49 results about "Healthy diet" patented technology

The utility model discloses an intelligent straw which is characterized in that an induction electrode is coated and attached in the pipe wall of a hollow pipe along the length direction of the hollow pipe to collect the data of the amount of liquid passing through the hollow pipe, the hollow pipe can be made of food-grade materials such as silica gel and food-grade plastics, and the intelligent straw has the function of digitizing drinking water. The system can transmit data to a mobile phone or a cloud end, carries out health analysis through the data, achieves recording reminding, affects healthy diet of young people from behaviors, serves as an intelligent terminal of the Internet of Things, builds a digital connection between a merchant and a user, and further optimizes customer services better.

A system is provided.SOLUTION: This food management device is provided with a means for recognizing the kind, quantity and best-before date of food, a means for transmitting the recognized food data, a means for preserving the transmitted data and tracking the best-before date or preservation period, a means for generating a recipe based on the taste, physical condition, season, weather and economical conditions of a user, and a means for transmitting the generated recipe. The system includes a notification means, a means for confirming a deficient food material and automatically placing an order, a means for analyzing the nutrition balance of the user and generating advice for supporting healthy eating habits, a means for transmitting the generated advice, and a means for collecting the feedback of the user and updating data.SELECTED DRAWING: Figure 1

The invention discloses a healthy diet intelligent management system, which comprises an acquisition module used for acquiring basic data, body data and food material reserve data of a user, and a calculation module used for calculating basic metabolism of the user based on the basic data and the body data of the user; the recommendation module is used for regularly recommending daily nutrition indexes to the user and recommending a target diet of each meal every day to the user according to the basic metabolism and food material reserve data of the user; the target diet comprises a first diet suggestion and a second diet suggestion; the first diet suggestion package is used for recommending target food in the food material reserve data and the weight of each single food of the target food species according to the basic metabolism of the user and the nutrition required by the user; the second diet suggestion calculates the weight of each food of the target food species selected by the user according to the target food selected by the user from the food material reserve and the basic metabolism of the user, and takes the target food selected by the user and the weight as target diet recommendation.

The invention discloses prebiotic soft fried dough twists and a making method thereof, and belongs to the technical field of food. The fried dough twist disclosed by the invention is prepared from the following raw materials in parts by mass: 132 to 169.5 parts of a dough base material, 5 to 6 parts of resistant dextrin, 7 to 9 parts of fructo-oligosaccharide microcapsules, 6 to 8 parts of isomaltitol, 1.5 to 2 parts of stachyose, 0.5 to 1.0 part of soybean lecithin and 0.01 to 0.03 part of vitamin E. The prebiotic retention rate is synergistically increased through microcapsule coating and a making process, the aging resistance of the fried dough twist is improved through synergistic moisturizing of resistant dextrin and fructo-oligosaccharide microcapsules, white granulated sugar is partially replaced by isomaltitol, stachyose and other sugar parts with low glycemic index, and the taste of the fried dough twist is improved. And the resistant dextrin with high dietary fiber content and the fructo-oligosaccharide prebiotics are matched, so that the product not only meets the sweet taste requirement, but also meets the healthy diet pursuit of modern consumers on low sugar, high fiber and high prebiotics.

The production process comprises the following steps: taking dry goods raw materials, and dividing the dry goods raw materials into a first type of raw materials and a second type of raw materials according to whether slag needs to be removed or not; the first-class raw materials and the second-class raw materials are put into different bin bodies of soaking treatment equipment respectively, so that the first-class raw materials and the second-class raw materials are separated for soaking treatment; respectively performing soaking treatment on the Jinhua ham and the Dakaiyuan ham; mixing the pre-treated dry raw materials, the Dakishan, the edible salt, the aromatic vinegar, the sesame paste and the white granulated sugar, and putting the mixture into high-pressure equipment to be pressed and cooked; then grinding and homogenizing in a colloid mill to obtain a basic sauce blank; transferring the obtained basic sauce blank into a boiling pot, adding yeast and the pretreated Jinhua ham, heating and stirring, and then adding water starch for thickening to obtain a finished product sauce; the mellow, full and layered flavor experience far better than that achieved by a single sauce is formed, the requirements of consumers are met, oil-based preparation is not needed, and the sauce conforms to healthy diet.

