85 results about "Food preference" patented technology

A novel system and methodology for dietary and medical treatment planning wherein meals and treatment plans are specifically individualized for a user according to a number of unique characteristics associated with that user. These characteristics are provided to the system of the present invention and one or more resulting meal plans and/or therapies are generated. According to the present invention, particular dieter specific characteristics that may be considered in developing the meal plan include daily caloric limitations and or recommendations, daily nutritional requirements including minimum and maximum vitamin, mineral, water, and electrolyte intake as well as specific genetic characteristics concerning the individual. Dieter food preferences and other factors may also be considered. The system of the present invention uses this dieter specific information to generate one or more meal plans for that dieter in connection with an ingredient, food, supplement, drug and recipe database containing a universe of foods, supplements, and drugs available for generating meals and treatment plans in accordance with the diet. The system of the present invention may function as a standalone application or it may be web-based wherein users may access the application on a server accessible through the internet or some other public or private network.

A methodology for customers seeking to purchase a meal from a food service vendor such as a restaurant, a cafeteria, or a vending machine, by ordering a food preparation based upon menu-selections. In addition to receiving ordered food, customers receive suggestions for optionally modifying their food orders based upon nutritional benefits and other criteria. Either during real-time customer-ordering or during post-ordering, a food-service vendor presents a customer suggestions specific to a pending tentative or completed order, wherein the customer may enjoy purported nutritional benefits by electing to follow these suggestions and thereby modify the tentative order into a corresponding completed order. Alternatively, the customer may elect to ignore these suggestions, but may nonetheless decide to effect such food-ordering modifications during subsequent visits. The food selection criteria implemented by a food service vendor is independent of individual customer identity and preferences, and are flexible and readily adaptable to accommodate changes such as a food service vendor's marketing strategy, customer-food preferences, discoveries pertaining to nutrition and consequent good health; and may be adapted to a plethora of food service environments. The preferred embodiment contemplates a restaurant environment in which customers typically approach a food-ordering counter and interface with both a menu display and with order-taking personnel. Other embodiments implicate kiosks, vending machines, remote access devices, and locally and remotely-accessed networked computers, wherein customers interact with automated computer-driven devices instead of or in addition to wait-staff or other food service personnel.

An apparatus, method and data structure for procuring, analyzing, and communicating dietary information, particularly information regarding the research, evaluation and selection of dietary products. The system provides a comprehensive combination of dietary information in a format that facilitates analysis, decision-making, and procurement of various dietary products based on factors, including an individual's medical nutritional needs, current medication(s), cooking skills, budgeted food expense, food preferences, food allergies, life stage, and lifestyle.

A dietary menu planning system. The dietary menu planning system receives personal characteristics and food preferences for an individual. The personal characteristics includes a desired physiological rate of change for the individual. Based on the physiological rate of change and other personal characteristics, a set of dietary constraints is developed for the individual. A dietary menu plan is created for the individual including food items selected by the individual and with quantities determined to maximize the food preferences of the individual while satisfying the dietary constraints. The creation of the dietary menu plan includes applying an optimization function to maximize the food preferences. The dietary menu planning system is implemented as a stand-alone application for a computer or as a networked-system, for example, as a fee-for-service basis through the Internet.

A system and method for creating and submitting for a user an electronic shopping list. The system presents to the user a meal list and a shopping list of ingredients contained in the meal list. The meals are preferably selected based on the food preferences of the user. The user accepts the meal list and the shopping list, causing an order request with the ingredients to be automatically created and submitted to a retailer. The user may alternatively decide to manually exclude certain ingredients in the list that the user has already purchased prior to accepting the shopping list. The exclusion may also be automatic based on past purchase information contained in the user's home inventory database. The retailer fulfills the order and delivers the ingredients to the user based on a pre-determined delivery time.

