12 results about "Healthy eating" patented technology

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 application discloses a kind of wisdom old-age health diet guidance system, comprising: for through multi-device cooperation collection old person's full-dimension health data, and the multi-source data acquisition module of the data collected is preprocessed;For using the multi-source health data of preprocessed diet demand analysis module is analyzed old person's dietary needs;For the individualized recipe generation module of old person's dietary needs input using pre-trained recipe generation model, generate personalized recipe in line with the needs of old people;For real-time data feedback, dynamically optimize the recipe optimization adjustment module of the personalized recipe.Its remarkable effect is: the overall perception of the health status of old people, accurate positioning of dietary needs, intelligent generation of personalized recipes, dynamic optimization of the scheme and convenient guidance output can be realized, which can solve the problem of one-sidedness, poor adaptability and insufficient dynamics of existing system data.

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.

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 application discloses a kind of mixed sesame paste, the mixed sesame paste includes the following weight parts of raw materials: soybean 10-50 parts, sesame 50-90 parts, salt 2-5 weight parts, white sugar 0.5-2 weight parts, also disclose the preparation method of the mixed sesame paste.The application optimizes the formula of mixed sesame paste, improves the nutritional value of product, and improves the taste and use experience.At one side, by scientific adjustment formula, the content of dietary fiber and protein is improved, and the score of the first limiting amino acid (lysine) is optimized, the balance of nutritional structure is realized;On the other hand, effectively reduce the fat content, meet the needs of consumers for healthy diet.In addition, by reasonably adjusting the ratio of sesame and soybean, not only meet the nutritional needs, but also improve the liquidity of mixed sesame paste, improve the use convenience.The application introduces colloidal mill grinding process in the production process, optimizes the fineness of mixed sesame paste, and the overall quality is greatly improved.

This invention relates to an oil identification method. The method initializes a database, controls a microwave transceiver for transmission and reception, calculates and detects the characteristic frequency of the oil's smoke generation based on the transceiver's transmitted and received signals, compares this characteristic frequency with the microwave characteristic frequencies of various oils in the database, and then obtains the oil identification result for the current oil. This oil identification method can accurately identify the type of oil. This invention also relates to a healthy eating recommendation method, which identifies the oil used for cooking and obtains the saturated fatty acid (SFA) percentage of the current oil i. i This method then assesses the health risks associated with the diet and generates recommendations for adjusting the types of oil used and the frequency of use within a set period. This healthy eating recommendation method can more effectively control saturated fatty acids in cooking oils. The invention also relates to range hoods that utilize the aforementioned oil identification method and / or healthy eating recommendation method.

This invention discloses a flavorful pork product and its preparation method. This invention completely eliminates marinating and the addition of any seasonings, allowing the unique aroma, sweetness, and umami of high-quality local pork to be released and presented without interference, bringing consumers an unprecedented pure taste experience. For the first time, multiple key parts of the same pig are processed using purely physical cooking methods best suited to their characteristics, and scientifically combined to form a complete flavor and texture sequence ranging from refreshing to mellow, from delicate to rich, achieving multiple ways to enjoy a single pig. Free of added salt, sugar, soy sauce, and various food additives, the product is naturally low in sodium, conforming to modern healthy eating trends and suitable for people with strict requirements on food composition. The resulting product is a complete original-flavor pork set meal. As a brand-new catering category, it redefines the presentation of high-end pork products, possessing distinct market recognition and commercial value.

The application discloses a kind of student diet nutrition balanced wisdom catering health management system, it is related to health management technical field, the present application includes student diet collection module, student diet analysis module, diet scheme analysis module and healthy diet analysis module, by the purchase window and recovery platform of canteen are set collector, to obtain dish eating information in this way, by the analysis of dish eating information, obtain the eating index of each dish, and then according to the health index of each dish is analyzed to obtain each need to eat dish, according to the production process of dish, each need to eat dish is analyzed, dish innovation is carried out, according to the course arrangement of each day, obtain healthy diet scheme, utilize recovery platform to collect dish eating information, so that the collection of dish eating information is more comprehensive, through the course arrangement of each day, the basic diet scheme of each day is updated, meet the demand of student to nutrition.