3 results about "Recommended Intake" patented technology

1. Name of the product in this design: Graphical User Interface for User Dining Health Analysis in Electronic Devices. 2. Intended use of this design: for use in electronic devices. 3. The key design feature of this product is its graphical user interface. 4. The image or photograph that best illustrates the design's key features: the front view. 5. Purpose of the graphical user interface: The graphical user interface of this design is used to help users control their weight scientifically and reasonably by viewing the calorie information of the food they consume during meals. The main view is the system's main interface, displaying user information, "recommended intake for the current meal," and "total calorie intake" at the bottom. When a user clicks on a dish category in the "Dish Category" section of the main interface, the system updates the dish list box under "Dish Name" to display the names of all dishes in that category and their corresponding calories. After the user clicks on a specific dish, the system displays the ordered dishes and quantities in the "Ordered Dishes" section on the right side of the interface, along with the total energy of the selected dish. Simultaneously, it updates the user's "Total Calorie Intake" at the bottom of the interface, as shown in Figure 1. Clicking "Get Detailed Suggestions" in Figure 1 displays Figure 2, generating AI health suggestions for the user based on the DeepSeek R1 inference model. The full content can be viewed by scrolling the screen. The gray areas and "x" in the interface are only used to cover content that is not related to design elements.

The invention relates to a raw material information-based Chinese food dish product nutrition evaluation system, which comprises a raw material information acquisition module, a raw material data preprocessing module, a raw material operation and evaluation module, a raw material information output module and a nutrition identifier output module, the invention also relates to a method for evaluating the nutrition of the Chinese food dish product based on the raw material information by using the system. By adopting the nutrition evaluation system and method of the Chinese food dish product based on the raw material information, the Chinese food / dish can be analyzed based on the raw material information, and through a simplified method, a single color (red, yellow and green) is finally selected to represent the overall recommendation degree of a single dish, so that the recommendation efficiency is improved. The system can help restaurants, canteens and other meal supply enterprises to improve the quality of Chinese meals and dishes from the supply aspect, diners can know the recommended intake frequency of the dishes more conveniently and quickly according to colors, and the diners are guided to choose the dishes suitable for themselves clearly at a glance.