A system and method for generating meal suggestion messages using an expert system and then pushing those suggestions to users. Meal suggestions are tailored to users based on their tastes and preferences. Users specify preferences related to a diet plan, food preferences, meal time preferences, and meal preparation preferences. An expert system considers each user's preferences and nutritional data to generate meal suggestion messages consistent with the user's preferences and dietary goals. Meal suggestions are pushed to the user according to the user's preferred time for eating each meal. The user can accept or reject the suggested meal or one or more foods within a suggested meal. For rejected meal suggestions, a meal substitution message is generated and sent. The expert system uses accepted and rejected meal suggestions to determine if certain foods or entire meals should no longer be recommended to individual users or to system users as a whole.

A system and method are provided for automating consumer restaurant and grocery food orders, and more specifically, a system for compiling a food order for a specific food establishment utilizing the consumer's food interests and the establishment's available food menu. The system includes a software application for generating a consumer account comprising food preferences, either entered by the consumer manually or by automatically collecting history data from one or more food establishments. Such data is then used to generate individual food orders for a specific customer at each food establishment. The system can further include a customer identification card which can be used at each food establishment to automatically draw up an order. Alternately, orders may be automatically created at specific times during a day based on data sent to an establishment from an application repository on an automated basis.

The present invention relates to the use of a certain DPP-4 inhibitor for modifying food intake and regulating food preference.

A restaurant and food recommendation system includes: a database of user data including user identification and food preference data. The system receives a recommendation request from a user device including the user identification and location data and analyzes a plurality of the food preference data from a plurality of the users to determine a probabilistic relationship between either the restaurant ratings or the menu item ratings of at least two users. Using the probabilistic relationship between either the restaurant ratings or the menu item ratings of at least two users and further filtering based on the data related to the user dietary needs and the data related to cuisine type ratings associated with the requesting user, as well as filtering using the location data received in the recommendation request, the system generates a recommendation related to a restaurant or to a menu item for the requesting user.

The invention discloses a medicament for stimulating the appetite of children. The medicament consists of the following components in parts by mass: 28-33 parts of dangshen, 28-32 parts of poria, 25-30 parts of large-head atractylodes rhizome, 12-16 parts of dried orange peel, 28-32 parts of hyacinth bean, 26-30 parts of Chinese yam, 30-33 parts of lotus seed, 18-22 parts of amomum fruit, 26-33 parts of coix seed, 16-20 parts of platycodon root, 10-12 parts of cassia bark, 27-32 parts of chicken gizzard membrane, 27-32 parts of massa medicata fermentata fujianensis, 30-35 parts of fructus crataegi and 26-30 parts of malt. All components are ground into powder, and the powder is taken 2-3 times every day, each time for 5-8 grams. A treatment course lasts for seven days, and the medicament is generally required to be taken for 1-3 treatment courses according to the medicament taking effect. The medicament has quick response. In general, a remarkable effect can be achieved after one treatment course, the appetite of a child is improved remarkably, and an anorectic child can basically take food actively. After the medicament is taken, the phenomena of food picking and food preference of a child can be improved remarkably.

Disclosed is a menu distribution system that provides a menu, which is viewable in a conventional manner and is customized for each customer. A customer allows a read/write device to read a customer ID information storage medium storing customer ID information. The read/write device transmits the customer ID information to a menu server. The menu server has a customer information storage unit that stores, for each customer, attribute information such as food preferences. The menu server selects a menu item most suitable for the customer identified by the transmitted customer ID information, by comparing customer attribute information and menu items stored in a menu item information storage unit. Menu image data is generated based on the selected menu item and is transmitted to the read/write device. The read/write device writes the received menu image data to a memory of a paper like display.

A computer-implemented method is disclosed for suggesting recipes. Within the method, one or more point-of-sale transactions may be conducted. The transactions may involve a computer system and a customer possessing a mobile computing device. The computer system may store receipt data documenting the transactions. The computer system may also receive a request from the mobile computing device for one or more recipes, analyze the receipt data to identify at least one of the food patterns and food preferences of the customer, and identify one or more recipes corresponding to at least one of the food patterns and food preferences. The computer system may then pass the one or more recipes to the mobile computing device.