The invention discloses a preparation process of handle meat, which sequentially comprises the steps of roasting, cleaning, cutting, quick-freezing, cutting, blanching, degreasing, boiling and braising, at least collagen peptide is added in the braising step, and the addition amount of the collagen peptide is 0.1-10% of the mass of the meat. The collagen peptide has a water retention effect, so that the water retention property of the handmade meat can be improved, and the meat is fresher, tender and juicy; the collagen peptide is added, so that the meat tenderness and chewing elasticity are remarkably improved while the sauce flavor of traditional handle meat is maintained, meanwhile, the porous structure of the peptide fragment can adsorb part of free fat and reduce the greasy feeling, and the obtained handle meat is regular in shape, fat but not greasy, thin but not hard, rich in colloid, full in flavor and stable in quality. The food is especially suitable for consumers pursuing healthy diet.

The invention relates to the technical field of food processing, in particular to low-sugar jelly and a preparation method thereof, and the preparation method comprises the following steps: carrying out acidolysis treatment on pretreated passion fruit peel and extracting filtrate; boiling and concentrating the filtrate, adjusting the pH value of the concentrated solution to 9.0-11.0, and then degreasing in a constant-temperature water bath at the temperature of 10-25 DEG C for 1-3 hours to obtain a degreased solution; adding ethanol into the degreased solution for precipitation to obtain a precipitate, and cleaning and drying the precipitate to obtain low-methoxyl pectin; and uniformly stirring the low-methoxyl pectin, a calcium source, an acidulant and water to obtain the passion fruit low-sugar jelly. The raw materials are innovative, and waste is turned into wealth; according to the invention, high-ester pectin in passion fruit peel is successfully converted into low-ester pectin, the dependence of traditional jelly on high sugar degree is broken, and the product can be gelled under a sugar-free condition and accords with a healthy diet trend. The obtained jelly is moderate in gel strength and smooth in taste.

The invention provides a system for guiding healthy diet after image recognition, the system combines disease engine data to calculate a disease risk model, and then according to the disease treatment history in the big data server of the system and the information of a nutritional diet knowledge base, the system customizes a healthy diet plan for a user and pushes the healthy diet plan. And compared with the data of the nutrition diet knowledge base, the uploaded diet plan is used for correction, and the diet plan of the user is perfected. According to the invention, through the image recognition technology, the types of the diet main materials of the user in the preset period are recognized, measured, estimated, classified and sorted, and the personal health record of the user is synchronized, so that the recommended healthy diet list for the user is planned, the user diet image recognition can be carried out through the simple mobile terminal, and the user experience is improved. Operation is simple and reliable.

The invention discloses a sour orange and fingered citron compound fruit juice beverage and a preparation method thereof, and belongs to the field of fruit juice preparation. The compound fruit juice beverage is prepared from 10%-40% of lime liquid, 1%-5% of fingered citron juice, 5%-10% of a compound sweetening agent and the balance of water, wherein the sweetening agent is prepared by compounding erythritol and D-psicose according to the ratio of (30%-70%): (30%-70%). The preparation method comprises the following steps: cleaning and cutting the raw materials of the lime and the fingered citron, boiling and filtering the lime with peel to prepare lime liquid, juicing and filtering the fingered citron with peel to prepare fingered citron juice, compounding the lime liquid, the fingered citron juice, the sweetening agent and water, homogenizing, performing UHT sterilization, and packaging and inspecting to obtain a finished product. The utilization rate of the lime raw material is increased, the addition of the fingered citron juice improves the flavor of the beverage, the fingered citron juice and the lime liquid synergistically improve the oxidation resistance, the compounded sugar substitute better meets the healthy diet requirement, and the preparation process is simple to operate and suitable for industrial application.

It essentially has three compartments separated by a partition. By filling each compartment with food and eating from them, one can maintain their health without needing any special expertise or significant effort. This provides a container for a balanced and healthy diet that is easy to maintain without giving up. [Solution] Partitions 4a, 4b, and 4c are provided to separate areas where foods containing various nutrients are stored or placed, such as foods mainly composed of carbohydrates, foods mainly composed of protein, and foods mainly composed of vegetables, mushrooms, and seaweed.

