185 results about "Nutrient intake" patented technology

The present invention uses market research data to access nutrient intakes of a population. Dietary collection using 24-hour recall generally does not reflect a pattern of “usual” intake behavior for a population group. To determine the impact of food consumption patterns on nutrient intake, a unique methodology using 14-day food diary was developed. The food industry has traditionally used detailed food records to track the consumption of specific branded food items and monitor the growth of food categories, but some of the most valuable databases available concerning longer-term (e.g., 14-day) food intake do not record portion size on an individual consumption basis. Other databases based on shorter-term (24-hour recall) survey periods record portion sizes but are not very representative of eating habits. The preferred exemplary embodiment integrates two such databases with a third data set providing detailed nutrient information for each of a wide variety of foods consumed to provide a combined database for processing nutrient intake reports using statistical analysis. This flexible system allows the user to categorize the population based on “usual” consumption of food categories, specific foods and/or specific brands of foods and determine dietary differences versus their “non-using” counterparts.

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.

This invention relates generally to providing nutrigenomic information tailored to that of the customer so that the customer can make informed decisions regarding diet, exercise, risks of disease and other health issues that result in a healthier lifestyle and prolonged lifespan. In particular the invention provides systems for research and commercial purposes, particularly for research for improving dietary constituents, personalized nutrition and diets, and of nutrient-gene interactions involved in diseases. The invention further relates to a method for doing business encompassing establishing and running a nutrigenomic research super-market and providing validated nutrient intake data to health care practitioners.

In one embodiment, this invention utilizes radio frequency identification (RFID) tag with nutrition information for each kind of food in a restaurant, institutional cafeteria, in food delivery to hospital patients, in hospice, in old age home residents or elsewhere. The food plate is placed on a coaster with an RFID reader and miniature built-in scale. The scale is used to measure the weight of a particular food placed on the plate. In addition, the RFID reader reads the nutritional information from an RFID tag in the serving bin of the cafeteria or the food distribution point. With the nutritional information of each food and the amount of the food that is added to the plate, the nutritional intake of a customer or patient can be calculated. With this the nutrition information now available, the nutritional information, including the amount of vitamins, calories, sugars, carbohydrates, and grams (g) of fat, can be obtained and tracked.

The invention discloses a personalized nutrition recipe device and method. According to the personalized nutrition recipe device and method, a reasonable nutrition intake of a user is calculated through personal basic information, the nutrition intake of the user is reasonably distributed into diet of each meal every day, and then a reasonable catering list is selected from a database in a matching mode according to the nutrition intake needed by the diet of each meal. The user achieves personalized catering through the selecting and editing of the catering list. When the user selects and edits the catering, the nutrition ingredient and caloric values are evaluated in real time, and assessment is provide for judging whether the catering is reasonable and healthy. After the catering of the user is finished, the personalized nutrition recipe method further stores the catering data, and history catering data are formed. According to the history catering data, the personalized nutrition recipe device and method analyzes food calories of the nutritional ingredient eaten by the user for a time period, and judges whether user diet is reasonable and healthy. The personalized nutrition recipe device and method achieves nutritional and healthy diet of the user through scientific management of the characterized catering for the user.

The invention discloses an intelligent health management terminal, a server, a system and a method; the system comprises a food analyzer, the health management server and the health management terminal; the health management terminal receives food weight information weighted by the food analyzer, and sends the food information and user information to the health management server. The health management server calculates food nutrition data according to the food information and user information, and sends the food nutrition data to the health management terminal. The terminal, server, intelligent health management system and method can automatically calculate and display the food nutrition information, can detect food intake with more accuracy, and warn the users when nutrient intake is about to reach or has already exceeded an alarm value, thus giving reasonable meal guidance suggests, reasonably planning meal intake, keeping health food intake, and food monitoring is more humanized, so human body health management can be easily realized.

