9 results about "Recommended Intake" patented technology

The invention discloses a quantitative evaluation method for personalized glucose metabolism sensitivity and a personalized dietary carbon water recommended intake system. According to the invention, on the basis of repeated measurement of a continuous blood glucose monitor on blood glucose fluctuation after various different standard meals, a new quantitative index is created to characterize differentiated glucose metabolism levels of different individuals. On the basis, the invention also creates a personalized diet library which can provide customized maximum carbon-water intake upper limit of each meal for different individuals for the same food. According to the tool, residents can better know the own glucose metabolism level and the upper limit of the optimal carbon-water intake of each kind of food, so that accurate management of glucose metabolism is realized.

The invention discloses an instant composite oligosaccharide solid beverage and a preparation method thereof. The solid beverage is prepared from the following components in parts by weight: 4 to 8 parts of xylooligosaccharide, 9 to 16 parts of fructo-oligosaccharide, 2 to 4 parts of chitosan oligosaccharide, 5 to 10 parts of galactooligosaccharide, 1 to 2 parts of agaric oligosaccharide, 1 to 2 parts of xanthan gum oligosaccharide, 0 to 0.5 part of citric acid and 0 to 4 parts of erythritol. According to a balanced dietary pagoda and daily dietary fiber recommended intake of a human body, xylooligosaccharide from staple food, fructo-oligosaccharide from fruits and vegetables, chitosan oligosaccharide from animals and galactooligosaccharide from dairy products are adopted; the oligosaccharide solid beverage is prepared by scientifically compounding agaric oligosaccharide from fungi, xanthan gum oligosaccharide from microorganisms and a sour and sweet flavoring agent, and the oligosaccharide solid beverage is good in taste, has the health-care effects of lowering lipid, tonifying the spleen, moistening the intestines and the like, is suitable for overweight old people and has a certain market prospect.

The invention provides a low-fructan glutinous millet sticky steamed bun food and a preparation method thereof. The low-fructan glutinous millet sticky steamed bun comprises the following raw materials in parts by mass: 1000 parts of flour, 500-1000 parts of water and 1-6 parts of a leavening agent. According to the making method of the sticky steamed bun, on the basis of a single-factor optimization experiment, fermentation process parameter optimization is carried out in combination with a Box-behnken response surface model, and experimental verification is carried out, so that the sticky steamed bun is obtained. After optimization, the optimal fermentation process parameters are as follows: the fermentation temperature is 35 DEG C, the fermentation time is 14 hours, the inoculum size is 3 parts by mass, the dough yield is 170, and the fructan content in the glutinous millet sticky steamed bun is 0.4 mg / g under the conditions, is reduced by 99.2% compared with that of unfermented sour dough, and is far lower than the recommended acceptable daily intake standard 3mg / g of low fructan food. The low-fructan glutinous millet sticky steamed bun food provided by the invention can provide an effective diet intervention way and a new prevention and treatment means for occurrence and development of diseases of irritable bowel syndrome patients.

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.

The present invention relates to an intelligent dining nutrition management system, which belongs to the field of intelligent restaurant technology and solves the problem that the existing technology cannot meet the personalized needs of users for dietary nutrition management. The system of the present invention includes: a nutrition data module, which stores the recommended intake of the user's required nutritional information; a weighing platform; a shooting device, which shoots human behavior images and facial images; a behavior recognition module, which identifies the behavior of picking up meals based on the human coordinate frame and key points marked on the human behavior image and the weight change of the dishes; an identity recognition module, which is used to obtain the identity information of the person picking up meals; a nutrition management module, which retrieves the recommended intake of the nutritional information required by the person picking up meals based on the identity information of the person picking up meals; a display device, which displays the nutritional component information and weight change of the dishes, as well as the recommended intake of the nutritional information required by the person picking up meals. In the present invention, the person picking up meals can be accurately identified, thereby providing users with accurate personalized nutrition management services.

The invention relates to the technical field of diet health management, in particular to a selenium-rich diet probiotic collocation diet health management method and system. The method comprises the following steps: firstly, constructing a selenium-containing diet data set according to the selenium content of selenium-containing food in different processing modes; then, according to the health data input by the user, the selenium supplement demand of the user is analyzed; and then, according to the selenium element amount taken from the selenium-rich dietary probiotics according to the user plan, obtaining the selenium element amount required to be obtained from the diet matching by the user, and based on the selenium element amount, calculating the recommended intake amount of various foods in the plan in combination with the diet plan of the user. And finally, judging whether the next diet matching needs to be adjusted or not according to the actual intake, and calculating the adjustment amount. The diet matching is dynamically adjusted based on the selenium-rich diet probiotics, the intake of the selenium element is accurately controlled, a scientific diet health management reference is provided, and the diet health management method is suitable for personalized diet health management.

The invention relates to an intelligent dining nutrition management system, belongs to the technical field of intelligent restaurants, and solves the problem that in the prior art, individual needs of dietary nutrition management of users cannot be met. The system comprises a nutrition data module which stores recommended intake of nutrition information required by a user; a weighing platform; the shooting device is used for shooting a human body behavior image and a human face image; the behavior recognition module is used for recognizing the food taking behavior based on the human body coordinate frame and the key points marked on the human body behavior image and the weight change of the dishes; the identity recognition module is used for acquiring identity information of a meal taker; the nutrition management module is used for calling the recommended intake of the required nutrition information according to the identity information of the meal taker; and the display device is used for displaying the nutritional ingredient information and the weight change of the dishes and the recommended intake of the nutrition information required by the meal taker. According to the invention, a meal taker can be accurately identified, so that an accurate personalized nutrition management service is provided for the user.