103 results about "Serving size" patented technology

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.

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 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.

An electronic nutrition journal that can include one or more portable units capable of reading barcodes and serving sizes on consumed food items either on menus or on items purchased. Portable units can communicate with either an intermediate computer or directly with a server computer that contains a master nutritional database relating nutritional data with bar codes. This master nutritional database can be updated by either user input such as user preferred menus or by visiting websites that contain this data. An external barcode generator can be operated to produce barcodes for commercial operations that sell food such as restaurants, food trucks, vending machines or others so that barcodes can be established for their menus or selections. The intermediate computer or the server can track food intake and provide computations of nutritional values, bench marks, etc. a particular user or for many users. The server and master nutritional database, as well as coding of restaurant menus, etc., can be run as a service that a user could subscribe to.

The invention discloses an ordering method based on a two-dimensional code. The method is characterized by including the steps that a corresponding two-dimensional code is generated according to access point information of a wireless fidelity (WIFI) network, server information and dining table identification information, a mobile terminal acquires the two-dimensional code and analyzes the two-dimensional code to acquire the access point information, the server information and the dining table identification information, the mobile terminal is connected onto the WIFI network according to the access point information and connected with a server according to the server information, the mobile terminal is identified according to the dining table identification information, ordering operation is conducted, the number of identical dishes is counted, and the quantity of the dishes made by a cook is determined according to the number of the identical dishes. By means of the method and system, the quantity of dishes fried through one time can be reasonably arranged by counting and combining a plurality of menus, kitchen efficiency is improved, and waste caused by multiple times of frying of identical dishes is avoided. In addition, an ordering system based on the two-dimensional code is further disclosed.

Method for determining a personalized nutrition score for a given meal for a particular user. Traditionally, users choose meals in an ad-hoc fashion, based on dimly remembered guidance aimed at an average person. However, dietary needs vary greatly from person-to-person, based on age, sex, weight, activity level, weight-loss goals, genetics, and many other factors. Furthermore, published nutritional information for meals or individual foods are also based on average portion and serving sizes, and may not accurately reflect the amount consumed by a user. Thus, embodiments of the invention evaluate a potential meal for a user and determine a score representing the nutritional benefits of that meal for the particular user.

The present invention relates to a beverage dispenser configured to dispense variable serving sizes of cold beverages. The dispenser can dispense both carbonated and non-carbonated beverages. The dispenser includes a mechanism to carbonate water and can be used with a variety of different syrup flavors.

A bread bowl or boule comprises a spherical edible shell. The volume of the shell provides a space, volume, or container of at least one individual serving size portion of a food material. The bowl typically comprises a spherical shell with an opening resulting from a section removed. The bowl can be manufactured by forming a bakable shell surrounding a fugitive space filling composition. Upon baking, the heat of baking results in a change of state such that the fugitive space filling material exits the interior of the bowl leaving a volume suitable for a single serving portion. The structure adapted for baking comprises an exterior dough shell and an interior fugitive section. Extruding the dough with a fugitive composition in the interior and sealing the extruded ends into a substantially rounded or spherical structure can make the production unit. In preparation, the unbaked bowl is baked leaving a spherical hollow structure. A section of the sphere is removed, exposing the interior volume and the consumable food is then introduced into the interior of the bowl.

The invention discloses an intelligent animal feeding system which comprises an electronic mark on the body of an ingestion animal, an identity recognition unit, a feeding trough, a control unit, a fodder preparing unit, a triggering unit, a biosensor and an environment collector. The fodder preparing unit, the triggering unit, the biosensor and the environment collector are respectively connected with the control unit. The identity recognition unit is used for reading information of the electronic mark and transmitting the information to the control unit. The control unit is used for analyzing behavioral habits of the ingestion animal within corresponding time according to data collected by the triggering unit, the biosensor and the environment collector, a free eating time quantum and a limited eating time quantum of the ingestion animal are set according to the behavioral habits, and the speed and the volume of edible fodder conveyed by the fodder preparing unit to the fodder trough are automatically adjusted in the set free eating time quantum. According to the intelligent animal feeding system, the behavioral habits of the ingestion animal are conformed, the stress response of the animal is reduced, and the maximization of the economic benefit of animal breeding is achieved. In addition, the invention provides a feeding method of the intelligent animal feeding system.

A system and method of generating a recipe player. The recipe player includes a recipe module that receives a recipe as input data and generates an ingredients file and a cooking instructions file therefrom. The recipe module also generates a graphical user interface for presenting cooking instructions and recipe information to a user. The recipe module includes an ingredients quantity engine configured to calculate an amount of each ingredient needed to cook a selected recipe based on serving size.