A user's nutrition evaluation oriented menu visual ordering system relates to an ordering system. The invention aims at solving the problem that users take long time in ordering for the existing ordering method. The system comprises a user information database used for storing user's preference information and user information, a dish information database used for storing dish pictures, dish taste, dish price information, and ingredient type and consumption corresponding to each dish, an nutrient intake calculation module used for calculating the target intake of nutrients needed by users according to the user information, a selection module used for receiving ordering information of users, a dish presentation module used for presenting dish information and ingredient information according to the ordering information of users, giving recommended dishes according to the target intake of nutrients and the user's preference information, and presenting the recommended dishes as well as the dish information and ingredient information, and a reminding module used for reminding users of the health degree of dishes and giving exercise suggestions. The scheme is used in an ordering system.

The present invention relates to a special clinical nutritional formula for anemia. The nutritional formula comprises proteins, fats, carbohydrates, dietary fibers, macro elements, trace elements, vitamins, dietary essences, medicinal and edible ingredients, natural plant compounds and new resource food. The dietary essences comprise beef powder, pork liver powder, red date powder and cherry powder. The medicinal and edible ingredients comprise Chinese yams, Chinese wolfberry fruits, chicken's gizzard-membrane, haws, cloves, orange peels and honeysuckles. A preparation method comprises the following steps: each component is prepared into powder in advance, then the corresponding dosage forms are prepared, wherein the medicinal and edible ingredients are subjected to water extracting, concentrating is performed, the concentrated ingredients are spray-dried to prepare powder, and the vitamins and fats are subjected to microencapsulation treatment to prepare powder; or a wet method technology is used to conduct emulsifying and homogenizing on the ingredients, and the homogenized ingredients are spray-dried to prepare powder. Compared with the prior art, the nutritional formula can provide energy, key nutrients and essential trace elements for patients with anemia, and improves and treats anemia syndromes caused by insufficient nutrient intake and iron deficiency.

A nutrition balance for health control, especially for diabetics, to measure a weight and a caloric value of an edible substance, comprising a main body; a scale unit generating a weight signal while receiving the weight of the edible substance; a control unit comprising at least one input unit inputting a predetermined reference data and providing a reference data signal; a control system comprising a memory unit storing a predetermined balance database information and a controller, communicating with the memory unit, communicated with the scale unit to receive the weight signal and communicate with the input unit for receiving and storing the reference data signal to generating an output signal in response to the weight signal according to the reference data and the balance database information; and a display arrangement communicating with the control system to provide an output. The nutrition balance is for monitoring health and diet.

The invention discloses a nutrition-supplementing fermented beverage for different groups of people and a preparation method thereof. Per 100 grams of the fermented beverage product comprises the following ingredients: 20-80 grams of a plant-fermented stock solution, 2-15 grams of water-soluble dietary fiber, 1-10 grams of high fructose corn syrup or white granulated sugar, 2-10 grams of concentrated juice, 0.1-3 grams of a medicinal-and-edible extract, 0-1.2 grams of branched chain amino acids, 105-180 milligrams of mineral elements, 21-50 milligrams of vitamins, 0.01-1 gram of natural sweetener, and purified water accounting for all the remaining parts. The ingredients are rationally proportioned in the beverage according to nutrient intakes of different groups of people in China, so that multiple essential vitamins and trace elements are supplemented to the different groups of people, in order to improve the conditions of irrational dietary patterns and insufficient nutrient intakes of the people.

The invention discloses an intelligent cooker with a mobile client interaction function. The intelligent cooker comprises a cooker pot body, an intelligent cooker handle, a handle and pot body connecting piece and a mobile client, wherein a temperature sensor and an acceleration sensor are internally arranged in the cooker. When cooking begins, the mobile client software, such as the cooker and intelligent mobile phones, are connected in pairs to carry out real time data interaction. In the cooking process, the client software provides all-round guidance for the cooking process of a user via data interaction and records the temperatures and the pot body action curves in the cooking process. After cooking, the cooking data serve as an auxiliary tool for the user to record the daily meals, grasp nutrient intake and carry out comparison by reference to a standard curve provided by the client to improve own cooking level and can serve as an accurate basis shared by the user with others in communities to exchange the cooking experiment. The intelligent cooker conduces to realizing accurate control of the temperatures in the cooking process, improving the cooking levels of mass users, reducing the difficulty in learning new styles of dishes and enhancing the social contact attribute of cooling.

