Recipe Scoring System with Dynamic Medical Condition Weights
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Solution Overview
Problem
Existing computer-implemented systems for evaluating nutritional aspects of foods and recipes do not allow users to override default nutrient limits, set relative importance of medical conditions, score foods or recipes at various quantities, or provide context-specific scoring for multiple medical conditions, making it challenging for individuals with comorbidities to manage their diet effectively.
Innovation Solution
A computer-implemented method that receives user input for foods or recipes, retrieves nutrient data, determines cumulative nutrient amounts, allows users to modify default nutrient preferences and weights for medical conditions, and scores suitability based on user-specific inputs, enabling context-specific scoring for multiple medical conditions and quantities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If existing computer-implemented systems use default nutrient limits, then the system operation is simple, but the user cannot override settings or set custom nutrient preferences
Solution Approach 1:
The system dynamically adjusts nutrient limits and weights based on user input. Users can modify default nutrient limits for each medical condition and adjust relative importance weights for different conditions, transforming a static system into an adaptive one that responds to individual user needs while maintaining structured guidance through default values.
Solution Approach 2:
The system allows users to change key parameters including nutrient limits (maximum amounts for condition-specific nutrients) and condition weights (relative importance of each medical condition). These parameter changes enable personalized scoring without requiring complete system reconfiguration, balancing customization with ease of use.
2Adaptability or versatility
If the system scores food for a single medical condition, then the scoring is simple and focused, but it cannot address comorbidities or multiple conditions simultaneously
Solution Approach 1:
The scoring system is designed to handle multiple medical conditions simultaneously by assigning weights to each condition and calculating composite scores. The system can process single or multiple conditions, adjusting its functionality based on user input, thereby providing universal applicability across different health scenarios including comorbidities.
Solution Approach 2:
The system segments the scoring process by evaluating each medical condition separately with its own nutrient preferences and weights, then combining results into an overall score. This segmentation allows the system to manage complexity through modular processing while addressing multiple conditions comprehensively.
3Loss of information
If the system provides only an overall score, then the output is simple, but it does not communicate the reasoning or script to the user
Solution Approach 1:
The system provides feedback to users by communicating the scoring script and reasoning behind the scores. Users receive information about which nutrients exceeded or met their limits for each condition, and how the weighted scoring worked, enabling them to understand and act on the feedback while managing their diet effectively.
4Ease of operation
If the system requires food log input, then it can track prior consumption, but it increases the burden on the user and complicates the input process
Solution Approach 1:
The system performs preliminary actions by establishing default nutrient limits and condition weights before user input is required. Users can begin scoring foods immediately using these defaults without needing to complete extensive food logs or configurations, reducing input burden while still providing personalized scoring options for those who wish to customize.
Data Source
AI summary
Computer-implemented methods, systems, and products for scoring the suitability of a recipe or food to an end-user having one or more medical conditions are provided. The methods and systems can include: the nutrient content of the food or a food created following the steps of the recipe; the chronic or health or medical conditions or general health that the target user may be interested in; the extent of the end-user's medical conditions and the relative rank order of concern of each such condition to the end-user; the end-user's biological and medical profile data such as their biological and physical characteristics comprising height, weight, age, sex, daily or weekly activity levels, etc.; and any of the end-user's nutrition preferences.