A food product and method including a portion of cheese configured in a single serving size. The portion of cheese is configured to melt at a temperature of less than about 110° F. A batter and bread coating encases the portion of cheese and the coating further includes a wheat flour which has been heat treated. The coating comprises less than 25%, by weight, of the food product. In one embodiment, the coating further comprises a plurality of ingredients suitable for heating longer than five minutes without a cheese blowout.

The automatic coffee bean distributing method includes setting several coffee bean boxes for holding coffee bean of different kinds, determining the kinds and weights of coffee bean, and opening corresponding coffee beans to take coffee bean in the required kinds and weights. The automatic coffee making machine operating on the said method is provided with several coffee bean boxes for holding coffee bean of different kinds and with outlet in the bottom, and one rotating coffee bean amount regulating box with opening. When the opening is communicated to the outlet of some coffee bean box, coffee bean may fall into the coffee bean amount regulating box; and when the opening is turned to the bottom, the coffee bean falls out. The amount of coffee bean may be regulated through controlling the rotation speed and/or rotation number of the coffee bean amount regulating box.

A dishware item adapted to provide serving size guidance and tabulate portion size is described. The dishware item is optimized for use by young children, having functional and graphic design elements that provide stimulation, form a positive association with mealtime, and help instill a lifetime of healthy eating habits. The dishware item includes multiple food item compartments, each compartment associated with a type of food item. The dishware item also includes multiple tabulation counters, each counter associated with a food item compartment. In addition, the dishware item includes a non-skid base coupled to the food item compartments and the tabulation counters. The non-skid base is adapted to prevent movement of the dishware during use.

The invention discloses a dietary nutrition health survey and evaluation system based on smart equipment, and an implementation method thereof, solving the problem that the result for data survey by the prior art is not accurate, thus causing the total dietary nutrition and the health condition of a user are inconsistent with the practical condition of the user. The dietary nutrition health surveyand evaluation system based on smart equipment includes smart equipment, a core processor, a diet evaluation module and a health habit scoring module. The implementation method includes the steps: S1, collecting the dietary nutrition and health survey data of the user; and S2, summarizing, analyzing, calculating and evaluating the dietary nutrition and health survey data of the user. For the dietary nutrition health survey and evaluation system based on smart equipment, and the implementation method thereof, an improved version of food frequency questionnaire is built into the mobile smart equipment in an APP mode, and the content of the questionnaire includes the main food types, and other details, such as the daily frequency and the amount of consumption, and the standard food quantityof each measurement has a concrete measure gauge and an image to help the user correctly select the amount of each food consumed, thereby improving the compliance of the user and the accuracy of foodinformation collection.

Cold and ready to eat cereal cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of cereals are able to be included in consumer's diets.

The invention relates to an automated animal feeding device which comprises a feeding trough, a controller, a trigger, a biosensor and a batcher. The trigger, the biosensor and the batcher are respectively connected with the controller. The controller is used for analyzing behaviors of an ingestion animal within corresponding time according to data collected by the trigger and the biosensor, a free eating time quantum and a limited eating time quantum of the ingestion animal are set according to the behaviors, and the controller is used for controlling the batcher to prepare and convey edible fodder to the feeding trough according to the data sent by the trigger in the set free eating time quantum of the ingestion animal. According to the automated animal feeding device, real-time eating needs of the ingestion animal can be analyzed according to the behavior habits of the ingestion animal, the free eating time quantum and the limited eating time quantum of the ingestion animal can be determined according to the behavior habits, the fodder is provided according to ingestion signals actively given out by the ingestion animal, the eating speed and the eating volume of the ingestion animal can be regulated. Thus, the eating behavioral habits of the ingestion animal are accommodated, and fodder waste is effectively avoided.

A system and method for formulating compositions of concentrated liquid sugar that are provided in individual serving sizes in recyclable and compostable packaging, which are configured for ease of use. In accordance with a preferred embodiment of the invention, the liquid sugar composition comprises at the very least a predetermined ratio of a finite amount of natural, organic, pure cane sugar or natural sugar substitute, to a finite amount of water. The composition of liquid sugar in accordance with the preferred embodiment has a brix degree measurement greater than 67.5. The preferred compositions of concentrated liquid sugar are formulated with different ingredients that are configured to sweeten a desired drink uniformly, while dissolving instantly and without diluting it unnecessarily and spoiling its natural taste. Moreover, these preferred compositions of liquid sugar are completely devoid of any taste other than that of natural sugar, nor do they have any discernible color. These preferred compositions of concentrated liquid sugar are formulated by an improved system and method facilitating portions for individual use. In addition, as a result of the increasing recognition of the advantages of a healthier, environmentally-conscious existence, these compositions of concentrated liquid sugar are produced in an environmentally conscious factory and packaged in recyclable and compostable sachets that are configured to facilitate ease of use by individuals.