474 results about "Nutritional content" patented technology

Portable computing apparatus for aiding a user in the monitoring of the consumption of consumable items, such as food items or prescribed medicaments, and reordering such items includes a common database for use in monitoring the items as consumed, and for preparing the reorder list at the proper time. The apparatus preferably includes an imaging device for recording the image of the item to be consumed, and recognition circuitry for utilizing the recorded image to identify the item and also to provide information concerning its nutritional content in a weight management program. The consumable item may also be identified in other manners, such as by a barcode reader, or a voice-recognition circuit.

A dietetic scale and method for calculating and tracking nutritional content information. The scale includes a bar code reader for identifying a food product from its package, with food content data per unit weight of the product being retrieved from a database. The database is a compilation of standardized nutrition facts promulgated by the FDA or other authority for the food products, with the bar code being correlated with the food products by means of their individual UPC numbers. The scale cumulatively sends the nutritional content data for servings of food products consumed over a predetermined interval of time, and then compares the summed values with a predetermined goal that includes minimums and maximums for selected contents. The information may be outputted to a digital flashcard or other electronic storage media for subsequent retrieval and analysis.

A personal nutrition system is disclosed. The system uses data collected during the purchase of food items at a grocery store or over the Internet. The system tracks the dietary purchase history of a consumer and determines rates of consumption for a variety of different nutrients. Based upon these rates of consumption and goals provided by the consumer, the system suggests changes to the diet both in terms of rates of consumption and alternative food items. Data collected by the system is optionally provided to a third party which use the data to provide highly targeted marketing and consumer incentives.

A system and method that enables a person to unobtrusively quantify the effect of mobility, physical activity, learning, social interaction and diet on cognitive function. The method records on the electronic device one of global positioning system longitude and latitude coordinates, accelerometer coordinates, and gyroscope coordinates, one of outgoing and incoming phone calls, outgoing and incoming emails, and outgoing and incoming text messages, one of URLs visited on an internet browser application, books read on an e-reader application, games played on game applications, and the nutritional content of food consumed, performs the step of learning a function mapping from those recordings to measurements of cognitive function using a loss function to identify a set of optimal weights that produce a minimum for the loss function, uses those optimal weights to create the function mapping, and performs the step of computing the variance of the cognitive function measurements that is explained by the function mapping to assign an attribution to the effect of physical activity on measured changes in cognitive function.

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.

Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that have beneficial effects within specific ranges are provided. Dietary plans, and formulations comprising dietary products that comprise optimized levels of nutrients derived from phytochemicals, antioxidants, vitamins, minerals, lipids, proteins, carbohydrates, probiotics, prebiotics, microorganisms and fiber. Diet plans and modular nutritional packages comprising food and drink items tailored according to consumer patterns typed by diet, age, size, gender, medical conditions, family history, climate and the like are provided.

The invention discloses a microbial organic fertilizer. The microbial organic fertilizer is prepared from the following raw materials in parts by weight: 10-15 of peanut oil residue, 25-30 of pig manure, 4-8 of kieselguhr, 1-2 of starch, 10-15 of diammonium hydrogen phosphate, 18-22 of potassium chloride, 1-2 of effective microorganisms (EM) microbial agent, 10-15 of rot pear, 15-20 of rot orange, 20-25 of mushroom residue, 10-12 of silkworm dropping, 2-4 of amino acid chelation liquid, 8-12 of overdue milk, 2-4 of fructus cnidii, 2-5 of dried tea residue, 2-4 of eucalyptus leaves and 1-2 of pumpkin vine. By the microbial organic fertilizer, disease resistance and drought resistance of crops can be effectively improved, and the harm to the soil is also correspondingly slowed down; the rot fruit syrup, the dried tea residue, the peanut oil residue and the like are airtightly fermented and used, so that the nutrient content of the microbial organic fertilizer is enriched, the cost is saved, and wastes are turned into wealth; and the nutrients of traditional Chinese medicines can play good function when the traditional Chinese medicines are soaked through vinegar, are easy to release and thus can be absorbed by crops.

Disclosed herein is a conditioning system for nutritional substances. The conditioning system obtains information regarding the nutritional substance to be conditioned, the desired conditioning, and the desired properties, including nutritional content, of the conditioned nutritional substance, and dynamically controls the conditioning in response to this information optimize the organoleptic properties of the conditioned nutritional substance, while minimizing any detrimental changes to the nutritional content.

A system provides via multiple communications channels flexible nutritional counseling that encourages users to adhere to a sensible diet. The system may recommend a compliant meal having nutritional content that is within certain dietary parameters applicable to the user. However, the system may also recommend a non-compliant meal having nutritional content that is not within the dietary parameters, but is a sensible choice in view of constraints that make it impossible or infeasible to select a compliant meal. Thus, the system may recommend a meal that is not an optimal selection, but that is a best selection from among a set of non-compliant options. Accordingly, the user has flexibility to deviate from optimal choices as practically necessary or desirable. The user confirms meals actually consumed, and the system can account for an indulgence when recommending a next meal, and/or send a motivational message to the user encouraging compliant behavior.