The invention relates to bee feed and a preparation method thereof. The feed is prepared from the following raw materials in parts by weight: 65 to 75 parts of bee pollen, 30 to 40 parts of white sugar, 2 to 5 parts of yeast, 3 to 6 parts of motherwort herb powder, 8 to 15 parts of bean flour, 3 to 5 parts of nutrient supplements, 0.02 to 0.05 part of vitamin E tablets and 0.03 to 0.06 part of table salt. The bee feed prepared by the preparation method, disclosed by the invention, has the advantages of abundant nutrition, easiness in adsorption and digestion for bees and good food preference level; in addition, the fed bees have good resistance and high reproductive rate; besides, the feeding death rate of the bee feed is lower than that of ordinary bee feed; in addition, the preparation method of the bee feed has the advantages of low cost, high cost performance, simple preparation, and extremely-high economic benefits and social benefits.

A system facilitates the selection of a restaurant which is suitable for a group having disparate taste preferences. Individual flavor profiles contain information pertaining to flavor preferences of individuals, and a group flavor profile is created based on the flavor profiles of individuals in a particular group. The group flavor profile is matched to one or more restaurant flavor profiles. An individual flavor profile includes numerical values associated with different flavor types, such as savory, sweet, sour, bitter and salty. An individual flavor profile is created by receiving an input indicative of a flavor type (such as a dish or food image) and determining the flavor type using a deep-learning neural network. The group flavor profile is created by averaging numerical values for respective flavor types from the individual flavor profiles of the group. A flavor profile can also include non-food preferences such as cost, traffic, distance, and weather.

The invention relates to processing of nutrition enhanced rice. A traditional process is broken out, a method for introducing nutrient element zinc and ginsenoside in an ultrasonic mode is rapidly adopted under the condition that the shape and nutrient substances of rice are not damaged, and various diseases caused by food preference generated by zinc deficiency or malnutrition caused the by zinc deficiency can be prevented. The method disclosed by the invention is high in efficiency, easy and convenient to operate, low in cost, wide in application range of nutrient elements and high in market development value; and the time is saved.

The invention relates to formula milk for children with food preference and a production method thereof. The production method comprises the following steps: carrying out reflowing and purification treatment, homogeneity and sterilization; adding vitamin and mineral substance, concentrating, and drying; and finally adding lactoferrin and colostrum to prepare the formula milk. The formula milk relates to the food preference nutrition equalization optimizing system which is also called food preference NBO system. Aiming at the fact that the children with food preference are possibly subject to dysontogenesis and grows slowly, a calcium-peptide absorption system is designed to help the physical development of the children; aiming at the fact that the children with food preference possibly lack certain or various nutrient elements, the food preference nutrition combination composition is added in the formula milk; aiming at the fact that the children with food preference are possibly subject to hypophrenia, an alpinia oxyphylla combination is added in the formula milk; aiming at the fact that the children with food preference possibly have poor immunity, immunity gold combination is added; and aiming at the characteristics that the children with food preference possibly take less food, and are easy to form the vicious circle of the food preference and the like, digestive absorption factor combination is designed.

The invention provides an information pushing method, comprising: calculating a user's food preference portrait according to the user's historical behavior data; receiving user-input keywords so as tosearch a cooking material database for an initial push list matched with the keywords; determining popularity indexes of food materials and/or recipes included in the initial push list according to the food preference image so as to obtain a target push list; transmitting the target push list to the user. Correspondingly, the invention also provides an information pushing device, computer equipment and a computer-readable storage medium. The information pushing method and device, the computer equipment and the computer-readable storage medium according to the technical scheme have the advantages that search keywords input by users are subjected to personal intelligent prompting according to food preference images of different users, specific and efficient information pushing is achieved,and user experience is improved.

The present invention relates to a blood-replenishing pharmaceutical preparation and the preparation method thereof, which includes the raw materials with the following parts by weight: 5 to 50 parts of donkey-hide glue, 5 to 50 parts of Chinese angelica, 5 to 250 parts of membranous milkvetch root, 5 to 50 parts of jujube and 1 to 10 parts of iron. The pharmaceutical composition of the present invention has the effect of replenishing blood and can be used for anaemia caused by various bleeding, menorrhagia, pregnancy, food preference and other reasons.

