58 results about "Food group" patented technology

There is described a substrate to which is applied, coupled or cross-linked to at least one part of said substrate an allergen wherein said allergen is a protein derived from an extract selected from at least one of the following food groups: cereal, legume, cocoa bean, nut, fruit, vegetable, shellfish, fish, yeast, dairy product, egg and meat.

The system and method herein described allows home cooks and professional chefs with basic computer skills create recipes with photo slideshows and videos, collect and organize recipes in electronic cookbooks that can be published and sold as eBooks. The new process incorporates methods for computing calories, nutritional facts and food group servings of recipes, and comparing said nutrients and food group servings to recommended daily allowances.

A system for regulating caloric intake is disclosed, along with a method for using the system. The system includes a plurality of labeled dishes. Each dish is sized to receive approximately a predetermined, desired volume of food selected from a food group. Each dish is further provided with a label portion positioned on the outer portion of the dish having written information about the caloric content per predetermined, desired volume of a plurality of foods selected from the food group.

A merchandising system for displaying food items from selected food groups with the packaging of the food items having a distinct color associated with each food group. Other indicia on the display system are color coordinated with the colors of the packaging such that the different food items and the indicia create a plurality of visually separate and distinct color groups for easier selection of the desired food items. The colored indicia on the display system may include colored edges on shelves or colored badges or medallions, which are located adjacently to, and associated with, the colored packaging for the food items of the respective food groups. The display types may include free-standing, counter, stepped overlay and refrigerated displays.

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 nutrition system provides a customized nutritional and dietary plan for a user, based upon a calculated nutritional and metabolic profile of the user. The nutrition system includes a nutritional website and an online nutrition questionnaire. A nutritional and metabolic profile of the user is calculated based upon responses to the questionnaire. The user is further provided with a plurality of plate designs to select from. Once the user's plate design has been selected and the user's nutritional and metabolic profile has been calculated, a kit including the plate is formed and provided to the user. The plate has indicia formed thereon including a selected one of the plurality of plate designs and, further, including a plurality of demarcated regions. Each region represents a distinct nutritional food group, where dimensions of each region are dependent upon the calculated nutritional and metabolic profile of the user.

Disclosed are methods comprising: receiving data representing the physical location, movement, social environment, emotional state and nutritional behavior; comparing this data and nutritional behaviors throughout the day to goals for achieving a balance of macronutrients (food groups) and micronutrients, represented by a Nutrition Score; determining the positive and negative impact of physical and social environment on nutritional behaviors and emotional state; targeting messages, cues, tips and coping tactics based on acquired parameters to help change the individuals response to the environment and other factors, improve mood, reduce anxiety and improve nutritional behavior; and allowing for real-time connectivity to a support system. Also disclosed are methods where the acquired parameters are transmitted to health care professionals, such as dietitians, therapists, physicians, health coaches, through real-time connectivity to acquired parameters, health professionals can more effectively coordinate and target care.

The invention relates to a fat reducing food group and a making method thereof. The food group comprises fat reducing meal replacement powder and fat reducing meal replacement and fat reducing meal replacement sticks; the fat reducing meal replacement powder comprises various whole-grain germ powders, a large amount of proenzymes in grains are activated and released in the germ powder processing process, starch, proteins and other nutrients in the grains are moderately hydrolyzed in order to facilitate the nutrient digestion, absorption and utilization of human bodies, and the germ powders are rich in gamma-aminobutyric acid, polypeptide, phosphoinositide, various vitamins, dietary fibers and mineral nutrition to make the various whole-grain germ powders contain abundant and complete nutrition; and edible plant extract with special functions is added to the fat reducing meal replacement sticks in order to realize a very good fat reducing effect. The fat reducing food group comprises two types of fat reducing foods, and the two types of the fat reducing foods can be eaten after being combined or directly individually, so the fat reducing food group is convenient for obesity people with busy life and irregular diets to realize fat reduction, and also can protect the health of the stomachs in order to prevent malnutrition and realize scientific fat reduction.