The invention provides a method and a system for calculating human nutrition intake by using shooting principle, belongs to the field of electronic equipment and relates to a method and a system for calculating human nutrition intake. The method for implementing the system comprises the following steps: (1) storing model reference information corresponding to all kinds of food and an eater in a parameter storage module of the calculating system; (2) shooting images of the food and food intake information of the eater by using a shooting module, and storing the images and the food intake information into a shooting parameter storage module; (3) judging the type and size of the food by using an intelligent algorithm identification module, and judging the various food intakes of the eater through an intake judgment module; and (4) calculating the total nutrition intake with a nutrition intake calculating module. The system comprises the parameter storage module, the shooting module, the nutrition intake calculating module, the intelligent algorithm identification module, the intake judgment module and the shooting parameter storage module.

This disclosure relates generally to nutritional analysis and recommendations, including systems and methods that provide personalized approaches for analyzing nutrient intake levels and for generating recommendations that are responsive to a user's current nutritional intake and the user's nutrition-related goals. The systems and methods also provide personalized analysis and recommendation for other areas or activities, including applications to exercise adherence, sleep adherence, mediation adherence, and general wellness assessment. Each of these areas or activities can be assessed alone or in combination with one or more other areas or activities.

The invention discloses an all-round enteral nutrition preparation and a preparation method thereof. Raw materials of the all-round enteral nutrition preparation contain rice, lotus root starch, maltodextrin, casein, animal protein, soybean protein, vegetable oil, dietary fiber, salt, vitamins and trace elements. The preparation method comprises the steps of cleaning, drying and smashing the rice, adding water to boil the rice, adding amylase to perform enzymolysis, performing drying, smashing and sieving to obtain rice powder, adding surplus raw materials except the lotus root starch and the dietary fiber into the rice powder, performing drying and then mixing the rice power and sieved lotus root starch and sieved dietary fiber to perform sterilization. The observation on the nutrition effect of the old people suffering long-term nasal feeding shows that the all-round enteral nutrition preparation has obvious improvement effect on nutrition situations but has no harmful effect on blood sugar, blood fat and renal and liver functions. Clinical evidence shows that after the all-round enteral nutrition preparation is used, nutrition intake can be effectively increased, the organism nutritional indexes and the nutrition situations are improved, and no adverse reaction is caused.

The invention discloses composite flour for pregnant women. The composite flour comprises, by weight, 75 parts to 85 parts of wheatmeal, 8 parts to 15 parts of rice flour, 3 parts to 6 parts of folic-acid-contained additives such as oat powder or aloe powder or lettuce powder or soybean meal, 1 part to 5 parts of iodine-contained additives such as kelp powder or laver powder or milk, 3 parts to 7 parts of vitamin-contained additives such as sweet corn powder or red date powder, 1 part to 6 parts of calcium-contained additives such as milk or eggs or dried small shrimps, 1 part to 6 parts of iron-contained additives such as black fungus or sesames, 6 parts to 12 parts of protein-contained additives such as silkworm chrysalis meal or milk or soybean meal, 3 parts to 8 parts of linolenic-acid-contained additives such as walnut powder or peanut powder or soybean flour, 3 parts to 8 parts of amino-acid-contained additives such as carrot powder and 1 part to 4 parts of food antioxidant mixed tocopherol. The composite flour for the pregnant women can provide comprehensive nutrition for the pregnant women in the gestation period, the organism immunity of the pregnant women is improved, and nutrient intake of the pregnant women and fetuses is ensured.

The invention provides an auxiliary food ordering method and food ordering device. The auxiliary food ordering method comprises the following steps: gathering the health condition information of people to have food; based on their health condition information, setting the advised intake of nutrition for the people to have food; gathering the actual nutrition amount of the food that people have chosen; determining whether the actual nutrition amount is greater than the advised intake of nutrition; and if the answer is yes, reminding the people of re-choosing their food; and if the answer is no, determining that the food is successfully chosen. According to the auxiliary food ordering method, comparisons are made between the advised nutrition intake and the actual nutrition amount so as to determine whether the people for food are in nutrient excess or not. Accordingly, with the auxiliary food ordering method, people can understand their health condition when they order food so that they can control their nutrition intake. Therefore, people can properly control their diet. At the same time, the food ordering service is also people-oriented, thus increasing the people's experience with food.