The invention discloses a method for enhancing the toughness of low-salt minced shrimp gel based on kappa-carrageenan, and belongs to the technical field of food processing. The low-salt minced shrimp gel is prepared by taking penaeus vannamei boone as a raw material, adding kappa-carrageenan under a low-salt condition and carrying out chopping and two-stage heating gelation processes. According to the invention, the gel toughness of the low-salt minced shrimp product is obviously enhanced, and the technical bottlenecks of loose texture, poor chewiness and the like caused by insufficient dissolution of myofibrillar protein in the traditional low-salt minced shrimp are overcome. By adding the kappa-carrageenan and regulating and controlling the process, a composite network structure with energy dissipation capability is formed in the minced shrimp, so that the product has excellent flexibility and resilience while maintaining proper hardness, thereby realizing the'elastic 'taste expected by consumers. The method is simple in process, green, safe and easy to popularize and apply in the food industry, meets the requirement of modern healthy diet for low salt, and provides a reliable technical path for developing a new generation of high-added-value minced shrimp products.

The invention relates to an intelligent system for assisting cooking, and the system comprises a user interface, a central processing module, a menu database, a cooking guidance module, a nutritional ingredient analysis module, a food raw material library, and an innovative menu generation module. And the other side of the central processing module is electrically connected with a menu database, a cooking guidance module, a nutritional ingredient analysis module, a food raw material library and an innovative menu generation module. The system can help a user to quickly find a menu suitable for the user and obtain detailed cooking guidance so as to cook delicious food more easily, in addition, the system can also help the user to better understand knowledge in the aspects of food and nutrition and health so as to promote healthier dietary habits, and meanwhile, the system can be applied to the field of food processing. In addition, the system can recommend a proper menu according to the taste preference and diet limitation of the user, and the personalized requirements of the user are met.

The invention relates to the technical field of food processing, and particularly discloses low-carbohydrate, high-protein and high-dietary-fiber flour and a preparation method thereof. The food is prepared from the following raw materials in percentage by weight: 30%-60% of a protein component, 20%-50% of a dietary fiber component, 10%-15% of a carbohydrate control component and 5%-10% of food colloid and functional auxiliary materials, the total carbohydrate content of the flour is lower than 30%, and the total sugar content of the flour is lower than 0.25%; the preparation method comprises the following steps: S1, pretreating each material to obtain a pretreated material; s2, mixing the pretreated materials to obtain mixed powder; s3, the mixed powder is subjected to homogenization treatment, and homogenized powder is obtained; and S4, packaging the homogenized powder. The high-dietary-fiber flour can be used for making various healthy staple food products, and has the advantages that the energy source of staple food is converted into a functional nutrition carrier, and the healthy diet requirement is met.

The invention discloses a making method of low-GI black sweetgum leaf zongzi, which comprises the following steps: selecting freshly picked sweetgum leaves, removing attached branches, thin stems and damaged leaves, washing with flowing clear water for 3-5 times, and drying in a constant-temperature drying box at 35 DEG C until the water content is 12-15%; deionized water with the conductivity smaller than or equal to 10 [mu] S / cm after pretreatment is injected into a crusher, the dried liquidambar formosana hance leaves are added according to the solid-to-liquid ratio of 1: 5, crushing is conducted for 25 seconds at the rotating speed of 12000 r / min, the same amount of deionized water is supplemented after crushing is completed, meanwhile, vitamin C accounting for 0.3% of the mass of the liquidambar formosana hance leaves is added to serve as a color fixative, stirring is conducted for 15 minutes at the temperature of 30 DEG C, and a liquidambar formosana hance leaf aqueous solution is prepared; preparing black fermentation liquor; glutinous rice dyeing, color fixation, anti-oxidation strengthening and low-GI composite conditioning treatment; and making and cooking the zongzi. The glutinous rice wine has the advantages of slowing down digestion and absorption of glutinous rice, avoiding rapid increase of blood sugar, being beneficial to healthy diet, improving color and luster, optimizing taste, preventing leaf sticking, resisting bacteria and prolonging the storage life after refrigeration.