Lactobacillus screening methods were carried out using surface plasmon resonance spectrums and human intestinal mucin and blood group antigens as probes. A trial to set selection criteria in the above-mentioned methods of screening for lactobacilli was made to adapt the methods to mass screening, and it was discovered that lactobacilli compatible with ABO blood groups can be screened by setting 100 RU as a criterion for judging bacterial binding under certain conditions. Using 238 lactobacillus strains, the above-mentioned screening methods and tests to judge their compatibility for the use of yogurt production were carried out, to at long last specifically discover bacillus strains compatible with blood groups A, B, and O.

Systems and methods for ensuring that a child receives proper nutrition specific to the child's developmental stage or pre-existing condition are provided. In a general embodiment, the present disclosure provides systems including a client device having at least one database, which has stored food consumption information and child characteristic information. The database further includes stored nutrient and food group recommendation information, and a rating system. Processors are used to calculate an average daily nutrition value of a child based on the food consumption and child characteristic information, compare the average daily nutrition value to the nutrient and food group recommendation information, and output a rating score based on the comparison.

Disclosed is a wheaten food composition with reasonable food structure, wherein the suggestions for health diet are converted into reasonable food structures, and the diet form is transformed into food combination. ú¼Furthermore, a plurality of foodstuff groups with differences are combined into foodstuff assembly with reasonable food structure through intensified nourishing and methods including interchanging, mixing, expanding and mixing.

The invention discloses an anaphylactic disease allergen colloidal gold diagnostic test strip. The test strip comprises a sample hole, a colloidal gold pad, a film strip, an absorbent pad and a PVC board, wherein the film strip is coated with inhalation group allergen I, inhalation group allergen II, a food group allergen and a mouse anti-goat IgG antibody, so as to form three detecting strips and one quality control strip. Each allergen energy included in the test strip can represent allergen molecules of 80 percent of patients, and on the detecting film strip, a symbolic allergen coated molecule replaces an allergen extract, so that the purpose of quickly diagnosing the anaphylactic disease technically is achieved. The time for detecting by using the test strip lasts for 5 to 30 minutes, the specificity is high, the sensitivity is high, the testing is simple and quick, on-site detecting is achieved, special training for operators is not required, operation can be finished according to specification, and quick diagnosis to anaphylactic diseases can be achieved.

The invention discloses a hawthorn candy, which is mainly prepared from the following components: A) 40-50 parts by weight of hawthorn juice, the hawthorn juice is prepared by boiling 20-30 parts by weight of hawthorn and 40-60 parts by weight of water The cooking liquid formed; B) 50-60 parts by weight of white massecuite, which is made of white sugar and water with a weight ratio of 7:3. The beneficial effects of the present invention are: since the raw materials are hawthorn juice and sugar paste, hawthorn juice is prepared from hawthorn and water, that is, hawthorn juice has the same effect as hawthorn, and the sugar content of white sugar paste is higher, that is, The hawthorn candy of the present invention has sweet and sour taste and good mouthfeel, is suitable for various people to eat, and has the same health care effect as hawthorn.

The invention relates to a spleen-warming and stomach-benefiting food therapy traditional Chinese medicine composition, spleen-warming and stomach-benefiting food therapy grilled chicken or food therapy meat and a manufacture method thereof. The composition comprises the following weight composition that: relative to per 10kg of hen, 10g of lotus leaf, 15g of semen raphani, 6g of clove, 6g of fennel, 30g of north hawthorn, 5g of nutmeg, 5g of cinnamon, 6g of pepper, 10g of medlar, 5g of fructus amomi, 10g of elsholtzia, 9g of agastache rugosus, 15g of purple perilla, 30g of stir-fried coix seed, 15g of fermented soybean, 10g of peach kernel, 10g of almond, 10g of semen pruni, 10g of fructus cannabis, 20g of rhizoma polygonati and 15g of poria cocos are adopted. The spleen-warming and stomach-benefiting food therapy grilled chicken or the food therapy meat is the food therapy grilled chicken or the food therapy meat obtained through being boiled by brine manufactured by the spleen-warming and stomach-benefiting food therapy traditional Chinese medicine composition. The internal-organ-nourishing medicated food and medicated chicken or the food therapy meat has the effects of warmingthe spleen and benefiting the stomach in clinics. For patients with the deficiency-cold spleen and stomach, after the medicated food treatment, the total efficiency of the medicated food group on thechronic constipation symptom relief is superior to that of a control group.