Disclosed herein is a preservation system for storage and logistic transport of nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

A computer program, method, and system for dynamically and interactively providing nutrition content information for consumables such that a user may monitor, tailor, plan, and review their intake thereof in light of a health-related interest or concern, such as, for example, weight-loss, food allergies, or diabetes or other nutrition affected illnesses or disabilities. Consumables are categorized and displayed in lists associated with an appropriate color to draw attention to relative nutrition content and to facilitate quicker and easier evaluation of a consumable of interest. Summaries are provided of a user's actual intake in light of a pre-established target intake for a particular day. Detailed reports may be generated showing consumption over a user-specifiable time period.

Disclosed herein is a transformation system to create a nutritional substance product that obtains information regarding the nutritional substance components to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically modifies the transformation in response to this information to optimize a nutritional, organoleptic or aesthetic value of the nutritional substance product after it has been prepared for consumption.

Various component nutritional substances are individually or collectively transformed and preserved, then provided to consumers or conditioners in a format allowing retrieval of preparation instructions unique to the individual nutritional product at the time of preparation and intended to optimize a nutritional, organoleptic, or aesthetic value targeted by the transformer during transformation.

Disclosed herein is a transformation system for at least one component of a single or multi-component nutritional substance. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically modifies the transformation in response to this information. Also disclosed herein is an information system that enables the rapid determination of a nutritional substance's compliance, or non-compliance, with a consumer's nutritional substance requirements.

The invention relates to a preparation process of solid honey. The present invention removes moisture in honey by sublimation drying, because the drying process is carried out at low temperature, which is beneficial to retain the activity of some nutritional components in honey, improve the nutritional components of honey, and maintain the taste of honey at the same time.

A nutritional substance information system collects, stores, tracks, and transmits information regarding the creation, preservation, transformation, conditioning and consumption of nutritional substances, and importantly, in nutritional values, and correlates such information with various organizations, entities, industries, and governments outside the nutritional substance supply systems, so as to optimize the production of nutritional substances, as well as optimize the consumption of nutritional substances.

Disclosed herein is a transformation system for nutritional substances. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically controls the transformation in response to this information optimize the organoleptic properties of the transformed nutritional substance, while minimizing any detrimental changes to the nutritional content.

Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

A preservation system for storage and logistic transport of nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

Disclosed herein is an information encoding, marking, tracking, and transmission system for information related to nutritional substances, including nutritional content. Upon the creation of a nutritional substance, whether grown, raised, caught, collected or synthesized, information regarding the nutritional substance is accumulated, encoded and referenced to the particular nutritional substance. This information can be marked directly on the nutritional substance, but can instead be stored elsewhere, and referenced to the nutritional substance by means of a marking, unique identifier, a unique inherent property, unique genetic attribute, or an induced genetic attribute. A consumer of the nutritional substance can use this reference to retrieve the information regarding the creation of the particular nutritional substance.

Disclosed herein is a transformation system for at least one component of a single or multi-component nutritional substance. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically modifies the transformation in response to this information.

The invention relates to a cultivation method of a novel variety of honey cumquats. The method comprises five aspects of scientific orchard building, fruit framing management, plant disease and insect pest prevention, drought resisting and overwintering measures and harvesting working, so that high quality and high yield can be guaranteed. As a variety of small fruit which is eaten with peel, the cumquats have the nutritional therapy health care effect of heat clearing, saliva producing, thirsty slaking, energy regulating, melancholy dispelling, phlegm resolving, cough stopping and the like which are admitted by the medical field, but the cumquats are large in acidity, strong in choking smell so that urban and rural common people do not like to eat the cumquats generally. The honey cumquats produced by the cultivation method keep nutritional content of common cumquats and functional quality of nutritional therapy health care, the method can fundamentally guarantee the fact that fresh fruit which is free from acid and choking flavor, high in sweetness, low in sugar viscosity, small in seed core number and long in natural quality guarantee period is produced, the honey cumquats are a rising star in fruit and are worth popularizing in commercialization planting and famous, special and optimized novel brand management in the beautiful China and ecological civilization process, and the method is selection with great potential in sugar manufacturing industries.

Disclosed herein is an information encoding, marking, tracking, and transmission system for information related to nutritional substances, including nutritional content. Upon the creation of a nutritional substance, whether grown, raised, caught, collected or synthesized, information regarding the nutritional substance is accumulated, encoded and referenced to the particular nutritional substance. This information can be marked directly on the nutritional substance, but can instead be stored elsewhere, and referenced to the nutritional substance by means of a marking, unique identifier, a unique inherent property, unique genetic attribute, or an induced genetic attribute. A consumer of the nutritional substance can use this reference to retrieve the information regarding the creation of the particular nutritional substance.

The present invention is a method for growing and distributing living food crops to an intended recipient prior to harvesting that includes the utilization of a production unit to grow the food crops and a transportation cart to efficiently deliver the production units. This method prevents critical losses of nutritional content resulting from extended periods of non-consumption subsequent to harvesting. Additionally, the foods created and distributed by this method have increased aesthetic appeal to the consumer and enhanced natural taste. The novel method includes planting and growing the desired food crops in production units, transporting the production units, using a novel transportation cart, to an intended recipient once the crop reaches a predetermined ripeness, and mounting the production units at a recipient desired location. The food crops remain in the production units until ready for use, purchase, or consumption, at which point the food crops are harvested.