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9 results about "Food group" patented technology
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A food group is a collection of foods that share similar nutritional properties or biological classifications. Nutrition guides typically divide foods into food groups and recommend daily servings of each group for a healthy diet. In the United States for instance, USDA has described food as being in from 4 to 11 different groups.
Packaging product, packaging group comprising at least two packaging products, method for producing such packaging product
The packaged product (1) comprises: a container body (2) defining a cavity (6) and an opening, within the cavity (6) a dose of a food component (4) for interacting with a fluid to prepare a food product, and a package (10) comprising:-a protective sheet (14) covering the container body (2) and not covering the opening, and-a closing sheet (12), and a closing sheet (12) covering the opening (8) and a portion of the protective sheet (14) such that the container body (2) is surrounded between the protective sheet (14) and the closing sheet (12). The closure sheet (12) and the container body (2) are attached to each other along a body attachment section (16). The body attachment section (16) extends around the opening (8) such that the closure sheet (12) defines a diaphragm portion (18) of the sealed cavity (6). The closure sheet (12) and the protective sheet (14) are attached to each other along the sheet attachment section (20). The sheet attachment section (20) extends around the body attachment section (16).
Owner:SOCIETE DES PRODUITS NESTLE SA
Method for detecting the glycemic level of a nutritional meal
The present application relates to the technical field of food detection, and particularly relates to a method for detecting the glycemic level of a nutrition meal, comprising: obtaining a glycemic model corresponding to each component of the nutrition meal and a single food component; collecting physiological data of a plurality of measured objects, monitoring blood glucose data after the measured objects ingest a single component and a single food component in a fasting state, determining a digestion rising speed and a digestion falling speed of the single food component, and determining a single glycemic index; determining a glycemic sensitive component in each component of the nutrition meal and a corresponding individual difference coefficient to obtain a normal sensitive component and a physiological sensitive component; determining a plurality of physiological sensitive component groups and setting an experimental group, a first control group, a second control group and a third control group for experimental control, so as to adjust the composition of the normal sensitive component and the physiological sensitive component in the nutrition meal. The present application ensures nutrition balance while effectively controlling blood glucose level.
Owner:BEIJING LIGHT WORLD HEALTH TECH CO LTD
Meal nutrition scientific evaluation and improvement method and system based on AI large model
The invention discloses a meal nutrition scientific evaluation and improvement method and system based on an AI large model, relates to the technical field of scientific evaluation, and is used for solving the problem that the existing method generally adopts a fixed threshold value to judge whether food group intake reaches the standard or not and cannot dynamically adjust a judgment standard according to data integrity under the condition that records are incomplete, so that the efficiency is high. And misjudgment is easily caused. A linkage closed-loop food intake record optimization method is constructed by introducing an integrity credibility scoring mechanism and taking the integrity credibility scoring mechanism as core input. According to the method, data integrity evaluation, dynamic threshold gating, adaptive sampling intensity scheduling, uncertainty gating compensation, double-factor suggestion intensity mapping and parameter adaptive updating form a closely connected necessary chain, and system-level optimization is achieved.
Owner:杭州祐全科技发展有限公司
Texture analyzer clamp and texture analyzer
The utility model provides a kind of texture analyzer clamp and texture analyzer, it is related to texture analyzer technical field.The texture analyzer clamp includes the puncture plate and base being oppositely arranged, puncture plate can be close to or away from base;The side of base facing puncture plate is equipped with multiple grooves, and groove is used to accommodate food to be measured;The side of puncture plate facing base is equipped with multiple probe groups corresponding to multiple grooves one by one, each probe group includes at least three probes, and the probe in probe group is spaced distribution along the length direction of its corresponding groove;Each probe is detachably connected with puncture plate, and probe is used to puncture or extrude food to be measured in groove when puncture plate is close to base.The texture analyzer clamp can simultaneously carry out puncture test to multiple parts of multiple foods by multiple probe groups, not only can reflect sensory characteristics of at least three parts of food, and can improve the representation accuracy of the same batch food group characteristics, simultaneously probe is easy to assemble and disassemble, and is flexible to use.
Owner:XUECHUAN FOOD HEBEI CO LTD
Multi-functional blender
1. Name of the product in this design: Multifunctional High-Speed Blender. 2. Application of this design: Component 1 is used for the main body of the blender; Component 2 is used for the shock absorption pad of the blender; Component 3 is used for breaking, grinding, stirring, and mincing food, and extracting various juices, vegetable juices, soy milk and other beverages; Component 4 is used for crushing and grinding nuts; Component 5 is used for stirring or pounding food; Component 6 is used for measuring the volume of food. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design points: Component 1 3D view 1.
Owner:PUDA INTELLIGENT MANUFACTURING ELECTRONICS IND (JIANGXI) CO LTD
Packaging product, packaging group comprising at least two packaging products, method for manufacturing such packaging products
The packaged product (1) includes a container (2) and packaging (10). The container (2) includes: - a container body (2.0) defining a cavity (6), - food components (4) in the cavity (6), and - a diaphragm (9) that closes the cavity (6). The packaging (10) includes: - a protective sheet (12) covering the container body (2.0), and - a closing sheet (14) covering a portion of the diaphragm (9) and the protective sheet (12) to enclose the container (2) between the protective sheet (12) and the closing sheet (14). The closing sheet (14) and the protective sheet (12) are attached along a sheet attachment section (20) extending around the diaphragm (9). A weakening line (22) extends around the diaphragm (9) to allow a cap (24) to separate from the closing sheet (14) under manual force (F) for retrieving the container (2).
Owner:SOCIETE DES PRODUITS NESTLE SA
Dietary recommendation method based on candidate menu generation and nutrition-driven multi-objective optimization
The invention relates to the field of intelligent recommendation of recipes, in particular to a diet recommendation method based on candidate menu generation and nutrition-driven multi-objective optimization. The method comprises the following steps: firstly, constructing a collaborative recommendation model HyKBC-Rec fusing hyperbolic knowledge graph embedding and a knowledge perception attention mechanism, modeling a hierarchical semantic relationship between menus in a hyperbolic space, and carrying out weighted aggregation on historical diet behaviors of a user through multi-head attention; therefore, robust user preference modeling is realized under the condition of sparse user-menu interaction data. Secondly, a nutrition-driven multi-target weekly catering optimization algorithm NDMO is provided, and on the premise that hard constraints such as energy intake, menu number and repetition times are met, targets such as Chinese healthy dietary index, low sodium, energy stability, food diversity and food group coverage are synergistically optimized; and an executable personalized weekly diet scheme is generated through a multi-objective evolutionary optimization method.
Owner:BEIJING TECH & BUSINESS UNIV
Method for determining intestinal permeability
The present invention relates to an in vitro method for assessing the state of intestinal permeability in a subject and thus for diagnosing a disease or dysfunction associated with hyperintestinal permeability. More specifically, the procedure allows the amount of dietary antigens that can pass through the dysfunctional intestinal tract to be measured using common food components. The program allows for the development of analytical products and processes within the framework of the medical instrument industry.
Owner:BIOMEDAL SL
Hand device and food group formation method using this hand device
Owner:NIHON CAREER IND CO LTD