The utility model relates to the technical field of electric rice cookers, and discloses a cooking device of an electric rice cooker, which comprises an inner container, a steamer, a bottom shell, a lifting device and an electric connecting piece. The bottom shell is connected with the bottom end of the inner container; the lifting device comprises a lifting driving piece and a lifting moving assembly, and the lifting driving piece is arranged in the bottom shell and is in transmission connection with the lifting moving assembly; the steamer is connected with the lifting moving assembly; the power connecting piece is arranged on the bottom shell and electrically connected with the lifting driving piece. According to the cooking device of the electric cooker, frequent disassembly and separation between the lifting device and the inner container can be avoided, the food steamer is more stable and reliable to lift, the sealing performance between the inner container and the bottom shell is better, water or steam is prevented from entering the bottom shell, and the use safety is improved; moreover, automatic lifting of the steamer is achieved, rice and rice soup are separated, part of sugar of the rice is taken away through the rice soup, part of the rice soup is isolated into the inner container, and therefore the sugar reducing effect of the rice is achieved, the sugar content of the rice is reduced, and the healthy diet requirement of people is met.

The embodiment of the application discloses a kind of healthy diet management method, system, electronic equipment and storage medium, it is related to health management technical field, comprising: obtaining the diet scene time sequence image frame under diet scene, and the diet behavior time sequence image frame corresponding to target object under diet scene;Diet scene time sequence image frame is obtained according to the image of pre-configured image acquisition equipment and is collected diet area, and diet area is the area where target object is located, and diet behavior time sequence image frame is obtained according to the image of pre-configured image acquisition equipment and is collected target object;In response to feature extraction is carried out to diet behavior time sequence image frame, obtain diet behavior time sequence data, according to diet behavior time sequence data, determine the effective eating behavior data of target object under diet scene;According to diet scene time sequence image frame, determine the nutrition characteristic data of diet under diet scene;According to effective eating behavior data and nutrition characteristic data, generate the diet suggestion scheme corresponding to target object.

The invention belongs to the technical field of food processing, and particularly relates to a formula and making method of chickpea and pumpkin steamed toast, the formula comprises chickpea milk crisp stuffing, type A flour and a raw material B. The making method comprises the steps of making the chickpea milk crisp stuffing, making fermented dough and baking. The product is moist, fluffy, soft, bright in color and better in sweetness and taste, and meets the requirements of the public for healthy diet.

The invention discloses a processing method of frozen minced fillet with low sweetness and low glycemic index (GI). According to the mass ratio of frozen surimi needing to be processed, 3-6% of psicose, 1-2% of oligosaccharide and 1-2% of sorbitol are subjected to ternary compounding to serve as a protein water-retaining and anti-freezing core, 0.1-0.2% of sodium tripolyphosphate, 0.1-0.2% of sodium pyrophosphate and 0.02-0.06% of sodium hexametaphosphate are compounded to provide a stable dissolution and delivery environment, the sodium hexametaphosphate and the psicose are dissolved in water to prepare a solution A, and the solution B is prepared into a solution C; sodium tripolyphosphate and sodium pyrophosphate are dissolved in water to prepare a solution B, a mixed solution of the solution A and the solution B is a low-GI buffer antifreeze agent, oligosaccharide and sorbitol are directly added, the mixture is uniformly mixed with the dehydrated surimi in a carbon dioxide refrigeration vacuum mixer, and the frozen surimi with low sweetness and low glycemic index (GI) is prepared, so that the effects of replacing cane sugar, reducing weight and improving efficiency are realized, and the quality of the surimi is improved. The freeze-resistant minced fillet has excellent freeze resistance and good gel quality, meanwhile, the sweetness is remarkably reduced, the original delicious flavor of the minced fillet is reduced, heat is reduced, sugar rising is controlled, the definite low-GI health attribute is achieved, and the healthy diet requirement of consumers can be met.