A system and method of ordering and delivering food accessible through web-enabled devices in which employers, employees and food vendors register into the system. The system and method of ordering and delivering food that enables food vendors to publish food menu items or daily specials; employers to identify and approve food vendors based on geographical areas of service, delivery locations or ranking; employees to develop customizable meal plans, to submit customized food orders to food vendors during specific time durations, to rank food vendors or food menu items and to make payments to food vendors. The system and method of ordering and delivering food groups individual food orders based on selected food vendors and delivery locations and transfers the food orders to the selected food vendors, who review the food orders and notify food order status to employees on their web-enabled devices; and facilitates food order delivering process.

Disclosed is a means of tracking and communicating about events using refrigerator magnets. In a preferred embodiment, relationship health is tracked by moving foreground units appearing to be logs or bellows onto a background unit shaped like a fire. In an alternative embodiment, contents of a refrigerator are tracked by moving magnets symbolizing food items onto segments of a background magnet labeled “We Have” and “We Need.” In another alternative embodiment, food group symbols for dietary tracking are moved onto a background magnet of which the surface is partitioned according to a model diet of food group servings.

The present invention is a set of tableware for portion control, which includes: a meal plate, a cup, a soup / cereal bowl, a pizza / cake plate, and a snack / ice-cream bowl. Such tableware features architectural barriers for pre-determined portion sizes, representative colors and keywords that correspond to food groups and / or food items, and portholes that serve as an additional guard against overfilling through siphoning off and / or as a visual reminder to consciously put food in the designated sections.

A tool for tracking dietary consumption includes a frame defining a first region representing dietary elements yet to be consumed during a predefined time period, such as a calendar day, and a second region representing dietary elements which have already been consumed during the predefined time period. The tool also includes a plurality of predefined paths bridging the first and second regions and representing selected dietary food groups, additional consumptive elements such as fluids, and physical activities. Tokens associated with each path and representative of a unit consumption or performance are constrained to move serially along the path from one region to another, to thereby advantageously record and otherwise provide a visual confirmation of the satisfaction of the corresponding requirement. The number of tokens in each set of tokens is customized to reflect individualized dietary and other requirements.

The invention discloses a food group detection device. A motor I is fixedly connected to the interior of the right end of a device body; the lower end of the motor I is rotationally connected with a drive shaft; a first bevel gear is fixedly connected to the upper end of the drive shaft and in meshed connection with a second bevel gear; a plurality of cutting blades are fixedly connected to the surface of a driven shaft; the lower end of the drive shaft is fixedly connected with a gear; a stepped plate is fixedly connected to the middle of the device body; a bearing at the upper end of the stepped plate is rotationally connected with a bottom plate; a ring rack is fixedly connected onto the edge of the bottom plate and in meshed connection with the gear; and a guide slot is formed in the edge of the inner side of the bottom plate. According to the device, foods are divided into multiple sampling bars to be intermittently discharged from a discharge pipe by the cutting blades, and the sampling bars are detected and discharged into a receiving trough, so that the same food is detected in multiple groups so as to obtain the weighted average. Therefore, the detection data is reliable,the detection efficiency is greatly improved, and the degree of automation is high. The device is simple and applicable in structural design and contributes to improving the food safety detection accuracy.

The present disclosure provides multi-component food products having a wet food component and a dry food component. The multi-component food product is shelf-stable and does not include any artificial preservatives. Methods for providing a shelf-stable multi-component food product having a wet food component and a dry food component without artificial preservatives to a consumer are also provided, as are methods for marketing such a shelf-stable multi-component food product.

A diet planning system is describes which assists a user to plan his / her diet plan according to the health needs. A user is provided to select a health status from a list of available health effects, a food group and food item list appear upon selection of the health status from which the user selects a plurality of food items. A food item rank calculator provides a priority score for the selected food item. The calculation basis of the priority score can be altered by user using a dial and accordingly make it depend totally upon the user's health needs or the overall nutrient content of the food item. The user is further provided an option to make a virtual plate, a smoothie or shop for the grocery online.

