764 results about "Large Calorie" patented technology

In order to obtain calorie expenditure with good accuracy, the device is provided with a basal metabolic state specifying element (142) which specifies the subject's basal metabolic state from his body temperature; a correlation storing element (151) which stores respective regression formulas showing the correlation between the pulse rate and the calorie expenditure when the subject is at rest or active; a correlation correcting element (152) which correcting the stored regression formulas using the basal metabolic state; a body motion determining element (104) which determines whether or not the subject is at rest; and a regression formula selecting element (153) which selects the regression formula which should be used in accordance with the results of this determination. The subject's pulse rate is applied in the selected regression formula, and the calorie expenditure corresponding to this pulse rate is calculated by calorie expenditure calculator (162).

Method and calculations determine an individual's, or several individuals' simultaneous rates of oxygen consumption, maximum rates of oxygen consumption, heart rates, calorie expenditures, and METS (multiples of metabolic resting rate) in order to determine the amounts of work that is performed by the individual's body. A heart monitor measures the heart rate, and an accelerometer measures the acceleration of the body along one or more axes. An altimeter measures change in altitude, a glucose monitor measures glucose in tissue and blood, and thermometers, thermistors, or thermocouples measure body temperature. Data including body fat and blood pressure measurements are stored locally and transferred to a processor for calculation of the rate of physiological energy expenditure. Certain cardiovascular parameters are mathematically determined. Comparison of each axis response to the individual's moment can be used to identify the type of activity performed and the information may be used to accurately calculate total energy expenditure for each physical activity. Energy expenditure may be calculated by assigning a separate proportionality coefficient to each axis and tabulating the resulting filtered dynamic acceleration over time, or by comparison with previously predetermined expenditures for each activity type. A comparison of total energy expenditure from the current activity is compared with expenditure from a previous activity, or with a baseline expenditure rate to assess the level of current expenditure. A measure of the individual's cardio-vascular health may be obtained by monitoring the heart's responses to various types of activity and to total energy expended.

PCT No. PCT / JP97 / 02029 Sec. 371 Date Feb. 9, 1998 Sec. 102(e) Date Feb. 9, 1998 PCT Filed Jun. 12, 1997 PCT Pub. No. WO97 / 47239 PCT Pub. Date Dec. 18, 1997In order to obtain calorie expenditure with good accuracy, the device is provided with a basal metabolic state specifying element (142) which specifies the subject's basal metabolic state from his body temperature; a correlation storing element (151) which stores respective regression formulas showing the correlation between the pulse rate and the calorie expenditure when the subject is at rest or active; a correlation correcting element (152) which correcting the stored regression formulas using the basal metabolic state; a body motion determining element (104) which determines whether or not the subject is at rest; and a regression formula selecting element (153) which selects the regression formula which should be used in accordance with the results of this determination. The subject's pulse rate is applied in the selected regression formula, and the calorie expenditure corresponding to this pulse rate is calculated by calorie expenditure calculator (162).

A method of making, combining, and using a balanced multi-phase food mixture and a multi-phase beverage made thereof is incorporated into carbonated herb beverage, aerated tea, fast fermented grain drink, amino acid flavored beverage, alcohol soaked cocktail drink, and aerated vegetable beverage. The liquid phase comprises total small molecular mineral and sugar up to 350 mOsm, pH 3.5-7.8, sweetener up to 7 wt %, alcohol up to 3 wt %, protein up to 30 wt %, fiber 20-37 gram per 2000 calories, at least 30% of calories are derived from complex carbohydrate, and up to 5% by volume gas, which will release a meaningful smell when being consumed. The solid phase includes at least 10% by weight plant mix, complex carbohydrate, protein, fat, and a combination thereof The beverage is natural and balanced referred to physiological body composition for normalizing body composition and fluid metabolism toward optimal body fitness with increased sensory experience and satiety.

Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

The present invention relates, in general, to shoes for measuring the quantity of motion and a method of measuring the quantity of motion using the shoes and, more particularly, to artificial intelligence shoes, in which various numerical values (calorie consumption, body fat, and a pulse), measured by a walking sensor (23), a body fat measurement unit, and a pulse sensor (21) mounted in a shoe body, are displayed in real time on a display unit (32), so that a user can periodically check his or her quantity of motion, and in which calorie consumption and body fat are calculated on the basis of the user's body conditions, so that the precision thereof is high, and such quantity of motion numerical values can be transmitted to various types of external devices, thus enabling the user to periodically manage the quantity of motion thereof.

An apparatus, medium, and method for calculating calorie consumption of a user performing physical activity. More particularly, an apparatus, medium, and method for calculating calorie consumption can determine a user's activity pattern via an acceleration sensor attached to the user, and calculate the user's calorie consumption by using a predetermined slope value according to the activity pattern and a heart rate measured via a heart rate sensor attached to the user. Accordingly it is possible to calculate calorie consumption of a user performing physical activity by considering the user's heart rate and the type of physical activity and accurately calculate the calorie consumption by using both an acceleration sensor and a heart rate sensor.