The invention discloses a goose feed additive and a preparation method thereof, wherein the goose feed additive comprises the following materials in parts by weight: 1-3 part of zinc sulfate, 0.3-0.5 part of lysine, 0.4-0.6 part of methionine, 1-3 parts of grape seed oil, 0.3-0.5 part of calcium hydrophosphate, 0.2-0.4 part of edible salt, 0.2-0.4 part of wintergreen oil, 1-3 parts of garlic, 0.5-1 part of honeysuckle, 0.5-0.8 part of scallion, 2-4 parts of Houttuynia cordata, 1-3 parts of poria cocos, 0.8-1.2 parts of herba pogostemonis, 0.3-0.5 part of radix aucklandiae, 0.1-0.3 part of fructus amomi, 0.2-0.4 part of coke yeast, 0.3-0.5 part of endothelium corneum gigeriae galli, 0.3-0.5 part of fern leaves and 0.2-0.4 part of radix polygonati officinalis. According to the invention, the expense for the formula is low, the materials are easily available, the preparation method is simple, and since garlic, honeysuckle, scallion and Houttuynia cordata are added in the feed, the goose feed additive has sterilizing effect and effectively adjusts the phenomenon of unhealthy intestines and stomach of goose; and poria cocos, herba pogostemonis, radix aucklandiae, fructus amomi, coke yeast, endothelium corneum gigeriae galli, fern leaves and radix polygonati officinalis prevent food preference of goose, enable the fatting effect to be obvious, and effectively overcome the defect of insufficiency of various nutrients.

The invention discloses intelligent tableware and a personalized dining information management system and method based on the tableware. Readers in chopsticks are used for reading an RFID (Radio Frequency Identification Device) tag on a dinner plate during eating of a diner and acquiring the eating times of a certain dish by the diner in a certain dinner plate to acquire the favorite degree of the diner about the dish; a reader-writer is used for writing cook information and dish information instead of the conventional paper note writing mode, thereby raising the sanitation degree. The food preference of each diner, particularly a restaurant member is acquired on the basis of an RFID technology in order to offer finer personal service; the recognition degree of the diner on a cook and the matching rationality degree of the cook and the dish are acquired on the basis of the RFID technology in order to make corresponding adjustment accordingly.

The invention relates to a flower crisp and a preparation method thereof. The flower crisp is prepared by the following components by weight percentage through mixing, forming and drying: 5-50% of flower powder, 10-30% of xylitol, 20-80% of sweet corn powder, 0.5-5% of citric acid, 0.001-0.002% of nicotinamide and 0.025-0.05% of vitamin C. The flower crisp prepared by the method reserves beneficial nutritional ingredients and a health care effect of a flower to the greatest extent, has a full-bodied natural flavor and a particular flower taste, is sour, sweet, fragrant, crisp and tasty, and improves the food preference of people. The flower crisp is simple in preparation technology; healthy leisure food can be provided for the people; and a new variety is added for developing flower food.

The invention discloses an individualized diabetic diet recommendation method by introducing Adaboost probability matrix decomposition. The method comprises the following steps: 1, establishing a foodpreference characteristic set U={u1, u2, ..., un} of a diabetic patient and a food attribute characteristic set V={v1, v2, ..., vm}, recording diets of the diabetic patient, extracting preference characteristics and food attribute characteristics, and forming a food preference matrix U belong to RK*M of the diabetic patient and the food attribute characteristic V belong to RK*N; 2, determining association strength between the food preference of the diabetic patient and the attribute characteristics of the foods by using association degree quantification between the food preference of the diabetic patient and the attribute characteristics of the foods; 3, performing weight distributing on the association degree to obtain basic classification, updating the weight distribution by a trainingdata set, endowing all the association degrees with the weights to be classified, excluding unnecessary foods, and obtaining the final following association degree classification shown in the description; 4, classifying according to conditional probability and the association degree classification, thereby obtaining the individualized diet.