The present application relates to the technical field of diet analysis, in particular to a health diet analysis method based on social media data, comprising the following steps: extracting a diet label time interval, calculating interval difference normalization screening period stability label, analyzing food frequency sequence division type to generate period classification group, extracting image and index to construct intake trajectory set, calculating structure ratio to identify tilt node, and generating a list of nutrient deficiency points. In the present application, the stability recognition in the time dimension of diet information is enhanced through the period consistency determination based on social media labels, the time sequence behavior trajectory of calories and intake structure is constructed through the text keyword density extraction, the intake structure deviation point is identified in the dynamic continuous sequence and the fluctuation trend is quantified, the daily nutrient gap is evaluated in time, and the multi-period diet deviation monitoring capability and the feasibility of health risk quantitative analysis are enhanced.

The invention discloses modified high-ester pectin gel and a gelation method thereof, and belongs to the technical field of food processing. According to the technical scheme, the method for modifying the high-ester pectin gel comprises the step of adding Fe < 3 + > into a modified high-ester pectin solution for induction to obtain the pectin gel. The method can be induced by iron ions, high-hardness and high-ester pectin gel can be formed without a high-sugar environment, and the obtained high-ester pectin gel solves the problem that high-ester pectin needs to be gelled in a high-acid and high-sugar environment and does not conform to green and healthy diet.

The invention discloses a making method of bitter gourd and sweet potato vermicelli, which adopts bitter gourd or bitter gourd extract to make vermicelli, so that consumers can achieve the purpose of healthy diet. The prepared vermicelli has the effects of tonifying qi and yin, tonifying spleen, moistening lung, tonifying kidney, enhancing immunity, inhibiting malignant tumors, relieving fatigue, resisting inflammation, reducing blood pressure and blood fat, resisting virus, maintaining beauty and keeping young, inhibiting osteoporosis, promoting gastrointestinal peristalsis, regulating intestinal flora and the like. The bitter gourd and sweet potato vermicelli has a relatively good health-preserving effect, and the vermicelli obtained by the preparation method disclosed by the invention is good in color and luster, good in toughness, excellent in chewiness and good in mouth feel.

The invention relates to the technical field of intelligent diet recommendation, in particular to a diet recommendation method and system based on distributed robust optimization and super-mode solution, and solves the key problems that a healthy diet recommendation system in the prior art is insufficient in personalized recommendation ability, lack of risk control mechanisms, weak in dynamic adaptability and the like. Key technical schemes such as feedback modeling, a distributed robust optimization method and a closed-loop feedback learning mechanism are fused; the method comprises the following steps of: constructing a diet recommendation optimization model which mainly comprises postprandial discomfort as a core signal by subjective feedback of a user, defining a total discomfort function with convexity and a super-mode structure, constructing a distribution robust optimization model based on a feedback distribution uncertainty set and a worst expected objective function structure, and realizing feedback driving, parameter updating and optimization. A recommendation strategy is adjusted into an integrated closed-loop learning mechanism; the scientificity, the accuracy, the stability and the user adaptability of the diet recommendation method and system are remarkably improved.

The invention relates to a steaming oven control method and device, a steaming oven, a computer readable storage medium and a computer program product, and the method comprises the steps: obtaining an expected cooking menu of a to-be-cooked food material selected for a target user, determining nutrient information after the to-be-cooked food material is cooked according to the expected cooking menu, and determining nutrient demand information of the target user; and under the condition that the nutrient information is not matched with the nutrient demand information, optimizing the expected cooking menu based on the nutrient demand information to obtain a target cooking menu, under the condition that the nutrient information is matched with the nutrient demand information, taking the expected cooking menu as the target cooking menu, and after a cooking starting instruction is received, starting the cooking menu according to the cooking starting instruction. And controlling each working component of the steaming oven to operate according to the target cooking menu. By obtaining the nutrient demand information, nutrition personalized optimization is performed to provide an accurate nutrient personalized cooking scheme, so that dishes cooked by the steaming oven meet the nutrient intake demand of the target user, and the healthy diet level is improved.