The invention discloses a nutrition management method based on personalized precision and a diet guidance system. According to the method, the personalized nutrition information is acquired based onthe user basic information and the questionnaire answer information, the optimal intake of multiple nutrients required by a user is adjusted based on the user's correction information for the multiplenutrients, the nutrient intake that the user should take regularly or irregularly is acquired, and a corresponding diet plan is made and designed on the basis. In combination with a nutrition risk screening questionnaire, required daily nutrition values can be scientifically and accurately acquired, the method is suitable for general public nutrition analysis self testing, quantitative personalized nutrition analysis is more scientific and accurate; precise matching from nutritional analysis to dietary advices is realized.

The invention relates to nutrition-intensified bread prepared by compounding, pre-fermenting, slicing, modeling, leavening and baking the following raw materials: flour, eggs, milk, white sugar, common salt, vegetable oil, yeast, water, spices and grease. The nutrition-intensified bread is characterized in that algae powder, bifidus factors, various vitamins and trace elements are added to the raw materials. The product of the invention contains more abundant and balanced nutrient substances, solves the problem of serious insufficient and unbalanced nutrient intake for domestic people through mutually compounding, acting, relying and coordinating various kinds of nutriment in the human bodies and has the efficacies of removing toxin, nourishing the face, preventing intestinal cancers and arteriosclerosis, lowering blood fat, blood sugar and blood pressure, eliminating lead and radioactive elements in the bodies, keeping alkaline body fluid, improving IQ (Intelligence Quotient) and prolonging the life span.

The invention provides a healthy diet adjustment and analysis system which comprises a cooking material data collection terminal, a somatic data collection terminal and a data analysis terminal.The cooking material data collection terminal is used for collecting the category, weight and nutrient data of food materials and sending the data to the data analysis terminal.The somatic data collection terminal is used for collecting somatic data and sending the data to the data analysis terminal.The data analysis terminal analyzes the somatic data to obtain the total amount of nutrients needing to be taken in theoretically, analyzes whether the total amount of the cooking materials and the composition of the nutrients are reasonable or not, and adjusts the data of the cooking materials according to long-term somatic data.On the basis of nutrient intake and human body index change data analysis, the dietary habit is improved, and healthy cooking is enhanced.Due to the fact that the equipment carries out data dynamic analysis after collecting the data, a cooking reasonability suggestion is given.In addition, a social contact sharing mode is adopted, mutual encouragement is achieved, perseverance is enhanced, and healthy cooking is insisted.

The invention provides a fast self-evaluation method for individual dietary nutrient intake levels. The fast self-evaluation method comprises the following steps: collecting individual basic information of people to be evaluated, and searching evaluation standards meeting individual conditions; collecting the food intake frequency information of the people to be evaluated, and calculating the nutrient intake quantity of the people to be evaluated according to nutrient content data in food; evaluating the individual dietary nutrient intake levels according to the data, and guiding individual rational diet. The invention further provides a fast self-evaluation system for the individual dietary nutrient intake levels. The fast self-evaluation system comprises basic information collecting module, a food frequency information collecting module, a food nutrient content data base module, an evaluation standard module, a calculation module, a data statistics module and a system management module. Based on the conventional technology, a fast self-evaluation software platform for Chinese resident dietary nutrient intake levels is established and is popularized in the society, so as to help people in different areas and of different physiological states and different disease states to evaluate the individual dietary nutrient intake levels every day by selves, guide the people to select proper diet schemes and nutrient supplement schemes, and provide an information tool for realizing national rational diet and promoting healthy.

The invention discloses a human body health nutrition management method and system based on liquid detection so as to solve the technical problems that an existing health management device and system can not realize the regulation of the diet behavior of a user and can not improve the health state of the user. The method comprises the following steps that: pre-storing the body information of the user, and generating a reference water intake, a reference energy intake and a reference nutrition intake according to the body information; collecting and recording beverage information and food information taken by the user, and detecting the urine parameter of the user at a certain time period; according to the beverage information and the food information, analyzing to obtain the practical water intake, the practical energy intake and the practical nutrition intake of the user; comparing the reference water intake with the practical water intake to obtain a moisture index, comparing the reference energy intake with the practical energy intake to obtain an energy index, and comparing the reference nutrient intake with the practical nutrition intake to obtain a drinking balance index and a nutrition index; and according to the urine parameter, obtaining a correction index.