A board game for a plurality of players to play while eating a healthy, well-balanced meal. The game includes a plurality of game boards and a plurality of game pieces such that each of the players has his / her own game board and game piece. Each of the plurality of game boards has a playing surface formed thereon and a portion for placing the player's plate. The playing surface has a plurality of color coded spaces forming a travel path between a start line and a finish line. Each of the plurality of color coded spaces corresponds to a different main food group, such as a protein, a fruit / vegetable, and / or a starch. The game also includes a spinner having a pointer attached to a flat surface divided into at least two defined areas corresponding to a number. A method of playing the game is also disclosed.

The nutrition system provides a customized nutritional and dietary plan for a user, based upon a calculated nutritional and metabolic profile of the user. The nutrition system includes a nutritional website and an online nutrition questionnaire. A nutritional and metabolic profile of the user is calculated based upon responses to the questionnaire. The user is further provided with a plurality of plate designs to select from. Once the user's plate design has been selected and the user's nutritional and metabolic profile has been calculated, a kit including the plate is formed and provided to the user. The plate has indicia formed thereon including a selected one of the plurality of plate designs and, further, including a plurality of demarcated regions. Each region represents a distinct nutritional food group, where dimensions of each region are dependent upon the calculated nutritional and metabolic profile of the user.

The invention belongs to the field of formula foods for special medical purposes, and relates to a marine organism type formula food for special medical purposes suitable for tumor patients, and a making method of the marine organism type formula food for special medical purposes suitable for tumor patients. Particularly, clamworms are used as a protein source of an enteral nutrition preparation.The marine organism type formula food for special medical purposes suitable for tumor patients is used in the manner of being directly taken through ducts in the stomach and the intestine, and can also be orally taken. The marine organism type formula food for special medical purposes suitable for tumor patients, provided by the invention, consists of the following nutrient components in percentage by weight of 20-30% of protein, 5-10% of fat, 70-75% of carbohydrate, 0.090-0.100% of choline, 15-20% of myo-inositol, 0.035-0.06% of taurine and the balance of composite vitamins and mineral elements in the mass ratio of the composite vitamins to the mineral elements being 1 to (20-30), wherein the 20-60% of protein is from clamworm powder. Compared with a formula food group for special medicalpurposes, with protein sources from glutamine and arginine, the clamworm formula food group for special medical purposes, provided by the invention, has better nutritional support effects, and when perinereis aibuhitensis protein is 60% of total protein of a preparation, the nutritive efficacy is the most notable.

The invention discloses a black-skin sesame glutinous rice ball, which is prepared from the following raw materials in parts by weight: 40-60 parts of glutinous rice flour, 20-30 parts of black glutinous rice flour, 5-7 parts of black sesame, 4-6 parts of peanuts, and dried roses 0.8 to 1 part, 0.6 to 0.8 parts of salad oil, 3 to 4 parts of monk fruit concentrate. The present invention 1) glutinous rice flour and black glutinous rice flour compounded glutinous rice ball blanks to improve the single color of traditional glutinous rice balls, improved ornamental and nutritional value of glutinous rice balls. 2) Concentrated arhat fruit juice replaces sugar as a sweetener, which greatly reduces the sugar content of glutinous rice balls and is more healthy. 3) The filling of the present invention uses black sesame, peanuts and roses as the main ingredients, is rich in nutrition and overflowing with fragrance and waxiness, and is suitable for eating by various groups of people.

The purpose of this invention, “Eat Rite Baby” is to offer its users a visual interpretation of how proper nutrition and exercise influences appropriate weight maintenance and health. This deed will be accomplished through physical and interactive methods. Sensors placed in the doll's open mouth will react to sensors in accompanying foods which will stimulate the doll into action, thus allowing a simulated weight gain and subsequent weight loss. These sensors will be located within a box that will allow for wires to extend through the baby's body in order to transmit signals to areas that will change. Additionally, the doll will be accompanied by a cd that will further instruct the user on how to live a healthier lifestyle via proper food selections, exercises, food group choices, portion sizes, etc.

A diet planner and method providing a card showing a plurality of food item lists and the portion permitted, wherein the food item lists are divided into categories and each category name presents a characteristic color. The combination of three or more categories creates a food group called “asterisk” which maintains stable the sugar levels (glucose) in the blood.