This application discloses a healthy blended edible oil, characterized by comprising, by weight percentage: 65%-75% organic flaxseed oil, 5%-15% organic millet oil, 5%-15% organic walnut oil, 3%-7% organic hemp seed oil, and 3%-7% organic perilla seed oil. The preparation method of the healthy blended edible oil includes refining the components, mixing them in proportion, stirring at low speed and low temperature until uniformly mixed, adding salt before filtration, then filtering, and finally filling and sealing under aseptic conditions. The healthy blended edible oil and its preparation method described in this application, through reasonable proportioning and scientific processes, can produce a high-quality edible oil that is both healthy and delicious, meeting the growing market demand for healthy diets.

The present invention relates to natural and organic treats / snacks and methods of manufacturing such treats / snacks. The treats / snacks can be in any desired shape and are devoid of synthetic and artificial filler ingredients. More specifically, the treats / snacks include ripe bananas, peanut butter, whole wheat flour, flaxseed, honey, and egg wherein all the ingredients can be formed into a dough. The dough can then be formed into desired shapes of dough by using molds for baking in an oven at about 350 degrees for about 20 to 30 minutes to bake and form the treat / snack. The resultant treat / snack is soft to chew and easy to digest, ensuring pets can retain a healthy diet while consuming the treats / snacks. The treats / snacks can be available in different sizes and packaging and are suitable for pets of all ages and breeds.

The invention provides a production process of instant fruit grain type instant food, and relates to the technical field of food processing. The process comprises the steps of raw material screening, green cleaning and disinfection, pretreatment, low-temperature vacuum drying, shaping, low-temperature sterilization and classified packaging. Fresh fruits and vegetables without diseases and insect pests are selected as raw materials, green disinfection is conducted through ozone water or ultraviolet rays, the fruits and vegetables are peeled, denucleated and diced, then low-temperature vacuum drying is conducted for 4-6 hours under the conditions of 40-55 DEG C and 0.08-0.1 MPa, then the fruits and vegetables are shaped into square or round or particles through a mold or a pelletizer, and finally the fruits and vegetables are subjected to low-temperature pasteurization to obtain the fruit and vegetable composite material. And sealing by tinplate cans or transparent environment-friendly packages respectively. The finished product does not contain any additive, retains nutritional ingredients such as VC in fruits and vegetables, is tender and sweet in taste and long in storage period, has the characteristics of health, convenience, greenness and fashion, can be used as a nutritional supplement food for military needs and a healthy instant snack for children and the public, and leads a healthy diet life style.

According to embodiments of the present disclosure, a method, device, equipment, storage medium and program product for recommendation are provided. The method comprises: in response to detecting a first predetermined operation in a first interface of a target application, presenting a second interface comprising at least one entry related to meal suggestions; in response to detecting a predetermined type of input at the at least one entry, presenting at least one set of candidate meal recommendations; and in response to detecting a selection operation for one of the at least one set of candidate meal recommendations, presenting an acquisition path associated with the selected set of candidate meal recommendations in the first interface. Thus, the present disclosure can deeply integrate the personal health records of users with the takeout ordering scenario, realize personalized and scientific meal recommendations, and shorten the decision-making path of users from the demand for healthy diet to the completion of ordering.

The invention belongs to the technical field of coffee partners, and particularly relates to a coffee partner for reducing blood sugar as well as a preparation method and application of the coffee partner. According to the coffee mate disclosed by the invention, the Hainan mountain pomelo seed extract, the bitter gourd extract and the mulberry leaf extract are used as main functional components and are matched with other auxiliary materials, so that the insulin resistance can be improved, and the utilization of glucose is promoted; in addition, blood sugar can be reduced, the activity of alpha-glucosidase is inhibited, and digestion and absorption of carbohydrates are delayed, so that postprandial blood sugar is reduced; in addition, according to the technical scheme, ingredients such as non-dairy creamer and white granulated sugar are not added, the requirements of modern healthy diet are met, and the drinking requirements of diabetics can be met. In addition, the process is simple and convenient, is suitable for large-scale industrial production, can improve the additional value of raw materials such as Hainan mountain pomelo seeds and the like, and has good economic benefits and social benefits.

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.

A system is provided.SOLUTION: A system comprising: means for optimizing a driving route for a truck driver; means for obtaining and analyzing health data; means for providing mental support; means for suggesting an economical and healthy diet; means for real-time communication with a user; and means for providing telemedicine support.SELECTED DRAWING: Figure 1