An apparatus and method for measuring exercise quantity through a film-type pressure sensor are provided. The apparatus for measuring exercise quantity through a film-type pressure sensor comprises a film-type pressure sensor to sense pulse pressure of a user's body, a main body to calculate and display a heart rate (HR) and calories consumed based on the HR, and a band that is coupled to the main body and to which the film-type pressure sensor is attached. The band contains a first band portion which is coupled to the main body and a second band portion which contains the film-type pressure sensor and is coupled to the first band portion. The second band portion contains at least one projection to enhance the detection of the pulse pressure of the user.

A navigation-assisted fitness device broadly comprising a location determining component, a fitness monitoring component and a display. The location determining component determines location data for a user of the device as the user exercises. The fitness monitoring component is coupled with the location determining component and calculates fitness information for the user as the user exercises. The display displays the fitness information and other information and data.The fitness information may include an indication of the intensity level of the user's exercise, the total amount of calories burned by the user during the exercise, the amount of fat calories burned, and the amount of carbohydrate calories burned. The device calculates the ratio of fat calories burned versus carbohydrate calories burned based on the intensity level. As the user increases or decreases the intensity level of an exercise, the device recalculates and displays the ratio or percentage of total calories burned from fat reserves and from carbohydrate reserves.

A mobile phone with pedometer, which can detect the user's physical-activity status and can generate and display the calorie and fatness the user consumes via the user's inputting the related parameters, such as weight, stride, etc. is disclosed. Further, via inputting the parameters, such as the number of objective step, the standard of insufficient physical activity, etc., into the mobile phone with pedometer, the user can monitor and control his / her physical activity status.

A measuring device for use in measuring calorie consumption includes a pulse input unit which detects a first heart rate of the user at a first point in an exercise period and a second heart rate of the user at a second point of the exercise period other than the first point, the pulse input unit not detecting a third heart rate between the first and second heart rates; and a controller which receives the detected first and second heart rates and calculates calories consumed using the detected first heart rate, the detected second heart rate, an at rest heart rate of the user, and one or more of an age of the user, gender of the user, weight of the user, height of the user, and an at rest heart rate of the user. The measuring device is usable in a portable device, such as a portable digital audio and / or video reproducing apparatus.

The disclosure relates to a process for controlling body weight in which selection of food servings is based on a calculated point value and a range of allotted daily points which is adjusted for weight change. The calculated point value is a function of measured calories, total fat and dietary fiber for serving sizes specified in readily estimatable units. A range or maximum number of points allotted per day may be calculated based on current body weight, caloric reduction to be achieved, physical activity level, and physical activity duration.

A system and method for tracking longitudinal data for the maintenance and management of health of an individual. The method entails marking numerous groceries, drugs, beverages, etc., with labels that may be read by a scanner or reader embedded in a PDA or cell phone or similar small electronic device, and providing users with a suitable scanner or reader. Users scan the labels of the products they consume during the course of a day, and the system keeps track of calories, fat content, carbohydrate content, etc. of the food consumed, drug content of the drugs consumed, etc. The system can also be operated to track exercise levels and energy expenditure during the day. The system is operable to provide a comparative display of various databased information, such as calorie intake versus calorie expenditure during exercise.

The disclosure relates to a process for controlling body weight in which selection of food servings is based on a calculated point value and a range of allotted daily POINTS which is adjusted for weight change. The calculated POINT value is a function of measured calories, total fat and dietary fiber for serving sizes specified in readily estimatable units.

A nutrition and activity management system is disclosed that monitors energy expenditure of an individual through the use of a body-mounted sensing apparatus. The apparatus is particularly adapted for continuous wear. The system is also adaptable or applicable to measuring a number of other physiological parameters and reporting the same and derivations of such parameters. A weight management embodiment is directed to achieving an optimum or preselected energy balance between calories consumed and energy expended by the user. An adaptable computerized nutritional tracking system is utilized to obtain data regarding food consumed, Relevant and predictive feedback is provided to the user regarding the mutual effect of the user's energy expenditure, food consumption and other measured or derived or manually input physiological contextual parameters upon progress toward said goal.

The present invention provides a method for measuring quantity of exercise and an apparatus comprising an acceleration sensor for generating acceleration information by measuring the quantity of exercise according to user movement, sensor control unit for supplying power to the acceleration sensor and sampling the acceleration information generated from the acceleration sensor, a dynamic energy measurement unit for converting the sampled acceleration information into dynamic energy, comparing a local maximum value with a predetermined threshold value if an ascending gradient of the dynamic energy has the local maximum value exceeding a pre-determined value and determining a user step if the local maximum value exceeds the predetermined threshold value, a calorie consumption measurement unit for calculating calorie consumption by analyzing an energy level of dynamic energy determined as a user step, a memory for storing information, and a display section for displaying information related to the number of steps and calorie consumption.

The invention provides a monitoring device that features: 1) a cardiac sensor component with at least one light-emitting diode and a photodetector; 2) a pedometer component with at least one motion-sensing component (e.g., an accelerometer); and 3) a wireless component with a wireless interface that communicates with an external weight scale. The device also features a microprocessor in electrical communication with the cardiac sensor, pedometer, and wireless components and configured to analyze: 1) a signal from the cardiac sensor component to generate heart rate information; 2) a signal from the pedometer component to generate exercise information; 3) heart rate and exercise information to generate calorie information; and 4) a signal from the external weight scale to calculate weight information (e.g., weight and percent body fat).