Typical digestive enzymes for humans not produced by the body or naturally occurring in foods are provided by SEP, supplements. In many cases the body does not have the capacity of producing the quantity of both digestive and metabolic enzymes as they are needed as described in the above background. People when eating out or traveling forget to pack the enzymes when eating at a restaurant. SEP though available to consumers as orally taken supplements before and after a meal; are often are not taken in a timely manner due to the forgetfulness, lack of supply and or convenience. The current invention could be defined by one embodiment, as the ability to help humans, pets and animals to ingest one or more enzyme source fundamentally embedded in the foods they actually eat and consume. In other words, Food from all food groups as shown in FIG. 3 (Food Pyramid) broken down into its nutrient pieces: amino acids (from proteins), fatty acids and cholesterol (from fats), and simple sugars (from carbohydrates), as well as vitamins, minerals, and a variety of other plant and animal compounds.A major embodiment of the present invention is based on the concept of Enzyme Fortified Foods (EFF). EFF is defined as one or more enzymes are fundamentally rooted and or systemically embedded to one or more food categories, and / or food classification(s) and / or good groups and / or food recipes and / or food sources and / or food uses etc. EFF is not administered by the same means as SEP dosages. SEP dosages are administered in the form of pills, capsules and or chewables. EFF's are administered by adding or mixing one or more enzymes directly to the digested food source.In addition to digestive enzymes, the present invention includes but is not limited to all types and categories of enzymes for all metabolic functions and benefits. For specifically, the new system could include various methods enhancing enzyme, one scenario could include for example, the following: Digestive enzymes, primarily produced in the pancreas and small intestine, break down our food into nutrients so that our bodies can absorb them.The present invention builds a new brand category (Enzyme Fortified Foods—“EFF”) for all food manufactures and all food processors, restaurants, and food handlers (commercial and home) which could add one or more enzyme which optimizes digestion regarding a specific product and or product line.The invention includes a system of measurements based on the type of enzyme as listed in Enzyme Catalog A. It is understood by anyone familiar with the art that one or more classification of enzymes could be combined as listed in Enzyme Catalog A. One or more Enzymes could be added to any and all NAICS food groups (The North American Industry Classification System (NAICS) is the standard used by Federal statistical agencies in classifying business establishments for the purpose of collecting, analyzing, and publishing statistical data related to the U.S. business economy). It is understood by anyone familiar with the art that all food groups in all countries around the world could be categorized with a similar system.

The invention relates to a vegetable noodle, which is prepared by using prefabricated dough; wherein, the prefabricated dough includes the following mass components: 85 to 100 parts of flour; 30 to 35 parts of water; 5 to 10 parts of vegetable juice; 0.3 to 100 parts of garlic powder. 0.5 parts; and, 0.3-1.5 parts of salt. The above-mentioned vegetable noodles are directly manufactured through prefabricated dough, which simplifies the production process of vegetable noodles, is easy to manufacture, and is easy to promote. Moreover, the addition of an appropriate amount of garlic powder has a certain seasoning and flavor-enhancing effect, which makes the vegetable noodles have a wider audience and is more suitable for the general public. People can eat it; furthermore, the vegetable noodles of the present invention are especially suitable for making noodle machines, especially for on-site manufacturing, on-site cooking, and on-site production in the catering industry, so that customers can see and feel it, and have excellent industrial development expectations.

The invention belongs to the field of food processing detection technical equipment, and relates to a fruit food detection and sample preparation system. The fruit food detection and sample preparation system comprises a shell, a protective shell is fixedly arranged on the upper side wall of the shell, a motor is fixedly arranged on the upper side wall of an inner cavity of the protective shell, and a main shaft is arranged at the output end of the motor; an extruding and smashing mechanism is arranged on the lower side of the main shaft, the extruding and smashing mechanism is used for extruding and smashing collected samples to prepare for subsequent sample collection, and the extruding and smashing mechanism comprises inner sliding blocks which are symmetrically and fixedly arranged at the lower end of the main shaft left and right. Rotation of the main shaft can be converted into rotation of the extrusion shaft through the design of the hollow outer cylinder and the hollow inner cylinder, the extrusion shaft reciprocates up and down, conditions are provided for the equipment to simultaneously complete extrusion and smashing of a sample, and the design of the buffer device prevents the food tissue structure from being damaged due to too large extrusion force in the sample manufacturing process, and meanwhile, the concentration of the sampling liquid is greatly improved through the circulating mechanism.