The invention discloses a monitoring method having the nutrition intake evaluation function. The method comprises the steps of S01, setting a nutrition risk index, a grading standard and a nutrition risk up-to-standard grade standard; S02, acquiring the nutrition risk index information, and obtaining a comprehensive evaluation result of the nutrition risk index of a patient; S03, comparing the comprehensive evaluation result of the nutrition risk index with a preset body nutrition risk up-to-standard grade standard of the patient, judging the difference between the two values, and sending outthe body up-to-standard state prompt information of the patient according to the difference; S04, according to the up-to-standard state prompt information, adjusting and improving the nutrition intakeof the patient. The invention further discloses a monitoring system corresponding to the method. The monitoring system comprises a nutrition risk standard system; an information acquiring and scoringsystem, a comparison system, a prompt system, and an adjusting and improving system. The method and the system can be directly carried on an existing medical monitor for visual data observation and adjustment. As a result, the convenience and the accuracy of the patient nutrition parameter adjustment mode are improved. The nutrition therapy rehabilitation rate of patients is improved.

The invention relates to a formula of a piglet feed, and mainly discloses a feed combined with various kinds of raw materials and based on different nutrient components and weight ratios. Taking a feed of 100 jin (1 jin is equal to 500 grams) as the unit, the raw materials and the weight ratios are as follows: 55 jin of corn flour, 10 jin of millet (sorghum rice), 5 jin of wheat bran, 20 jin of soybean cake, 4 jin of white sugar, 6 jin of fish meal, 4 liang (1 liang is equal to 50 grams) of table salt and 5 liang of premix. The piglet feed can be obtained by uniformly mixing the above various raw materials. When the piglet is in the period of rapid growth, the nutrient intake is rather high, with the increase of the piglet weight, and the growth and weight increase is gradually slowed down, therefore, using refined foods to prepare the feed is a key to accelerate weight increase of a pig. The technology has the advantages of simple operation and convenient and practical property.

The invention relates to a liquid feed which can enhance the survival rate and growing performance of newborn piglets, and is prepared by components with the following weight percentage content of 50-60 percent of fresh milk, 3-4 percent of condensed whey powder, 5-10 percent of lactose, 0.5-1 percent of swine plasma protein powder, 25-35 percent of water, 0.3-0.5 percent of lecithin, 4-5 percent of soybean oil, 0.02-0.05 percent of emulsifier, 0.02-0.05 percent of multi-vitamin, 0.5-1 percent of citric acid and 800-1000IU percent of Gentamicin. The lactose and fat in the liquid feed of the invention furthest enhance nutrition intake amount of suckling piglets. Due to the combining use of nutrition supplementary liquid and an acidifier and antibiotics, the invention not only increases the nutrition intake, but also increases stomach and intestine acidity and promotes the health of the piglets.

The invention provides a dairy cow daily ration digestion energy prediction method based on a nuclear extreme learning machine, and belongs to the field of livestock and poultry daily ration nutritional value evaluation, the method comprises the following steps: (1) actually measuring dairy cow daily ration nutrient intake and digestion energy data, generating dairy cow daily ration digestion energy prediction samples, and dividing the dairy cow daily ration digestion energy prediction samples into a training sample set and a test sample set; (2) constructing extreme learning machine network output for the established training sample set, and representing the extreme learning machine network output in a matrix form; (3) selecting a Gaussian kernel function to solve, determining a parameterset of the kernel function, and obtaining an output function based on the KELM prediction model; and (4) comparing the test sample with the prediction result of the KELM model, calculating the average absolute error, the average absolute percentage error and the root-mean-square error of the predicted digestion energy and the real value, and evaluating the effectiveness of the prediction method.The prediction method provided by the invention belongs to a non-parameter machine learning model, effective prediction can be carried out only by learning the training samples, and relatively high prediction precision can be obtained.