A portable device which utilizes a method for tracking consumption of food calories, carbohydrates, fats, or proteins using a cell phone, personal data assistant, or hand held device. The user can record food intake; calculate basal metabolic rate; daily caloric needs; monitor calories, carbohydrates, protein or fats; and provide current metabolic state with corresponding exercise for weight control. The user can enter a timed physical activity to determine caloric balance between calories eaten and calories burned. Data is displayed for 7, 14, or 30 days, and can be Emailed to and synchronized with the user's personal computer or internet server

A delivery system for nutraceuticals uses a low caloric chocolate base for containing one or more nutraceuticals, either blended with the chocolate itself, or added as a liquid or crème filling. The chocolate has a relatively high level of oligomeric proanthocyanadins, and preferably further includes a phytosterol and DHA, as well as being sweetened with a sweetener blend containing tagatose and a secondary low caloric, high intensity sweetener, preferably Lo Han Guo extract. Using the inventive system, delivery of nutraceuticals in unit dosage form is facilitated, as the selected dose is carried within individual chocolate product pieces that taste substantially the same as conventional chocolate, though with few calories from carbohydrates, or effects on insulin response encountered with typical chocolate formulations.

A reduced calorie sweetening composition having stevia extract and a simple sugar, wherein the stevia has a rebaudioside A level of from about 80 wt % to about 99 wt % relative to all steviol glycosides. The sweetener composition can be formulated as non-free flowing solids, powders, granules, or as liquids.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

A heat generator comprising a magneto-caloric material and a method for generating efficient and reliable thermies enabling of substantially limiting displaceable inert masses in order to produce a magnetic field variation required for obtaining a magneto caloric effect and usable by individuals and / or industries. The generator (10) comprises magneto caloric thermal elements (Ti) which are circularly arranged and crossed by conduits containing coolant flowing therethrough and magnetic elements (Gi) exposing the thermal elements (Ti) to a magnetic field action. The generator (10) also comprises magnetic divergence (mj) elements arranged between the thermal elements (Ti) and the magnetic elements (Gi) and coupled to displacement mechanism (not represented) for moving from one thermal element (Ti) to another thermal element (Ti+1) and initiating the magnetic flux variation in the thermal elements (Ti), thereby promoting the calorie and / or frigorie generation. The generator (10) can be used for tempering, cooling, heating, conserving, drying and air-conditioning.

A portable, autonomous electronic device consisting of a barcode scanner, an updatable nutrition facts database, user memory to store product records of products eaten, and an integral readout display is disclosed that will allow a user to scan barcodes on food items consumed and keep a cumulative total of calories and other nutrients. Prepared packaged foods may have their barcodes read directly, while foods that are used in cooking or preparing other foods may be referenced by scanning from a printed generic foods barcode list provided with the device. Serving sizes can be adjusted to accurately reflect the intake of given food items. Daily cumulative totals of calories and several other nutrients can be displayed as bar graphs, and the incremental increase that would result from consuring a scanned item can be displayed with reference to what has already been consumed. Weekly calorie totals broken down by day can be displayed in order to give an estimation of how successfully the user has adhered to diet goals over a dietarily significant span of time. Barcode numbers of food items input into the device along with date and serving size consumed can be stored in user memory and downloaded to another device, for example a computer or printer, via an interface. Diet strategies can be personalized with respect to any one of or combination of several nutritional categories, such as calories, fat, etc.

The disclosure relates to a process for controlling body weight in which selection of food servings is based on a calculated point value and a range of allotted daily points which is adjusted for weight change. The calculated point value is a function of measured calories, total fat and dietary fiber for serving sizes specified in readily estimatable units. A range or maximum number of points allotted per day may be calculated based on current body weight, caloric reduction to be achieved, physical activity level, and physical activity duration.

A “Food Logger” provides various approaches for learning or training one or more image-based models (referred to herein as “meal models”) of nutritional content of meals. This training is based on one or more datasets of images of meals in combination with “meal features” that describe various parameters of the meal. Examples of meal features include, but are not limited to, food type, meal contents, portion size, nutritional content (e.g., calories, vitamins, minerals, carbohydrates, protein, salt, etc.), food source (e.g., specific restaurants or restaurant chains, grocery stores, particular pre-packaged foods, school meals, meals prepared at home, etc.). Given the trained models, the Food Logger automatically provides estimates of nutritional information based on automated recognition of new images of meals provided by (or for) the user. This nutritional information is then used to enable a wide range of user-centric interactions relating to food consumed by individual users.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

A method of monitoring nutritional intake by image processing is completed through a portable electronic computing device, where the computing device is communicably coupled with a database. At least one meal image is taken by the computing device, where the at least one meal image can be a three-dimensional image, a plurality of images, and a nutritional label image with at least one image. The at least one meal image enables the software to identify at least one component and a portion size of the at least one meal image. Then meal calories and nutritional facts are calculated and stored in order to monitor the intake food of an individual.