controls aspects of the sensing device to capture data, store data, analyze data and providesuitable feedback related to food intake. More generally, the methods might include detecting, identifying, analyzing, quantifying, tracking, processing and / or influencing, related to the intake of food, eating habits, eating patterns, and / or triggers for food intake events, eating habits, or eating patterns. Feedback might be targeted for influencing the intake of food, eating habits, or eatingpatterns, and / or triggers for those. The sensing device can also be used to track and provide feedback beyond food-related behaviors and more generally track behavior events, detect behavior event triggers and behavior event patterns and provide suitable feedback.

The invention relates to the technical field of food, and discloses a method for preparing a chicken essence and a chicken essence prepared by the method. The method for preparing a chicken essence comprises the steps: steaming chicken meat at high temperature; then mixing the steamed chicken meat with chicken oil and chicken meat juice generated in the steaming process; crushing to obtain chicken meat pulp which maintains all the flavor, taste and nutrient components of the natural chicken meat so as to improve the flavor of the chicken essence; and then mixing with monosodium glutamate, salt, white sugar, dextrin and spice, granulating and drying to obtain the chicken essence finally. Compared with the preparation method of chicken essence in the prior art, The method has the advantages of maintaining all the flavor of the natural chicken essence so that the chicken essence not only remains the characteristic of delicious taste, but also has strong flavor; therefore the chicken essence prepared by the method is suitable for people with different eating habits in various regions.

The invention provides an eating habit monitoring method and system. The eating habit monitoring method comprises the steps that when a user eats something, a masticatory muscle motion signal and a deglutition muscle motion signal of the user are acquired through a masticatory muscle electric transducer and a deglutition muscle electric transducer respectively; and whether the current eating action of the user is correct is determined according to the masticatory muscle motion signal and the deglutition muscle motion signal. In this way, the determination process of the eating action of the user is not influenced by other actions, so that the anti-interference performance is high, and the accuracy and reliability of a monitoring result are improved.

The invention provides a preparation method of hot pot red oil, which has a recipe consisting of vegetable oil, star anise, galangal, long pepper, lithospermum, citronella, spiceleaf, kaempferiae, elecampane, pericarpium zanthoxyli, citron, amomun kravanh, dried orange peel, angelica dahurica, xin dogwood flowers, camphortree root, grass shell ginkgo, cinnamon, fructus amomi globosi, Shuizhizi, ageratum, cumin, common fennel, liquorice, pepper, rhizoma zingiberis, amomum villosum, angelica, longan, allspice, muscade, clove, ginkgo, wild pepper, purple cardamomum and meat cardamomum. The hot pot red oil of the invention has unique taste, eaters have rich mouth feelings, the hot pot red oil has strong fragrance and long aftertaste, and in addition, the hot pot red oil has good health care effect. The manufacture method is simple, the cost is low, the hot pot red oil can be instantly eaten after being made, and sterilization can also be carried out after the hot pot red oil are bagged. The hot pot red oil of the invention can be used for seasoning various hot pots, and can be prepared into different flavors as required to meet the requirements of different regions and different eating habits.

The invention discloses a feed for fast fattening of small-tailed han sheep and a processing method thereof, belonging to the technical field of livestock breeding. The feed comprises the following raw materials: maize straw, alfalfa hay, wheat straw, corn flour, wheat bran, selenium-rich iodized salt, yam flour and honey. The formula of the feed is determined according to the eating habits of small-tailed han sheep; in cooperation with honey and yam flour, due to the adoption of the silage fermentation of the feed, the appetite of small-tailed han sheep can be promoted, thereby increasing the fattening speed; because the formula is reasonable in nutrition structure collocation, the feed can satisfy the requirements of small-tailed han sheep on various nutrients; due to the addition of selenium-rich iodized salt, a trace element selenium is supplemented for small-tailed han sheep, thereby preventing white muscle disease; and most of raw materials required for production are agricultural production wastes, therefore, the feed is low in cost and protects the environment.

A fresh wet instant wheat, corn flour noodle and a production method thereof are disclosed, the flour noodle comprises the raw materials of 95-98% of flour, 1.4-4.4% of starch, 0.05-0.15% of edible gelatin and 0.2-1% of auxiliary materials. The invention has the characteristics and the advantages of: 1. although appearance and eating way of the fresh wet instant flour noodle of the invention are similar to rice noodle, the raw materials thereof are the wheat flour or the corn flour, which increases the uses of the wheat flour and expands the types of wheaten food; compared with the current wheaten food products, the invention has quite different manufacturing method in which the noodle is automatically aged in the process of extrusion, the noodle has an elasticity greater than that of the rice noodle and is not liable to rupture, and the soup does not become thick when the noodle is boiled in a pot; the invention not only has the shape and the flavor of the rice noodle, but also solves the problem that the traditional wheat, corn flour noodles are inconvenient for being eaten, in order to avoid the inconvenience that the noodle can only be eaten before being cooked thoroughly. 2. the invention is suitable for eating habit of southern people and also suitable for appeasing hunger by office workers or in fast food store and has wide market prospect.